artisan

Violet Crostini

What’s Cooking in Gail’s Kitchen? All the Buzz: Violet Crostini! Edible flowers are kind of a new thing for me this year. Everywhere I look, nature has exploded with beauty and color. Because I take special care in avoiding chemicals and pesticides in my herb garden and on the grounds, I can reap the benefits of sweet edible flowers high in vitamins. This recipe for Violet Crostini is one step up from an ordinary salad of mixed greens. By toasting a sesame artisan bread and slathering it with Norwegian Jarlsberg Cheese Spread, the salad greens and fresh violet petals create an open face sandwich or crostini. Top it off with a pretty, light purple edible chive blossom for a light onion taste. Doesn’t it look delicious?

VIOLET CROSTINI 

Ingredients:

2-4 slices sesame bread, toasted

4 tablespoons Norwegian Jarlsberg Cheese Spread*

1 cup mixed salad greens

2 tablespoons violet petals

2 chive blossoms, stems removed

2 tablespoons lemon olive oil

2-4 sprigs lemon thyme 

Instructions:

Toast sesame seed artisan bread. Spoon two tablespoons of Norwegian Jarlsberg Cheese Spread on each piece. Divide salad greens between the crostini. Top with violet petals and chive blossom. Drizzle lemon olive oil over all. Garnish with lemon thyme. 

* Follow the link for the Norwegian Jarlsberg Cheese Spread recipe. 

https://snapshotsincursive.com/2016/06/10

Onion Basil Bread

What’s Cooking in Gail’s Kitchen? All the Buzz: Onion Basil Bread! You have got to try this! Tasty Vidalia onions are unbelievably sweet and mild. They are grown locally in the state of Georgia, yet recognized all over the world. You begin to see them pop up in the neighborhood markets from mid-April to mid-June. Their unique fresh taste makes them an outstanding option for eating raw or cooking in recipes. Packed with nutritional value makes them a bonus. Become a believer; discover why Vidalia onions are all the buzz!

ONION BASIL BREAD

Ingredients:

Loaf of sesame artisan bread

1/3 cup olive oil plus 2 tablespoons 

1/8 teaspoon garlic powder

1/4 teaspoon marjoram

1/8 teaspoon sea salt

1 large size Vidalia onion, sliced

1/4 teaspoon seasoned salt

1 cup Jarlsberg cheese, shredded

2-3 tablespoons Parmesan cheese, grated

Fresh basil

Instructions:

Preheat the oven to 400°. Line a baking sheet with foil. Cut the bread in half, then length-wise, and quarters. Dredge the cut sides in 1/3 cup olive oil. Sprinkle with garlic powder, marjoram, and sea salt. In a skillet on medium-high heat, add 2 tablespoons olive oil. Add onion slices and seasoned salt. Cover and cook one minute. Stir, reduce heat to medium-low and cook until the onions are caramelized, about 12 minutes. Watch carefully to reduce scorching and stir if necessary. Meanwhile divide Jarlsberg cheese equally over the face of the bread. Top with caramelized onions. Bake for 10 minutes, or until the cheese is bubbly. Remove from oven, sprinkle with Parmesan cheese and garnish with fresh basil. 

Creamed Honey on Toast

What’s Cooking in Gail’s Kitchen? All the Buzz: Creamed Honey on Toast! Begin today at the Farmers Market on a quest for liquid gold. This version of natural honey is thicker in consistency, lighter in color, and creamier than ordinary honey varieties. For one, it does not contain the noticeable sugar crystals that can often leave a grainy aftertaste. Trained beekeepers put more effort into this little delicacy but, in my opinion, it is worth the extra time and effort. Pick up a couple jars this summer. Store them at room temperature and they will be good until you scrape the bottom of the jars. 

CREAMED HONEY ON TOAST

Ingredients:

Artisan bread, sliced

Sea salt French butter

Creamed honey

Ground cinnamon 

Instructions:

Choose a nice artisan bread for toasting. Slather on a tablespoon of sea salt French butter and watch it melt. Next, drizzle a generous swirl of creamed honey over the butter layer. Finally, top it off with a sprinkling of cinnamon. 

