Food

Lansdowne Street in Bonita Springs, Florida

Dining Outside the Home: Lansdowne Street in Bonita Springs, Florida! Whoever says Time Travel isn’t possible never set foot inside this New England-style pub featuring show stopping sports, gastronomic grub, and bottomless brews. Sure you can still pop in for a cozy table near the fireplace or an open table on the outdoor patio, even if you aren’t a Red Sox fan. It’s all about gathering together for a great meal of Tidbits, Soup, Wicked Huge Salads, Signature Sammies, or whatever the master chef chooses to feature that day. Look around. The memorabilia is as interesting as the patrons. Everyone is talking, laughing, or cheering from one end to the other. Next time you’re up for a lively experience, think Lansdowne Street where everyone seems to be a winner.

Zappy Mango Salsa Scoops

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Zappy Mango Scoops! Have you discovered how sweet and juicy the mango is? Like any other fruit, use your sense of smell to tell if it’s ripe. Sniff around the stem for a fragrant aroma. Because it has a natural sugar content, the mango will ferment on your kitchen counter for a couple days. It will be slightly soft to the touch, the same way an avocado feels when it’s time. Although the skin is edible, I prefer to peel it away. Just a note: the center stone is quite large and almost furry. Simply slice fruit chunks into a bowl and cut them into cubes. Mangoes go well with citrus fruits such as lemons and limes, spicy vegetables like jalapeños and peppers, and also protein-rich legumes like black beans. Now it’s time to put my money where my mouth is. Mmmm.

ZAPPY MANGO SCOOPS

Ingredients:

3 ripe mangoes, peeled and cubed

15.25-ounce can black beans, drained and rinsed

1/2 red onion, diced

1/4 cup pickled jalapeños, chopped

1/4 cup jalapeño liquid from jar

2 tablespoons lime juice

1 teaspoon sea salt

1/4 teaspoon garlic powder

1/2 cup cilantro, finely chopped

Scoop-style corn chips

Instructions:

In a large bowl, toss cubed mangoes and black beans with diced red onions. Fold in chopped jalapeños. Add jalapeño liquid, lime juice, sea salt, garlic powder, and chopped cilantro. Gently stir to combine. Serve with scoop-style corn chips.

Steamers in Naples, Florida

Dining Outside the Home: Steamers in Naples, Florida! For New England-style seafood in an unpretentious setting, it always helps to get a tip about where the locals go for incredible clam chowder with a side of fried clam strips and hush puppies. The menu offers way more than steamed scallops, sautéed shrimp, fried clams, blackened fish, and lobster tails. Unfortunately, I can’t get past the taste of my favorite combination enough to find out how delicious everything else is. What I can confirm, is that people stand in line or meander around the busy strip mall to wait for a table inside or out. It feels like family the way the staff interacts with customers. When you get the craving, remember Steamers for outstanding seafood at a pretty decent price.

Yesterday’s Cucumber Soup

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Yesterday’s Cucumber Soup. Here we go again with another cold soup option. It may sound like an oxymoron, but actually if I called it a Cucumber Smoothie, would you drink it? Perhaps. Tell me this, how many times have you been served ice water with a cucumber slice in it? Or grabbed a hydrating plant-based juice beverage at the corner convenience store? Get the picture. It’s all about the perspective. If you find it challenging to eat cold soup, or just plain WRONG…by all means, pour it into a glass and slurp away. To quote William Shakespeare, “A rose by any other name would smell as sweet.” Carry on.

YESTERDAY’S CUCUMBER SOUP

Ingredients:

4 mini seedless cucumbers, peeled and chopped

1 gala apple, peeled, cored, and chopped

1 green onion, chopped

2-3 basil leaves

1/4 cup almond milk, unsweetened

1/4 cup Greek yogurt

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1 tablespoon lime juice

Diced apple, tomato bits, chive snips, and basil leaf for garnish

Instructions:

Reserving garnish to taste, place all remaining I ngredients in a blender. Alternate between Pulse and Liquify settings to purée until smooth. Transfer cucumber mixture into a covered container. Refrigerate 1-2 hours or overnight until chilled. Divide into shallow bowls. Serve garnished with apple chunks, diced tomatoes, chopped chives, and basil.

Xenial Chunky Monkey Banana Muffins

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Xenial Chunky Monkey Banana Muffins! Nix the flour for old-fashioned oats for a healthier version of an old classic. Did you know oats can lower cholesterol and improve blood sugar control? It’s a fact we’re all getting older and from time to time need to make minor adjustments in our food consumption. I’m all for small plates. Portion sizes have become insane! When did it happen? As a collector of vintage dishes, modern day dinner plates are now the size of grandma’s meat platter. Did you know “in Europe, the average plate measures 9 inches while some American restaurants use plates that are around 13 inches in diameter. Research has shown that by switching to a 10-inch plate from a 12-inch plate you eat 22% less.”* Snack healthier.

