butter

Velvety Seafood Chowder

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Velvety Seafood Chowder! Everyone who has enrolled a child or grandchild in preschool is probably familiar with the folk tale known as “Stone Soup”. The story goes, a bunch of starving strangers enter a small village to convince the townspeople to share one ingredient from their root cellars to make a fantastic meal. The strangers produce a magic “stone”, which they place into a large cauldron filled with water. As the pot is cooking over a wood fire, one by one, the curious residents walk by. They are told the soup is almost ready but needs a “little of this or a pinch of that”. The villagers happily agree to throw in everything from carrots and onions to meat and potatoes to enhance the flavor. By the time the medley is fully cooked, the stone is removed and the hearty soup is shared among them. What a wonderful tradition.

VELVETY SEAFOOD CHOWDER

Ingredients:

2 tablespoons butter

1/2 sweet onion, diced

1/2 teaspoon Old Bay seasoning*

1/8 teaspoon thyme

2 tablespoons flour

1/2 stalk celery, sliced

1/2 carrot, chopped

1/2 pound potatoes, peeled and cubed

1/4 cup corn

5 cups chicken broth

1/4 cup white wine

1/2 cup crabmeat, flaked

6 ounces shrimp, peeled and deveined

6.5-ounce can clams, drained and chopped

1 cup heavy cream

1/2 tablespoon fresh parsley

Instructions:

In a heavy pan over medium heat, warm butter. Add diced onion. Sauté until tender, about 5 minutes. Add Old Bay seasoning, thyme, and flour. Cook 2-3 minutes, stirring occasionally. Add sliced celery, chopped carrots, cubed potatoes, corn, chicken broth, and white wine. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add flaked crabmeat, peeled shrimp, chopped clams, and heavy cream. Cook until seafood is fully cooked, heated through, and potatoes are tender, approximately 8-10 minutes. Ladle into bowls; garnish with fresh parsley.

*I receive no recompense for mentioning this product.

Ramping Up Breakfast

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Ramping Up Breakfast! For a hearty and satisfying way to jumpstart your morning, think outside the box with sautéed ramps. Prepared in minutes with hardly anytime at the stove, you’ll be serving up a “green” feast fit for a king. If you live in the country where farm fresh eggs are as plentiful as the next roadside produce stand, even better. Treat yourself to a scrumptious weekend meal on the back porch in true farmhouse style.

RAMPING UP BREAKFAST

Ingredients:

1/4 pound wild ramps

1 tablespoon olive oil

1 tablespoon butter

2 eggs

2 smoked sausage links

2 pieces artisan bread, toasted

Crushed oregano, for garnish

Instructions:

Wash thoroughly every crevice and leaf stem of each ramp. Cut off and discard bulb roots. Rinse again. Gently pat dry with paper towels. Set aside. Warm olive oil and butter in a skillet over medium heat. Transfer ramps to the skillet. Cook until tender and crispy, gently turning. After 10 minutes, divide ramps between two plates. Cook eggs according to personal preference. Add to each plate. Heat smoked sausage, slicing open to sear. Arrange on plates. Butter toast to complete each breakfast plate. Garnish ramps and eggs with crushed oregano. Serve immediately.

One-Bite Cookie Morsels

What’s Cooking in Gail’s Kitchen? Elevated Edibles: One-Bite Cookie Morsels! Years ago while traveling with my husband on a business trip, we had dinner at a popular local restaurant that extended a warm welcome to all who crossed its threshold. Before approaching the hostess stand, we were immediately greeted by the bakery-fresh aromas of homemade cookies. How delightful! On the dessert showcase, to our right, sat a plate of one-bite chocolate chip cookies with a table tent that said, “Please Take One”. I assure you, we didn’t hesitate as we munched away following the hostess to a nice, secluded corner booth. Talk about a memorable experience.

ONE-BITE COOKIE MORSELS

Ingredients:

1 1/3 cups flour

1 teaspoon cornstarch

1/4 + 1/8 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 egg, room temperature

1 1/2 teaspoon vanilla extract

1 cup mini chocolate chips, plus more for topping

Instructions:

Preheat oven to 350°. In a bowl, whisk together flour, cornstarch, baking soda, and sea salt. Line two baking sheets with parchment paper. Set aside. Using a mixer, beat softened butter, brown sugar, and sugar on medium speed until well combined. Mix in egg and vanilla extract. Reduce speed to Low and slowly add dry ingredients. Mix until combined. Fold in mini chocolate chips. Scoop 1/2 tablespoon-sized mounds of cookie dough, form into a ball, press 2-3 mini chocolate chips into top, and place onto prepared baking sheet. Bake 5-6 minutes; remove from oven. Allow to cool for 2 minutes, then transfer cookies to a wire rack.

