Okinawan Sweet Potato Medley

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Okinawan Sweet Potato Medley! Way back when I was in middle school, my home economics teacher actually graded us on how colorful the foods looked on the plate. Her thoughts were “If it tempts your eyes, your stomach will want it.” I never forgot that message. She was pretty adamant about food presentation. So having mashed potatoes, rolls, and cauliflower was kind of a no-no when meal planning. That’s one of the reasons I was intrigued by Okinawan sweet potatoes when visiting Kauai. They are buff-skinned on the outside with a violet-purple flesh inside. It’s not as sweet as the orange variety I’m accustomed to, but nonetheless, it’s pretty tasty. And as you can see, it passes the color test.

OKINAWAN SWEET POTATO MEDLEY

Ingredients:

1 large Okinawan sweet potato, skin on, washed and sliced

1 medium sweet onion, sliced

2 each of mini sweet peppers in red, yellow, and orange; stems and seeds removed, cut in wedges

1 teaspoon seasoned salt

1 teaspoon oregano

1/2 teaspoon cinnamon

4 tablespoons butter

Instructions:

Spray a sheet of heavy aluminum foil with nonstick oil. Arrange Okinawan sweet potatoes on foil. Add sweet onion slices and mini sweet pepper wedges. Sprinkle with seasoned salt, oregano, and cinnamon. Dot with pats of butter. Place another sheet of heavy aluminum foil over top of vegetables. Fold sides twice to seal. Fold ends twice to seal. Avoid puncturing foil. Place packet on a 425° preheated grill. Close lid. Cook 25 minutes, or until vegetables are fork tender. Remove from grill. Carefully open one corner of foil packet to release steam. Then remove top layer of foil. Transfer sweet potatoes and vegetables in the herbed butter to a platter. Serve immediately.

X-treme Fudge Bouchons

What’s Cooking in Gail’s Kitchen? Something to Savor: X-Treme Fudge Bouchons! These chocolate fudge brownies are the perfect bite-size dessert at the end of a meal. Because they are baked in a popover pan, their shape resembles a cork, or French bouchon. The dense chocolatey cake is filled with rich dark chocolate morsels and dusted with powdered sugar making it an appealing dessert, no matter the occasion. Picnic season is upon us. Treat yourself to a taste of France.

X-TREME FUDGE BOUCHONS

Ingredients:

3/4 cup flour

1 cup cocoa powder, unsweetened

1 teaspoon kosher salt

3 large eggs

1 1/2 cups sugar plus 3 tablespoons

1/2 teaspoon vanilla extract

12 ounces butter, unsalted and melted

6 ounces semisweet mini chocolate morsels

Powdered sugar for dusting

Instructions:

Preheat oven to 350°. Butter and flour popover pan. Set aside. Sift together flour, unsweetened cocoa powder, and kosher salt. Set aside. Using a stand mixer, combine eggs and sugar on medium speed for 5 minutes. It will appear thick and very pale in color. Add the vanilla extract. Reduce to low speed alternating 1/3 of dry ingredients, then 1/3 of warm butter until all is blended. Add semisweet chocolate morsels. Place popover pan on a baking sheet and fill each mold two-thirds full. Place in the oven. Bake for 25-28 minutes until tops look shiny and a cake tester comes out clean. Transfer to a cooling rack for 3 minutes. Invert mold and allow bouchons to cool upside down. Lift off popover pan. When cool, dust with powdered sugar.

Edible Chocolate Chip Cookie Dough

What’s Cooking in Gail’s Kitchen? Something to Savor: Edible Chocolate Chip Cookie Dough! Now you have no reason to sneak a teaspoon of cookie dough when that sweet craving strikes. Since this recipe eliminates the need for a raw egg, it removes the worry of allergic reactions. Whip up a batch in minutes. I like the idea of spooning half the dough into a canning jar to keep in the refrigerator. Makes snacking unbelievably yummy! The remaining dough can be formed into truffle-size portions and stored in the freezer for later. Edible Chocolate Chip Cookie Dough makes a great gift from your kitchen as well, that is if you have any left to share.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Ingredients:

1/2 cup unsalted butter, softened

3/4 cup brown sugar, firmly packed

2 teaspoons vanilla extract

1/2 teaspoon sea salt

1 cup flour

2 tablespoons light cream

1 cup semi-sweet mini chocolate chips

Instructions:

In a food processor, combine butter and brown sugar. Cream together. Add vanilla extract and sea salt. Pulse to blend. Gradually add flour. Dough will be slightly crumbly. Add light cream. Pulse to mix well. By hand gentle fold in semi-sweet mini chocolate chips. Transfer dough to a jar and store in the refrigerator. For snack size portions, use a small cookie scoop to keep them uniform.

