Vichyssoise Cold Creamier Soup

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Vichyssoise Cold Creamier Soup! Just hearing the word “soup” during the summer months can make someone rolls their eyes enough to make people pay no attention to what is being said. But hear me out. Let me remind you that the silky consistency of melted ice cream actually brings out the flavor more than its frozen counterpart. Right? Well, “vichyssoise” is a French word for velvety smooth potato and leek soup, usually served chilled. When eaten slightly cold, the sheer creaminess is truly divine. Leeks are mild fancy onions, so if you prefer to use yellow sweet onions, permission granted. Personally, for this recipe, I went all out and used both. I also chose Yukon potatoes for their sweet flavor and moist flesh making them fluffy in texture. Make sense? Obviously you can make modifications to suit your palate. Be creative and send me your thoughts.

VICHYSSOISE COLD CREAMIER SOUP

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 sweet onion, chopped

3 leeks, thoroughly rinsed and sliced; green and white parts only

2 Yukon potatoes, peeled and diced

1 teaspoon sea salt

1/8 teaspoon black pepper

14 ounces chicken broth

1/2 cup light cream

Fresh chives, for garnish

Instructions:

In a large heavy-bottomed saucepan, warm olive oil and butter over medium heat. Sauté the yellow onion for 2 minutes until translucent. Add the leeks and sauté 5 minutes longer until soft. Add the diced potatoes and sauté for 2-3 minutes longer. Season with sea salt and black pepper. Add chicken broth and bring to a boil. Reduce heat to Simmer for 30 minutes until potatoes are tender. Carefully transfer small batches of soup to a blender. Purée until smooth. Repeat process until no lumps remain. Pour the smooth texture back into the saucepan. Heat to medium. Add light cream and stir. Soup will thicken within 5 minutes. Remove from heat. Cool to room temperature and then chill for one hour before serving. Pour into bowls and garnish with chopped chives. Serve.

Turmeric Chicken Curry

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Turmeric Chicken Curry! For those who dabble in traditional ethnic dishes, turmeric is a well-known spice that typically gives food a rich golden yellow hue. Although turmeric has a slightly bitter taste, curry powder combines it with cumin and chili powder to catapult the flavor from mild to very spicy. Keep in mind, a little goes a long way when adding flavor and color. I find turmeric mildly aromatic with a slight scent of ginger, which is appealing when added to chicken. Also, it can jazz up boring white rice by making an ordinary dish look a bit fancy.

TURMERIC CHICKEN CURRY

Ingredients:

1 tablespoon olive oil

1 pound boneless skinless chicken

1 onion, chopped

1/4 teaspoon garlic powder

1/2 cup chicken broth

1 cup crushed tomatoes

4 teaspoons turmeric

1/8 teaspoon cloves

1/2 teaspoon thyme

1/4 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons cilantro, chopped

Instructions:

In a large skillet, warm olive oil over medium heat. Add chicken to brown, turning once. Add onions. Sprinkle with garlic powder. Sauté for 5 minutes until onions are soft and fragrant. Add chicken broth, crushed tomatoes, turmeric, cloves, thyme, sea salt, and black pepper. Cover and simmer for 45 minutes, stirring occasionally. Serve over rice. Garnish with fresh cilantro.

Mel’s Diner in Bonita Springs, Florida

Dining Outside the Home: Mel’s Diner in Bonita Springs, Florida! Flashback to the 1950’s where American Bandstand was popular for the best rock and roll music. Car Shows meant shine-up-your-car and put-it-on-display in the local park. Drugstore soda fountains served thick chocolate milkshakes, tangy lime phosphates, and cherry syrup-flavored cokes. Fast forward to current day where nostalgia is still popular at Mel’s Diner, a food joint popular from the movie “American Graffiti”. The menu highlights several burger options, pot roast platters with mashed potatoes smothered in brown gravy, beef liver and caramelized onions, black angus meatloaf, fried chicken, or anything else you can imagine for a taste of the “good ole days”. When you’re in the mood for comfort food, stop by for a meal that is worth the cost.

Bistro La Baguette in Naples, Florida

Dining Outside the Home: Bistro La Baguette in Naples, Florida! When craving traditional French food without the cost of a plane ticket, look for a place that is tied to its roots. Bistro La Baguette offers classic French fare. The kitchen is a bounty of fresh ingredients for traditional dishes as well as decadent pastries, which are featured in a glass showcase at the counter. A shaded porch, surrounded by hanging draperies and green plants, offers open-air seating steps away from the dining room and wine cellar. The velvety green salads are overflowing with garden produce and topped with a heavenly house made dressing. Whether you’re nibbling over lunch or in for a gourmet experience, taking time is the secret to living like a Francophile.

Desperado Dinner Nachos

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Desperado Dinner Nachos! The title says it all. I had been running all day long from this to that when I finally returned home to realize I had made no plans for supper. Going back out was not an option. So things got a little desperate. Thank goodness I had some leftover roasted turkey (chicken would work just fine) plus a half a bag of tortilla chips. The rest of the toppings were a given. So you see, sometimes making mediocre effort will suffice, especially if you make it look downright delicious!

