Table Food

Most people have pretty busy schedules nowadays, no matter what stage of life you are living. Fast food, carry-out, and dining in food joints can supplement our weekly meals, that’s for sure. Yet, if you desire a more efficient way to stretch the budget, think low-key menu planning. This segment on the food blog, entitled “Table Food”, can be another option to reduce the stress of figuring out what to eat. I tend to follow my own grocery store shopping rule as much as possible: Shop the perimeter of the store for most of my grocery list. Usually that includes produce, bakery, meat, fish, and dairy products as a top priority. It keeps me from binge-buying junk food in a moment of weakness. Obviously, pantry staples need to be replenished from time to time. Basically, I try to fuel my body with healthy options. When I slip, I’ve learned to let go of the guilt. Some of my posts have been favored by the “Food Network” on Twitter (Snapshotsincursive @DornaGail) as well as Ina Garten’s The Barefoot Contessa, on Instagram (gail _dorna). You can even find me on Pinterest at Gail Dorna. I’d love to connect with you there as well. I also met Chef Michelle Tribble of Hell’s Kitchen reality cooking show. Fun times. Experience different flavors and textures one bite at a time. Catch a glimpse of “Eating My Way Through the Alphabet: Table Food!” This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement.

Zesty Citrus Salad

What’s Cooking in Gail’s Kitchen? Clean Eating: Zesty Citrus Salad! “If you build it, they will come.” That familiar quote may spark a flicker of remembrance from a popular movie years ago, Field of Dreams. Kevin Costner was the actor who had an idea and went with it. Cooking is like that, in my opinion. For example, build a better salad. It’s pretty simple, actually. Choose garden greens for the foundation, layer on fruits or vegetables for flavor, toss in some crunchy nuts, and slather on the sauce to dress it up. Of course, you can include cheese, meat, and eggs to bulk it up into a meal if you’d like. May as well go ahead and make your own salad dressings. There’s no comparison; being naturally better than bottled, they serve nicely as dips if you have any leftover. No promises on that note, because they’re that good.

ZESTY CITRUS SALAD

Ingredients:

2 cups lettuce, gently torn

1/4 cup celery leaves

1 naval orange, segments cut into thirds

6 strawberries, quartered

2 tablespoons red onion, sliced

2 tablespoons almonds, sliced

Ingredients for Dressing:

1/4 cup garlic wine vinegar

1/3 cup olive oil

2 tablespoons Tupelo honey

1 tablespoon Dijon mustard

1 teaspoon toasted sesame seeds

Dash sriracha

Instructions:

Place torn lettuce into salad bowls. Divide celery leaves between them. Arrange the orange segments, quartered strawberries, and red onion slices. Scatter almonds over all. Set aside to chill in the refrigerator. To combine dressing, whisk together garlic wine vinegar, olive oil, Tupelo honey, Dijon mustard, toasted sesame seeds, and dash of sriracha sauce. Mix well. Drizzle over salad before serving.

Yolk-Stream Morning Eggs

What’s Cooking in Gail’s Kitchen? Clean Eating: Yolk-Stream Morning Eggs! I’m always in a good mood when I make these soft-boiled eggs for breakfast. Perhaps it’s because I get to dip crunchy, buttery strips of toast into the yolk and watch it run over the edge of the cup. I imagine the toast as soldiers on parade, each awaiting their turn to be dunked. Or maybe it’s because slurping the fatty center of the egg makes me feel naughty and I’m completely aware I’m getting away with it. In any event, playing with my food this way is absolutely satisfying.

YOLK-STREAM MORNING EGGS

Ingredients:

4 large eggs

2 slices whole wheat bread, toasted

2 tablespoons butter, softened

Salt and pepper, to taste

Instructions:

Place eggs in a single layer in a saucepan on the stove. Fill the pan with cold water, covering eggs. Bring to a boil over medium-high heat. Reduce to a rapid simmer. Cook 6 minutes for a runny yolk-stream. Remove eggs from water with a slotted spoon. Transfer immediately to individual egg cups. Butter toast and slice into strips for dipping into the egg yolks. Crack the egg near the top, remove its“lid” and scoop the white of the egg from the shell. Dip toast “soldiers” into the runny yolk. Season with salt and pepper.

