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harissa chicken with cucumber yogurt dressing
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how to use harissa in recipes such as Grilled Peppers, Eggplant & Zucchini with Lemon-Harissa Dressing; Moroccan Baked Eggs with Red Peppers & Spinach; and Grilled Harissa Chicken with Cucumber Yogurt Dressing.

Harissa is a North African spice blend that usually contains coriander, cumin, garlic, ginger and chiles. It's got a spicy kick that's excellent in marinades or when added to a vinaigrette. You can buy it in ground form, as a jarred condiment or as a paste. In this video Gail shows viewers three recipes she's created to make the most of its flavor, and then demonstrates how to make her Grilled Harissa Chicken with Cucumber Yogurt Dressing. She starts by adding Greek-style yogurt to a bowl along with harissa, minced garlic, lemon zest, paprika, salt and pepper. She adds boneless, skinless chicken breasts to the bowl, then covers the bowl with plastic wrap and marinates the chicken for several hours in the refrigerator. The flavors will seep into the meat and the yogurt will tenderize the chicken.

When the chicken has marinated for three hours, Gail takes out the breasts and removes any excess marinade (too much marinade can burn on the grill). While she grills the breasts on a hot grill pan, she puts together the refreshing yogurt sauce, combining Greek-style yogurt with lemon zest, cumin and finely diced cucumbers. A drizzle of olive oil is next -- it helps to thin out the sauce and gives it a creamy consistency.

After the chicken is cooked through, she lets it rest so it won't release its juices when sliced. When it's had time to rest, she slices the breasts and places them on a platter, then spoons the sauce over them and garnishes the dish with fresh cilantro.

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]]>chef-gail-simmonschickenegggail-simmonsvegetableGail Simmons2011-01-27T15:45:00ZHorseradishhttp://www.kitchendaily.com/2011/01/19/horseradish-recipes-gail-simmons/http://www.kitchendaily.com/2011/01/19/horseradish-recipes-gail-simmons/http://www.kitchendaily.com/2011/01/19/horseradish-recipes-gail-simmons/#comments
Gail Simmons horseradish beet salad
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how to use horseradish in recipes such as her Spicy Bloody Marys with Pickled Vegetables; her Slow-Roasted Lamb Shanks with Rainbow Chard and Horseradish Jus; and her Salad of Roasted Beets, Green Beans, Horseradish and Honey Lemon Vinaigrette.
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]]>alcoholic-beveragechef-gail-simmonslambsaladspicevegetablevideosGail Simmons2011-01-19T18:00:00ZChickpeashttp://www.kitchendaily.com/2011/01/11/chickpeas-recipes-gail-simmons/http://www.kitchendaily.com/2011/01/11/chickpeas-recipes-gail-simmons/http://www.kitchendaily.com/2011/01/11/chickpeas-recipes-gail-simmons/#comments
stewed chickpeas and cauliflower
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how to use chickpeas in recipes such Chickpeas with Red Onion, Feta, Dill, and Lemon; Pan-Roasted Cod with Chickpeas and Chorizo, and Cauliflower and Chickpea Stew with Buttered Toast Points.

Chickpeas are packed with protein and have both soluble and insoluble fiber, so they're not only delicious, they're good for you, too. In this video Gail shows viewers three recipes she's created to make the most of their flavor, and then demonstrates how to make her Cauliflower and Chickpea Stew with Buttered Toast Points. She starts by making a flavorful curry spice paste by pulsing garlic, minced ginger, cumin, chile, ground coriander, turmeric and salt in a food processor. Once the spices are combined, she adds chicken stock to make a paste.

In a pan over medium heat, she adds canola oil, then cooks bay leaves and cardamom pods in the oil to bring out their flavor. Chopped onions and cauliflower florets go in next. She stir-fries the vegetables for a bit, then adds the spice paste. Once the flavors of the spice paste have been released by the heat, she adds the chickpeas and frozen peas. Finally, she adds chicken stock and brings everything to a boil, then simmers until the curry is a stew-like consistency. To serve, she ladles the curry over thick buttered toast points.

