dill

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Eggs Deviled with Salmon! Have you noticed? Variations of deviled eggs are all the rage on the appetizer menus. Known once as a classic staple for every summer gathering, the deviled egg has been reinvented in countless ways. Creativity knows no bounds. Whether you choose spicy jalapeño*, creamy tuna salad, or low-cal Greek yogurt, the spin-off creations are definitely show-stoppers. Don’t believe me? Try these Smoked Salmon beauties at your next party or pitch-in picnic.  
EGGS DEVILED WITH SALMON 
Ingredients:

6 hard boiled eggs, cooked and peeled

1/4 cup cream cheese

2 tablespoons mayonnaise 

1 teaspoon Dijon mustard

1 teaspoon white vinegar 

1 tablespoon red onion, diced

1/8 teaspoon dill weed

1/8 teaspoon sea salt

1/8 teaspoon white pepper 

4 ounces Applewood Smoked Salmon

1 teaspoon capers, for garnish 

Fresh dill sprigs, for garnish

Paprika, if desired
Instructions:

Halve the eggs lengthwise. Carefully remove yolks and place in a medium bowl. Gently place white portions on a platter. Arrange dill sprigs. These will help to keep the eggs from rocking. Set aside. Cut the salmon slices into 12 thin strips. Roll each strip to make a tight rosebud. Transfer to a plate. Cover with plastic wrap and refrigerate until ready to use. Chop the remaining salmon into small pieces. Mash the egg yolks with a fork until crumbly. Add cream cheese, mayonnaise, Dijon mustard, white vinegar, red onion, dill weed, sea salt, white pepper, and remaining salmon. Stir until combined. Spoon mixture into hollowed out egg white shells. Place a salmon “rosebud” on top. Garnish with one caper in the center of each salmon piece. Sprinkle with paprika, if desired. Refrigerate for one hour before serving. Store leftovers in a covered container. 
*Xanthous Jalapeño Deviled Eggs can be found at the following link. 

https://snapshotsincursive.com/2016/11/25

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? Something to Savor: Ingenious Bakery Bread! Some days are just made for shortcuts. The fact is, everyone needs a timesaving tip now and then. For starters, buying frozen bread dinner roll dough takes the guesswork out of measuring ingredients, which is why I keep a bag on hand. The other day I made homemade chicken noodle soup and wanted freshly-baked bread instead of saltine crackers. While the aromatic flavors of the soup were blending in the slow-cooker, the bread was rising to perfection. Together they pulled off a meal like a pro. 
INGENIOUS BAKERY BREAD
Ingredients:

8 pieces frozen yeast dinner roll dough

1 tablespoon olive oil

1/4 teaspoon dill weed

1 teaspoon Parmesan cheese
Instructions:

Spray a loaf pan with nonstick oil. Place the 8 frozen rolls into the pan in a single layer with edges touching. Cover with plastic wrap that has been sprayed with nonstick oil. Cover entire pan with a tea towel. Place pan in a warm area, free of drafts. Let the dough rise at room temperature until it doubles in size, between 2 and 4 hours. Remove tea towel and plastic wrap. The raised dough will resemble a single loaf. Brush top of dough with olive oil. Sprinkle with dill weed and Parmesan cheese. Bake at 350° for 15-20 minutes. Immediately remove from loaf pan and cool on a wire rack. Brush with melted sea salt butter. Serve warm. 

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Yankee Potato Salad! The new red potatoes at the market right now make the best-tasting side dish for all your casual meals. Wash them thoroughly so you can leave the skins on.  
YANKEE POTATO SALAD
Ingredients:

10 new red potatoes, small 

2 green onions 

3 ounces of hickory-smoked bacon bits

1 tablespoon fresh dill

1 cup real mayonnaise 
Instructions:

Quarter the red potatoes and put into a pot with enough water to cover. Bring to a boil, then reduce to medium heat and cook for 15-20 minutes. Drain. In a large bowl, add cooled potatoes, bacon bits, cut-up green onions. Mix in mayonnaise to blend well. (For a moist salad, add more.) Finally, gently fold in the fresh cut dill. Refrigerate 1-2 hours for best flavor. 

