Clam Strip Flatbread

What’s Cooking in Gail’s Kitchen? Food is Art: Clam Strip Flatbread! Have you ever used a mobile app to order and deliver food? Word of caution: Don’t wait until you are starving! I had a craving for deep-fried clam strips the other day and……..you guessed it. My eyes were bigger than my stomach. I ate and ate and ate; waited five minutes; then ate and ate and ate some more. Finally, I took a deep breath, announced I couldn’t possibly eat another bite, wrapped up the leftovers, and stored them on the lower shelf of the refrigerator. You know, until later. Two days thereafter it was “must-go” night. (That’s when it’s time to clear out the leftovers.) Guess what I made for dinner. You know. 

CLAM STRIP FLATBREAD 

Ingredients: 

1 prepared flatbread, rectangular 

1 tablespoon olive oil 

1 tablespoon cornmeal

1 cup cocktail sauce, prepared

1 cup mozzarella cheese, shredded

2 cups breaded clam strips, precooked 

1/4 cup cheddar cheese, finely shredded

2 green onions, chopped

Instructions: 

Preheat the oven to 400°. Brush the bottom of the flatbread with olive oil. Sprinkle cornmeal over all. Flip the flatbread so the plain side is up; transfer to a baking sheet. Spread a layer of cocktail sauce over the top crust of the flatbread. Sprinkle with shredded mozzarella cheese. Arrange the fried clam strips evenly over the cheese. Top with a thin layer of finely shredded cheddar cheese. Finish with chopped green onion over all. Bake for 10 minutes, or until the cheese is melted. Serve immediately. 

Brie-zza

What’s Cooking in Gail’s Kitchen? Food is Art: Brie-zza! Fusion foods have made it to the mainstream. It’s when you combine two widely independent foods and turn them into something remarkable. It’s almost like a marriage of two comfort foods, especially when you can’t decide which one to choose. Brie is very ooh-lá lá French; and pizza is pretty much anchored in the Italian heritage. Combine these two fabulous cuisines and the results become a canvas, so to speak, for your favorite toppings. Did someone say “Art on a Plate”? Bien, Buono. 

BRIE-ZZA

Ingredients: 

1 wheel of Brie cheese 

1 refrigerated pizza dough

1 teaspoon garlic, minced

2 tablespoons pizza sauce

1/2 cup mozzarella cheese, shredded

5 pepperoni slices

1 tablespoon butter, melted

Parmesan cheese, grated, for sprinkling

Basil, for garnish

Instructions: 

Preheat the oven to 425°. Line a baking sheet with parchment paper. Set aside. Cut the rind from the top of the Brie wheel; discard. Unroll the refrigerated pizza dough onto the prepared baking sheet. Place the Brie wheel in the center. Use kitchen shears to cut the dough into a circle large enough to cover the sides of the cheese. Discard excess dough. Spoon minced garlic and pizza sauce over the top of the Brie wheel. Top with mozzarella cheese and pepperoni slices. Carefully gather the edges of the crust; pinch around the top edge of the Brie to form a pizza shape. Brush the crust with melted butter. Bake for 20 minutes, or until the cheese is melted and the crust is golden brown. Sprinkle with fresh basil and parmesan cheese. Serve immediately. 

Ah-Mazing Shrimp Parmesan Pasta

What’s Cooking in Gail’s Kitchen? Food is Art: Ah-mazing Shrimp Parmesan Pasta! How did someone come up with the idea of coating shrimp in creamy cheese sauce, you wonder. My guess is because it might appear crude to slurp the sauce with a straw. Just kidding. The cheese actually provides a huge boost of umami (which translates to savory) while the sea salt provides a balance of naturally sweet and succulent shrimp. All these flavors trigger the taste receptors in your tongue, making them linger long enough to smack your lips. Time to grab your diving gear and dig in. 

