prosciutto

Quiche Cups

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Quiche Cups! Beginning the day with eggs in any form is always a good idea. Adding vegetables makes them even better when sautéed, which eliminates moisture than can turn a quiche soggy. By eliminating the bread crust, and focusing on the cream for a filling more like custard, the depth of flavor intensifies. Cheese simply makes everything incredibly Yumolicious. Need I say more?

QUICHE CUPS

Ingredients:

1/4 cup diced prosciutto

1/4 cup broccoli florets

1/4 cup onions, chopped

1/2 pint grape tomatoes, halved

5 eggs

1/4 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1/4 cup sharp cheddar cheese, shredded

Instructions:

Preheat oven to 325°. Spray the bottom of a muffin tin. Set aside. Heat an iron skillet over medium heat. Add prosciutto. Sauté a few minutes, stirring often. Add the broccoli florets, chopped onions, and grape tomatoes. Cook 3-4 minutes longer. Remove from heat. Add 2 tablespoons of mixture to each muffin well. In a medium bowl, whisk together eggs and light cream. Add seasoned salt and pepper. Mix well. Fold in sharp cheddar cheese. Carefully pour egg mixture into each muffin well, filling about 3/4 full. Bake 25 minutes, or until quiche cups are set. Remove from oven and serve immediately.

Melon and Prosciutto

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Melon and Prosciutto! If you are a fan of fresh fruit and cured meats, think of this little gem as a party accompaniment. It satisfies the inner carnivore with its dry-cured flavor, appearance of ham or bacon, and its slightly salty texture. Pair it with a tender, juicy cube of cantaloupe for a distinctive sweet bite of deliciousness. Party On.

MELON AND PROSCIUTTO

Ingredients:

12 2-inch cantaloupe cubes

4 ounces deli prosciutto, sliced

Decorative party picks

Instructions:

Using a kitchen shears, cut each slice of prosciutto horizontally into two equal strips. Repeat until 12 portions are allotted. Fan a prosciutto strip like an accordion. Then pierce each piece of prosciutto with a party pick and stick into the center of a cantaloupe cube. Transfer to a serving platter. Repeat until all ingredients are used. Serve chilled.

Utmost Prosciutto Plate

What’s Cooking in Gail’s Kitchen? Talking Points: Utmost Prosciutto Plate! Treat yourself right by going the extra mile in gourmet treats. Something so simple, yet sublime, can change a mood from sour to exciting. We all need something to look forward to. Am I right? Fresh mozzarella is usually sold in a brine or water solution to retain its moisture, texture, and soft shape. Let it drain for a few minutes on paper towels; then dab dry and slice. By drizzling a rich olive oil over the mozzarella to enhance that delicate milky flavor, the buttery essence peeks through. Add a leaf or two of fresh basil to enrich the nutritive value. As you sit there nibbling on a slice of prosciutto, pat yourself on the back for enduring the tough times we’ve been through recently. Our home is a safe haven and we can get through whatever storm is next.

UTMOST PROSCIUTTO PLATE

Ingredients:

4 ounces fresh mozzarella, room temperature

1 tablespoon olive oil

1/8 teaspoon dried basil

3 ounces old world prosciutto, sliced

7 ounces rustic crostini crackers

4 ounces organic green olives, pitted

Instructions:

Drain mozzarella cheese for a few minutes on paper towels; then dab dry and slice. Transfer to a platter. Drizzle with olive oil. Sprinkle with dried basil. Arrange sliced prosciutto and crostini crackers around cheese. Add pitted green olives. Garnish with fresh basil. Serve with Pinot Grigio.

L’Olivo Ristorante in Naples, Florida

Dining Outside the Home: L’Olivo Ristorante in Naples, Florida! Located in the heart of Fifth Avenue is an authentic Italian restaurant where Happy Hour, Three-Course Specials, and Featured Entrees make it a memorable place. Although there is a main menu, sometimes it’s a good idea to go with the flow, especially when the chef suggests preset combinations. The portions were reasonable in order to keep a steady pace from one specialty to another. The Bruschetta Prosciutto with shaved parmesan cheese was an easy start, allowing time for sipping on an Aperol Spritzer. The oven-baked Lasagna with bolognese sauce and melted mozzarella cheese was hearty, down to the very last dredge of crusty bread across the marinara. As a finale, there’s always room for dessert when it’s Tiramisu. The espresso-soaked ladyfingers are like eating air. Grazie!

