butter

Xcellent Celery Soup

What’s Cooking in Gail’s Kitchen? Bright Ideas: Xcellent Celery Soup! The best intentions go out the window when you realize you have more celery in the refrigerator than you can possibly eat, even on a health-kick. Plus, I’m no longer feeding a family of four. The reality is, as I’ve aged, my appetite has waned and I no longer require three solid meals a day. Can anyone else relate? Thank goodness I like homemade soup, especially if it has potatoes in it. This slightly modified version adds celery to the pot. And since I make potato salad with celery, I didn’t think this was too much of a stretch. Perhaps you will agree.

XCELLENT CELERY SOUP

Ingredients:

2 1/2 cups water

2 teaspoons chicken bouillon

2 tablespoons salted butter

1 large russet potato, peeled and roughly chopped

3-4 celery ribs, chopped

1/2 yellow onion, chopped

1/2 teaspoon celery seed

2 tablespoons light cream

Garlic Croutons, for garnish

Celery Leaves, for garnish

Instructions:

In a 4-quart pan over medium-high heat, combine water, chicken bouillon, and butter. Add potato chunks, chopped celery, and yellow onion. Bring to a boil. Stir; reduce heat to low and cook until potatoes are fork-tender, approximately 20 minutes. Sprinkle in celery seed and light cream. Transfer mixture to a food processor and pulse to purée, leaving enough to make the soup chunky. Ladle into soup bowls. Garnish with garlic croutons and celery leaves.

Raspberry Pistachio Brie

What’s Cooking in Gail’s Kitchen? Bright Ideas: Raspberry Pistachio Brie! If you need a reason to make an appetizer, read on. It works beautifully as Brie for brunch, a romantic “date night” for two, or a festive dessert while sipping on espresso. Think about it. The cheese itself is so creamy, with a slight robust flavor. The skin can be chewy. Either you like it or you don’t. The raspberry jam has a remarkable sweetness that pairs well with the nuttiness of pistachios. Everyone wins.

RASPBERRY PISTACHIO BRIE

Ingredients:

8-ounce wheel of Brie cheese

1 tablespoon sea salt butter, softened

1/4 cup raspberry jam

1/4 cup pistachios, roughly chopped

Instructions:

Preheat oven to 350°. Unwrap the Brie wheel. Lightly score the top so the skin can absorb the ingredients. Transfer the wheel to an ovenproof dish. Spread the sea salt butter over the top of the cheese. Layer with dollops of raspberry jam. Sprinkle with chopped pistachios. Bake for 12-15 minutes, or until the cheese is melted and gooey. Remove baked Brie from the oven. Serve warm with slices of lightly buttered baguette toast.

PB, Bacon & Jam Burger

What’s Cooking in Gail’s Kitchen? Bright Ideas: PB, Bacon & Jam Burger! Let the debate begin over peanut butter on a hamburger or an American cheese slice…because you can’t have both. Bacon gets to stay since everyone loves bacon. Amirite?! Peanut butter’s nutty taste actually compliments the beef patty. And it’s salty enough to take the place of cheese. The strawberry jam, with a sprinkling of hot pepper flakes, tickles the taste buds at the back of your throat making it an insanely good experience. I’m kind of a snob now that I’ve tasted brioche buns. Their buttery flavor, and the fact that they keep everything contained, is worth the cost difference. Are we good? Then carry on without regrets.

PB, BACON & JAM BURGER

Ingredients:

1 pound lean ground beef

1/2 teaspoon sea salt

1/8 teaspoon black pepper

4 tablespoons natural peanut butter, creamy variety

1-2 tablespoons sriracha sauce

4 tablespoons strawberry jam

1/8 teaspoon red pepper flakes, optional

8 slices bacon, cooked until crispy

4 lettuce leaves

4 brioche hamburger buns

Instructions:

Combine ground beef, sea salt, and black pepper in a mixing bowl. Mix well. Divide meat into four equal portions. Flatten into hamburger patties. Set aside. Preheat grill to medium-high heat. Meanwhile, combine the natural peanut butter with sriracha sauce. Stir until smooth. Grill burgers for 4 minutes per side or until a meat thermometer reads 160°F. To build-the-burger, layer two strips of bacon on the bottom bun. Place the hot hamburger patty over the bacon. Immediately spread the peanut butter mixture on top. It will begin to soften and melt. Drop a dollop of strawberry jam on top. Sprinkle red pepper flakes into the jam, if desired. Finish with a lettuce and the top of the brioche bun. Serve immediately.

