Frank’s Gourmet Grill in Mystic, Connecticut

Dining Outside the Home: Frank’s Gourmet Grill in Mystic, Connecticut! There’s something nostalgic about entering a dining room to see couples chatting over half-filled martini glasses. The words “style” and “grace” come to mind. People don’t seem to be in a hurry at Frank’s Gourmet Grill. Appetizers are appreciated. Soups are savored. Although seafood is always popular, it’s not unusual to see a spoon swirling in a bath of Fettuccine Alfredo or a knife cutting into a Rib-Eye Steak smothered in teriyaki glaze. The menu definitely deserves more than one visit. Passion and satisfaction are visibly perceived, understood, and remembered.

Yorkshire Pudding

What’s Cooking in Gail’s Kitchen? Timeless Classics: Yorkshire Pudding! Remember Sunday afternoons at grandma’s house for a traditional pot roast dinner and lively conversation? The rich beef gravy practically dribbled down your chin overflowing from the saturated yeast rolls or Yorkshire pudding. Recently, I was swept back in time when I ordered this savory dish at a charming little pub in the Canadian Rockies. It was at that moment I knew I had to bring a bit of nostalgia back home. As you can see, my version included shredded beef drippings, rich brown gravy, and assorted mixed vegetables for a pocket full of perfection.

YORKSHIRE PUDDING

Ingredients:

4 eggs

1 cup plus 2 teaspoons flour

3/4 cup milk

1 tablespoon plus 2 teaspoons water

1/2 teaspoon kosher salt

1/4 cup bacon drippings

Instructions:

Combine eggs, flour, milk, water, and salt. Refrigerate batter overnight in an airtight container. The next day, remove batter to allow it to rest at room temperature while the oven is being preheated. Adjust oven rack to center position. Preheat oven to 450°. Place one teaspoon of bacon drippings into each well of the bouchon pan. Place pan in the oven while it is preheating, about 10 minutes. Remove from oven. Fill each well 3/4 full. Do not overfill. Return pan to oven. Bake 25 minutes until Yorkshire puddings quadruple in volume. Serve immediately with meat, vegetables, and gravy.

Sift Bake Shop in Mystic, Connecticut

Dining Outside the Home: Sift Bake Shop in Mystic, Connecticut. How lucky to discover a celebrity pastry chef, who won the Food Network’s “Best Baker in America” award, owning a bakery in Mystic, Connecticut. Talk about a hidden gem. Adam Young’s French inspired bakery will lure you down to Water Street with its fresh-out-of-the-oven aromas. Follow your nose to be pleasantly surprised by artisanal breads, sold by the whole or half loaf. Croissants might be stuffed with meats, veggies, nuts, or chocolate. Choose wisely. Exquisite cakes and delectable cookies satisfy the sweet tooth cravings now and later in the day. Better get extra. By dilly-dallying around you could find yourself yearning for something another customer already placed in her French market basket.

Xigua Watermelon Salad

What’s Cooking in Gail’s Kitchen? Timeless Classics: Xigua Watermelon Salad! With seasonal changes, there may be days that feel more like Summer than Autumn. At those times, I roll back the calendar by serving a light meal with a couple of cool melons. The natural sweetness of watermelon and honeydew are complimented by the smoky saltiness of thinly sliced prosciutto. When drizzled with a homemade vinaigrette, it works beautifully to balance the fresh fruit and mixed greens with the aged cheese. Take advantage of watermelon salad’s one final “hurrah” before it’s gone.

XIGUA WATERMELON SALAD

Ingredients:

1 cup watermelon, cut into chunks and seeded

1 cup honeydew melon, cut into chunks and seeded

1/4 cup red onion, sliced thin

1/3 cup mandarin oranges

1/4 teaspoon kosher salt

3 tablespoons fresh lemon juice

2 tablespoons lemon olive oil

1 1/2 tablespoons natural honey

2 cups arugula

2 tablespoons fresh mint leaves, torn

3-4 slices prosciutto

1/4 cup Romano cheese, shaved

Instructions:

Combine watermelon, honeydew melon, red onion, mandarin oranges, and kosher salt. Gently toss. To make the dressing, in a small bowl whisk lemon juice, lemon olive oil, and natural honey. Drizzle over fruit mixture. Divide arugula and mint between chilled salad plates. Top with fruit mixture. Add prosciutto. Garnish with shaved Romano cheese. Serve chilled.

Captain Daniel Packer Inne in Mystic, Connecticut

Dining Outside the Home: Captain Daniel Packer Inne in Mystic, Connecticut! In the 1700s when weary travelers stopped for the night for food and a good night’s sleep, Captain Packer probably didn’t serve Lobster Salad and Roasted Cod with butter cracker crumbs. He did, however, entertain his guests with thrilling tales of adventures on the high seas. The Captain Packer Inne is still family-owned. They have poured blood, sweat, and tears into restoring it to the historic landmark it will always be. Hospitality is still extended to guests and patrons for fine dining and pub fare with live entertainment. You may even hear of wandering spirits. Unwind, bask in the history, and enjoy this popular destination.