X-otic Black Raspberry Swirl Ice Cream

What’s Cooking in Gail’s Kitchen? Clean Eating: X-otic Black Raspberry Swirl Ice Cream! Creamy concoctions are so decadent with swirls of tangy sweetness mixed in. You control the tart flavor among the smooth texture by making this version of gourmet ice cream at home. No special gadgets required, except that counter workhorse stand mixer. But how hard can it be to flip a switch and scrape down the sides of the bowl? This “tried and true” no-churn ice cream recipe has been reliable on more than one occasion. The secret to my success is chilling the utensils overnight in the freezer. Also, begin with ingredients that are refrigerator cold. The greatest hardship is waiting 24 hours for the ice cream to chill. Don’t believe me? Guess you need to see for yourself.

X-OTIC BLACK RASPBERRY SWIRL ICE CREAM

Ingredients:

2 cups heavy cream

14 ounces sweetened condensed milk

1 tablespoon Mexican vanilla extract

1/2 cup black raspberry sauce*

Instructions:

Using a stand mixer, whip the heavy cream, sweetened condensed milk, and vanilla extract on medium-high speed for 4-5 minutes. Transfer half to the chilled loaf pan. Smooth with a spatula. Add dollops of black raspberry sauce on top. Swirl the sauce with a knife to create a design. Pour the remaining ice cream mixture over top. Smooth. Repeat swirling process. Cover tightly. Place loaf pan in the freezer overnight. To serve, scoop ice cream into bowls and garnish with fresh mint leaves.

*To make the black raspberry sauce, click on the link below.

https://snapshotsincursive.com/2018/07/05

Wasabi Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Clean Eating: Wasabi Cocktail Shrimp! Everyone loves shrimp, we know that already. But does everyone like wasabi? You may have tasted it before in the snack form of wasabi peas. You’re probably thinking, “easily tolerable”. Wasabi, though, really can’t be compared to the heat of a jalapeño or habanero pepper. It’s a different kind of animal. Wasabi is from the horseradish family giving it a strong pungency that can be felt more in the nasal passages than on the tongue. You might take a swipe and then sit back thinking all is well…until, like a viper, it strikes with such intensity you find your eyes tearing up, followed by a cough or sneeze. Once the rush has passed, don’t be surprised if your brain says, “I’ve gotta have more of this stuff!”

WASABI SHRIMP COCKTAIL

Ingredients:

1 pound precooked shrimp, tail on and thawed

1/2 cup prepared cocktail sauce

1/8 teaspoon lemon juice

1/4 teaspoon wasabi paste

Instructions:

Rinse shrimp in cold water. Drain. Dab with a paper towel. Arrange the shrimp on a platter. In a small bowl, combine cocktail sauce, lemon juice, and wasabi paste. Stir well. Serve chilled.

Vinaigrette Like the French

What’s Cooking in Gail’s Kitchen? Clean Eating: Vinaigrette Like the French! I’m all about the creamier versions of salad dressings, yet sometimes I really must stick to a basic oil and vinegar one to appreciate the fabulous herbs the French adore. Rosemary, thyme, oregano, basil, and sometimes lavender are the star attractions. These unique flavors are very typical of the southeastern part of France, known as Provence. As a Francophile, is it any wonder I grow these herbs at home in my garden herb bed? Once dried, they keep very well in a sealed jar. Their shelf life can be up to three years, but I have yet to make that happen. Because the flavor is so distinctive, herbes de Provence may be incorporated into meat or fish recipes, soups, breads, fries, salad dressings, and more. Substitute the need for salt next time with a virtual trip to the French countryside. C’est magnifique!

VINAIGRETTE LIKE THE FRENCH

Ingredients:

5 tablespoons garlic wine vinegar

5 tablespoons olive oil

1 teaspoon herbes de Provence

1 small garlic clove, minced

1/8 teaspoon cracked black pepper

Instructions:

Whisk together garlic wine vinegar, olive oil, herbes de Provence, minced garlic, and cracked black pepper. Blend well. Let stand 10 minutes to infuse flavors. Whisk again before serving.