Author: Gail

You Are What You Eat

What’s Cooking in Gail’s Kitchen? The Daily Special: You Are What You Eat! I’ve been hearing this phrase my entire life, and it wasn’t until recently I actually began paying attention to it again. Oh sure, I knew moderation was key, exercise important, and water essential. I tried to maintain a balanced diet of fruit, vegetables, grains, dairy, meats, and even fats because it made a difference in how well I felt. Plus it reflected in my energy level as well. So, as I was collecting all this produce, it seemed like a no-brainer to share the snapshot with everyone. Bon Appétit.

YOU ARE WHAT YOU EAT

Ingredients:

Tomatoes

Green Beans

Assorted Peppers

Corn on the Cob

Zucchini 

Onion

Garlic

Squash

Instructions:

Wash the vegetables. Eat them raw, cooked, puréed, chopped, minced, buttered, grilled, roasted, par-boiled, or baked. 

“Make food simple

and let things taste

of what they are.”

~ Curnonsky (Maurice Edmond Sailland)

French Writer (1872-1956)

Xylocarp Coconut Bars

What’s Cooking in Gail’s Kitchen? The Daily Special: Xylocarp Coconut Bars!  Although it’s not typically a word in my vocabulary, I discovered the word xylocarp means “a fruit, such as a coconut, having a hard woody pericarp.”  Bingo! It’s the answer to my alphabet challenge when I get to this letter. Everyone is already aware coconut has health benefits. Some even classify it as a superfood. Personally, I just like the taste of it. It can magically transport me to a tropical island with swaying palm trees and hypnotic reggae music. Ahhhhh. 

XYLOCARP COCONUT BARS

Ingredients:

1/2 cup butter, melted

1 1/2 cups graham cracker crumbs

1 14-ounce can of sweetened condensed milk

1 cup semi-sweet chocolate morsels

1 1/3 cups of coconut, flaked

1 cup pecans, chopped

Instructions:

Preheat oven to 350°. Spray a 9″x13″ baking pan lightly with nonstick oil. Pour butter in pan to cover the bottom. Sprinkle graham cracker crumbs evenly over butter. Slowly pour the sweetened condensed milk to form another layer. Top evenly with chocolate morsels, coconut, and pecans. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. 

Wayward Wedge Salad

What’s Cooking in Gail’s Kitchen? The Daily Special: Wayward Wedge Salad!  I get so excited when I come across bleu cheese at the Farmers Market!  Recently, I was fortunate enough to lay my hands on a nice creamy chunk of Amish Bleu Cheese. And rather than nibble the entire portion away, I thought I better do something healthy with it. Does anyone else struggle with an internal tug-of-war?

WAYWARD WEDGE SALAD

Ingredients:

1 head iceberg lettuce

6 slices bacon, precooked

2 eggs, hard cooked and chopped

Blue cheese crumbles

Blue cheese dressing

2 Campari tomatoes on the vine, quartered

Instructions:

Chill 4 salad plates in refrigerator. Cook bacon until crisp; let cool and crumble. Set aside. Quarter and core lettuce. Place one wedge on each chilled plate. Top with dressing, bacon, tomatoes, and chopped egg. Garnish with cheese crumbles. Serve immediately. 

Very Berry Icy Sorbet

What’s Cooking in Gail’s Kitchen? The Daily Special: Very Berry Icy Sorbet! ‘Tis the season for an abundance of fresh fruit!  This is the time to stock up on featured berries at the market. Pop them into freezer bags for easy storage. Later on, when looking for a refreshing dessert idea, combine the flavors of strawberries, blackberries, and raspberries! The presentation is elegant as well as delicious. Because I prefer the difference in shades of red, I prepare each berry recipe individually.  

VERY BERRY ICY SORBET

Ingredients:

1 1/2 cups frozen blackberries, slightly defrosted 

1 teaspoon frozen orange juice concentrate 

2 teaspoons water

1 teaspoon blackberry wine (optional)

Garnish: Whipped Cream

Instructions:

Using a food processor fitted with the metal blade, blend sorbet ingredients until smooth. Scrape sides as needed. Pour into a covered container and place in the freezer for at least 15 minutes. Using a melon ball scoop, form bite size balls of assorted fruit flavors. Top with more fresh fruit and a dollop of whipped cream. 

