Mexican Tarragon Turkey Breast

What’s Cooking in Gail’s Kitchen? After the Holidays: Mexican Tarragon Turkey Breast! If you’re tired of the “same old, same old”, ways of preparing poultry, try something a little different. Mexican tarragon can easily catapult chicken and turkey to gourmet status. First of all, that slight hint of licorice may go unnoticed in a café chicken salad sandwich. Yet, something tastes extraordinary. If only you could put your finger on it. So, you go on with your day perhaps thinking you were hungrier than usual and would have devoured anything. Until memory flashback, in the form of a craving, stimulates the taste buds for an encore. The quest is on for the heat-loving herb with the green narrow leaves and golden flowers. Who knows, it may end up as a regular plant in your garden herb bed.

MEXICAN TARRAGON TURKEY BREAST

Ingredients:

3 tablespoons Mexican tarragon leaves, chopped

2 tablespoons olive oil

1/2 teaspoon poultry seasoning

1/2 teaspoon seasoned salt

1/8 teaspoon white pepper

3-pound turkey breast, bone in

Sprigs of Mexican tarragon, for garnish

Instructions:

Preheat oven to 325°. Combine chopped Mexican tarragon leaves, olive oil, poultry seasoning, seasoned salt, and white pepper. Wash turkey breast; pat dry. Using your fingers, loosen skin of turkey breast. Rub half the mixture under the skin. Secure skin to the underside of breast with toothpicks. Brush outside of turkey with remaining mixture. Place turkey breast on a rack in a roasting pan. Roast until a meat thermometer reads 170°, about two hours. Remove from oven; tent with foil. Allow to rest 15 minutes. Remove and discard turkey skin and toothpicks before carving. Transfer turkey slices to a platter. Garnish with sprigs of Mexican tarragon. Serve warm.

Yeast Artisan Bread

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Yeast Artisan Bread! There’s no doubt bread can be a family’s comfort food, even if you seldom bake it yourself. With more people setting up a home office or home schooling, suddenly bread-baking has turned into a thing. And if you own a bread machine, better yet. Dust it off and give it center stage on the quartz countertop in your gourmet kitchen. Baking bread is like therapy for the soul. We combine ingredients, knead dough, make decorative slits on top, and bake it to a rich golden color. From start to finish, it becomes a focused project. When the house begins to smell like the neighborhood corner bakery, everyone notices. It’s time to slice it up and slather on the butter.

YEAST ARTISAN BREAD

Ingredients:

1 cup water

2 tablespoons olive oil

1 teaspoon sea salt

3 cups flour

1/4 cup sugar

1 packet active yeast

Instructions:

Using a bread machine, add ingredients in the order listed. Always add the yeast last, creating a small indentation on the top of the dry ingredients. Pour yeast into indentation. Select the “Dough” setting. At the end of the cycle, turn the dough onto a lightly floured surface. Knead for one minute. Grease a bowl with olive oil. Transfer the dough to the bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about one hour. Cover bowl with a damp cloth. Turn the dough onto a lightly floured surface. Punch the dough down and knead for a few seconds. Form the dough into a ball and return to the bowl. Cover again and allow it to rise in a warm place 30 minutes longer. To bake in an iron skillet, preheat oven to 400°. Put the iron skillet in the oven while it is preheating. Place a roasting pan on the bottom shelf of the oven. Fill it with one inch of hot water. Using oven mitts, remove the hot skillet from the oven. Grease the inside of the skillet with olive oil. Sprinkle with one tablespoon cornmeal. Carefully transfer the puffed bread dough to the iron skillet. Dip a kitchen shears in hot water. Cut slits in the top of the dough. Sprinkle generously with water. Bake for 30-35 minutes until the loaf is a deep golden brown. When a cake tester is inserted in the center, it comes out clean. Remove the iron skillet from the oven. Immediately remove artisan bread to prevent over baking. Allow it to cool on a wire rack for 10 minutes before cutting.

New Potatoes Smashed

What’s Cooking in Gail’s Kitchen? Elevated Edibles: New Potatoes Smashed! Is it a baked potato? A mashed potato? A fried potato? Or all three?! What it is, is freaking fantastic! Forget about dinner conversation. As soon as you place a platter of these tasty gems on the table, all bets are off. Don’t blame your partner or the kids, they don’t want to talk with their mouths full. These potatoes have a soft, earthy flavor surrounded by a crispy outer skin. Cheese and bacon make them downright irresistible. But don’t get carried away. Repeat after me: “This is meant to be a side dish.”

