Dining Outside the Home: Frank’s Gourmet Grill in Mystic, Connecticut! There’s something nostalgic about entering a dining room to see couples chatting over half-filled martini glasses. The words “style” and “grace” come to mind. People don’t seem to be in a hurry at Frank’s Gourmet Grill. Appetizers are appreciated. Soups are savored. Although seafood is always popular, it’s not unusual to see a spoon swirling in a bath of Fettuccine Alfredo or a knife cutting into a Rib-Eye Steak smothered in teriyaki glaze. The menu definitely deserves more than one visit. Passion and satisfaction are visibly perceived, understood, and remembered.
What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Noel Charcuterie Tray! Everyone loves a party. As the host or hostess, you should too. Instead of picking up a ho-hum relish tray at the local supermarket, make a charcuterie tray because they’re fun…and easy entertaining. Basically, it consists of cured meats, cheeses, nuts, fruit, and olives. And there’s no rhyme or reason for arranging things on a tray or platter. The more random the pattern, the better. Fresh herbs can add an aromatic ambiance making your guests feel special. Candles have the same effect, as long as they are away from the direct line to finger food. Crackers or artisan bread are a nice platform for spreadable cheeses or gourmet jams. Getting ideas? I see you nodding your head in agreement, so let’s get this party started.
NOEL CHARCUTERIE TRAY
4-ounce assorted Antipasto Italiano sliced meats
8-ounces Bleu cheese, wedge
8-ounces Colby Jack cheese cubes
6-ounces Wasabi & Soy Sauce almonds
6-ounce jar Kalamata olives, pitted
1 cup moonshine maraschino cherries
1 cup candied orange peel*
4.25-ounces sea salt snack crackers
4.25-ounces sesame artisan crackers
Fresh Rosemary, for garnish
First, arrange some items in small bowls, like olives, nuts, and fruits. It keeps them contained for easy replenishment. Cured meats and cheese wedges are often the spotlight. As larger items, place then on the tray once you have the bowls in place. Crackers or bread go next. Don’t be afraid to pile them on. Feel free to fill in the “spaces” with salty nuts, cheese cubes, and fresh rosemary sprigs. Enhance your presentation with knotted bamboo picks or cocktail toothpicks for spearing small bites.
*Follow the link for recipe.
What’s Cooking in Gail’s Kitchen? Be Our Guest: Mini Caprese Skewers! Can you tell I’m trying to squeeze as many foods in my picnic basket as possible before Summer ends? For a quick veggie burst of flavor, these off-the-vine cherry tomatoes are a match made in heaven when paired with fresh basil. It doesn’t hurt that the marinated mozzarella balls are skewered together for lovely presentation. It’s all about the finger food.
MINI CAPRESE SKEWERS
12 mozzarella balls
1-2 tablespoons olive oil
1/8 teaspoon Italian spice blend
24 fresh basil leaves
12 cherry tomatoes, halved
12 black olives, sliced
Olive oil for drizzling
In a shallow bowl, place mozzarella balls. Drizzle with olive oil; sprinkle with Italian spices. Toss cheese to cover well. Beginning with a cherry tomato half, thread tomato on a toothpick or skewer. Then place one basil leaf, followed by a marinated mozzarella ball. Finish with the remaining cherry tomato and another basil leaf. Repeat with remaining cherry tomatoes, basil leaves, and mozzarella balls. Thread black olives on separate skewers. Drizzle olive oil mixture over finished caprese skewers. Transport in jars or covered containers.
What’s Cooking in Gail’s Kitchen? Be Our Guest: Liptauer Cheese Spread! I love appetizers. Mostly because they give you permission to graze through a meal. Some say by eating smaller meals more frequently, it can lead to a longer, healthier life. So, around dinner time you could find me uncorking a bottle of nice red wine and nibbling on fruit, cheese, and crudités. This mellow cheese spread offers a blend of anchovy-stuffed green olives, sweet onions, salty capers, and spicy French Dijon mustard. Permission granted, my friends.
LIPTAUER CHEESE SPREAD
8-ounce block of Neufchâtel cheese
1/2 cup unsalted butter
2 tablespoons Vidalia onion, finely chopped
12 anchovy-stuffed green olives, finely chopped
1 teaspoon French Dijon mustard
1 teaspoon imported capers, chopped
1 teaspoon caraway seed
1 teaspoon paprika
Combine softened Neufchâtel cheese and butter. Mix until smooth. Add Vidalia onion, anchovy-stuffed green olives, French Dijon mustard, imported capers, caraway seed, and paprika. Mix well. Form into a ball. Chill for one hour. Garnish with parsley. Serve with toasted baguette slices and vegetable crudités.
What’s Cooking in Gail’s Kitchen? Eat More: X-traordinary Pesto Pepperoni Pita! When there’s nothing in the house for lunch, take stock of leftovers in your refrigerator. Transform that last pita pocket into a personal pizza with basil pesto, sliced pepperoni, a dollop of tomato sauce, and a handful of mozzarella cheese. That’s what I did. Suddenly, it’s an appealing alternative to a peanut butter and jelly sandwich.
X-TRAORDINARY PESTO PEPPERONI PITA
1 pita bread
1 tablespoon olive oil
2 tablespoons tomato sauce
2 tablespoons basil pesto
3-5 slices pepperoni
1/4 cup mozzarella cheese, shredded
1 tablespoon black olives
1 teaspoon pimento
Spread olive oil evenly over one side of pita bread. Warm pita bread in an iron skillet over medium heat for one minute. Press to flatten. Next build the pizza. Spread with tomato sauce and basil pesto. Layer pepperoni over sauces. Sprinkle with mozzarella cheese. Top with black olives and pimento. Reduce heat to low. Cover skillet to allow cheese to melt. For a crispy crust, remove lid and raise the heat back to medium. Do not burn. Serve whole with salad greens.
