cream

Eating My Way Through the Alphabet: Letter D

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. 

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Quiche Fromage! If you’ve ever been to Paris, you can’t help but be charmed by the street vendors near Norte Dame along the Seine River. One in particular featured homemade quiche specialties for picnicking tourists. There’s nothing more charming than grabbing a spot on the nearest bench for a lunchtime picnic in the midst of people-watching, that’s for sure. You can relive the moment with today’s version of cheese quiche made with a puff pastry crust. Ooh là là!
QUICHE FROMAGE
Ingredients:

One puff pastry sheet

5 eggs

1/3 cup crème fraîche or Greek yogurt

1/2 cup light cream

1 teaspoon Herbes de Provence 

1/4 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

6-7 ounces Sartori Montamoré cheese, crumbled
Instructions:

Thaw the puff pastry for 40 minutes. Roll out to fit a 10 1/2″ pie plate. Crimp the edges and pierce the bottom with a fork. Place pie plate in the freezer for 30 minutes. Preheat the oven to 425°. Line the pastry with foil and place pastry weights in the bottom. Bake 15 minutes. Remove from oven. Remove the foil and pastry weights, pierce dough again if needed, and bake 5 minutes longer until bottom is golden. Set aside. In a bowl, whisk together eggs, crème fraîche, light cream, Herbes de Provence, seasoned salt, and black pepper. Fold in cheese crumbles. Spoon mixture into the pastry crust. Bake 30 minutes until the filling is golden and the crust is puffed. To test for doneness, insert cake tester. If pick comes out clean, the quiche is baked through. Serve immediately. Enjoy with a glass of Pinot Noir. 

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? Something to Savor: Zakarian Chocolate Pudding! Sometimes you look to a celebrity chef for inspiration. Today’s feature recipe is brought to you by “Iron Chef”, Geoffrey Zakarian. Although it is filed under Dark Chocolate Pudding, its decadent taste and smooth consistency remind me more of a French Silk Pie. Do I have your undivided attention? Can you hear me now? This is most definitely a chocolate-lovers dream! By serving it in shot glasses, you control the portion and everyone gets a taste. Mr. Zakarian serves it with whipped sour cream. I modified it a bit by adding crushed pistachios and a slice of strawberry. 
ZAKARIAN CHOCOLATE PUDDING 
Ingredients:

6 ounces semisweet baking chocolate, chopped

3/4 cup heavy cream

1/2 cup light cream

1/3 cup sugar

1 teaspoon vanilla extract 

1 pinch sea salt

4 large egg yolks

Whipped sour cream, optional

Strawberries for garnish

Pistachios for garnish
Instructions:

Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the heavy cream and light cream to a bare simmer. In a large bowl, whisk together the sugar, vanilla extract, sea salt, and egg yolks. Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth. Pour into glasses or custard cups. Refrigerate until chief and set, about 3 hours. Serve with whipped sour cream, if desired. Garnish with fresh strawberry slice and chopped pistachios. 

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Orange, Pineapple, Banana Ice Cream! And, before you ask…..No, you do not need an ice cream maker. What I love the most about this refreshing recipe is that any fresh fruit can be used for a mélange of flavor choices, depending on the season.
ORANGE-PINEAPPLE-BANANA ICE CREAM
Ingredients:

1/3 cup mandarin oranges, frozen

1/3 cup pineapple chunks, frozen

1 banana, frozen

1/4 cup powdered sugar 

1/2 cup heavy cream, very icy cold
Directions:

Combine the frozen fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to form bite-size portions. Garnish with dried fruit and shredded coconut. 

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Dutch Chocolate Profiteroles! These yummy tender confections have a chocolate filling that will satisfy any sweet tooth. Once the shells are made, you can utilize a time-saving option. Simply change the filling to Breyers Dutch Chocolate Ice Cream and sprinkle it with powdered sugar. Your friends will think you spent hours in the kitchen. 
DUTCH CHOCOLATE PROFITEROLES
Cream Puffs:

1/2 cup water

1/4 cup butter

1/2 cup all-purpose flour

2 whole eggs
Heat oven to 400°. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about I minute; remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chilled cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time. Yield: 6 cream puffs. 
Cream Filling:

1/3 cup granulated sugar

3 tablespoons cocoa powder

2 tablespoons cornstarch 

1/8 teaspoon salt

2 cups half-and-half

2 egg yolks, slightly beaten

2 tablespoons butter

2 teaspoons vanilla
Garnish:

1 tablespoon powdered sugar

1/4 c semi-sweet mini chocolate morsels 
Mix sugar, cocoa, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla; cool. 

