Food

Italian Compound Butter

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Italian Compound Butter! Compound butter tickles your taste buds in ways you can’t begin to imagine. Go one step further than ordinary butter by adding an Italian twist to it. The sun-dried tomatoes and yellow mini sweet pepper not only add color, they conjure up serving ideas that will make your head spin. Think pasta or potatoes, crusty artisan bread warm from the oven, seafood and fish, cheesy omelets, grilled veggies, and more. You’re only limited by your imagination. Plan ahead to make a batch to give as a hostess gift for that dinner party you’re attending next week. For everyone it’s a definite win-win. 

ITALIAN COMPOUND BUTTER

Ingredients:

1/2 cup unsalted butter, room temperature 

1 tablespoon sun-dried tomatoes, drained and finely chopped

1 tablespoon yellow mini sweet pepper, finely chopped

1/4 tablespoon garlic, minced 

1/2 teaspoon sea salt

1 tablespoon fresh basil, finely chopped

1/4 teaspoon thyme leaves

Garlic bagel chips, for serving

Instructions:

In a bowl, cream butter with sun-dried tomatoes, yellow mini sweet pepper, minced garlic, and sea salt. Stir. Fold in fresh basil and thyme leaves. Mix until combined. Place a sheet of waxed paper on the counter. Spoon compound butter onto sheet. Roll the waxed paper over the butter to form a log. Roll tight and twist both ends. Refrigerate one hour or until firm. Serve with garlic bagel chips. 

Honeycomb & Cheese

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Honeycomb & Cheese! Raw honeycomb is such an elegant centerpiece for charcuterie boards and grazing stations at your next home entertainment gathering. It’s also a unique conversation-starter. Did you know it can take bees anywhere from one week to several months to build a full honeycomb? It all depends on the availability of natural nectar, the bee population, and how far the bees will fly to collect food. Now you, too, can get “busy as a bee” planning your next get together. 

HONEYCOMB & CHEESE

Ingredients:

8-ounce wedge of parmesan cheese

5.6-ounce block of raw acacia honeycomb 

Sprig of fresh thyme

Instructions:

Arrange a wedge of parmesan cheese on a marble serving plate. Break off a few bite-size pieces in chunks. Place a hunk of raw acacia honeycomb nearby with the hexagonal cells visible for appealing presentation. Garnish with a sprig of fresh thyme. The beeswax and natural honey are lightly sweet with subtle hints of vanilla. The honeycomb wax is completely edible, for those who wonder. Serve with warm bread, fresh fruit, assorted nuts, and cured meats. 

Grill Pan Supreme Pizza

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Grill Pan Supreme Pizza! Who doesn’t like the taste of grilled foods? You know, that tiny bit of charred smokiness that delivers a presentation of black lines on pizza crust, vegetables, and meat. The raised edges keep food from sitting in fats or unnecessary grease, making it somewhat more healthy. The grill pan actually mimics cooking outdoors on a gas grill, without all the hassle, especially if it’s raining or snowing. Clean up is pretty simple, too. It gets my vote all day long. 

GRILL PAN SUPREME PIZZA

Ingredients:

1 prepared pizza crust, room temperature 

1 cup pizza sauce

8 slices pepperoni 

2 slices bacon, cooked and crumbled

2 slices deli ham, chopped

1/4 cup onion, chopped

1/4 cup green pepper, chopped

1/2 cup pizza sauce

1/2 cup fresh mozzarella, sliced

Giardiniera, for topping

Red pepper flakes, for garnish

Parmesan cheese, grated

Instructions:

Preheat the grill pan on medium-high heat for 5 minutes. Using a silicone brush, oil the pan to prevent sticking. Grill one side of the dough until bubbles begin to form on the top. Lift the edge to check for charred grill lines on the dough. Carefully, flip over and arrange toppings. Add pizza sauce and fresh mozzarella. Place the whole grill pan in a preheated 400° oven. Bake 5-7 minutes, or until cheese is melted. Remove and serve with giardiniera, red pepper flakes, and grated parmesan cheese. Enjoy!

