Author: Gail

Bowlful of Cherries

What’s Cooking in Gail’s Kitchen? Start Smart: Bowlful of Cherries! Aren’t they lovely? Ripe cherries are an ideal snack, by the handful. For some, it’s so simple to remove the pit with your teeth. I knew a guy once who could tie the cherry stem into a bow. (I think he did it to impress his wife.) Ripe cherries pair well with Goat cheese, Camembert cheese, or Bleu cheese garnished with a sprig of thyme, basil, or mint. Their ruby-red color is as appealing as their natural sweetness. The possibilities are endless. Add chocolate pieces for a dessert charcuterie board if you like a relaxed atmosphere at the end of a meal. Whatever you choose, get a pound of cherries before they’re gone. And don’t forget a nice bottle of Chardonnay.

BOWLFUL OF CHERRIES

1 pound ripe cherries, stems on

1/2 pound cheese of choice

Fresh herbs

Dark Chocolate candies

Instructions:

Fill a small bowl with sweet cherries. Set aside. Make available a plate of pitted cherries. To pit a cherry, place the fruit on a cutting board. Using a sharp paring knife, press down gently on one side of the stem. Firmly slice an incision from top to bottom until the cherry loosens the pit. Do not crush the cherry. Gently pull on either side to expose the pit. Remove it with your fingernail. One side will have the stem, the other will not. Provide colorful toothpicks for piercing.

Apple Orchard Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Apple Orchard Pie! Nothing conjures up autumnal nostalgia like a slice of apple pie, still warm enough from the oven to soften a scoop of vanilla ice cream. Inhale the aromas of cinnamon, nutmeg, and allspice. It’s delectable, isn’t it? I realize making pies may not be on the top of the list for everyone who loves it. So, I’m telling you today, it’s okay to begin with a prepared pie crust. There are some pretty decent brands out there for you to try. Some refrigerated brands are made to unroll and crimp the edges; others are frozen and meant to be thawed. Some are buttery, super-flaky, and even taste as good as homemade. That’s where you’ll need the help of an assistant, or taste-tester, so to speak. Just remember, pie doesn’t have to be picture perfect to taste spot on. It’s dessert, after all.

APPLE ORCHARD PIE

Ingredients:

1 prepared pie crust, 9”

4-5 large sweet apples, peeled, cored, and sliced

4 large tart apples, peeled, cored, and sliced

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon sea salt

2 tablespoons butter

Ingredients for Crumb Topping:

1 cup flour

3/4 cup brown sugar

1/3 cup butter, softened

1/2 teaspoon cinnamon (optional)

Instructions:

Preheat oven to 350°. Form prepared pie crust into a pie plate that has been sprayed with nonstick oil. Crimp edges. Set aside. Combine sugar, flour, cinnamon, nutmeg, allspice, and sea salt. Sprinkle about a quarter cup of mixture over the bottom of the pie crust. In a large bowl, toss the apple slices with the remaining sugar mixture. Coat well. Transfer apples to the pie plate, forming a mound in the center. Dot with 2 tablespoons of butter. Bake for 30 minutes. Meanwhile, combine flour, brown sugar, butter, and cinnamon for crumb topping. It should resemble small peas when mixed. Carefully add the topping to the apple pie. Bake 30 minutes longer. If necessary, cover the pie with foil to prevent burning.

Start Smart

The secret to a good cook is pretty basic. Look to their kitchen for essential tools and you will discover why food preparation comes as naturally as breathing. Start Smart. For instance, a chef’s knife makes short work for cutting and chopping. Wooden spoons are perfect for stirring and mixing, plus they look great in a counter caddy. My son recently introduced me to the handy-dandy fat separator for making unbelievable lump-free gravy. How did I not know of this? It’s pure genius! I could go on and on about food processors, dutch ovens, spiralizers, and rice cookers, but you get the idea. Recently I froze some Farmers Market corn by removing the kernels from the cob with my corn peeler. (There really is such a thing.) Now you know…anyone can be a gourmet chef…like me. lol. Some of my posts have been favored by the “Food Network” on Twitter (Snapshotsincursive @DornaGail) as well as Ina Garten’s The Barefoot Contessa, on Instagram (gail _dorna). You can even find me on Pinterest at Gail Dorna. I’d love to connect with you there as well. I also met Chef Michelle Tribble of Hell’s Kitchen reality cooking show. Fun times. Experience different flavors and textures one bite at a time. Catch a glimpse of “Eating My Way Through the Alphabet: Start Smart.” 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 moving words of encouragement. As of this writing, WordPress has acknowledged that I’m on a 1641-day streak. Let’s keep it going!

