recipe

Food As Art

Did you know food can be a culinary art form? Think about it for a sec. The plate simply becomes the canvas. If you look closely you may discover cultural expressions, creative discipline, and stimulating sensory engagement. Today’s photo is a perfect example. I recently discovered a charming artisan boutique, called Hazel Coasts in SW Florida. The owner, Lindsay Ghord, showcases textiles handmade in Tunisia. The linen table runner with lime green and light aqua accents immediately caught my eye! Wouldn’t you agree? And the best part is you can get one yourself through her online shop @hazelcoasts.

Memories, recent or past, enhance the tasteful journey of art when they tell a story. Although food as a physical form is temporary once it’s consumed, the drama begins when the plate is placed before you. Every recipe appears unique and seems to hold its own value. Reality sets in when that first bite is taken. To be honest, food would taste the same whether it appears as art or not. In my blog, I choose to turn the ordinary into extraordinary by making it visually stimulating. 

After over 4220 days in a row, some of my posts continue to be favored by Ina Garten’s The Barefoot Contessa, on Instagram (@gail _dorna). You can even find me on Pinterest @Gail Dorna. It’s very easy to search for recipes there on the board entitled “Gail’s Kitchen Recipes”. I’d love to connect with you there as well. Experience different flavors and textures as you eat with your eyes. Catch a glimpse of “Eating My Way Through the Alphabet: Food is Art.” This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and daily words of encouragement.

Whitewashed Egg Pizza

What’s Cooking in Gail’s Kitchen? All the Buzz: Whitewashed Egg Pizza! Putting an egg on pizza? Seriously? I know this might sound a little weird, but take a baby step out of your comfort zone. The first time I saw fried egg on a pizza, I was visiting the south of France. It’s really quite common there. In fact, you’re the fortunate one if you get the egg on your slice at a takeaway stand. You really must give it a whirl. I find as long as I bake in stages, the end result is a crispy crust with an egg over easy. Just imagine how fun it will be to pop the egg yolk and spread it around so everyone gets a taste. 

WHITEWASHED EGG PIZZA

Ingredients:

1 naan

2 tablespoons olive oil

1/8 teaspoon garlic powder 

4 tablespoons chunky pasta sauce 

1 tablespoon fresh basil, chopped

3/4 cup gruyere cheese, shredded 

2 onion rings, nested

1 egg

1/3 cup mozzarella cheese

2-3 tablespoons Greek yogurt

1/8 teaspoon sea salt

Dash of pepper

2 tablespoons fresh basil, for garnish

Instructions:

Preheat oven to 425°. Set oven rack on middle setting. (For the last step you will raise it up one setting.) Rub olive oil over surface of naan. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Spoon chunky pasta sauce evenly over naan. Use 1 tablespoon fresh basil over sauce. Sprinkle with gruyere cheese. Bake 5 minutes until slightly melted. Remove from oven. Raise the oven rack up one setting. Place the nested onions on a flat portion of the crust. Gently crack an egg into the center of the onion rings. Distribute the mozzarella cheese over the pizza, excluding the egg area. Dollop the Greek yogurt over the cheese. Season with salt and pepper. Bake 5 minutes longer or until egg is set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When cheese is gooey and egg is cooked, remove from oven. Garnish with fresh basil. 

Allspice Apple Butter

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Allspice Apple Butter! Nothing makes your house smell better than warm bakery spices filling the air. Apples are in abundant supply at every turn, whether it’s a nearby orchard, farmers market, co-op center, or local grocery store. This easy-to-follow recipe gives you a jumpstart on making two small jars of homemade apple butter.  Share one with a friend and keep the other for yourself. Win! Win!

ALLSPICE APPLE BUTTER 

Ingredients:

23 ounces unsweetened applesauce 

1/2 cup sugar

1 teaspoon cinnamon, ground

1/4 teaspoon allspice, ground

1/8 teaspoon ginger, ground 

1/8 cloves, ground 

1-2 sugared ginger discs, sliced (optional)

1 Granny Smith apple, peeled, cored, and finely chopped 

Instructions:

Combine all ingredients in a reduction pan or medium saucepan. Bring to a boil. Watch carefully. Reduce heat and simmer uncovered for 45 minutes, stirring every 5 minutes. Do not scorch. Remove from heat, cool and transfer to two small jars. Store in the refrigerator. 