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]]>bean-and-legumechef-gail-simmonsfishporksaladside-dishvegetableGail Simmons2011-01-11T15:00:00ZQuinoahttp://www.kitchendaily.com/2011/01/05/quinoa-recipes-gail-simmons/http://www.kitchendaily.com/2011/01/05/quinoa-recipes-gail-simmons/http://www.kitchendaily.com/2011/01/05/quinoa-recipes-gail-simmons/#comments
Quinoa cakes with mushrooms, bacon, and eggs
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how quinoa -- a highly nutritious whole grain -- can be used in savory recipes like Quinoa Pilaf; Quinoa Stuffed Grilled Flank Steak; and Quinoa Cakes with Mushrooms, Bacon, and Sunnyside Fried Eggs.

Quinoa is a whole grain that's packed with protein and fiber. It comes in a variety of colors including red, yellow and black. Once cooked, it can be used in a variety of ways. In this video, she demonstrates how to make the one of her favorite breakfasts: Quinoa Cakes with Mushrooms, Bacon, and Sunnyside Fried Eggs. She begins by quartering button mushrooms and sautéeing them, then moves on to making the cakes. She adds cooked quinoa, flour, garlic, Parmesan and lightly beaten eggs to a bowl, then stirs everything together until it forms a dough-like consistency. She molds the cakes using a measuring cup, then pan fries them in canola oil. Once the cakes are done, she fries two eggs in the same pan. Once they are finished, she plates the eggs atop the cakes and serves the dish with crispy bacon and fresh chives.

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]]>breakfast-and-brunchchef-gail-simmonsgrainside-dishsteakGail Simmons2011-01-05T16:00:00ZFennel Seedshttp://www.kitchendaily.com/2010/12/29/fennel-seed-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/29/fennel-seed-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/29/fennel-seed-recipes-gail-simmons/#comments
Braised Pork and Fennel Meatballs
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how many ways there are to use fennel seeds. She's created three recipes that showcase their savory anise flavor: Caramelized Braised Fennel Bulb, Fennel Crusted Roast Chicken with Smashed Sweet Potatoes and Braised Pork and Fennel Meatballs.

Fennel seeds are the seeds of the fennel plant, and they have a wonderfully intense anise (or licorice) flavor that works well in a variety of dishes. In this video Gail shows viewers three recipes she's created to highlight fennel seeds, and then demonstrates how to make her Braised Pork and Fennel Meatballs. She begins by making the meatball mixture. She places about a pound of ground pork in a bowl, then adds red chile flakes, fennel seeds and chopped garlic. She mixes everything together to make sure the ingredients are evenly distributed through the meat, then forms 1-inch meatballs. When the meatballs are finished, she places them in the refrigerator to firm up while she starts the sauce.

She pours some canola oil into a Dutch oven, then adds very thinly sliced fennel bulb, sliced onions, and sliced garlic, then lets them caramelize and cook down. When they've taken on some color and softened, she adds ground fennel, then seasons the sauce with salt and pepper. She deglazes the vegetables with white wine (be sure to let it cook a bit so the alcohol can cook out), then adds crushed tomatoes and lets the mixture simmer and thicken.

Then it's time to cook the meatballs. She browns them first in a skillet with a little oil, then places them in the sauce, making sure they're covered 3/4 of the way up to ensure even cooking. Once they've cooked through, serve them in a shallow bowl with toasted bread and shaved Parmesan.

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]]>chef-gail-simmonsGail Simmons2010-12-29T17:30:00ZPhyllo Doughhttp://www.kitchendaily.com/2010/12/23/phyllo-dough-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/23/phyllo-dough-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/23/phyllo-dough-recipes-gail-simmons/#comments
baklava cigars
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how many ways there are to cook with phyllo dough -- a traditional unleavened flour-based dough that's used in the Middle East and the Mediterranean. She's created three recipes that showcase its delicate texture: Fig, Prosciutto and Blue Cheese Phyllo Puffs, Ground Beef and Vegetable Pies with Parmesan Crust, and Baklava Cigars. In this video, she demonstrates how to make sweet, pistachio-filled Baklava Cigars.

Before she starts, Gail cautions that phyllo dough can be tricky to work with. To keep it from drying out and cracking, keep it under a moist towel until you're ready to use each sheet. First, she makes a simple syrup by cooking together water, honey, lemon zest, lemon juice, and sugar. While it cools, she makes the filling: chopped pistachios, sugar, cinnamon and allspice. She adds some of simple syrup, then stirs to moisten all of the pistachios. Next up? The phyllo.

