herbs

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? Home Cooking: Green Pepper Dip! Nothing says “presentation” like a vegetable dip served in a green pepper. If you don’t believe me, try this for your next gathering. People practically “oooh” and “aaah” when you enter the room with it. The best part is a subtle flavor of the pepper blends into the dip. Hint: Do your homework at the produce aisle. Make sure you buy a pepper that will sit straight on the serving dish.

GREEN PEPPER DIP

Ingredients:

1 Large Green Bell Pepper

1 cup mayonnaise

1 cup Greek yogurt

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/2 teaspoon sea salt

1/2 teaspoon cayenne pepper

1/2 teaspoon basil

1/2 teaspoon chili powder

1/2 teaspoon thyme

1 teaspoon dill weed

1 teaspoon onion powder

1 teaspoon parsley flakes

Instructions:

Cut top off green pepper. Carefully scoop out all seeds and the four ribs. Rinse and pat dry. Combine all remaining ingredients. Mix well. Gently fill the pepper with dip, cover with plastic wrap, and refrigerate at least one hour. Garnish with shredded cheddar cheese and bacon bits. Serve with crudités and crackers.

Eating My Way Through the Holidays! Yuletide Favs: Gruyère Onion Soup!

Eating My Way Through the Holidays! Yuletide Favs: Gruyère Onion Soup! Everyone, sooner or later, falls in love with French Onion Soup, in my opinion. After all, who can resist the savory taste of caramelized onions, buttered croutons, and gooey melted cheese smothered in a beef broth that’s been splashed with a well-aged cognac? I wish I could tell you it’s as easy to make as opening a can of soup, but it isn’t. Don’t hate me. Let’s just say this…..if you are looking for an evening of mystery, romance, and excitement, then read on. This “soup de jour” may be the love potion that’ll woo the night away. Bon Appetît!

GRUYÈRE ONION SOUP

Ingredients:

3 Vidalia onions, peeled and sliced

2 tablespoons butter

1/2 teaspoon sea salt

1/2 teaspoon Herbs de Provence

1 cup white wine

1 teaspoon honey

1/2 cup apple cider vinegar

10 ounces beef consommé

1 cup low-sodium chicken broth

2 tablespoons Lea & Perrins Worcestershire sauce

4 ounces Montamoré cheese, crumbled

Splash of cognac

4 slices baguette, toasted

4 tablespoons Parmesan cheese, grated

4 slices Gruyère cheese

Parsley flakes to garnish

Instructions:

In a shallow bowl, microwave sliced onions on HIGH for 2 minutes. In a large skillet, melt butter on low setting. Do not scorch. Layer onions over butter. Sprinkle with sea salt and Herbs de Provence. Cover and do not stir for 10 minutes. Remove lid and stir occasionally until onions are dark in color, another 10 minutes. Turn heat to High and add white wine and honey. Cook until wine is reduced and consistency is thick. Reduce heat to Simmer. Add apple cider vinegar, beef consommé, low-sodium chicken broth, and worcestershire sauce. Simmer for 15 minutes. Ladle soup into four oven-proof crocks placed on a heavy baking sheet. Add Montamoré crumbled cheese. Top with a splash of cognac. Place a toasted baguette slice on top of soup. Sprinkle with Parmesan cheese. Lay one slice of Gruyère cheese over each bowl, with corners slightly overlapping sides. Broil on High for 2 minutes until cheese is bubbly and golden. Remove carefully! Garnish with parsley flakes and serve immediately.

Eating My Way Through the Holidays! Yuletide Favs: Quiche Fromage!

Eating My Way Through the Holidays! Yuletide Favs: 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 Holidays! Yuletide Favs: Beet Bacon Bleu Salad!

Eating My Way Through the Holidays! Yuletide Favs: 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.

Eating My Way Through the Holidays! Yuletide Favs: Hasselback Honey-Roasted Carrots!