Lemon Butter Chilean Sea Bass

What’s Cooking in Gail’s Kitchen? Bright Ideas: Lemon Butter Chilean Sea Bass! Anyone, besides me, a fan of butter on seafood? Lobster. Crab Legs. Chilean Sea Bass. Shrimp. Scallops. You name it…if the seafood is slightly sweet, mild in flavor, moist and tender, or flaky yet firm, I practically kick everything else to the curb in favor of rich and decadent seafood. Now that I live in Florida, I can stretch my palate a bit with fresh seafood harvested or caught off the coastline. Not only does it support local fishermen, it also puts me in touch with seafood retail markets that thrive on this economy. And, yes, I’m spoiled. Some of the vendors even come directly to my community on a weekly basis. I see more fish in my future.

LEMON BUTTER CHILEAN SEA BASS

Ingredients:

2 8-ounce Chilean Sea Bass fillets

1/4 cup salted butter

1/8 teaspoon garlic powder

1/8 teaspoon parsley flakes

Juice of fresh 1/2 lemon

Instructions:

Preheat gas grill to 400°. Form a piece of aluminum foil into a baking sheet to accommodate the fillets. Be sure to raise the sides to contain the buttery juices. Spray foil with nonstick oil. Set aside. In a microwave-safe dish, warm the salted butter. Add garlic powder, parsley flakes, and lemon juice. Gently whisk. Wash Chilean sea bass fillets; pat dry with a paper towel. Before placing the fillets on the foil, brush both sides with melted lemon butter. Save the extra butter mixture for serving. Grill the Chilean Sea Bass for 5-6 minutes with the lid closed to maintain the internal temperature. Turn the grilled sea bass and repeat cooking time 5-6 minutes longer for even grilling. Brush with remaining butter mixture. Serve immediately.

Irish Apple Cake

What’s Cooking in Gail’s Kitchen? Bright Ideas: Irish Apple Cake! I can practically hear your first question: How is this cake different from a traditional one? Well, as you mix the ingredients, you may notice the batter is pretty thick and dense. It’s not pourable like a cake mix, that’s for sure. I guess you could compare it somewhat to a sponge cake…..with apples. Plus topping. Streusel is what makes it extra-special, if you know what I mean. When it’s all said and done, you can definitely justify eating it as an early breakfast, a midday brunch, an afternoon pick-me-up, or a late night dessert. If you were at my house, you’d see my husband keeps a spoon propped inside the cake dome. Because, sometimes…you know, you just can’t resist one bite.

IRISH APPLE CAKE

Ingredients for Streusel Topping:

3/4 cup flour

1/4 cup rolled oats

1/2 cup sugar

1/8 teaspoon sea salt

6 tablespoons butter, cold

Instructions for Streusel Topping:

In a medium bowl, combine flour, rolled oats, sugar, and sea salt. Mix well. Add the cold butter, using a fork. Blend the butter into the flour mixture until it resembles coarse breadcrumbs. Set bowl aside in the refrigerator.

Ingredients for Irish Apple Cake

1/2 cup butter, room temperature

1/2 cup sugar

2 teaspoons vanilla extract

2 eggs

1 1/4 cup flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon sea salt

3 tablespoons milk

3 Granny Smith apples, peeled, cored, and sliced thin

Instructions for Irish Apple Cake:

Preheat oven to 350°. Butter and line a 9” round baking dish. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla extract. Beat eggs, one at a time, and add to creamed mixture. In a separate bowl, whisk together flour, baking powder, cinnamon, and sea salt. Fold the dry ingredients into the wet ingredients. Gradually add milk while mixing as the batter forms. Transfer batter to the prepared baking dish. Arrange a single layer of sliced apples over batter. Cover the apples with the streusel topping. Bake 60-65 minutes, or until a cake tester comes out clean. Cool 10 minutes before slicing. Serve warm or at room temperature.

Apple Dumpling Dreams

What’s Cooking in Gail’s Kitchen? Bright Ideas: Apple Dumpling Dreams! There’s something special about an apple dumpling, don’t you think? Perhaps it reminds you of the changing seasons. Perhaps it conjures up childhood memories. Perhaps the earthy spices and syrupy sweetness crank up your comfort level. No matter the hypnotic effect, apple dumpling dreams can reflect the way we look at our lives. Do we deny sweets or do we nourish our bodies? “An apple a day keeps the doctor away”. It’s all about perspective, moderation, and control. Thank goodness we have freedom of choice. When it comes to apple dumplings, especially now, dreams really do come true.

APPLE DUMPLING DREAMS

Ingredients:

4 Granny Smith apples, peeled and cored

1 package refrigerated pie crusts

4 star anise pieces

Ingredients for Syrup:

3/4 cup sugar

1 cup water

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons butter

Ingredients for Apple Filling:

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon butter, room temperature

Instructions:

Preheat oven to 375°. Lightly grease a 9” square baking dish; set aside. To make the syrup, combine sugar, water, cinnamon, and nutmeg in a saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in 2 tablespoons butter. Set aside. In a mixing bowl, combine ingredients for apple filling. Mix brown sugar, cinnamon, nutmeg, and butter until consistency is crumbled. Cut each pie crust in half. Form each half into a ball and place on a lightly floured surface. Roll into 8-inch circles. To assemble, place an apple in the center of a dough circle. Fill the empty core with crumb filling. Fold the dough over the apple, pinching at the top to seal. Transfer apple dumplings to the baking dish. Drizzle with syrup. Place a star anise on each apple. Bake for 40-45 minutes until crust is golden brown. Tent with foil, if necessary, to prevent over browning. Serve warm.