Fig Prosciutto Goat Cheese

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Fig Prosciutto Goat Cheese! Now here is an exotic treat you may want to try. Look for figs that have a dark purplish skin, known as the black mission fig. Once you cut into it, a burst of ruby red color will reveal the sweet fleshy center. At first bite, you will notice it tastes similar to fruit jam or concentrated honey. Pairing it with salty meat, like prosciutto, provides a balance that will keep you coming back for more. Don’t forget the cheese. A nice substitute for goat cheese is bleu cheese. Let the adventure begin. 

FIG PROSCIUTTO GOAT CHEESE

Ingredients:

4 figs

4 balls of goat cheese, rolled into 3/4” diameter 

2 slices prosciutto, cut lengthwise in half, each strip rolled up

2 tablespoons maple syrup

1 fresh thyme sprig, leaves only

Instructions:

Preheat the oven to 400°. Lightly spray a baking dish with nonstick oil. Place the four figs, stem side up, in the dish. Remove stems. Using a knife, make a deep cross, without cutting through the bottom. Spread the figs apart. Press a ball of goat cheese in the center of each fig. Top with rolled prosciutto. Drizzle with maple syrup. Sprinkle with fresh thyme. Bake 10 minutes. Serve warm. 

Everyday Lunch Salad

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Everyday Lunch Salad! I could give you a bunch of reasons to incorporate salads into your diet. The short list is…salads are high in fiber, contain nutrients that are beneficial to the immune system, help fight off infections, and promote better heart health. Fruit and vegetables have a way of filling you up, and at the same time, stave off cravings that can lead to unnecessary binging on junk food. By packing a salad lunch be creative with colorful fruits and veggies. Keep the dressing in a separate container to avoid a soggy, wilted mess. I typically add nuts for protein, crunch, and another snack option. Be good to yourself. If you don’t, who will?

EVERYDAY LUNCH SALAD

Ingredients for the Salad:

3 cups mixed spring greens

1 cup mandarin orange, segments

1/2 cups radish slices, packed loosely

1/4 cup sliced almonds

2 slices bacon, cooked and crumbled

Ingredients for the Dressing:

1/3 cup olive oil

1 tablespoon acacia honey

2 teaspoons Dijon mustard 

2 tablespoons apple cider vinegar

1 tablespoon garlic, minced

Sea salt and pepper, to taste

Instructions:

In a large bowl, place mixed spring greens, mandarin orange segments,  radish slices, sliced almonds, and crumbled bacon. Gently toss; set aside. In a smaller bowl, whisk together olive oil, acacia honey, Dijon mustard, apple cider vinegar, minced garlic, sea salt, and pepper. Whisk until smooth. Offer the dressing on the side, or drizzle over salad mixture and toss. Serve immediately. 

Derby Pie

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Derby Pie! Chocolate, nuts, and bourbon…..oh my! Not everyone gets excited about desserts infused with a little bourbon. I find the hints of caramel slightly smoky with the crunch of nuts simply irresistible. For those who aren’t sure, the alcohol in the bourbon bakes off naturally, leaving behind a restaurant-worthy gourmet treat. Serve warm with a scoop of ice cream or a dollop of whipped cream. I’m told in the right circumstance, some cooks even garnish it with a sprig of fresh mint. Go Horse! 

DERBY PIE

Ingredients:

1/2 cup butter

1 cup sugar

3 eggs

3/4 cup white corn syrup

1/4 teaspoon sea salt

2 tablespoons flour

1 teaspoon vanilla extract

1 cup chocolate bits 

1/2 cup walnuts, chopped

2 tablespoons bourbon

10” unbaked pie shell

Instructions:

Preheat oven to 325°. Spray the pie plate with nonstick oil. Form the pie crust into the pie plate. Set aside. Cream butter while gradually adding the sugar. Mix well. Add eggs, white corn syrup, sea salt, flour, and vanilla extract. Stir until combined. Fold in chocolate bits, chopped walnuts, and bourbon. Pour into prepared pie crust. Bake 40-50 minutes, or until set. Garnish with whipped cream, if desired. Serve. 

