olive oil

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!

Ramen Noodle Shrimp and Egg

What’s Cooking in Gail’s Kitchen? Equal Measures: Ramen Noodle Shrimp and Egg! So often, in college, a regular diet may consist of ramen noodles in lieu of the standardized meal plan. I remember buying ramen noodles by the case for my son during his freshman and sophomore years. Sure, it stretches the budget for other essentials, but in the long run if you can ditch the salt-laden seasoning packet and add a few veggies, it’ll hike the nutritional value with a burst of flavor as well. Try sautéed shrimp and leeks. (Frozen vegetables are also a cheap option because a little goes a long way.) Add red pepper flakes for spice and toasted sesame seeds for crunch. It transforms the dish into a main course meal.

RAMEN NOODLE SHRIMP AND EGG

Ingredients:

6-10 frozen precooked jumbo shrimp, thawed

2 tablespoons olive oil, divided

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

1/8 teaspoon black pepper

2 garlic cloves, minced

1 teaspoon ginger, minced

1/2 cup leeks, sliced

6 cups low-sodium chicken broth

1 package ramen noodles, discard seasoning packet

2 eggs, soft-boiled and cut in half

1 teaspoon toasted sesame seeds

Sesame oil, to taste

Garlic and onion chives, for garnish

Instructions:

Warm one tablespoon olive oil in a skillet over medium heat. Add jumbo shrimp. Sprinkle with seasoned salt, red pepper flakes, and black pepper. Turn to coat both sides. Sauté shrimp 1-2 minutes. Remove from heat and drain on paper towels. Warm one more tablespoon olive oil in skillet. Add minced garlic, minced ginger, and sliced leeks. Stir for one minute. Add chicken broth. Bring to a simmer. Cover and cook for 10 minutes. Add ramen noodles. Using a fork, break noodles apart after 2 minutes. When done, transfer noodles to two soup bowls. Divide the broth mixture between them. Add sautéed shrimp and sift-boiled eggs. Sprinkle with toasted sesame seeds. Drizzle with sesame oil. Garnish with garlic and onion chives. Serve immediately.

Yummy Spud Fries

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Yummy Spud Fries! Choose a healthier way to have your fries and eat them, too. Take regular potatoes, preferably russet, cut them into thick strips leaving the skin on, and bake until crispy before adding a mound of toppings. I use both grated and shaved Parmesan cheese. You’ll know perfection when the outside is a lovely sunset golden color. One bite reveals a fluffy potato within. Now dunk them in sour cream and chives or slather on thick tomato ketchup. Mmmmm.

YUMMY SPUD FRIES

Ingredients:

4 russet potatoes, washed and cut into thick strips

1/4 cup olive oil

1/2 teaspoon garlic powder

1/2 teaspoon thyme

1 teaspoon seasoned salt

1/2 cup Parmesan cheese, grated

1/4 cup fresh parsley, chopped

1/4 cup Parmesan cheese, shaved

Garnish with bacon crumbles

Instructions:

Preheat oven to 425°. Put potato strips in a large bowl. Drizzle with olive oil. Toss to coat. Season with garlic powder, thyme, and seasoned salt. Coat well. Transfer potatoes to a nonstick baking sheet. Spread into a single layer. Reserve oil in bowl. Bake 15 minutes. Turn potatoes and bake 15 minutes longer. Transfer potatoes back into the bowl with reserved olive oil. Sprinkle with grated Parmesan cheese and fresh parsley. Coat well. Layer fries onto baking sheet. Return to oven for 10 minutes, or until cheese is melted. Before serving sprinkle spud fries with shaved Parmesan cheese and bacon crumbles. Serve immediately.

Xavier Grilled Steak

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Xavier Grilled Steak! Just when you thought a juicy New York Strip steak couldn’t get any better, here you go. Grilled to taste, smothered in gooey Swiss cheese and crowned with fresh asparagus spears is a meal-in-one guaranteed to make anyone feel like royalty. For those who love onions, take it one step further. Sprinkle crispy French-fried onions over all before serving. Looks good, doesn’t it? Try not to stare.

XAVIER GRILLED STEAK

Ingredients:

2 New York Strip steaks, 1 1/2 inches thick

2 tablespoons olive oil

Sea salt and cracked black pepper to taste

10 asparagus spears, ends trimmed

4 slices Swiss cheese

1/4 cup French-fried onions

Instructions:

Rub both sides of the New York Strip steak with olive oil. Season to taste with sea salt and cracked pepper. Place in a shallow dish. Marinate steak for 45 minutes in the refrigerator, turning once. Remove from refrigerator to allow meat to come to room temperature, approximately 15 minutes. Preheat outdoor grill. Cook steaks over medium heat 4-5 minutes until slightly charred. Turn the steaks over and grill 3 minutes longer for medium-rare, 5 minutes longer for medium, or 8 minutes longer for medium-well. Meanwhile to steam asparagus spears, bring water to a boil. Reduce to simmer. Place asparagus spears into the steamer basket. Cover and steam approximately 3-5 minutes until asparagus turns bright green, but is still tender. Remove from steamer. When steaks are cooked to perfection, place them on a platter to rest so the juices are absorbed. (This is the secret to juicy steak.) While the meat is resting, place two slices of Swiss cheese on each. Divide asparagus spears between them. Tent with foil. Let rest 5-7 minutes. Top with crispy French-fried onions before serving.

Roma Tomato Marinara

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.

New Potato Salad

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.

Mediterranean Summertime Tomatoes

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

Anchovy-stuffed olives (optional)

Fresh basil for garnish

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.