olive oil

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Roma Tomato Marinara! Now here is a sauce that is as versatile as your food cravings. I like to make up a jar to keep on hand in the refrigerator. You never know when you’ll want it. Roma tomatoes have a texture that leaves your mouth yearning for yet another spoonful. Slather it on flatbread and add cheese for a late-night snack. Or use it as a base in a skillet lasagna. The balance of thick tomatoes, rich olive oil, and hint of basil make it my favorite for dunking buttery breadsticks. For kid-pleasing families as well as empty nesters, say “Yes” to homemade marinara. 
ROMA TOMATO MARINARA 
Ingredients:

1 sweet onion, chopped

2 tablespoons olive oil 

28-ounce can Italian tomatoes, whole and peeled in basil sauce

1/2 teaspoon garlic powder*

1/4 teaspoon oregano 

1/4 teaspoon marjoram 

1/2 teaspoon basil

1/4 teaspoon Herbs de Provence 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1 teaspoon agave nectar 

1 teaspoon olive oil
Instructions: 

In an iron skillet over medium heat, warm two tablespoons olive oil. Add chopped onions and sauté until soft, approximately 5 minutes. Add Italian tomatoes. Gently, using the back of a wooden spoon, press the tomatoes to crush. Sprinkle with garlic powder, oregano, marjoram, basil, Herbes de Provence, sea salt, cracked black pepper, agave nectar, and one teaspoon olive oil. Stir to blend. Bring to a boil; reduce to simmer. Cook for 20 minutes on Simmer or until sauce becomes thicker. Spoon over pasta, chicken, meatballs, or bread. Top with cheese of choice. 
*Four minced garlic cloves may be substituted for garlic powder. 

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: New Potato Salad! If I said it once, I’ve said it a hundred times: the French have it going on! The more I explore their recipes, the more I feel like a gourmet chef. You can, too. Trust me. When I tell you I’m going to have you make potato salad by skipping the mayo, just pretend you didn’t hear me and forge ahead. The results are worth it. Don’t make a big deal when you serve it as a side dish. You’re husband will do that for you. Husband-tested, rave reviews!
NEW POTATO SALAD 
1 pound red-skinned new potatoes 

1 teaspoon sea salt

3 tablespoons olive oil

2 tablespoons garlic red wine vinegar 

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

Cracked black pepper, to taste

1/2 cup celery hearts, thinly sliced

1/4 cup fresh chervil, coarsely chopped 
Instructions: 

Place quartered potatoes, skin on, in a large saucepan with enough water to cover. Add sea salt. Bring to a boil over high heat, reduce to medium-low, and simmer until potatoes are tender when pierced with a knife, about 15-20 minutes. For dressing, combine olive oil, garlic red wine vinegar, Dijon mustard, kosher salt, and cracked black pepper. Whisk until blended. When potatoes are cooked, drain well. Transfer them to a bowl to cool. Pour the dressing over the potatoes. Add celery and chervil, gently folding to blend flavors. Serve warm or at room temperature. 

Eating My Way Through the Alphabet: Letter M

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Mediterranean Summertime Tomatoes! Do you say “to-may-toe” or “to-mah-toe”? Like it really matters when you sink your teeth into its meaty flesh as the juice runs down your chin. Face it, summer is all about the luscious tomato. Gardeners go crazy planting, watering, weeding, and coaxing the plants’ climbing tendrils to wind within the wire baskets so when the vine becomes heavy with fruit (yes, actually the tomato IS a fruit) you’ll reap the harvest. After all, everyone loves a neighbor who grows, and shares, garden tomatoes.
MEDITERRANEAN SUMMERTIME TOMATOES 
Ingredients:

3 Roma tomatoes, sliced 

2 Campari tomatoes, sliced 

1 cup yellow mini tomatoes, halved

1 red onion, chopped

1/2 cup olive oil

1 teaspoon Herbes de Provence, crushed

1/8 teaspoon garlic powder 

1/2 cup balsamic vinegar

Sea salt to taste

Fresh basil for garnish

Anchovy-stuffed olives (optional)

1 loaf French bread
Instructions:

Core and slice tomatoes. Arrange on a serving platter. Sprinkle red onion over the tomatoes. Whisk together the olive oil, Herbes de Provence, garlic powder, and balsamic vinegar. Drizzle over the tomatoes and onions. Let rest for 5 minutes before serving. Garnish with anchovy-stuffed green olives and fresh basil. Dip French bread in the marinade and eat with the tomatoes.*
*Serving Suggestion: Begin with a bed of baby spinach leaves for a complete meal. 

