The only 3 holiday sides you need this year.
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Date: 2025-12-12
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Comments and reviews: 20
rkeirle1
Tips, from the UK. Cut the potatoes bigger so you can cook them for longer. 2-3 stock cubes in the water you boil the potatoes in gives extra flavour. Try sprinkling lightly with semolina on the potatoes after you’ve turned them in the oil and before they go in the oven instead of the cornstarch, You can even cook on high heat on the hob till they start to get some colour also cook in a low sided pan the heat gets to the potatoes better also cook for a little longer so they get really crispy and really dark golden.
Add crispy bacon bits to the cauliflower cheese for extra flavour and your sauce needs to be just a little thicker. Use warm milk not cold, to add to to the rue it helps stop lumps.
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Tips, from the UK. Cut the potatoes bigger so you can cook them for longer. 2-3 stock cubes in the water you boil the potatoes in gives extra flavour. Try sprinkling lightly with semolina on the potatoes after you’ve turned them in the oil and before they go in the oven instead of the cornstarch, You can even cook on high heat on the hob till they start to get some colour also cook in a low sided pan the heat gets to the potatoes better also cook for a little longer so they get really crispy and really dark golden.
Add crispy bacon bits to the cauliflower cheese for extra flavour and your sauce needs to be just a little thicker. Use warm milk not cold, to add to to the rue it helps stop lumps.
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desertphoenix6980
Minestrone Soup (Can you try my)
Ingredients:
32oz broth
28oz Tomato sauce
1 pkg Tomato flavor hotpot soup base
1/3c dried Soy beans
1 can kidney beans drained/ rinsed
1/3c diced carrots
1/3c peas
1 can green beans drained/diced
1/2 an onion diced
3 Celery stalks diced
4 cloves garlic minced
1/2c mushrooms (optional)
2-3 bay leafs
Salt and pepper to taste
1/3c mini shell pasta
Directions:
Simmer soybeans separately on low heat for 2 hours. Combine all other ingredients in crockpot except pasta for 3 to 4 hours adding soy beans when cooked. Cook pasta separately and add after rest of soup is cooked. Enjoy!
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Minestrone Soup (Can you try my)
Ingredients:
32oz broth
28oz Tomato sauce
1 pkg Tomato flavor hotpot soup base
1/3c dried Soy beans
1 can kidney beans drained/ rinsed
1/3c diced carrots
1/3c peas
1 can green beans drained/diced
1/2 an onion diced
3 Celery stalks diced
4 cloves garlic minced
1/2c mushrooms (optional)
2-3 bay leafs
Salt and pepper to taste
1/3c mini shell pasta
Directions:
Simmer soybeans separately on low heat for 2 hours. Combine all other ingredients in crockpot except pasta for 3 to 4 hours adding soy beans when cooked. Cook pasta separately and add after rest of soup is cooked. Enjoy!
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stevewalker9888
Sam Sam Sam. In the uk we would have used the tray you had the dish in for the roast potatoes. With a whole bulb of garlic gloves and a few sprigs of rosemary. Also instead of separating the cauliflower into small sections. Just break them off the stem whole. And par boil for 5 to 10 minutes. Then drain well and mix in the cheese sauce. Then into the oven for 25 minutes.
Just my British way of an every Sunday classic roast dinner.
but you’re the boss dude.
Always glad to help
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Sam Sam Sam. In the uk we would have used the tray you had the dish in for the roast potatoes. With a whole bulb of garlic gloves and a few sprigs of rosemary. Also instead of separating the cauliflower into small sections. Just break them off the stem whole. And par boil for 5 to 10 minutes. Then drain well and mix in the cheese sauce. Then into the oven for 25 minutes.
Just my British way of an every Sunday classic roast dinner.
but you’re the boss dude.
Always glad to help
reply
logtothebase2
Bang on with the Coli Cheese, at least once a week in our house, you can of course chuck in almost left over green veg like green beans, fava (broad) beans, and frankly I use the stalks sliced as well, but as a weekday staple, I think for the holidays I would go with your version.
Some put bacon in but I think it changes the flavour profile too much, I like to taste the coli and the Cheddar, maybe bacon as a side condiment done very crispy and chopped.
Great Food today.