White Wine Garlic Shrimp

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: White Wine Garlic Shrimp. You may want to add an artisan bread to this meal-in-a-skillet. I mean, look at those succulent juices just begging to be slurped. If you happen to have a bag of frozen shrimp in the freezer, once thawed, be sure to cook them gently no longer than 1-2 minutes. The object is to only warm them through. Then quickly remove the shrimp to keep them from turning rubbery. It’s easy to overcook shrimp, so avoid that mistake ahead of time. Are we good? Because it’s simply Shrimpolicious! 

WHITE WINE GARLIC SHRIMP 

Ingredients: 

2 teaspoons olive oil 

2 teaspoons butter 

6 garlic cloves, chopped

1 teaspoon red pepper flakes

1/4 cup white wine 

1 cup clam juice 

2 tablespoons lemon juice

1 teaspoon anchovy paste 

1 teaspoon sea salt

1/8 teaspoon black pepper 

1 pound jumbo shrimp, peeled and deveined 

Instructions: 

Warm the olive oil and butter in a skillet over medium heat. Add chopped garlic and red pepper flakes. Sauté 1-2 minutes, or until golden. Add white wine, clam juice, lemon juice, anchovy paste, sea salt, and black pepper. Bring to a boil. Cook 2-3 minutes, stirring constantly. Add the jumbo shrimp, stirring for 2-3 minutes longer until opaque. Do not overcook the shrimp. Serve with crusty bread to soak up all the juices. 

Peppy Parmesan Egg Toast

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Peppy Parmesan Egg Toast! What do you get when you morph a Croque Madame with a BLT? The end result is a spot on open-faced healthy start for the day that will keep you energized for hours. Challenge yourself. Resist the temptation to take a fork and pierce the luscious center of the egg. The silky golden yolk may find you practically licking the plate clean. I won’t tell. 

PEPPY PARMESAN EGG TOAST

Ingredients:

4 slices thick bacon

2 slices rustic sesame bread

2 pats butter

4 slices Parmesan cheese

2 large eggs

2 green onions

Sriracha Sauce to taste

Instructions:

Fry bacon to crisp. Drain on paper towels. Toast bread slices to golden brown. Butter each piece. Slice Parmesan cheese with diagonal pieces to cover toast. Later crispy bacon on cheese. Crack eggs into a small skillet treated with nonstick spray; cook until whites are set, about 2 minutes. Carefully flip without breaking yolk. Reduce heat for one minute longer. Remove from burner and carefully transfer fried eggs to Parmesan toast. Drizzle with Sriracha sauce to taste. Garnish with green onion snips. 

Holy Capers—Salmon Avocado Toast

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Holy Capers-Salmon Avocado Toast! Whenever I have leftover grilled salmon, this is my favorite indulgence. The first time I made it, my husband and I literally stood at the kitchen counter nibbling on it until it was completely gone. Each morsel had us licking our fingers and begging for more. The combination of lemon thyme and salty capers balance the slightly smoky texture of the salmon. It’s followed by a crunch of sesame seed artisan toast with a creamy avocado finish. If you take the time to sit down and enjoy this delightful open-face sandwich, think about pairing it with a light and fruity rosé wine. It’ll tickle your palate and have you giggling all afternoon or evening long. 

HOLY CAPERS—SALMON AVOCADO TOAST

Ingredients:

6 ounces of grilled salmon fillet, flaked 

Sprigs of fresh lemon thyme

2 teaspoons imported capers, non-pareil 

2 slices of sesame artisan bread, toasted

1 small avocado, mashed

1 small tomatillo, diced

Pinch of garlic powder 

1 teaspoon lemon juice

Instructions:

Make sure the grilled salmon fillet is flaked. Set aside. Combine the mashed avocado, diced tomatillos, garlic powder, and lemon juice in a bowl. Blend well. To assemble the open-face sandwich, place the toasted artisan sesame slice on a luncheon plate. Next spoon avocado mixture over top. Layer flaked salmon over all. Sprinkle with capers and garnish with lemon thyme. 