Eating My Way Through the Holidays! Special Edition: Himalayan Salt Plate Lox and Bagels

Eating My Way Through the Holidays! Special Edition: Himalayan Salt Plate Lox and Bagels! My newest kitchen “toy” is the Himalayan Salt Plate. Not only does it create a stunning presentation, it brings a subtle and unexpected flavor to foods served on it. First, chill it in the refrigerator overnight. It then becomes a serving platter on the table or buffet line. Everything lays directly on the salt plate to absorb the nutrients. I chose Wild Alaskan Sockeye Salmon, for starters, with all the trimmings for an exquisite banquet. The lox is traditionally smoked and sliced thin. It smells divine when I break the seal. Arrange hard-boiled egg slices for essence and red onion for a blend of slightly sweet gusto. Sprinkle on imported nonpareil capers for seasoning that lingers. Slather toasted bagels with the creamy Neufchâtel cheese mixture before adding ingredients. Top with fresh dill which pulls everything together, in my opinion. Now dig in. 
HIMALAYAN SALT PLATE LOX AND BAGELS
Ingredients:

4 ounces applewood smoked salmon

2 hard boiled eggs, sliced 

1/4 red onion, sliced

2 tablespoons imported capers, nonpareil

2 sesame bagels, split and toasted

4 ounces Neufchâtel cheese

1 tablespoon Greek yogurt

Fresh dill sprigs
Instructions:

Mix the Neufchâtel cheese and Greek yogurt until smooth, light, and creamy. Slather onto a toasted bagel. Top with smoked salmon pieces, hard boiled eggs, red onion slice, and imported capers. Garnish with fresh dill sprig. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Food for Sharing: Quatre Fromage Garlic Breadsticks! For all the bread-lovers out there, be aware. What may begin as a simple after-school snack can quickly escalate into an early supper. The aroma of freshly baked bread spreads into a room like magic. Turn things to your advantage. Pair these ooey gooey cheesy breadsticks with a garden salad or plate of fresh veggies. The end result is a contagious good mood, a full stomach, and the rest of the evening to pamper yourself. How’s that for a recipe that is spot on?
QUATRE FROMAGE GARLIC BREADSTICKS 
Ingredients:

1 tube prepared pizza dough

1-2 tablespoons corn meal

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/3 cup white cheddar cheese, shredded

1/3 cup Harvarti cheese, shredded

1/3 cup mozzarella cheese, shredded

1/3 cup Parmesan Reggiano cheese, shredded

1 tablespoon butter, melted

1 teaspoon dill weed
Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Sprinkle with cornmeal. Unroll pizza dough. Place over cornmeal on baking sheet. Brush top side with olive oil. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Layer four cheeses evenly over dough. Take a pizza cutter and slice the dough lengthwise into 10-12 strips. Then cut those in half. Do not separate. Bake 10-13 minutes until crust is golden brown and cheeses are gooey. Remove from oven. Recut each strip all the way through. Brush with melted butter and sprinkle with dill weed. Serve warm with marinara sauce, garlic butter, or ranch dressing. 

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? Timeless Classics: Neufchâtel Crab Dip! Easy seafood appetizers can be prepared in no time at all. By substituting miniature phyllo dough shells for snack crackers, the results are impressively gourmet. Who doesn’t love that WOW factor?! Make this appetizer the star of your next gathering. Everyone will thank you. 
NEUFCHÂTEL CRAB DIP
Ingredients:

6-ounce can crabmeat, drained, flaked, and cartilage removed 

1/2 cup lobster meat, chunk style

1 green onion, snipped

1 teaspoon dried dill weed

1 teaspoon lemon peel, finely shredded 

1 teaspoon lemon juice

1/2 cup mayonnaise 

1/4 cup Greek yogurt 

1/2 cup Parmesan cheese, grated

1/8 teaspoon garlic powder 

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes (optional)

1/4 cup Jalapeño Confetti Jelly* 

15-count package miniature phyllo dough shells

Fresh dill sprigs
Instructions:

Preheat oven to 350°. Arrange phyllo shells on a baking sheet. Bake 5-7 minutes until crisp. Remove and set aside. In a medium bowl, toss crabmeat, lobster, and green onion snips in dill weed, shredded lemon peel, and lemon juice. In a another bowl, combine mayonnaise, Greek yogurt, Parmesan cheese, garlic powder, seasoned salt, and red pepper flakes. Mix well. Fold crabmeat mixture into mayonnaise mixture. Transfer dip to an oven-proof dish. Top with Jalapeño Confetti Jelly. Bake 20 minutes. Spoon warm crab dip into phyllo shells. Garnish with fresh dill sprigs. Serve warm. 
*Follow the link for the recipe for Jalapeño Confetti Jelly. 

