bread

“Eye” See You Charcuterie Board

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: “Eye” See You Charcuterie Board! I honestly could not resist buying two hand blown shot glasses featuring an eyeball in the bottom, made by a local artist. What a conversation starter when giving a toast. For instance: “Here’s mud in your eye!” Or “I’ve got my eye on you!” Or “Here’s looking at you, kid.” Maybe you can come up with a phrase familiar to you. No matter how you say “Cheers”, it always means “Let’s get this party started.” Carry On. 

“EYE” SEE YOU CHARCUTERIE BOARD 

Ingredients:

1/2 baguette, frozen

1 orange, sliced

1/2 cup tropical fruit and nut trail mix

4 ounces bacon cheddar cheese, cut into cubes

1/2 pound applewood smoked deli ham, sliced

Hot Honey, for drizzling

Kettle Chips

Sun Chips

Instructions:

Preheat oven to 400°. Place frozen baguette on a baking sheet; set aside. When oven is ready, bake the bread for 10 minutes. Remove and slice. Arrange warm baguette, orange slices, trail mix, cheese cubes, smoked ham, hot honey, kettle chips, and sun chips on a cutting board. Serve. 

Croque Madame Magic

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Croque Madame Magic! For a late night snack or weekend brunch idea, make your own French favorite at home. You can cut corners by using the microwave to melt the cheese and warm the ham. Or instead, for added crunchiness, use an iron skillet to toast the bottom of the sourdough bread until golden brown. Don’t forget to brush both sides with butter. Same with the egg. Make it in the microwave or fry it in the skillet. Don’t you just love it when I give you a choice?

CROQUE MADAME MAGIC

Ingredients:

1 slice artisan sourdough bread, toasted

1 teaspoon sea salt butter

1 slice Canadian bacon

1 slice Gruyère cheese

1 cooked egg, over easy

Herbs de Provence, for garnish

Instructions:

To assemble the open-faced sandwich, place sourdough toasted bread on a plate. Slather with sea salt butter. Next layer Canadian bacon on toast. Cover meat with a slice of Gruyère cheese. Microwave on High setting for 20 seconds. Top with cooked egg. Sprinkle with Herbs de Provence spices. Serve immediately. 

Wild Chilean Shrimp Stuffing

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Wild Chilean Shrimp Stuffing! You’re probably wondering what is so special about Wild Chilean Shrimp. First of all, it is a cold water shrimp, rich in nutrients, caught wild along a small band of Chile. These shrimp contain no additives, making them a simple sustainable seafood option. The quality tastes better knowing each shrimp is hand peeled. The difference, you wonder? Here again the sweet briny flavor of the sea comes out in every bite. As the shrimp is cooked, it retains its flavor, color, and texture. With any product, tasting is believing. Perhaps the next time you spot these ocean treasures, you’ll pick up a bag. Discover how shrimp-ly wonderful they are. 

WILD CHILEAN SHRIMP STUFFING

Ingredients:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, chopped

1/4 cup green pepper, chopped

12 ounces Wild Chilean Shrimp, fully cooked, peeled, deveined, and tail off

1/4 cup beef broth

1 teaspoon pimentos, drained and diced

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper 

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 350°. Grease a one-quart casserole dish with nonstick oil. Set aside. In a large skillet over medium-high heat, warm butter. Add finely chopped onions, chopped celery, and chopped green pepper. Sauté until tender. Add wild Chilean shrimp; heat through. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Stir occasionally to heat through. Remove from heat. Fold in soft bread crumbs. Transfer stuffing to the prepared casserole dish. Bake uncovered 20 minutes. Serve warm. 

Mandel Bread

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Mandel Bread! There’s a reason family recipes are handed down through the generations. It’s usually because they are steeped in tradition and rich in memories. Mandel Bread is also known as Jewish Biscotti. When my friend, Lorrie, presented me with this homemade gift of love, I knew before the very first bite that it was something extraordinarily delicious. The twice-baked crunchy sweet texture, with a hint of almond, is perfect for dipping into a shot of espresso.  The chocolate, flavorings, and another ingredient keep it from turning dry. Bet you can guess what that is. It’s worth every bite. 