Turkey Burrito Bowl

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Turkey Burrito Bowl! If I’ve said it once, I’ve said it a hundred times…freeze leftover meat for another day. I’m still working on that 22-pound turkey I baked some time ago. You’d certainly never know it by the variety of meals we’ve eaten. Soups, sliders, hash, and the daily special are among the numerous ways we reduce food waste while saving money. By adding fresh produce and grains, using leftover turkey simply becomes a brilliant time saving option. You probably utilize leftovers yourself without even giving it a second thought. I’m thinking stir-fry, casseroles, omelets, and basic sammies. See how easy it is? Just don’t tell the kids.

TURKEY BURRITO BOWL

Ingredients:

2 cups cooked turkey, shredded

1/8 teaspoon garlic powder

1 teaspoon kosher salt

1/4 cup orange juice

1/4 cup vinegar

2 tablespoons butter

Sides: Avocado, lettuce, red onion, tomato, rice, yogurt, and tortilla corn chips

Cilantro, for garnish

Instructions:

Preheat oven to 350°. Combine shredded turkey, garlic powder, kosher salt, orange juice, vinegar, and butter. Transfer to an ovenproof covered dish. Bake 30 minutes, or until all liquid is absorbed. If necessary, remove lid after 30 minutes to allow the juices to breathe. Serve seasoned turkey with instant rice, tortilla chips, and fresh produce.

Quite Tasty Peanut Butter Cookies

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Quite Tasty Peanut Butter Cookies! One of the benefits of touching base with friends in the blogosphere is sharing blessings and paying it forward. Today’s recipe gives a “shout out” to Linda, The Dutch Baker*. She featured a fabulous peanut butter cookie recipe that absolutely made my mouth drool. So much so, I ran to my kitchen to insure I had all the necessary ingredients to whip up a batch. That’s one of the advantages of social distancing, in my opinion. Some even refer it as “stress baking” or “anxiety baking”. Quarantine cooking has even become a thing. It releases tension, challenges our skills, and satisfies the craving for a reward. Whatever way you choose to look at it, we’re all in this together.

QUITE TASTY PEANUT BUTTER COOKIES

Ingredients:

1 cup + 2 tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup butter, room temperature

3/4 cup brown sugar

1/2 cup crunchy peanut butter

1 egg, room temperature

1 teaspoon vanilla extract

White sugar for rolling (optional)

Instructions:

In a bowl, whisk together flour, baking soda, baking powder, and sea salt. Set aside. In a food processor, cream softened butter and brown sugar until pale and fluffy. Add crunchy peanut butter. Pulse to blend. Add egg and vanilla extract. Mix well. Slowly add flour mixture only until slightly combined. Do not over mix. Transfer cookie dough to a bowl. Cover and refrigerate overnight. The following day, remove bowl from refrigerator and allow it to sit at room temperature for 20 minutes. Preheat oven to 350°. Line two baking sheets with parchment paper. By the teaspoonful, form the dough into balls. Roll in white sugar. Arrange on baking sheet. Bake 11 minutes. Remove pan and allow cookies to cool 5 minutes before transferring to a wire rack. Cool peanut butter cookies completely before storing in an airtight container.

*Linda, The Dutch Baker, featured this recipe first. You may visit her at

http://thedutchbaker.wordpress.com/2020/03/18

New York Strip Steak

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: New York Strip Steak! The secret to a good steak, when grilling, is to crank up the heat. It took years to figure this out because grilling is different than baking. A steak likes to have the outside seared, or even charred, in order to keep those wonderful juices inside. The secret is to get the outside seared as soon as possible. When I asked my husband how high the gas grill was set, he replied, “All the way up!” Next, take your cell phone because you’re going to need a timer. For me, the soft pink center of a medium-rare steak is perfection. Obviously, if you prefer it more well done, you add extra time. Ready? Grilling season is upon us.

NEW YORK STRIP STEAK

Ingredients:

1-inch thick New York strip steaks,(for two)

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 tablespoon butter, per steak

Instructions:

Remove steak(s) from the refrigerator 20 minutes before grilling. Season both sides with sea salt and black pepper. Preheat gas grill to highest setting. When you hold your hand over the grill, you have to pull it back immediately. Place steaks directly on grill for 4 minutes. Close the lid. Flip and sear the remaining side for another 3 minutes, with lid closed. Remove from heat and allow steaks to “rest” on a platter for 5 minutes. Add a pat of butter at this time. Serve steak immediately.