AH-MAZING PARMESAN SHRIMP PASTA

Ingredients for Pasta:

1 tablespoon sea salt

12 ounces pasta

Ingredients for Shrimp:

1 tablespoon olive oil 

15-ounces shrimp, peeled and deveined 

1/2 teaspoon sea salt

1/2 teaspoon black pepper 

Ingredients for the Sauce: 

2 tablespoons butter

6 cloves garlic, minced

1/3 cup dry white wine

1/2 cup vegetable broth

1 1/2 cups heavy cream

1 1/4 cups Parmesan cheese, grated

1 teaspoon lemon juice

2 tablespoons parsley, finely chopped

1/2 teaspoon black pepper 

Instructions: 

Bring a large pan of water to boil. Add sea salt. Cook the pasta for one minute less than the package directions. Once cooked, reserve 1 1/2 cups of the pasta cooking liquid. Then drain the pasta. Set aside. 

While the pasta is cooking, warm the olive oil in a heavy-based skillet over medium-high heat. Sprinkle the shrimp with sea salt and black pepper; transfer shrimp to the skillet. Stir the shrimp for two minutes until almost cooked. Transfer to a plate. Set aside. Melt the butter in the same skillet. Add the minced garlic and cook for 30 seconds. Pour the white wine into the skillet and bring to a simmer. Cook for two minutes, then add the broth and simmer for two minutes longer. Add the heavy cream. Slowly add the grated parmesan cheese. Stir until the parmesan has melted, then let the sauce simmer for 1 1/2 minutes until it thickens slightly. Add the drained pasta to the sauce along with 1/2 cup of the reserved water. Stir the pasta gently until it is coated in the cheese sauce. Add the cooked shrimp and cook for one minute, tossing gently. If the sauce becomes too thick, add more pasta water until you get a creamy consistency. Add lemon juice, parsley, and black pepper. Serve immediately. 

Food As Art

Did you know food can be a culinary art form? Think about it for a sec. The plate simply becomes the canvas. If you look closely you may discover cultural expressions, creative discipline, and stimulating sensory engagement. Today’s photo is a perfect example. I recently discovered a charming artisan boutique, called Hazel Coasts in SW Florida. The owner, Lindsay Ghord, showcases textiles handmade in Tunisia. The linen table runner with lime green and light aqua accents immediately caught my eye! Wouldn’t you agree? And the best part is you can get one yourself through her online shop @hazelcoasts.

Memories, recent or past, enhance the tasteful journey of art when they tell a story. Although food as a physical form is temporary once it’s consumed, the drama begins when the plate is placed before you. Every recipe appears unique and seems to hold its own value. Reality sets in when that first bite is taken. To be honest, food would taste the same whether it appears as art or not. In my blog, I choose to turn the ordinary into extraordinary by making it visually stimulating. 

After over 4220 days in a row, some of my posts continue to be favored by Ina Garten’s The Barefoot Contessa, on Instagram (@gail _dorna). You can even find me on Pinterest @Gail Dorna. It’s very easy to search for recipes there on the board entitled “Gail’s Kitchen Recipes”. I’d love to connect with you there as well. Experience different flavors and textures as you eat with your eyes. Catch a glimpse of “Eating My Way Through the Alphabet: Food is Art.” This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and daily words of encouragement.

Zillions of Zoodles

What’s Cooking in Gail’s Kitchen? All the Buzz: Zillions of Zoodles! Anyone who owns a KitchenAid stand mixer will tell you they know all about the Spiralizer. I know it may sound like a super-hero with super-powers, but in many ways it is….for foodies, in my opinion. A Spiralizer is an attachment that can peel and slice vegetables into a uniform spiral making the vegetables look like noodles. This is a great tool for those going Paleo or living gluten-free. In mere seconds any vegetable, like zucchini, can be transformed into an abundant bowl of Zoodles. Think about the options for yellow squash, cucumbers, carrots, and potatoes! Move over, Pasta, there’s a new sheriff in town!

