Welcome to Know the Chef, the food blog dedicated to homemade Italian and French recipes, as well as some of our favorite sweet treats. Join us on a culinary journey as we explore the flavors of Europe and beyond.

Savory Breakfast Casserole

Ingredients: 1 (30-ounce) package frozen shredded hashbrowns 1/2 cup of melted butter Salt & pepper to taste 1 lb. of breakfast sausage ½ cup each of chopped green pepper, red pepper and onion 1 & 1/2 cups of shredded Monterey jack cheese, packed 1 & 1/2 cups shredded Cheddar cheese, packed 1 & 1/2 cups black forest ham, cut into bite-size pieces 8 large eggs 1/3 cup of cream heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon dry mustard powder 1/4 teaspoon onion powder Direc

Latest Recipes

Savory Breakfast Casserole

Ingredients: 1 (30-ounce) package frozen shredded hashbrowns 1/2 cup of melted butter Salt & pepper to taste 1 lb. of breakfast sausage ½ cup each of chopped green pepper, red pepper and onion 1 & 1/2 cups of shredded Monterey jack cheese, packed 1 & 1/2 cups shredded Cheddar cheese, packed 1 & 1/2 cups black forest ham, cut into bite-size pieces 8 large eggs 1/3 cup of cream heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon dry mustard powder 1/4 teaspoon onion powder Direc

Blueberry Breakfast Cake

Ingredients: ½ cup unsalted butter, at room temperature zest from 1 large lemon 1 cup sugar (set aside 1 tablespoon for sprinkling) 1 large egg 1 tsp. vanilla 2 cups of all-purpose flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups of fresh blueberries ½ cup buttermilk Direction: Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of

Polenta with a Red Sauce

Polenta Ingredients: 1 cup of yellow corn meal 3 cups of water 2 tbsp of heavy cream 2 tbsp of butter ½ cup of freshly grated parmigiano cheese Plus additional for serving Salt to taste Red Sauce Ingredients: 1 14.5 oz can of crushed tomatoes 1 tbsp dried oregano ½ tsp each of salt and pepper ½ tsp of red pepper flakes Polenta Directions: (To be cooked only after the red sauce is ready) Heat water in a large saucepan. Once boiling slowly add the corn meal, whisking to avoid

44079426_10212872225343445_9194678502811500544_n(1).jpg

About Know the Chef

Meet the Chefs

At Know the Chef, we are passionate about cooking and sharing our love of food with friends, and family. We believe that food should be both delicious and beautiful, and strive to create recipes that are both. Join us on our journey to discover new flavors, techniques, and inspiration.

Welcome to Know the Chef, the food blog dedicated to homemade Italian and French recipes, as well as some of our favorite sweet treats. Join us on a culinary journey as we explore the flavors of Europe and beyond.

Savory Breakfast Casserole

Latest Recipes

Savory Breakfast Casserole

Blueberry Breakfast Cake

Polenta with a Red Sauce

About Know the Chef

There's Always Something in the Oven