Today’s recipe comes from Sherilyn Caudle, whose flavorful take on a traditional Stamppot turns what could be a bland dish into something delicious. This hearty Dutch dish is just begging to be paired with big flavors: an historic washed rind cheese and a big wine with bacony aromas are the perfect thing. From islands of sheep to bored monks, to kale’s proper place in the world, join in as Emily and Caroline share their unique and hilarious perspectives.

Ingredients:
One or more whole heads of garlic
8 ounces bacon, cut into ½ inch cubes
1 TBS olive oil
10 ounces chopped kale
1/4 cup butter
1/4 cup milk
1/2 cup grated Parmesan cheese
Salt and pepper

Gravy:
Bacon drippings
1/4 cup all-purpose flour
2 cups water
1 cup milk
3 chicken bouillon cubes
1/4 teaspoon pepper

Instructions:
Preheat oven to 400°F (205° C)
Peel and discard the papery outer layers of the whole garlic bulb. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves. Drizzle a couple of teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
Cover the bulb with aluminum foil.
Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
Cool and remove roasted garlic cloves from their skins. Set aside.
While garlic is baking, cook bacon in a skillet of medium-high heat until browned and cooked through. Set aside. Keep bacon grease in pan to use to gravy later.
Heat olive oil in a large skillet over medium heat. Add the chopped kale to the skillet and sauté for 5 minutes or until softened. Set aside.

For Potatoes: Boil potatoes in a large pot of salted water until fork tender. Drain water. Place potatoes back in pot along with roasted garlic. Mash with a potato masher or electric hand-mixer until smooth and creamy. Stir in butter, milk and sour cream. Add Parmesan cheese, sauteed kale, cooked bacon, salt and pepper. Mix until well combined.

For Gravy: Heat bacon drippings in a medium sauce pan over medium heat. Add flour and whisk together for about one minute or until golden-brown. Whisk in water, milk, crushed bouillon cubes and pepper. Stir constantly until mixture comes to a boil. Reduce heat to low and continue to stir until thickened.

Cook sausages in a skillet over medium-high heat or on grill until fully cooked.
Serve gravy over mashed potatoes and top with sausage. Enjoy!


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Website: https://www.parisundergroundradio.com/cheztoi
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Credits
Host: Caroline Conner. Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI

https://www.youtube.com/watch?v=w3jASGk9W2I
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!