eggs

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 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 X

What’s Cooking in Gail’s Kitchen? Something to Savor: X-Treme Fudge Bouchons! These chocolate fudge brownies are the perfect bite-size dessert at the end of a meal. Because they are baked in a popover pan, their shape resembles a cork, or French bouchon. The dense chocolatey cake is filled with rich dark chocolate morsels and dusted with powdered sugar making it an appealing dessert, no matter the occasion. Picnic season is upon us. Treat yourself to a taste of France. 
X-TREME FUDGE BOUCHONS
Ingredients:

3/4 cup flour

1 cup cocoa powder, unsweetened 

1 teaspoon kosher salt

3 large eggs

1 1/2 cups sugar plus 3 tablespoons

1/2 teaspoon vanilla extract 

12 ounces butter, unsalted and melted

6 ounces semisweet mini chocolate morsels

Powdered sugar for dusting
Instructions:

Preheat oven to 350°. Butter and flour popover pan. Set aside. Sift together flour, unsweetened cocoa powder, and kosher salt. Set aside. Using a stand mixer, combine eggs and sugar on medium speed for 5 minutes. It will appear thick and very pale in color. Add the vanilla extract. Reduce to low speed alternating 1/3 of dry ingredients, then 1/3 of warm butter until all is blended. Add semisweet chocolate morsels. Place popover pan on a baking sheet and fill each mold two-thirds full. Place in the oven. Bake for 25-28 minutes until tops look shiny and a cake tester comes out clean. Transfer to a cooling rack for 3 minutes. Invert mold and allow bouchons to cool upside down. Lift off popover pan. When cool, dust with powdered sugar. 

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Something to Savor: Ham Salad Spread! Tired of ho-hum tuna salad or egg salad sandwiches? Think all-natural applewood smoked ham with no artificial ingredients. When you begin with quality, the results are astounding. Add sweet pickle relish, chopped celery, and fresh horseradish. The biggest challenge is deciding if you wish to smear it on rye bread, add a dollop over wheat crackers, or simply scoop it onto a Bibb lettuce leaf. Skip the Deli-made and crank out a batch at home. It’s easier than you think. In no time at all, you’ll have a party favorite or lunchtime energy boost. 
HAM SALAD SPREAD
Ingredients:

2 cups applewood smoked ham chunks

4 stalks celery, chopped

2 eggs, hard-boiled and chopped

3 green onions, snipped

3 tablespoons sweet pickle relish 

1 teaspoon creamy horseradish 

1/2 cup mayonnaise 
Instructions:

Place ham chunks in a food processor. Pulse in batches until finely chopped. Transfer to a mixing bowl. Place celery in the food processor and Pulse until chopped. Add to bowl. Repeat with hard-boiled eggs. Add to bowl. Stir to mix. Add green onion snips, sweet pickle relish, horseradish, and mayonnaise. Mix well. Refrigerate until ready to serve. 

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Something to Savor: Dirty Breakfast Rice! What do you get when you blend Hawaiian culture with Louisiana spice? You get a savory breakfast that will rev your engine all day long. Too often we think a cold breakfast will give us the energy needed until time allows for the next meal. Sometimes that isn’t until after the workday is almost finished. At least with Dirty Breakfast Rice you get a running start on a busy schedule. Its healthy carb is easily digestible and nutty taste is simply satisfying. Be good to yourself.
DIRTY BREAKFAST RICE
Ingredients:

1/4 cup butter

1 cup instant brown rice

7-ounce vegetable broth

1/2 pound smoked sausage link, cut-up in chunks

4 green onions, chopped

2 eggs, scrambled

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1 teaspoon Cajun seasoning

1/4 cup soybean sauce
Instructions:

Melt butter in a deep skillet. Do not burn. Add brown rice. Coat well. Cook over medium heat 3-5 minutes, turning often until golden brown. Stir in vegetable broth and smoked sausage chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Scramble the eggs on the side of the pan. Once the eggs are almost cooked, combine the rice and eggs together. Add chopped green onion with tops, sesame seeds, red pepper flakes, Cajun seasoning, and soybean sauce. Mix well and serve immediately.