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Sunshine Eats: X-tra Virgin Olive Oil Dipping Sauce! It’s no secret I’m a bread-lover. Just like chocolate, wine, and cheese….the key is moderation. I look to the French culture for validation. Their motto seems to be “use quality ingredients and fresh foods” for the best flavor. And I believe it. During my visit to Paris and the south of France, I noticed open markets everywhere and held often. Preservatives are pretty much absent. Nutrition rules. Grow an herb garden. Crush dried herbs to release flavor. That being said, go ahead and reach for the bread basket, just don’t eat the whole thing!
X-TRA VIRGIN OLIVE OIL DIPPING SAUCE
1/2 cup extra virgin olive oil

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper 

1/4 teaspoon parsley

1/4 teaspoon oregano 

1/4 teaspoon marjoram 

1/4 teaspoon basil 

1/2 teaspoon kosher salt

1 tablespoon parmesan cheese, grated

1 tablespoon red wine or balsamic vinegar 

Bakery baguette, sliced
Instructions:

Pour olive oil into a measuring cup. Add garlic powder, black pepper, parsley, oregano, marjoram, basil, and kosher salt. Whisk to blend flavors. Add parmesan cheese. Stir. Marinate at room temperature for one hour to enhance flavors. Stir and pour onto a plate or shallow bowl. “Dot” oil with balsamic vinegar. Serve with baguette bread. 

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Spicy Salami Mozzarella Pizza! Whether you choose to use a homemade pizza crust or a store-bought variety, the best part about this Italian favorite is the naturally smoked spicy salami and thick gooey mozzarella rounds. I froze pizza dough when I made a batch of Neapolitan-style crust. You can do the same so it’s only a footstep away to the best pizza crust on the planet! By baking it in an iron skillet, the heat seals in the flavor while creating a crispy crunch that’ll have you rolling your eyes in ultimate satisfaction. 
SPICY SALAMI MOZZARELLA PIZZA
Ingredients:

1 Neapolitan pizza crust*

1/2 cup tomato sauce

2 ounces sliced Lipari Old Tyme Hard Salami**

4 ounces fresh mozzarella cheese, sliced rounds

1 tablespoon olive oil

1/2 teaspoon kosher salt

Fresh basil leaves
Instructions:

Fold each slice of salami in half and then in half again to form a triangle. Set aside. Transfer one ball of dough to a medium bowl that has a handful of flour in it. Flip to coat. Pat off excess flour and transfer it to a floured surface. Gently stretch dough, with fingertips, into a circle. Pick it up and place it on a sheet of parchment paper. With one hand in the center of the dough round, use the other hand to stretch the edge outward without tearing, rotating as needed. Place the oven rack on its highest setting. You should still be able to place an iron skillet on it. If not, lower the rack. Preheat the Broiler on High. Dust the iron skillet with flour; tap out excess. Heat the empty skillet until it is smoking lightly, approximately 3 minutes. Transfer dough to the skillet. Moving quickly, top the dough with tomato sauce, mozzarella slices, and spicy salami triangles. Sprinkle with kosher salt and drizzle with olive oil. Transfer skillet back to the broiler and cook until pizza is puffed and charred in spots, up to 4 minutes. Watch carefully. Remove from oven. Snip fresh basil over all. Serve immediately. For more than one pizza, repeat process. 
*To make your own Neapolitan-style pizza crust, click the following link. 

https://snapshotsincursive.com/2017/04/05
**I receive no recompense for mentioning Lipari Old Tyme Hard Salami. 

