cheese

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? The Chow Down: Garlic Smashed Potatoes! Now you, too, can have the same potato side dish at home which you often choose in popular eateries. It’s so incredibly easy you’ll find yourself wondering why you didn’t think of it before now. My simple recipe requires only three key ingredients: Idaho Russet Potatoes, Boursin Garlic Cheese, and of course, French Butter with sea salt. A sprinkling of bacon bits and fresh cut chives for garnish merely enhances an already phenomenal taste. With the holidays on the horizon, be kind to yourself. Keep it simple and WOW your friends and family without spending endless hours in the kitchen. You deserve it. 
GARLIC SMASHED POTATOES 
Ingredients:

2 large Idaho Russet Potatoes 

5.2 ounces package Boursin Garlic and Herb Gournay cheese

2 tablespoons butter, salted

Bacon bits, for garnish 

Fresh cut chives, for garnish 
Instructions:

Peel potatoes and cut into chunks. Place potatoes in a 2-quart pan. Cover with cold water. Add about a teaspoon of salt. Bring to a boil. Reduce heat to medium and cook potatoes for 15-18 minutes or until tender when pierced with a knife. Empty pan of potatoes into a colander to remove water. Transfer potatoes back to the pan, add butter and Boursin garlic cheese. Cover for 2-3 minutes. Take a hand mixer and smash the ingredients together until slightly chunky. Potatoes will be stiff but creamy. Transfer potatoes to a serving dish. Top with bacon bits and fresh cut chives for garnish. Serve immediately with gravy, if desired. 

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? The Chow Down: Focaccia Herb Bread! I love bread. Don’t hate me. Besides, if the Italians and the French can make it a guilt-free pleasure, that’s good enough for me. Focaccia Bread is a flatter version than a loaf and actually resembles the texture of pizza dough and breadsticks. Are you with me now? At first glance you may think there is too much olive oil in this recipe. Not true. Actually, that is the secret to keeping the bread soft or preventing it from drying out. Feel free to begin imagining focaccia bread as an appetizer, sandwich bread, or healthy snack. Permission granted. 
FOCACCIA HERB BREAD
Ingredients:

1 cup water

4 tablespoons olive oil, divided

1 teaspoon sea salt

3 cups bread flour

1/4 cup sugar

2 1/2 teaspoons active dry yeast

1 tablespoon fresh rosemary, chopped

1-2 tablespoons parmesan cheese, grated

Dipping Olive Oil
Instructions: 

Using a bread machine, follow this order: add water, 2 tablespoons olive oil, sea salt, bread flour, and sugar. Make a small well in the dry ingredients. Pour the active dry yeast in the well. Select Dough/Manual cycle. When cycle is complete, coat a 10”x15” baking pan with 2 tablespoons olive oil. This will make the bottom crispy. Press the dough into the pan, stretching it to fit the pan. Be sure to turn the dough over to coat both sides with olive oil. Once the dough is stretched, take a wooden spoon and press it, handle side down, to make impressions in the dough, similar to dimples. Be careful. DO NOT make holes in the dough. Cover the pan with plastic wrap and place in a warm area, free of drafts. Let the dough rise for one hour. Preheat the oven to 400°. Remove the plastic wrap and discard. Sprinkle the top of the focaccia dough with rosemary leaves and parmesan cheese. Drizzle enough olive oil to pool in the indentations. Bake until golden brown, 18-20 minutes. Remove the focaccia bread and let it cool on a wire rack for 10 minutes. Cut into squares. Serve with herbed olive oil or enjoy as is. 

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Warm Feta Spread! At first glance you may think the hot pepper mixture is too flaming hot to eat. Peppers, after all, can be pretty spicy. Removing the seeds is half the battle. Still, the skin of a hot pepper contains oils which ignite the heat sensors in the mouth. All true. However, cheese acts as a natural fire extinguisher to diminish the heat factor, while promoting the amazing taste of peppers. Feta cheese contains milk, which is another component in reducing heat. Trust me, all together it works. 
WARM FETA SPREAD
Ingredients:

8-ounce block feta cheese

1 tablespoon olive oil 

1/4 teaspoon Herbes de Provence, crushed

1 tablespoon olive oil

1/2 green hot pepper, sliced

1 habanero pepper, seeds removed and chopped

1 shallot, sliced

1/4 teaspoon garlic powder 

1 ripe tomato, diced

Fresh tarragon for garnish

Assorted bagel chips and crackers 
Instructions: 