Gail lays out one sheet of phyllo dough and bastes it with melted butter. She tops it with another sheet, brushing the second sheet with butter as well. (Don't use too much butter -- you don't want to soak the sheets and make them soggy.) She cuts the layered sheets into four equal pieces. To make the cigars, she places some of the filling at the end of one of the pieces, then rolls up the phyllo, tucking in the ends to make sure the filling stays put. She repeats this process with the remaining three pieces, brushing all four cigars with butter once they're placed on a parchment-lined baking sheet.

Once the cigars are baked, she brushes them liberally with simple syrup, then sprinkles them with confectioner's sugar and they're ready to serve.

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]]>appetizerchef-gail-simmonscocktail-partydessertentertainingGail Simmons2010-12-23T14:40:00ZGingerhttp://www.kitchendaily.com/2010/12/17/ginger-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/17/ginger-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/17/ginger-recipes-gail-simmons/#comments
ginger panna cotta
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how many ways there are to use both fresh and dried ginger -- the rhizome (underground stem) of the plant Zingiber officiale. She's created three recipes that showcase its spicy, zingy flavor, including a Lemon Ginger Fizz, Malaysian Chicken Curry with Steamed Jasmine Rice, and a Ginger Panna Cotta.

In this video Gail demonstrates how to make her Ginger Panna Cotta recipe. Don't be intimidated by the term "panna cotta" -- it just means "cooked cream." The idea is to infuse cream with flavor (in this case, ginger, lemon, and vanilla) and then use gelatin to set it. Gail begins by peeling ginger and slicing it into rounds, then scraping vanilla seeds from a fresh bean. She adds sugar to a mixture of heavy cream and milk, then whisks to dissolve it. Cooking the cream over medium heat, she adds the ginger, some lemon zest, and the vanilla seeds and bean. When the cream reaches a simmer, she takes it off the heat and lets it steep for 20 minutes so all of the aromatics will infuse the cream.

While the cream is steeping, she whisks gelatin into milk, making sure the gelatin dissolves completely. When it's thoroughly combined, she adds it to the steeped cream mixture, whisking to get the gelatin disbursed throughout. She strains the cream/gelatin mixture into a bowl with crème fraîche (this adds a welcome acidic note to the sweetness) and whisks again.

She sprays six ramekins with a non-stick spray (this will help with un-molding once the panna cotta have set) then pours the mixture evenly among them. Once they've chilled and set, she dips them briefly in warm water to release them from the ramekins, then inverts them on a plate. To finish off the dish, she garnishes the top with crystallized ginger, toasted coconut and fresh mint.

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]]>asianchef-gail-simmonsdessertGail Simmons2010-12-17T07:09:00ZTortillashttp://www.kitchendaily.com/2010/12/10/tortilla-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/10/tortilla-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/10/tortilla-recipes-gail-simmons/#comments
scallop ceviche on tortilla chip
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how versatile tortillas can be. She's created three savory recipes that showcase their flavor, including Tortilla Crusted Shrimp with Avocado Crema, her Scallop Ceviche On Fried Tortilla Crisps (shown here), and Roasted Tomatillo and Chicken Chilaquiles (demonstrated in the video).

Tortillas are unleavened flatbread made from corn flour or wheat flour and baked on a griddle. They're a great pantry item, because they can be used in so many different ways. In this video Gail shows viewers three recipes she's created that use tortillas, and then demonstrates how to make her Roasted Tomatillo and Chicken Chilaquiles recipe.

Gail begins by making the tomatillo salsa. She removes the papery husks from the tomatillos (fruits that resemble small green tomatoes) and quarters them, then slices a jalapeño in half. She coarsely chops an onion, then places all three ingredients on a parchment paper-lined baking tray along with two cloves of garlic and broils them. When everything is hot and slightly charred, she adds the mixture to a blender along with lime juice and cilantro, then purées it together to create the smoky, spicy salsa.

Next, she slices whole-wheat tortillas into 1/2-inch strips, then adds them to a bowl along with shredded chicken, cilantro, cumin, scallions and chili powder. She pours most of the tomatillo salsa into the mixture, then stirs to combine well. (You want all of the tortilla strips to be well-coated with the salsa so they get soft when they bake.) She transfers the mixture to a baking dish, then tops it with queso fresco and shredded mozzarella cheese. She keeps aluminum foil over the top while it bakes, then removes it and sets the dish under the broiler to achieve a brown, bubbling top.

