basil

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.

Jollof Spaghetti

What’s Cooking in Gail’s Kitchen? Clean Eating: Jollof Spaghetti! Just when you thought you’ve heard of everything, along comes another version of spaghetti night that just made your life a little easier. Gone is the method of boiling water to cook the pasta, worrying about how to keep the starch from building up, or the fact that oil makes the sauce slide right off. Sound familiar? Been there, done that. With this technique, the spaghetti cooks slowly in the marinara sauce. No advanced parboiling required. The results are moist, definitely al dente, and paired with the meatballs…out of this world. I see this in your future.

JOLLOF SPAGHETTI

Ingredients:

28-ounce can Roma tomatoes in basil sauce, cut-up

1/4 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon basil

1/4 teaspoon marjoram

1 teaspoon olive oil

1 teaspoon agave nectar

1 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1/2 cup sweet onion, chopped

1/2 cup green pepper, chopped

8 ounces spaghetti

1 pound frozen large Italian-style meatballs, precooked and thawed

Parmesan cheese, for garnish

Instructions:

In a large bowl, combine Roma tomatoes in sauce, oregano, garlic powder, basil, marjoram, olive oil, agave nectar, kosher salt, and red pepper flakes. Mix well. In a microwave-safe dish, combine sweet onion and green peppers. Microwave on High for 2 minutes. Add to marinara sauce. Transfer mixture to a Dutch oven. Bring to a boil over medium-high heat. Add spaghetti; stir. Reduce heat to simmer for 15 minutes or until spaghetti is cooked. Stir occasionally to separate pasta. In a microwave-safe dish, add the Italian-style meatballs. Cook on High setting, according to package directions. When cooked, add to the spaghetti mixture. Gently stir. Simmer 5 minutes longer to combine flavors, or keep warm until ready-to-serve. Spoon into bowls and garnish with parmesan cheese.

Utmost Prosciutto Plate

What’s Cooking in Gail’s Kitchen? Talking Points: Utmost Prosciutto Plate! Treat yourself right by going the extra mile in gourmet treats. Something so simple, yet sublime, can change a mood from sour to exciting. We all need something to look forward to. Am I right? Fresh mozzarella is usually sold in a brine or water solution to retain its moisture, texture, and soft shape. Let it drain for a few minutes on paper towels; then dab dry and slice. By drizzling a rich olive oil over the mozzarella to enhance that delicate milky flavor, the buttery essence peeks through. Add a leaf or two of fresh basil to enrich the nutritive value. As you sit there nibbling on a slice of prosciutto, pat yourself on the back for enduring the tough times we’ve been through recently. Our home is a safe haven and we can get through whatever storm is next.

UTMOST PROSCIUTTO PLATE

Ingredients:

4 ounces fresh mozzarella, room temperature

1 tablespoon olive oil

1/8 teaspoon dried basil

3 ounces old world prosciutto, sliced

7 ounces rustic crostini crackers

4 ounces organic green olives, pitted

Instructions:

Drain mozzarella cheese for a few minutes on paper towels; then dab dry and slice. Transfer to a platter. Drizzle with olive oil. Sprinkle with dried basil. Arrange sliced prosciutto and crostini crackers around cheese. Add pitted green olives. Garnish with fresh basil. Serve with Pinot Grigio.

Red Pepper Bruschetta Pasta

What’s Cooking in Gail’s Kitchen? Food With Soul: Red Pepper Bruschetta Pasta! I truly enjoy perusing Italian gourmet markets. There’s something charming and romantic about choosing a jar of private-label olive oil, flavored balsamic vinegar, house roasted red pepper bruschetta, or four-fruit jam. An extensive collection of imported products can send my mind spinning as I begin to salivate with serving ideas. There are often aromas of freshly baked bread, smoked and cured meats, unique deli offerings, an antipasto bar, pizza nook, and fresh burrata station. San Marzano tomatoes always seem to make it into my cart as well as olive tapenades and basil pesto or marinated artichoke hearts. Before you leave, don’t forget a nice bottle of Chianti.