Zillionth Cinnamon Roll Recipe

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Zillionth Cinnamon Roll Recipe! Every once in a while, my husband will send me a TikTok video of that 40-year old guy with a quirky idea of how to “tweak” old favorite recipes into amazing new ideas. He’s funny, entertaining, has a Kentucky accent, and isn’t afraid to try something different. Alright, I thought, I’m game and I have a willing guinea pig right here in my own house. I chose a Saturday morning for this little experiment just in case he had a sugar crash and got lazy the rest of the day. How did it taste, you ask. Exactly like a bakery cinnamon roll on steroids. It took us several days to nibble our way through the recipe because, you know, you can’t let all that cinnamon go to waste. In case you’re wondering…..the champagne provided a crisp acidity to cut through the rich, buttery, super-sweetness of the pastry. Hey, you gotta do what you gotta do. 

ZILLIONTH CINNAMON ROLL RECIPE 

Ingredients: 

I tube prepared cinnamon roll dough

1/2 cup heavy cream 

1/4 cup butter, melted 

1/2 cup brown sugar 

1 teaspoon ground cinnamon 

10-ounce can prepared cream cheese frosting, optional 

Instructions: 

Preheat the oven to 350°. Spray a deep dish pie plate with nonstick oil. Separate and arrange the cinnamon rolls. Pour the heavy cream over the dough, filling in the gaps between rolls. In a mixing bowl, combine the melted butter, brown sugar, and ground cinnamon. Drizzle the mixture over the cinnamon rolls. Bake according to package directions. Remove the cinnamon rolls from the oven and drizzle with packet of enclosed icing. Add extra cream cheese frosting on top, if desired. Serve warm. 

Jambon-Buerre French Baguettes

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Jambon-Buerre French Baguettes! You can practically hear the music playing “Là Vie en Rose” in the memory-banks of your mind as you prepare this authentic version of a classic French picnic lunch. Discovering a French bakery stateside that bakes French baguettes is a gift beyond measure. I walked out with a market bag of assorted European bakery breads anticipating the delicacies that would soon follow. Such a delight! In hindsight, I teasingly referred to these scrumptious sandwiches as a common “Happy Meal” when purchased at the local patisserie. How spoiled am I? 

JAMBON-BUERRE FRENCH BAGUETTES 

Ingredients: 

1 traditional French baguette

2 -3 tablespoons French sea salt butter

1 tablespoon mayonnaise 

1 tablespoon Dijon mustard

2 tablespoons caramelized onion jam

6-8 slices Emmental cheese 

6-8 slices prosciutto or jambon

Sweet gherkins, sliced in half horizontally 

Instructions: 

Cut the French baguette in half horizontally and separate. Butter cut sides with sea salt french butter. Spread mayonnaise and Dijon mustard on the top half. Spread caramelized onion jam on the bottom half. Cut slices of Emmental cheese on an angle and lay on the bottom portion of the baguette. Peel off the prosciutto, or jambon, and layer on top of the cheese. Arrange the halved gherkins over all. Place the top half onto the bottom half of the sandwich. Wrap with parchment paper and tie into place. These sandwiches can be eaten right away, or packed for a picnic. 

Icewine Cream Cheese Frosting

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Icewine Cream Cheese Frosting! I have fond memories of a trip to Canada where my hotel stay included a decadent piece of Icewine chocolate every single night. I had never heard of such a thing. I soon learned that Icewine is a dessert wine made from grapes that have frozen on the vine before they are picked. The water in the grapes freeze, while the sugars don’t. When the juice is pressed from the frozen grapes, and then fermented slowly, they produce a naturally sweet concentration of flavor that tastes like frozen honey. Interesting, isn’t it? As you can imagine, dark chocolate, soft cheeses, and fresh fruits make Icewine a popular companion as a decadent dessert. A little cordial goes a long way in satisfaction. 

ICEWINE CREAM CHEESE FROSTING 

Ingredients: 

8-ounces cream cheese, room temperature 

1/2 cup unsalted butter, room temperature 

3 tablespoons Icewine Gewürztraminer wine

1 cup powdered sugar, sifted

Instructions: 

In a mixing bowl, beat the cream cheese, unsalted butter, and Icewine on medium-high speed until light and smooth. Reduce speed to low and gradually add the powdered sugar. Beat until fluffy. Drizzle frosting over slices of pound cake, angel food cake, or lady fingers. Garnish with diced strawberries. Serve. 

Hasselback Rainbow Carrots

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Hasselback Rainbow Carrots! If you haven’t tried rainbow carrots yet, you’re missing out. The antioxidants are reason enough to give them a whirl. Personally, I like the natural sweetness they provide. It’s the vibrant colors in these rainbow beauties that piqued my interest from the onset. It’s the bundles of purple, yellow, red, and orange that draw attention on the dinner plate. I like adding a drizzle of acacia honey. It’s kinda like icing on a cake. 