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Something to Savor: Beet Bacon Bleu Salad! Remember when you were a kid and your mother made you eat beets? And you hated them? Well, thank goodness as we age, our taste buds change. Perhaps it’s time to give them a second chance. I did and the results made me wonder why I waited so long. 
BEET BACON BLEU SALAD
Ingredients:

15-ounce can sliced beets, drained

3 tablespoons lemon olive oil

1/8 teaspoon seasoned salt

1 teaspoon Herbes de Provence 

2 cups mixed salad greens

1 egg, hard-cooked and sliced

3 slices applewood bacon, cooked crispy and crumbled

1/4 cup bleu cheese, crumbled 

2 tablespoons balsamic reduction 

Garnish with croutons
Instructions:

In a shallow dish, combine lemon olive oil, seasoned salt, and Herbes de Provence. Add sliced beets. Marinate 10 minutes, turn and marinate 10 minutes longer. Arrange salad greens in a bowl. Add beets, reserving marinade. Arrange egg slices on greens. Top with bacon pieces. Sprinkle with bleu cheese crumbles. Drizzle all with reserve marinade plus balsamic reduction. Garnish with croutons. 

Dining Outside the Home: Kalaheo Cafe & Coffee Company in Kalaheo, Kauai

Dining Outside the Home: Kalaheo Cafe & Coffee Company in Kalaheo, Kauai!  Breakfast is the most important meal of the day, according to the generous portions served up at the Kalaheo Café. Stick to the favorites: a Very Veggie Omelette with melted cheese or add some Portuguese sausage for the Kahili Breakfast. Choose between a side of rice or potatoes, your way. And don’t forget the buttered toast or incredibly delicious cornbread muffins. Top it off with flavored coffee to rev up your engine. Now you’re beginning to see what I mean. Dine inside or on the front porch with a view of the mountains. Take a deep breath and dig in. 

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Watercress Bacon Dinner Salad! If you like salad, you will find yourself saying, “OMG, I want a second helping!” My husband and I can literally eat this dinner salad until we think we will burst! And then we’ll have one bite more! (P.S. Spring is the best time of year to pick up watercress at the Farmer’s Market.)
Ingredients:

3 Eggs

7 slices Bacon

1 Vidalia Onion, Small

1 cup sliced Mushrooms

10 ounce package Grape Tomatoes

6 ounces Watercress

1 heart of Romaine Lettuce

1 cup seasoned croutons

1/2 cup Parmesan cheese

5 Tablespoons Reserved Bacon Grease (*or substitute with olive oil)

3 Tablespoons Garlic Wine Vinegar

2 teaspoons Honey

1/2 teaspoon Dijon Mustard
Instructions:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crisp. Drain on a paper towel. Remove 5 tablespoons grease and set aside. Use 2 tablespoons of grease in a separate skillet over medium heat. Slice thin the Vidalia onion, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Add mushrooms to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Cut bacon into pieces. Peel and slice eggs. Mix romaine and watercress in a large bowl. Arrange onions, mushrooms, tomatoes, and bacon on top. 
Hot Bacon Dressing: Add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Pour hot dressing over the salad; toss to combine. Arrange eggs over the top, add croutons, sprinkle on grated Parmesan cheese, and Voilà! Dinner is served!

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Quiche Lorraine! Pie for Breakfast? Or Brunch or a light Dinner? Without a doubt! This flaky rim pastry tart filled with a rich, creamy filling is a classic French staple that boasts tradition in every bite. 
QUICHE LORRAINE
Pastry:

1 1/3 cup flour

Pinch of salt

3 ounces Neufchâtel cheese

1/2 cup butter
Sift together flour and salt. Add softened butter and Neufchâtel cheese. Mixture becomes crumbly but eventually forms a single large ball. Set aside for 30 minutes to an hour. Roll out and line a deep 9-10″ pie dish. 
Filling:

8 thin slices cooked ham or crisp smoked bacon

8 ounces Gruyère cheese*

2 cups sour cream

3 eggs and 1 yolk

1/2 teaspoon salt

1 tablespoon melted butter
Cover pastry alternating ham and cheese. Combine remaining ingredients. Pour over ham and cheese. Sprinkle with nutmeg. Bake at 375° 50-60 minutes until set. 
*May substitute Gruyère cheese for thinly sliced Swiss cheese.