RED PEPPER BRUSCHETTA PASTA

Ingredients:

8 ounces spaghetti pasta

1 tablespoon kosher salt

1/3-1/2 cup red pepper bruschetta, prepared

Basil leaves, for garnish

Instructions:

Bring a large pot of water to boil. Cook pasta in salted water for 8-10 minutes or until al dente, stirring occasionally. Drain pasta in a colander. Transfer cooked pasta back to the pot. Add prepared red pepper bruschetta mixture. Gently toss; heat through. Using tongs, place spaghetti clusters into a serving bowl. Garnish with fresh basil leaves. Serve immediately.

Legendary Pizza Burger

What’s Cooking in Gail’s Kitchen? Food With Soul: Legendary Pizza Burger! I’ll never forget my first experience eating a pizza burger. I was probably 16 years old at the time. I worked in a ladies retail clothing store downtown. On my dinner break, I walked across the street where a drugstore had a lunch counter with a grill and fryer. Being a crazy kid who loved anything pizza, I ordered it off the menu. Upon first bite, this white goo began to overflow across my hands to the plate below. My first thought was, “Ohmygosh, this burger is rotten with a slimy white stuff running out of it!” Fortunately my brain kicked in and I realized what I was actually tasting was mozzarella cheese. From that day on, I was a champion for anything pizza burger. And the remarkable afterthought is, now I compare every other menu item pizza burger to it. Unexpected, but true.

LEGENDARY PIZZA BURGER

Ingredients:

1 pound lean ground beef

1 teaspoon Italian seasoning

1 teaspoon sea salt

1/2 teaspoon black pepper

4 slices fresh mozzarella cheese

4 brioche buns, split and toasted

1/2 cup prepared pizza sauce, warmed

Fresh basil, for garnish

Instructions:

Preheat gas grill to 350°. In a large bowl, combine lean ground beef, Italian seasoning, sea salt, and black pepper. Form mixture into 8 patties. Place one slice of fresh mozzarella cheese into the diameter of a patty. Press another patty on top; pinching together to seal. Repeat until all four patties are formed. Cook directly on the grill. Close lid and grill for 6-7 minutes per side. Transfer pizza burgers to a platter. Serve between brioche buns. Top each pizza burger with a dollop of pizza sauce. Enjoy.

Hard Salami Corkscrew Pasta

What’s Cooking in Gail’s Kitchen? Food With Soul: Hard Salami Corkscrew Pasta! Tricolor pasta always makes me feel like a special occasion. The burst of natural colors in spinach and tomato keep the dish from becoming humdrum, in my opinion. By adding veggies, cheese, or pickles, the salad becomes a meal-in-a-bowl. Mix things up by substituting artichokes, hard-boiled eggs, or cucumbers. It’s really up to your personal preference and cravings of the moment. Any leftovers can be stored in the refrigerator for up to five days. As if. (smile)

HARD SALAMI CORKSCREW PASTA

Ingredients for Pasta Salad:

1 1/2 cups rainbow rotini corkscrew pasta, uncooked

4 ounces hard salami, cut into strips

1/2 pint grape tomatoes, halved

1/4 cup green olives, halved

1/4 cup red onion, finely chopped

1/2 sweet bell pepper, chopped

Ingredients for Dressing:

3 tablespoons garlic wine vinegar

1/4 cup olive oil

1 tablespoon sugar

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon marjoram

1/4 teaspoon garlic powder

Instructions:

Cook pasta according to package directions. Drain. Rinse under cold water. In a serving bowl, combine cooked pasta, hard salami, grape tomatoes, green olives, red onion, and bell pepper. Gently toss. In a small bowl, whisk together garlic wine vinegar, olive oil, sugar, sea salt, black pepper, oregano, basil, marjoram, and garlic powder. Mix well. Pour the dressing over the pasta. Toss to coat. Refrigerate for one hour. Serve.

Zucchini Meatball Bateaux

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Zucchini Meatball Bateaux! Call me “Fancy Shmancy” today since the title of this recipe makes it gourmet all-the-way. Bateaux means Boat. And in the world of food, nothing looks more like a boat than zucchini, especially when it’s sliced horizontally and scooped out. Amirite? Actually, I like this recipe because I always seem to have a bag of frozen Italian meatballs on hand in my freezer. Most days I make my own homemade marinara sauce because I like to stock my pantry with a variety of Italian Roma tomatoes that are imported from Italy. Obviously you can do the same. Recipes are designed to modify in ways that bring accolades to you for the extra effort. If time is of the essence, follow the instructions below. I promise you won’t be disappointed.