Egg Veggie Tart

What’s Cooking in Gail’s Kitchen? Start Smart: Egg Veggie Tart! Take ordinary ingredients and spread them over a prepared puff pastry crust and I promise you, your family will eat anything you serve. It’s that good. I always keep a box of frozen puff pastry on hand because it is so versatile. From main courses to desserts, they all turn out like a culinary masterpiece. For everyone to take you seriously though, be sure to wear an apron. It makes you look like a chef who means business. I think I have at least five different styles, some with pockets, some without. And I’m always open for more. Today’s version of a breakfast tart incorporates vegetables and prosciutto that not only add color, but eye appeal. Without regrets, add this recipe to your list of easy-to-assemble meals.

EGG VEGGIE TART

Ingredients:

1 sheet frozen puff pastry, thawed

4 ounces Swiss cheese, thinly sliced

2 Roma tomatoes, sliced thin

3 ounces prosciutto, cut into strips

1/4 pound green beans, cleaned and trimmed

3 eggs plus 1 egg with 1 tablespoon water

1/4 cup baby peas

1 tablespoon olive oil

1/3 cup parmesan cheese, grated

3 tablespoons green onion snips

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place puff pastry on prepared baking sheet. Using a fork, pierce the dough evenly across surface, stopping about 1/2” from the edge. At the edges, roll dough once to form a crust. This will keep the ingredients from overflowing. Bake for 5 minutes. Remove pan from oven to assemble remaining ingredients. Layer the Swiss cheese on the bottom of the crust. Arrange tomatoes, prosciutto, and green beans. Crack 3 eggs onto the dough. Try to place the eggs where the vegetables will “hold” them into place. Sprinkle tart with baby peas. Drizzle with olive oil. Divide grated parmesan cheese over all. Brush the crust all the way around the tart with the egg/water mixture. This gives the crust that beautiful golden color when baked. Bake 30 minutes, or until pastry is cooked through. Garnish with green onion snips. Cut into squares. Serve immediately.

Lobster Risotto

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Lobster Risotto! Does anyone else smile when they hear the word “lobster”? To me, lobster looks good whenever someone is eating it. Think about it. In a restaurant you’re often draped with a disposable plastic bib that has a giant red lobster printed on it. Talk about drawing attention to yourself. “Look at me! I’m eating Lobstah! Bet you wish you were. More butter, please.” It doesn’t matter how big a mess you make, the bib gives you a pass. And just so you know, you can buy these on the internet, so the same feelings apply at home. I. Love. Lobster. 🦞

LOBSTER RISOTTO

Ingredients:

2 cups water

1 cup Arborio rice

1 tablespoon olive oil

2 tablespoons sea salt

2 6-ounce frozen lobster tails, thawed

4-ounce dry aged prosciutto , diced

1/2 cup frozen sweet peas, thawed

2 tablespoons unsalted butter, melted

Lemon wedge, for garnish

Fresh dill, for garnish

Instructions:

Make risotto according to instructions for rice cooker using water, Arborio rice, and olive oil. Meanwhile, bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop lobster tails in one at a time. Cook the lobster for 5 minutes. Set a timer to avoid overcooking. The lobsters will be bright red when done. Using metal tongs and a large strainer, take the tails out of the boiling water. Set aside. When the risotto is done, transfer to a bowl. Add diced prosciutto and sweet peas. Mix gently. Divide the risotto into two serving bowls. Add lobster tails. Garnish with lemon wedge and fresh dill. Serve immediately with melted butter.

