Author: Gail

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Jam Session! This recipe guarantees to be music to your ears. For once, you can make a single jar of your favorite fruit jam without spending an entire day in the kitchen. Simply put: This recipe is an answer to a time-saving prayer. Adapt to whatever is in season. If your craving today is raspberry, or strawberry, or apricot, or peach, have a jam session in minutes. 
JAM SESSION 
Ingredients:

2 1/2 cups fresh peaches; peeled, diced, and stone removed 

1/2 cup sugar 

1 tablespoon white wine*

3 discs of spiced ginger, slivered 

2 cinnamon sticks 

1 lemon

Pinch of sea salt

*May be substituted for water. 
Instructions:

Pulse half the peaches in a food processor to make the fruit chunky. Transfer to a 2-3 quart saucepan. Add remaining diced peaches, sugar, wine, ginger, and juice of half the lemon. Slice a section of the lemon with rind on, remove seeds, and drop it into the pan. You will fish it back out later. (The lemon is a natural thickening agent.) Add two cinnamon sticks. Mix well. Cook the peaches over medium-high heat at a boil. It should begin to thicken. Reduce the heat to low and continue cooking until mixture becomes jam, about 30 minutes. Remove from heat and let it sit for 10 minutes. Before transferring to a jar, remove the cinnamon sticks and lemon wedge. Store in the refrigerator. 

It’s Those Unexpected Pleasures…..

Life is filled with unexpected blessings. My husband and I took a leisurely day trip wandering country roads in search of sweet bakery treats freshly served al fresco. We picnicked on apple fritters, cinnamon rolls, and creme-filled puffs of dough washed down with a thirst-quenching icy apple cider slushy. Moments later, the owner of the orchard invited us to take a sneak peak at the outdoor preparations for a wedding happening around the pond later that afternoon. We were swept away on his four-wheel golf cart to capture romance in progress. Blessings!

Footsteps of the Mind

“As a single footstep will not make a path on the earth, 

so a single thought will not make a pathway in the mind.

To make a deep physical path, we walk again and again. 

To make a deep mental path, we must think over and over

the kind of thoughts we wish to dominate our lives.”

~ Henry David Thoreau

Dining Outside the Home: Calico Café

Down a quaint Main Street where railroad tracks criss-cross with brick-trimmed sidewalks sits the charming Calico Café nestled in the idyllic village of Coldwater. Dessert was a double-layered chocolate cake with ganache frosting……a lá mode! It was well worth the drive. 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Indian Couscous with Saffron! This side dish is wonderful to have with poultry instead of potatoes or stuffing. I like its versatility because it doesn’t weigh me down, but offers appealing flavor. You can add or subtract herbs and vegetables to your heart’s delight, choosing what you have on hand. I tend to serve it warm rather than cold. Others make a meal out it. Either way, it’s very economical as well as exotic. 
INDIAN COUSCOUS WITH SAFFRON 
Ingredients:

1 cup couscous  

2 cups chicken broth

2 tablespoons olive oil

1 teaspoon parsley flakes

1/8 teaspoon turmeric 

1/8 teaspoon paprika 

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1 stalk celery, diced

1 carrot, diced

1 tablespoon chives, snipped

1/4 cup pine nuts

2 tablespoons hot water

4 threads saffron
Instructions:

Dissolve saffron in hot water. Set aside. In a 2-quart pan, combine chicken broth, olive oil, parsley, turmeric, paprika, onion powder, garlic powder, celery, and carrots. Add saffron mixture. Bring to boil. Remove from heat. Stir in couscous. Cover and let stand until liquid is absorbed, about 10 minutes. Couscous will be tender. Fluff with fork. Add the snipped chives and pine nuts. Season to taste with sea salt and cracked black pepper. Serve warm. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Holy Capers-Salmon Avocado Toast! Whenever I have leftover grilled salmon, this is my favorite indulgence. The first time I made it, my husband and I literally stood at the kitchen counter nibbling on it until it was completely gone. Each morsel had us licking out fingers and begging for more. The combination of lemon thyme and salty capers balance the slightly smoky texture of the salmon. It’s followed by a crunch of sesame seed artisan toast with a creamy avocado finish. If you take the time to sit down and enjoy this delightful open-face sandwich, think about pairing it with a light and fruity rosé wine. It’ll tickle your palate and have you giggling all afternoon or evening long. 
HOLY CAPERS-SALMON AVOCADO TOAST
Ingredients:

6 ounces of grilled salmon fillet, flaked 

Sprigs of fresh lemon thyme

2 teaspoons imported capers, non-pareil 

2 slices of sesame artisan bread, toasted

1 small avocado, mashed

1 small tomatillo, diced

Pinch of garlic powder 

1 teaspoon lemon juice
Instructions:

Make sure the grilled salmon fillet is flaked. Set aside. Combine the mashed avocado, diced tomatillos, garlic powder, and lemon juice in a bowl. Blend well. To assemble the open-face sandwich, place the toasted artisan sesame slice on a luncheon plate. Next spoon avocado mixture over top. Layer flaked salmon over all. Sprinkle with capers and garnish with lemon thyme. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho! Yee-haw! Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right! Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year. 
GIDDYUP GAZPACHO 
Ingredients:

4 large ripe tomatoes, chopped 

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium
Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving.