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Normandy Vegetable Soup

What’s Cooking in Gail’s Kitchen? The Color of Food: Normandy Vegetable Soup! Take a stroll down a country lane where small-scale growers of local gardens nourish a family farm with adventurous dishes. Simple vegetable consumption combined with milk, butter, and cheese appeals to the taste buds. Perhaps it’s a throwback to our childhood where nothing went to waste. Or maybe it’s the fact that classic veggies are always a good idea. Normandy Vegetable Soup. Put a twist on your next meal-in-a-bowl.

NORMANDY VEGETABLE SOUP

Ingredients:

1 sweet onion, chopped

1 teaspoon Herbs de Provence

1 tablespoon olive oil

1/4 cup butter

1/4 cup flour

1/4 teaspoon sea salt

1/8 teaspoon black pepper

2 cups light cream

2 cups chicken broth

16-ounce bag Normandy vegetables, thawed*

4-6 ounces sharp cheddar cheese, shredded

Instructions:

In a skillet over medium-high heat, add chopped sweet onion, herbs de Provence, and olive oil. Sauté 5 minutes or until soft. Set aside. In a 2-quart pan over medium-low heat, melt butter. Do not scorch. Add flour, sea salt, and pepper. Stir for 2-3 minutes to make a roux. Slowly add light cream, stirring often to remove lumps. Bring to a slow boil. Carefully add chicken broth, onions, Normandy vegetables. Bring mixture back to a boil. Reduce to medium-low and cook for 20 minutes until vegetables are tender. Stir in sharp cheddar cheese until cheese is melted. Ladle into bowls. Serve hot.

*Normandy vegetables are broccoli and cauliflower florets, sliced carrots, zucchini, and yellow squash. Some varieties include a few red pepper bits, green beans, and lima beans.

Layered Taco Dip

What’s Cooking in Gail’s Kitchen? The Color of Food: Layered Taco Dip! Wait no longer for a great appetizer. Set the tone for a social gathering with foods that say, “Let’s get this party started!”. A creamy dense layer of Mexican spices over a base of refried beans make the perfect foundation to hold the remaining ingredients. Not a fan of black olives? Simply choose green peppers or mushrooms instead. After all it’s your kitchen, so own it!

LAYERED TACO DIP

16-ounce can refried beans, traditional

16-ounce carton sour cream

8-ounce block cream cheese, room temperature

1 taco seasoning packet

1 cup romaine lettuce, chopped

1 large tomato, diced

3 green onions, chopped

1 1/2 cups extra sharp cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

2.25-ounce can sliced black olives, drained

Tortilla chips or corn chips

Instructions:

Spread refried beans on the bottom layer of a serving platter. Combine sour cream, cream cheese, and taco seasoning packet in a bowl. Mix until smooth. Spread over refried beans. Divide romaine lettuce evenly over cream cheese layer. Top with diced tomatoes and green onion snips. Sprinkle shredded cheddar cheese followed by Monterey Jack cheese over all. Finish with black olive slices. Cover with plastic wrap and refrigerate dip for at least one hour. Serve with tortilla chips or corn chips.

Gluten-Free Crustless Pizza

What’s Cooking in Gail’s Kitchen? The Color of Food: Gluten-Free Crustless Pizza! Are you ever tempted to just eat the toppings off a pizza? For those who require a gluten-free lifestyle or simply desire fewer carbs, here is a healthy alternative on pizza night. Eliminate the crust altogether. By substituting eggs and cheese for bread dough, it’s surprising how this turns into a delicious deep dish pizza.

GLUTEN-FREE CRUSTLESS PIZZA

Ingredients:

8-ounce cream cheese

2 eggs

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 cup parmesan cheese, shredded

1/2 cup pizza sauce

1 1/2 cups mozzarella cheese, shredded

4 ounces pepperoni, sliced

1/3 cup ham, chopped

1/3 cup chorizo sausage, cooked and crumbled

2 slices bacon, cooked and crumbled

1/4 cup mushrooms, sliced

1/4 cup onion, chopped

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

Instructions:

Preheat oven to 350°. Spray a 10”-12” iron skillet with nonstick oil. Set aside. Combine cream cheese, eggs, black pepper, garlic powder, and parmesan cheese. Spread in a single layer in the prepared pan. Bake 20 minutes until light brown. Remove from oven and cool 10 minutes. Spread pizza sauce over crust. Top with mozzarella cheese. Arrange pepperoni, ham, chorizo sausage, bacon, mushrooms, and chopped onion. Sprinkle with oregano, basil, and marjoram. Bake 15 minutes longer until cheese is melted. Cool 5 minutes before cutting into pizza slices.

