balsamic

Endive Apple Salad

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Endive Apple Salad! Have you noticed how bright and beautiful the produce is right now? Sometimes I marvel at all the farm fresh fruits and vegetables imagining the flavors I can pair on a plate. It’s a good thing my husband is open to trying new things. A juicy sweet slice of red ripe apple nestled between curly-edged leaves of rich green endive become pleasing to the eye long before the first crunch is heard. Add Bleu cheese crumbles with praline pecans drizzled in a balsamic reduction sauce. Together it adds deliciousness that is unsurpassed, in my opinion. 

ENDIVE APPLE SALAD

Ingredients:

1 large Gala apple 

1/4 lemon juice

1 bunch curly endive 

1 small head napa cabbage 

1/2 cup praline pecan halves

1/4 cup bacon pieces

1/4 cup Bleu cheese crumbles

Balsamic reduction sauce*

Instructions:

Pour lemon juice into a shallow bowl. Cut the apple in half. Take one portion and place cut side down in lemon juice. This keeps the apple from turning brown. Remove the apple and set aside for garnish. For the remaining apple half, core and remove seeds. Slice apple into 7 equal-size wedges; dip both sides of apples into lemon juice to coat. Meanwhile, arrange napa cabbage leaves and endive on a decorative platter, alternating for bursts of color. Place the apple half in the center and nestle one apple wedge inside a cabbage leaf, creating a pinwheel effect. Add praline pecans, bacon pieces, and Bleu cheese crumbles. Drizzle with balsamic reduction glaze. 

*For my quick and easy homemade version, follow the link to

https://snapshotsincursive.com/2015/08/26

Zinfandel Balsamic Reduction Sauce

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Zinfandel Balsamic Reduction Sauce. By now you’re probably very familiar with that finishing touch to garden salads, grilled meats, roasted veggies, and creamy desserts. Look for glossy, syrupy, deep dark brown swirls that taste sweet and smell tangy. It’s the final garnish that stands alone. Pretend you’re writing in cursive or freeform as you drizzle it atop foods. The natural sugars in red wine and raw honey create a thick fine stream that makes any food sit up and take notice. We call it balsamic reduction sauce. 

ZINFANDEL BALSAMIC REDUCTION SAUCE 

Ingredients: 

1 cup Zinfandel red wine 

2 tablespoons balsamic vinegar 

1 tablespoon raw honey

1 tablespoon unsalted butter, cold 

Sea salt & black pepper, to taste 

Instructions: 

In a stainless steel tapered sauce pan over high heat, place the Zinfandel wine, balsamic vinegar, and raw honey. Bring to a boil, stirring constantly. In 15-20 minutes it will reduce by half, and thicken. It should coat the back of a spoon. Remove from heat. Allow the mixture to cool slightly. Whisk in the cold butter until melted for a glossy finish. Season with sea salt and black pepper. 

Xtra Peas, Please

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Xtra Peas, Please. For an appetizer that will elevate any party, think puff pastry smothered in cheese. When these two partners are baked together, the flaky air-filled pastry surrounds the warm gooey cheese adding a depth of gourmet flavor that makes it unforgettable. On occasion I’ve even been known to toss a handful of flash fried pancetta over the top. It adds another layer of texture that makes it melt-in-your-mouth rich, savory, and buttery. Food for thought. 

XTRA PEAS, PLEASE 

Ingredients: 

2 cups frozen peas 

1 sheet frozen puff pastry, thawed 

3/4 cup Gouda cheese, grated 

8 ounces herbed goat cheese 

2 teaspoons Tupelo honey 

1/2 teaspoon kosher salt

1/8 teaspoon black pepper 

1/2 cup snow peas, trimmed and halved crosswise 

1/2 teaspoon olive oil 

Balsamic glaze, for garnish

Red onion slices, optional

Diced pancetta, optional

Instructions: 

Preheat the oven to 400°. Place a piece of parchment paper on a rimmed baking sheet. Set aside. Cook the frozen peas according to package directions; drain and set aside to cool. For the crust, roll out the puff pastry and place it on the parchment paper. Using a fork, score a border all the way around the edge of the pastry, about 3/4 inch. Use the fork tines to prick the pastry inside the border. Sprinkle evenly with the shredded Gouda cheese. Bake until puffed and golden brown, 18 to 20 minutes. Allow to cool for 15 minutes. Meanwhile, combine the goat cheese, Tupelo honey, one cup of the cooked peas, kosher salt, and black pepper in a food processor. Process until smooth and green in color. Spread the goat cheese mixture on the cooled tart. Sprinkle with the remaining cooked peas. In a medium bowl, gently toss the snow peas in olive oil. Arrange them over the top. Garnish with a drizzle of balsamic glaze, red onion slices, and diced pancetta. Serve. 

