Month: May 2016

Bellagio Conservatory is Transformed into Japanese Tea Garden in Las Vegas, Nevada 

Fragrant cherry blossoms, graceful pebble fountains, delicate origami cranes, and exotic koi fish in a tranquil pond are a few of the eye-popping elements in this vibrant display. At every turn, thousands of fresh tulips, daffodils, snapdragons, and spring flowers blanket the ground among botanical animals enormous in size. Overhead ethereal hand-painted parasols appear floating in air. Linger among the bonsai trees, note the abstract stone art of Mount Fuji, and be inspired by the karma of the Far East recreated in the Bellagio Conservatory at Las Vegas. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Zingy Lemon Blueberry Scones! Question: What do you get when you cross a cake and a quick bread? Answer: An English Scone, of course! Now here’s an excuse to eat something lightly sweetened in the middle of the day. Scones are popular with brunch or afternoon tea in some countries. They are made in a single-serving size and come in several variations. By adding fresh fruit and a sprinkling of sanding sugar, the results are astounding. Drizzle a lemony glaze on top to transform this beauty into a dessert as well.
ZINGY LEMON BLUEBERRY SCONES
Ingredients:

3 cups flour

1/3 cup plus 1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon sea salt

1 teaspoon granulated lemon citrus peel

1 1/2 cups butter

1 1/2 cups blueberries

1/2 cup chopped almonds

3/4 cup milk

White sanding sugar, for sprinkling
Lemon Glaze Icing Ingredients:

2 cups powdered sugar

2 teaspoons butter, softened

1 tablespoon granulated lemon citrus peel

1/4 cup lemon juice
Instructions:

Preheat oven to 375°. Line a large with sheet with a Silpat nonstick baking mat. Mix the flour, sugar, baking powder, sea salt, and lemon citrus peel in a large bowl. Add butter and blend until crumbly. Fold in the blueberries and almonds. Stir in the milk. On a lightly floured surface, transfer dough. Form into two 6-inch disks. Cut each disk into 6 wedges. Gently transfer wedges to the prepared sheet; brush with milk; sprinkle lightly with the sanding sugar. Bake for 25-30 minutes, rotating pan halfway through. Cool on the pan. Drizzle with lemon glaze. Serve warm.
Lemon Glaze:

Whisk together powdered sugar, butter, lemon citrus peel, and lemon juice until smooth. Drizzle over warm scones.

Paul Zerdin is No Dummy in Las Vegas

Ventriloquism has never been my thing. I remember my older cousins laughing about the antics of Howdy Doody, but maybe I was too young to get it. He looked a little too scary to me. Fast forward to the British recent winner of “America’s Got Talent” and I found myself taking a second look. You will, too. This guy is so good, prepare to be entertained in Las Vegas. The live show was nonstop comedy as Paul Zerdin interacted with the audience through his believable “family” of infant Baby, pre-adolescent Sam, and Albert the outspoken old geezer. The surprises never end as this entire cast of characters come to life. Or do they? Decide for yourself. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Yellow Bloomin’ Onion! Nothing is more fitting for Spring than an appealing appetizer that resembles a flower, in my opinion. Now you can make a healthy version at home by baking the breaded onion instead of deep-frying it. The last few minutes under the broiler give it a crispy finish that adds extra crunch to the delicious petals. And the dipping sauce….oh my gosh, you have to try it!
YELLOW BLOOMIN’ ONION
Ingredients:

1 large yellow onion

2 tablespoons flour

1/4 cup Italian bread crumbs

1/4 cup Panko crumbs

1/4 cup Parmesan cheese, grated

1 tablespoon Cajun spices

2 eggs, beaten

1 tablespoon milk

1-2 tablespoons butter, melted

Seasoning salt to taste
Instructions:

Preheat oven to 400°. In one bowl, combine the flour, bread crumbs, Panko crumbs, Parmesan cheese, and Cajun spice. Mix well. Set aside. In another bowl, combine beaten eggs and milk. Whisk together. Set aside. Cut the top side of the onion. Turn over and carefully cut the root side just enough to peel the outer skin of the onion. Leave the root intact as this will be the base and hold the onion together. Discard onion skins. In order to give the appearance of an open flower, 16 sections are made. With the root side up, place the knife 1/8″ away from the core and slice straight down. It is best to begin with quarters and then make 3 slices in each quadrant all the way around. Carefully turn the onion over and spread the “petals” apart. Dip the onion in the milk bath and wash it completely using a pastry brush. Carefully transfer the onion to the bowl filled with breading. Beginning at the bottom, cover each petal with dry coating. Again using the pastry brush, continue coating the petals until the egg wash is gone. You may alternate the egg mixture and dry coating to cover the petals. Transfer the onion to an oven-safe pie plate or dish. Cover with foil and bake for 15 minutes. Using hot pads, take the pan from the oven and remove the foil. Using a pastry brush, coat the onion with melted butter. Return to the oven. Bake 10 minutes longer, or until crispy. I set the broiler on High and broiled it for 4-5 minutes to make it extra-crunchy. Watch carefully so it does not burn. Remove from oven. Sprinkle with seasoned salt. Place on a serving platter. Serve with dipping sauce. 
DIPPING SAUCE

Ingredients:

1/4 cup mayonnaise 

1/4 cup Greek yogurt

3 teaspoons ketchup 

2 teaspoons Lea and Perrins 

2 tablespoons horseradish 

1/2 teaspoon paprika 

1/8 teaspoon cayenne 
Instructions:

Combine mayonnaise, yogurt, ketchup, Lea and Perrins, horseradish, paprika, and cayenne. Mix well and refrigerate for one hour. Pour into a small cup and place in the center of the onion. 