Frozen Whipped Cream

What’s Cooking in Gail’s Kitchen? The Color of Food: Frozen Whipped Cream! Now here’s an indulgence anyone can afford. Frozen whipped cream. Simply spread the prepared mixture into a loaf pan, freeze overnight, and cut into chunks. Store in ready-to-use ziplock freezer bags. Then let the fun begin. Replace the creamer in your morning cuppa joe with a block or two, swirl, and watch the magic happen. You can also substitute those stale hardened marshmallows with whipped cream cubes in your favorite hot cocoa beverage. What about fruit smoothies? Throw a few chunks of frozen whipped cream into the blender with fresh fruit for a satisfying snack. Mmmm. Whipped cream isn’t just for dessert any more.

FROZEN WHIPPED CREAM

1 cup heavy cream

4 tablespoons powdered sugar, sifted

1 teaspoon vanilla extract

Instructions:

Chill the mixer bowl and whisk attachment 15 minutes before using. Pour the heavy whipping cream into the mixing bowl of a stand mixer. Set speed to medium for 5 minutes. Add powdered sugar and vanilla extract. Beat 3-4 minutes longer or until the cream takes on volume and forms stiff peaks. The cream will have doubled in size. Do not over-beat or the cream will turn buttery. Spread whipped cream into a parchment paper-lined loaf pan and freeze overnight. When mixture is frozen, remove from pan and cut into chunks or cubes. Store in a freezer bag and keep frozen until ready to use.

Crockpot Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? The Color of Food: Crockpot Mac ‘n Cheese! I find this is seriously the best way to make macaroni and cheese for a crowd without all the fuss. It is so kid-friendly, in fact, you may discover you have an extra pair of helping hands without even asking. When using a slow cooker, the pasta softens as the sauce thickens into a hot, creamy, extra-cheesy youthful delight. Top it off with crushed potato chips for a heart-warming side dish.

CROCKPOT MAC ‘N CHEESE

Ingredients:

1 pound cellentani pasta, also known as cavatappi, uncooked

4 tablespoons butter, cut into tablespoon pieces

4 ounces cream cheese, cut into cubes

3/4 cup mayonnaise

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

3 cups milk

1/2 cup heavy cream

2 cups sharp cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1 cup potato chips, crushed

Instructions:

Spray the crockpot with nonstick oil. Pour the uncooked pasta into the bottom of the slow cooker. Layer the butter and cream cheese chunks over the pasta. In a large bowl, combine mayonnaise, kosher salt, cayenne pepper, black pepper, milk, and cream. Mix well. Pour over pasta. Stir to blend. Spread pasta into an even layer, being sure to coat everything in sauce. Cover and cook on LOW for 1-2 hours, stirring every 30 minutes. Be sure to spread macaroni into one layer after stirring to keep pasta coated with sauce. When pasta is done, sprinkle shredded cheddar and pepper jack over all. Stir to combine. Replace cover and cook 10 minutes until cheese is creamy and melted. Sprinkle with crushed potato chips before serving.

Vanilla Laced French Toast

What’s Cooking in Gail’s Kitchen? The Chow Down: Vanilla Laced French Toast! Here’s a twist on ordinary French toast. If you prefer the outside to be crispy, don’t be ashamed to coat the bread with crushed cracker crumbs before dropping it into the buttered skillet. It not only seals in the flavor, but also produces a “to-die-for” custard filling. Forget soggy bread, go instead for a golden brown crunch drizzled in dark maple syrup and topped with the rich flavor of vanilla glazed pears. Have I got your attention?

VANILLA LACED FRENCH TOAST

Ingredients:

2 eggs

1/2 cup light cream

2 tablespoons sugar

1 tablespoon pure vanilla extract

1/4 teaspoon cinnamon

1 cup Ritz crackers, crushed*

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1-2 tablespoons butter

6 slices Hawaiian sweet bread

Glazed Pear Topping, if desired**

Powdered sugar, sprinkling

Pecan halves, as garnish

Instructions:

Whisk eggs, light cream, sugar, vanilla extract, and cinnamon in a shallow bowl. Set aside. On a sheet of waxed paper, combine crushed crackers, cinnamon, and nutmeg with a fork. Melt butter on low heat in an iron skillet. Do not burn. Increase heat to medium. Dip bread slices in egg mixture, coat both sides in cracker crumbs, and place in the skillet. Cook 3 minutes until brown. Turn. Cook 3 minutes longer. Remove to a platter. Repeat until all slices are used. Serve with butter, maple syrup, and fruit, if desired. Garnish with a sprinkling of powdered sugar and pecans.