Goat Cheese Fig Toast

What’s Cooking in Gail’s Kitchen? A Cut Above: Goat Cheese Fig Toast! Get ready for a flavor explosion……or at the very least, your eyes will roll back from sheer gratification. Whenever you run across fresh figs, kick up your heels while containing your excitement. You definitely want to choose the best ones for yourself before letting others know of your discovery. Figs are a seasonal delicacy, much like Rainier cherries. These compact, purplish gems deliver a sweet, berry-like flavor that probably reminds you of a distant cousin to everyone’s favorite, the strawberry. Don’t be greedy. Only buy what you need; their shelf life is quite short. Then let your imagination flow. I promise you will not be disappointed. 

GOAT CHEESE FIG TOAST

Ingredients:

4 slices sesame seed artisan bread, toasted

4 ounces goat cheese, room temperature 

4 ounces Neufchâtel cheese, room temperature 

1 tablespoon thyme 

3-4 figs, thinly sliced

2 tablespoons hot honey, for drizzling 

Fresh thyme leaves, for garnish

Instructions: 

Preheat oven to 400°. Arrange slices of sesame seed artisan bread on a nonstick baking sheet. Bake 4-5 minutes, watching closely. Remove from oven, transfer to a platter, and set aside. Meanwhile, in a food processor, combine goat cheese, Neufchâtel cheese, and thyme leaves. Blend on high speed until smooth and creamy. Spread the whipped goat cheese onto the sesame seed toast. Arrange fig slices over all. Drizzle with hot honey. Garnish with fresh thyme leaves. Serve immediately. 

Sombrero Bread Bowl

What’s Cooking in Gail’s Kitchen? Home Cooking: Sombrero Bread Bowl!  OMG, this is the best kept secret!  Go to your nearby Bakery and choose a savory artisan bread, small loaf. I chose Rosemary Olive Oil. From there, the biggest challenge is waiting for your mouth-watering seasoned creation to come out of the oven!  Repeat after me, “All good things come to those who wait!” You can thank me later. 

SOMBRERO BREAD BOWL

Ingredients:

4 ounces Neufchâtel cheese

1/2 cup ranch salad dressing

1 cup extra-sharp cheddar cheese, shredded

2 green onions

1 teaspoon crushed red pepper flakes

6 strips bacon, cooked and crumbled

14.5-ounce round loaf of artisan loaf

Instructions:

Preheat oven to 300°. In medium bowl, blend Neufchâtel cheese, ranch dressing, cheddar cheese, red pepper flakes, and bacon until well mixed. Stir in onion snips. Cut off top of bread bowl. Hollow out insides. These may be used for dipping later. Fill center cavity with creamy mixture. Replace top. Wrap entire loaf in foil. Bake for 90 minutes. Peel back foil to expose bread bowl. Bake 30 minutes longer. Serve warm with bread cubes, multi-colored tortilla chips, and green onions. Enjoy!

Jarlsberg Grilled Cheese

What’s Cooking in Gail’s Kitchen? Home Cooking: Jarlsberg Grilled Cheese!  This is a perfect fusion of buttery, crisp, lightly salted Swiss-style cheese and dense artisan bread. Grilling at the correct temperature is crucial. It will result in a golden-brown crunch followed by a warm flow of oozing cheese with a sweet-tangy finish. Sounds simple, doesn’t it? It really is!

JARLSBERG GRILLED CHEESE

Ingredients:

8 ounces of Jarlsberg cheese, grated

4 tablespoons mayonnaise 

2 tablespoons red onion, chopped

Artisan bread of choice, sliced (sesame bread is pictured)

Salted Butter for browning

Instructions:

Combine cheese, mayonnaise, and red onion in a medium bowl. Mix well. Refrigerate in a covered container for one hour. Slowly melt a dab of butter in the skillet over medium-low heat before adding the bread. Do not let the butter burn. If you brown the bread on both sides first, it will hasten the melting process of the cheese inside. Once the bread is browned on both sides, spread a spoonful of the Jarlsberg cheese mixture over one piece of bread and then place the other slice on top of the sandwich. Apply light pressure being careful not to squeeze the filling out onto the pan. Swirl the sandwich to get a nice brown color, about 2 minutes. Gently flip and repeat. Serve immediately.