Deryl’s Caesar Salad

½ cup olive oil
¼ tsp dry mustard
1 lemon (juice)
10 splashes Worcestershire sauce
2 egg yokes
¾ cup fresh grated Parmesan cheese
½ tsp pepper
¼ tsp salt
2 garlic cloves
Romaine lettuce
2 anchovies

Break romaine leaves, wash and dry with towels and individually layer on plate with paper towels in between and place in fridge no longer than 1 hour to crisp up.

In a wooden bowl,

Sprinkle salt and pepper

Add garlic cloves and mash until a paste (use the back of a spoon)

Add anchovies and continue to mash into a paste

Add dry mustard and Worcestershire and continue to mash

Add egg yokes, mix well

Add olive oil, a little at a time to emulsify and blend creamy

Add in Parmesan cheese and blend well. Add lemon juice

Pour over ripped romaine leaves and mix well with hands or tongs.

Dressing does not keep long.

Asiago and Sage Scalloped Potatoes

2 tbsp butter
2 medium onions, thinly sliced
1 ½ tsp finely chopped garlic
2 bay leaves
¼ tsp nutmeg
Salt/pepper
1 ¼ cup heavy cream
¼ cup milk
1 cup grated Asiago cheese
1 c dry fine bread crumbs
2 tbsp olive oil
1 ½ tbsp finely shredded fresh sage leaves
1 ½ lbs Idaho potatoes peeled and sliced lengthwise 1/8 inch thick

Preheat oven to 400F. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until dark golden brown, about 8-10min.
Addgarlic, bay leaves, nutmeg, 1 tbsp kosher salt, ¾ tsp pepper, and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 min.
In a medium bowl, toss the cheese with the breadcrumbs, olive oil, ½ tbsp sage, ¼ tsp salt and ¼ tsp pepper.
Remove the bay leaves from the onion mixture and stir in the remaining 2 tbsp sage. Put the sliced potatoes in a large bowl, add the onion mixture, and toss gently. Spread half of the potatoes and liquid in a 2-quart non-reactive baking dish and sprinkle 2/3 cup of the cheese mixture over the top. Cover with the remaining potatoes and pack down firmly. Spoon the remaining liquid over the potatoes and cover with the remaining crumbs.
Bake in the middle of the oven for 1 hour, or until the potatoes are tender and the top is dark golden brown. If they brown too quickly, loosely cover with foil.