salt

Ina Garten’s Crispy Potatoes

What’s Cooking in Gail’s Kitchen? A Cut Above: Ina Garten’s Crispy Potatoes! One chef’s secret to crispy roasted potatoes begins with boiling them on the stove beforehand. The results create tender and fluffy potatoes on the inside while crispy and crunchy on the outside. The herbs and seasonings enhance layers of flavor, making it a comforting delight to the senses. Serve with a side of ranch dressing or natural ketchup. Oh……remember to share. These aren’t meant for the baker to finish off the entire batch, no matter how tempting that may be. 

INA GARTEN’S CRISPY POTATOES

Ingredients: 

1 1/2 pounds baby gold potatoes, halved, skin on

1/2 cup olive oil

1 teaspoon kosher salt

1/8 teaspoon black pepper 

1/4 teaspoon dried oregano 

1/8 teaspoon dried parsley 

Instructions: 

Place baby gold potatoes in a saucepan; cover with an inch of water; bring to boil; simmer for 10 minutes. Drain completely. Return potatoes to the pan. Cover the saucepan tightly with a lid. Shake the pan for a few seconds. This makes the edges rough and craggy, allowing them to crisp up nicely when roasted. Preheat oven to 400°. Combine olive oil, kosher salt, black pepper, dried oregano, and dried parsley. Mix well. Pour over the potatoes, coating all sides. Transfer potatoes to a nonstick baking sheet, beginning with cut side down in a single layer. Bake for 45 minutes, tossing occasionally to brown the sides. Serve immediately. 

Flour Shell Taco Seasoning

What’s Cooking in Gail’s Kitchen? A Cut Above: Flour Shell Taco Seasoning! In case you weren’t already aware, foodie taco lovers will justify any version of homemade tacos. For instance, have you ever thought of sprinkling spiced seasoning on the outside of the tortilla? Me either, until now. Not only does it control the amount of salt that is used, it also renders immediate satisfaction of crispy saltiness before your teeth sink into the scrumptious filling inside. Talk about drool-worthy. Game on!

FLOUR SHELL TACO SEASONING

Ingredients:

1 teaspoon Himalayan salt, finely ground

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1/2 teaspoon smoked paprika 

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper 

Instructions:

Combine together Himalayan salt, onion powder, garlic powder, cumin powder, smoked paprika, chili powder, and cayenne pepper seasonings. Mix well; set aside. Prepare homemade tacos according to your favorite recipe. Preheat the oven to 350°. Using a nonstick baking sheet, arrange the meat-and-cheese-filled flour tacos in rows. Spray each outer shell with nonstick oil. Sprinkle taco seasoning on each side; flip and repeat. Bake until the cheese inside is melted and the tortillas have crisped up, about 5-6 minutes.  Serve with micro-greens and jalapeño pepper slices, if desired. Serve warm. 

Indiana Sweet Corn

What’s Cooking in Gail’s Kitchen? Home Cooking: Indiana Sweet Corn! With July on the horizon, already the taste buds begin yearning for that extra juicy sweet corn freshly picked straight from the farmer’s field. After all, it’s best eaten the day it’s picked. There’s no taste quite like it. Get connected to the Farmers Market in your area for the best produce. Then do what I do, freeze extra for those cold, wintry days. 

INDIANA SWEET CORN

Ingredients:

4 ears of Indiana sweet corn

Sea salt to taste

Butter for slathering

Instructions by Boiling:

Fill a stock pot with enough water to cover the corn. Bring it to a boil. Dissolve a tablespoon of salt in the water. Remove outer husk and silk from corn. Rinse corn. Carefully drop each ear into boiling water. Cover with lid and lower heat to medium. Cook 3-5 minutes. Remove with tongs and serve immediately with butter and sea salt. 

Instructions for Microwaving:

I cook one ear at a time when I’m only preparing a few ears for a meal. Leave corn in husk. With a sharp knife, cut off the pointed end of the corn cob. Rinse under running water. While the ear of corn is wet, wrap a paper towel around it. The water will moisten the paper towel. Place the ear of corn in the microwave and cook on 100% power for 2-3 minutes. The husk will trap and steam the corn. Watch!  Remove from microwave and let sit for a couple minutes. Use the paper towel to carefully shuck the corn. The silks come off easily. 

Whichever method you choose, the reward is a taste of sugary-sweet Indiana heaven. Enjoy!

Deviled Eggs

What’s Cooking in Gail’s Kitchen? Home Cooking: Deviled Eggs!  People ask me all the time how I can eat everything I make and not weigh 100 pounds more than I do. Well, portion control has a lot to do with it……plus the fact that I truly DO share much of what I make. And then there are days when I know I’m going to pig out, so I eat a lunch that looks like this! Trust me, it works. 

DEVILED EGGS

Ingredients:

6 hard-cooked eggs, peeled and halved

1/4 cup real mayonnaise 

1 teaspoon Dijon mustard

1/4 teaspoon sea salt

Dash white pepper

Paprika 

Instructions:

Separate egg whites from egg yolks. Smash egg yolks with a fork in a small bowl. Stir in mayonnaise, mustard, salt, and pepper. Spoon yolk filling into egg white halves. Garnish with paprika. Chill, if desired. 

Wonderful Waffles

What’s Cooking in Gail’s Kitchen? Simple Sensations: Wonderful Waffles! This is perfect for that weekend brunch when it’s fun to plan things a little different. Add fruit and nuts, sausage or bacon, but top it off with real maple syrup. Then serve with mimosas on the side and you’ll be smiling all day long!

