cheese

Clam Strip Flatbread

What’s Cooking in Gail’s Kitchen? Food is Art: Clam Strip Flatbread! Have you ever used a mobile app to order and deliver food? Word of caution: Don’t wait until you are starving! I had a craving for deep-fried clam strips the other day and……..you guessed it. My eyes were bigger than my stomach. I ate and ate and ate; waited five minutes; then ate and ate and ate some more. Finally, I took a deep breath, announced I couldn’t possibly eat another bite, wrapped up the leftovers, and stored them on the lower shelf of the refrigerator. You know, until later. Two days thereafter it was “must-go” night. (That’s when it’s time to clear out the leftovers.) Guess what I made for dinner. You know. 

CLAM STRIP FLATBREAD 

Ingredients: 

1 prepared flatbread, rectangular 

1 tablespoon olive oil 

1 tablespoon cornmeal

1 cup cocktail sauce, prepared

1 cup mozzarella cheese, shredded

2 cups breaded clam strips, precooked 

1/4 cup cheddar cheese, finely shredded

2 green onions, chopped

Instructions: 

Preheat the oven to 400°. Brush the bottom of the flatbread with olive oil. Sprinkle cornmeal over all. Flip the flatbread so the plain side is up; transfer to a baking sheet. Spread a layer of cocktail sauce over the top crust of the flatbread. Sprinkle with shredded mozzarella cheese. Arrange the fried clam strips evenly over the cheese. Top with a thin layer of finely shredded cheddar cheese. Finish with chopped green onion over all. Bake for 10 minutes, or until the cheese is melted. Serve immediately. 

Brie-zza

What’s Cooking in Gail’s Kitchen? Food is Art: Brie-zza! Fusion foods have made it to the mainstream. It’s when you combine two widely independent foods and turn them into something remarkable. It’s almost like a marriage of two comfort foods, especially when you can’t decide which one to choose. Brie is very ooh-lá lá French; and pizza is pretty much anchored in the Italian heritage. Combine these two fabulous cuisines and the results become a canvas, so to speak, for your favorite toppings. Did someone say “Art on a Plate”? Bien, Buono. 

BRIE-ZZA

Ingredients: 

1 wheel of Brie cheese 

1 refrigerated pizza dough

1 teaspoon garlic, minced

2 tablespoons pizza sauce

1/2 cup mozzarella cheese, shredded

5 pepperoni slices

1 tablespoon butter, melted

Parmesan cheese, grated, for sprinkling

Basil, for garnish

Instructions: 

Preheat the oven to 425°. Line a baking sheet with parchment paper. Set aside. Cut the rind from the top of the Brie wheel; discard. Unroll the refrigerated pizza dough onto the prepared baking sheet. Place the Brie wheel in the center. Use kitchen shears to cut the dough into a circle large enough to cover the sides of the cheese. Discard excess dough. Spoon minced garlic and pizza sauce over the top of the Brie wheel. Top with mozzarella cheese and pepperoni slices. Carefully gather the edges of the crust; pinch around the top edge of the Brie to form a pizza shape. Brush the crust with melted butter. Bake for 20 minutes, or until the cheese is melted and the crust is golden brown. Sprinkle with fresh basil and parmesan cheese. Serve immediately. 

Ah-Mazing Shrimp Parmesan Pasta

What’s Cooking in Gail’s Kitchen? Food is Art: Ah-mazing Shrimp Parmesan Pasta! How did someone come up with the idea of coating shrimp in creamy cheese sauce, you wonder. My guess is because it might appear crude to slurp the sauce with a straw. Just kidding. The cheese actually provides a huge boost of umami (which translates to savory) while the sea salt provides a balance of naturally sweet and succulent shrimp. All these flavors trigger the taste receptors in your tongue, making them linger long enough to smack your lips. Time to grab your diving gear and dig in. 

AH-MAZING PARMESAN SHRIMP PASTA

Ingredients for Pasta:

1 tablespoon sea salt

12 ounces pasta

Ingredients for Shrimp:

1 tablespoon olive oil 

15-ounces shrimp, peeled and deveined 

1/2 teaspoon sea salt

1/2 teaspoon black pepper 

Ingredients for the Sauce: 

2 tablespoons butter

6 cloves garlic, minced

1/3 cup dry white wine

1/2 cup vegetable broth

1 1/2 cups heavy cream

1 1/4 cups Parmesan cheese, grated

1 teaspoon lemon juice

2 tablespoons parsley, finely chopped

1/2 teaspoon black pepper 

Instructions: 

Bring a large pan of water to boil. Add sea salt. Cook the pasta for one minute less than the package directions. Once cooked, reserve 1 1/2 cups of the pasta cooking liquid. Then drain the pasta. Set aside. 