MANDEL BREAD (Lorrie’s Recipe)

Ingredients:

4 eggs

1 1/4 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract 

1 teaspoon rum extract

2 teaspoons baking powder

1/4 teaspoon sea salt

3 1/2 cups flour

1 cup mini chocolate chips

1/2 cup walnuts, chopped

Cinnamon Sugar, for dusting 

Instructions:

Beat eggs for 10 minutes, using a stand mixer. Gradually add sugar. Slowly add vegetable oil, vanilla extract, almond extract, and rum extract. Mix to incorporate. Sift together baking powder, sea salt, and flour. Add flour mixture to egg mixture. Allow dough to “rest” in the refrigerator for one hour. Remove from refrigerator and add chopped walnuts. Divide batter in half; putting one half back in the refrigerator for second batch. Divide the first batch into three loaves. Arrange parallel on a slightly oiled baking sheet. Sprinkle top with cinnamon sugar. Bake in a 350° preheated oven on the middle rack for 20 minutes, then move baking sheet to the top rack for 10 minutes to brown. Remove from oven and immediately cut into slices. Turn on sides and put back in oven on the top shelf to dry for another 8-10 minutes. Remove, turn on the other side and repeat. For the refrigerated second batch, add the chocolate chips to the remaining dough and repeat baking process. 

Buttery Stuffed Haddock

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Buttery Stuffed Haddock! If you’re looking for a break from red meat, look no further than fish. I used to think I only had only two choices when it came time for a homemade fish dinner: either bake it or fry it. Now that I have easier access to fresh fish, I’ve expanded my thought process beyond the ordinary. While I’m having fun with the outdoor kitchen, sometimes I want a little more than that as well. I’m here to say that stuffing is no longer just for turkey. Fish offers options like mixing in shrimp, crab, vegetables, herbs, or rice. How crazy is that? Stick around; I’ll show you how it’s done. 

BUTTERY STUFFED HADDOCK

Ingredients for Haddock:

2 – 6 ounce haddock fillets

5 tablespoons butter, melted

2 tablespoons lemon juice

1 teaspoon parsley, minced

1/2 teaspoon paprika 

Ingredients for Stuffing:

6 tablespoons butter, cubed

1 onion, finely chopped 

1/4 cup celery, finely chopped 

1/4 cup green pepper, finely chopped 

1 pound precooked shrimp, peeled, deveined, and chopped 

1/4 cup beef broth

1 teaspoon diced pimentos 

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper 

1 1/2 cups soft bread crumbs

Instructions: 

Preheat oven to 375°. Spray a baking dish with nonstick oil. Set aside. In a large skillet, warm butter over medium heat. Add chopped onion, chopped celery, and chopped green pepper. Sauté until tender. Add shrimp; stir 1-2 minutes. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Heat through. Remove from heat and gently fold in bread crumbs. Divide the stuffing between the haddock fillets. Roll up; transfer stuffed fillets to the prepared baking dish, placing seam side down. Drizzle with melted butter and lemon juice. Sprinkle with parsley and paprika. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve immediately. 

Kalamata Olive Oregano Loaf

What’s Cooking in Gail’s Kitchen? Food With Soul: Kalamata Olive Oregano Loaf! Olive-Lovers rejoice. If olives are not in your wheelhouse, no worries. I’ll catch up with you later…….or you could simply substitute sun-dried tomatoes in this recipe. Just so you know, olives have heart-healthy fats. I’ve mentioned before how much I love bread. And in the World of Bread, there are so many options: whole wheat, multi-grain, sourdough, flax seed, rye, pumpernickel, focaccia, pretzel, and more. Focus today on the taste of Mediterranean culture where savory bread can be made without yeast. Talk about instant gratification for a weeknight treat. Don’t forget the bread dipping oil. It’s slurp-worthy.

KALAMATA OLIVE OREGANO LOAF

Ingredients:

2 cups flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup buttermilk

2 tablespoons butter, melted

2 egg whites, room temperature

1/4 cup Kalamata olive blend, pitted and chopped

1 teaspoon dried oregano

Instructions:

Preheat oven to 350°. Spray a loaf pan with nonstick oil. Line with parchment paper. Set aside. In a large bowl, combine flour, baking soda, and sea salt. Make a well in the center. In a separate bowl, whisk together buttermilk, melted butter, and egg whites. Add liquid mixture to the flour mixture, stirring just until moist. Fold in chopped olives and dried oregano. Spread batter into the prepared loaf pan. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Remove loaf from pan. Serve slightly warm with seasoned olive oil.