NEW POTATOES SMASHED

Ingredients:

1 pound new red potatoes, skin on

2 teaspoons, plus 1/8 teaspoon sea salt, divided

2 tablespoons olive oil, divided

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cracked black pepper

1 cup cheddar cheese, finely shredded

2 slices applewood bacon, cooked and crumbled

2 green onions, chopped

Instructions:

Put the red potatoes in a pot. Add enough water to cover by one inch. Add 2 teaspoons sea salt. Bring to a boil over medium-high heat. Reduce to medium and cook until potatoes pierce easily with a knife, about 20 minutes. While potatoes cook, preheat oven to 425°. Drizzle one tablespoon olive oil over a rimmed baking sheet. Drain potatoes; allow to cool for 5 minutes. Arrange the cooked potatoes on the prepared baking sheet. Carefully use a fork to gently “smash” the potatoes. Drizzle the remaining olive oil over potatoes. Sprinkle with the remaining sea salt, garlic powder, onion powder, and cracked black pepper. Bake 30 minutes until potatoes are crispy. Remove from oven, add shredded cheddar cheese and bacon crumbles. Broil for one minute, or until cheese is melted and bubbly. Remove from oven. Garnish with chopped green onions. Serve warm.

Yellow Cheddar Potato Rounds

What’s Cooking in Gail’s Kitchen? Table Food: Yellow Cheddar Potato Rounds! Who likes potatoes? I do, I do. Buy a bag of potatoes and you’ll never go hungry, I always say. The versatile potato is a chef’s marvel. It can be baked, fried, mashed, hashed, creamed into soups, stirred into casseroles, and even eaten raw. Add a sharper-flavored cheese and you can reach a perfect combination that will make a strong soul swoon. This is why we cook at home, we remind ourselves. It’s simply rich and made fresh. Enjoy, my peeps.

YELLOW CHEDDAR POTATO ROUNDS

Ingredients:

1/2 pound russet potatoes, skin on, washed, and sliced 1/2” thick

2 tablespoons butter, melted

1/2 teaspoon garlic and herb seasoning

1 teaspoon sea salt

1/8 teaspoon rosemary leaves

1 cup cheddar cheese, shredded

2 slices cooked bacon, crumbled

3 chives, snipped

Rosemary sprigs, for garnish

Instructions:

Preheat oven to 400°. Line baking sheet with parchment paper. In a large bowl, toss sliced potatoes with melted butter. Coat well. Arrange buttered potatoes in a single layer on the baking sheet. Sprinkle with garlic and herb seasoning, sea salt, and rosemary leaves. Bake potatoes 20 minutes; flip and bake 10 minutes longer. Top potato rounds with shredded cheddar cheese and crumbled bacon. Bake 5 minutes until cheese is melted and bubbly. Garnish with fresh chives and rosemary sprigs.

Wild Ramps Charbroiled

What’s Cooking in Gail’s Kitchen? Table Food: Wild Ramps Charbroiled! Whether you stumble upon this coveted crop at your neighborhood Farmers Market, or are fortunate enough to forage them yourself, wild ramps are as rare as hens teeth. You better have a plan. Unless you pickle them or freeze them, the best you can hope for is a 4-5 day shelf life in the refrigerator. At that point they will begin to deteriorate, develop an offensive odor, and you will have lost your window of opportunity for the year. Practice sustainable harvest. Never take more than you intend to eat.

WILD RAMPS CHARBROILED

Ingredients:

1/2 pound wild ramps

1/3 cup olive oil

1 teaspoon sea salt

1/4 teaspoon crushed oregano

Instructions:

Preheat oven to 425°. Wash thoroughly every crevice and leaf stem of each ramp. Cut off and discard bulb roots. Rinse again. Gently pat dry with paper towels. Transfer ramps to a baking sheet that has been sprayed with nonstick oil. Arrange ramps in a single layer, alternating ends and extending leaves to lay flat. Brush with olive oil. Sprinkle with sea salt and crushed oregano. Bake until bulbs are tender golden, leaves have shrunk, and several spots are charred. Allow to cool slightly before serving. Leftover ramps maybe crushed into a topping for sprinkling over Wild Ramp Bacon Chowder.*

*Follow the link for Wild Ramp Bacon Chowder

http://Snapshotsincursive.com/2020/09/15

Oregano Hasselback Sweet Potato

What’s Cooking in Gail’s Kitchen? Table Food: Oregano Hasselback Sweet Potato! Have you ever stepped foot in a grocery store and been greeted by a warmer filled with foil-wrapped oven-baked sweet potatoes? The naturally sweet, earthy aromas trigger the tastebuds the same way rotisserie chicken and sizzling bacon do. You want it and gotta have it. Wait until you bite into the creamy texture infused with oregano and cinnamon. Sounds like a sensual adventure, doesn’t it?