Uptown Burrata Masterpiece Salad

What’s Cooking in Gail’s Kitchen? The Daily Special: Uptown Burrata Masterpiece Salad! I stumbled onto this decadent cheese with the soft creamy center at first bite when my husband and I visited Little Italy in Boston. Hearing the excitement in the voice of our waiter piqued my interest. Oh my, this has to be the best cheese ever! The easiest way to describe it is to say that it’s a type of fresh mozzarella cheese with a hollow center filled with thick cream that boasts of a rich buttery taste. Make sense? It’s meant to be eaten at room temperature, so don’t waste your money melting it on a pizza.

UPTOWN BURRATA MASTERPIECE SALAD

Ingredients:

1 bunch fresh arugula leaves

3-4 Campari tomatoes, quartered

6-ounces artichoke hearts, marinated

6-ounces Burrata mozzarella cheese

Balsamic Reduction 

Cracked black pepper to taste

Instructions:

Arrange arugula leaves in a shallow bowl. Place tomatoes and artichokes around decoratively. Place a portion of the Burrata mozzarella at center stage. Drizzle balsamic reduction sauce over all. Garnish with cracked peppercorns to taste. Yes, please!

Tomatillo Salsa Verde

What’s Cooking in Gail’s Kitchen? The Daily Special: Tomatillo Salsa Verde! The grower at the Farmers Market literally gave me her version of roasting tomatillos as she handed me her bounty. “Pull out your iron skillet, peel and quarter the tomatillos, throw in some garlic cloves, and roast it together in your oven. Simple.” Imagine my smile later that afternoon as I presented a dish of the freshest aromatic salsa verde to my husband for “Happy Hour”. Served with organic corn chips and a citrus margarita, it created quite a buzz!

TOMATILLO SALSA VERDE

Ingredients:

5-6 medium size tomatillos, peeled and stems removed

3 garlic cloves, peeled

1 sweet onion, chopped

1 teaspoon sea salt

1 teaspoon cumin powder

3 jalapeño pickled peppers, sliced

Instructions:

Remove the crackly husks covering the fresh tomatillos. Rinse well to remove the sticky residue on the skin. Quarter each tomatillo and place in a seasoned iron skillet. Add garlic and sweet onion. Sprinkle with salt and cumin powder. Place skillet in the oven on highest setting for Broil. Check after 5 minutes, turn the vegetables, and broil another 5 minutes. They should appear soft and slightly charred. There will be juice in the skillet, so handle with care. Transfer vegetables to a food processor. Add jalapeño peppers and purée on pulse setting. 

Shish Kabobs

What’s Cooking in Gail’s Kitchen? The Daily Special: Shish Kabobs! It’s dinner-on-a-stick! Each skewer provides a vibrant color wheel of your favorite edible combinations. Warm or cool, dark or light. All you need to do is assemble a combination that will have your family singing your praises! Grab the apron, fire up the grill, and let the serious eating begin. 

SHISH KABOBS

Ingredients:

1-pound smoked sausage, cut up into 8 pieces

2 ears corn, cut into thirds

2 red potatoes, quartered

1 Vidalia onion, cut into wedges

1 green pepper, cut up and seeds removed

1 zucchini, sliced 1/2″ thick with skin on

Seasoned salt to taste

Cracked blacked pepper to taste

Mrs Dash Garlic & Herb seasoning to taste

Instructions:

Wash, cut-up, and prepare meat and vegetables. Thread pieces of smoked sausage, corn, potatoes, onion, green pepper, and zucchini onto metal skewers alternating color for variation and eye-appeal. Repeat until all ingredients are skewered. Preheat grill to medium-high heat. Lightly spray each skewer of meat and vegetables with non-stick oil. Sprinkle with seasonings. Grill 5-6 minutes per side. The natural flavors will burst forth with a touch of smokiness. The edges of the sausage will char. Avoid excess charring. Keep turning for even grilling. Watch for slight blistering to indicate when done.