salt

Mediterranean Baked Tilapia

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Mediterranean Baked Tilapia! Do you ever experiment with different spice combinations? Salt and pepper can only go so far, especially if you try to reduce your salt intake. Spices, on the other hand, can turn an ordinary meal into a savory one. They can also add color, flavor, and aroma. If you’re like me, when a recipe calls for a spice you don’t stock in your pantry, you go out and buy a jar. Then what? Do you use it once and shove it back into the corner of your cupboard? What if you experiment a little instead? When you use cumin, think about partnering it with coriander for results that can add warmth as well as a tinge of sweetness.

MEDITERRANEAN BAKED TILAPIA

Ingredients:

2 tablespoons lemon juice

1 tablespoon butter, melted

2 tablespoons olive oil

1/3 cup flour

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 tilapia fillets

2 tablespoons olive oil

2 garlic cloves, minced

Fresh parsley, for garnish

Instructions:

Preheat oven to 400° in a shallow bowl, combine lemon juice, butter, and olive oil. Mix well. Set aside. On a sheet of waxed paper, combine flour, ground coriander, ground cumin, paprika, sea salt, and pepper. Pat tilapia fillets dry. Dip fish in lemon juice mixture before coating with flour coating. Repeat for second tilapia fillet. Warm 2 tablespoons olive oil in an iron skillet over medium-high heat. Add fish fillets. After a minute or so, flip fillets over to sear the both sides. Remove skillet from heat. Add minced garlic to remaining lemon juice mixture. Drizzle over fish. Bake 7-9 minutes in preheated oven. Remove from heat. Garnish with fresh parsley. Serve with broccoli and cous cous.

Angus Beef Burger

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Angus Beef Burger! Anyone who is a beef-eater understands that when meat has a high level of marbling, it keeps it moist for longer when cooking. Why is marbling important, you wonder? Because the fat ratio is scattered throughout creating juicy, tender, and more flavorful results. Long story, short, angus beef means better burger. No one wants a hockey puck for a hamburger. Right? Although it may cost a little more per pound, the end results are worth it.

ANGUS BEEF BURGER

Ingredients:

1 pound Angus beef, ground

1 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon olive oil

4 hamburger buns, split and toasted

Lettuce, tomato, bacon and condiments as desired

Instructions:

Preheat a gas grill on High temperature. Form the ground beef into four equal portions. Season both sides of each patty with sea salt and black pepper. Brush the burgers with olive oil. Grill the burgers for 3 minutes until brown and slightly charred. Flip over. Do not press down to release juices! Cook 4 minutes longer, for medium rare, until golden and charred. Grill longer for desired results. Assemble the burgers on toasted buns. Add fixings and condiments to taste. Serve immediately.

Quick Savory Butter

What’s Cooking in Gail’s Kitchen? Start Smart: Quick Savory Butter! For some time now we’ve gotten pretty spoiled by restaurants, bistros, and cafés serving compound butter with the artisan bread basket. You almost hear us clapping our hands as we sink our teeth into the savory herbs or sweet concoctions. I know it makes me feel special. Chefs have been creating compound butters for years, though. It’s one of the ways they save time and add a level of sophistication for the customer. In my own kitchen, I found it’s best to begin with unsalted butter. That way I can add just enough sea salt to tease the palate. Lemon, believe it or not, adds a hint of flavor that embellishes steak or seafood. I see you nodding your head in agreement. Although I began smearing this combination on rolls and crackers, I couldn’t resist warming it to pour over a bowl of freshly popped popcorn. Talk about gourmet!

QUICK SAVORY BUTTER

Ingredients:

1 stick (1/2 cup) unsalted butter, room temperature

1 tablespoon lemon juice

1/4 teaspoon garlic powder

1/2 teaspoon sea salt

1 tablespoon fresh rosemary, chopped

2 tablespoons fresh parsley, chopped

Instructions:

In a mixing bowl, cream butter with lemon juice. Add garlic powder and sea salt; stir. Fold in fresh rosemary and parsley leaves. Mix until combined. Place a sheet of waxed paper on the counter. Spoon compound butter onto sheet. Roll the waxed paper over butter to form a log. Roll tight and twist both ends. Refrigerate one hour or until firm.