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Sunshine Eats: 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 Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Daikon Radish Cheese Dip! Meet your new friend, the daikon radish. High in Vitamin C, eaten raw like a carrot, the daikon radish gives the benefit of the crunch you crave when scooping up a warm, cheesy dip. Basically, it’s a large white radish-more tubular than round-with a slightly sweet flavor. Forego the high carb chips and indulge away. 
DAIKON RADISH CHEESE DIP
Ingredients:

2 tablespoons black truffle olive oil

1 sweet onion, thinly sliced

1 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash garlic and herb seasoning

1 cup Parmesan cheese, freshly grated

1 cup asiago cheese, shredded

8 ounce package Neufchâtel cheese, room temperature 1/2 cup Greek yogurt

1/2 cup mayonnaise 

1/8 teaspoon garlic powder

1 cup shiitake mushrooms, chopped

1 teaspoon Worcestershire sauce

2-3 drops liquid smoke

1-2 medium Daikon radishes, peeled and sliced

Crumbled Bacon for garnish

Green Onion Curls for garnish
Instructions:

Preheat oven to 400°. In a large skillet over medium heat, add black truffle olive oil. Add sliced onions, seasoned salt, and Mrs. Dash garlic and herb seasoning. Cook until onions begin to soften, about 8-10 minutes. Reduce heat to low and cook 20 minutes longer. Meanwhile, combine Parmesan cheese, asiago cheese, Neufchâtel cheese, Greek yogurt, mayonnaise, and garlic powder. Mix until thoroughly combined. Set aside. After the onions have cooked 20 minutes, add chopped shiitake mushrooms, Worcestershire sauce, and liquid smoke. Cook 5-7 minutes longer. Combine onion/mushroom mixture with cheese mixture. Stir well. Transfer to a shallow casserole dish that has been sprayed with nonstick oil. Spread evenly. Bake 20 minutes until the cheese is melted and bubbly. Garnish with bacon crumbles and green onion curls. Serve in a bowl surrounded by daikon radish slices. 

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Something to Savor: Quartered Chicken with Oranges! If you are fortunate enough to be the recipient of a Fruit-of-the-Month Club, you will not only have premium fresh fruit delivered to your door, but tucked inside the box is a recipe card with serving suggestions. Thanks go out to the families of Brandi and Jennifer! Today’s special features the Cara Cara Orange, which is a sweet seedless variety with interesting undertones of cherry and blackberry. The delightful taste is less acidic than ordinary oranges. And the pinkish-red flesh reminded me of its distant cousin, the blood orange. My compliments to Harry & David.* 
QUARTERED CHICKEN WITH ORANGES
Ingredients:

2 sections of quartered chicken, leg and thigh portion

1 teaspoon kosher salt

1/8 teaspoon cracked black pepper

2 Cara Cara oranges, quartered 

1/2 onion, chopped in chunks

2 cloves garlic, chopped 

2 tablespoons olive oil 

1 tablespoon rosemary leaves

1 teaspoon Herbes de Provence 

2 sprigs fresh thyme
Instructions: 

Preheat oven to 350°. Salt and pepper the chicken on both sides. Place chicken in an iron skillet. Surround it with oranges, onion, and garlic. Rub the chicken well with olive oil. Sprinkle with rosemary leaves and Herbes de Provence. Tuck two sprigs of thyme in between chicken. Bake one hour until golden and internal temperature is 165°. 
*I receive no recompense for featuring Harry & David Fruit-of-the-Month. 

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Something to Savor: Olive Oil Herb Potatoes! Being raised in the Midwest, practically every evening meal consisted of meat, potato, and vegetable. Perhaps that is why I love potatoes so much. I learned how to make homemade potato soup at the hem of my mother’s apron, without measuring or a recipe. But that’s a story for another day. I like the baby potatoes available now at the supermarket. By slicing them, with the skin on, and drizzling them with herbs and olive oil, the taste is unbelievable! Who wouldn’t fall in love with these tasty little nuggets?
OLIVE OIL HERB POTATOES 
Ingredients:

5 baby potatoes, washed and sliced

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/4 teaspoon Herbes de Provence 

2 tablespoons rosemary, chopped

1 teaspoon sea salt
Instructions:

Preheat oven to 400°. Leaving skin on potatoes, wash thoroughly and pat dry. Put one potato on a soup spoon. Beginning at one end, slice in strips, being careful to stop before slicing the bottom skin. The knife will hit the spoon to prevent it from cutting through. Transfer to a shallow baking dish. Continue until all potatoes are sliced. In a small bowl, mix olive oil, garlic powder, Herbes de Provence, and chopped rosemary leaves. Brush each potato with herbed olive oil, separating slices to coat both sides. Drizzle remaining oil over all. Sprinkle with sea salt. Bake potatoes one hour until crispy, basting occasionally. Serve immediately.