Eating My Way Through the Holidays! Yuletide Favs: Hasselback Honey-Roasted Carrots! Get cooking with a vegetable side dish that will bring on the cheers. It not only has eye appeal when served, it is bursting of natural flavor combined with exotic spices. This is everyday cooking. Who wants to give it a try? These beautifully sliced carrots are incredibly simple to make.

HASSELBACK HONEY-ROASTED CARROTS

Ingredients:

1 pound fresh carrots, peeled and tops trimmed

1/4 cup natural honey

1-2 tablespoons olive oil

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon thyme

Fresh Chives for garnish

Pomegranate arils for garnish

Instructions:

Preheat oven to 400°. Beginning at one end of the carrot, slice in vertical strips, being careful to stop before slicing through the bottom. Repeat with remaining carrots. Transfer carrots to a shallow dish. Combine natural honey, olive oil, seasoned salt, black pepper, ground ginger, paprika, ground cumin, and thyme. Stir well. Brush glaze onto the carrots, turning to coat. Place carrots on a nonstick baking pan in a single layer without touching. Bake 40-45 minutes. Garnish with fresh chives and pomegranate arils.

Eating My Way Through the Holidays! Yuletide Favs: Whole Roasted Chicken!

Eating My Way Through the Holidays! Yuletide Favs: Whole Roasted Chicken! Go nontraditional this Christmas. Scale things back a bit for an intimate dinner for two. By choosing a free-range whole chicken for roasting, you still afford classic results in each juicy bite. Prepare this succulent bird in half the time. Then go crazy with your favorite sides.

WHOLE ROASTED CHICKEN

Ingredients:

3-pound chicken, whole

3 fresh rosemary sprigs

3 tablespoon butter, sliced

1 tablespoon Herbs de Provence

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

5 tablespoons butter, melted

Instructions:

Preheat oven to 350°. Place chicken in a shallow roasting pan. Season cavity with sliced butter. Insert rosemary sprigs. Generously sprinkle outside of bird with Herbs de Provence, onion powder, celery seed, sea salt, and black pepper. Brush skin with melted butter. Bake uncovered 1 1/2 hours. Skin will be golden and internal temperature should read 180°. Juices should run clear. Remove from heat. Baste with drippings. Cover. Let rest 20 minutes to allow juices to absorb before serving.

Eating My Way Through the Holidays! Yuletide Favs: Leeks and Wild Mushroom Stuffing!

Eating My Way Through the Holidays! Yuletide Favs: Leeks and Wild Mushroom Stuffing! With the holiday season on the horizon, here’s a tasty side dish that is sure to please. If you have the time, I suggest substituting homemade breadcrumbs (which is about one loaf of day-old bread) for the stuffing mix. I split the difference and added homemade croutons on top of the casserole.

LEEKS AND WILD MUSHROOM STUFFING

Ingredients:

2 tablespoons olive oil

5 ounces shiitake wild

mushrooms, sliced

1 tablespoon olive oil

2 large leeks, sliced

2 celery stalks, chopped

1 1/2 cups chicken broth

1/4 cup butter

1 teaspoon parsley flakes

6 ounce box chicken stuffing

Instructions:

Preheat oven to 350°. Butter a covered casserole dish. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add the wild mushrooms and sauté until browned, approximately 5 minutes. Transfer to a bowl; set aside. Using the same pan, add one tablespoon olive oil. Sauté leeks and celery until translucent, approximately 7-8 minutes. Set aside. In a medium saucepan, heat chicken broth, butter, and parsley flakes. Bring to a boil. Stir in contents of stuffing mix. Remove from heat; cover and let stand for 5 minutes. Fluff with fork. Fold in wild mushrooms, leeks, and celery. Stir until well combined. Transfer stuffing mixture to the prepared casserole dish. Bake covered for 20 minutes; remove lid and bake 20 minutes longer. Serve warm.