Lavender Lemon Meltaways

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Lavender Lemon Meltaways! Are you still on the fence about tasting the flavor of lavender? Is it possible you believe it’s way too close to air freshener or bath soap? Think about this a moment…one of the most popular cooking staples in France is dried herbes de Provence. Lavender is in there. It’s a distant cousin to rosemary, which is one reason the leaves can appear similar in young plants. The taste of lavender has a slight undertone of fresh mint, making it a perfect partner for lemon in homemade cakes, creamy frostings, and sprinkled on ice cream. Now I see I have your full attention.

LAVENDER LEMON MELTAWAYS

Ingredients:

3/4 cup flour

1/2 teaspoon baking powder

1/2 cup butter, softened

3/4 cup sugar

1 teaspoon lemon citrus peel

1 tablespoon lemon juice

2 eggs

Lavender Glaze Ingredients:

3/4 cup powdered sugar

1 tablespoon lemon juice

1/8 teaspoon lavender extract

2 tablespoons lemon zest

Lavender buds, for garnish

Instructions:

Preheat oven to 350°. Line a 9”x9” square baking pan with parchment paper. Set aside. Combine flour and baking powder in a bowl. Set aside. Using a hand mixer, beat together the butter, sugar, lemon citrus peel, and lemon juice until light and fluffy. One at a time, beat in eggs. Gradually add the dry ingredients; mix until combined. Pour batter into the prepared baking pan. Bake 25 minutes, or until a cake tester comes out with moist crumbs. Do not over bake. Allow cake to cool completely on a wire rack. To make the lavender glaze, whisk together the powdered sugar and lemon juice. Add lavender extract and lemon zest. Stir until smooth. Pour the glaze over the lemon cake and spread evenly. Sprinkle with lavender buds. Allow glaze to harden before cutting into bars.

Jacksonville Shrimp Boil

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Jacksonville Shrimp Boil! Whoever came up with a one-pot feast of seafood heaven is pure genius. Succulent shrimp, baby red potatoes, sweet corn on the cob, and smoky sausage. Throw everything into the biggest pot you have and let the flavors intermingle with fresh herbs and aromatic spices. The secret is to stagger the cooking process of the ingredients. After all, potatoes take longer to cook fork-tender than shrimp does. Don’t get impatient or you’ll end up with a bowl of slush. Whatever you do, don’t discard the broth. By adding butter, and serving it in small ramekins, it instantly becomes a great dipping sauce for drizzling over everything or sopping up with a crusty bread.

JACKSONVILLE SHRIMP BOIL

Ingredients:

2 lemons, halved plus wedges for serving

1/2 cup Old Bay Seasoning*

8 cloves garlic, smashed

1 red onion, quartered

6 sprigs lemon thyme

1 pound baby red potatoes, halved

4 ears corn, husked and snapped in half

1 pound smoked sausage, cut into chunks

1 1/4 pounds large shrimp, unpeeled

2 tablespoons butter

Hot sauce, for serving

Instructions:

Fill a large pot with 4 quarts water. Squeeze lemon juice into the water. Drop lemons into the pot. Add Old Bay Seasoning, smashed garlic, and red onion. Tie the lemon thyme sprigs with kitchen twine and drop into the pot. Cover and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add red potatoes to the pot; cook just until tender, about 10 minutes. Add the corn and smoked sausage; cook 5 minutes. Finally, add the shrimp to the pot. Cover and cook until the shrimp curl and turn opaque in color, about 2-3 minutes, tops. Transfer the shrimp, sausage, and vegetables to a deep platter using a slotted spoon. Arrange lemon wedges. Ladle 1 cup broth into a serving bowl and add butter. Stir until well blended. Place in the center of the platter. Serve immediately with hot sauce, if desired.

*I receive no recompense for mentioning this product.

Bacon and Egg Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Bacon and Egg Mac ’n Cheese! Grab onto your seat because this dish is going to leave you shouting to the rooftops like a kid on a tire swing. Remember how everyone in the neighborhood would congregate around the sturdy oak, count to three, and then pile on the tire like a bunch of monkeys? The biggest guy was always left behind to spin it around like a giant top before grabbing the rope and jumping aboard. The peals of laughter echoed around the block and seemed to go on forever. It’s a wonder the branch didn’t break, or worse.

BACON AND EGG MAC ‘N CHEESE

Ingredients:

1 cup bow tie pasta

1 teaspoon sea salt

2 tablespoons butter

1/3 cup skim milk

1/3 cup cheddar cheese, shredded

3 slices American cheese

1/4 cup feta cheese

2 tablespoons parmesan cheese, grated

4 strips precooked bacon, crumbled

2 tablespoons red peppers, chopped

2 tablespoons panko bread crumbs

1 tablespoon olive oil

2 eggs, fried according to preference

2 green onions, snipped

Instructions:

Preheat oven to 350°. Spray 2 individual casserole pans with nonstick oil. Set aside. Cook pasta in salted water, according to package directions. Drain and set aside. In a medium saucepan, warm the butter over medium-low heat. Add the drained pasta and skim milk. Stir. Add cheddar cheese, American cheese, feta cheese, and parmesan cheese. Stir occasionally until completely melted. Fold in crumbled bacon and chopped red peppers. Divide between the two casserole pans. In a small dish, combine panko seasoned bread crumbs and olive oil. Stir to moisten. Sprinkle over top. Bake for 10 minutes. Meanwhile, fry the eggs, according to preference. Remove the casserole pans from the oven. Place one fried egg on top of each. Garnish with chopped green onions. Serve immediately.