Yams Topped with Pecan Streusel

What’s Cooking in Gail’s Kitchen? Food for Sharing: Yams Topped with Pecan Streusel! One of the advantages of being married is the blending of traditions, especially when it comes to family recipes. “My mama always put marshmallows on our sweet potatoes,” my husband volunteered as I sat planning my holiday menu. I’d heard of it, but had no idea why people raved about it. ‘Til now. OMG! This yam dish is about as close as you can get to eating dessert throughout the meal. Seconds, please.

YAMS TOPPED WITH PECAN STREUSEL

Ingredients:

1 tablespoon unsalted butter

2 1/2 pound can of yams; drained, cut into 1″ cubes

2 tablespoons olive oil

1/4 cup natural honey

1 tablespoon pure maple syrup

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/8 teaspoon white pepper

Streusel Topping:

1 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon

5 tablespoons unsalted butter, melted

1 cup glazed pecans, chopped*

1 3/4 cups miniature marshmallows

Instructions:

Preheat oven to 350°. Grease a 9″ round casserole dish with one tablespoon unsalted butter. Arrange cut yams evenly. Drizzle the yams with olive oil, natural honey, and pure maple syrup. Sprinkle with ground cinnamon, sea salt, and white pepper. In a small bowl combine brown sugar, flour, and cinnamon. Mix well. Add melted butter. Stir until the liquid is absorbed and topping resembles small peas. Spread over the top of the yams. Sprinkle pecans over all. Bake 25 minutes. Remove and carefully arrange miniature marshmallows around the perimeter of the casserole dish. Return to the oven and additional 5 minutes until marshmallows appear toasted. Watch carefully. Serve warm.

*Glazed Pecans can be referenced at the following link.

http://Snapshotsincursive.com/2015/11/18

Sweet and Sour Spicy Pork

What’s Cooking in Gail’s Kitchen? Food for Sharing: Sweet and Sour Spicy Pork! Too busy to cook? This is where the leftover meat from a pork roast comes in very handy. A little bit goes a long way, especially when paired with fruit, vegetables, and a yummy sauce. Dinner can be on your table in less than 30 minutes, leaving more time for your favorite programs on the DVR or Netflix.

SWEET AND SOUR SPICY PORK

Ingredients:

2 cups cooked pork, cut up

13-ounce can pineapple chunks, reserve liquid

1 medium green bell pepper, chopped

1/2 pound mini carrots

1/2 cup ketchup

1/2 cup honey

1/2 cup vinegar

1 tablespoon soy sauce

3/4 cup pineapple juice

1/4 cup water

1/8 teaspoon garlic powder

1 teaspoon chili paste

2 tablespoons lemon juice

1 teaspoon corn starch

2 green onions, snipped

1 tablespoon toasted sesame seeds

Instructions:

In a large skillet, combine ketchup, honey, vinegar, soy sauce, pineapple juice, water, garlic powder, and chili paste. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes. Blend lemon juice and corn starch. Stir into skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add cut-up pork, pineapple chunks, green pepper, and mini carrots. Heat through. Garnish with green onion snips and toasted sesame seeds. Serve over rice.

Apricot-Glazed Apple Galette

What’s Cooking in Gail’s Kitchen? Timeless Classics: Apricot-Glazed Apple Galette! It’s apple-picking time of year. Pay a visit to the nearest orchard for an afternoon of relaxation and sipping cider slushes. Local farmers encourage and invite visitors to catch a glimpse of the family farm in celebration of Harvest. Not only can you nibble on caramel-dipped apples and warm apple dumplings, but don’t be surprised if you find yourself taking a hayride to the corn maze or pumpkin patch. Me? I grab my French market bag and load up on Galas and Granny Smith apples!