While the pasta is cooking, warm the olive oil in a heavy-based skillet over medium-high heat. Sprinkle the shrimp with sea salt and black pepper; transfer shrimp to the skillet. Stir the shrimp for two minutes until almost cooked. Transfer to a plate. Set aside. Melt the butter in the same skillet. Add the minced garlic and cook for 30 seconds. Pour the white wine into the skillet and bring to a simmer. Cook for two minutes, then add the broth and simmer for two minutes longer. Add the heavy cream. Slowly add the grated parmesan cheese. Stir until the parmesan has melted, then let the sauce simmer for 1 1/2 minutes until it thickens slightly. Add the drained pasta to the sauce along with 1/2 cup of the reserved water. Stir the pasta gently until it is coated in the cheese sauce. Add the cooked shrimp and cook for one minute, tossing gently. If the sauce becomes too thick, add more pasta water until you get a creamy consistency. Add lemon juice, parsley, and black pepper. Serve immediately. 

Whitewashed Egg Pizza

What’s Cooking in Gail’s Kitchen? All the Buzz: Whitewashed Egg Pizza! Putting an egg on pizza? Seriously? I know this might sound a little weird, but take a baby step out of your comfort zone. The first time I saw fried egg on a pizza, I was visiting the south of France. It’s really quite common there. In fact, you’re the fortunate one if you get the egg on your slice at a takeaway stand. You really must give it a whirl. I find as long as I bake in stages, the end result is a crispy crust with an egg over easy. Just imagine how fun it will be to pop the egg yolk and spread it around so everyone gets a taste. 

WHITEWASHED EGG PIZZA

Ingredients:

1 naan

2 tablespoons olive oil

1/8 teaspoon garlic powder 

4 tablespoons chunky pasta sauce 

1 tablespoon fresh basil, chopped

3/4 cup gruyere cheese, shredded 

2 onion rings, nested

1 egg

1/3 cup mozzarella cheese

2-3 tablespoons Greek yogurt

1/8 teaspoon sea salt

Dash of pepper

2 tablespoons fresh basil, for garnish

Instructions:

Preheat oven to 425°. Set oven rack on middle setting. (For the last step you will raise it up one setting.) Rub olive oil over surface of naan. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Spoon chunky pasta sauce evenly over naan. Use 1 tablespoon fresh basil over sauce. Sprinkle with gruyere cheese. Bake 5 minutes until slightly melted. Remove from oven. Raise the oven rack up one setting. Place the nested onions on a flat portion of the crust. Gently crack an egg into the center of the onion rings. Distribute the mozzarella cheese over the pizza, excluding the egg area. Dollop the Greek yogurt over the cheese. Season with salt and pepper. Bake 5 minutes longer or until egg is set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When cheese is gooey and egg is cooked, remove from oven. Garnish with fresh basil. 

Whitewashed Egg Pizza

What’s Cooking in Gail’s Kitchen? All the Buzz: Whitewashed Egg Pizza! Putting an egg on pizza? Seriously? I know this might sound a little weird, but take a baby step out of your comfort zone. The first time I saw fried egg on a pizza, I was visiting the south of France. It’s really quite common there. In fact, you’re the fortunate one if you get the egg on your slice at a takeaway stand. You really must give it a whirl. I find as long as I bake in stages, the end result is a crispy crust with an egg over easy. Just imagine how fun it will be to pop the egg yolk and spread it around so everyone gets a taste. 

WHITEWASHED EGG PIZZA

Ingredients:

1 naan

2 tablespoons olive oil

1/8 teaspoon garlic powder 

4 tablespoons chunky pasta sauce 

1 tablespoon fresh basil, chopped

3/4 cup gruyere cheese, shredded 

2 onion rings, nested

1 egg

1/3 cup mozzarella cheese

2-3 tablespoons Greek yogurt

1/8 teaspoon sea salt

Dash of pepper

2 tablespoons fresh basil, for garnish

Instructions:

Preheat oven to 425°. Set oven rack on middle setting. (For the last step you will raise it up one setting.) Rub olive oil over surface of naan. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Spoon chunky pasta sauce evenly over naan. Use 1 tablespoon fresh basil over sauce. Sprinkle with gruyere cheese. Bake 5 minutes until slightly melted. Remove from oven. Raise the oven rack up one setting. Place the nested onions on a flat portion of the crust. Gently crack an egg into the center of the onion rings. Distribute the mozzarella cheese over the pizza, excluding the egg area. Dollop the Greek yogurt over the cheese. Season with salt and pepper. Bake 5 minutes longer or until egg is set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When cheese is gooey and egg is cooked, remove from oven. Garnish with fresh basil. 

Violet Crostini

What’s Cooking in Gail’s Kitchen? All the Buzz: Violet Crostini! Edible flowers are kind of a new thing for me this year. Everywhere I look, nature has exploded with beauty and color. Because I take special care in avoiding chemicals and pesticides in my herb garden and on the grounds, I can reap the benefits of sweet edible flowers high in vitamins. This recipe for Violet Crostini is one step up from an ordinary salad of mixed greens. By toasting a sesame artisan bread and slathering it with Norwegian Jarlsberg Cheese Spread, the salad greens and fresh violet petals create an open face sandwich or crostini. Top it off with a pretty, light purple edible chive blossom for a light onion taste. Doesn’t it look delicious?