Zucchini Brownies

What’s Cooking in Gail’s Kitchen? Table Food: Zucchini Brownies! There’s only one reason you ever need to mention the title of this dessert, and that is to avoid a food allergy to zucchini. Honestly, most people will raise their nose and never give it a chance if they know it’s in there. You cannot taste it. To prove it, I served this sweet treat to adults as well as kids. I heard comments like, “That fudge is super amazing!” These brownies are truly rich and fudgy, not to mention packed with healthy nutrients. Go for it.

ZUCCHINI BROWNIES

Ingredients:

3/4 cup butter

2 cups sugar

1/4 teaspoon sea salt

1 1/2 teaspoon vanilla extract

3 eggs

1/3 cup flour

1 cup cocoa powder

1/2 teaspoon espresso powder

2 cups zucchini, peeled and grated

Powdered Sugar, for garnish

Instructions:

Preheat oven to 350°. Line a 9”x9” baking pan with parchment paper, leaving a slight overhang. In a microwave-safe bowl, melt the butter. In a large bowl, mix the melted butter, sugar, sea salt, and vanilla extract. Beat in the eggs, one at a time for one minute each, until the mixture is light and creamy. Gently stir in the flour, cocoa powder, and espresso powder until just blended together. Fold in the grated zucchini. Pour the brownie batter into the prepared pan. Bake 45-50 minutes. Brownies are done when center is set and a cake tester inserted in the center comes out with tiny crumbs attached. Cool on a wire rack for 10 minutes. Lift out of pan and cut into squares. Sprinkle with powdered sugar.

Yellow Cheddar Potato Rounds

What’s Cooking in Gail’s Kitchen? Table Food: Yellow Cheddar Potato Rounds! Who likes potatoes? I do, I do. Buy a bag of potatoes and you’ll never go hungry, I always say. The versatile potato is a chef’s marvel. It can be baked, fried, mashed, hashed, creamed into soups, stirred into casseroles, and even eaten raw. Add a sharper-flavored cheese and you can reach a perfect combination that will make a strong soul swoon. This is why we cook at home, we remind ourselves. It’s simply rich and made fresh. Enjoy, my peeps.

YELLOW CHEDDAR POTATO ROUNDS

Ingredients:

1/2 pound russet potatoes, skin on, washed, and sliced 1/2” thick

2 tablespoons butter, melted

1/2 teaspoon garlic and herb seasoning

1 teaspoon sea salt

1/8 teaspoon rosemary leaves

1 cup cheddar cheese, shredded

2 slices cooked bacon, crumbled

3 chives, snipped

Rosemary sprigs, for garnish

Instructions:

Preheat oven to 400°. Line baking sheet with parchment paper. In a large bowl, toss sliced potatoes with melted butter. Coat well. Arrange buttered potatoes in a single layer on the baking sheet. Sprinkle with garlic and herb seasoning, sea salt, and rosemary leaves. Bake potatoes 20 minutes; flip and bake 10 minutes longer. Top potato rounds with shredded cheddar cheese and crumbled bacon. Bake 5 minutes until cheese is melted and bubbly. Garnish with fresh chives and rosemary sprigs.

Neufchâtel Nibblets

What’s Cooking in Gail’s Kitchen? Table Food: Neufchâtel Nibblets! Instead of serving the traditional large cheese ball at your next group gathering, think about individual portions. As a centerpiece on a buffet table, a cheeseball makes a great focal point until someone digs in. Then it immediately loses its form. On the other hand, nibblets remain appealing. Finger food is always a good idea, in my opinion. Not only are they fun to eat, they make things easier for walking around the edge of a party. Grab a few crackers and nibble away.

NEUFCHÂTEL NIBBLETS

Ingredients:

8 tablespoons Neufchâtel cheese, softened

4 tablespoons butter, softened

1/3 cup Swiss cheese, shredded

1/3 cup cheddar cheese, shredded

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/2 teaspoon smoked paprika

2 tablespoons fresh chives, chopped

1/4 cup pecans, finely chopped

Carrot sticks, cut 3 inches long

Celery sticks, cut 3 inches long

Instructions:

Line a baking sheet with wax paper. In a mixing bowl combine Neufchâtel cheese, softened butter, Swiss cheese, cheddar cheese, onion powder, garlic powder, sea salt, and smoked paprika. Mix well. Using a cookie scoop, form mixture into balls, transfer to prepared baking sheet, and refrigerate one hour or until balls are firm. In a shallow dish, combine fresh chives and chopped pecans. Gently press chilled cheeseballs in nut mixture. Insert vegetable stick into each cheeseball. Arrange a platter and serve.