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]]>chef-gail-simmonschickenmexicanseafoodGail Simmons2010-12-10T10:00:00ZDried Pastahttp://www.kitchendaily.com/2010/12/02/dried-pasta-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/02/dried-pasta-recipes-gail-simmons/http://www.kitchendaily.com/2010/12/02/dried-pasta-recipes-gail-simmons/#comments
sweet sausage and arugula manicotti
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how versatile dried pasta can be, and explains why it's important to pair different sauces with specific pasta shapes. She gives three perfect sauce and pasta pairings, each with its own unique flavor and texture: Tagliatelle with Wild Mushrooms, Garlic and Thyme, Salsa Fresca Penne, and Sweet Sausage and Arugula Manicotti.

In this video, Gail prepares her Sweet Sausage and Arugula Manicotti. The tube shape of the pasta lends itself to fillings and chunky sauces. She points out that dried pasta doesn't contain eggs, and is therefore more shelf-stable -- a real plus for a pantry item. To begin the dish, she puts together a simple tomato sauce by sautéeing onions and garlic in a little olive oil, then adding whole San Marzano tomatoes, fresh basil leaves and thyme.

While the sauce simmers, she starts on the meat filling. She adds loose sweet Italian sausage to a pan with a bit of oil, breaking it up as it browns. Once it's cooked through, she seasons it with salt and pepper, then adds arugula for a bright, peppery note. Don't overcook the greens -- you want them just slightly wilted, she says.

Next, she makes the cheese component of the dish, combining fresh ricotta cheese with eggs, lots of freshly grated Parmesan cheese, salt and pepper. When the meat mixture cools, she stirs it into the cheese, making sure to combine the filling well.

She cooks her manicotti according to the package directions, then lays them on a sheet pan and drizzles them with some olive oil to keep them from sticking. She scoops the filling into a large resealable bag, then cuts off the tip to transform it into a piping bag. To pipe the filling into the tubes, it's easiest to go in from each end and have the filling meet in the middle -- the cheese and meat mixture is quite thick. Once the manicotti are filled, she assembles the dish, spreading half of the tomato sauce on the bottom of the pan, then placing the manicotti over it. The rest of the tomato sauce goes on top, followed by Parmesan and mozzarella cheese. Once the dish is baked, the cheese becomes golden and bubbly, and the filling oozes out of the manicotti.

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]]>chef-gail-simmonsitalianpastaGail Simmons2010-12-02T18:00:00ZMaple Syruphttp://www.kitchendaily.com/2010/11/24/maple-syrup-recipes-gail-simmons/http://www.kitchendaily.com/2010/11/24/maple-syrup-recipes-gail-simmons/http://www.kitchendaily.com/2010/11/24/maple-syrup-recipes-gail-simmons/#comments
Maple syrup parfait
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how maple syrup adds a new depth of flavor to recipes such as Maple Roasted Fruit Parfaits with Ricotta and Walnuts; Bacon, Chive and Cheddar Biscuits with Whipped Maple Butter; and Rosemary Maple Glazed Turkey Breast.

Maple syrup is the boiled down sap of certain kinds of maple trees found in the northeastern United States and Canada. It has a deep, caramel-like sweetness, and comes in two grades: "A" and "B." The main difference in the grades is color -- grade "B" is generally darker, but the flavors don't differ much. What's important is that you get 100 percent maple syrup.

In this video Gail shows viewers three recipes she's created to highlight the flavor of maple syrup, and then demonstrates how to make her Maple Roasted Fruit Parfaits with Ricotta and Walnuts recipe. It's ideal for breakfast but also makes a beautiful dessert. She begins by coring and slicing ripe pears, then places the slices on a baking sheet lined with parchment paper. (You can use any fruit that's in season -- peaches and plums also work well for this recipe.) She drizzles the pears with melted butter and maple syrup, then puts them into the oven to roast. While they're roasting, she puts together the ricotta portion of the parfait, stirring together fresh ricotta, confectioners sugar, and lemon zest. When the pears are done, their liquid has combined with the butter and syrup to create a rich glaze. To assemble the parfait, she layers the ricotta, the fruit (with some of the glaze), and chopped toasted walnuts.

