Uber Hasselback Caprese Salad

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Uber Hasselback Caprese Salad! Want to do something fancy-schmancy? Take ordinary garden Roma tomatoes (the oval kind) and cut them in such a way that they fan out a little bit like an accordion. Then, using your fingers, tuck slices of cheese and fresh herbs in between. It’s so simple, yet looks incredibly delish as a side salad. This is why we like food so much. It becomes a dining experience versus chowing down.

UBER HASSELBACK CAPRESE SALAD

Ingredients:

3 Roma tomatoes

3 ounces fresh mozzarella cheese, sliced

13-16 fresh basil leaves

1/2 teaspoon Everything But Bagel seasoning

2 tablespoons olive oil

1 tablespoon balsamic vinaigrette

Instructions:

Judging by the size of each tomato, make 4-5 slices, stopping before the knife cuts completely through. Transfer tomatoes to a serving dish. Fill each slit with a mozzarella slice. Tuck in spaces with fresh basil leaves. Sprinkle Everything But Bagel seasoning over all. Drizzle with olive oil and balsamic vinaigrette.

Original Marinara Sauce

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Original Marinara Sauce! Marinara isn’t just a fancy name for spaghetti sauce, it actually lacks one key ingredient that sets it apart. You guessed it: MEAT. Basically, marinara is a tomato-based sauce infused with herbs and spices. It can be prepared very easily in less than half an hour. Personally, I find it perfect for a meatless meal. I like chunks of tomatoes, the hint of garlic, and a slight kick of red pepper spice. Look again at the snapshot. Perhaps it’s time to make marinara at your house.

ORIGINAL MARINARA SAUCE

Ingredients:

2 tablespoons olive oil

2 cloves garlic, minced

28-ounce can Italian Roma tomatoes, diced with sauce

2 tablespoons fresh oregano

1/4 cup basil, chopped

1 teaspoon sea salt

1/8 teaspoon marjoram

1 tablespoon agave nectar

1/2 teaspoon red pepper flakes

Instructions:

In a large skillet over medium-low heat, warm olive oil. Add minced garlic; sauté for one minute until slightly brown, stirring occasionally. Add diced Roma tomatoes with sauce, fresh oregano, chopped basil, sea salt, marjoram, agave nectar, and red pepper flakes. Simmer sauce until thickened, approximately 15 minutes, stirring occasionally. Marinara sauce will be chunky and thick. Serve with cooked pasta.

Creole Shrimp

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Creole Shrimp! The guy who invented the crockpot is a genius, in my opinion. Think about it. You throw everything into a slow cooker, give it a stir, plop on the lid, and come back later to mouthwatering aromas that can make your stomach growl. Some are what I refer to as “One Dish Wonders”. Others are transformed into lip-smacking sensations when combined with simple sides. Read on to see what I mean.

CREOLE SHRIMP

Ingredients:

2 tablespoons olive oil

1/2 cup green peppers, diced

1/2 cup sweet onions, chopped

1/2 cup celery, chopped

1 teaspoon chili powder

28-ounce can Roma tomatoes with bay leaf

1 tablespoon sriracha sauce

1 tablespoon Worcestershire sauce

1 teaspoon vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 pound precooked shrimp, peeled, deveined, and tails removed

1 tablespoon butter

1/2 teaspoon seasoned salt

1/2 teaspoon dill weed

1/8 teaspoon red pepper flakes

Green onions for garnish

Instructions:

In a large skillet, warm olive oil over medium heat. Sauté green peppers, sweet onions, and chopped celery. Cook 5 minutes until softened. Add chili powder. Sauté until caramelized, 2-3 minutes longer. Remove from heat. Transfer to crockpot, set on High setting. Cut up Roma tomatoes. Transfer tomatoes and sauce to crockpot. Add sriracha sauce, Worcestershire sauce, vinegar, sea salt, and black pepper. Stir. Replace lid and cook for three hours. After that time, warm butter in a large skillet over medium-low heat. Sauté shrimp, sprinkled with seasoned salt, dill weed, and red pepper flakes. Turn once. Remove from heat. Transfer sautéed shrimp to slow-cooked tomato sauce. Cook five minutes longer. Serve over steamed rice. Garnish with green onion snips.

