Food

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen?  Eggplant Parmesan!  This incredible dish is the perfect substitute for lasagna.  It is hearty and filling without all the pasta.  If you’ve never cooked with eggplant before, pay attention to a little hint. This healthy vegetable can absorb moisture and oil like a sponge, so it requires advance preparation before baking. Slice the raw eggplant (skin on), place on several layers of paper towels, and salt it. The salt will draw moisture out. This takes about 2 hours. First problem solved. The second, instead of frying it in oil, bake the slices in a single layer before assembling into a casserole. 

Ingredients:
1 Eggplant
1/2 teaspoon kosher salt
Extra Virgin Olive Oil
1 pound Fresh Mozzarella 
1/4 cup shaved Parmesan Cheese
Breading:
3/4 cup Italian seasoned breadcrumbs
1 teaspoon Herbs de Provence
1/4 cup grated Parmesan cheese
1/3 cup flour
2 eggs, beaten
1 tablespoon milk
Sauce:
1 tablespoon Olive Oil
1 garlic clove, minced
1 28 oz. whole peeled tomatoes, diced and reserve juices
1 teaspoon sugar (optional)
1/2 teaspoon oregano 
1/2 teaspoon marjoram 
1/4 cup fresh basil
Instructions:
While eggplant is “resting”, make the sauce. Heat 1 tbsp. olive oil on medium heat. Add the minced garlic and gently cook for 1 minute until fragrant. Add the tomatoes and their juices, sugar, marjoram, and oregano. Increase heat to simmer for 15 minutes, uncovered. Add the minced basil and remove from heat. 
Combine the breading dry ingredients. Set aside. In a shallow bowl, mix the beaten eggs and milk.  Preheat the oven to 400°. Spray the bottom of a rimmed baking sheet pan with non-stick oil. Pat dry each eggplant slice. Dip in egg mixture, then dredge in breadcrumb mixture. Place on prepared sheet pan, single layer. Drizzle a little olive oil over the top of each eggplant round. Place the breaded eggplant slices in oven. Bake 10 minutes per side. They should be lightly browned. Let cool slightly. Remove from oven and reduce oven temperature to 350°. In a casserole dish spread 1/2 the tomato sauce over the bottom. Divide the eggplant in order to layer the rounds with mozzarella on top of each layer.  Top with remaining sauce and shaved Parmesan cheese. Bake uncovered for 35 minutes. Remove from oven and let sit for 10 minutes before cutting to serve. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen?  Dutch Chocolate Profiteroles!  These yummy tender confections have a chocolate filling that will satisfy any sweet tooth.  Once the shells are made, you can utilize a time-saving option.  Simply change the filling to Breyers Dutch Chocolate Ice Cream and sprinkle it with powdered sugar. Your friends will think you spent hours in the kitchen. 

DUTCH CHOCOLATE PROFITEROLES
Cream Puffs:
1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
2 whole eggs
Heat oven to 400°.  Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about I minute; remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chilled cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.  Yield: 6 cream puffs. 
Cream Filling:
1/3 cup granulated sugar
3 tablespoons cocoa powder
2 tablespoons cornstarch 
1/8 teaspoon salt
2 cups half-and-half
2 egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla
Garnish:
1 tablespoon powdered sugar
1/4 c semi-sweet mini chocolate morsels 
Mix sugar, cocoa, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla; cool. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen?  Caprese Salad!  Here’s a refreshingly healthy salad alternative to the traditional Cobb Salad. This little number boasts an international flavor with an Italian influence.  Right now fresh tomatoes-on-the-vine are available at the market. Hand-pick them in any size cluster you desire.  All natural mozzarella makes all the difference, especially when surrounded by this season’s basil leaves. Pluck the basil from your window herb garden or go straight to the organic produce section of your favorite grocers.  As you dive in to this crispy salad, notice the colors of the flag of Italy.  Grazie, grazie molto!

