artichokes

Uptown Burrata Masterpiece Salad

What’s Cooking in Gail’s Kitchen? The Daily Special: Uptown Burrata Masterpiece Salad! I stumbled onto this decadent cheese with the soft creamy center at first bite when my husband and I visited Little Italy in Boston. Hearing the excitement in the voice of our waiter piqued my interest. Oh my, this has to be the best cheese ever! The easiest way to describe it is to say that it’s a type of fresh mozzarella cheese with a hollow center filled with thick cream that boasts of a rich buttery taste. Make sense? It’s meant to be eaten at room temperature, so don’t waste your money melting it on a pizza.

UPTOWN BURRATA MASTERPIECE SALAD

Ingredients:

1 bunch fresh arugula leaves

3-4 Campari tomatoes, quartered

6-ounces artichoke hearts, marinated

6-ounces Burrata mozzarella cheese

Balsamic Reduction 

Cracked black pepper to taste

Instructions:

Arrange arugula leaves in a shallow bowl. Place tomatoes and artichokes around decoratively. Place a portion of the Burrata mozzarella at center stage. Drizzle balsamic reduction sauce over all. Garnish with cracked peppercorns to taste. Yes, please!

Vegetarian Bruschetta

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Vegetarian Bruschetta! There’s something about sharing an appetizer for dinner. It feels sinful and tastes shamefully delicious. The rustic combination of artisan bread, savory veggies, and warm cheese conjure up images of the Italian landscape. Transcend yourself to a country villa in the hills of Tuscany. Lend a little romance to dinner with finger food that melts in your mouth with a slightly salty finish.

VEGETARIAN BRUSCHETTA

Ingredients:

1 baguette, sliced horizontal

1/2 cup olive oil

1/8 teaspoon garlic powder

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

12-ounce jar marinated artichoke hearts

1 cup mushrooms, sliced

1 cup mozzarella cheese

2 green onions, snipped

1 tablespoon pimento, chopped

Instructions:

Preheat oven to 400°. Slice baguette horizontally and place open face on baking sheet. Spread olive oil on top of baguette. Sprinkle with garlic powder, marjoram, salt, and pepper. Drain artichoke hearts, reserving liquid. Cut artichokes into bite size pieces and add back into the liquid. Add mushrooms to liquid. Mix well to coat. Divide artichoke/mushroom mixture between the baguette halves. Top with mozzarella cheese. Bake for 15-20 minutes until cheese is melted and bread is crunchy. Cut into diagonal slices. Garnish with green onion and pimento.

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? The Daily Special: Noodle Rigatoni! When time is of the essence, and you need a fulfilling meal, this dish can be made in minutes. While the wine is slightly chilling, and you wish to keep the kitchen cool, everything works together between stovetop and microwave. Your tastebuds will be satisfied without salad or bread as well since this meal-in-a-bowl hits the spot.

NOODLE RIGATONI

Ingredients:

1 pound Italian sausage, ground

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1/4 teaspoon sea salt

1/4 teaspoon fennel

1/4 teaspoon oregano

1/4 teaspoon basil

1/8 teaspoon red pepper flakes

1/8 teaspoon marjoram

1 8-ounce jar marinated artichoke hearts, cut-up

2 cups of Italian Roma tomatoes in sauce, cut-up

1/4 cup feta cheese, crumbled

16 ounces rigatoni noodles

Instructions:

In a large skillet, brown Italian sausage until crumbled and cooked through. Drain and add garlic powder, pepper, salt, fennel, oregano, basil, red pepper flakes, and marjoram. Keep warm over low heat, stirring occasionally. Warm separately the cut up tomatoes and the marinated artichoke hearts. Keep warm. Meanwhile, bring a 4-quart pan of salted water to a boil. Cook pasta until tender; about 10 minutes. Stir often. It should be firm. Drain pasta. Place portions of rigatoni in individual serving bowls. Spoon tomatoes in sauce over noodles. Arrange artichoke hearts around edges. Lastly add crumbled Italian sausage over top. Garnish with feta cheese.