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Bang on with the Coli Cheese, at least once a week in our house, you can of course chuck in almost left over green veg like green beans, fava (broad) beans, and frankly I use the stalks sliced as well, but as a weekday staple, I think for the holidays I would go with your version.
Some put bacon in but I think it changes the flavour profile too much, I like to taste the coli and the Cheddar, maybe bacon as a side condiment done very crispy and chopped.
Great Food today.
reply
TriptoCo
Nothing holds a flame to cranberry meatballs. Nothing! Grew up in Vermont, and they were a staple for any holiday meal in New England. Same holds true for a minced meat pie. I live in Texas now and make all kinds of Yankee meals and sides my mother, grandmother and great grandmother showed me how to make, for every get together in Texas. I constantly see smiles from faces trying them for the first time. Plus, Can you please give me the recipe! Is a constant.
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Nothing holds a flame to cranberry meatballs. Nothing! Grew up in Vermont, and they were a staple for any holiday meal in New England. Same holds true for a minced meat pie. I live in Texas now and make all kinds of Yankee meals and sides my mother, grandmother and great grandmother showed me how to make, for every get together in Texas. I constantly see smiles from faces trying them for the first time. Plus, Can you please give me the recipe! Is a constant.
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Hullj
I cannot understand the fear of sauces. I made my first bechamel at my mother's instruction 52 years ago. She used a 3 tined cooking fork to whisk it. No home cooks had wire whisks then. I made a sauce with lumps once, when I was about 40. This is not an uncommon thing in my life. Prolly make 30 sauces a year. So blowing 1 in a half century suggests to me that people engage in prophylactic whining.
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I cannot understand the fear of sauces. I made my first bechamel at my mother's instruction 52 years ago. She used a 3 tined cooking fork to whisk it. No home cooks had wire whisks then. I made a sauce with lumps once, when I was about 40. This is not an uncommon thing in my life. Prolly make 30 sauces a year. So blowing 1 in a half century suggests to me that people engage in prophylactic whining.
reply
robbiegreenslade
Sam - for the roasties make them a little bit bigger so they don’t break up as much.
I do mine with garlic, rosemary(or oregano is good too), salt and pepper.
The more surface area, edges and busted up bits - the more crispy bits.
Here in England we are obsessed with our roasties. On a Sunday Lunch they are as important as the cut of meat you have.
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Sam - for the roasties make them a little bit bigger so they don’t break up as much.
I do mine with garlic, rosemary(or oregano is good too), salt and pepper.
The more surface area, edges and busted up bits - the more crispy bits.
Here in England we are obsessed with our roasties. On a Sunday Lunch they are as important as the cut of meat you have.
reply
almillar5560
I’ve been messing around with the cheese sauce this year, and was planning to top broccoli for Christmas dinner this year. Also been messing around with roast potatoes for Christmas too, but I deep fry them instead of tossing them in the oven. Which have been great.
Anyway merry Christmas or whatever you celebrate and lang May your lumb reek.
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I’ve been messing around with the cheese sauce this year, and was planning to top broccoli for Christmas dinner this year. Also been messing around with roast potatoes for Christmas too, but I deep fry them instead of tossing them in the oven. Which have been great.
Anyway merry Christmas or whatever you celebrate and lang May your lumb reek.
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croaker4747
I will try these. If you are wrong, and my family hates them, I will be disowned and murdered. No pressure, but my life is literally in your hands.
Seriously though, I’d rather die than put Cauliflower anywhere near my mouth. No amount of cheese will keeping me from vomiting that right back onto my plate.
Happy Christmas.
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I will try these. If you are wrong, and my family hates them, I will be disowned and murdered. No pressure, but my life is literally in your hands.
Seriously though, I’d rather die than put Cauliflower anywhere near my mouth. No amount of cheese will keeping me from vomiting that right back onto my plate.
Happy Christmas.
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voxyp
You can do a cauliflower and broccoli cheese which is also great.
Gotta use mature cheddar for this. Also add a teaspoon of English mustard and a veg stock cube, half a teaspoon of marmite you will thank me later.
Coming from a brit who's had to master this because the family love this too much
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You can do a cauliflower and broccoli cheese which is also great.
