garlic

Lobster-Mate Cheddar Biscuits

What’s Cooking in Gail’s Kitchen? After the Holidays: Lobster-Mate Cheddar Biscuits! Having to shelter-in-place during the pandemic does not mean that restaurant cravings just stop. I see you nodding your head in agreement. If I named a restaurant, chances are you would say, “Oh, I love their…steak burgers, iced tea, queso dip, sweet potato wedges, or cheddar biscuits.” Admit it, dining out is a fact of life and we miss it right now. So, the alternative is to give it our best shot at home. Thanks to my friend, Colleen, for her blog post* on a name-brand seafood restaurant’s copycat recipe for the bread basket. These cheddar biscuits are spot on. I guarantee you, the results will astound you.

LOBSTER-MATE CHEDDAR BISCUITS

Ingredients:

4 cups prepared baking mix

1/2 cup cheddar cheese, shredded

1 1/3 cup water

1/2 cup unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon onion salt

Dill weed, for garnish

Instructions:

Preheat oven to 375°. Line two baking sheets with parchment paper. Set aside. Combine baking mix, cheddar cheese, and water in a bowl. Mix well. Drop biscuits by spoonful on the prepared baking sheets. Bake for 10-12 minutes until golden brown. In a small bowl, combine melted butter, garlic powder, and onion salt. Brush butter mixture over warm cheddar biscuits. Sprinkle with dill weed. Serve warm.

*Check out Colleen’s recipe at

http://leencuisine.com/2020/12/01

Infused-Garlic Olive Oil

What’s Cooking in Gail’s Kitchen? After the Holidays: Infused-Garlic Olive Oil! If you’ve ever had the opportunity to visit a specialty store that sells infused olive oils and flavored vinegars, you understand the value of the tasting bar within. Tasting is believing, in my opinion, especially when it’s difficult to narrow down the choices. My favorites so far are lemon extra virgin olive oil and strawberry balsamic vinegar or extra virgin lime infused olive oil and pomegranate balsamic vinegar. Of course, Italian balsamic vinegar and garlic-infused extra virgin olive oil are staples in my kitchen. Think about it a minute. Garlic tastes wonderful on crusty breads, drizzled over roasted vegetables, marinated in meats, and stirred into homemade sauces. When making your own infused olive oil, repeat after me, “Always use extra virgin olive oil.” EVOO is made from pure, cold-pressed olives without adding processed oils. The test is proven when olive oil is refrigerated. It will solidify like butter. If it doesn’t, it is unrefined and will remain liquid. Don’t be fooled.

INFUSED-GARLIC OLIVE OIL

Ingredients:

1 cup extra virgin olive oil

3 cloves garlic, peeled

Instructions:

Sterilize a glass jar, with airtight lid, and set aside. Warm olive oil, in a small saucepan, over low heat only. Remove from heat when the oil is barely warm to the touch. Do not boil. Add garlic cloves. Set aside for 24 hours. At that time, pour the olive oil through a fine strainer into the sterilized jar. Discard garlic cloves. Seal the jar. Store infused oil in the refrigerator until ready to use.

Yarrow Bowtie Pasta

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Yarrow Bowtie Pasta! Every time I passed by my front porch, I got a pleasant whiff of licorice. It seemed to come and go, but I couldn’t figure out which plant produced it. Imagine my delight when I discovered the previous owners had planted the decorative flowering herb, Yarrow. I pinched off a fern-like leaf, rubbed it between my fingers, and bingo, that was the familiar scent. When it comes to cooking, a little yarrow goes a long way. Because the leaves are feathery and soft, high heat will destroy the flavor. It is very important to wait until the dish is prepared before utilizing the essence of yarrow. The taste is so distinct, it must be used sparingly.