Preheat oven to 350°. Place feta cheese block in an ovenproof dish. Drizzle with one tablespoon olive oil. Sprinkle with crushed Herbes de Provence. Bake 15 minutes until cheese is soft. Meanwhile heat one tablespoon olive oil in a skillet over medium heat. Add green hot pepper slices, chopped habanero pepper, sliced shallots, and garlic powder. Cook until soft, 2 to 3 minutes. Remove warmed feta cheese from oven. Top with diced tomatoes and hot pepper mixture. Garnish with fresh tarragon. Serve with assorted bagel chips and crackers. 

Dining Outside the Home: Carpenter Creek Cellars in Remington, Indiana 

Dining Outside the Home: Carpenter Creek Cellars in Remington, Indiana! What do you get when a 1919 country horse barn gets restored and transformed into a charming rustic winery? Award-winning wines, of course! From semi-sweet whites to bold dry reds, your palate is in for a journey of discovery. But don’t stop there. Take a trip down this country road in Jasper County, Indiana. Experience an extensive wine-tasting bar for the discerning palate, convenient outdoor seating for picnic pleasure, live entertainment on occasion, and assorted gourmet cheeses from this family-owned winery. Tours are available upon request. Spend a lovely hour or more sipping wine like an aficionado while absorbing the ambiance of Carpenter Creek Cellars.

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Underwood Chicken Pâté! Sometimes you need a snack or an appetizer in a pinch for hungry grandkids, neighbors relaxing on the back porch, or late night munchies. A quick solution can be found in the kitchen pantry with premium quality canned meats. Simply add cheese, veggies, and spice for a people-pleasing dip that hits the spot. Adding a side of pepper jelly is a nice compliment to the creamy dip. 
UNDERWOOD CHICKEN PÂTÉ 
Ingredients:

8 ounces Neufchâtel cheese, softened 

1/2 cup cheddar cheese, extra-sharp, finely shredded 

2 tablespoons red onion, diced

1/3 cup celery, chopped

1/8 teaspoon celery seed

1/8 teaspoon garlic powder 

1/8 teaspoon red pepper flakes 

4.25 ounce can Underwood Chicken Spread

1 sprig of tarragon 

Cilantro for garnish 
Instructions:

In a medium mixing bowl, combine Neufchâtel cheese, cheddar cheese, red onion, chopped celery, celery seed, garlic powder, and red pepper flakes. Mix well. Fold in Chicken Spread and fresh tarragon leaves. Chill until ready to serve. Garnish with cilantro. Serve with toasted baguette slices or assorted crackers.

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Shrimp-Cargot! Not everyone is a fan of the traditional escargot, especially when you mention the word “snails”. By substituting today’s version of that classic French dish with shrimp, it appeals to a more conservative palate. Not only will it satisfy the shrimp-lover in your family, but it’s a little easier on the pocketbook as well. Face it, shrimp is readily available and pretty economical. Combine it with gooey melted cheese and it can make children finish their chores or hypnotize a husband into tackling that “Honey-Do List”. Hurray for shrimp!
SHRIMP-CARGOT
Ingredients:

12 frozen precooked shrimp, thawed

1 tablespoon olive oil 

2 tablespoons butter

1/4 teaspoon garlic powder

1 teaspoon seafood spice blend

1/8 teaspoon red pepper flakes

Sea salt and pepper, to taste

1/4 cup dry white wine

1 cup Havarti cheese with dill, shaved

Garnish with fresh chives 
Instructions:

Preheat oven to 350°. In a large skillet over medium heat, add olive oil and butter. Do not scorch. Transfer shrimp to skillet in a single layer. Sprinkle with garlic powder, seafood spice blend, red pepper flakes, sea salt, and pepper. Brown shrimp 1 minute, turn and brown 1 minute longer. Add white wine, scraping brown bits from the bottom of the pan. Remove from heat. Transfer mixture to a shallow ovenproof dish. Cover shrimp with shaved Havarti cheese. Bake 15-20 minutes until hot and cheese is melted. Remove from oven. Garnish with fresh chives. Serve with crusty bread or toast points.