Presto, Pesto

What’s Cooking in Gail’s Kitchen? Start Smart: Presto, Pesto! The garden went wild this year with an abundance of basil. I mean, you can only dry so much. Granted, I happen to like fresh basil with anything tomato, but not everyone agrees. So, this time I threw together a couple cups of basil leaves with my favorite pairing: parmesan cheese! Pesto freezes well, so it can be stored in an airtight container, or initially, ice cube trays. Once it’s frozen, transfer the cubes to airtight freezer bags for later on. Always defrost in advance. Pesto tastes best served at room temperature or only slightly warmed. Keep in mind, a little goes a long way. Mix it into salad dressing or guacamole; the olive oil creates a smooth texture. Add a dollop to your evening vegetables, pasta noodles, or meat dish. Get creative and go Pesto!

PRESTO, PESTO

Ingredients:

2 cups fresh basil leaves, packed

2 cloves garlic, peeled and chopped

1/3 cup pine nuts, finely chopped

1 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup parmesan cheese, grated

1/3 cup olive oil

Instructions:

In a mini chopper, combine basil leaves, chopped garlic, pine nuts, sea salt, black pepper, and parmesan cheese. Pulse to blend; approximately 30 seconds. Slowly pour the olive oil into the top of the lid while the blade is on the Low setting. The olive oil will drizzle through the little hole for smooth results. Remove the lid and scrape down the sides with a spatula. Stir. Transfer pesto to a covered jar. Store in the refrigerator.

Underrated Summertime Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Underrated Summertime Supper! Does anyone have a Himalayan Salt Block besides me? Well, one of the things I like about it is, it can take the guesswork out of adding seasoning to food. It’s a block of pink salt, after all. When serving cold foods like salads, fruits, and cheeses, refrigerate the salt block overnight before using. This helps to keep foods chilled for hours when you need it. Simply arrange the ingredients directly on the block, drizzle on the dressing, and you’re good-to-go. Clean up is easy. Never use soap; salt is naturally antibacterial. Remove food residue with a damp cloth or sponge. Rinse it with a clean swipe, then dab dry. Allow the salt block to air-dry before next use. You’re done.

UNDERRATED SUMMERTIME SUPPER

Ingredients:

4 ounces goat’s milk cheese, plain

1 teaspoon Italian dry mix spice blend

1/4 teaspoon red pepper flakes

8 ounces mixed greens, washed

1 Roma tomato, chopped

4 assorted mini sweet peppers, stems and seeds removed, sliced into rings

2 radishes, sliced very thin

1/4 red onion, thinly sliced

1 teaspoon Herbes de Provence

Balsamic Reduction Sauce

Crusty Artisan Bread

Instructions:

On a sheet of waxed paper, sprinkle Italian dry mix spice blend and red pepper flakes. Form the goat’s milk cheese into a ball. Roll it in the spice mix to cover all sides. Place cheese ball on the chilled Himalayan salt block. Next, arrange mixed greens in a single layer. Arrange Roma tomatoes, mini sweet peppers, radish slices, and red onion rings. Sprinkle Herbes de Provence over top. Drizzle balsamic reduction sauce over salad. Serve with crusty artisan bread.

Herbed Watercress Pistachio Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Herbed Watercress Pistachio Salad! Everyone knows leafy greens can supercharge your diet. But not everyone is crazy about kale and arugula. Ask my husband. The strong pungent flavors of the former can step aside, as far as I’m concerned. Watercress is the new sheriff in town. Its delicate leaves reveal a slight hint of horseradish or wasabi, but with a crispier texture. To combat the bitter tang, simply add a nice citrus fruit along with the ancient royal pistachio nut. Did you know the Queen of Sheba found pistachios so delightful, she declared it was forbidden for commoners to harvest pistachio nuts for themselves? Alas, I digress. Watercress is the star attraction. Rich in vitamins, iron, calcium, and folic acid, its roots thrive in creek bottoms where clear running water encourages natural growth. Most farmers cultivate it in very wet ground providing constant moisture. Ask around at the Farmers Markets. It sells quickly to those who desire it.

HERBED WATERCRESS PISTACHIO SALAD

Ingredients:

1 bunch watercress, roots trimmed

8 leaves fresh basil

8-10 leaves fresh mint

20 leaves Mexican tarragon

1/2 cup mandarin orange slices

1/3 cup red onion, thinly sliced

1/4 cup pistachio nuts, lightly toasted

2 tablespoons lemon juice

1 drop orange extract

1/4 teaspoon sea salt

1/8 teaspoon white pepper

4 tablespoons olive oil

Instructions:

Arrange watercress, basil, mint, and Mexican tarragon on a platter. Tuck mandarin orange slices and red onion pieces throughout. Sprinkle toasted pistachio nuts over all. In a small bowl, whisk together lemon juice, orange extract, sea salt, and pepper. Slowly add olive oil while continuing to whisk. Dressing will emulsify. Before serving, drizzle salad dressing evenly over salad.