XENIAL CHUNKY MONKEY BANANA MUFFINS

Ingredients:

1/2 cup shredded coconut

3 ripe bananas, mashed

3 cup old-fashioned oats

1 teaspoon cinnamon

1 1/2 cups milk

2 eggs, whisked

3 tablespoons brown sugar

2 tablespoons vegetable oil

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 cup walnuts, chopped

1/2 cup mini chocolate chips

Instructions:

Preheat oven to 350°. Spray a muffin tin with nonstick oil. Spread shredded coconut in a single layer on a baking sheet. Bake 2-3 minutes, until lightly golden and fragrant. Remove from heat and set aside. In a large mixing bowl, combine bananas, old-fashioned oats, cinnamon, milk, eggs, brown sugar, vegetable oil, baking powder, vanilla extract, and sea salt. Mix well. Fold in chopped walnuts, chocolate chips, and toasted coconut. Scoop mixture into 12 muffin cups, filling to the top. Bake 30-35 minutes, until tops are golden and a toothpick inserted in the middle comes out clean. Cool 5 minutes; remove from muffin tin. Serve warm.

*How Big Are Your Dinner Plates And Why It Matters, by Penny Klatell, PhD, RN, May 2012. Eatouteatwell.com

The Dock at Crayton Cove in Naples, Florida

Dining Outside the Home: The Dock at Crayton Cove in Naples, Florida! Open waterfront dining has been drawing people like a moth to flame since 1976. Could it be the tropical paradise setting? Or the splash of a wave against the floating dock stretching out into Naples Bay? What about the low hum of the motor on a distant yacht? It’s not hard to imagine when you are seated at the open-air restaurant sipping on a refreshing cocktail basking in the afternoon breeze. Order a Crayton Cove Cobb Salad. Enjoy it as served or add lump lobster meat for a taste extravaganza. Afterwards take a nice long walk around this “Back Bay” area. It’s seeped in history for the early pioneers as well as the fishing community.

Wild, Wild Ramps

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Wild, Wild Ramps! “We have become foragers!”, my daughter-in-law proudly proclaimed as they walked through the front door. My son extended his hands with a large bouquet of wild ramps, as though they were a dozen long stem roses. “You can eat the tender bulbs as well as the leafy greens!”, they said in unison. Imagine my surprise. Little did I know that every Spring, foodies as well as seasoned chefs embark on a quest to unearth this subterranean gem known as Wild Ramps. What I learned that day is that ramps are simply wild leeks. Their flavor mimics garlic and onion. The fleshy leaves are a savory delight when sautéed in olive oil and butter. I promptly washed and trimmed the precious globular buds before serving them with breakfast. How unexpectedly delicious! It was only later, while traveling, I discovered their value at a farm-to-table restaurant when the waiter boastfully announced Wild Ramps on the menu. My smile said it all.

WILD, WILD RAMPS

1 large bunch wild ramps, skins discarded, washed, and chopped

2 tablespoons butter

1 tablespoon olive oil

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

Instructions:

Using an iron skillet, warm butter and olive oil over medium heat. Swirl 3-4 minutes until slightly browned and nutty. Do not burn. Add the wild ramps. Sauté until pieces are slightly charred and leaves are crispy, turning occasionally. Sprinkle with seasoned salt and black pepper. Serve warm.

Bistro 821 in Naples, Florida

Dining Outside the Home: Bistro 821 in Naples, Florida! Located in the heart of historic Olde Naples along Fifth Avenue, not far from the beaches of the Gulf Coast, Bistro 821 awaits you. Whether you choose a charming indoor table for two or alfresco dining along the thoroughfare, excitement grows among the pulse of activity. Look around; notice the ambiance of European architecture. Peruse the world-class menu as you sip on a crafted cocktail of choice. There’s a lot to be said for enjoying the mood, quality, and atmosphere. These are the times we remember as special. Small plates make great beginnings for a taste of seafood. Graze through a salad as the conversation flows before deciding on a main course entree. Experienced servers are happy to answer any questions you may have. Before the evening comes to a close, save room for dessert, a specialty coffee, or the perfect nightcap.

Vichyssoise Cold Creamier Soup

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Vichyssoise Cold Creamier Soup! Just hearing the word “soup” during the summer months can make someone rolls their eyes enough to make people pay no attention to what is being said. But hear me out. Let me remind you that the silky consistency of melted ice cream actually brings out the flavor more than its frozen counterpart. Right? Well, “vichyssoise” is a French word for velvety smooth potato and leek soup, usually served chilled. When eaten slightly cold, the sheer creaminess is truly divine. Leeks are mild fancy onions, so if you prefer to use yellow sweet onions, permission granted. Personally, for this recipe, I went all out and used both. I also chose Yukon potatoes for their sweet flavor and moist flesh making them fluffy in texture. Make sense? Obviously you can make modifications to suit your palate. Be creative and send me your thoughts.

VICHYSSOISE COLD CREAMIER SOUP

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 sweet onion, chopped

3 leeks, thoroughly rinsed and sliced; green and white parts only

2 Yukon potatoes, peeled and diced

1 teaspoon sea salt

1/8 teaspoon black pepper

14 ounces chicken broth

1/2 cup light cream

Fresh chives, for garnish

Instructions:

In a large heavy-bottomed saucepan, warm olive oil and butter over medium heat. Sauté the yellow onion for 2 minutes until translucent. Add the leeks and sauté 5 minutes longer until soft. Add the diced potatoes and sauté for 2-3 minutes longer. Season with sea salt and black pepper. Add chicken broth and bring to a boil. Reduce heat to Simmer for 30 minutes until potatoes are tender. Carefully transfer small batches of soup to a blender. Purée until smooth. Repeat process until no lumps remain. Pour the smooth texture back into the saucepan. Heat to medium. Add light cream and stir. Soup will thicken within 5 minutes. Remove from heat. Cool to room temperature and then chill for one hour before serving. Pour into bowls and garnish with chopped chives. Serve.