cheese

Zinc-Rich Fingerling Potatoes

What’s Cooking in Gail’s Kitchen? Time To Eat: Zinc-Rich Fingerling Potatoes! I think I mentioned how much I like “grazing” through my meals. The reality is, as I’ve aged and adjusted to health challenges, my appetite has wained quite a bit. It would help if I got hunger pangs, but that doesn’t seem to be happening either. Soooo, when a dish like these broiled salt and vinegar fingerling potatoes comes along, I have no guilt about adding a couple of side sauces for dipping and calling it a meal. I promise I’ll vouch for you, too.

ZINC-RICH FINGERLING POTATOES

Ingredients:

1 pound fingerling potatoes, sliced horizontally

2 cups white vinegar

1 tablespoon plus 1 teaspoon kosher salt

2 tablespoons olive oil

1/4 teaspoon black pepper

Tzatziki Dip, for serving

Blue Cheese Dressing, for serving

Instructions:

In a pot, combine fingerling potatoes, white vinegar, and one tablespoon kosher salt. If the liquid does not cover the potatoes by 1/4”, add a little water until it does. Bring to a boil, then lower the heat to Simmer. Cook until fork-tender, about 8 minutes. Allow the potatoes to cool in the liquid for 30 minutes. Drain well; pat potatoes dry with paper towels. Preheat the broiler on High setting. Arrange the potato halves in a single layer on a baking sheet sprayed with nonstick oil. Brush the potatoes with olive oil; then sprinkle with remaining kosher salt and black pepper. Broil until lightly browned, about 7 minutes. Then flip the potatoes over and brown the other side, about 5 minutes longer.

Tapas Temptations

What’s Cooking in Gail’s Kitchen? Time To Eat: Tapas Temptations! Try something new and different the next time you feel like grazing on small plates. You can call it “Happy Hour” or “Appetizers” with a popular twist. You won’t get full because these bite-size snacks tend to keep the conversation going, especially with chilled wines. I’ve discovered baking a frozen baguette actually improves the finished product. The outer crust turns crispy, leaving the center to be soft and chewy. Now we’re talking bakery fresh results. For the perfect balance in a tapas party, think warm cheese, cold meat, savory veggies, and crusty bread.

TAPAS TEMPTATIONS

Ingredients:

7-ounce wheel of Brie cheese

1 tablespoon Tupelo honey

1 tablespoon blueberry jam

1/4 cup fresh blackberries

6-ounce demi baguette, frozen

2 tablespoons sea salt butter

1 teaspoon dried oregano

2 Roma tomatoes, chopped

1/4 cup mozzarella cheese, finely shredded

2 tablespoons olive oil

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

2.5 ounces mild Genoa salami, sliced

Fresh sprigs of thyme, for garnish

Instructions:

Preheat oven to 350°. Cut the rind off the top of the wheel of Brie. Place cheese wheel in a baking dish. Drizzle Tupelo honey over the top. Add the blueberry jam. Place fresh blackberries over jam. Bake for 10-12 minutes, or until the cheese has completely melted. Remove from oven. Place on a serving tray. Increase oven temperature to 400°. Place the frozen demi baguette on a baking sheet lined with aluminum foil. Bake 10 minutes. Remove from oven and slice into servings. Spread sea salt butter over the slices; top with dried oregano. Arrange on a plate. For the tomato relish, combine chopped tomatoes and mozzarella cheese. Drizzle with olive oil; sprinkle with basil, marjoram, and garlic powder. Gently mix to combine ingredients. Transfer to a serving dish. Arrange Genoa salami on another plate. Garnish tapas platter with fresh thyme. Serve.

Smoked Salmon Bagel

What’s Cooking in Gail’s Kitchen? Time To Eat: Smoked Salmon Bagel! Energize your morning with the natural protein of smoked salmon. When adding cheese, choose wisely because it doesn’t always have to be cream cheese. Goat cheese, Camembert, and Brie are nice alternatives, especially since they’re spreadable and you may already have them on hand. If you’re not very excited about tomatoes, switch them out for thinly sliced radishes or chilled cucumbers. Onions and capers add the zing that wows any family member or overnight guest. Put it all together and watch harmony reign.

SMOKED SALMON BAGEL

Ingredients:

1 bakery plain bagel, split and toasted

2 ounces smoked wild salmon, flaked

1 ounce cream cheese, softened

1 small tomato, sliced

1 slice red onion, roughly chopped

1 teaspoon capers

1 hard-boiled egg, sliced

Everything But Bagel seasoning

Dill weed, for garnish

Instructions:

To assemble ingredients, place toasted bagel split side up on a plate. In a small bowl, combine smoked salmon and cream cheese. Spread over the bagel. Top with a slice or two of tomato. Arrange red onion strips over tomato. Sprinkle capers over all. Either add a layer of hard-boiled eggs or eat them separately as you go. Spice it up with Everything But Bagel seasoning and dill weed. Enjoy.

