Author: Gail

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Food for Sharing: Fondue Pizza Party! Revitalize the 1970s by throwing a fondue party. Gather up the dipping forks, where everyone chooses their favorite color. Remember, these forks are for spearing and dipping only. Never allow your guests to eat from the sharp pointed ends. Another reason eating from the fondue forks is a no-no is to avoid adding germs to the fondue sauce. So, set the table and let the fun begin!
FONDUE PIZZA PARTY
Ingredients:

1 pound Italian meatballs, pre-cooked and ready-to-serve

8 ounces bite size dry salami or pepperoni slices

1 green pepper, chopped

1 red onion, chopped

1 pound cherry tomatoes 

8 ounces mozzarella sticks, cut into chunks

28-30 ounce jar pizza sauce or spaghetti sauce

Breadsticks 

Bagel chips

Rosemary sprigs 
Instructions:

Heat pizza sauce to boiling, then reduce to simmer, stirring constantly. Keep warm. Transfer to a fondue pot when ready to serve. Set on low heat to maintain a constant temperature. Arrange meatballs, pepperoni slices, green pepper, onion, cherry tomatoes, and cheese chunks on one or two serving platters. Include breadsticks, crostini, or bagel chips as another option. Spear dippers with fondue forks or rosemary sprigs. Dip ingredients into the fondue sauce for pizza party magic. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Food for Sharing: English Pot Roast! Simplify the evening meal. Let the crockpot do the cooking. By adding wine and herbs to the natural meat juices, the slow cooker locks in moisture which tenderizes the roast. Throw everything together, cover, and do something else. Without realizing it, you may find yourself imagining all sorts of ways to serve up the tantalizing leftovers. Utilize the pan drippings for a made-from-scratch gravy or savory soup stock. No matter how you serve it up, the results are Win, Win!
ENGLISH POT ROAST
Ingredients:

2 1/2 pound boneless English beef roast

1 cup dry red wine

10 ounce can beef consommé, undiluted 

1/4 cup balsamic vinegar

1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoned salt 

1/2 teaspoon black pepper

1 tablespoon Herbs de Provence 
Instructions:

Place the beef roast in the bottom of a slow cooker. Mix red wine, beef consommé, and balsamic vinegar to blend. Pour over the English roast. Sprinkle seasonings evenly over roast. Cover and turn on low heat setting. Cook 8 hours until fork tender. Serve with potatoes and vegetables for a well-balanced meal. 

Wine and Sweet Words 

“Going to a restaurant is 

one of my keenest pleasures. 

Meeting someplace with old 

and new friends, ordering wine, 

eating food, surrounded by strangers, 

I think is the core of what 

it means to live a civilized life.” 

~ Adam Gopnik 

Ghost Bride is Urban Legend 

The Urban Legend of Ghost Bride Is Shockingly Real. The infamous bridal ghost of Fairmont Banff Springs continues to aimlessly roam the hallways of the century-old prestigious hotel. And who can blame her? Years ago, on the most important day of her life, while descending a spiral staircase, the hem of her gown caught fire from lighted candles causing her to fatally tumble down the marble steps. From the ballroom above, imagine the terrifying gasps as her body lay crumpled like a rag doll at the foot of the stairs. To this day, hotel guests claim the presence of a young woman,dressed all in white, visibly wanders around the staircase or can be spotted waltzing in the ballroom above. Beware the icy breeze. It’s enough to raise the hair on your arm. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? Food for Sharing: Deveined Shrimp Queso! As the nights turn cool, cozy up around the fire with warm appetizers that are sure to please. Save prep time by beginning with precooked shrimp. It takes all the worry out of wondering if the shrimp is cooked through. I find the convenience of having frozen shrimp on hand an advantage. You will, too. 
DEVEINED SHRIMP QUESO
Ingredients:

2 tablespoons lemon olive oil

1 pound jumbo shrimp, cooked, peeled, and deveined 

1/8 teaspoon seasoned salt

1/2 teaspoon seafood seasoning 

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes 

1/4 cup tequila 

1/4 cup margarita mix, liquid

1/2 teaspoon cornstarch 

1 tablespoon water

3/4 cup Monterey Jack cheese, shredded

1/4 cup Romano cheese, shaved

Fresh dill

Tortilla chips

Crostini 
Instructions:

Preheat oven to 350°. In a large skillet over medium heat, add olive oil, shrimp, seasoned salt, seafood seasoning, garlic powder, and red pepper flakes. Cook 5 minutes; turn and cook 2 minutes longer. Reduce heat to simmer. Cover shrimp with tequila and liquid margarita mixture. Add butter. Cook 5 minutes. Transfer shrimp to an ovenproof casserole dish. Arrange in single layer. Mix the cornstarch and water until smooth. Bring pan drippings to a boil. Gradually add cornstarch mixture. Stir constantly as sauce thickens. If necessary, add more water. Pour sauce over shrimp. Cover with Monterey Jack cheese, spreading evenly. Top with shaved Romano cheese. Bake for 20 minutes or until cheese is golden and bubbly. Garnish with fresh dill. Serve warm with tortilla chips or crostini. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Food for Sharing: Chef’s Plate! Pull together a party-friendly charcuterie platter where finger foods rule. Make it as elaborate as you choose, depending on the size of the guest list. Obviously for an intimate dinner for two, something like this is a perfect balance of contrasting flavors. Keep the bread crunchy and the jam or jelly sweet. It offsets the fatty, salty meat by cutting through the richness of the buttery cheese. The tartness of gherkins is a classic choice for nibbling in between. Be creative. Anything goes. 
CHEF’S PLATE
Ingredients:

Jalapeño Pepper Jelly

Cornichons Gherkins 

Red Onion 

Baguette Toast

Mixed Nuts

Summer Sausage Sticks

Aged Bleu Cheese

Bite-size Dry Salami
Instructions:

Fill small condiment bowls with pepper jelly, baby gherkins, and assorted mixed nuts. Slice baguette. Rub with olive oil and bake in a 350° oven for 10 minutes. Turn over and bake 5 minutes longer. Place on a chef’s board or in a bread basket. Arrange cured hard sausages around the wedge of Bleu cheese. Slices red onion and “fan” near the bread. Once the food is arranged, open a bottle of wine, and enjoy the experience of grazing.