olive oil

Bison Sirloin Steak Burger

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Bison Sirloin Steak Burger! If you’re a meat-lover, pull up a chair. Grass fed bison meat (aka buffalo) is a lean alternative to the basic all-beef burger and is becoming readily available as a healthier option. The smoky grilled flavor is rich tasting and savory. Add a side of cheese, onions, and potatoes for a Wild West experience that will leave you feeling fully satisfied.

BISON SIRLOIN STEAK BURGER

Ingredients:

8-ounce bison sirloin steak

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

Dash garlic powder

Instructions:

Preheat outdoor grill to 475°. This is ideal for searing bison steaks. Let the steak come to room temperature marinated in olive oil and seasonings. Put the steak on the hot grill; close the lid, and sear the steak for 2 minutes per side. Then move the steak to the unheated side of the grill. Keep the lid closed and cook for 3-4 minutes per side for medium-rare steak. Remove to a platter and let it rest for 8 minutes before serving. Keep spices to a minimum to truly appreciate the full taste of bison.

Vinaigrette Vendetta

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Vinaigrette Vendetta! Every once in awhile it’s nice to step up your game at mealtime. So often we go out to a restaurant and then feel like everything at home is just humdrum and boring. Not true. By changing the ingredients, a completely different flavor is born. Take advantage of the olive oil gourmet shoppes popping up all over. Consultants are eager to have you taste flavored olive oils paired with specialty balsamic vinegars. They will astound you. Flavors like lemon with pomegranate or lime with strawberry are only the beginning. Think about bacon olive oil with maple balsamic. Mmmm. Have I piqued your curiosity?

VINAIGRETTE VENDETTA

Ingredients:

1/4 cup lime olive oil

1/4 cup strawberry balsamic vinegar

1 tablespoon red onion, minced

1 tablespoon Dijon mustard

1 1/2 teaspoons wildflower honey

1/2 teaspoon garlic, minced

1/2 teaspoon kosher salt

1/8 teaspoon white pepper

Instructions:

Combine lime olive oil, strawberry balsamic vinegar, red onion, Dijon mustard, wildflower honey, minced garlic, kosher salt, and white pepper in a small bowl. Whisk together until mixed. Pour into a cruet with a stopper. Store in the refrigerator.

Uber Hasselback Caprese Salad

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Uber Hasselback Caprese Salad! Want to do something fancy-schmancy? Take ordinary garden Roma tomatoes (the oval kind) and cut them in such a way that they fan out a little bit like an accordion. Then, using your fingers, tuck slices of cheese and fresh herbs in between. It’s so simple, yet looks incredibly delish as a side salad. This is why we like food so much. It becomes a dining experience versus chowing down.

UBER HASSELBACK CAPRESE SALAD

Ingredients:

3 Roma tomatoes

3 ounces fresh mozzarella cheese, sliced

13-16 fresh basil leaves

1/2 teaspoon Everything But Bagel seasoning

2 tablespoons olive oil

1 tablespoon balsamic vinaigrette

Instructions:

Judging by the size of each tomato, make 4-5 slices, stopping before the knife cuts completely through. Transfer tomatoes to a serving dish. Fill each slit with a mozzarella slice. Tuck in spaces with fresh basil leaves. Sprinkle Everything But Bagel seasoning over all. Drizzle with olive oil and balsamic vinaigrette.

Garlic Roasted Thyme Tomatoes

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Garlic Roasted Thyme Tomatoes! Turn ordinary tomatoes into a savory side dish with earthy vigor. Have you experienced roasted garlic lately? Don’t hate me if I describe it as smooth and sweet as a dab of butter. Having said that, I can tell by the look in your eye, you’re gonna roast more garlic cloves than I pictured here. Go for it. By quick-roasting vegetables on high heat in the oven, you’ll notice a natural hint of smokiness that satisfies the palate. Although they turn from shiny smooth to a dull luster when finished, the taste is what will win you over. I promise you this, here’s a down-home recipe that will not disappoint.

GARLIC ROASTED THYME TOMATOES

Ingredients:

6 medium tomatoes

6 cloves garlic, peeled

5 sprigs fresh thyme

1/2 cup olive oil

Kosher salt

Cracked black pepper

Instructions:

Preheat oven to 425°. Rub tomatoes with olive oil and place in a baking pan. Add garlic cloves and thyme sprigs. Drizzle with remaining olive oil. Season, to taste, with kosher salt and cracked black pepper. Bake 25-30 minutes, occasionally brushing tomatoes with olive oil from the pan. Skins may split. Remove from oven. Spoon tomatoes, garlic, and thyme into serving bowls. Drizzle with pan juices. Serve warm.