Prime Rib Dinner Salad

What’s Cooking in Gail’s Kitchen? Time To Eat: Prime Rib Dinner Salad! Have you ever noticed when you order a meal salad, the waiter asks if you want to add protein to that? Somewhere down the line the “Great Wizard” of salad creation decided it was time to crank up the price by enticing customers with “added protein”. Steak? Chicken? Shrimp? Sure, we nixed the sub rolls and hamburger buns in exchange for crunchy croutons and sugared nuts, but are we really making a difference in making healthy choices? The answer is actually, Yes. By adding protein, believe it or not, the natural fat actually helps the body digest carbs a little slower and increase energy levels. The bottom line is, protein does fill you up more and keep you from binge eating before the next meal. So the next time you’re asked about protein, boldly nod your head up and down and go for it.

PRIME RIB DINNER SALAD

Ingredients:

1 pound prime rib steak, cooked and cut into chunks

2 cups iceberg lettuce, gently torn

1/2 pint cherry tomatoes, halved

1/4 red onion, sliced

1 radish, thinly sliced

1 hard-boiled egg, chopped

2 slices bacon, crispy and crumbled

2 ounces blue cheese, crumbled

Dressing, of choice

Instructions:

Warm the steak slightly. Divide the following ingredients into two salad bowls: iceberg lettuce, cherry tomatoes, red onion slices, radishes, hard-boiled egg, bacon crumbles, and blue cheese. Top with prime rib chunks. Add dressing of choice. Serve.

Jalapeño Cheddar Pops

What’s Cooking in Gail’s Kitchen? Time To Eat: Jalapeño Cheddar Pops! Combining dairy and spices make pimento cheese a distinctly tangy and earthy choice for balancing out the heat of a jalapeño pepper. By roasting them in the oven, a slight smokiness emerges as though these dark green jewels were cooked over an open campfire. A word of advice: Always make more than you think you need. Otherwise you may miss the boat, so to speak. After all, who wants to be the one left holding an empty plate as you watch them disappear.

JALAPEÑO CHEDDAR POPS

Ingredients:

16-20 medium jalapeño peppers, lengthwise strip removed, hollow out pepper with ribs and seeds removed

8 ounces pimento cheddar cheese spread

4 ounces prosciutto, cut in half lengthwise

Instructions:

Preheat oven to 400°. Spray a grill pan with nonstick oil. Set aside. Divide the pimento cheese evenly between the cavities of the jalapeños. Wrap each jalapeño pepper with a strip of prosciutto. Arrange filled jalapeños on the prepared grill pan. Bake for 20 minutes, or until the peppers are tender. The cheese will be melted and the prosciutto will turn crispy. Serve warm.

French Caviar Burrata

What’s Cooking in Gail’s Kitchen? Time To Eat: French Caviar Burrata! Holding a private gathering for a few of your closest friends requires thinking outside the box, so to speak. Appetizers can set the stage for unbelievable dinner conversation as well. When caviar comes out, people cannot help but take notice. There’s a couple unspoken rules you should know for eating caviar, though. Never chew it like bubble gum. Savor it by rolling it around in your mouth to truly allow the silky bubbles to pop naturally. Notice a touch of saltiness, yet not overpowering. You’ll want to serve it with champagne flutes, which cleanse the palate. The next bite will uncover the rich flavor of the fish eggs, especially with creamy burrata and buttered baguette toast points. Time to splurge on you, your family, or treasured guests.

FRENCH CAVIAR BURRATA

Ingredients:

2-ounce mini burrata ball, per person

1 teaspoon olive oil

1/2 teaspoon French trout smoked caviar

1/8 teaspoon Italian herbs

1/4 cup cherry tomatoes, halved

Toasted baguette slices, buttered

Celery leaves, for garnish

Instructions:

On a salad plate, place one mini burrata ball. Make a quarter slice, using a sharp knife. Allow the creamy center to partially flow out onto the plate. Drizzle olive oil over cheese. Top with French trout smoked caviar. Sprinkle with dried Italian herbs. Arrange cherry tomato halves, celery leaves, and toasted baguette slices around burrata cheese. Serve slightly chilled.