Vermont Cheddar Multigrain Toast

What’s Cooking in Gail’s Kitchen? The Next Step: Vermont Cheddar Multigrain Toast! Just because you hit the snooze button on the alarm clock does not mean you lose out on a healthy breakfast. Grab a slice of multigrain bread, a hard-boiled egg, and a wedge of white cheddar cheese. Why white, you ask? Um, because I like the deeper flavors of the older extra-sharp varieties. The longer a cheese ages naturally, the more pronounced the flavor. Besides, it tastes incredibly delish with the slightly salty applewood-smoked bacon as its companion. So, while the coffee’s brewing and the toast is browning, get slicing.

VERMONT CHEDDAR MULTIGRAIN TOAST

Ingredients:

1-2 slices multigrain toast

1-2 tablespoons sea salt butter

3-4 slices Vermont White Cheddar cheese

1-2 slices applewood-smoked bacon, precooked

1 hard boiled egg, sliced

Snipped chives for garnish

Chia seeds for garnish

Instructions:

Toast multigrain bread on desired setting. Remove from toaster; place on a plate. Spread sea salt butter over toast. Next, layer with Vermont cheddar cheese, thick bacon, and sliced egg. Top with snippets of fresh chives. Sprinkle chia seeds over all.

Omelet 101

What’s Cooking in Gail’s Kitchen? The Next Step: Omelet 101. You’re having a get-together and need an effortless, but impressive, breakfast. While everyone is huddling in the kitchen, because this is what people do, pour them a cuppa joe and get started. Making the perfect omelet will have you feeling like a gourmet chef. It’s pretty basic. Use an 8-inch sauté pan with slanted edges and plenty of butter. Fresh veggies and shredded cheese are always a good idea. If you’re nervous about the “flip”, simply do what I do. Put a lid on it.

OMELET 101

Ingredients: (per omelet)

2 eggs

Pinch sea salt

Pinch black pepper

2 tablespoons water

2 tablespoons butter

2 tablespoons smokey Swiss cheese, shredded

Sautéed asparagus tips

Sautéed mushrooms

Instructions:

In a mini chopper, combine eggs, sea salt, black pepper, and water. Beat until light yellow in color. Warm butter in pan over medium-low heat. Do not scorch butter. Pour egg mixture into pan. Do not stir. Swirl the pan so eggs cover the edge. Cook until bottom begins to set, about one minute. Tilt the pan to allow liquid to flow underneath. Slide a rubber spatula around the surface to loosen omelet. Arrange shredded cheese, asparagus tips, and sliced mushrooms across the center of the egg, forming a vertical line. Reduce heat to low. Cover pan with a lid to absorb liquid, about 30-45 seconds. The center will remain creamy. Remove lid. Fold one-third of omelet onto itself. Gently transfer omelet to a plate. Serve immediately.

Island Sweet Potato Salad

What’s Cooking in Gail’s Kitchen? The Next Step: Island Sweet Potato Salad! There is nothing wrong with your smart phone screen. The colors of Hawaiian sweet potatoes range from orange to green to purple. Notice the creamy texture. The slightly sweet taste may remind you more of a piece of fruit than a root vegetable. Sure it’s popular among the Asian markets, and it can be a little drier than its American cousin, but didn’t someone once say, “Variety is the spice of life”? Go ahead, add your version of seasonings. The results will amaze you.

ISLAND SWEET POTATO SALAD

Ingredients:

3 sweet potatoes, Hawaiian assortment, cooked with skin on and cubed

1/2 cup mayonnaise

1 tablespoon parmesan cheese, grated

1/8 teaspoon black pepper

1/8 teaspoon Himalayan sea salt

3 strips bacon, crumbled

2 green onions, chopped

Instructions:

In a small bowl, combine mayonnaise, parmesan cheese, black pepper, and Himalayan sea salt. Place cubed sweet potatoes in a large bowl. Coat with mayonnaise mixture. Fold in bacon crumbles and green onion. Chill for one hour. Serve.