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Kale Chips

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Kale Chips! Mention the word “kale” and you can see the noses wrinkle. But, seriously, if you eat leafy vegetables anyway…what’s the big deal?  I find kale quite versatile. Its rich dark leaves hold up well in salads, pasta dishes, and snacks. Once baked, with the right seasonings, they turn into a spicy guilt-free alternative. 

KALE CHIPS 

Ingredients:

2 cups baby Kale leaves

1 tablespoon olive oil

1/8 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

1 tablespoon Parmesan cheese, grated

Instructions:

Preheat oven to 300°. Line a baking sheet with parchment paper. Break off the stems of the kale leaves and discard. Gently wash each leaf and dry on a paper towel to eliminate all moisture. One by one, using your fingers, rub both sides of each leaf with olive oil. Place the kale on the prepared baking sheet in a single layer without overlapping. Sprinkle with seasoned salt, cayenne pepper, and Parmesan cheese. Bake for 10 minutes. Rotate the pan and bake 10 minutes longer. The kale leaves will shrink and begin to curl. Do not over-bake! Remove baking sheet from oven and cool for 2-3 minutes. Serve immediately. 

Devil’s Food Cake

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Devil’s Food Cake! Sometimes all you crave is a slice of good old-fashioned chocolate cake like your grandma used to make, before Betty Crocker introduced the world to cake mixes. It’s very simple, really. Take a walk down Memory Lane with a recipe that recaptures youthful musings.  

DEVIL’S FOOD CAKE

Ingredients:

2 cups flour

2 cups sugar

3/4 cup cocoa

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon sea salt

1/2 cup salad oil

1 cup boiling water

1 cup milk

2 eggs, beaten

2 teaspoons vanilla

Instructions:

Preheat oven to 350°. Grease and flour a bundt pan. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt. Add salad oil and boiling water. Stir until lumps are gone. Gradually add milk; stir. Add eggs and vanilla; stir. Pour into prepared pan. Bake for 35-40 minutes. Cool in pan on wire rack 10 minutes. Invert onto serving platter. Cool before frosting or sprinkling with powdered sugar. 

Halibut Grilled to Perfection

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Halibut Grilled to Perfection! An outdoor kitchen sure makes my life easier. I had no idea how much I would appreciate the convenience, entertainment value, and dining alfresco by the pool. What a backdrop for casual conversation and cherished memories. I’m still learning to be a seasoned “grillmaster”, but then again, that’s the fun of cooking. 

HALIBUT GRILLED TO PERFECTION 

Ingredients:

2 fresh halibut fillets 

1 tablespoon lemon juice

2 tablespoons olive oil

1/4 teaspoon garlic powder 

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/8 teaspoon dried dill

Lemon wedges, for garnish

Instructions:

Preheat grill to medium-high heat. While the grill is heating, squeeze lemon juice over halibut fillets. Brush with olive oil. Season with garlic powder, sea salt, cracked black pepper, and dried dill. Once the grill is hot, spray the grill grates with nonstick oil. Place the fillets on the grill. Close the lid; cook for 5 minutes. Then flip fish fillets over and cook 5 minutes longer. Close lid. The internal temperature should be 145°. Remove the fillets from the grill and serve. Garnish with lemon wedges. 

Your Classic Green Bean Casserole

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Your Classic Green Bean Casserole! Can we ever get enough of this all-time favorite side dish?  I think not! It seems there are all sorts of variations on this classic holiday casserole. Some of my friends only use French-style green beans while others prefer freshly snapped. And the seasonings are all over the map from Hawaiian sea salt medleys to crushed Midwest garden herbs. I keep it simple because, honestly, once you add the French fried onion rings, everything else takes a back seat. 

YOUR CLASSIC GREEN BEAN CASSEROLE 

Ingredients:

2 cans whole green beans, drained and cut-up

1 can cream of mushroom soup, undiluted 

1/2 cup light cream

1/8 teaspoon Mrs. Dash herb and garlic seasoning

1/8 teaspoon seasoned salt

1 1/2 cups French fried onions

Instructions:

Preheat oven to 325°. Spray a medium casserole dish with nonstick spray. Combine green beans, cream of mushroom soup, light cream, herb seasoning, and salt. Mix well. Fold in 1/2 cup of French fried onion pieces. Place in casserole dish. Spread evenly. Arrange remaining French fried onion rings over top around the edges leaving the center open. Bake 30-35 minutes. 