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]]>biscuitbreakfastchef-gail-simmonsturkeyGail Simmons2010-11-24T15:00:00ZPepperhttp://www.kitchendaily.com/2010/11/10/pepper-recipes-gail-simmons/http://www.kitchendaily.com/2010/11/10/pepper-recipes-gail-simmons/http://www.kitchendaily.com/2010/11/10/pepper-recipes-gail-simmons/#comments
wok fried black pepper shrimp
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how peppercorns -- the dried fruit of the pepper plant -- add tremendous seasoning, flavor and spice to any number of savory recipes, including her Roasted Pears with Black Pepper and Honey, Creamy Goat Cheese and Wild Arugula Salad, her Pan Roasted Double-Cut Pork Chops with Peppercorn Crust and her Wok-Fried Black Pepper Shrimp.

Peppercorns vary in color and flavor: Black peppercorns are picked when green and sun-dried until black, according to the Prentice Hall Dictionary of Culinary Arts. They add an aggressive spiciness to dishes. White peppercorns are ripened on the vine, then fermented before their outer reddish brown skin is removed. These peppercorns have a slightly milder flavor and work well in fish and seafood recipes. Green peppercorns are unripened peppercorns that have been brined. They have a somewhat sour flavor and are often used in Steak au Poivre. Pink peppercorns are the dried berry of a South American rose plant, according to the Prentice Hall Dictionary of Culinary Arts. And Sichuan peppercorns, which come from the same-named province in China, are the berry of an ash tree. This pepper is harder to come by than other types of pepper and gives a tingly, almost numbing sensation in the mouth. Above all, what's most important with all sorts of peppercorns is that they're freshly ground -- they quickly lose flavor once ground. So Gail recommends buying whole peppercorns and investing in a good quality pepper grinder and grinding your pepper just before use.

In this video Gail shows viewers three recipes she's created to highlight the flavor of peppercorns, and then demonstrates how to make her Wok-Fried Black Pepper Shrimp recipe (which contains coarsely ground black pepper). To make this simple recipe, Gail first grinds a full teaspoon of black pepper, and butterflies her previously washed and de-veined shrimp. (Making a deep cut in the back of the shrimp will them to open up more easily when cooked.) They key to a great stir fry is a really hot pan, which enables quick cooking without burning. Gail preheats her wok, and drizzles canola oil, making sure the pan is thoroughly coated. (Gail uses canola oil instead of olive oil, for example, because canola oil has a higher smoking point, and therefore won't burn as quickly. It also has a neutral flavor that allows the other flavors in the dish to shine through.) She then adds the shrimp to the wok, followed by black pepper, fresh ginger, fresh garlic and soy sauce (instead of salt). Once the shrimp are cooked through, she transfers them to a separate bowl. After adding some more oil to the wok, Gail cooks green peppers, red peppers, sliced onions and scallions until they are lightly browned but still crunchy, and adds the shrimp back in. Finally, Gail serves the simple stir fry with a garnish of fresh scallions.

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]]>asianchef-gail-simmonsgail-simmonsshrimpGail Simmons2010-11-10T12:26:00ZSalthttp://www.kitchendaily.com/2010/11/03/salt-recipes-gail-simmons/http://www.kitchendaily.com/2010/11/03/salt-recipes-gail-simmons/http://www.kitchendaily.com/2010/11/03/salt-recipes-gail-simmons/#comments
Pecan Pie
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how important salt is in a number of recipes -- from appetizers and main dishes to desserts -- including her Fried Calamari with Chile-Garlic Salt and Lemon, Salt-Baked Trout with Fennel and Lemon and Salted Caramel Pecan Pie. Gail says she can't think of a single savory recipe that doesn't require salt, and notes that it's important in baking, too, since it enhances the natural flavor of your ingredients. In addition to table salt, there are many varieties of more exotic salts -- including rock salts, Sel Gris (gray salt from France), Hawaiian sea salt, Mediterranean black salt with volcanic ash and Maldon Sea Salt (this salt from the UK has pyramid-shaped crystals that have a crunchy texture prized by many chefs and home cooks).

In this video, Gail demonstrates how to make her Salted Caramel Pecan Pie -- a dish that starts with dough that has the perfect ratio of ingredients. Gail combines all purpose flour, sugar and salt in a food processor, and once they're well mixed, adds cold cubes of butter. Once the pulsed ingredients start to look like loose breadcrumbs, Gail adds the egg, which helps the dough form into a ball. (If your dough doesn't look moist enough, Gail recommends adding in some ice water.) She then rolls the dough out on a floured work surface into a disc, wraps it in plastic, and places it in the fridge to chill for about 30 minutes.