Dining Outside the Home: Café Belle Madeleine at Paris in Las Vegas, Nevada 

Dining Outside the Home: Café Belle Madeleine at Paris in Las Vegas, Nevada! This French patisserie is the icing on the cake. Follow the cobblestone walk through the double French doors and you’ll find a casual bistro where the pastries are seductive, the savory sandwiches are divine, and the rich gelato is refreshing. The Parisian woven chairs welcome tired souls in a crisp checkered palette. Come in and stay awhile. The specialty brewed coffees are intense with flavor; a nice balance to the cream-filled desserts. Grab a prosciutto pickle baguette or chicken breast pesto brioche for the perfect picnic lunch the next day. 

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: X-tra Large Chocolate Chip Cookie! Here’s to the Cookie Monster in all of us. If you live your life on a grande scale, this recipe will easily become a family favorite. My husband said, “It’s like indulging in a giant Reese’s Peanut Butter Cup!” I can’t remember the last time I had this much fun with a cookie recipe. By baking the dough in an iron skillet, the edges got a little crispy while the center stayed super-chewy. If you didn’t know better, you’d think this came straight from the neighborhood bakery. Fill up a glass of milk and indulge yourself. 
X-TRA LARGE CHOCOLATE CHIP COOKIE
Ingredients:

1 1/4 cup flour

1 teaspoon baking soda

1/4 teaspoon sea salt crystals 

10 tablespoons butter, softened 

1/2 cup sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg

1 teaspoon vanilla

3/4 cup peanut butter chips

3/4 cup chocolate chips

1 tablespoon semi-sweet chocolate mini morsels for garnish
Instructions:

Preheat oven to 350°. Grease the bottom and sides of a 9″ iron skillet with two tablespoons butter. Set aside. In a large bowl, whisk together flour, baking soda, and sea salt. Set aside. Cream together butter, sugar, brown sugar, and peanut butter. Beat on high for 2 minutes. Add egg and vanilla to blend. Reduce speed to low and add dry ingredients. Mix to combine. Stir in peanut butter and chocolate chips. Press the cookie dough into the prepared iron skillet. Bake for 20-25 minutes until a golden color and edges are crisp. Check with a toothpick to be sure the cookie is cooked through in the center. Remove from oven. Let cool 10 minutes; loosen edges. Turn onto a round pizza pan. Reinvert back onto a platter, slice, and serve warm with a scoop of ice cream or a dollop of whipped cream. 

Dining Outside the Home: Mon Ami Gabi at Paris in Las Vegas, Nevada

Dining Outside the Home: Mon Ami Gabi at Paris in Las Vegas, Nevada! Just inside the gilded ornamental arches of the Eiffel Tower sits the entrance to a classic French bistro with international waiters bustling to and fro. Choose a quiet corner table for two inside the café or al fresco dining outdoors to “see and be seen”. Open-air bistro tables offer a perfect vantage point for taking in the flurried activity of Las Vegas Boulevard. The extensive menu boasts classic French favorites like Quiche Lorraine, Steak Frites, and Croque Madame in addition to the Plats du Jour. Sit back for a two-hour meal, sip on espressos that can clean an engine, and take life easy the French way. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Winner, Winner, Chicken Dinner! What I love about this recipe is any type of chicken will do. If you prefer wings, thighs, drumsticks, breasts, or all of the above, it works! The lemony citrus accent is perfect with a side salad and a piece of warm crusty bread. If you can get your hands on a lemon infused olive oil, you may want to take the plunge. It’s also a great way to jazz up an ordinary salad with the bright, tangy flavor of citrus. Balance it out with a pomegranate balsamic vinegar for a winning combination. Who knows, you may have found a new favorite. 
WINNER, WINNER, CHICKEN DINNER 
Ingredients:

6 chicken fillets

2 tablespoons olive oil

1 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon thyme, chopped 

1/8 teaspoon garlic powder 

1/4 teaspoon red pepper flakes

1/4 teaspoon granulated lemon zest

1 tablespoon lemon juice

1 lemon, sliced and quartered 

6 green onions
Instructions:

Preheat oven to 400°. Trim and pat dry the chicken fillets. In an iron skillet over medium heat, add olive oil. When hot, carefully place chicken in pan. Season with salt, pepper, thyme leaves, garlic powder, red pepper flakes, lemon zest, and lemon juice. Sear both sides for 3-4 minutes each. Add lemon slices, wedges, and green onions. Transfer skillet to oven. Bake for 15-20 minutes. Serve chicken with roasted lemons and onions. 

Dining Outside the Home: Battista’s Hole in the Wall in Las Vegas, Nevada 

Dining Outside the Home: Battista’s Hole in the Wall in Las Vegas, Nevada! Every time you visit Battista’s, you’re in good company. Slip into a semi-private cove to absorb the atmosphere, food, wine, and music. Gordy, the strolling musician, entertains like family, with a twinkle in his eye as the accordion plays on. Sit back and share a glass of wine while munching on buttery garlic bread. Check out the vintage photos of familiar faces that surround you among hanging baskets and wine bottles. Let time stand still. When the food arrives, sprinkle on the Parmesan cheese and dig in. Battista’s Hole in the Wall is spot on.