Tuscan Tomato Bisque

What’s Cooking in Gail’s Kitchen? The Chow Down: Tuscan Tomato Bisque! Picture this. Autumn has set in, the air emits a crisp chill, and a warm fire is enough to make you snuggle inside for the night. For the robust concentrated flavor of tomatoes, slow-roasting them brings it all home. Earthy Italian herbs and spices add a little mystery to every bite. Cozy up to a bowl with your favorite afghan and reap the harvest.

TUSCAN TOMATO BISQUE

Ingredients:

6-8 Roma tomatoes, halved lengthwise

1 tablespoon kosher salt

1 teaspoon olive oil

1 sweet onion, chopped

1 garlic clove, minced

1/4 teaspoon paprika

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon basil

1 cup water

Fresh basil leaves

Instructions:

Preheat oven to 425°. Line baking sheet with foil. Arrange tomatoes, cut side up. Sprinkle with kosher salt. Roast tomatoes until they are soft, approximately 30 minutes. In a large saucepan over medium-high heat, warm olive oil. Sauté onion and garlic until fragrant and soft, about 3 minutes. Reduce heat to low, cover, and cook 8 minutes longer. Add paprika, oregano, marjoram, and basil. Increase heat to medium-high and add roasted tomatoes. Add water. Stir. Reduce heat slightly to medium, cover, and simmer for another 20-25 minutes. Remove from heat. Carefully transfer portions to a food processor. Pulse tomatoes until somewhat smooth. Repeat. Transfer soup back into the pan to reheat. Divide tomato bisque into soup bowls. Garnish with fresh basil leaves. Serve immediately with toasted bagels, crackers, or crusty bread.

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.

Tasty Tomato Jam

What’s Cooking in Gail’s Kitchen? Food for Sharing: Tasty Tomato Jam! Crank up your taste buds a bit with this savory sweet jam that is bursting with flavor. Spread it on toast or grilled cheese. Think of it as a condiment for meatloaf, fish, hamburgers, or grilled shrimp. Serve it on a charcuterie board with cured meats and gourmet cheeses. One of my favorite combos is Pear Camembert Flatbread.* It’s all the rage! Decide for yourself what the fuss is about. I did. And now tomato jam is a “must have” at my house.

TASTY TOMATO JAM

Ingredients:

1 small red onion, finely diced

28-ounce can Roma tomatoes, cut-up with sauce

1 tablespoon olive oil

1/4 teaspoon garlic powder

1 tablespoon candied ginger, minced

1/2 cup garlic red wine vinegar

1/4 cup natural honey

1/4 cup brown sugar

1/2 teaspoon ground ginger

Pinch of ground cloves

1/4 teaspoon cinnamon

1 teaspoon Mexican tarragon, minced

1/4 teaspoon red pepper flakes (optional)

1 teaspoon sea salt

Instructions:

In a microwave-safe bowl, microwave red onion on High setting for two minutes. Using a reduction pan over medium heat, combine diced onions and Roma tomatoes. Add olive oil, garlic powder, candied ginger, garlic red wine vinegar, natural honey, brown sugar, ginger, cloves, cinnamon, Mexican tarragon, red pepper flakes, and sea salt. Simmer, stirring occasionally, until tomatoes have broken down and liquid is evaporated. This will take 60-75 minutes. Ladle the tomato jam into sterilized jars while hot. Store in the refrigerator.

*For the recipe, click the following link. http://Snapshotsincursive.com/2016/11/15

Italian Bread Salad

What’s Cooking in Gail’s Kitchen? Timeless Classics: Italian Bread Salad! Panzanella. Travel with me to Tuscany for a delightful dinner on a gardened terrace. Indulge in a bountiful salad of artisan bread, juicy tomatoes, sweet onions, and green bell peppers. Appreciate the herbs de Provence perfectly blended with garlic wine vinegar whisked in extra-virgin olive oil. It’s enough to make you swoon. The ingredients are very forgiving. Tomatoes a little soft? Has the bread gone stale? No worries. This classic Italian meal was originally meant to be eaten that way. It’s truly amazing!