Dining Outside the Home: Dos Reales Mexican Restaurant in Champaigne, Illinois 

Dining Outside the Home: Dos Reales Mexican Restaurant in Champaigne, Illinois! Everyone loves a rustic cantina where the salsa is spicy and the margaritas are chilled. Add a platter of sizzling marinated meats and sautéed veggies to stuff into a steamed corn tortilla for combination fajitas. Don’t forget the crispy tortilla bowl of lettuce, sour cream, guacamole, and Pico de Gallo. Now this is authentic Mexican cuisine. Indulge your taste buds with scrumptious offerings from south of the border without the cost of airfare. An outdoor patio is favorable among locals. Try it. As you sit under the shade of an umbrella, enjoy the company you’re in. Well done, Pedro! 

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Red Onion Chorizo Flatbread! Get your spice on as we crank up the taste buds a notch or two for a Spanish twist on an old European favorite. Chorizo is a type of pork sausage that made its way to Mexico and South America years ago. Cured in vinegar and chili powder before it reaches the supermarket makes it a spicy favorite from the first bite. Now add cheese and red onions for a complete taste explosion. 
RED ONION CHORIZO FLATBREAD 
Ingredients:

1 tablespoon olive oil

1 tablespoon cornmeal 

1 prepared flatbread 

8 ounces chorizo sausage

1 medium red onion, sliced and divided

1/4 cup salsa or pico de gallo 

6 ounces Mexican cheese blend, shredded

6 Ciliegine mozzarella balls (cherry size)

Fresh cilantro and oregano leaves for garnish
Instructions:

Preheat oven to 400°. Brush olive oil on the bottom of flatbread. Sprinkle with cornmeal. Bake 5 minutes, then remove flatbread from oven and set aside. In an iron skillet over medium heat, cook chorizo sausage until browned, about 5 minutes. Add red onion pieces, reserving a few raw onion rings for topping. Cook, stirring often, until onions are softened, about 4 minutes. If using pico de gallo, Pulse in a mini chopper to create a sauce consistency. Spread salsa or pico de gallo over flatbread, stopping 1/2″ from the edge. Sprinkle Mexican cheese blend over sauce. Layer next with chorizo/onion mixture. Press Ciliegine mozzarella balls on top. Finish with the red onion rings. Bake 12-15 minutes until cheese is bubbly and crust is golden brown. Garnish with fresh cilantro and oregano leaves. 

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Old Mexico Street Poppers! As the garden brings forth a bounty of jalapeños, variety becomes the spice of life. Stuffed with cheese and veggies makes sinking your teeth into this spicy popper feel like eating from a Mexican cobblestone street vendor in Puerto Vallarta. Anything goes! Give your taste buds an “old town” vacation and then go shopping afterwards!
OLD MEXICO STREET POPPERS 
Ingredients:

8 ounces Neufchâtel cheese, softened 

1/2 teaspoon Mexican oregano, snipped

1/8 teaspoon garlic powder 

1/8 teaspoon onion salt

1/4 teaspoon cumin powder 

1/2 cup organic black beans, drained and rinsed

1/2 cup sweet corn, whole kernel 

1/3 cup Monterey Jack cheese, shredded

1/2 cup panko bread crumbs

1/2 cup Mexican cheese blend cheese, shredded

2 tablespoons butter, melted 

1/8 teaspoon taco seasoning 

12 jalapeño peppers, cut lengthwise and seeded

1 tablespoon cilantro leaves, chopped
Instructions:

Preheat oven to 350°. Place a wire rack on a baking sheet. Spray with nonso like. Set aside. In a bowl, combine Neufchâtel cheese, Mexican oregano, garlic powder, onion salt, cumin powder, black beans, sweet corn, and Monterey Jack cheese. Mix well. Set aside. In another bowl, combine panko bread crumbs, Mexican cheese, melted butter, and taco seasoning. Mix well. Set aside. To prepare jalapeños, wear rubber gloves. Leaving the stem on, slice the upper third portion lengthwise. Discard top. Scoop out the seeds and discard. Divide filling evenly between jalapeños. Place on wire rack. Cover top of jalapeños with crumb topping. Press gently into cream cheese mixture. Bake 30-35 minutes or until tops are golden brown and jalapeños are tender. Garnish with cilantro. Serve warm.