HASSELBACK RAINBOW CARROTS 

Ingredients: 

1 pound organic rainbow carrots

4 tablespoons butter, unsalted

1/2 tablespoon rosemary leaves

Salt and pepper, to taste

1 tablespoon acacia honey

Instructions: 

Preheat oven to 350°. Spray a 9”x9” glass dish with nonstick oil. Set aside. Thoroughly clean rainbow carrots. One at a time, place a carrot on a soup spoon. Using a knife, carefully cut each carrot into slits without cutting all the way through. The spoon should stop the knife from cutting deeper. Repeat until all the carrots have hasselback cuts. Blanch the carrots in a pot of boiling water for 3 minutes. Drain completely and allow the carrots to dry. Lay the carrots in a single layer in the prepared casserole dish, cut side up. Melt the butter. Using a pastry brush, cover each carrot with butter, paying attention to drip the butter into the slits of the carrots. Sprinkle with rosemary leaves, sea salt, and black pepper. Roast in the preheated oven for 25 minutes, then baste again with remaining butter. Brush acacia honey over the surface. Bake 10 minutes longer until cooked. Serve immediately. 

Garlic Roasted Vine Tomatoes

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Garlic Roasted Vine Tomatoes! When baking cherry tomatoes on the vine, there is no need to remove the vine beforehand. As they bake, the skin will often crack or split. No worries. Grab a fork and mash them a little bit. This step enhances the presentation, giving the garlicky tomatoes a chunky consistency. Once the tomatoes are baked, the vine can be easily removed and discarded. The star attraction, I found, was sinking my teeth into a roasted garlic clove. Surprisingly, the sweet, nutty taste is nothing like the sharp pungency of raw garlic. And the natural caramelized sweetness can turn anyone into a grab-aholic, greedily picking out more garlic cloves when no one is looking. I confess, I can be sneaky. 

GARLIC ROASTED VINE TOMATOES 

Ingredients: 

8-ounces cherry tomatoes on the vine

1 garlic bulb, peeled and separated into garlic cloves

1 tablespoon olive oil 

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

5-6 fresh basil leaves

Instructions: 

Preheat oven to 400°. In a large bowl, place the cherry tomatoes. Set aside. Slice each garlic clove into three sections. Add to the cherry tomatoes. Drizzle with olive oil. Sprinkle mixture with kosher salt and red pepper flakes. Gently toss to coat. Transfer the tomato mixture to a cast iron skillet. Bake 10 minutes until lightly browned; add the basil leaves. Stir. Return skillet to oven for 10 minutes longer. Remove from oven and transfer to a platter. Spoon warm tomatoes, in sauce, over toasted baguette slices. 

Espresso Dusted Compound Butter

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Espresso Dusted Compound Butter! Elevate your morning breakfast or evening bread basket with a gourmet twist to regular butter. This espresso recipe goes one step beyond whipped butter by adding another layer of deliciousness with enriched flavors. It requires minimal effort on your part. Butter, as you may recall, does offer nutrients that provide healthy fatty acids. This doesn’t make butter a health food, though. The key is moderation. If you’re looking for treat from time to time, compound butters are ideal. And this little number gives you a boost of caffeine. 

ESPRESSO DUSTED COMPOUND BUTTER

Ingredients For the Compound Butter: 

1/2 cup unsalted butter, room temperature 

2 teaspoons instant espresso powder

1/2 tablespoon hot water

5 tablespoons powdered sugar

1/3 teaspoon sea salt 

Ingredients For the Dusting:

1/2 teaspoon instant espresso powder

1 tablespoon regular sugar 

Instructions: 

Place the butter in a mixing bowl. Set aside. In a small bowl, combine the instant espresso powder with the hot water. Stir until completely dissolved. Allow the mixture to cool. Add the cooled espresso mixture to the softened butter. Sprinkle in the powdered sugar and sea salt. Using a hand whisk, beat the ingredients together until the butter is smooth, creamy, and well combined. Tear off a sheet of parchment paper. Form the butter mixture into a log; seal by twisting the ends; refrigerate until firm. For the outer dusting, tear off another sheet of parchment paper. Combine the instant espresso powder with the regular sugar. Mix well. Once the compound butter is firm, roll the entire log in it to coat all sides. Transfer the espresso dusted compound butter to a small dish. Serve on toasted bread, rolls, or bagels.