Authentic St. Louis Style toasted ravioli that you can find on the menu of any resturaunt in St. Louis. When I moved to Las Vegas, Nevada, I was suprised to find out that no one had even HEARD of these tasty treats that I had so often taken for granted when I lived in St. Louis. What is an out-of-towner, or in my case a relocated St. Louis Native, to do? Follow this recipe of course! Memories of Imos or Cecil Whittakers pizza will surely ensue...ENJOY!
Gratin Dauphinois- I appreciate the thoughtfulness of rubbing garlic on the inside of the pans instead of just butter. What excited me is that she didn't soak the potatoes and used Yukon and not russet (probably why they weren't soaked). Nicely done. :)