ITALIAN BREAD SALAD

Ingredients:

1-pound loaf artisan bread

2 tablespoons olive oil

1 teaspoon Herbs de Provence, crushed

8 Roma tomatoes, sliced

1 medium green bell pepper, cut into strips

1/2 Vidalia onion, chopped

1/2 cup olive oil

1/4 cup red wine garlic vinegar

1/2 teaspoon sea salt

1/2 cup fresh basil, thinly sliced

Cracked black pepper to taste

Instructions:

Preheat the oven to 300°. Slice and cube the bread in bite-size pieces, leaving crusts on. Spray a baking sheet with nonstick oil. Form a single layer of bread cubes. Drizzle with 2 tablespoons olive oil and sprinkle with Herbs de Provence. Bake 10 minutes; flip over and bake 10 minutes longer. Cool. For dressing, whisk together olive oil, red wine garlic vinegar, and sea salt. In a large salad bowl, combine bread with tomatoes, green pepper, and onion. Pour vinaigrette over all and toss to coat. Refrigerate for one hour before serving. Stir occasionally to blend flavors. Just before serving, gently toss with fresh basil. Add cracked black pepper to taste.

* Serving suggestion: Italian Bread Salad is best eaten the day it is made.

End-of-Season Tomato Salad

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: End-of-Season Tomato Salad! Going, going, gone. Ever wonder why homegrown, backyard, garden tomatoes taste so good? Is it because we invest our own blood, sweat, and tears fighting weeds and combating annoying insects? Surely not. Perhaps it’s because we allow them to ripen naturally on their own schedule, rather than picking them early to allow for transporting and packaging purposes. Whatever the reason, pat yourself on the back and enjoy. It’ll have to hold you til the next planting season rolls around again.

END-OF-SEASON TOMATO SALAD

Ingredients:

5/6 Roma tomatoes, sliced

6-8 cherry tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup basil, coarsely chopped

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon Everything But Bagel seasoning

Instructions:

Arrange sliced Roma tomatoes and halved cherry tomatoes on a shallow platter. Tuck red onion strips between layers. Top with fresh basil pieces. Drizzle olive oil over tomatoes. Repeat with balsamic vinegar. Sprinkle salad with kosher salt and Everything But Bagel seasoning. Serve immediately.

Vine-Ripened Tomato Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Vine-Ripened Tomato Pie! Oddly enough, I’ve had a couple people tell me they’ve never heard of tomato pie. It may be more of a southern dish, or perhaps its more familiar to those of us who live in the country and can’t figure out what to do with the abundance of garden tomatoes. Who knows? I must admit there is a secret ingredient that I discovered from the Savannah restauranteur and popular chef, Paula Deen. Maybe you can pick it out, too.

VINE-RIPENED TOMATO PIE

Ingredients:

1 prepared deep-dish pie shell

4-6 Roma tomatoes, sliced

1 tablespoon kosher salt

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon basil

1/8 teaspoon garlic powder

1/2 cup sweet onion, chopped

1 cup mozzarella cheese, shredded

3/4 cup cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1/4 cup parmesan cheese, grated

1 cup mayonnaise

Cherry tomatoes, for garnish

Basil leaves, for garnish

Instructions:

Preheat oven to 350°. Bake the pie shell according to package directions. Remove from oven and set aside. In a bowl, combine sliced tomatoes, kosher salt, oregano, marjoram, basil, and garlic powder. Allow tomatoes to “weep” for 10 minutes. Using a slotted spoon, transfer seasoned tomatoes to the pie shell. Layer sweet onion over tomatoes. In another bowl, combine mozzarella cheese, cheddar cheese, pepper jack cheese, and parmesan cheese with mayonnaise. Mix well. Spread cheese mixture over top of tomatoes and onions. Bake 30 minutes, or until lightly browned. Garnish with cherry tomatoes and basil leaves.