ZUCCHINI MEATBALL BATEAUX

Ingredients:

2 medium zucchini, sliced in half lengthwise

16 precooked frozen Italian meatballs, thawed

15-ounce jar prepared marinara sauce

1/2 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, shredded

8 ounces fresh burrata cheese

1 tablespoon olive oil

1/4 teaspoon Italian herb blend

Fresh basil, for garnish

Instructions:

Preheat oven to 400°. Arrange sliced zucchini halves on a baking sheet that has been sprayed with nonstick oil. Scoop out the center of each zucchini, using a spoon, to remove seeds and create a well to hold the fillings. Spread a little marinara in each zucchini. Place 4 Italian meatballs in each. Divide the remaining marinara between them. Top with mozzarella and parmesan cheeses. Bake 20 minutes, or until cheese is melted and bubbly. Transfer zucchini boats to a platter. Place fresh basil leaves on each end. Divide the burrata into four sections and arrange dollops as desired. Drizzle each dollop with olive oil and sprinkle with Italian herbs. Serve immediately.

Xalapa Party Punch

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Xalapa Party Punch! Before you read further, I want you to know this is an adult beverage and not intended for those under the age of 21. It does contain alcohol, so drink responsibly. Big-batch cocktails, or party punch, are nice to have on hand for last minute gatherings or friends who drop by unannounced. I keep a pitcher in the refrigerator for just that reason. If you do the same, choose a container that has an airtight lid. There’s nothing worse than sipping on an icy cold cocktail that smells like garlic or grilled leftovers. With the subtle fruity notes of apple, orange, cherry, and apricot, Xalapa Party Punch will get everyone talking. Carry On.

XALAPA PARTY PUNCH

Ingredients:

1 cup hot black tea

1/2 cup Tupelo honey

1 orange rind, grated

2 cups dark rum

2 cups apple brandy

2 cups dry red wine

Orange rind, grated

Crushed Ice

Instructions:

In a saucepan over low heat, combine hot black tea, Tupelo honey, and grated orange rind. Heat for 5 minutes. Stir occasionally. Remove from heat; set aside to cool. Add dark rum, apple brandy, and dry red wine. Refrigerate until ready to serve. Pour into glasses filled with crushed ice. Garnish with fresh basil or mint.

Vodka Sauce Shrimp Fettuccine

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Vodka Sauce Shrimp Fettuccine! Here’s something a little different for you to try instead of the usual fettuccine alfredo. Now, wait a sec to hear me out. Don’t get me wrong. I love alfredo sauce as much as the next one, but sometimes you gotta think about limiting calories and fat just to squeeze into that favorite outfit. Marinara sauces might be just the answer you’re looking for on “Pasta Night”. You won’t sacrifice taste because there’s still butter, light cream, and vodka. Some alcohol does evaporate as it is simmering, but only about 15%. (However, it will completely burn off if the sauce cooks for long periods of time.) Because vodka is somewhat tasteless, it basically enhances all the other flavors of the dish without overpowering it. Try it, you may like it.

VODKA SAUCE SHRIMP FETTUCCINE

Ingredients:

6 ounces fettuccine pasta

1 tablespoon sea salt

1 tablespoon butter

3/4 cup onion, finely chopped

2 cloves garlic, minced

1/8 teaspoon red pepper flakes

15-ounce Italian tomatoes, crushed

2 tablespoons vodka

3 tablespoons light cream

1/2 teaspoon lemon zest

1/2 pound precooked shrimp, peeled and deveined

Fresh basil, for garnish

Instructions:

In a large pan, add sea salt to 2 quarts boiling water. Cook pasta 10 minutes. Drain, cover, and set aside. For the vodka sauce, in a large skillet, melt butter over medium-high heat. Add onions; sauté for 5 minutes, or until lightly browned. Lower heat to medium. Add minced garlic and red pepper flakes. Cook one minute longer. Add the crushed tomatoes to the onions. Stir in vodka, light cream, and lemon zest. Simmer 5 minutes. Add the precooked shrimp, simmering 5 minutes longer. Gently fold the fettuccine noodles into the vodka sauce. Heat through. Divide portions into pasta bowls. Garnish with fresh basil. Serve immediately.