Wine Lovers Vineyard Cake

What’s Cooking in Gail’s Kitchen? Timeless Classics: Wine Lovers Vineyard Cake! Every once in awhile a special occasion rolls around where you need a dessert that’s outside the box. By substituting some of the liquid with a sweet wine, such as peach, blackberry, or elderflower, you create an unique taste that intensifies the flavor. I chose a peach passion for this particular recipe. With subtle hints of orange extract, it transformed the rich moist bundt cake into a delectable version of a fuzzy navel. The photo reflects a powdered sugar dusting, but you may certainly opt for a glaze finish instead.

WINE LOVERS VINEYARD CAKE

Ingredients for Cake:

1/4 cup pecans, chopped

2 3/4 cup flour

1 3/4 cups sugar

2 teaspoons baking powder

3/4 teaspoon sea salt

1 small box vanilla pudding, instant

3/4 cup white wine

3/4 cup vegetable oil

1 teaspoon orange extract

1/4 cup water

4 eggs

1/4 cup brown sugar

2 teaspoons cinnamon

Instructions:

Preheat oven to 325°. Grease and flour a bundt pan. Arrange pecans in the bottom of the pan. Using a mixer on low speed, blend the flour, sugar, baking powder, sea salt, vanilla pudding mix, white wine, vegetable oil, orange extract, water, eggs, brown sugar, and cinnamon. Scrape sides, as needed. Pour batter into bundt pan. Bake for 60-70 minutes, until a pick comes out clean and cake is golden brown. Remove from oven and cool on a wire rack for 15 minutes. To unmold, place a cake plate on top of the bundt pan. Holding tightly, invert.

Ingredients for Glaze:

1/4 cup butter, melted

1 1/2 cups powdered sugar

1/2 teaspoon orange extract

1-2 tablespoons white wine, slightly warmed

Instructions:

To make glaze, cream together the butter and powdered sugar until smooth. Add vanilla extract and white wine. Drizzle over warm cake.

Mystic Pizza in Mystic, Connecticut

Dining Outside the Home: Mystic Pizza in Mystic, Connecticut! Step through the doors of the main street pizza parlor that made Julia Roberts famous in 1988. Mystic Pizza is the real deal. Visitors flock here to grab “a taste of heaven” firsthand, and also to snap a photo standing under the sign to prove it. The entire restaurant is filled with memorabilia as well as continuously running a flick of the film itself on flatscreen TVs. The pizza is pretty darn good, too. The House Special has mile high meats and veggies piled on. As long as you’re going all the way, add the extra cheese. You know you want it. If you haven’t seen the movie, spend an hour and a half watching it before you go. It’ll make the experience absolutely unforgettable.

Vidalia Onion Tart

What’s Cooking in Gail’s Kitchen? Timeless Classics: Vidalia Onion Tart! For those of you who adore caramelized onions, but need the confidence to make them at home, read on for some helpful hints that bring astounding results. Begin with yellow sweet onions. I choose Vidalias right now because they are in season. Slice them thicker than you would for a sandwich. If the onions are too thin, they burn and stick to the bottom of the pan. This is not the time to be using olive oil. Butter is your friend. The flavor is what makes the difference, so do not scorch the butter. Make sure the onions are coated, top and bottom, with melted butter. It helps them to turn soft and caramelized. Also, make sure the pan is large enough to prevent overcrowding. The last thing you want is steam, which turns the onions mushy. Maintain a constant heat for the onions’ sugars to caramelize. If they char a little, don’t sweat it. Believe me, the results are worth the wait. Besides, the aromas will drive everyone else crazy, too.

VIDALIA ONION TART

Ingredients for Tart:

1 cup flour

1/4 teaspoon sea salt

6 tablespoons butter, chilled and cut into chunks

4-5 tablespoons iced water

Instructions:

Using a food processor, mix together flour and sea salt. Add the chilled butter and pulse until mixture resembles small peas. With the machine running, gradually add iced water until dough forms a ball. Remove dough, flatten into a disk, wrap it in plastic, and refrigerate for one hour.

Remaining Ingredients:

5 tablespoons butter, unsalted

2 large Vidalia sweet onions, thinly sliced

1 teaspoon Worcestershire sauce

1 teaspoon Herbs de Provence

Sea salt and cracked black pepper, to taste

1 tablespoon corn meal, coarsely ground

2 slices baby Swiss cheese

1 egg yolk, beaten

Fresh tarragon for garnish

Instructions:

Preheat oven to 375°. In a medium skillet over medium high heat, melt the butter. Do not scorch. Add the Vidalia onions and cook until soft and translucent, about 10 minutes. Reduce heat to low. Add Worcestershire sauce, Herbs de Provence, sea salt, and black pepper. Cook until onions are golden, about 35-45 minutes longer. Remove from heat and let cool. Line a baking sheet with parchment paper. Sprinkle cornmeal evenly. On a lightly floured surface, divide the dough in half. Roll out each portion into an 8″ round. Transfer to the baking sheet. Place one slice of Swiss cheese in the center of each round. Spread the onions over the cheese, leaving a 1 1/2″ border. Fold the edge of the dough up and over the filling. Brush the edges with the egg yolk wash. Bake for 40 minutes, until the bottom crust is brown. Transfer the baking sheet to the top shelf and continue baking 5 minutes longer. Top crust will be golden brown. Cool tarts on a wire rack to prevent them from getting soggy. Garnish with fresh tarragon. Cut into wedges and serve warm. Makes two tarts.