CAPRESE SALAD
Ingredients:
4-6 Roma Tomatoes 
16 oz. Marinated Mozzarella*
24 Fresh Basil Leaves
2 T Red Onion, slivered
Herbed Extra-Virgin Olive Oil
Garlic Wine Vinegar 
Directions:
Cut the tomatoes into wedges.  Add the mozzarella cheese, onion, and basil. Gently toss with drizzled olive oil and vinegar to taste. 
***May Substitute Herbed Goat Cheese. Watch for this recipe in Letter G.
 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen?  Beef au Jus!

Talk about a no-brainer.  This is a great meal when you have no time.  I pop a frozen beef roast into my Le Creuset covered roaster first thing in the morning and let it slow cook all day long.  By the time I return, the mouth-watering aroma greets me at the door.  Then all I have to do is add peeled potatoes, baby carrots, and some red wine.  A nice French Bordeaux adds richness and balance.  Go ahead and pour a glass for yourself and relax!  An hour later, dinner is served. Bon Appétit!
BEEF AU JUS
Ingredients:
3 lb. Beef Roast
1 can Beef Consommé 
Herbs de Provence
4 Idaho Potatoes 
1 lb. bag of Baby Carrots
1/2 lb. fresh Mushrooms 
1 cup Dry Red Wine
Directions:
Put frozen beef roast, herbs de Provence seasoning, and one can of beef consommé into a covered roaster. Set oven to 285 °.  Let it slow cook for 6-8 hours.  The meat will be juicy and fork-tender.  Add peeled and cut-up potatoes, baby carrots, and sliced mushrooms. Pour one cup of dry red wine over all. Cover.  Bake for one hour, or until tender.   Serve with crusty bread and dip into the “au jus”.  It’s so delicious, you’ll be tempted to drink it!
***Option:  The potatoes may be mashed with butter and milk.  Leave a few lumps for texture.  Top with “au jus”.

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen?  Apricot-Orange Crumble Bars!  Who doesn’t love this saucy little fruit?  Apricots add an exotic touch of class to everything from appetizers to dessert. Try a dollop of jam on a round of baked Camembert cheese sometime.  It is decadent!  My recipe today serves as a breakfast food, an afternoon snack, or a delicate dessert option.  

APRICOT-ORANGE CRUMBLE BARS

Ingredients:
2 cups flour
1teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter
1cup sugar
Directions:
Cream together sugar and butter. Mix flour, salt, and baking soda together. Add dry ingredients together. Spread 3/4 of batter into a 9×13 greased dish.  Sprinkle with 1 teaspoon of ground cinnamon.  Spread 12 ounce dollops of Bonne Maman Apricot Preserves* on top.  Slice dried apricot pieces over jam mixture.  Fill in with a tablespoon or two of Bonne Maman Orange Marmalade*.  Crumble remaining batter on top.  Sprinkle with 1/4 cup brown sugar.  Bake 350* for 30-35 minutes.  Cool slightly and cut into 24 squares. 
* Bonne Maman is a product of France. 

Eating My Way Through the Alphabet 

What’s cooking in Gail’s Kitchen?  Stay tuned and you’re about to find out.  It’s as simple as A-B-C.  One of my passions is being at home in my own country kitchen.   I love to cook, and my husband loves that I do it often.  Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch.  I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment.  Most of the recipes serve 2-4 people, but can be altered in any direction.  The leftovers are golden morsels to be eaten again later or shared with others.  And I love to share.  To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily.  Feel free to contact me with questions.  Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET”.

