bread

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.

Uff-Da Bread Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Uff-Da Bread Tacos! Did you know there is a difference between naan and pita bread? Pita bread is definitely enhanced by all the ingredients stuffed into it. Naan, on the other hand, is made with egg and yogurt-instead of water-which are typically fermented (or rested) in the dough before baking in a clay oven, which makes it chewy and delicious. The texture is different and more pliable. Have I piqued your curiosity? If so, now it’s time to see for yourself. You’re welcome.

UFF-DA BREAD TACOS

Ingredients:

4 single-serving naan bread slices

2 tablespoons vegetable oil

1 pound ground chorizo

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon black pepper

1 cup picante sauce, divided

1 cup romaine lettuce, gently torn

1 cup pinto beans, drained

1 cup Mexican blend cheeses, finely shredded

1/2 red onion, thinly sliced

1/4 cup black olives, sliced

1/2 cup sour cream

Fresh cilantro, for garnish

Instructions:

In a skillet over medium-high heat, cook chorizo. Break apart the meat as it cooks. Drain off excess grease. Reduce heat to low; sprinkle in the chili powder, ground cumin, dried oregano, and black pepper. Mix well. Simmer 2 minutes. Keep warm. Warm grill pan, over medium-high heat; brush pan with vegetable oil. Use remaining vegetable oil to lightly coat naan on both sides. Place naan slices on pan for 1 minute; flip and repeat for one minute longer. Naan will be slightly charred, soft, and pliable. Remove pan from heat. Set aside. To assemble bread tacos, spoon picante sauce on each naan. Layer with romaine lettuce leaves, pinto beans, crumbled chorizo, Mexican blend cheeses, red onion slices, and black olives. Top with a dollop of sour cream and the remaining picante sauce. Garnish with fresh cilantro. Serve immediately.

New Day Red Pepper Frittata

What’s Cooking in Gail’s Kitchen? Cheerful Choices: New Day Red Pepper Frittata! When you need breakfast for more than one, think frittata. Omelets serve one, frittatas serve two or more. Nowadays the courteous thing to do is omit the crust in case someone needs a low-carb gluten-free option. You can always serve the frittata with a crusty artisan piece of buttered toast for those who like bread with their meal. Using light cream will result in more of a creamy egg custard, but can certainly be omitted. Because I had already packed my iron skillet, I had to make due with a baking dish. Baking the frittata in an iron skillet gives the edges a “fried” appearance, which always gets the mouth drooling.

NEW DAY RED PEPPER FRITTATA

Ingredients:

8 large eggs

1/4 cup light cream

1/2 teaspoon seasoned salt

1/4 teaspoon black pepper

1/3 cup fresh basil, minced

1/2 cup mozzarella cheese, shredded

6 green onions, chopped

1 cup sweet red peppers, chopped

2 green onions, for garnish

Instructions:

Preheat oven to 350°. Spray a baking dish with nonstick oil. Set aside. In a mixing bowl, whisk together eggs, light cream, seasoned salt, and black pepper. Fold in fresh basil, mozzarella cheese, chopped green onions, and sweet red peppers. Mix well. Pour mixture into prepared dish. Too with 2 green onions. Bake, uncovered, for 25 minutes or until eggs are completely set. Remove from oven. Let stand 5 minutes. Serve warm.

Vineyard Pork Tenderloin

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Vineyard Pork Tenderloin! Pinot Noir is one of my favorite wines. Despite its complex flavors of woodsy cherry and forest-path raspberry, it leans toward a drier side without making your tongue stick to the roof of your mouth. That being said, it’s often challenging to figure out what food pairings work well with it. Obviously, pasta dishes provide a natural choice. But have you thought about grilled steak, roasted chicken, or pork tenderloin? Pause a moment; take a deep breath. Now transport yourself to a sun-soaked villa along a pebbled path to a harvest table overlooking acres of rolling hills bursting with ripe grape clusters. Taste and sip. Eventually you’re going to take a seat and linger over dinner. Read on.

VINEYARD PORK TENDERLOIN

Ingredients:

1 tablespoon olive oil

3/4 cup panko breadcrumbs

2 medium pork tenderloins, boneless

2 tablespoons mayonnaise

1 egg, beaten

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup parmesan cheese, grated

1 tablespoon parsley flakes

1/2 teaspoon garlic powder

Instructions:

Preheat oven to 425°. Spray a wire rack with nonstick oil. Place rack onto a baking sheet. Set aside. Warm olive oil in a skillet over medium heat. Add panko breadcrumbs, stirring constantly, for 2 minutes until golden brown. Transfer crumbs to a shallow dish. Set aside to cool. To prepare pork tenderloins, place one piece in a gallon-size ziploc bag. Using a rolling pin, flatten the meat to 1/4” thickness. Place the pork loin aside and repeat with second piece. Pat dry on paper towels. In a shallow dish, whisk together mayonnaise, egg, kosher salt, and black pepper. Mix well. To the panko breadcrumbs, add parmesan cheese, parsley flakes, and garlic powder. Mix well. Dip each pork tenderloin in the egg mixture. Dredge completely in the breadcrumb mixture, pressing to stick. Repeat for extra crispy crust. Place tenderloins on wire rack. Bake for 15-20 minutes until tenderloins are golden brown. Serve immediately.