Autumn Spice Banana Bread

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Autumn Spice Banana Bread! Whenever people want to give me a gift of a scented candle, I always choose bakery aromas over floral ones. Buttery Caramel Corn, Pumpkin Pecan Waffles, Vanilla Frosted Cupcake, to name a few. I confess, I could have a love affair with cinnamon, maple, ginger, or cardamom. My knees grow weak just thinking about it. Perhaps that is one reason Autumn spices make me crazy while throwing caution to the wind and willpower out the door. I scrape the bowl leaving just enough batter to taste in a teaspoon. It’s how you know the results will be amazing; at least that’s my story and I’m sticking to it.

AUTUMN SPICE BANANA BREAD

Ingredients:

3 bananas, peeled and mashed

1/2 cup mayonnaise

1 egg

1 1/2 cups flour

3/4 cup sugar

1 teaspoon baking soda

3/4 teaspoon cinnamon

3/4 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/4 cup coconut, flaked

1/2 cup carrots, peeled and shredded

Instructions:

Preheat oven to 350°. Line a loaf pan with parchment paper. Set aside. In a bowl, combine mashed bananas, mayonnaise, and egg. Mix well. In another bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg, and sea salt. Stir in the banana mixture, just until moistened. Fold in flaked coconut and shredded carrots. Pour into prepared loaf pan. Bake 55-60 minutes, or until a cake tester comes out clean. Rest for 10 minutes. Remove banana bread from pan and allow to cool completely on a wire rack.

Ingredients for Frosting:

2 ounces cream cheese, softened

2 tablespoons butter, unsalted, softened

1 1/2 cups powdered sugar

1/8 teaspoon sea salt

2-3 tablespoons light cream

Roasted pumpkin seeds and crushed pecans, for garnish

Instructions for Frosting:

In a medium bowl, combine cream cheese and unsalted butter until smooth. Add powdered sugar and sea salt. Whisk in 2-3 tablespoons light cream. Frosting will be thick, but spreadable. Spread the frosting over the completely cooled banana bread. Sprinkle generously with roasted pumpkin seeds and crushed pecans.

Olives, Herbs, and Cheese Crumbles

What’s Cooking in Gail’s Kitchen? Bright Ideas: Olives, Herbs, and Cheese Crumbles! I’m one of those people who are drawn to deli olive bars and gourmet cheese counters. And since they are usually located near the bakery department, picking up a freshly-baked baguette or artisan loaf is second nature as well. Because…sometimes you need an idea for a quick appetizer; thus, there is no shame in using the goodies you already have on hand. That’s when I pat myself on the back for thinking ahead.

OLIVES, HERBS, and CHEESE CRUMBLES

Ingredients:

8-ounces deli olive combination, with herbs

6-ounces crumbled feta cheese, with Mediterranean herbs

1/4 cup olive oil

Instructions:

This works best in small batches. In a mini chopper, add a small portion of the deli olive combination. Pulse to get a course chop. Transfer olives to a medium-size bowl. Repeat until all the olives are roughly chopped. Fold in the crumbled feta cheese. Drizzle olive oil over top. Gently stir to blend well. Cover olive mixture and refrigerate until ready to serve. When ready, allow olive oil to come to room temperature before serving. Spoon olive mixture onto toasted artisan bread slices.

Quick Cherry Nut Bread

What’s Cooking in Gail’s Kitchen? Time To Eat: Quick Cherry Nut Bread! The nice thing about “quick breads” is they require no extra time needed for allowing yeast to rise. The secret ingredients become the baking powder and eggs, which act as leavening agents. No kneading required. By adding fruit and nuts, the quick bread transforms itself into a breakfast delight along with muffins, scones, and biscuits. Keep the texture light by barely mixing the ingredients before baking. Small lumps are completely acceptable. As long as the oven temperature remains constant, the quick bread will rise just fine.

QUICK CHERRY NUT BREAD

Ingredients:

1 cup butter, room temperature

2 cups sugar

4 eggs

1 teaspoon vanilla extract

3 cups flour

1 teaspoon baking powder

1/2 cup milk

1/2 cup almonds, chopped

1 cup chopped maraschino cherries

Instructions:

Preheat oven to 325°. Grease and flour two loaf pans. Set aside. Cream together butter and sugar. Add eggs and vanilla extract. Mix flour and baking powder. Alternate adding flour mixture and milk with the butter mixture until all ingredients are added. Do not over beat. Fold in chopped almonds and maraschino cherries. Spoon batter into prepared loaf pans. Bake for one hour or until done. Cool 10 minutes before slicing.