Author: Gail

Simple Sensations 

Welcome! Life is a continuous celebration from one meal to the next. It can be carefree and easy-going some days while unsettled and harried on others. With the abundance of fresh fruits and garden vegetables, every meal can be a gourmet delight. It’s all about the flavor. Simple everyday food can be the winning combination that looks amazing on the plate. By choosing your family’s favorite foods, it automatically turns mealtime into an all-star event. And speaking of stars…Some of my recent posts have been favored by the “Food Network” on Twitter (Snapshotsincursive@DornaGail) as well as Ina Garten, The Barefoot Contessa, on Instagram @gail_dorna. This remarkable journey of the palate allows time 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. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. I love to cook, and my husband loves that I do it often. Most recipes serve 2-4 people, but can be easily modified. Leftovers are golden morsels to be eaten later or shared with others. Seeing a smile of gratitude keeps me going. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: SIMPLE SENSATIONS!”

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Zucchini Cornbread! Jazz up the breadbasket with homemade cornbread that has been enhanced with garden-fresh chopped zucchini and jalapeño peppers. Mix it together in a blend of cornmeal and cheddar cheese before popping it in the oven. Thirty minutes later the aromas rev up your appetite. Can you say “Yum”? Zucchini Cornbread goes especially well with grilled barbecue meats and seafood. Now this is how we kick off the summertime months. 
ZUCCHINI CORNBREAD 
Ingredients:

1 zucchini, chopped

1 1/2 cups yellow cornmeal 

1 1/2 cups flour

1 tablespoon baking powder 

1/4 teaspoon salt

1/4 cup sugar

2 eggs, beaten

1/2 cup vegetable oil

1 1/4 cup skim milk

2-3 jalapeño peppers, seeded and chopped

1 teaspoon red pepper flakes

1 cup cheddar cheese, shredded

For garnish, reserve a few zucchini slices, jalapeño pepper slices, and shredded cheese for topping
Instructions:

Preheat oven to 400°. Spray a nonstick ovenproof dish or iron skillet with nonstick oil. Mix together cornmeal, flour, baking powder, salt, and sugar. Set aside. Blend beaten eggs, vegetable oil, and skim milk. Add liquid ingredients to dry ingredients. Sir just until blended. Fold in chopped zucchini, chopped jalapeño peppers, red pepper flakes, and cheddar cheese. Pour into prepared iron skillet. If you prefer a garnish, place a couple zucchini slices and jalapeño pepper slices on top. Sprinkle with cheddar cheese. Bake 30-35 minutes until center is set and edges are crusty. 

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Yolk-Drenched Asparagus Spears! Sometimes I am taken by surprise at the elegance of simplicity. Remember the slang term for K-I-S-S? Keep It Simple, Stupid! Well, that goes for preparing and photographing food as well. By eliminating fancy techniques and complex recipes, it allows anyone to feel like a master chef. I know I did. Words of Advice: Do your prep work so everything comes together like clockwork in mere minutes. The proof came when my husband clapped his hands and asked me to make it again…soon.  
YOLK-DRENCHED ASPARAGUS SPEARS
Ingredients:

1 pound fresh asparagus, trimmed

1/4 pound bacon, crispy but pliable

1/4 cup Parmesan cheese, shredded

4 eggs

Sea salt, to taste

1/4 teaspoon dried parsley, for garnish 

Toast, for serving
Instructions:

Cook the bacon until crispy but still bendable. Drain on paper towels. Set aside. Steam the asparagus until crisp-tender, 3 minutes. Transfer to a plate. Divide into servings. Wrap one piece of bacon around each asparagus bunch. Sprinkle with shredded parmesan cheese. In a saucepan, fill water enough to cover eggs, by sight. Bring to a boil. Remove from heat so the water is smooth. Gently crack eggs into the water, so as not to break the yolks. Leave plenty of space between eggs. Cover with a lid. Poach until the whites are set, but the yolks are runny, 2-3 minutes. Using a slotted spoon, carefully remove each egg and set it on the asparagus bundle. Season with sea salt. Garnish with parsley. Serve with buttered toast. 