WONDERFUL WAFFLES

Ingredients:

2 cups flour

3/4 cup sugar

3 1/2 teaspoons baking powder 

1/2 teaspoon sea salt

1 1/2 cups milk

1 cup butter, melted 

2 eggs, separated 

1 teaspoon vanilla

Instructions:

Preheat waffle iron. In a bowl, combine flour, sugar, salt, and baking powder. In a second bowl, lightly beat egg yolks. Add milk, butter, and vanilla. Mix well. Stir into dry ingredients until moistened. Beat egg whites until stiff peaks form. Gently fold into batter. Spray the waffle iron with nonstick spray. Pour enough batter to just cover the waffle grid. Bake waffles until crisp on the outside, yet light and fluffy on the inside, about 2 to 3 minutes. They will appear golden brown. Sprinkle with powdered sugar and warm syrup. Serve immediately. 

Kalua Pork Roast

What’s Cooking in Gail’s Kitchen? Simple Sensations: Kalua Pork Roast!  This special blend of herbs is a tribute to warm, tropical summer nights. The term, “Kalua”, is Hawaiian for slow cooked. I have put this frozen roast in the oven and let flavors blend all day long for an exotic taste that will have your senses wondering if you’ve been transported to a private paradise. The extra meals provided are a bonus that will have others showering you with praise in the days following. 

KALUA PORK ROAST

Ingredients:

4 pound boneless pork butt roast

1 tablespoon Red Hawaiian Alaea Sea Salt*

1 teaspoon Mrs. Dash garlic and herb seasoning 

2 cups apple juice

2 cups apple cider vinegar 

1 tablespoon liquid smoke

1 bottle beer

Instructions:

Set oven to 275°. Place frozen pork roast in a covered roaster, fat side up. Pour apple juice and apple cider vinegar over roast. Next apply liquid smoke. Finish by sprinkling the Alaea sea salt and Mrs. Dash herb blend over the pork. Make sure the lid is on securely. You will begin to smell the heavenly aroma as it slowly cooks. Five hours later, check the roast, as the liquid will absorb. I discovered some roasters allow the liquid to evaporate a little sooner than I expected. I have found Le Creuset to be very reliable. If the roast needs more liquid, pour a bottle of beer over it. Keep it covered and slowly cook it at least another three hours. I have let it cook for ten hours total without a problem. It is so fork-tender you will be amazed. And the drippings can be used for gravy or barbecue sauce. 

*Available through Salty Wahine Gourmet Hawaiian Sea Salts. (I receive no recompense for promoting their product.)

Oregano Garlic Salad Dressing

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Oregano Garlic Salad Dressing! If oregano and garlic were dance partners, they’d begin as a hip-hop two-step and quickly advance to the Argentine tango. Simmer lightly, highlighted with food and drink, for romance later on. Besides pairing well with the taste buds, they provide extraordinary health benefits to boost the body’s immune system. Some people even say this combo increases their energy level and metabolism. I know both spices take first place in my spice cabinet. Perhaps you agree. 

OREGANO GARLIC SALAD DRESSING

Ingredients:

1/2 cup olive oil

2 tablespoons lemon juice

1-2 tablespoons white wine vinegar

1-2 tablespoons Worcestershire sauce 

3 cloves garlic, minced

1 teaspoon dried oregano 

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Instructions:

Quickly whisk together lemon juice, white wine vinegar, Worcestershire sauce, minced garlic, dried oregano, sea salt, and cracked black pepper. Slowly drizzle the olive oil into the mixture. Whisk together until the oil and vinegar are completely blended. After about two minutes, the dressing should appear to be uniform in texture. 

Kettle Corn Made Easy

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Kettle Corn Made Easy! Do you remember going to the county fair and practically being hypnotized by the delicious aroma of kettle corn? It was unheard of to find this sweet and salty snack anywhere else, unless by chance a farmers market vendor showed up with a giant kettle for drawing in the crowds. People scrambled to pay whatever price for a coveted bag. Then we got to walk around using our fist as a utensil to shove a handful into our mouths. No one had the willpower to eat one kernel at a time. At least not anyone who had three brothers. 

KETTLE CORN MADE EASY

Ingredients:

1 tablespoon butter

1 tablespoon canola oil

2 tablespoons brown sugar

1/4 teaspoon kosher salt

1/3 cup popcorn

Instructions:

Put butter, canola oil, brown sugar, and kosher salt in a microwave-proof bowl. Warm 20-30 seconds. Stir well. Place popcorn kernels into a microwaveable popcorn popper. Pour butter mixture over all. Stir to coat well. Shake the kernels to arrange them evenly. Put vented lid on top of popper and microwave on high setting 3-4 minutes, or until there are 1-2 seconds between pops. Microwave times may vary. Remove popcorn popper and divide kettle corn into serving bowls. Serve immediately. 

Xio Sticky Rice

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Xio Sticky Rice! Advanced planning can make all the difference in a satisfying dish. In this case, soaking the rice overnight allows the grains of rice to absorb moisture, which eliminates the risk of biting into a hard grain of rice that didn’t soften during the cooking process. No one wants that. When steamed, the rice will be translucent and appear glossy. 

XIO STICKY RICE

Ingredients:

1 cup dry sticky rice

1/2 teaspoon sea salt

1 tablespoon olive oil 

Instructions:

Place sticky rice in a bowl. Fill the bowl with water to cover 2 inches over the rice. Cover. Soak the rice overnight. The next day, using a fine mesh sieve, wash the rice until the water runs clear. Place the rice in a rice cooker. Add 1 1/4 cups water, sea salt, and olive oil; stir. Cover and cook according to the rice cooker directions. Transfer the cooked sticky rice to a bowl, fluff with a wooden spoon, and serve.