Gotta use mature cheddar for this. Also add a teaspoon of English mustard and a veg stock cube, half a teaspoon of marmite you will thank me later.
Coming from a brit who's had to master this because the family love this too much
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tke71709
Can't argue with this recipe
Optionalinsanity levels
Add atablespoon of vinegar to the boiling water for even better structure
Toss with ateaspoon of cornstarch after shaking for extra craggy crunch
Grate freshParmesan on top right before serving
What to sayin the video
reply
Can't argue with this recipe
Optionalinsanity levels
Add atablespoon of vinegar to the boiling water for even better structure
Toss with ateaspoon of cornstarch after shaking for extra craggy crunch
Grate freshParmesan on top right before serving
What to sayin the video
reply
pointdexter5215
Growing up in Belgium, cauliflower with cheese was a typical side. Mom just boiled the cauliflower, made a bechamel-based cheese sauce, same as with macaroni, or endives rolled in ham. The roasting of the cauliflower is interesting as that would add more flavor, so will be trying that.
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Growing up in Belgium, cauliflower with cheese was a typical side. Mom just boiled the cauliflower, made a bechamel-based cheese sauce, same as with macaroni, or endives rolled in ham. The roasting of the cauliflower is interesting as that would add more flavor, so will be trying that.
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AirCav717
Hey Sam your business is your business. Tell max to stop being a dick. He should remember You have much more embarrassing stories of him than he has of you. I swear when you said hot duck fat I heard hot dog fat however My ears don’t ear very well lol.
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Hey Sam your business is your business. Tell max to stop being a dick. He should remember You have much more embarrassing stories of him than he has of you. I swear when you said hot duck fat I heard hot dog fat however My ears don’t ear very well lol.
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juliecameron1915
I would love to see you and Jamie, the Anti-chef do an episode or two together. You are both Canadians who do and have lived in the states and you both have an awesome sense of humour. I think it would be a hilarious episode.
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I would love to see you and Jamie, the Anti-chef do an episode or two together. You are both Canadians who do and have lived in the states and you both have an awesome sense of humour. I think it would be a hilarious episode.
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madantuk
My adhd as you grate the cheese moving up and down seems crazy surely your loosing some of the cheese by the fact it's still on the grater I know it isn't that much but i only ever grate downwards makes more sense to me lol
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My adhd as you grate the cheese moving up and down seems crazy surely your loosing some of the cheese by the fact it's still on the grater I know it isn't that much but i only ever grate downwards makes more sense to me lol
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aaronberga8803
Thank you Sam for validating my fried egg on my pancake must absolutely have that my wife can't even watch me eat, as it makes her sick just watching me do it. Mind you, I learned this from my Dad.
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Thank you Sam for validating my fried egg on my pancake must absolutely have that my wife can't even watch me eat, as it makes her sick just watching me do it. Mind you, I learned this from my Dad.
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teflondom-w80
That cauliflower cheese needs a thick skin and burnt patches. Burnt and dry cheese is a must. It has to have wildly conflicting textures. Overcook and then overcook some more. Skin is not negotiable
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That cauliflower cheese needs a thick skin and burnt patches. Burnt and dry cheese is a must. It has to have wildly conflicting textures. Overcook and then overcook some more. Skin is not negotiable
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stephaniem6764
Your stuffin muffins from last Thanksgiving were such a hit. They've been highly requested at family events throughout the year! Thank you. can't wait to check these out! Happy holidays
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Your stuffin muffins from last Thanksgiving were such a hit. They've been highly requested at family events throughout the year! Thank you. can't wait to check these out! Happy holidays
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markfergerson2145
They all look and sound amazing, but I’ve become prone to kidney stones so I can’t eat cauliflower and cheese sauces any more. I’m struggling to find a substitute.
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They all look and sound amazing, but I’ve become prone to kidney stones so I can’t eat cauliflower and cheese sauces any more. I’m struggling to find a substitute.
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kosh2001
My mother and now I make what her recipe called creamy cauliflower which is the same as your cauliflower cheese except it calls to boil cauliflower instead of the first bake.
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My mother and now I make what her recipe called creamy cauliflower which is the same as your cauliflower cheese except it calls to boil cauliflower instead of the first bake.
reply
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