What’s Cooking in Gail’s Kitchen? The Next Step: X-citing Everyday Salad! Whoever said salads are ho-hum hasn’t raided the refrigerator for a weeknight dinner, especially on a rainy day. Just use your imagination. After all, you only buy produce that you really like, right? I’m a fan of herbed olive oil and tomatoes, so by turning that into a dressing it satisfies my quest for the perfect Italian vinaigrette. Look again at the photo. See the leafy greens? Start there and build the layers. By the time you finish adding what you like (substituting stuff like green olives for black), you have a meal-in-a-bowl that rivals your neighborhood eatery. Enough talking, now let’s get moving.
X-CITING EVERYDAY SALAD
1/4 cup olive oil
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon marjoram
1/8 teaspoon garlic powder
1/4 teaspoon sea salt
1 teaspoon balsamic vinegar
1 tablespoon Italian cheese, finely shredded
1/2 cup cherry tomatoes, halved
2 cups mixed greens, gently torn
1/2 cup broccoli florets
10-12 pepperoni slices
1/3 cup green olives, sliced
Cracked black pepper
In a small bowl, combine olive oil, oregano, basil, marjoram, garlic powder, and sea salt. Stir well. Add balsamic vinegar and Italian cheese. Fold in cherry tomatoes to coat. In a large bowl, layer mixed greens, broccoli florets, pepperoni slices, and green olives. Drizzle with tomato herbed vinaigrette. Gently toss before serving. Garnish with cracked black pepper.
What’s Cooking in Gail’s Kitchen? All the Buzz: Zillions of Zoodles! Anyone who owns a KitchenAid stand mixer will tell you they know all about the Spiralizer. I know it may sound like a super-hero with super-powers, but in many ways it is….for foodies, in my opinion. A Spiralizer is an attachment that can peel and slice vegetables into a uniform spiral making the vegetables look like noodles. This is a great tool for those going Paleo or living gluten-free. In mere seconds any vegetable, like zucchini, can be transformed into an abundant bowl of Zoodles. Think about the options for yellow squash, cucumbers, carrots, and potatoes! Move over, Pasta, there’s a new sheriff in town!
ZILLIONS OF ZOODLES
1-2 zucchini, spiralized
1-2 tablespoons olive oil
8 ounces shrimp, precooked
1/8 teaspoon dill weed
1/8 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/2 cup sun-dried tomatoes, chopped
1/2 cup Greek olive mix
3 tablespoons basil pesto
Fresh parsley, for garnish
Spiralize zucchini zoodles into a bowl. Discard spiral stems. In a large skillet, heat olive oil to sauté shrimp sprinkled with dill weed, sea salt, and red pepper flakes. Remove from pan; keep drippings. Reduce heat and toss zoodles in reserve oil to coat. Add sun-dried tomatoes and olives. Stir in basil pesto. Toss gently. Heat zoodles no longer than 3-4 minutes. Remove and serve with sautéed shrimp. Garnish with fresh parsley.
What’s Cooking in Gail’s Kitchen? All the Buzz: Ultra Charcuterie Board! Feel gourmet at home by creating your own charcuterie board the next time you want to serve appetizers. Choose any smoked, dry-cured, or cooked meat to accompany a couple of mellow cheese selections. I like the Edam cheese for its sweet, nutty flavor. It’s nice to have fruit in the form of fresh, dried, or even preserves to balance out the saltiness of the meats. Don’t forget the pickles or olives, which provide a little tang to the palate. Keep the crackers or bread as plain as possible. You want everyone to focus on the flavor explosion going on in every bite. You can go all out and add chocolate morsels and nuts for nibbling. The best part is everyone wins! People pick and choose their own combinations and give you high praise for being such a genius!
ULTRA CHARCUTERIE BOARD
5 ounces Old World pepperoni, sliced
3 ounces Old World prosciutto, sliced
7 ounce wheel of Edam cheese
8 ounces dried pitted dates
6 ounces mixed olives
10 ounces smoked almonds
1 bag of multi grain baguette slices
Arrange everything on one or two charcuterie boards. The pairing is up to each guest. As long as it is appealing, it definitely promotes conversation. Depending on how large a group you have will determine the number of options you choose. For larger groups I suggest crackers, jam, and spreadable cheeses as a nice complement to smoked meats and fresh fruit. Be creative. Garnish with a few sprigs of fresh herbs.
What’s Cooking in Gail’s Kitchen? All the Buzz: Norwegian Jarlsberg Cheese Spread! Sometimes you feel like a nut, sometimes you don’t. Jarlsberg cheese originated in Norway as a buttery mild cow’s milk cheese with a sweet nutty flavor. In some photos it may appear similar to Swiss cheese, full of holes, but in essence it is much smoother and richer. Don’t believe me? Order a grilled cheese sandwich made with semi-soft imported Jarlsberg cheese sometime and try not to faint when you are asked to pay a much higher price for this gooey better-than-generic extravagance.
NORWEGIAN JARLSBERG CHEESE SPREAD
4 ounces Neufchâtel cheese
4 ounces Jarlsberg cheese, shredded
2 tablespoons mayonnaise
2 tablespoons red onion, chopped
1 can (4 ounce size) stuffed green olives, sliced
Sea salt, to taste
Cracked black pepper, to taste
1/4 cup chives, chopped
1/4 cup pecans, finely chopped
Mix together Neufchâtel cheese, Jarlsberg cheese, and mayonnaise until well blended. Stir in red onion and green olives. Add sea salt and cracked black pepper to taste. Form into a log. Wrap in plastic wrap. Refrigerate 1 hour. Roll cheese ball in chopped chives and pecans bits before serving. Spread into crackers or bagel chips.