Crab Shrimp Bisque

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Crab Shrimp Bisque! Seafood fans usually perk up anytime an item such as this one is listed on a restaurant menu. It can fall into the same category as French Onion Soup simply when chosen as a meal, by the bowl. Otherwise, it’s a good idea to offer a smaller serving in a cup, especially when more courses are forthcoming as the star attraction. While traveling years ago, a restaurant owner boasted of his “famous” New England clam chowder. He was sworn to secrecy in revealing its time-honored family tradition of ingredients. When he offered me a taste, I smacked my lips, rolled my eyes and whispered “white wine and butter”. The shock on his face said it all as he turned on his heel and scurried back to the kitchen. Moments later, he returned and ceremoniously presented me with a complimentary decadent dessert. Some secrets are meant to be kept. 

CRAB SHRIMP BISQUE

Ingredients:

10.5-ounce can cream of mushroom soup, undiluted 

10.5-ounce can cream of asparagus soup, undiluted 

1 3/4 cups milk

1 cup light cream

7 1/2-ounce can crab meat, flaked and cartilage removed

6-ounce can tiny shrimp, drained

1/4 cup dry white wine

Pat of butter, per serving

Fresh dill, for garnish

Seasoned oyster crackers*

Instructions:

In a 2-quart pan over medium heat, blend cream of mushroom soup and cream of asparagus soup. Add milk and light cream. Mix well. Heat just to boiling, then lower heat to simmer. Add crabmeat and tiny shrimp. Heat through. Stir in white wine just before serving. Ladle bisque into bowls, float a pat of butter atop. Garnish with fresh dill. Serve with seasoned oyster crackers. 

*Oyster Snack Cracker recipe, post number two. 

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Bourbon Yams

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Bourbon Yams! As if we needed another excuse to eat yams. Their flavor alone is practically permission to devour sweets with that hint of vanilla bean. Amirite? I especially like the buttery crunch of pecans. Next time add some bourbon to the mashed potato combo. I promise you, it will totally elevate the experience. Like I said, Dessert. 

BOURBON YAMS

Ingredients:

2 pounds sweet potatoes

2 tablespoons bourbon

3 tablespoons butter

2 tablespoons brown sugar

1/8 teaspoon sea salt

1/2 cup pecans, chopped

1/4 teaspoon cinnamon 

Instructions: preheat the oven to 400°. Spray a baking dish with nonstick oil; set aside. Roast potatoes about an hour. When cool enough, remove and discard skins. Chop potatoes. Reduce oven temperature to 375°. Mash potatoes together with bourbon, one tablespoon butter and one tablespoon brown sugar. Season with sea salt. Transfer to prepared baking dish. Combine chopped pecans, cinnamon, remaining butter and brown sugar. Sprinkle over potatoes. Bake until bubbly, about 30 minutes. Serve immediately. 

Artichoke Garlic Parm Dip

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Artichoke Garlic Parm Dip! Life Lesson—-Never go to a social event hungry. It’s probably not a good idea to starve yourself all day with words like, “Since I’m eating later, I’ll skip breakfast or lunch.” The best intentions fly out the window when you discover how the hostess has perfected stationed food to look irresistible and amazing. It’s no accident the food and beverage areas become the focal point. That’s kinda the idea. My suggestion? Do as the French do. Graze. Anything more than 3 bites of one item can lead to overindulgence. 

ARTICHOKE GARLIC PARM DIP

Ingredients:

1 cup mayonnaise 

1 cup parmesan cheese, grated

1/4 teaspoon garlic powder

14-ounce can marinated artichoke hearts, drained and chopped

Parsley, for garnish 

Garlic bagel chips

Rosemary olive oil crackers

Instructions:

Preheat oven to 350°. Spray a baking dish with nonstick oil. Set aside. Combine mayonnaise, parmesan cheese, and garlic powder in a bowl. Fold in the chopped artichoke hearts. Mix well. Spread into the prepared baking dish. Bake 20 minutes, or until bubbly and golden brown. Serve warm with garlic bagel chips and rosemary olive oil crackers.