*I receive no recompense for mentioning Ritz Crackers.

**Recipe for Cinnamon Glazed Pears can be found at this link.

https://snapshotsincursive.com/2015/12/28

Flaming Cherries Jubilee

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Flaming Cherries Jubilee! Here’s a dessert that always leaves a nice impression. And why wouldn’t it? After all, it was specially prepared for Queen Victoria’s Jubilee celebration in the late 1800’s. Hence the name. Begin with the season’s plump and juicy cherries found at the local Farmer’s Market or neighborhood grocery. Gently warm them in a sweet simple syrup. Add brandy and ignite for an amazing presentation. Then serve over bowls of ice cream. Super-simple yet super-delish!

FLAMING CHERRIES JUBILEE

Ingredients:

1/2 cup water

1/2 cup sugar

2 cinnamon sticks

Lemon rind

1 cup cherries, stems and stones removed; halved

2 tablespoons brandy

Vanilla Ice Cream

Instructions:

In a saucepan over medium heat, combine water, sugar, cinnamon sticks, and lemon rind. Stir to dissolve sugar. Boil for 3-5 minutes until mixture thickens. Reduce heat to simmer, add cherries. Cook over low heat until fruit is softened. The syrup will turn color to match the cherries. Remove the lemon rind; discard. Add the brandy, but do not boil. Turn off stove. Flame the cherries with a kitchen torch. Using a spoon, baste cherries with liqueur and juices until the flames extinguish. Spoon over bowls of vanilla ice cream. Serve warm.

Earl Grey Tea Ice Cream

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Earl Grey Tea Ice Cream! Before I begin, let me assure you this recipe does not require any special equipment other than a stand mixer. Truth. No ice cream maker is needed. It’s also done in stages. That means you can steep the tea and refrigerate it overnight before combining all the ingredients to store in the freezer. And the taste, you wonder? Bold, creamy, sweet, and melt-in-your-mouth smooth. Now let’s get started. You’re going to love this.

EARL GREY TEA ICE CREAM

Ingredients:

2 cups heavy cream

2 Earl Grey Tea bags

14-ounce can sweetened condensed milk*

1 tablespoon vanilla extract

2 tablespoons natural honey

Instructions:

Be sure the mixing bowl, whisk, and loaf pan are chilled before using. (I placed mine in the freezer overnight.) Measure heavy cream into a microwave-safe bowl. Microwave for 3 minutes on HIGH; just until little bubbles form around the edge of the bowl. Watch carefully. Do not allow the cream to boil or froth up. Remove from microwave. Immediately add tea bags to cream and cover. Steep the tea bags for 30 minutes. Remove tea bags and discard. Place the covered bowl in the refrigerator until chilled or overnight. In the chilled bowl of the stand mixer, combine heavy cream, sweetened condensed milk, vanilla extract, and natural honey. Whip on medium-high speed until soft peaks form, about 4-5 minutes. Transfer to the chilled loaf pan. Freeze 6 hours or overnight before serving.

*If the ingredients are warm, the mixture won’t thicken to desired texture. I put the can of sweetened condensed milk in the refrigerator beforehand.

Dijon Deviled Eggs

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Dijon Deviled Eggs! Those who know me well fondly refer to me as a Francophile, someone who loves everything French. It goes all the way back to my school days when a sixth grade Social Studies teacher introduced the class to France, after having traveled there herself. From that moment on, it became a dream of mine to take a trip there someday. I studied the French language and Impressionist art. I admired the historical connection, the romantic countryside, and most of all the incredible food! Is it any surprise I chose to share today’s recipe of something a little French?

DIJON DEVILED EGGS

Ingredients:

6 hard boiled eggs

1 tablespoon French Dijon mustard

1 tablespoon Greek yogurt

1 teaspoon light cream

1 tablespoon mayonnaise

1/8 teaspoon sea salt

1/8 teaspoon white pepper

1-2 tablespoons red onion, thinly sliced and chopped

Fresh Basil for garnish

Instructions:

Once the eggs have cooled, remove the shells, and slice each egg in half lengthwise. Gently remove yolk and place in a bowl. Arrange the egg on a plate. Repeat until all eggs are divided. Lightly mash the egg yolks until crumbly, leaving a few chunks. Add Dijon mustard, Greek yogurt, light cream, mayonnaise, sea salt, and white pepper. Mix until almost smooth. Fold in a few red onion pieces. Spoon yolk mixture into egg halves. Garnish with chopped red onion and fresh basil snips. Refrigerate until ready to serve.