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  • Ratatouille

    Here is a great recipe for the summer (or anytime for that matter)

    Layers of vegetables and cheese, baked at 350 F for about 20 minutes covered, added the asparagus and green onion, cooked for another 10-15 mins.

    Plate setter legs up, cooking grate with pan or dish sitting on the grate.

    This particular recipe included

    Layer of Eggplant, topped with salt, pepper and olive oil, feta cheese
    Layer of Squash, topped with salt, pepper and olive oil, amish creme cheese
    Layer of Kale, topped with salt, pepper and olive oil, feta cheese
    Layer of green and red bell peppers, topped with salt, pepper and olive oil, bleu cheese

    Additional layer of Eggplant, topped with salt, pepper and olive oil, fontina cheese

    Topped with asparagus and green onion

    Enjoy it!

  • Italian Bread, Prosciutto, Fontina and Gruyere Cheses

    Made a great little appetizer on the Egg this weekend that everyone at our cookout enjoyed. Prep time is fast and the flavors are excellent. I suggest Fresh Basil rather than dried to make it even better.

    Plate-setter legs up, grate on top, 350 F

    Thinly sliced Italian Bread
    Olive Oil
    Fontina Cheese
    Gruyere Cheese

    Bake 8-12 minutes until bread is crispy the way you like it.  Enjoy!
  • Re: Winter Cooking Tips

    Appreciate the candor everyone. So glad I found out about the BGE, it's changed my enjoyment of cooking. 

    Since my original post I have stocked up on bourbon and so far this has been the best way to improve my winter weather cooking experience. 
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