Judy’s Pumpkin Sea Salt Caramel Sauce

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Judy’s Pumpkin Sea Salt Caramel Sauce! I always get excited when I receive the gift of food. My friend, Judy, thrilled me beyond measure when she shared this treat from her kitchen. It’s the perfect combination of sea salt caramel and pumpkin purée. It not only transforms a cup of coffee into a pumpkin spice addiction, but it also tastes incredible on a breakfast muffin. If you ask my husband, he’ll say you can eat it over ice cream by the spoonful.

JUDY’S PUMPKIN SEA SALT CARAMEL SAUCE 

Ingredients:

1 cup sugar

1 tablespoon water

3/4 cup heavy cream, room temperature 

4 tablespoons unsalted butter, melted

1/3 cup pumpkin purée 

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon sea salt

1 teaspoon vanilla

Instructions:

In a 2-quart heavy-bottomed pan over medium-low heat, combine sugar and water.  Bring to a boil, stirring often to avoid scorching. Continue cooking until sugar turns light amber in color and all sugar crystals have dissolved, about 8-10 minutes. Remove from heat. Add butter and mix well. Change utensils to a heat-resistant whisk and quickly whisk in the cream and pumpkin. Lastly, add cinnamon, nutmeg, sea salt, and vanilla. Whisk until smooth, removing all lumps. Transfer to a jar. Cool at room temperature, seal, and store in the refrigerator. 

Glorious Glazed Pecans

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Glorious Glazed Pecans!  Go to any big city or farmers market and you’ll find street vendors roasting sweet and savory candied nuts. The bakery aroma practically has you walking on air. Now you can bring this enticing smell and sugary sweetness right into your very own kitchen. I’ve made it a tradition to bake a couple batches for holiday gift-giving. When mixed with an assortment of smoked almonds, wasabi peas, salty cashews, and honey roasted peanuts, these glazed pecans become a gourmet choice for absolutely anyone on your list. In fact, anticipation creates excitement followed by open delight and thanksgiving. 

GLORIOUS GLAZED PECANS 

Ingredients:

1 pound pecan halves 

1 cup sugar

1 teaspoon sea salt 

1 teaspoon cinnamon 

1 egg white, room temperature 

1 tablespoon water

Instructions: 

Preheat oven to 300°. Spray a baking sheet with nonstick oil. In a small bowl mix sugar, salt, and cinnamon. Stir well and set aside. In a large bowl beat egg white and water until frothy. Add one pound of pecans and coat well to cover. Pour sugar mixture over nuts. Stir completely to form a coating over pecans. Transfer nuts to the baking sheet. Form a single layer. Bake 30 minutes, turning every 10 minutes to form a crystallized finish. Remove from oven. Let cool and then store in an airtight container. 

Fried Green Tomatoes

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Fried Green Tomatoes! The key to success is using solid, firm green tomatoes. Ripe ones will turn mushy and very disappointing.  Even if you don’t live in the South, everyone can enjoy these crisp and juicy medallions. The seasoned cornmeal crust will have you resurrecting a southern drawl that sounds as authentic as a waitress in a country café. Try the first one with a fork and then have seconds as a sandwich. 

FRIED GREEN TOMATOES 

Ingredients:

2 green tomatoes, sliced with skin on

1/4 cup flour

1/4 cup cornmeal

1/4 cup panko breadcrumbs

1/4 cup Italian seasoned breadcrumbs 

2 tablespoons grated Parmesan cheese

1 teaspoon seasoned salt

1/8 teaspoon black pepper 

1 large egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

Instructions:

On a sheet of waxed paper, combine flour, cornmeal, breadcrumbs, cheese, seasoned salt, and pepper. Blend with a fork. In a shallow bowl, mix egg and milk. Dip a green tomato slice in the egg mixture then coat with breadcrumb mixture. Repeat. Set aside. Continue until all slices have been coated. In a deep skillet on medium-high heat add vegetable oil for frying. Place tomatoes in a single layer. Do not crowd. Fry each side 3 minutes until golden brown. Turn over and fry the other side. Remove and place on a wire rack to remove excess oil. Repeat until all green tomato slices are used. Serve hot. Garnish with a dollop of wasabi aioli. 

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. 

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.