Eggplant Tacos

What’s Cooking in Gail’s Kitchen? Time To Eat: Eggplant Tacos! Nowadays, everyone’s ears perk up when they hear the word “tacos”. Yet many of us are still looking for low-carb alternatives to the regular corn or flour shells. It’s time to think eggplant. When sliced, eggplant is thick enough to hold toppings and sturdy enough to support a bed of melted cheese. Do you see what I’m laying down for you to pick up? Tacos just got healthier while creating another way to enjoy all those family favorites and textures.

EGGPLANT TACOS

Ingredients:

1 eggplant, washed and sliced 1/2- inch thick

2 tablespoons olive oil

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 cup Mexican cheese blend, shredded

1 ear of corn, kernels removed

1/4 cup green pepper, finely chopped

1/2 cup cherry tomatoes, chopped

1/2 cup pinto beans, drained and rinsed

Fresh cilantro, for garnish

Instructions:

Preheat a stovetop grill pan over medium-high heat. Brush both sides of the eggplant slices with olive oil. Season with sea salt and black pepper. Cook on the grill pan for 3 minutes per side. Top each eggplant round with a handful of Mexican cheese blend. Allow the cheese to melt. Cover, if necessary. Meanwhile in a small bowl, combine corn kernels, green pepper, chopped cherry tomatoes, and pinto beans. Toss well. Transfer eggplant tacos to a serving platter; top with a spoonful of tomato, green pepper, corn, bean salsa. Garnish with fresh cilantro. Serve.

Aubergine Parmigiano Bake

What’s Cooking in Gail’s Kitchen? Time To Eat: Aubergine Parmigiano Bake! Eggplant is one of those culinary mysteries. Some say it resembles chicken, others not so much. Despite the friendly debate, it continues to be a popular choice when craving Italian food. Instead of wolfing it down in a few bites, slow down. Appreciate the gooey cheese pulls, savory herbs, and chunky pasta sauce. Together it’s like a masterpiece, combining all the flavors into a delicious work of art.

AUBERGINE PARMIGIANO BAKE

Ingredients:

1 aubergine (eggplant); cut into 1/2 inch thick discs

1 egg, beaten

1/4 cup Italian seasoned breadcrumbs

1/2 cup prepared marinara sauce

2-4 slices fresh mozzarella cheese

1/4 cup parmesan-reggiano cheese, grated

Crushed basil, for garnish

Instructions:

Preheat oven to 350°. Spray two individual casseroles with nonstick oil. Set aside. Dip eggplant in the beaten egg; dredge in Italian seasoned breadcrumbs to coat. Repeat. Place slices on a baking sheet. Bake for 10 minutes, flipping after 5 minutes to encourage browning. In the prepared casserole dishes, spread several spoonfuls of marinara sauce so the bottom of the casserole is evenly covered. Place breaded eggplant on top of sauce. Add fresh mozzarella cheese and half the grated parmesan-reggiano cheese. Bake for 20 minutes until bubbly. Garnish with crushed basil and serve.

Uff-Da Bread Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Uff-Da Bread Tacos! Did you know there is a difference between naan and pita bread? Pita bread is definitely enhanced by all the ingredients stuffed into it. Naan, on the other hand, is made with egg and yogurt-instead of water-which are typically fermented (or rested) in the dough before baking in a clay oven, which makes it chewy and delicious. The texture is different and more pliable. Have I piqued your curiosity? If so, now it’s time to see for yourself. You’re welcome.

UFF-DA BREAD TACOS

Ingredients:

4 single-serving naan bread slices

2 tablespoons vegetable oil

1 pound ground chorizo

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon black pepper

1 cup picante sauce, divided

1 cup romaine lettuce, gently torn

1 cup pinto beans, drained

1 cup Mexican blend cheeses, finely shredded

1/2 red onion, thinly sliced

1/4 cup black olives, sliced

1/2 cup sour cream

Fresh cilantro, for garnish

Instructions:

In a skillet over medium-high heat, cook chorizo. Break apart the meat as it cooks. Drain off excess grease. Reduce heat to low; sprinkle in the chili powder, ground cumin, dried oregano, and black pepper. Mix well. Simmer 2 minutes. Keep warm. Warm grill pan, over medium-high heat; brush pan with vegetable oil. Use remaining vegetable oil to lightly coat naan on both sides. Place naan slices on pan for 1 minute; flip and repeat for one minute longer. Naan will be slightly charred, soft, and pliable. Remove pan from heat. Set aside. To assemble bread tacos, spoon picante sauce on each naan. Layer with romaine lettuce leaves, pinto beans, crumbled chorizo, Mexican blend cheeses, red onion slices, and black olives. Top with a dollop of sour cream and the remaining picante sauce. Garnish with fresh cilantro. Serve immediately.