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Sunshine Eats: X-tra Virgin Olive Oil Dipping Sauce! It’s no secret I’m a bread-lover. Just like chocolate, wine, and cheese….the key is moderation. I look to the French culture for validation. Their motto seems to be “use quality ingredients and fresh foods” for the best flavor. And I believe it. During my visit to Paris and the south of France, I noticed open markets everywhere and held often. Preservatives are pretty much absent. Nutrition rules. Grow an herb garden. Crush dried herbs to release flavor. That being said, go ahead and reach for the bread basket, just don’t eat the whole thing!
X-TRA VIRGIN OLIVE OIL DIPPING SAUCE
1/2 cup extra virgin olive oil

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper 

1/4 teaspoon parsley

1/4 teaspoon oregano 

1/4 teaspoon marjoram 

1/4 teaspoon basil 

1/2 teaspoon kosher salt

1 tablespoon parmesan cheese, grated

1 tablespoon red wine or balsamic vinegar 

Bakery baguette, sliced
Instructions:

Pour olive oil into a measuring cup. Add garlic powder, black pepper, parsley, oregano, marjoram, basil, and kosher salt. Whisk to blend flavors. Add parmesan cheese. Stir. Marinate at room temperature for one hour to enhance flavors. Stir and pour onto a plate or shallow bowl. “Dot” oil with balsamic vinegar. Serve with baguette bread. 

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Whoopie Pies! Dip into your past for a childhood favorite that has been around since your parents and grandparents were kids. Some say it’s a cookie, others refer to it as a cake, but the name that seemed to stick more than any other is “Whoopie Pie”. No worries, one bite and it simply won’t matter. You’re hooked. Picture this: Sweet, creamy marshmallow fluff sandwiched between two chewy dark chocolate mounds. I know, right?!
WHOOPIE PIES
Ingredients:

8 tablespoons butter, softened 

2 tablespoons vegetable oil

1 tablespoon molasses 

1 cup sugar

1 egg

1 teaspoon vanilla extract 

1 cup flour

1/2 teaspoon baking soda

1/8 teaspoon sea salt

6 tablespoons unsweetened cocoa powder 

7-ounce jar marshmallow creme 
Instructions:

Preheat oven to 350°. In a large bowl, cream together butter, vegetable oil, molasses, and sugar until smooth. Beat in egg. Add vanilla extract. Combine flour, baking soda, sea salt, and cocoa powder. Gradually add to creamed mixture. Stir until blended. Drop by spoonfuls onto ungreased cookie sheets. (I baked 6 cookies per sheet to allow room for them to form a perfect circle.) Bake 8-10 minutes. Watch carefully. Cool for 2 minutes before transferring to a wire rack to cool completely. To fill, spread a generous dollop on the bottom half of the cookies. Top with remaining cookies. Wrap and chill 2 hours before serving. 

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Vegan Charcuterie Board! Here’s your solution to what to serve with grilled meats this summer. Choose popular garden veggies, distinct to the season. Arrange them on a charcuterie board with nuts and flavorful dips. Peruse the local farmers’ market or produce section of your nearest grocers. With a little effort, the Vegan Charcuterie Board can be the star attraction for holidays and picnic outings. Check it out!
VEGAN CHARCUTERIE BOARD
Ingredients:

Carrot sticks 

Asparagus spears

Celery sticks

Cherry tomatoes 

Mini cucumbers, sliced

Radishes, quartered

Yellow sweet peppers, sliced Green olives, stuffed

Kalamata olives, pitted

Pistachios in shell

Assorted crackers
Ingredients for Hummus:

15-ounce can chickpeas, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon cumin powder 

1/2 teaspoon sea salt

1 teaspoon lemon olive oil

1 tablespoon capers
Using a food processor, pulse chickpeas until smooth. Add tahini paste, olive oil, lemon juice, garlic powder, cumin powder, and sea salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with capers. 
Ingredients for Dill Dip:

4 ounces Neufchâtel cheese, softened

1 tablespoon prepared horseradish 

1 tablespoon dill weed

1 teaspoon capers

1 tablespoon chives, chopped
Combine Neufchâtel cheese and prepared horseradish. Stir until smooth. Fold in dill weed, capers, and chives. Refrigerate one hour before serving.