X-quisite Caesar Salad Dressing

What’s Cooking in Gail’s Kitchen? Equal Measures: X-quisite Caesar Salad Dressing! Ever wonder why restaurants add an upcharge when customers order a Caesar Salad? One of the reasons is the time involved. Fine restaurants will have the server make it table-side for presentation. That’s pretty cool. Another reason is the high quality of ingredients required, especially if you don’t cut corners. Romaine is the lettuce of choice, not iceberg. Anchovies are also a key ingredient, not sardines. Do you see a pattern here? Plus olive oil, parmesan cheese, and homemade croutons are in there. I see you nodding your head in agreement. Naturally, this all adds up for the restaurant so they need to pass it along to you. That’s why I’m here to offer you a tasty alternative. Just like cooking at home is less expensive than eating out, every once in awhile you get the urge to satisfy that food craving right where you live. Make sense?

X-QUISITE CAESAR SALAD DRESSING

Ingredients:

1 cup parmesan cheese, grated

1 clove of garlic, minced

2 tablespoons lemon juice

2 anchovies

1 teaspoon Dijon mustard

2 teaspoons Worcestershire sauce

1/4 cup olive oil

Romaine lettuce, gently torn

Buttered croutons*

Parmesan cheese, shaved

Everything But Bagel seasoning, to taste

Instructions:

Combine grated parmesan cheese, minced garlic, lemon juice, anchovies, Dijon mustard, and Worcestershire sauce in a food processor. Pulse for 30 seconds. Scrape down sides. Run on Low speed. Slowly drizzle in the olive oil another 30 seconds until thick and creamy. Divide the torn romaine lettuce between salad plates. Add buttered croutons. Drizzle Caesar Salad Dressing over all. Top with shaved parmesan cheese. Garnish with a sprinkling of Everything But Bagel seasoning, to taste. Serve immediately.

*To make buttered croutons, warm 1 tablespoon butter, 1 tablespoon olive oil, and 1/2 teaspoon Worcestershire sauce in a medium skillet. Add 3 cups of day-old artisan bread cubes or sliced bagel pieces. Cook over medium heat, gently tossing to coat, until croutons are golden brown and crisp. Transfer to paper towel-lined platter. Lightly season with Everything But Bagel seasoning.

Upside Down Tomato Tart

What’s Cooking in Gail’s Kitchen? Equal Measures: Upside Down Tomato Tart! If I were a fairy princess, in the Land of Make Believe, I would wrap myself in puff pastry and nibble my way out. Just so you know…puff pastry is paper-thin layers of buttery dough. It’s like a chef’s all-time secret never-fail pastry dough that practically makes everything look and taste gourmet. When baked, the layers of butter release steam that turns the dough light and flaky. Thank goodness it is sold prepackaged in the freezer section of most grocery stores. All you need to do is let it thaw for about 45 minutes and it’s ready to be transformed into your latest craving. I’ve heard it makes an incredible pizza dough, so I see that on my list of recipes soon. In the meantime, take advantage of tomato season. This recipe can slay dragons.

UPSIDE DOWN TOMATO TART

Ingredients:

2 tablespoons olive oil

1 cup cherry tomatoes, cut in half

1 cup yellow sun gold tomatoes, cut in half

4 small green tomatoes, quartered

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon basil

6 ounces provolone cheese, shredded

1 sheet puff pastry, room temperature

1 teaspoon Everything But Bagel seasoning

Basil leaves, for garnish

Instructions:

Preheat oven to 400°. In a large skillet, warm olive oil over medium heat. Reduce to simmer. Add cherry tomatoes, yellow tomatoes, green tomatoes, oregano, marjoram, garlic powder, and basil. Coat well. Cover and cook until tomatoes are slightly softened, about 10 minutes. Set aside. Spray an iron skillet with nonstick oil. Transfer tomato mixture to skillet. Layer with shredded provolone cheese. Place puff pastry on top. Trim extra dough with kitchen knife. Bake 25-30 minutes or until dough is golden brown. Let cool 5-7 minutes. Invert tart onto a plate or pizza stone.* Sprinkle with Everything But Bagel seasoning. Garnish with basil leaves. Serve warm.

*Once inverted onto a pizza stone, I wanted the dough a little charred. I set the oven to Broil, placed it back inside, and let the edges of the tart darken further. Watch carefully!