VIOLET CROSTINI 

Ingredients:

2-4 slices sesame bread, toasted

4 tablespoons Norwegian Jarlsberg Cheese Spread*

1 cup mixed salad greens

2 tablespoons violet petals

2 chive blossoms, stems removed

2 tablespoons lemon olive oil

2-4 sprigs lemon thyme 

Instructions:

Toast sesame seed artisan bread. Spoon two tablespoons of Norwegian Jarlsberg Cheese Spread on each piece. Divide salad greens between the crostini. Top with violet petals and chive blossom. Drizzle lemon olive oil over all. Garnish with lemon thyme. 

* Follow the link for the Norwegian Jarlsberg Cheese Spread recipe. 

https://snapshotsincursive.com/2016/06/10

Ultra Charcuterie Board

What’s Cooking in Gail’s Kitchen? All the Buzz: Ultra Charcuterie Board! Feel gourmet at home by creating your own charcuterie board the next time you want to serve appetizers. Choose any smoked, dry-cured, or cooked meat to accompany a couple of mellow cheese selections. I like the Edam cheese for its sweet, nutty flavor. It’s nice to have fruit in the form of fresh, dried, or even preserves to balance out the saltiness of the meats. Don’t forget the pickles or olives, which provide a little tang to the palate. Keep the crackers or bread as plain as possible. You want everyone to focus on the flavor explosion going on in every bite. You can go all out and add chocolate morsels and nuts for nibbling. The best part is everyone wins! People pick and choose their own combinations and give you high praise for being such a genius!

ULTRA CHARCUTERIE BOARD

Ingredients:

5 ounces Old World pepperoni, sliced

3 ounces Old World prosciutto, sliced

7 ounce wheel of Edam cheese

8 ounces dried pitted dates

6 ounces mixed olives

10 ounces smoked almonds

1 bag of multi grain baguette slices 

Instructions:

Arrange everything on one or two charcuterie boards. The pairing is up to each guest. As long as it is appealing, it definitely promotes conversation. Depending on how large a group you have will determine the number of options you choose. For larger groups I suggest crackers, jam, and spreadable cheeses as a nice complement to smoked meats and fresh fruit. Be creative. Garnish with a few sprigs of fresh herbs. 

Sweet Strawberry Salad

What’s Cooking in Gail’s Kitchen? All the Buzz: Sweet Strawberry Salad! Whenever you feel the need to change things up a bit from your ordinary salad, think strawberries! Did you know the strawberry is actually a cousin to the rose family? Truth. In history, they represent love, purity, and perfection. Hmmm. And of course, everyone knows how deliciously sweet they are. Okay, I’m in. Serve a strawberry salad and watch everyone’s face break into a smile.  Think strawberries! 🍓

SWEET STRAWBERRY SALAD

Ingredients:

1 pound Spring Mix, gently torn

1 quart strawberries, caps removed and halved

4 green onions, snipped

1 cup harvarti cheese, grated

1/2 cup sugared pecans, chopped

1/3 cup bacon pieces

1/2 cup lemon olive oil

1/4 cup balsamic reduction 

Instructions:

Combine Spring Mix salad greens, strawberries, and green onion snips in a large bowl. Gently add cheese to mix. Top with sugared pecans and bacon. Toss with lemon olive oil to coat. Drizzle balsamic reduction over all. 

Quiche Cheese Minis

What’s Cooking in Gail’s Kitchen? All the Buzz: Quiche Cheese Minis! Cheese can be a weakness, in my opinion. Mostly because there are so many kinds. Think about it: Aggiano, Brie, Cheddar, Danablu, Emmental, Feta, Gouda, Havarti…and the list goes on. I could probably eat my way through the alphabet in CHEESE alone. Wouldn’t that be interesting? Some experts say cheese is bad for you. I disagree. After all, look at the French. Their diet is filled with cheese, baguettes, and wine. Did you know people in France have low rates of coronary heart disease? “By some estimates, the average French person eats 57 pounds of cheese each year—while the average American eats a measly 34.”* My husband and I visited France where we truly enjoyed the superb food and spectacular culture. And became ultimate cheese lovers. 

QUICHE CHEESE MINIS

Ingredients:

1 tube of crescent rolls

8 ounces Neufchâtel cheese, softened 

2 tablespoons Greek yogurt

1 tablespoon butter, melted

3 eggs

1/4 cup green onion, chopped

1/2 cup sun dried tomatoes, drained and chopped

1/4 teaspoon Herbs de Provence 

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 cup Smoked Gouda cheese, shredded

Instructions:

Preheat oven to 350°. Grease muffin tin with nonstick spray.  Place one triangle dough in each muffin cup. Beat Neufchâtel cheese, Greek yogurt, and butter until smooth. Add eggs, one at a time beating well to combine. Stir in chopped onion, sun-dried tomatoes, Herbs de Provence, sea salt, and pepper. Gently fold in Gouda cheese. Spoon into muffin cups. Do not overfill. (If you have extra filling, no worries, you can make a couple crustless mini quiches.) Bake 15-20 minutes or until golden brown and center is set. Remove quiche minis and serve warm. 

* “Here’s Your New Science-Backed Reason to Eat More Cheese”, Mandy Oaklander @mandyoaklander 

April 13, 2015 TIME.com