butter

Griddle Golden Pancakes

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Griddle Golden Pancakes!  Dust off that old iron skillet you’ve shoved to the back of the cabinet; you’ll never use the electric griddle again. The benefits? Foods brown beautifully holding the cooking temperature steady, plus cleanup is a snap. Just saying. The results are light, fluffy, and golden brown pancakes that would make your grandma proud. 

GRIDDLE GOLDEN PANCAKES 

Ingredients:

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon sea salt

1 egg, beaten

1 cup milk

1/2 teaspoon vanilla extract 

2 tablespoons butter, melted

Vegetable oil for skillet

Instructions:

Heat an iron skillet on medium to low heat. This may take about 5-8 minutes. Combine flour, sugar, baking powder, and sea salt in a bowl.  Form a well in the center. Add egg, milk, vanilla extract, and butter. Mix until a few lumps remain. Brush vegetable oil evenly onto the skillet. Using a 1/4 cup, drop batter into the oiled skillet. Cook 2-3 minutes on side one. Bubbles will appear on the surface before flipping over. Then cook 1-2 minutes longer.  Serve with warm maple syrup and butter. 

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. 

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. 

Vampire Dip

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Vampire Dip. If you appreciate the deep savory aroma of roasted garlic, better add these ingredients to your shopping cart. There’s a reason restaurants use this form of “scent marketing”. Not only does it stimulate your appetite, it creates a pleasant atmosphere for dining outside the home. Our brains register this welcome aroma to build excitement and anticipation of what comes next. Before you know it, roasted garlic triggers our internal reward center that basically gives us permission to order foods that bring us comfort, relaxation, and joy. 

VAMPIRE DIP 

Ingredients: 

2 heads garlic 

1 teaspoon olive oil, divided 

1/2 cup butter, room temperature 

8-ounces cream cheese, softened 

1/2 teaspoon dried thyme 

1/4 teaspoon red pepper flakes

1/8 teaspoon black pepper 

Pinch sea salt 

Instructions: 

Preheat the oven to 375°. Cut the tops off the two heads of garlic. Wrap each base in a piece of foil. Drizzle the olive oil between both packets. Bake 30-40 minutes. Remove from oven and allow to cool completely. Gently squeeze the roasted garlic cloves from the skins into a mixing bowl. Add the room temperature butter, softened creamed cheese, dried thyme, red pepper flakes, black pepper, and pinch of sea salt. Beat with an electric mixer until the consistency is smooth and creamy. Transfer vampire dip to a decorative bowl and serve with assorted crackers. 

Toffee Coffee Cookies

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Toffee Coffee Cookies. Thank goodness toffee bits are now available in the baking department of the supermarket. They are right next to the chocolate chip morsels you also need for this unbelievable cookie recipe. I’m going out on a limb here to say that toffee is the star attraction. (Just in case you happen to toss a handful in your mouth as you’re baking. You’ll see.) The caramelized sweetness balances well with the buttery profile of the nutty crunch. The espresso and chocolate melt smoothly as the toffee breaks apart into roasted granules. This recipe makes a small batch, so you may want to double it if you think they’ll disappear before you get a taste. Just saying. 

TOFFEE COFFEE COOKIES 

Ingredients: 

1 cup flour 

1/4 teaspoon baking soda 

1/4 teaspoon sea salt 

4 teaspoons instant espresso powder 

1 1/2 teaspoons warm tap water 

1/2 cup plus 2 tablespoons sugar 

5 tablespoons unsalted butter, melted and cooled 

1 egg 

1/2 teaspoon vanilla extract 

1/4 cup toffee bits 

Sugar, for dusting

1/4 cup mini chocolate chips, for garnish

Flaky sea salt sprinkles, for garnish 

Instructions: 

Preheat the oven to 350°.  Line a rimmed baking sheet with parchment paper. Set aside. In a mixing bowl, whisk together flour, baking soda, and sea salt. Set aside. In another bowl, whisk espresso powder and warm water until the espresso powder has dissolved. Add sugar and melted butter; whisk until combined. Whisk in egg and vanilla extract until smooth. Using a wooden spoon, gently stir in the flour mixture until a soft dough forms. Fold in toffee bits. Divide cookie dough into 24 portions (1 tablespoon each) and roll into balls. Place 12 balls evenly on the prepared baking sheet. Using the bottom of a greased drinking glass, flatten dough balls slightly. Bake cookies until the edges are set, but the centers are still soft and puffy, about 10-12 minutes. Allow cookies to cool on the baking sheet for 5 minutes. While cooling, place the sugar in a shallow dish. Dust the bottom only of each cookie. Sprinkle the mini chocolate chips on top as a garnish. Sprinkle with flaky sea salt. Transfer to a wire rack. Repeat with second batch of cookie dough. 

Sage Cheddar Beer Bread

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Sage Cheddar Beer Bread. Anyone can make this popular loaf of deliciousness. It doesn’t require yeast. It doesn’t require kneading. It doesn’t require complicated hoops to jump through, either. The freshly baked crust covers the soft cheesy texture inside. Feel free to toast a slice before sinking your teeth into its herbal addition. Bread-lovers unite. We’re on to something very pleasing and delightful right here. 