Invasion of the Coffee Pods

I woke up one day and got lost in the coffee aisle at the supermarket. Am I the only one?  Recently I made my usual trip to the local Kroger to replenish a can of Maxwell House French Roast and as I pushed the partially-filled cart past the island of spices I came upon a wall of compact pre-packaged single-cup disposable coffee choices. No longer was the 11-ounce can a sophisticated bold and hearty favorite, let alone a mindless staple, but now it was necessary to scan the shelves on a quest to locate it!  “Am I the last coffee lover on earth still using an automatic-drip Cuisinart?”, I muttered aloud.  Stacked in countless rows before me were boxes of multi-colored pods, k-cups, instant cappuccinos, and iced coffee concentrate all vying for the same attention.  House Blend, Mocha, Vanilla Hazelnut, Morning Blend, Skinny, Caramel, and more.  To add to my confusion, the Tossimo collection stared back as if throwing down the gauntlet in double-dog-dare defiance to refuse the Café Collection Crème Latte.  This little espresso number boasted “pure bliss at your fingertips with a frothy layer of milk creamer from their special T Disc”.  By this time I was beginning to feel a little lightheaded and woozy from lack of caffeine.  Collecting my items, I rushed to the checkout and paid for the groceries. Next stop: the nearest Starbucks!  If I was going to combat this Invasion of the Coffee Pods, it would require reinforcement.  “I’ll have a venti White Chocolate Mocha, please, with an extra shot of espresso.  Thank you.”

Manhattan by Candlelight 

The waiter could have been a Generation Y distant cousin to the actor, Bill Murray. His slightly disheveled appearance enhanced the charm of his dimpled smile.  Pointing to the menu at Le Yaca French Restaurant, I artfully directed his gaze to the Chef’s Special:  Seafood Trio.  “Would you mind saying this ‘en Français?'”, I appealed.  Nodding his head in approval, the impeccable foreign accent rolled off his tongue with savior-faire.  I smiled in open delight.  The slight blush of flattery rushing across his face into his freshly starched shirt unveiled the frequency of such a request.  


Classical French music filled the formal dining room creating subtle ambience for a romantic dinner with my husband.  Over his shoulder, beyond the foyer, hypnotic flames danced across fragrant firewood logs nestled on the glowing hearth.  We clinked our glasses together and dubbed the evening “Manhattan by Candlelight”.  I sipped on a classic Southern cocktail garnished with a maraschino cherry, straight-up.  The graceful curve of the martini glass offered an invitation to taste the amber blend of smooth-bodied bourbon kissed with a dash of sweet vermouth.  Gerald quenched his thirst with one of the greatest mixed drinks ever created by a seasoned bartender, the Long Island Iced Tea.  A stouthearted choice, my dear.  The savory dinner was served divine.  We lingered over dessert, relishing every bite of the lightly sweetened soufflé. 
Ultimately, the pleasant experience was truly unforgettable.  Lovely. 

Add a Pat of Butter

Everyone knows gastronomy and the culinary art of French cuisine is based on the dining experience, whether it relates to a five-star restaurant or your own gourmet kitchen.  The bottom line is eating well using the best ingredients prepared in a way that creates the marriage of Taste and Smell.  The French seem to have it all figured out.  If you don’t believe me, step into a French bistro sometime. Upon entering you may be greeted with a “Bonjour” followed by the most eye-popping showcase of decadent pastries you have ever imagined.  Don’t be surprised if you find your eyes darting from side to side visually teased by each culinary delight.  The aroma of dark chocolate is a temptation that seduces your mouth into a half smile already yearning for its first morsel.  Alors!  Let this journey of discovery begin!  


In essence, gastronomic dining is an experience to embrace.  Julia Child understood.  She once proclaimed, “With enough butter, anything is good.”  She’s right, you know.  Ever since my husband and I visited the south of France four years ago, we discovered Sel de Mer Beurre (Butter with Sea Salt) at the local market.  We slathered it on artisan-style baguette loaves baked fresh daily in rustic pâtisseries.  Their crunchy crust and creamy centers begged for a swipe of sea salt butter.  Without mercy, we were more than happy to oblige.  Upon returning to the States, we had become so addicted to the provincial delicacy that Sel de Mer Buerre turned into an essential ingredient in our own Indiana kitchen.  Its creaminess is unsurpassed.  Baking for friends has confirmed it.  Now if you’ll excuse me, I’m going to tear off the end of a baguette, lavish it with butter, and in true Julia Child-style exclaim, “Bon Appétit!”