https://snapshotsincursive.com/2017/09/29

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? Eat More: Kosher Salt Dill Pickles! When I visited the Farmers Market this week, I was impressed by the cute little cucumbers in abundant supply. The fact that my dill was showcasing its yellow flowery blossoms in proud display earlier that morning nudged me to take advantage of both. Canning a jar of classic dill pickles was about to become the focus of the day. So….when choosing a variety of cucumber to pickle remember three things: 1.) Choose small cukes about the size of your thumb. 2.) Make sure they have a thicker skin in order to maintain a crunchy snap. 3.) And remember to ask for the ones that were just freshly picked. Time is of the essence. The crucial time to pickle is as soon as practical after picking. This recipe will make one jar, which is exactly what I wanted. 
KOSHER SALT DILL PICKLES
Ingredients:

1 pound pickling cucumbers; cut off tips of both ends and slice in half

2 fresh dill sprigs, with heads

1 cup filtered water

1 cup distilled white vinegar

4 tablespoons sugar

2 tablespoons Kosher salt

2 garlic cloves

1 teaspoon black peppercorns 

1/8 teaspoon red pepper flakes
Instructions:

In a medium saucepan, combine water, vinegar, sugar, Kosher salt, garlic, peppercorns, and red pepper flakes. Heat to boiling. Stir to dissolve sugar and salt. Remove the pan from the heat and let it sit for 10 minutes. Meanwhile in a clean quart jar, place one dill sprig and one garlic clove in bottom of jar. Arrange cucumber halves against the side of the jar working your way to the center. Do not crush. Add one more dill sprig. Pour cooled juice into the jar. Be sure to include the spices. Stop liquid within 1/4″ of top. Seal and store in refrigerator for 12 hours before opening. Keep refrigerated. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Eat More: Cucumber Strawberry Sandwiches! Here’s a combination you will truly enjoy: crisp sliced cucumbers with juicy sweet strawberries. Together they come across as eye candy. Whip up a creamy spread of sea salt butter, Neufchâtel cheese, and Italian seasonings to slather across the top of a toasted slice of artisan rye bread. Add a sprig of dill, sprinkled with tiny thyme leaves to crown things off. The results may find you believing you embarked on a journey through the charming countryside of Tuscany. 
CUCUMBER STRAWBERRY SANDWICHES
Ingredients:

8 ounces Neufchâtel cheese, room temperature

3 tablespoons sea salt butter, softened

1/4 cup Greek yogurt

1 teaspoon Italian seasoning

1/4 teaspoon dill weed

1 large cucumber, sliced

1 pint strawberries, stems removed and halved

2-4 slices rye bread, toasted

Fresh dill sprig, for garnish

Fresh thyme leaves, for garnish
Instructions:

Cream together Neufchâtel cheese, butter, and yogurt until smooth. Fold in Italian seasoning and dill to blend. Refrigerate one hour. Slice cucumber; halve strawberries. Toast rye bread; slather with seasoned cheese spread. Top with cucumber slices and strawberries. Add dill sprig and thyme leaves for garnish. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Lox and Bagels! Whenever I serve this for an impassioned brunch, I make an extra effort to use top-quality ingredients. For starters, I choose an over-sized gourmet sesame seed bagel freshly baked that morning at the local Bagel Shoppe. The lox is traditionally smoked Wild Alaskan Sockeye Salmon, sliced thin. It smells divine when I break the seal. The creamy Neufchâtel cheese can either be plain or infused with fresh dill. Herbs make everything better, in my opinion. Red onion slices add a slightly sweet taste while the imported nonpareil capers liven up the open face creation with a salty punch that shatters like a fireball in your mouth. Well done!
LOX AND BAGELS
Ingredients:

2 sesame bagels, split and toasted

4 ounces Neufchâtel cheese

1 tablespoon Greek yogurt

1/4 red onion, sliced

4 ounces applewood smoked salmon

2 tablespoons imported capers, nonpareil

Fresh dill sprigs
Instructions:

Mix the Neufchâtel cheese and Greek yogurt until smooth, light, and creamy. Slather onto a toasted bagel. Top with red onion slice, smoked salmon pieces, and imported capers. Garnish with fresh dill sprig.