Vidalia Oven-Roasted Onions

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Vidalia Oven-Roasted Onions! When Georgia Vidalia onions are in season, I can always count on my husband to bring home a 3-pound bag. It might be once a week, it might be less, depending on how fast they disappear. New recipes seem to pop up in my feed every season, too. These naturally sweet onions have a way of grabbing attention when served on burgers, deluxe pizza slices, grilled steaks, and in appetizing cheesy dips, bacon jams, and tasty spreads for toasted baguette slices. The fun never ends. 

VIDALIA OVEN-ROASTED ONIONS 

Ingredients: 

3 medium Vidalia onions, skins left on with tops and bottoms trimmed 

2 tablespoons butter, cut into 3 thin pats 

1 tablespoon fresh rosemary, chopped

1/4 teaspoon sea salt

1/8 teaspoon black pepper

3 bay leaves

Balsamic vinegar, for finishing 

Instructions: 

Spray an oven-proof casserole dish with nonstick oil. Arrange the three onions in the baking dish. Broil on High setting 10 minutes or until the tops are golden brown and slightly charred. Watch carefully. Remove the baking dish. Turn the oven setting to 400°. Place a pat of butter on top of each onion. Press the chopped rosemary into the butter, allowing bits to fall over the onions as the butter melts. Season with sea salt and black pepper. Tuck the bay leaves around the onions. Cover the baking dish with aluminum foil. Bake the onions for 60-70 minutes or until very soft and sweet. Drizzle with balsamic vinegar. Spoon the drippings over the baked onions. Serve immediately. 

Slow Cooker French Onion Soup

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Slow Cooker French Onion Soup! Ever have one of those days when errands and appointments have you running nonstop? Wouldn’t it be nice to have a home cooked meal with a glass of dry red wine when it’s finally time to put your feet up? Look no further than your trusty workhorse, the slow cooker. Not only does it welcome you with aromatic flavors, but the taste is something you just can’t duplicate in 30 minutes. Bask in the reward of a make-ahead dinner. Leftovers can be eaten the next day, or frozen for up to three months. Problem solved. 

SLOW COOKER FRENCH ONION SOUP 

Ingredients: 

3 pounds sweet onions, peeled and sliced into quarters

2 tablespoons unsalted butter, melted

2 tablespoons olive oil 

2 teaspoons kosher salt

1/2 teaspoon black pepper

10 cups beef broth

2 tablespoons balsamic vinegar

3 tablespoons cognac, if desired

Baguette slices, toasted

2 cups Gruyère cheese, divided

French fries crispy onions, garnish 

Green onion snips, garnish

Diced tomatoes, garnish

Instructions: 

Place cut onions in a 5-quart slow cooker. Add melted butter, olive oil, kosher salt, and black pepper. Stir to coat. Cover; cook on Low setting for 12 hours, or overnight. Onions will appear caramelized and dark golden-brown. Stir in beef broth and balsamic vinegar. Cover and cook on Low setting for another 6-8 hours. Add cognac, if using. Preheat the oven to 350°. Ladle hot soup into oven-safe bowls. Place on a baking sheet. Add one toasted baguette slice to each bowl. Top with Gruyère cheese. Bake 20-30 minutes or until cheese melts. Broil 2-3 minutes until bubbly and golden. Garnish with French fried crispy onions, green onion snips, and diced tomatoes. Serve immediately. 

Mediterranean Salad

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Mediterranean Salad! I was asked to provide a salad on short notice for a gathering recently, so it seemed like a no-brainer to share the bounty of my garden. The abundance of ripe tomatoes practically transformed my platter into a work of art. Anyone can do the same. All you need is a few ingredients and two different size platters. 

MEDITERRANEAN SALAD

Ingredients:

4-5 medium tomatoes, sliced

3-4 small tomatoes, sliced

1 pound fresh mozzarella, sliced

1/3 cup olive oil

1/8 teaspoon dried basil

1/8 teaspoon dried marjoram 

1/8 teaspoon dried oregano 

2 mozzarella sticks string cheese, sliced

1 small green pepper

1/2 cup pitted black olives

1/2 cup fresh basil leaves

2-3 tablespoons balsamic reduction sauce

Instructions:

Choose tomatoes that are uniform in size. This will enhance the pinwheel effect when complete. Slice the tomatoes, discarding the end pieces. Place on paper towels to avoid too much juice on the platter. In a shallow dish combine sliced mozzarella, olive oil, dried basil, oregano, and marjoram. Try to coat the cheese evenly. Set aside to marinate. Meanwhile, take the green pepper and cut across the top to remove the stem portion. Hollow out the pepper and rinse. Turn upside down so no water remains inside. This pepper will be placed in the center as the focal point to hold the black olives. To assemble platter, begin by placing the smaller plate inside the platter. Place the green pepper in the center of the small plate. Arrange the small tomatoes and sliced string cheese around the green pepper. Next take the medium tomato slices and alternate with the marinated mozzarella slices until the outer area of the large platter is filled. Take the fresh basil and arrange the leaves throughout. Some may remain whole while others may be snips of basil. Drizzle reserve olive oil being careful not to drench. You may not need much. Drizzle balsamic reduction sauce over all. Garnish olives with colorful picks. 