Devils on Horseback

What’s Cooking in Gail’s Kitchen? Equal Measures: Devils on Horseback! The name itself is a conversation starter. I know, right. The colors themselves resemble the “dark side” of our personalities. The small savory dish is made with pitted dates, smoked almonds, and crispy bacon or prosciutto. It’s pretty simple to prepare and is often served as an appetizer at social gatherings. Popular as a finger food, this hors d’oeuvre is perfect for small conversation at backyard parties. Watch yourself. Eating too many may find you a little mischievous.

DEVILS ON HORSEBACK

Ingredients:

1/4 cup soy sauce

1/2 teaspoon ground ginger

3/4 cup brown sugar

24 pitted dates, whole

24 smoked almonds, whole

3-ounce package prosciutto, deli sliced and cut in half lengthwise or 12 slices thin bacon, cut in half width wise

Instructions:

Preheat oven to 400°. Spray a baking dish with nonstick oil. Set aside. In a shallow bowl, combine soy sauce and ground ginger. Mix well. In a second dish, place brown sugar. Take a pitted date, open carefully, and stuff it with a smoked almond. Wrap the date with a half slice of prosciutto or half bacon slice. Dip it into the soy sauce mixture. Roll it in brown sugar and place seam side down into the prepared baking dish. Repeat until all dates are prepared. Bake in the preheated oven until the prosciutto or bacon is crisp, 15 to 25 minutes. Serve at room temperature.

Avocado Egg Bake

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Avocado Egg Bake! Everyone already eats eggs and avocados, right? At the risk of sounding like a broken record, I must confess, this really is delicious! Forget hum-drum. I mean, just look at the colors! What surprised me the most was not that the eggs cooked thoroughly in the avocado shell, but that the avocado did not turn an unpleasant shade of brown. Seriously. Top it off with onion snips and prosciutto crumbles for love at first bite.

AVOCADO EGG BAKE

Ingredients:

1 avocado, halved and pit removed

2 eggs

1 pinch sea salt

1 pinch cracked black pepper

1 pinch garlic powder

1 slice prosciutto

1 green onion, snipped

1 pinch parsley flakes

Instructions:

Preheat oven to 425°. Place oven rack in the middle setting. Arrange avocado halves in a small baking dish to keep them upright. Crack each egg into a custard cup. Gently spoon one egg yolk into the center of each avocado half. Transfer as much of the egg white as possible without overflowing. Discard excess. Season with sea salt, cracked black pepper, and garlic powder. Bake 15 minutes until eggs are set. Meanwhile, microwave prosciutto on High setting until crispy for 45-60 seconds. Crumble and set aside. Remove avocados from oven. Sprinkle with prosciutto crumbles, onion snips, and parsley flakes.

Utmost Prosciutto Plate

What’s Cooking in Gail’s Kitchen? Talking Points: Utmost Prosciutto Plate! Treat yourself right by going the extra mile in gourmet treats. Something so simple, yet sublime, can change a mood from sour to exciting. We all need something to look forward to. Am I right? Fresh mozzarella is usually sold in a brine or water solution to retain its moisture, texture, and soft shape. Let it drain for a few minutes on paper towels; then dab dry and slice. By drizzling a rich olive oil over the mozzarella to enhance that delicate milky flavor, the buttery essence peeks through. Add a leaf or two of fresh basil to enrich the nutritive value. As you sit there nibbling on a slice of prosciutto, pat yourself on the back for enduring the tough times we’ve been through recently. Our home is a safe haven and we can get through whatever storm is next.

UTMOST PROSCIUTTO PLATE

Ingredients:

4 ounces fresh mozzarella, room temperature

1 tablespoon olive oil

1/8 teaspoon dried basil

3 ounces old world prosciutto, sliced

7 ounces rustic crostini crackers

4 ounces organic green olives, pitted

Instructions:

Drain mozzarella cheese for a few minutes on paper towels; then dab dry and slice. Transfer to a platter. Drizzle with olive oil. Sprinkle with dried basil. Arrange sliced prosciutto and crostini crackers around cheese. Add pitted green olives. Garnish with fresh basil. Serve with Pinot Grigio.