Eating My Way Through the Alphabet: Letter T

What’s Cooking in Gail’s Kitchen? The Chow Down: Tuscan Tomato Bisque! Picture this. Autumn has set in, the air emits a crisp chill, and a warm fire is enough to make you snuggle inside for the night. For the robust concentrated flavor of tomatoes, slow-roasting them brings it all home. Earthy Italian herbs and spices add a little mystery to every bite. Cozy up to a bowl with your favorite afghan and reap the harvest. 
TUSCAN TOMATO BISQUE 
Ingredients:

6-8 Roma tomatoes, halved lengthwise 

1 tablespoon kosher salt 

1 teaspoon olive oil 

1 sweet onion, chopped

1 garlic clove, minced

1/4 teaspoon paprika 

1/4 teaspoon oregano 

1/4 teaspoon marjoram 

1/4 teaspoon basil 

1 cup water

Fresh basil leaves
Instructions:

Preheat oven to 425°. Line baking sheet with foil. Arrange tomatoes, cut side up. Sprinkle with kosher salt. Roast tomatoes until they are soft, approximately 30 minutes. In a large saucepan over medium-high heat, warm olive oil. Sauté onion and garlic until fragrant and soft, about 3 minutes. Reduce heat to low, cover, and cook 8 minutes longer. Add paprika, oregano, marjoram, and basil. Increase heat to medium-high and add roasted tomatoes. Add water. Stir. Reduce heat slightly to medium, cover, and simmer for another 20-25 minutes. Remove from heat. Carefully transfer portions to a food processor. Pulse tomatoes until somewhat smooth. Repeat. Transfer soup back into the pan to reheat. Divide tomato bisque into soup bowls. Garnish with fresh basil leaves. Serve immediately with toasted bagels, crackers, or crusty bread. 

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? The Chow Down: Lamb Flatbread! I think I could eat my weight in flatbread simply because of the endless combination of ingredients. When I’m in the mood for something with a Greek twist, I turn to lamb meat permeated with ethnic spices such as oregano, dill, parsley, and coriander. A sprinkling of crumbled feta cheese is nice, especially when it melts around Kalamata olives grown under Grecian sunshine. At least, that’s what I imagine. Maybe you will, too. 
LAMB FLATBREAD 
Ingredients:

1 pound organic lamb, ground

1/2 cup water

1-2 beef bouillon cubes

1/2 teaspoon sea salt

1 1/4 teaspoons coriander 

1 1/4 teaspoons cumin powder

1/8 teaspoon garlic powder 

1 teaspoon dried parsley 

1/2 cup prepared ranch dressing 

1/4 cup Greek yogurt

1/4 teaspoon dill weed

2 baby cucumbers, chopped

1 garlic flatbread 

1 tablespoon olive oil

1 tablespoon cornmeal 

4 ounces mozzarella cheese, shredded

4-5 cherry tomatoes, sliced 

1 shallot, sliced

3-4 Kalamata olives, sliced

1/3 cup feta cheese, crumbled

Fresh arugula leaves

1/8 teaspoon oregano 
Instructions:

Preheat oven to 400°. In a large skillet, combine ground lamb, water, bouillon cubes, sea salt, coriander, cumin powder, garlic powder, and dried parsley. Bring to boiling, crumbling meat with a fork to cook thoroughly. Reduce heat to medium-low and cook until all moisture is absorbed and meat is browned. Set aside. In a small bowl, mix ranch dressing, Greek yogurt, and dill weed. Stir until smooth. Brush bottom of garlic flatbread with one tablespoon olive oil. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven. Spread half the ranch dressing mixture over the flatbread. Add the chopped cucumbers to the remaining sauce. Set aside. Top flatbread with mozzarella cheese, crumbled lamb mixture (you will have extra to use later on), cherry tomatoes, sliced shallot, Kalamata olives, feta cheese, arugula leaves, and oregano. Bake 10 minutes longer. Remove from oven, slice accordingly, and use reserve cucumber dip as side condiment.