recipes

Appetizers to Desserts 

Everything has a beginning and an ending. Food is no different. It sets the stage for informal gatherings, romantic interludes, festive celebrations, and grande finales. From the first bite of crudité to the last sip of coffee, the entire experience can be extraordinary. If you agree with me, pull up a chair for “Eating My Way Through the Alphabet: Appetizers to Desserts!” In less than a year of blogging, the response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: APPETIZERS TO DESSERTS!”

The Joy of Eating!

Food is one of Life’s pleasures. It is sustenance for our very existence, mood-altering for our emotions, nourishment for our soul, comfort for our inner child, and essential for our livelihood. It brings Joy into our world. If you agree with me, pull up a chair for “Eating My Way Through the Alphabet: The Joy of Eating!” Within a few short months of blogging, the response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: THE JOY OF EATING!”

A Burst of Flavor

Herbs and spices make all the difference in Gail’s Kitchen. Whether it’s fresh, dried, or a liquid extract, adding herbs enhances the flavor of any dish. And compliments it. Maybe it’s time to cut back on the salt a little bit in exchange for a little zing! Pull up a chair for “Eating My Way Through the Alphabet: A Burst of Flavor!” Within a few short months of blogging, the response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: A BURST OF FLAVOR!”

The Daily Special

Gail’s Kitchen seems to be open 24 hours a day. Pull up a chair for “Eating My Way Through the Alphabet: The Daily Special!” With over 200 posts, the response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support and moving words of encouragement. What’s cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: THE DAILY SPECIAL!”

Home is Where the Cook Lives

Eating My Way Through the Alphabet-Home Cooking! The response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on snapshotsincursive.com for your support and encouragement. What’s cooking in Gail’s Kitchen? Stay tuned and you’ll see more. It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET-HOME COOKING!

Eating My Way Through the Alphabet-A Second Helping!

The Journey Continues……

Eating My Way Through the Alphabet-A Second Helping! The response has been amazing on this journey of the palate. Thanks very much to all of my friends and followers on snapshotsincursive.com for your support and encouragement. What’s cooking in Gail’s Kitchen?  Stay tuned and you’ll see more.  It’s as simple as A-B-C.  One of my passions is being at home in my own country kitchen.   I love to cook, and my husband loves that I do it often.  Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch.  I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment.  Most of the recipes serve 2-4 people, but can be altered in any direction.  The leftovers are golden morsels to be eaten again later or shared with others.  And I love to share.  To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily.  Feel free to contact me with questions.  Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET-A SECOND HELPING!”

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen?  Dutch Chocolate Profiteroles!  These yummy tender confections have a chocolate filling that will satisfy any sweet tooth.  Once the shells are made, you can utilize a time-saving option.  Simply change the filling to Breyers Dutch Chocolate Ice Cream and sprinkle it with powdered sugar. Your friends will think you spent hours in the kitchen. 

DUTCH CHOCOLATE PROFITEROLES
Cream Puffs:
1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
2 whole eggs
Heat oven to 400°.  Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about I minute; remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chilled cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.  Yield: 6 cream puffs. 
Cream Filling:
1/3 cup granulated sugar
3 tablespoons cocoa powder
2 tablespoons cornstarch 
1/8 teaspoon salt
2 cups half-and-half
2 egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla
Garnish:
1 tablespoon powdered sugar
1/4 c semi-sweet mini chocolate morsels 
Mix sugar, cocoa, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla; cool. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen?  Caprese Salad!  Here’s a refreshingly healthy salad alternative to the traditional Cobb Salad. This little number boasts an international flavor with an Italian influence.  Right now fresh tomatoes-on-the-vine are available at the market. Hand-pick them in any size cluster you desire.  All natural mozzarella makes all the difference, especially when surrounded by this season’s basil leaves. Pluck the basil from your window herb garden or go straight to the organic produce section of your favorite grocers.  As you dive in to this crispy salad, notice the colors of the flag of Italy.  Grazie, grazie molto!

CAPRESE SALAD
Ingredients:
4-6 Roma Tomatoes 
16 oz. Marinated Mozzarella*
24 Fresh Basil Leaves
2 T Red Onion, slivered
Herbed Extra-Virgin Olive Oil
Garlic Wine Vinegar 
Directions:
Cut the tomatoes into wedges.  Add the mozzarella cheese, onion, and basil. Gently toss with drizzled olive oil and vinegar to taste. 
***May Substitute Herbed Goat Cheese. Watch for this recipe in Letter G.
 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen?  Beef au Jus!

Talk about a no-brainer.  This is a great meal when you have no time.  I pop a frozen beef roast into my Le Creuset covered roaster first thing in the morning and let it slow cook all day long.  By the time I return, the mouth-watering aroma greets me at the door.  Then all I have to do is add peeled potatoes, baby carrots, and some red wine.  A nice French Bordeaux adds richness and balance.  Go ahead and pour a glass for yourself and relax!  An hour later, dinner is served. Bon Appétit!
BEEF AU JUS
Ingredients:
3 lb. Beef Roast
1 can Beef Consommé 
Herbs de Provence
4 Idaho Potatoes 
1 lb. bag of Baby Carrots
1/2 lb. fresh Mushrooms 
1 cup Dry Red Wine
Directions:
Put frozen beef roast, herbs de Provence seasoning, and one can of beef consommé into a covered roaster. Set oven to 285 °.  Let it slow cook for 6-8 hours.  The meat will be juicy and fork-tender.  Add peeled and cut-up potatoes, baby carrots, and sliced mushrooms. Pour one cup of dry red wine over all. Cover.  Bake for one hour, or until tender.   Serve with crusty bread and dip into the “au jus”.  It’s so delicious, you’ll be tempted to drink it!
***Option:  The potatoes may be mashed with butter and milk.  Leave a few lumps for texture.  Top with “au jus”.