Ziti Green Bean Salad

What’s Cooking in Gail’s Kitchen? Be Our Guest: Ziti Green Bean Salad! Citrusy and Refreshing, that’s how to describe this incredibly vibrant cold pasta salad. Thin and crunchy green beans are paired with luscious cherry tomatoes wrapped in highly fragrant minced parsley bits. Make-ahead options give you time to spend on leisure activities to maximize the final days of summer. Skip the mayonnaise and revel in the burst of lemon vinaigrette for a seasonal change. Life is good!

ZITI GREEN BEAN SALAD

Ingredients:

16 ounces whole wheat ziti pasta

8 ounces fresh green beans, cut into 1 inch pieces

16 ounces cherry tomatoes, halved

1/4 cup fresh parsley, chopped

3/4 cup Lemon Citrus Vinaigrette (recipe follows)

Instructions:

Cook pasta according to package directions, adding green beans to boiling water during the last two minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain again. Combine pasta mixture, tomatoes, and vinaigrette. Toss to coat. Cover and chill overnight. Just before serving, gently fold in minced parsley.

LEMON CITRUS VINAIGRETTE

Ingredients:

1/4 cup fresh lemon juice

1 minced shallot

1/2 cup olive oil

1/8 cup fresh parsley, minced

1/2 tablespoon natural honey

1/2 tablespoon whole grain Dijon mustard

Instructions:

Combine lemon juice and minced shallot. Set aside for 5 minutes. Add olive oil, fresh parsley, natural honey, and Dijon mustard. Whisk together to blend. Store in refrigerator.

Yogurt Frozen Fruit Pops

What’s Cooking in Gail’s Kitchen? Be Our Guest: Yogurt Frozen Fruit Pops! Take a look in the freezer and choose the berries you love the most. You are about to make a delicious fruit popsicle without high fructose corn syrup. By using only natural ingredients, with honey as a sweetener, the berry flavors are intensified with guilt-free results that make your heart swoon. The hardest part is waiting overnight for the pops to become firm. As a special indulgence, sprinkle them with mini chocolate chips and crushed nuts.

YOGURT FROZEN FRUIT POPS

Ingredients:

1 1/2 cups strawberries, frozen

1 cup raspberries, frozen

1 tablespoon pomegranate arils, frozen

1/2 cup all natural Greek yogurt

2 tablespoons natural honey

1 1/2 teaspoons lemon juice

Mini chocolate chips, for garnish

Crushed pecan pieces, for garnish

Instructions:

Arrange 8 treat cups in the bottom of a loaf pan. Have 8 craft sticks set aside. Combine frozen strawberries, raspberries, and pomegranate arils in a food processor. Add Greek yogurt, natural honey, and lemon juice. Mix on HIGH until smooth and blended, stopping occasionally to scrape down the sides. Pulse until smooth and creamy. Spoon frozen fruit yogurt into the treat cups. Insert one craft stick into each cup. Sprinkle tops with mini chocolate chips and nut mixture. Place in freezer overnight. Remove yogurt frozen fruit pops by tearing the paper cup and serve. Enjoy!

Xinjiang Mini Cukes

What’s Cooking in Gail’s Kitchen? Be Our Guest: Xinjiang Mini Cukes! Has anyone else noticed the adorable mini cucumbers in the produce department of the grocery store? I mean, they’re really cute; the size of an index finger. And they’re seedless! What a great addition to a relish plate. Today’s Chinese version of marinated cucumbers will kick-start any meal. It offers enough heat and spice from chile peppers along with the full-bodied taste of fried garlic to transport you to a country in Southeast Asia. No worries, the rice vinegar and natural honey make it easier on the stomach.

XINJIANG MINI CUKES

Ingredients:

4-6 mini seedless cucumbers

1/2 teaspoon kosher salt

1 teaspoon red pepper flakes

1 tablespoon fried garlic

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2 tablespoon natural honey

1 tablespoon Golden Mountain sauce

1 tablespoon chili paste

Instructions:

Cut cucumbers in half lengthwise; then slice in half to make four quarters. Place cucumbers in a bowl and sprinkle with kosher salt. Set aside for 30 minutes. Drain excess water from cucumbers. Using a mortar and pestle, pumice red pepper flakes and fried garlic. Add rice vinegar, sesame oil, natural honey, Golden Mountain sauce, and chili paste. Mix well. Serve as a dipping sauce for mini cucumber appetizer OR pour over cucumbers; toss to coat and marinate in refrigerator for one hour or overnight.