“Believers, look up. Take courage.
The angels are nearer than you think.”
~ Billy Graham
“Believers, look up. Take courage.
The angels are nearer than you think.”
~ Billy Graham
“All great deeds and all great thoughts
have a ridiculous beginning.
Great works are often born on a
street corner or in a restaurant’s
~ Albert Camus
What’s Cooking in Gail’s Kitchen? Start Smart: Ginger Liqueur! There’s nothing worse than enjoying a specialty crafted cocktail on a remote tropical island and then returning home with a craving to have it again. That happened to me about 4,500 miles ago. What’s a girl to do? “Why not make it yourself?” my husband quipped. “Sure…easy for you to say”, I responded. Well, long story short, as long as he agreed to help me as the “taste tester”, it was worth a shot. Between the two of us, I’m pretty sure we came up with a winning combination for my new fav, Ginger Liqueur Martini. Cheers!
2 cups vodka
1/2 cup sugar
1/4 cup ginger root, diced
1/2 vanilla bean, sliced horizontally and seeds scraped
Take a quart-size jar. Combine vodka, sugar, ginger root, vanilla bean, and orange peel. Stir well to dissolve sugar. Place jar, away from sunlight, in a kitchen cabinet. Swirl the jar to stir the contents every morning and night for one week. Remove the vanilla bean. Repeat swirling twice a day for 3 more days. Strain solids through a fine wire mesh strainer. Filter remaining liquid again through two coffee filters until no solids remain. Bottle the ginger liqueur. Allow it to “mellow” for another day. Store away from sunlight.
Ginger Liqueur Martini:
4 ounces vodka, chilled
1 ounce ginger liqueur
Garnish with crystallized ginger
Place martini glass in the freezer to chill. Remove glass and add chilled vodka. Set aside. Fill a shaker with ice cubes. Pour in ginger liqueur. Allow it to chill for one minute. Shake. Strain the ginger liqueur over vodka into the martini glass. Garnish with crystallized ginger.
What’s Cooking in Gail’s Kitchen? Start Smart: Fifteen-Bean Ham Bone Stew! This time of year the nights are chilly and the days can still be warm. A slow-cooker makes preparing a satisfying meal pretty simple. Throw everything together and let it “stew” for awhile. Nowadays you can get an assortment of 15 beans ranging from pinto, garbanzo, and northern to split pea, navy, and lentil in the same package. Add that ham bone you stored in the freezer during the holidays and you’re on your way. By adding sweet onion, diced tomatoes, and bay leaves, you’ll make this a classic favorite every time.
FIFTEEN-BEAN HAM BONE STEW
20-ounce package of 15 Bean Soup assortment
1 pound ham bone with ham chunks
32 ounces vegetable broth
32 ounces water
1 sweet onion, chopped
1 teaspoon chili powder
1/4 teaspoon garlic powder
4-5 bay leaves
14.5 ounce can diced tomatoes, with juice
1 tablespoon lemon juice
1 teaspoon red pepper flakes
Rinse beans. Place in a large pot filled with 8 cups of water. Allow beans to soak overnight. After soaking, drain water. Transfer beans to a slow-cooker. Add ham bone with meat. Cover with vegetable broth and water. Add chopped onion, chili powder, garlic powder, and bay leaves. Cook on High setting for 5 hours (or Low setting for 7-8 hours) or until beans are tender. Remove the ham bone. Let the excess meat fall off into the stew or cut it off the bone and put the meat chunks back into the crockpot. Stir in diced tomatoes, lemon juice, and red pepper flakes. Cook 30 minutes longer on Low setting. Before serving, remove bay leaves. Serve with crusty bread.
What’s Cooking in Gail’s Kitchen? Start Smart: Egg Veggie Tart! Take ordinary ingredients and spread them over a prepared puff pastry crust and I promise you, your family will eat anything you serve. It’s that good. I always keep a box of frozen puff pastry on hand because it is so versatile. From main courses to desserts, they all turn out like a culinary masterpiece. For everyone to take you seriously though, be sure to wear an apron. It makes you look like a chef who means business. I think I have at least five different styles, some with pockets, some without. And I’m always open for more. Today’s version of a breakfast tart incorporates vegetables and prosciutto that not only add color, but eye appeal. Without regrets, add this recipe to your list of easy-to-assemble meals.