YARROW BOWTIE PASTA

Ingredients:

1 teaspoon yarrow leaves, chopped

1/2 teaspoon red pepper flakes

4 ounce dried bowtie pasta

1 teaspoon kosher salt

1 tablespoon olive oil

1 tablespoon truffle oil

2 tablespoons garlic, chopped

2 anchovy fillets in oil, rinsed and chopped

2 tablespoons dry white wine

Parmesan cheese, for garnish

Instructions:

Combine yarrow leaves and red pepper flakes. Mince together. Set aside. Cook bowtie pasta in salt water, according to package directions. While pasta is cooking, warm olive oil and truffle in a skillet on low heat. Add chopped garlic and anchovies; cook until fragrant and lightly browned. Do not burn. Remove pan from heat; swirl to cool. Add dry white wine to pan. When pasta is done, drain well. Add pasta to skillet. Toss to coat, cooking on low heat for one minute. Remove from heat; add yarrow mixture. Toss to incorporate. Transfer pasta to individual serving bowls. Garnish with fresh parmesan cheese. Serve with a tossed garden salad.

Thyme Tomato Toss

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Thyme Tomato Toss! Hop aboard the yellow tomato bus for a ride that will take you down a two-lane country road. These golden nuggets, about the size of a cherry, are often less acidic and milder than their popular red cousins. I find them a touch sweeter as well. Their colors can range from pale yellow to sunny gold to bright orange, which makes for a stunning combo in marinated tomatoes or tasty fresh salsa. Just so you know, the skins are pretty tender, if that’s ever been an issue for you. With all that being said, now sit back, and enjoy the ride.

THYME TOMATO TOSS

Ingredients:

8 ounces yellow and red cherry tomatoes, cut into halves

1/4 cup olive oil

1 1/2 tablespoons garlic wine vinegar

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/2 teaspoon basil

1 teaspoon sugar

1 teaspoon fresh thyme leaves

Thyme sprigs, for garnish

Instructions:

Place yellow and red cherry tomatoes is a bowl. Set aside. In a measure cup, whisk together olive oil, garlic wine vinegar, garlic powder, cayenne pepper, marjoram, sea salt, basil, and sugar. Sprinkle in thyme leaves. Drizzle over tomatoes. Gently toss to coat. Serve immediately. Garnish with thyme sprigs.

Ramping Up Breakfast

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Ramping Up Breakfast! For a hearty and satisfying way to jumpstart your morning, think outside the box with sautéed ramps. Prepared in minutes with hardly anytime at the stove, you’ll be serving up a “green” feast fit for a king. If you live in the country where farm fresh eggs are as plentiful as the next roadside produce stand, even better. Treat yourself to a scrumptious weekend meal on the back porch in true farmhouse style.

RAMPING UP BREAKFAST

Ingredients:

1/4 pound wild ramps

1 tablespoon olive oil

1 tablespoon butter

2 eggs

2 smoked sausage links

2 pieces artisan bread, toasted

Crushed oregano, for garnish

Instructions:

Wash thoroughly every crevice and leaf stem of each ramp. Cut off and discard bulb roots. Rinse again. Gently pat dry with paper towels. Set aside. Warm olive oil and butter in a skillet over medium heat. Transfer ramps to the skillet. Cook until tender and crispy, gently turning. After 10 minutes, divide ramps between two plates. Cook eggs according to personal preference. Add to each plate. Heat smoked sausage, slicing open to sear. Arrange on plates. Butter toast to complete each breakfast plate. Garnish ramps and eggs with crushed oregano. Serve immediately.

Poppyseed Dressing

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Poppyseed Dressing! Behold, the mystical, magical world of poppyseeds. It’s not just for sprinkling on bagels, breads, and lemon muffins. Poppyseeds are kind of like that wild free-spirited girlfriend your mother didn’t really want you hanging around with in high school. She had a dark side that sometimes ditched school to hang out at a local coffee shop to smoke cigarettes and hear stories about the waitress’s latest boyfriend who rode a motorcycle and smoked pot. I’m sure you’ve heard stories about avoiding drug tests that detect a positive result for opiates. Alas, poppyseeds are a source of morphine and codeine. But that doesn’t mean the blueish-black seeds will get you high. Just happy. Their deeply nutty toasted flavor also reveals an enjoyable crunch. Maybe that’s the attraction after all.

