butter

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Timeless Classics: Quickly-Grilled Pork Loin Chops! Uncover the grill for another mouth-watering main course that is sure to please. Imagine the sound of a sizzle soon followed by an aroma-filled cloud of char-grilled pork that is enough to make your stomach growl. Within minutes, a tender moist slice is tested and savored before anything else. 
QUICKLY-GRILLED PORK LOIN CHOPS 
Ingredients:

4 bone-in pork loin chops, center cut 3/4″ thick

3-4 tablespoons olive oil

1 teaspoon Mrs. Dash Herb and Garlic seasoning

1 teaspoon seasoned salt

1 tablespoon butter, unsalted

Rosemary sprigs to garnish
Instructions:

Place 2 tablespoons olive oil in a shallow dish. Sprinkle with half the Mrs. Dash Herb and Garlic seasoning plus the seasoned salt. Place pork loin chops in a single layer, pressing down slightly to absorb the spices. Pour remaining olive oil over top; sprinkle with seasonings. Cover with plastic wrap and refrigerate one hour. Remove dish from refrigerator 15 minutes before grilling. Preheat grill on medium-high heat, about 375°. Cook pork loins for 6 minutes per side for 3/4″ chops. Turn only once. Cut time in half for thinner chops. Discard marinade. Do not over cook. The internal color of cooked pork is white fading to light pink in the center. Transfer pork loin chops to a serving platter; let rest for 10 minutes before serving. This results in juicier meat. Garnish with a dab of butter and rosemary sprigs. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Timeless Classics: Gruyère Onion Soup! Everyone, sooner or later, falls in love with French Onion Soup, in my opinion. After all, who can resist the savory taste of caramelized onions, buttered croutons, and gooey melted cheese smothered in a beef broth that’s been splashed with a well-aged cognac? I wish I could tell you it’s as easy to make as opening a can of soup, but it isn’t. Don’t hate me. Let’s just say this…..if you are looking for an evening of mystery, romance, and excitement, then read on. This “soup de jour” may be the love potion that’ll woo the night away. Bon Appetît!
GRUYÈRE ONION SOUP
Ingredients:

3 Vidalia onions, peeled and sliced

2 tablespoons butter

1/2 teaspoon sea salt

1/2 teaspoon Herbs de Provence

1 cup white wine

1 teaspoon honey

1/2 cup apple cider vinegar

10 ounces beef consommé 

1 cup low-sodium chicken broth

2 tablespoons Lea & Perrins Worcestershire sauce 

4 ounces Montamoré cheese, crumbled

Splash of cognac

4 slices baguette, toasted

4 tablespoons Parmesan cheese, grated

4 slices Gruyère cheese

Parsley flakes to garnish
Instructions:

In a shallow bowl, microwave sliced onions on HIGH for 2 minutes. In a large skillet, melt butter on low setting. Do not scorch. Layer onions over butter. Sprinkle with sea salt and Herbs de Provence. Cover and do not stir for 10 minutes. Remove lid and stir occasionally until onions are dark in color, another 10 minutes. Turn heat to High and add white wine and honey. Cook until wine is reduced and consistency is thick. Reduce heat to Simmer. Add apple cider vinegar, beef consommé, low-sodium chicken broth, and worcestershire sauce. Simmer for 15 minutes. Ladle soup into four oven-proof crocks placed on a heavy baking sheet. Add Montamoré crumbled cheese. Top with a splash of cognac. Place a toasted baguette slice on top of soup. Sprinkle with Parmesan cheese. Lay one slice of Gruyère cheese over each bowl, with corners slightly overlapping sides. Broil on High for 2 minutes until cheese is bubbly and golden. Remove carefully! Garnish with parsley flakes and serve immediately. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Timeless Classics: French Baguettes! Ever wonder why the daily baguette, le baguette quotidien, in France tastes so much better than in the US? For one, it is meant to be baked and eaten the same day. After that, don’t be surprised if it goes stale. No preservatives. Well, I can attest that as soon as the aromas filled the kitchen and drifted throughout the house, I had to ask myself, “Why would anyone want to wait?” The crunch of crispy crust, the melted sea salt French butter, and the hint of honey sweetness were enough to be convincing. Plus, I let the bread machine do half the work. Another bonus, the perforated French bread pan “simplifies baking baguettes worthy of a Parisian boulangerie.”* I agree. 
FRENCH BAGUETTES
Ingredients:

1 cup water

2 1/2 cups bread flour

1 tablespoon sugar

1 teaspoon sea salt

1 1/2 teaspoons active dry yeast

1 egg yolk

1 tablespoon water
Instructions:

Using a bread machine, combine water, bread flour, sugar, sea salt, and yeast. Select Dough cycle and press Start. When the cycle is completed, transfer dough to a greased bowl. Coat all sides of dough with grease. Cover; Place bowl in a warm area for 30 minutes. Dough will rise to double its size. Punch down dough. Place onto a lightly floured surface. Roll out to a 12″x16″ rectangle. Cut dough in half to equal two 12″x8″ rectangles. Beginning at the 12” side, roll dough tightly, pounding out air bubbles. Roll gently back and forth to taper ends. Transfer loaves to a divided and perforated French bread pan. Make diagonal slashes across each loaf every 3 inches. Cover and let dough rise in a warm area for 40 minutes, or until doubled in size. Preheat oven to 375°. Mix egg yolk and water. Brush over tops of loaves. Bake 20-25 minutes until golden brown. 
* I receive no recompense for mentioning the Williams-Sonoma Perforated French Bread Pan. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Timeless Classics: Apricot-Glazed Apple Galette! It’s apple-picking time of year. Pay a visit to the nearest orchard for an afternoon of relaxation and sipping cider slushes. Local farmers encourage and invite visitors to catch a glimpse of the family farm in celebration of Harvest. Not only can you nibble on caramel-dipped apples and warm apple dumplings, but don’t be surprised if you find yourself taking a hayride to the corn maze or pumpkin patch. Me? I grab my French market bag and load up on Galas and Granny Smith apples!
APRICOT-GLAZED APPLE GALETTE
Ingredients for crust:

1/3 cup plus 1 tablespoon butter, cold

1 cup flour

1/2 teaspoon sea salt

2 tablespoons ice water
Ingredients for filling:

2 large gala apples, core removed, peeled, and sliced

Scant lemon juice

1/4 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/3 cup apricot jam

1-2 tablespoons apricot brandy

3 tablespoons butter

1 egg yolk
Instructions:

This recipe makes two individual galettes. Preheat oven to 425°. Using a food processor, pulse cold butter, flour, and salt to the size of small peas. Sprinkle in ice water one tablespoon at a time until dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 an hour. Remove wrap and place dough on a lightly floured surface. Cut in half. Roll each half into an 8″ circle. Place on parchment paper-lined baking sheet. Beginning in the center, spiral apple slices like a fan. Be sure to leave a border. Fold edges of dough toward the center, creating a rustic crust. Press gently to seal. Repeat for second galette. Sprinkle apples with lemon juice. Cover apples with sugar, nutmeg, and cinnamon. Spread apricot jam over apples. Pour apricot brandy over all. Dot with butter. Whisk together egg yolk and water. Brush the egg wash along the edges of the dough. Bake 10 minutes. Reduce oven temperature to 350° but do not remove the galettes. Bake an additional 45 minutes until lightly browned. Transfer the galettes from the baking sheet by lifting with the parchment paper. Cool on wire rack to keep the bottoms from getting soggy. Serve warm with ice cream or whipped cream. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Be Our Guest: Liptauer Cheese Spread! I love appetizers. Mostly because they give you permission to graze through a meal. Some say by eating smaller meals more frequently, it can lead to a longer, healthier life. So, around dinner time you could find me uncorking a bottle of nice red wine and nibbling on fruit, cheese, and crudités. This mellow cheese spread offers a blend of anchovy-stuffed green olives, sweet onions, salty capers, and spicy French Dijon mustard. Permission granted, my friends. 
LIPTAUER CHEESE SPREAD
Ingredients:

8-ounce block of Neufchâtel cheese

1/2 cup unsalted butter

2 tablespoons Vidalia onion, finely chopped

12 anchovy-stuffed green olives, finely chopped

1 teaspoon French Dijon mustard

1 teaspoon imported capers, chopped

1 teaspoon caraway seed

1 teaspoon paprika 
Instructions:

Combine softened Neufchâtel cheese and butter. Mix until smooth. Add Vidalia onion, anchovy-stuffed green olives, French Dijon mustard, imported capers, caraway seed, and paprika. Mix well. Form into a ball. Chill for one hour. Garnish with parsley. Serve with toasted baguette slices and vegetable crudités. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Be Our Guest: Foolproof Strawberry Galette! It’s more than the sweet strawberries that make this an appealing dessert. In my opinion, the delicious buttery cream cheese crust is as good as it gets. First of all, to keep your galette foolproof, here are a few tips. Make sure the dough is not too moist or it will turn chewy instead of crisp. Pay attention to the strawberries. If they appear too juicy, add more cornstarch to help the filling thicken. And don’t overfill the galette. Remember, there is no pie plate to contain the abundance. It’s better to make two smaller galettes than a big sloppy one. And lastly, be sure to use parchment paper on the baking sheet or you may find yourself replacing bakeware from the runoff. All that being said, let’s roll. 
FOOLPROOF STRAWBERRY GALETTE
Ingredients:

1 1/4 cups flour

1/4 teaspoon sea salt

1 tablespoon sugar

4 ounces Neufchâtel cheese, cubed

1/2 cup butter, cold and cubed

2 pounds strawberries, hulled and cut up

1-2 tablespoons cornstarch 

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/4 cup sugar

1 egg, beaten

2 tablespoons sanding sugar

2 tablespoons brown sugar
Instructions:

Pulse flour, sea salt, and 1 tablespoon sugar in a food processor. Add Neufchâtel cheese and butter. Pulse until crumbly. Add 3-4 tablespoons of ice water and pulse just until dough forms a ball. Remove onto a lightly floured board. Gently knead to tighten dough. Pat into a disk and wrap in plastic wrap. Refrigerate one hour. Unwrap dough and roll to 1/8 inch thickness between 2 sheets of parchment paper. Create a 12″ diameter circle. Transfer dough to a baking sheet. Refrigerate for 30 minutes. Meanwhile preheat oven to 350°. In a large bowl, toss strawberries with cornstarch, vanilla extract, lemon zest, and 1/4 cup sugar. Leaving an inch border, arrange strawberries atop dough. Fold border up and over strawberries to create a rim. Brush crust with egg wash. Sprinkle with sanding sugar. Bake galette 45-50 minutes or until crust is golden. Cool on a wire rack. Sprinkle with brown sugar.

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? Be Our Guest: Broccoli Florets in Cashew Sauce! Are you one of those siblings who used to roll your eyes at the idea of being told to “eat your vegetables”? Isn’t it amazing how we outgrow childhood perceptions and turn them into a food-lover’s paradise? I know, right! Take broccoli, for instance. I remember sitting at the table until every tender green floret had been pushed around my plate, refusing to eat another bite. Nowadays, I practically cheer when the waitress says I can substitute broccoli in place of french fries.  
BROCCOLI FLORETS IN CASHEW SAUCE
Ingredients:

1 pound broccoli, cut up and stems removed

1/3 cup unsalted butter

1 tablespoon brown sugar

3 tablespoons Golden Mountain sauce

2 teaspoons garlic vinegar

1/4 teaspoon Mrs. Dash Herb and Garlic Blend

2 cloves garlic, minced

1/3 cup cashews, chopped
Instructions:

Cut the stalk off a head of broccoli with a sharp knife. As you cut through the thickness, the individual florets will fall away into smaller pieces. The crowns will feel tight and springy with the appearance of tight closed buds. Discard stems. Place the florets in a microwave safe covered dish. Add 2 tablespoons water. Microwave on HIGH for 3 minutes. Carefully remove from microwave oven; drain. In a small skillet, melt butter over medium heat. Add brown sugar, Golden Mountain sauce, garlic vinegar, Mrs. Dash spices, and garlic cloves. Bring to a boil; stirring to dissolve sugar. Remove from heat. Mix in the cashews. Ladle cashew sauce over broccoli florets and serve. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Eat More: French Toast Bananas Foster! For that daily dose of potassium you get in bananas, think French Toast for breakfast. With an added twist of Bananas Foster, you may feel as though you’re dining on a private balcony overlooking the French Quarter in New Orleans. It’s that good! For starters, I used Hawaiian sweet bread for its unique fluffy texture. By soaking the slices in a custard-style egg mixture and browning them in a buttered iron skillet, the results were luscious. 
FRENCH TOAST BANANAS FOSTER
Ingredients for Sauce:

1/4 cup butter

1/2 cup brown sugar

1/4 cup cream

1/4 cup maple syrup

1-2 tablespoons dark rum

3-4 bananas, cut into thick slices

1/8 teaspoon cinnamon

1 smidgen nutmeg
Instructions:

Melt butter in a small saucepan. Do not scorch. Add brown sugar; stir. Gradually bring to boil and add cream, stirring constantly. Cook until thick, about 4 minutes. Turn heat to lowest setting. Add maple syrup and dark rum. Stir until smooth. Add sliced bananas, cinnamon, and nutmeg. Cook until tender.  
Ingredients for French Toast:

4 slices Hawaiian sweet bread, sliced thick

3 whole eggs, beaten

1/2 cup half and half cream

1 teaspoon vanilla extract

2-3 tablespoons butter

Whipped cream

Mini chocolate chips

Pecan pieces
Instructions:

Whisk together eggs, half and half cream, and vanilla extract. In a shallow dish place 4 slices of Hawaiian bread, single layer. Pour custard egg mixture over bread; turn bread to coat both sides completely. Let moistened bread rest to soak up liquid. In an iron skillet, melt one tablespoon of butter on medium-low heat. Transfer the soaked bread to the skillet. Cook until golden brown, approximately 3 minutes per side. Add butter as needed. If cooking in batches, transfer browned French toast to a wire rack on a baking sheet and keep warm in a 200° oven. To serve, place a piece of French toast on a plate. Cover with banana sauce and dollop of whipped cream. Top with a second slice of French toast. Add more banana sauce. Garnish with whipped cream, chocolate chips, and pecan pieces. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? Eat More: Dump Cake with Cherries! Allow me to explain what is a less appealing title for a cake recipe. Dump Cake, seriously? Before you head off in another direction, let me assure you this is literally the easiest cake recipe you’ll find today. It comes from one of those cookbooks put together by a group of church ladies in the early 1980s. And it is fantastic! After all, just “dump” the ingredients in a 9″x13″ pan and bake. Top it off with a scoop of vanilla bean ice cream or a dollop of sweetened whipped cream. Can I hear a “Hallelujah”? 🌟
DUMP CAKE WITH CHERRIES
Ingredients:

1 21-ounce can cherry pie filling

1 15-ounce can crushed pineapple

1 18-ounce box of yellow cake mix

1/8 teaspoon cinnamon 

1 smidgen nutmeg

1/3 cup brown sugar

1/2 cup butter

1/2 cup almonds, sliced
Instructions:

Preheat oven to 375°. Dump cherry pie filling into the bottom of a 9″x13″ glass baking dish. Spread into a single layer. Dump crushed pineapple, with juice, on top of cherries. Spread to cover. Sprinkle dry cake mix evenly over fruit layers. Top with cinnamon, nutmeg, and brown sugar. Dot with slices of butter. Cover with sliced almonds. Bake for one hour, or until golden brown and bubbly. Serve warm.