DESPERADO DINNER NACHOS

Ingredients:

1/2 bag corn tortilla chips

2 cups roasted turkey or rotisserie chicken, shredded

2 cups Mexican-blend cheese, shredded

1 tomato, chopped

1/3 cup pickled jalapeños, sliced

2-3 green onions, snipped

Greek yogurt or Sour cream

Salsa

Instructions:

Preheat the oven to 400°. Coat a baking sheet with nonstick oil. Sprinkle lightly with sea salt. In a single layer, line the baking sheet with tortilla chips, covering every space. Sprinkle on shredded cheese, reserving a little as a final sprinkling. Arrange roasted meat over cheese layer. Top with chopped tomatoes, sliced jalapeños, and green onion snips. Toss on the remaining cheese. Bake for 15 minutes until the cheese is melted and bubbly. Serve nachos with yogurt and salsa to taste.

Buffalo Chicken Pizza

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Buffalo Chicken Pizza! Combine two bar and grill favorites to equal one outstanding supper on game night. From the creamy ranch dressing slathered over a crispy olive oil crust to the tender rotisserie chicken dotted with robust bleu cheese and crunchy celery, you will not believe your taste buds. This is good stuff. Decide how high you want to crank up the heat by using spicy sriracha sauce and red pepper flakes. Go wingless for a sensational show-stopper that will leave everyone cheering.

BUFFALO CHICKEN PIZZA

Ingredients:

1 prepared naan, flatbread, or pizza crust

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/4-1/3 cup ranch salad dressing

1/2 cup mozzarella cheese, shredded

1 cup deli-roasted chicken, shredded

1/2 cup bleu cheese crumbles

1/2 cup chopped celery

2-3 tablespoons sriracha sauce

1 teaspoon red pepper flakes

Instructions:

Preheat oven to 400°. Brush both sides of a prepared pizza crust. Sprinkle cornmeal on the bottom only. Sprinkle garlic powder over top. Bake seasoned crust on a pizza stone for 5 minutes. Carefully remove from oven. Spread ranch salad dressing evenly over top crust. Sprinkle with shredded mozzarella cheese. Layer on shredded chicken. Dot with bleu cheese crumbles. Bake 10 minutes longer. Arrange chopped celery over pizza. Drizzle with sriracha sauce. Garnish with red pepper flakes. Serve immediately.

Texas Tony’s Rib & Brewhouse in Naples, Florida

Dining Outside the Home: Texas Tony’s Rib & Brewhouse in Naples, Florida! Look for the curls of woodsmoke arising from the barbecue smoker along Tamiami Trail. It’s mighty important to slow cook cuts of beef brisket and pork butts so the exterior is browned just right while the interior remains tender and juicy. Barbecuing is an art, after all. Follow the smoke signals to enter Texas Tony’s where the meat is cooked low and slow all day long to achieve perfection. Using orange tree wood seems to be the Floridian secret. Mild, but definitely delicious. Dinners are complemented by homemade corn bread or Texas toast, sweet coleslaw, baked potato, or cowboy beans. And the sauces: sweet, tangy, spicy. Go wild; mix and match. Everything gets washed down easily when drinks are 2 for 1 all day long. Better check out what you might be missing.

Mango’s Dockside Bistro & Sushi Bar on Marco Island, Florida

Dining Outside the Home: Mango’s Dockside Bistro & Sushi Bar on Marco Island, Florida! It’s a tough decision when you need to think about sitting outside with a backdrop of the local marina or inside where you can watch exotic salt-water fish swim by in a huge aquarium. Try a tropical appetizer like the Bacon-Wrapped Shrimp Jalapeños. Spicy, with a touch of natural saltiness. It’s a nice starter along with the Yellowfin Tuna over Seaweed Salad. Quench your thirst with a crafted cocktail like the Key Lime Pie Martini. It’s more like a dessert for those who enjoy a touch of sublime sweetness. After all, isn’t that the reason you walk two miles along the beach every day? Eating out is fun and something everyone looks forward to for socialization. The Tropical Island Salad makes quite a statement served in a fresh pineapple boat over a bed of mixed greens. A scoop of Mango’s famous chicken salad takes center stage surrounded by juicy strawberries, crushed walnuts, and Gorgonzola crumbles. The menu goes on and on to satisfy every palate.

Waffle-Doodle-Doo!

What’s Cooking in Gail’s Kitchen? The Next Step: Waffle-Doodle-Doo! The million dollar question of the day is “Why are chicken and waffles so popular?” Could it be the crispy moist chicken tenders, or the fluffy golden-edge waffle, or the sweet creamy butter? Maybe. Perhaps it’s the robust taste of natural maple syrup. That’s good, too. Personally, I like the explosive kick of jalapeño and the bite of cilantro mixed in. Sliced apple sticks are a bonus. No matter your preference, it’s kind of a thing. Go the easy route like I did. Pick up an order of breaded chicken tenders from your favorite food joint. Since my husband is a master on the waffle iron, he does that part. Make extra waffles; they freeze well. You can thank me later. Pull it all together for a unique flavor that works for breakfast, weekend brunch, or late night craving.

WAFFLE DOODLE-DOO

Ingredients:

4 chicken tenders, precooked

2 buttermilk or Belgian-style frozen waffles

1/2 cup pure maple syrup

1-2 tablespoons jalapeño pepper jelly

1 Gala apple, cored and sliced into matchsticks

Butter, room temperature

Fresh cilantro

Instructions:

Warm chicken tenders in a 350° oven while waffles are being made in the waffle iron or heated in a toaster to desired crispness. Combine maple syrup and jalapeño jelly in a microwave-safe bowl. Heat on High in 15-second intervals. Stir together until jelly is melted and the flavors are blended. Core the apple, then slice into matchsticks. For presentation, cut waffles into triangles to form a “tent”. Brush waffles with softened butter. Drizzle with jalapeño maple syrup. Arrange chicken tenders. Add apples. Garnish with chopped cilantro.