Quail Eggs 101

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Quail Eggs 101. You may have noticed, at the grocery, a row of miniature egg cartons featuring cream-colored brown speckled eggs next to the typical domesticated chicken varieties. Introducing quail eggs. As I picked up a carton to place in my shopping cart, the woman next to me asked, “What are you going to do with those?” Sparing her the nutritional value of a super-protein food, I simply smiled and replied, “Oh, I’m going to hard-boil them and then roll each one in za’atar seasoning.” Her face lit up, her head nodded in approval, and she responded with delight, “Yes. Za’atar.” Prepare to pay a little more for these coveted jewels. They are about a third the size of chicken eggs. For special occasions, though, quail eggs are definitely a conversation-starter.

QUAIL EGGS 101

Ingredients:

12-15 count quail eggs

Ideas for Serving:

Quail Egg Morning Smoothie

Deviled Quail Eggs

Pickled Quail Eggs

Omelets or Frittatas

Salad Toppers or Garnish

Bacon-Wrapped Quail Eggs

Fried Quail Eggs

As you can see, quail eggs can be the star attraction. Cracking them can take a little practice, due to their size. Avoid using undo force to avoid crushing them into the palm of your hand.

Pan-Fried Porgy Flatbread

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Pan-Fried Porgy Flatbread! Introducing another whitefish that is often overlooked. It’s pretty common in the waters around southwest Florida, making it easily accessible from local fishermen. Less expensive too, in case you’re wondering. Now what to do with it. Hmmm. To be honest, I’ve never heard of “fish pizza” before, unless you count anchovies. However, I hadn’t eaten fish tacos until I visited my friend in San Diego twenty years ago, and here we are. I thought to myself, why not put fish on flatbread to make it a pizza? Call me crazy, but it was swimmingly delicious.

PAN-FRIED PORGY FLATBREAD

Ingredients:

8-ounces porgy fish fillet, skin and bones removed

1 tablespoon olive oil

1 tablespoon butter

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1 prepared flatbread

1/4 cup pizza sauce

4 ounces fresh mozzarella cheese, sliced

2 tablespoons red onion slices, slightly chopped

Fresh baby spinach leaves, gently torn

Instructions:

Preheat oven to 400°. If you have a pizza stone, put it in the oven while it is preheating. In a skillet, warm olive oil and butter over medium-high heat. Place the porgy into the skillet. Sprinkle with seasoned salt and black pepper. Cook 2 minutes; flip and cook porgy 2 minutes longer until crisp and golden brown. Remove pan from heat and set aside. When the oven is preheated, using hot pads, transfer the pizza stone to a heatproof workstation to build the pizza. Place the flatbread onto the stone. Layer with pizza sauce, fresh mozzarella cheese slices, and red onions. Flake the porgy fish with a fork and arrange it on the flatbread. Bake 15 minutes or until crust is golden brown and cheese is melted. Top with gently torn baby spinach leaves. Serve immediately.

Olive Cheese Spread

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Olive Cheese Spread! Olives aren’t just for martinis, you know. In fact, their slightly sea salt flavor seduces the tongue with the spicy sweetness of a pimento hidden inside. The buttery cream cheese embraces everything like a barefoot hug that sways to the music. Sounds a little bit like a party, doesn’t it? Permission granted.

OLIVE CHEESE SPREAD

Ingredients:

8-ounces cream cheese, softened

2 tablespoons butter, room temperature

1/2 cup finely chopped pimento-stuffed Spanish olives

1/2 cup pecans, chopped

1 tablespoon fresh chives, chopped

Instructions:

Combine softened cream cheese and butter. Mix well until smooth. Fold in finely chopped olives. On a sheet of waxed paper, form cream cheese mixture into a log. Twist ends to secure. Chill 30 minutes in the refrigerator. Roll cream cheese log in chopped pecans. Garnish with olive slices and fresh chives. Serve.

Navel Orange Avocado Plate

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Navel Orange Avocado Plate! Keeping things simple seems to be working for me these days. By focusing on a few ingredients, the star attractions quickly become tart and juicy oranges complemented by creamy avocados with a slight crunch of seasoning. Who could ask for more? In order to intensify the ripeness of an avocado, I typically transfer a couple to a brown bag, seal it, and store the bag at room temperature in my pantry for two days. The skin will feel slightly soft to the touch, yet not mushy. From there, I refrigerate the avocados in the crisper drawer no longer than a day. Perhaps you have a system that works as well. Feel free to share.

NAVEL ORANGE AVOCADO PLATE

Ingredients:

4 navel oranges

2 avocados

1 tablespoon lime juice

1/2 teaspoon Everything But Bagel seasoning

Fresh cilantro, for garnish

Instructions:

Rinse the oranges and avocados. Using a sharp knife, slice the navel oranges into thin even slices, leaving peels on. Arrange them on a platter. Cut the avocados crosswise into quarters; remove the pits. Gently peel the skin off. Slice the avocado into wedges. Drizzle with lime juice. Arrange the avocado wedges around the orange slices. Sprinkle avocados with Everything But Bagel seasoning. Garnish platter with fresh cilantro. Serve.

Mandel Bread

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Mandel Bread! There’s a reason family recipes are handed down through the generations. It’s usually because they are steeped in tradition and rich in memories. Mandel Bread is also known as Jewish Biscotti. When my friend, Lorrie, presented me with this homemade gift of love, I knew before the very first bite that it was something extraordinarily delicious. The twice-baked crunchy sweet texture, with a hint of almond, is perfect for dipping into a shot of espresso. The chocolate, flavorings, and another ingredient keep it from turning dry. Bet you can guess what that is. It’s worth every bite.

MANDEL BREAD (Lorrie’s Recipe)

Ingredients:

4 eggs

1 1/4 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon rum extract

2 teaspoons baking powder

1/4 teaspoon sea salt

3 1/2 cups flour

1 cup mini chocolate chips

1/2 cup walnuts, chopped

Cinnamon Sugar, for dusting

Instructions:

Beat eggs for 10 minutes, using a stand mixer. Gradually add sugar. Slowly add vegetable oil, vanilla extract, almond extract, and rum extract. Mix to incorporate. Sift together baking powder, sea salt, and flour. Add flour mixture to egg mixture. Allow dough to “rest” in the refrigerator for one hour. Remove from refrigerator and add chopped walnuts. Divide batter in half; putting one half back in the refrigerator for second batch. Divide the first batch into three loaves. Arrange parallel on a slightly oiled baking sheet. Sprinkle top with cinnamon sugar. Bake in a 350° preheated oven on the middle rack for 20 minutes, then move baking sheet to the top rack for 10 minutes to brown. Remove from oven and immediately cut into slices. Turn on sides and put back in oven on the top shelf to dry for another 8-10 minutes. Remove, turn on the other side and repeat. For the refrigerated second batch, add the chocolate chips to the remaining dough and repeat baking process.