ZILLIONS OF ZOODLES 

Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

8 ounces shrimp, precooked

1/8 teaspoon dill weed

1/8 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/2 cup sun-dried tomatoes, chopped

1/2 cup Greek olive mix

3 tablespoons basil pesto

Fresh parsley, for garnish 

Instructions:

Spiralize zucchini zoodles into a bowl. Discard spiral stems. In a large skillet, heat olive oil to sauté shrimp sprinkled with dill weed, sea salt, and red pepper flakes. Remove from pan; keep drippings. Reduce heat and toss zoodles in reserve oil to coat. Add sun-dried tomatoes and olives. Stir in basil pesto. Toss gently. Heat zoodles no longer than 3-4 minutes. Remove and serve with sautéed shrimp. Garnish with fresh parsley. 

Yucca Crispy Sticks

What’s Cooking in Gail’s Kitchen? All the Buzz: Yucca Crispy Sticks! From time to time I get a little help from my friends. Recently The Dancing Herbalist* suggested I share a post on the yucca root with my readers. To be honest, I have yucca plants growing all over my yard, and while I enjoy their hardy green foliage year round, and their beautiful white fan of blossoms every summer, I never gave them a second thought as a food source. Apparently they contain dietary fiber advantageous in controlling blood sugar and cholesterol levels in subtropical regions. Tasting very much like a potato, with roots that simulate a sweet potato, the yucca root is an healthy option loaded with antioxidants. I admit, I learn something new every day. 

YUCCA CRISPY STICKS

Ingredients:

1 large yucca, peeled and cut into sticks

1-2 tablespoons olive oil

1/2 teaspoon chili powder 

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

1/2 cup Panko seasoned bread crumbs

1/3 cup Italian seasoned bread crumbs, finely ground

1/4 cup Parmesan cheese, grated

Instructions:

Preheat oven to 425°. Peel yucca with vegetable peeler to remove waxy skin. Cut into sticks, as uniform in thickness as possible. Do not make too thin. Place in a 2-quart pan with enough water to cover. Bring to boil. Cook 5-7 minutes. Remove and drain immediately. Submerge in an ice bath. Transfer drained sticks to a large bowl. Coat with olive oil and chili pepper, seasoned salt, and cracked black pepper. Mix together panko crumbs, Italian seasoned bread crumbs, and Parmesan cheese. Spread on waxed paper. Roll each seasoned yucca stick in the crust mixture to coat and line in a single layer on a wire rack nested on a baking sheet. Bake 10 minutes, turn and bake 5 minutes longer until golden brown. Serve warm with spicy mayo. 

Ingredients for Spicy Mayo:

3 tablespoons mayonnaise 

1-2 tablespoons sriracha sauce

1 teaspoon lemon juice

1 teaspoon soy sauce

1 teaspoon chili pepper rings

Instructions:

Combine mayonnaise, sriracha sauce, lemon juice, and soy sauce in a bowl. Mix well until smooth. Garnish with chili pepper rings. 

* Please visit The Dancing Herbalist at 

https://thedancingherbalist.wordpress.com

X-ceptional Sesame Slaw

What’s Cooking in Gail’s Kitchen? All the Buzz: X-ceptional Sesame Slaw! Get set for a roller coaster ride of flavor. Asian-style coleslaw is a lighter alternative for your next potluck or picnic outing. No mayo! It has a distinct taste of pineapple, ginger, sesame, and soy with just a slight kick of red pepper. The recipe has some shortcuts so you can leave the kitchen behind and get on with summertime fun. Throw it together in a flash and watch it become a crowd-pleaser. 

X-CEPTIONAL SESAME SLAW

Ingredients:

16 ounces cole slaw mix, green cabbage and carrots 

3 green onions, snipped

1 cup Sesame Asian dressing

1/4 cup rice vinegar

1 1/2 tablespoons sesame oil

2 teaspoons soy sauce

1 tablespoon sriracha hot sauce

1/4 cup almonds, sliced

2 tablespoons toasted sesame seeds

Instructions:

Combine cole slaw mix and green onions into a large bowl. Whisk together Sesame Asian dressing, rice vinegar, sesame oil, soy sauce, and sriracha hot sauce. Toss cabbage/carrots mixture with dressing to coat. Cover and chill one hour. Sprinkle toasted sesame seeds and almond slices over all before serving.