Eating My Way Through the Holidays! Special Edition: Scalloped Oysters 

Eating My Way Through the Holidays! Special Edition: Scalloped Oysters! For a true southern dish, you may turn to succulent oysters, crispy topping, and a creamy luscious sauce for a rich holiday dish that traditions are made of. More than likely, the family secret may be passed down through the generations. Some include parmesan cheese, others an oyster liquor. Perhaps the crumb layers consist of crushed butter crackers, but then again they may be seasoned breadcrumbs. No matter how you serve it up, the excitement builds for scalloped oyster dressing. Or casserole. Whatever you choose to call it. 
SCALLOPED OYSTERS
Ingredients:

1 pint Oysters, whole

2 cups cracker crumbs

1/2 cup unsalted butter, melted

1/2 teaspoon sea salt 

1/8 teaspoon white pepper

3/4 cup heavy cream

1/4 cup oyster liquor 

1/4 teaspoon Worcestershire sauce
Instructions:

Preheat oven to 350°. Spray an oven-proof dish with nonstick oil. Drain oysters, saving liquor. Combine cracker crumbs, melted butter, sea salt, and white pepper. Mix well. Spread one-third of the crumbs in the bottom of the dish. Layer with half the oysters, forming a single layer. Repeat with cracker crumbs and oysters. Top with the remaining cracker crumbs. Combine cream, oyster liquor, and Worcestershire sauce. Mix well. Pour over oyster layers. Bake uncovered for 40 minutes. Serve warm. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Timeless Classics: Zabaglione Parfait! That’s Italian. In English it translates to a decadent light custard, bordering on mousse, whipped into a parfait of romance-in-a-glass. Add fruit, toasted coconut, and a smidgen of nutmeg for a dessert that will have everyone exclaiming, “That’s Amoré!”
ZABAGLIONE PARFAIT 
Ingredients:

1 cup heavy cream, whipped 3-5 minutes

3 egg yolks, beaten

3 tablespoons sugar

1 teaspoon lemon citrus peel, granulated 

1 pinch nutmeg 

2 drops almond extract 

1/4 cup sweet vermouth, or almond liqueur 

1/4 cup raspberry preserves 

Fresh raspberries 

French Vanilla Wafer Rolls

Toasted coconut 
Instructions:

In a chilled bowl, beat heavy cream until it forms stiff peaks. Refrigerate until ready to use. In the bottom of a double boiler, bring water to a simmer and reduce heat to low. In the top of the double boiler, place eggs and sugar. Add granulated lemon citrus peel, nutmeg, and almond extract. Pour in sweet vermouth or amaretto liqueur. Whisk the custard mixture to create a light, fluffy consistency. Do not allow the water to boil. Continue whisking for 10 minutes, until the custard triples in volume. It will turn pale and frothy. The custard will be slightly thickened when ready. Set aside for 15 minutes. Gently fold the whipped cream into the cooled custard, reserving a portion for a garnish. The texture will appear like mousse. Place a dollop of raspberry preserves into the bottom of each parfait glass. Next, divide the custard equally between the parfait glasses. Top with fresh raspberries. Sprinkle on toasted coconut. Finish with a dab of whipped cream. Refrigerate until ready to serve. Dish up with a French vanilla wafer roll for nibbling. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Timeless Classics: Rosemary Parmesan Popovers! For a light and airy alternative to reaching for the bread basket, try an herb and cheese popover instead. Rosemary provides a nice earthy pine taste which compliments the saltiness of Parmesan cheese. It’s a match made in heaven, like bread and butter. No pun intended. 
ROSEMARY PARMESAN POPOVERS 
Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

1 teaspoon sea salt

3 tablespoons sugar

1 tablespoon fresh rosemary, chopped plus more for garnish

1/4 cup Parmesan cheese, grated

2 cups flour
Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, sea salt, sugar, rosemary, cheese, and flour. Blend until no large lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. Sprinkle tops with rosemary leaves. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, remove and transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Serve warm as is or with a dollop of French butter. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Eat More: French Toast Bananas Foster! For that daily dose of potassium you get in bananas, think French Toast for breakfast. With an added twist of Bananas Foster, you may feel as though you’re dining on a private balcony overlooking the French Quarter in New Orleans. It’s that good! For starters, I used Hawaiian sweet bread for its unique fluffy texture. By soaking the slices in a custard-style egg mixture and browning them in a buttered iron skillet, the results were luscious. 
FRENCH TOAST BANANAS FOSTER
Ingredients for Sauce:

1/4 cup butter

1/2 cup brown sugar

1/4 cup cream

1/4 cup maple syrup

1-2 tablespoons dark rum

3-4 bananas, cut into thick slices

1/8 teaspoon cinnamon

1 smidgen nutmeg
Instructions:

Melt butter in a small saucepan. Do not scorch. Add brown sugar; stir. Gradually bring to boil and add cream, stirring constantly. Cook until thick, about 4 minutes. Turn heat to lowest setting. Add maple syrup and dark rum. Stir until smooth. Add sliced bananas, cinnamon, and nutmeg. Cook until tender.  
Ingredients for French Toast:

4 slices Hawaiian sweet bread, sliced thick

3 whole eggs, beaten

1/2 cup half and half cream

1 teaspoon vanilla extract

2-3 tablespoons butter

Whipped cream

Mini chocolate chips

Pecan pieces
Instructions:

Whisk together eggs, half and half cream, and vanilla extract. In a shallow dish place 4 slices of Hawaiian bread, single layer. Pour custard egg mixture over bread; turn bread to coat both sides completely. Let moistened bread rest to soak up liquid. In an iron skillet, melt one tablespoon of butter on medium-low heat. Transfer the soaked bread to the skillet. Cook until golden brown, approximately 3 minutes per side. Add butter as needed. If cooking in batches, transfer browned French toast to a wire rack on a baking sheet and keep warm in a 200° oven. To serve, place a piece of French toast on a plate. Cover with banana sauce and dollop of whipped cream. Top with a second slice of French toast. Add more banana sauce. Garnish with whipped cream, chocolate chips, and pecan pieces.