Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Turnips and Roasted Sweet Potatoes! Here’s a little twist on adding turnips to your menu. When seasoned and mixed with other root vegetables, like sweet potatoes, the somewhat bland flavor of the turnip becomes robust and savory. You’ll find yourself serving them more often. 

TURNIPS & ROASTED SWEET POTATOES 
Ingredients:
3 medium sweet potatoes, peeled and cut into wedges 
4 medium turnips, peeled and cut into chunks
1/4 cup extra virgin olive oil
1/2 teaspoon seasoned salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until vegetables are evenly coated. Marinate in the refrigerator for one hour. Spray a baking sheet with non-stick spray. Spread vegetables into single layer. Avoid contact. Bake about 40 minutes or until tender and slightly browned. 
Serving suggestion:  For a creamy dip, mix Greek yogurt with fresh onion chives.  It will seem like a mild onion dip, but with a much lighter flavor. 

The Allure of Poppies

“And now, my beauties, something with poison in it, I think. With poison in it, but attractive to the eye, and soothing to the smell. Poppies…Poppies. Poppies will put them to sleep. Sleeeep. Now they’ll sleeeep!”

– Wicked Witch of the West, Wizard of Oz. 

Stubby, the Cat

LOST in TRANSLATION 


“I call him Stubby, The Cat. 
He thinks I said, “Studly, let’s chat.”
In the air goes his nose
With a debonair pose
And a “Meow” (or two) following that.”

~ Gail Dorna

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Smoked Salmon Dill Spread with Crudités!  For those who appreciate a healthy choice while socializing, this one is for the books!  Add an assortment of baked bagel chips for a salty crunch finish. 

SMOKED SALMON DILL SPREAD
Ingredients:
8 ounces of Neufchâtel cheese 
2 tablespoons prepared horseradish 
2 tablespoons fresh Dill, chopped 
Dash of White Pepper 
1/4 pound Smoked Salmon, chopped
Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Lilacs Outside My Window 

When Lilacs Last in the Dooryard Bloom’d
by Walt Whitman

“When lilacs last in the dooryard bloom’d, 
And the great star early droop’d in the western sky in the night, 
I mourn’d, and yet shall mourn with ever-returning spring. 

Ever-returning spring, trinity sure to me you bring,
Lilac blooming perennial and drooping star in the west,
And thought of him I love.”

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Ranch Pretzel Twists! You’re thinking snack-city. I know, right? Except this version of baked pretzels is made with one of the healthiest foods around: Chia Seeds! They’re a good source of vitamins and minerals in a balanced diet. With every bite you’ll practically be doing the “Happy Dance”.

RANCH PRETZEL TWISTS
Ingredients:
15-ounce bag of pretzel twists 
1 cup pure vegetable oil
1/8 teaspoon garlic powder
1/4 teaspoon cayenne pepper 
1/4 teaspoon seasoned salt
1/4 teaspoon Worcestershire sauce 
1 packet Ranch seasoning mix
1 tablespoon chia seeds
Directions:
Preheat the oven to 275°. Empty pretzel twists into a gallon storage zipper bag. Mix thoroughly all the remaining ingredients except chia seeds. Pour over pretzels and close the bag. Toss the bag to evenly coat all pieces until the oil is absorbed. Empty contents onto a baking sheet coated with non-stick spray. Try to form a single layer. Lastly, sprinkle the chia seeds over the pretzels. Bake 10 minutes. Then turn pretzels over and bake an additional 5 minutes. Remove from oven and let cool before storing in sealed container. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Quiche Lorraine!  Pie for Breakfast? Or Brunch or a light Dinner?  Without a doubt!  This flaky pastry tart filled with a rich, creamy filling is a classic French staple that boasts tradition in every bite. 

QUICHE LORRAINE
Pastry:
1 1/3 cup flour
Pinch of salt
3 ounces Neufchâtel cheese
1/2 cup butter
Sift together flour and salt. Add softened butter and Neufchâtel cheese. Mixture becomes crumbly but eventually forms a single large ball. Set aside for 30 minutes to an hour. Roll out and line a deep 9-10″ pie dish. 
Filling:
8 thin slices cooked ham or crisp smoked bacon
8 ounces Gruyère cheese*
2 cups sour cream
3 eggs and 1 yolk
1/2 teaspoon salt
1 tablespoon melted butter
Cover pastry alternating ham and cheese. Combine remaining ingredients. Pour over ham and cheese. Sprinkle with nutmeg. Bake at 375° 50-60 minutes until set. 
*May substitute Gruyère cheese for thinly sliced Swiss cheese. 

Elvis is Alive and Well

“We’re going through the gates!”  People flock to Graceland year-round in Memphis, Tennessee. Some men appear wearing blue suede shoes while others comb their slick black hair into the legendary upswept pompadour.  An Elvis-wanna-be directs his attention to a crowd exiting a tour bus, smiling that sexy half smirk that causes women to swoon.  His sultry wink is cast from hooded baby blues, and you find yourself wondering, “Is The King of Rock and Roll still alive?”.  Inside the modest home, framed gold records and platinum albums hang in hallways proving this was a man who sold more than any other artist in history.  If you look closely, a vulnerable side is visible in the life of this immortal rock star.  Just when you begin to wonder if it is all an illusion, another slender, handsome stranger approaches wearing a blue silk scarf draped around his neck.  The mob goes crazy snapping photos with their cell phones.  He stops for moment when a young blonde beauty calls out the cherished name of “Elvis”.   He strums his guitar and swivels his hips to a rhythm and blues tune hypnotically causing her to feel giddy and lightheaded before turning on his heels to disappear.  “Thank you, thank you very much.”  

Every August thousands of fans descend to this remote area of Memphis and stand in line for hours waiting to pay tribute to the ghost who wanders around Graceland.  Passing the gravesite in a candlelight vigil the sound of a pin drop can be heard. Glancing about, some devoted fans are sniffling shamelessly while others openly dab a tear.  It seems no matter the age, everyone is touched with a special memory of the King.  At the end of the day, Elvis has left the building. The experience is timeless. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen?  Panchovillas!  Olé!  Who Doesn’t Love Mexican Food?  I’ve collected the best recipes from my friends’ kitchens where family secrets are passed down from generation to generation; where added spices become second nature.  And measurements are made by instinct and taste preference.  Proving that point, here’s a tasty meal thrown together from leftover pork roast.
PANCHOVILLAS
Ingredients:
1 pound pork roast, shredded
1 medium yellow onion, chopped
1 teaspoon chili powder 
1 teaspoon cumin powder
1 teaspoon red pepper flakes 
1 garlic clove
1/4 cup chopped jalapeños 
1/4 cup diced tomatoes 
2 cups tomato sauce 
2 cups refried beans
2 tablespoons butter, melted 
6-8 flour tortillas 
2 cups cheddar cheese 
Directions:
Simmer first ten ingredients, smashing a portion of the beans to keep the consistency thick.  Add more tomato sauce if necessary.  Brush the tortillas lightly with melted butter. Fill with pork and bean mixture. At this point I fold them into a burrito-style portion, seam side down.   Place in a 9×13 casserole dish. Cover tortillas with extra topping and cheddar cheese. Bake at 350° until the cheese is melted, usually about 30 minutes.  Top with sour cream and black olives to garnish.  Serve with mixed greens salad, guacamole, and crispy chips.  Add salsa for more spice.  And don’t forget the Classic Margarita!