Balsamic Reduction Sauce – It’s Sweet

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Balsamic Reduction Sauce-It’s Sweet! This is the elegant dark sauce you find drizzled over salads, cheese, meats, vegetables, and even fruity desserts in restaurants. At home, it can be made in minutes. You’ll feel like a master chef when you swirl it over your favorite dishes. I do. 

BALSAMIC REDUCTION SAUCE-IT’S SWEET!

Ingredients:

1 cup imported Italian balsamic vinegar

1/4 cup pure honey

Instructions:

Mix vinegar and honey together in a reduction pan.* (If you do not have one, simply substitute a 2-quart pan instead.) Bring contents to a boil, then reduce to a low simmer. Stir occasionally. You will need to use the exhaust fan on the stove since the aroma of vinegar will fill the kitchen. It will take 10-30 minutes to reduce to half the amount, depending on how thick you want your sauce to be. I prefer it closer to molasses so it stands up when drizzled. Watch carefully so it does not burn. Set the timer every10 minutes to see how it coats the back of a spoon. (It is also helpful to use the markings on the measuring tool.) Once it has reduced to half, remove from heat and set aside to cool. It does thicken up as it cools. Store in the refrigerator. Drizzle on foods in teaspoon-size portions. Enjoy! You’re Welcome! 

* A reduction pan tapers from wide at the top to narrow at the base to encourage evaporation when reducing liquids. It often comes with a measuring spoon that has markings on it for accuracy. 

Unbeatable Italian Favorite

What’s Cooking in Gail’s Kitchen? Food Plating: Unbeatable Italian Favorite! Let’s step away from pizza and pasta a minute to talk about another Italian favorite. Behold, the Caprese Salad. It’s a classic dish from the island of Capri, originating in the 1920s. The presentation is simple yet elegant, so choose your platter wisely. The serving piece should showcase the colorful beauty of the food symbolizing the Italian flag: green, white, and red. Appreciate the heritage, culture, art, and food of Italy. They hold a sense of gratification that is timeless. 

UNBEATABLE ITALIAN FAVORITE 

Ingredients: 

16 ounces ripe Campari tomatoes, sliced

8 ounces fresh mozzarella cheese, sliced into rounds

1 bunch fresh basil leaves

3-4 tablespoons balsamic glaze

1/2 teaspoon Italian herbs, dried

Instructions: 

Choose a decorative platter or individual serving pieces. To prepare the base of the salad, arrange sliced Campari tomatoes along with fresh mozzarella slices. Tuck whole fresh basil leaves in between the layers for flavor as well as presentation. Drizzle the tangy balsamic glaze generously over the top of the tomatoes and mozzarella cheese. Sprinkle with dried Italian herbs. Serve immediately. 

Hearty Roasted Carrots

What’s Cooking in Gail’s Kitchen? Food Plating: Hearty Roasted Carrots! My husband is a fan of savory-sweet carrots. Then again, he could eat his weight in cooked carrots. When roasting them in the oven, I have noticed an enhanced sweetness emerges from the oven’s dry heat. That might explain the love affair it creates. As they roast in the olive oil and seasonings, a strange phenomenon occurs. Natural caramelization adds a flavorful profile making them fork-tender and irresistible. No wonder they say “the way to a man’s heart is through his stomach”. Show your partner how much you love them. 

HEARTY ROASTED CARROTS

Ingredients: 

I pound garden carrots, peeled

2-3 garlic cloves, peeled and left whole

1/4 cup olive oil 

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 lime, cut in half

3 tablespoons balsamic vinegar

Instructions: 

Preheat oven to 400°. Line a baking sheet with a silicone mat. Set aside. In a large bowl, toss carrots with garlic cloves, olive oil, kosher salt, and black pepper. Pour veggies onto the prepared baking sheet. Arrange into a single layer. Squeeze lime juice over all; then place cut limes onto baking sheet. Bake 20 minutes, flip and roast 15 minutes longer, or until tender. Drizzle balsamic vinegar over carrots. Bake 5 minutes longer to form a slight glaze. Remove from oven and serve immediately.