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Enameled cast iron saucier — risotto, polenta, cream sauces
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled cast iron saucier — risotto, polenta, cream sauces
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat the oven to 350°F. Coat 8 individual ramekins or a 1 1/2 quart souffle dish with nonstick cooking spray. In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper. Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones. Let the custard cool for 5 minutes before serving it.