Dining Outside the Home: Ground Round Grill & Bar in Worthington, Minnesota 

Dining Outside the Home: Ground Round Grill & Bar in Worthington, Minnesota! After a long road trip, crossing State lines, having a restaurant within arm’s throw of the hotel is pretty nice. It does a body good to stretch the legs and walk about. And after being in a car all day, dining outside on an open terrace is an added bonus. Although an American franchise, this upscale eatery boasts a varied menu for the health-conscious, gluten-free crowd, and avid sports enthusiast. The Roasted Garlic Chicken Flatbread was truly gourmet. Baked to perfection, it fulfilled my expectation. Its rich ingredients of basil pesto, roasted tomatoes, garlic chicken chunks, and marinated artichokes were crowned with baby arugula drizzled with a sumptuous balsamic glaze. Now doesn’t that sound heavenly?

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Artichoke Pesto Spread! No matter if you eat artichokes for their nutritional value (high in antioxidants) or if you just need a serving of veggies that taste incredible on toast, this recipe is an excellent tool to pull out in a pinch. The main ingredients are usually in the pantry or refrigerator, so everything is ready to serve in minutes. 
ARTICHOKE PESTO SPREAD
Ingredients:

1 14-ounce can marinated artichoke hearts, drained and chopped

1-2 tablespoons garlic basil pesto

1/2 cup Parmesan cheese, grated

3/4 cup mayonnaise

2 green onions, sliced

Rosemary Olive Oil Crackers
Instructions:

Preheat oven to 350°. Combine artichoke hearts, pesto, Parmesan cheese, and mayonnaise in a mixing bowl. Blend well. Fold in sliced green onions. Transfer to an ovenproof dish that has been sprayed with a nonstick oil. Bake uncovered for 25 minutes, or until lightly browned. Serve warm with crusty artisan bread and seasoned crackers. 

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? The Daily Special: Uptown Burrata Masterpiece Salad! I stumbled onto this decadent cheese with the soft creamy center at first bite when my husband and I visited Little Italy in Boston. Hearing the excitement in the voice of our waiter piqued my interest. Oh my, this has to be the best cheese ever! The easiest way to describe it is to say that it’s a type of fresh mozzarella cheese with a hollow center filled with thick cream that boasts of a rich buttery taste. Make sense? It’s meant to be eaten at room temperature, so don’t waste your money melting it on a pizza.
UPTOWN BURRATA MASTERPIECE SALAD
Ingredients:

1 bunch fresh arugula leaves

3-4 Campari tomatoes, quartered

6-ounces artichoke hearts, marinated

6-ounces Burrata mozzarella cheese

Balsamic Reduction 

Cracked black pepper to taste
Instructions:

Arrange arugula leaves in a shallow bowl. Place tomatoes and artichokes around decoratively. Place a portion of the Burrata mozzarella at center stage. Drizzle balsamic reduction sauce over all. Garnish with cracked peppercorns to taste. Yes, please!

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? The Daily Special: Noodle Rigatoni! When time is of the essence, and you need a fulfilling meal, this dish can be made in minutes. While the wine is slightly chilling, and you wish to keep the kitchen cool, everything works together between stovetop and microwave. Your tastebuds will be satisfied without salad or bread as well since this meal-in-a-bowl hits the spot. 
NOODLE RIGATONI
Ingredients:

1 pound Italian sausage, ground

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1/4 teaspoon sea salt

1/4 teaspoon fennel

1/4 teaspoon oregano 

1/4 teaspoon basil 

1/8 teaspoon red pepper flakes

1/8 teaspoon marjoram

1 8-ounce jar marinated artichoke hearts, cut-up

2 cups of Italian Roma tomatoes in sauce, cut-up

1/4 cup feta cheese, crumbled

16 ounces rigatoni noodles
Instructions:

In a large skillet, brown Italian sausage until crumbled and cooked through. Drain and add garlic powder, pepper, salt, fennel, oregano, basil, red pepper flakes, and marjoram. Keep warm over low heat, stirring occasionally. Warm separately the cut up tomatoes and the marinated artichoke hearts. Keep warm. Meanwhile, bring a 4-quart pan of salted water to a boil. Cook pasta until tender; about 10 minutes. Stir often. It should be firm. Drain pasta. Place portions of rigatoni in individual serving bowls. Spoon tomatoes in sauce over noodles. Arrange artichoke hearts around edges. Lastly add crumbled Italian sausage over top. Garnish with feta cheese.