SAGE CHEDDAR BEER BREAD 

Ingredients: 

2 cups flour 

3 teaspoons baking powder 

3 teaspoons sugar 

1 teaspoon sea salt 

3 teaspoon fresh sage, chopped 

3/4 cup cheddar cheese, shredded 

12-ounces amber ale, room temperature 

1/4 cup butter, melted 

Fresh sage leaves, for garnish 

Instructions: 

Preheat oven to 375°. Spray a loaf pan with nonstick oil; line the loaf pan with parchment paper. Set aside. In a large bowl, combine flour, baking powder, sugar, and sea salt. Stir until mixed. Fold in chopped sage and cheddar cheese. Add the beer, stirring just until the dough forms. Set aside. Warm the butter in the microwave for 20-30 seconds. Brush the melted butter onto the parchment paper, the sides and bottom. Spoon the dough into the buttered loaf pan. Brush the remaining butter evenly over the top of the dough. Bake until golden brown and a wooden pick inserted in the center comes out clean, approximately 45-50 minutes. Remove pan from the oven and allow to cool for 10 minutes. Using the parchment paper, gently transfer the beer bread to a wire rack. Cool 20 minutes longer. Slice and serve. Garnish with fresh sage leaves. 

Queso Mashed Potatoes

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Queso Mashed Potatoes. Before you wrinkle your nose and shake your head “no way”, give me a minute to explain. This queso sauce is treated like gravy, rather than mixed together as a single dish. I understand if you’re not a gravy-lover, it won’t sit well no matter how I spin it. However, if you’re an adventurous spirit, read on. The texture is going to be velvety and heavier than the standard brown gravy. The mild poblano heat cuts through the richness leaving it with a hearty foundation. Will you serve it with the Thanksgiving turkey? Probably not. But you do have the rest of the year to be decadent. 

QUESO MASHED POTATOES 

Ingredients: 

4 Yukon Gold potatoes, peeled and quartered 

2 tablespoons kosher salt

1/2 cup butter, cut into 8 tablespoon pats

2 tablespoons flour

1 cup milk, scalded

3/4 cup MontereyJack cheese, shredded

1/4 cup Parmesan cheese, grated

1 poblano chile, roasted, peeled, seeded, and finely diced

1/2 cup light cream, warmed

Fresh cilantro, for garnish

Chopped tomatoes, for garnish

Red pepper flakes, optional 

Instructions: 

Put potatoes in a large pot; add water to cover them; add kosher salt. Bring to a boil, cover and cook for 20 minutes, or until a paring knife can easily pierce them. Meanwhile, warm two tablespoons of butter in a saucepan. Whisk in the flour and cook one minute. Whisk in the scalded milk, increasing the heat to High. Continue until the milk has thickened, stirring constantly, about 5 minutes. Remove the pan from the heat. Whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmesan cheese and diced poblano pepper. Set aside. Drain the potatoes well and return them to the pot over low heat to dry. When the potatoes turn white, add the remaining butter and warmed light cream. Mash or whip them until creamy. To serve individual portions, make a well in the middle of the potatoes. Ladle cheese sauce over the top. Garnish with fresh cilantro, chopped tomatoes, and a sprinkling of red pepper flakes. Serve immediately. 

Ohio Buckeye Candy

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Ohio Buckeye Candy. In case you’re not familiar with an Ohio Buckeye, it’s a shiny, dark brown seed from one of their native trees. It features a light brown “eye” which resembles the eye of a deer. Although the actual seeds from the tree are poisonous to humans when eaten raw, this bakery version is all about permission granted. The homemade candy became super popular back in the 1960s. Like most iconic treats, it was created by accident when a woman didn’t get the confection completely covered in chocolate. Oops. Thanks to her, now anyone can sweeten their day. 

OHIO BUCKEYE CANDY 

Ingredients: 

1 cup butter, room temperature 

1 cup creamy peanut butter 

4 cups powdered sugar

1 teaspoon vanilla extract 

12 ounces special dark chocolate chips 

2 tablespoons vegetable oil

Instructions: 

In a mixing bowl, use electric beaters to cream together the butter and peanut butter. Slowly add the powdered sugar until you get a smooth consistency. Add the vanilla extract and mix completely. Scoop 4-5 dozen small peanut butter mounds, rolled into balls, onto a baking sheet. Place in the freezer for one hour. Once cold, they are ready for dipping. Meanwhile, pour the chocolate chips and vegetable oil into a microwave-safe bowl. Melt on 50% power in the microwave oven at 30-second intervals. Stir in between to make the chocolate smooth, without lumps, until all the chocolate is melted. Use a toothpick or skewer to dip and coat each peanut butter ball in chocolate, leaving an open circle of peanut butter to show through. This will resemble an Ohio buckeye. Allow excess to drip off. Transfer buckeyes to parchment paper. Allow candy to set before serving. 

Lavender Honey Butter

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Lavender Honey Butter. What in the world am I supposed to do with this, you wonder. Actually, lavender butter is fantastic on baked goods such as croissants, quick breads, muffins, or waffles. By adding a sprinkling of cracked black pepper, roasted vegetables become magically elevated to gourmet status as well. Since lavender is a cousin to the herb rosemary, grilled meats suddenly taste extraordinary, too. Now that the initial shock has worn off, I can see the wheels turning in your mind for other savory pairings. Indeed! 

LAVENDER HONEY BUTTER 

Ingredients: 

1/2 cup unsalted butter, room temperature 

Pinch of sea salt

1/2 teaspoon dried lavender buds, minced

1 teaspoon lemon zest

2 tablespoons Tupelo honey

Lavender buds, for garnish 

Instructions: 

In a mixing bowl, combine the butter, sea salt, dried lavender buds, lemon zest, and Tupelo honey. Mix well to distribute the ingredients evenly. Shape the mixture into a log; transfer to a small dish. Garnish with lavender buds. Cover and refrigerate for approximately half an hour to allow it to become firm. Before serving, take it out of the refrigerator to soften enough to make it spreadable. Enjoy.