Grilled Romaine with Strawberries

What’s Cooking in Gail’s Kitchen? Equal Measures: Grilled Romaine with Strawberries! I call this a lazy cook’s meal. After all, it’s pretty simple. More than likely, most ingredients are probably there in the fruit and vegetable crispers of the refrigerator. You know, those drawers down at the bottom that regulate humidity. (Quick tutorial: most fruits like LOW humidity, most vegetables like HIGH humidity. If set correctly, everything stays fresher and crisper longer.) Heat up the grill, sear the romaine, layer on ripe strawberries, red onion slices, and shaved parmesan cheese. Drizzle olive oil over all. You’re done. The hubs will think you planned the meal with attention to detail. Just nod your head and smile.

GRILLED ROMAINE WITH STRAWBERRIES

Ingredients:

1 romaine heart, cut lengthwise

Nonstick olive oil spray

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/2 pint strawberries, sliced in half, stems removed

1/4 red onion, sliced

1/4 cup parmesan cheese, shaved

1/4 cup olive oil

Instructions:

Preheat grill to 400°. Spray both sides of romaine halves with nonstick oil. Sprinkle with sea salt and black pepper. Place cut side down on the hot grill. Sear 3 minutes, until charred. Carefully flip over and sear 3 minutes longer until slightly wilted. Transfer to a platter. Layer with fresh strawberries and red onion slices. Drizzle with olive oil. Garnish with shaved parmesan cheese. Serve immediately.

Fried Goat Cheese Rounds

What’s Cooking in Gail’s Kitchen? Equal Measures: Fried Goat Cheese Rounds! Now you’re speaking my language. Something fried, something cheesy. And throw in a salad for good measure. Goat cheese, to begin with, is similar to feta but with a nuttier tang to it. Does that make sense? When it’s coated with a dusting of Panko breadcrumbs and Italian seasoning, then quick-fried in an olive oil-butter blend, the results are amazing. The outside is crunchy while the inside melts in your mouth. I prefer an oil and vinegar dressing, but certainly you can opt out for your favorite bottled dressing if you’re short on time. Either way, the cheese is the main attraction on a plate of mixed salad greens. You know you wanna try it. Permission granted.

FRIED GOAT CHEESE ROUNDS

Ingredients:

4-ounce log goat cheese, refrigerated

1 egg white, beaten

1/2 tablespoon water

1/2 cup Panko breadcrumbs

1/2 teaspoon Italian seasoning

Mixed Salad Greens

Cherry Tomatoes, cut in half

1/2 tablespoon olive oil, for frying

1 tablespoon butter, for frying

Ingredients for Dressing:

1 tablespoon apple cider vinegar

1 tablespoon garlic wine vinegar

1/8 teaspoon sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1 egg yolk

1/2 cup olive oil

Instructions:

Cut the cold goat cheese into 1/2” thick slices. Whisk the egg white (save yolk) and water together in a small dish. On a sheet of waxed paper, combine Panko breadcrumbs and Italian seasoning. Dip each slice of cheese in the beaten egg white, then coat both sides with breadcrumbs. Place cheese rounds on a wax paper-lined platter. Refrigerate 15 minutes. To make the dressing, use a small food processor. Combine apple cider vinegar, garlic wine vinegar, sugar, kosher salt, black pepper, and egg yolk. Blend for one minute. With the motor running, slowly pour the olive oil through the top of the lid. As it seeps through the holes, the vinaigrette will thicken. Toss the salad greens and tomato halves with enough dressing to moisten. Divide among salad plates. Warm 1/2 tablespoon olive oil plus one tablespoon butter over medium high heat. Do not scorch. Quickly fry the goat cheese rounds until golden brown on both sides. Do not melt the cheese inside. Top each salad with 2-3 fried goat cheese rounds. Serve immediately.

Yam Sticks

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Yam Sticks! Here is a nice alternative when craving French fries. Substitute the Idaho potatoes for yams and bake them instead of frying. You’ll feel better about making a healthy choice while mixing up the menu a bit. Give your taste buds a real surprise as you go from hum-drum to WOW!

YAM STICKS

Ingredients:

6 medium sweet potatoes, peeled and cut into sticks

1/4 cup extra virgin olive oil

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon garlic powder

Instructions:

Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until yam sticks are evenly coated. Marinate in the refrigerator for one hour. Meanwhile, place a baking sheet in the oven so it is already hot before adding the yams. Being careful when removing it from the oven, lightly spray the baking sheet with non-stick oil. Spread yam sticks into single layer. They crisp up better when they’re not touching. Bake about 40 minutes or until tender and slightly browned. Turn halfway through baking, using kitchen tongs. Serve immediately.