POPPYSEED DRESSING

Ingredients:

1/4 cup mayonnaise

1/4 cup sugar

1 teaspoon dried mustard

1 teaspoon sea salt

1/4 teaspoon cayenne pepper

1 teaspoon poppyseeds

1/4 cup garlic wine vinegar

1/4 cup olive oil

Instructions:

In a small bowl, whisk together mayonnaise and sugar. Add dried mustard, sea salt, cayenne pepper, and poppyseeds. Stir well. Add garlic wine vinegar; continue stirring. Slowly add olive oil, stirring until thoroughly mixed. Pour into a jar. Allow flavors to enhance at room temperature. Drizzle over prepared salad.

Tour of Italy in Greenfield, Indiana

Dining Outside the Home: Tour of Italy in Greenfield, Indiana! There’s something charming about an eatery located on the town square a few steps from the county courthouse. Inside the decor is Old World Italy with rustic brick walls dividing spacious seating for a romantic meal for two, weekend entertainment for a crowd, or outdoor dining on the patio. The wait staff is as friendly as family. If you’re lucky, the owner of Tour of Italy may step away from the alcove kitchen to twirl pizza dough into the air. With fresh ingredients, made-from-scratch garlic knots, and authentic Italian cuisine, it’s difficult to choose just one item. Order enough to share and take home the rest. Problem solved.

Flatbread Gone Wild

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Flatbread Gone Wild! Have you ever peeked through the window on the oven door while food is baking? Of course you have. Everyone does. The surprise you’ll find when baking wild ramps is the leaves puff up as though filling with air like a balloon animal at a child’s birthday party. It’s fun to see and totally unexpected. They almost seem to take on a life of their own. If you’re worried about the leaves popping, take a cake tester and pierce them beforehand, just to be sure. Personally, I like to roast wild ramps long enough to char the edges for a subtle hint of smokiness.

FLATBREAD GONE WILD

Ingredients:

1 prepared flatbread

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/4 cup marinara sauce

1/2 cup mozzarella cheese, shredded

1/4 pound wild ramps, washed and patted dry

1/2 teaspoon sea salt

1/2 teaspoon crushed oregano

Instructions:

Preheat oven to 400°. Brush the bottom of the flatbread with olive oil. Sprinkle with cornmeal. Bake for 5 minutes on a pizza stone. Remove from oven, brush the top of the crust with olive oil. Spread on the marinara sauce, stopping before the edges. Layer mozzarella cheese over sauce. Arrange wild ramps lengthwise over cheese. Sprinkle with sea salt and crushed oregano. Bake 20 minutes until the cheese bubbles and the edges are crisp.

Yellow Cheddar Potato Rounds

What’s Cooking in Gail’s Kitchen? Table Food: Yellow Cheddar Potato Rounds! Who likes potatoes? I do, I do. Buy a bag of potatoes and you’ll never go hungry, I always say. The versatile potato is a chef’s marvel. It can be baked, fried, mashed, hashed, creamed into soups, stirred into casseroles, and even eaten raw. Add a sharper-flavored cheese and you can reach a perfect combination that will make a strong soul swoon. This is why we cook at home, we remind ourselves. It’s simply rich and made fresh. Enjoy, my peeps.

YELLOW CHEDDAR POTATO ROUNDS

Ingredients:

1/2 pound russet potatoes, skin on, washed, and sliced 1/2” thick

2 tablespoons butter, melted

1/2 teaspoon garlic and herb seasoning

1 teaspoon sea salt

1/8 teaspoon rosemary leaves

1 cup cheddar cheese, shredded

2 slices cooked bacon, crumbled

3 chives, snipped

Rosemary sprigs, for garnish

Instructions:

Preheat oven to 400°. Line baking sheet with parchment paper. In a large bowl, toss sliced potatoes with melted butter. Coat well. Arrange buttered potatoes in a single layer on the baking sheet. Sprinkle with garlic and herb seasoning, sea salt, and rosemary leaves. Bake potatoes 20 minutes; flip and bake 10 minutes longer. Top potato rounds with shredded cheddar cheese and crumbled bacon. Bake 5 minutes until cheese is melted and bubbly. Garnish with fresh chives and rosemary sprigs.