OREGANO HASSELBACK SWEET POTATO

Ingredients:

2 sweet potatoes, skin on

2 tablespoons olive oil

1/4 teaspoon oregano, crushed

1/4 teaspoon seasoned salt

1/8 teaspoon cinnamon

Instructions:

Preheat oven to 350°. Leaving skin on potatoes, wash thoroughly and pat dry. Put one potato on a cutting board. Beginning at one end, slice in strips, being careful to stop before slicing the bottom skin. Transfer to a shallow baking dish. Continue until both potatoes are sliced. In a small bowl, mix olive oil, crushed oregano, seasoned salt, and cinnamon. Brush each potato with olive oil mixture, separating slices to coat both sides. Drizzle remaining oil over all. Bake potatoes one hour until crispy, basting occasionally. Serve immediately.

Garlic Bulbs Roasted

What’s Cooking in Gail’s Kitchen? Table Food: Garlic Bulbs Roasted! Do you like the smell of garlic? Do you find it sweet, alluring, pleasant, pungent, or exciting? If garlic is your friend, get ready for a road trip you will long remember. Roasted garlic cloves could make you feel extra special. Especially slathered across a slice of crusty artisan bread. When garlic bulbs are slow-roasted in the oven, they become soft, caramelized, and almost sweet. The tantalizing aroma will practically drive you crazy. As you wait with anticipation, don’t be surprised if you find your mouth watering just a bit. Be patient. Once done, the tender golden cloves collapse and spread like butter. It is definitely worth the time spent in expectation.

GARLIC BULBS ROASTED

Ingredients:

3 garlic bulbs

3 teaspoons olive oil

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/8 teaspoon rosemary leaves

Instructions:

Preheat oven to 400°. Peel away outside loose layers. Slice 1/4 off the top of each garlic bulb to expose the cloves. Place cut side up on a sheet of foil. Drizzle olive oil over each. Season with sea salt, cracked black pepper, and rosemary leaves. Fold foil overtop the garlic, and place in an ovenproof dish. Roast for 45 minutes. Cloves will begin to soften and turn golden in color. Remove from oven. Cool slightly. Gently squeeze the cloves to push them out or use a pointed butter knife. Spread mashed garlic on crusty artisan breads and crackers.

Yolk-Stream Morning Eggs

What’s Cooking in Gail’s Kitchen? Clean Eating: Yolk-Stream Morning Eggs! I’m always in a good mood when I make these soft-boiled eggs for breakfast. Perhaps it’s because I get to dip crunchy, buttery strips of toast into the yolk and watch it run over the edge of the cup. I imagine the toast as soldiers on parade, each awaiting their turn to be dunked. Or maybe it’s because slurping the fatty center of the egg makes me feel naughty and I’m completely aware I’m getting away with it. In any event, playing with my food this way is absolutely satisfying.

YOLK-STREAM MORNING EGGS

Ingredients:

4 large eggs

2 slices whole wheat bread, toasted

2 tablespoons butter, softened

Salt and pepper, to taste

Instructions:

Place eggs in a single layer in a saucepan on the stove. Fill the pan with cold water, covering eggs. Bring to a boil over medium-high heat. Reduce to a rapid simmer. Cook 6 minutes for a runny yolk-stream. Remove eggs from water with a slotted spoon. Transfer immediately to individual egg cups. Butter toast and slice into strips for dipping into the egg yolks. Crack the egg near the top, remove its“lid” and scoop the white of the egg from the shell. Dip toast “soldiers” into the runny yolk. Season with salt and pepper.

Sea Salt-Rubbed Baked Potato

What’s Cooking in Gail’s Kitchen? Clean Eating: Sea Salt-Rubbed Baked Potato! When my sister-in-law worked in a fine dining restaurant years ago, she shared with me an amazing secret for perfectly seasoned baked potatoes. “Wash the skins, then butter them up before sprinkling with sea salt,” she instructed. The skins become as tasty as a savory cracker. I thanked her and with enthusiasm have been making them that way ever since. It’s pretty much fool-proof. There’s no need for extra butter or salt since they are baked into the skin. She went on to share another tidbit of information with me. “Leftover baked potatoes prepared this way become the best shredded hash browns.” Bonus!

SEA SALT-RUBBED BAKED POTATOES

2 russet potatoes, washed and pierced

2 tablespoons butter, softened

1 teaspoon sea salt

Dollop of sour cream

Green onions, for garnish

Sprinkling of crushed oregano

Instructions;

Preheat oven to 350°. Wash potatoes and pat dry. Pierce the top with a paring knife. Holding the potato in one hand, apply softened butter all over the outer skin. Then sprinkle with sea salt. Place the potatoes on a stone, or directly on the oven rack, in the preheated oven. Be sure the pierce mark is facing up. Bake one hour, or until tender. To serve, split the potato open on a plate. Dollop with a generous spoonful of sour cream. Garnish with green onions and sprinkle with crushed oregano.