APRICOT-GLAZED APPLE GALETTE

Ingredients for crust:

1/3 cup plus 1 tablespoon butter, cold

1 cup flour

1/2 teaspoon sea salt

2 tablespoons ice water

Ingredients for filling:

2 large gala apples, core removed, peeled, and sliced

Scant lemon juice

1/4 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/3 cup apricot jam

1-2 tablespoons apricot brandy

3 tablespoons butter

1 egg yolk

Instructions:

This recipe makes two individual galettes. Preheat oven to 425°. Using a food processor, pulse cold butter, flour, and salt to the size of small peas. Sprinkle in ice water one tablespoon at a time until dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 an hour. Remove wrap and place dough on a lightly floured surface. Cut in half. Roll each half into an 8″ circle. Place on parchment paper-lined baking sheet. Beginning in the center, spiral apple slices like a fan. Be sure to leave a border. Fold edges of dough toward the center, creating a rustic crust. Press gently to seal. Repeat for second galette. Sprinkle apples with lemon juice. Cover apples with sugar, nutmeg, and cinnamon. Spread apricot jam over apples. Pour apricot brandy over all. Dot with butter. Whisk together egg yolk and water. Brush the egg wash along the edges of the dough. Bake 10 minutes. Reduce oven temperature to 350° but do not remove the galettes. Bake an additional 45 minutes until lightly browned. Transfer the galettes from the baking sheet by lifting with the parchment paper. Cool on wire rack to keep the bottoms from getting soggy. Serve warm with ice cream or whipped cream.

Traditional English Toffee

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Traditional English Toffee! So often we have those cherished childhood memories of homemade candy and cookies that accompanied holiday celebrations. They stick with us for life. I can remember being in eighth grade and determined to replicate a batch of my mother’s English Toffee. I waited for her to go into town and then pulled out her secret recipe. You know, the ones scratched on a 3.5”x5” card. More often than not, they showed a list of ingredients with instructions that simply said, “Bake at 350° for 30 minutes”. Let’s face it, that’s pretty vague compared to what we explain nowadays. As you can imagine, I melted the butter along with the brown sugar and stirred. And stirred. And stirred. So how come it wasn’t turning into this crisp crunchy texture of rich golden butter that fueled my addiction? What could I possibly be doing wrong? There was nothing written on the card to correct this runny, gooey mess. Alas, I scraped it all into the trash, washed the pan, and plopped myself at the kitchen table with my Algebra book. She walked in, smiled, and never said a word.

TRADITIONAL ENGLISH TOFFEE

Ingredients:

1 cup pecans, chopped

3/4 cup brown sugar, packed

1/2 cup butter

1/2 cup semisweet chocolate chips

Instructions:

Butter a baking sheet. Spread pecans in a single layer in the center. Heat butter and brown sugar to boiling in a heavy saucepan, stirring constantly. Boil over Medium heat, stirring constantly, for 7 minutes. Immediately spread mixture over pecans on baking sheet. Sprinkle chocolate chips over hot mixture. Place a cookie sheet over pan until chocolate chips are melted. Spread melted chocolate over candy. Refrigerate until firm. Break toffee into pieces.

Candied Orange Peel

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Candied Orange Peel! Anything with the word “candy” grabs my attention this time of year. And the fact that I’m a fan of oranges makes it that much better. Wait a minute, you think, are you talking about actually eating the peel of the oranges? I am. Of course there are a few secrets to making them delectable. We all know, from childhood, that orange peelings can be a trifle bitter. First of all, take a clean kitchen scrubbie and run it over the outer skin. This can eliminate the shiny look that makes it attractive in the produce aisle. Some places put a thin coat of wax on produce to make fruit enticing to the consumer. Secondly, remove as much of the white pith on the inside of the peel. Otherwise the orange peel might taste bitter, even with copious amounts of sugar. That being said, shall we begin?

CANDIED ORANGE PEEL

Ingredients:

2 oranges

1 cup sugar

1/2 cup water

Sugar, for rolling

Instructions:

Remove the skin from the oranges. You can do this by scoring the skin into 4 vertical portions. Cut each section into strips. Set aside. Reserve the oranges for another use. In a medium saucepan, combine sugar and water. Bring to a boil, stirring occasionally. Once the sugar is dissolved, reduce heat to a simmer. Add orange peel strips. Cook for 15 minutes. Drain well. Allow peels to cool for 10 minutes. Sprinkle sugar into a shallow bowl. One at a time, roll an orange peel strip in the sugar. Transfer candied orange peel to a wire rack to dry. Repeat until all are coated. Store in an airtight container.