EGG VEGGIE TART
1 sheet frozen puff pastry, thawed
4 ounces Swiss cheese, thinly sliced
2 Roma tomatoes, sliced thin
3 ounces prosciutto, cut into strips
1/4 pound green beans, cleaned and trimmed
3 eggs plus 1 egg with 1 tablespoon water
1/4 cup baby peas
1 tablespoon olive oil
1/3 cup parmesan cheese, grated
3 tablespoons green onion snips
Preheat oven to 400°. Line a baking sheet with parchment paper. Place puff pastry on prepared baking sheet. Using a fork, pierce the dough evenly across surface, stopping about 1/2” from the edge. At the edges, roll dough once to form a crust. This will keep the ingredients from overflowing. Bake for 5 minutes. Remove pan from oven to assemble remaining ingredients. Layer the Swiss cheese on the bottom of the crust. Arrange tomatoes, prosciutto, and green beans. Crack 3 eggs onto the dough. Try to place the eggs where the vegetables will “hold” them into place. Sprinkle tart with baby peas. Drizzle with olive oil. Divide grated parmesan cheese over all. Brush the crust all the way around the tart with the egg/water mixture. This gives the crust that beautiful golden color when baked. Bake 30 minutes, or until pastry is cooked through. Garnish with green onion snips. Cut into squares. Serve immediately.
What’s Cooking in Gail’s Kitchen? Start Smart: Date Chile Salad! One of the best kept secrets in cooking is infused olives oils. It kicks things up a notch. The flavors intensify ordinary ingredients by beginning with organic and aromatic extra virgin olive oils, which in turn, are infused with delightful natural flavors. Some oils contain the essence of herbs, while others may be crushed with fresh citrus or toasted seeds. Be adventurous. Visit a specialty store where premium olive oils and balsamic vinegars are sold. Most stores offer samples to encourage “taste testing”. One of my favorites is Lime Olive Oil and Strawberry Balsamic Vinegar. Another is Sicilian Lemon Olive Oil paired with Pomegranate Balsamic Vinegar. Recently I added an Italian Black Truffle Oil to my collection. I was told it tastes divine drizzled over popcorn or as a finishing oil on pizza. I can’t wait!
DATE CHILE SALAD
2 navel oranges, pith and peel removed
1/3 cup dried dates, chopped
1/4 cup feta cheese, crumbled
1/2 red or green jalapeño pepper, sliced into rings
1/2 serrano chile pepper, sliced into rings
1/4 cup fresh mint leaves
1-2 tablespoons lime olive oil
Sea salt and cracked black pepper, to taste
Slice oranges into thin rounds. Arrange on two salad plates or bowls. Divide chopped dates between them. Sprinkle on crumbled feta cheese. Add jalapeño and serrano pepper rings. Tuck in mint leaves. Drizzle lime olive oil over salads. Season with sea salt and cracked black pepper. Serve.
What’s Cooking in Gail’s Kitchen? Start Smart: Cheese-Stuffed Jalapeño Piggies! Sooo, when you’re looking at a bounty of jalapeños and you’ve already pickled several jars, what’s next? Jalapeño poppers, with a bacon twist! These fiery devils will awaken your taste buds, so it’s a good idea to cool things down a bit with dairy products. Hence the need for a melted cheese filling and a yogurt-ranch dipping sauce. My husband and I feasted on a plate of these one night, so you can too—-if you dare!
CHEESE-STUFFED JALAPEÑO PIGGIES
12-14 jalapeño peppers, red or green
2 tablespoons olive oil
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/2 cup cheddar cheese, shredded
3-4 mozzarella string cheese sticks
2 slices bacon, precooked and crumbled
Crushed tortilla chips
Cilantro for garnish
Preheat oven to 400°. Line a baking sheet with foil. Spray a wire rack with nonstick oil and place on the baking sheet. Set aside. Wash the jalapeño peppers. Pat dry. Wearing gloves, slice the top of each jalapeño vertically, removing a small section to create a well. Remove seeds and ribs. Discard. Brush each jalapeño pepper with olive oil. Sprinkle on seasonings. Place jalapeños on the wire rack with cut side down. Bake 10 minutes; then set broiler to High and broil 2-3 minutes until peppers are slightly charred. Remove from oven. Cool slightly. Using a tongs, flip them over. Divide the cheddar cheese between the jalapeño peppers. Using a kitchen shears, cut the string cheese into strips. Layer over cheddar cheese. Sprinkle the bacon crumbles over the cheese-filled jalapeños. Top with crushed tortilla chips. Broil stuffed “piggies” on High another 2-3 minutes or until the cheese is melted. Remove pan from oven and let cool slightly before transferring stuffed jalapeños to a platter. Serve with ranch salad dressing that has a dollop of Greek yogurt mixed in. Garnish with fresh cilantro.
“Nature is my church.
The wind in the trees and the bugs
and the frogs. All those things
are comfort to me.”
~ Sissy Spacek
“Solitude is not the same
as loneliness. Solitude is a
solitary boat floating in a sea
of possible companions.”
~ Robert Fulghum