Once the dough is chilled, Gail rolls it out on a floured work surface until it's about 1/4-inch thick and even on all sides. She then places the dough in a pie dish, making sure to push the dough into all corners and creases, and then trims any excess hanging off the side. Using the thumb of one hand, and her other thumb and forefinger, Gail crimps the dough's edges, creating a beautifully shaped crust.

Next, Gail "blind bakes" the crust by weighing it down with a bowl of dried beans poured over parchment paper, and then baking it for 15 minutes with the beans, and an additional 5 minutes without them. Pre-baking keeps the crust from becoming soggy when the filling is added and the weight of the beans prevents the dough from puffing up. (Pie weights designed specifically for blind baking can also be used, but beans work very well, are cheaper and can be reused for blind-baking -- but not for eating.)

While the crust pre-bakes, Gail makes the pie filling by mixing light corn syrup, butter and brown sugar in a heated pot; she then removes the pot from the heat and folds in beaten eggs, vanilla extract and flaky sea salt (Maldon is a good choice here). Lastly, she folds in the chopped pecans and pours the mixture into the cooled pie crust. The completed pie goes back into the oven for 45 minutes, and then after cooling, is ready to be served (preferably with whipped cream or ice cream).

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]]>appetizerchef-gail-simmonsdessertfishgail-simmonsmain dishGail Simmons2010-11-03T15:54:00ZCocoa Powderhttp://www.kitchendaily.com/2010/10/27/cocoa-powder-gail-simmons/http://www.kitchendaily.com/2010/10/27/cocoa-powder-gail-simmons/http://www.kitchendaily.com/2010/10/27/cocoa-powder-gail-simmons/#comments
smoky bbq baby back ribs
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers that cocoa powder can be used in three sweet and savory recipes: Spiked Hot Chocolate, Smoky BBQ Baby Back Ribs and Chocolate Espresso Cupcakes with Cocoa Whipped Cream. Gail explains that there are two main types of cocoa -- natural, which is acidic and bitter, and Dutch process, which has extra alkaline that mellows the flavor of the powder. Since cocoa has no sugar, it's great for adding depth to savory dishes, but when combined with sugar, it is great for classic baking.

In this video, Gail demonstrates how to make the Smoky BBQ Baby Back Ribs -- a surprisingly simple and flavor-filled recipe. She first prepares her rub by combining naturally unsweetened cocoa powder, lightly packed dark brown sugar, paprika, ancho chile powder, ground black pepper, salt and ground cumin in a bowl. She then generously applies the rub to both sides of two cleaned, trimmed racks of baby back ribs. With their meat sides up, she puts them in a dish, covers them in plastic wrap, and leaves them to marinate in the fridge for at least three hours and up to overnight. After the ribs are marinated, she places them on a foil-lined pan, and cooks them in a 325-degree oven to slow roast them for two and a half hours. At the end, she turns on the broiler for five minutes to caramelize the ribs. After they've cooled slightly, Gail slices the rack into double-cut ribs and serves them with barbecue sauce.

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]]>chef-gail-simmonschocolategail-simmonsmeatporkGail Simmons2010-10-27T17:17:00ZBeerhttp://www.kitchendaily.com/2010/10/20/beer-recipes-gail-simmons/http://www.kitchendaily.com/2010/10/20/beer-recipes-gail-simmons/http://www.kitchendaily.com/2010/10/20/beer-recipes-gail-simmons/#comments
mussels in beer
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how to use beer in three recipes: Mussels Steamed in Pale Ale, Beer Battered Fish and Chips with Spicy Tartar Sauce and Chocolate and Stout Cake with Decadent Glaze. While beer is great for pairing with food, it's also terrific for cooking, Gail explains.

In this video, Gail shows viewers how to make a simple, tasty dish: Mussels Steamed in Pale Ale. Gail loves this recipe because there are endless flavor combinations that can be incorporated into the liquid in which the mussels are cooked, and it takes only 35 minutes to prepare. She starts by heating oil in a large pot over medium heat, and adds finely diced shallots, smashed garlic (she did this using the back of her knife) and thyme. Once the shallots have turned translucent (about two minutes), she adds beer, orange juice, orange zest, lemon juice and lemon zest to the pot. In addition to adding great flavor to the dish, these ingredients will bring out the citrusy notes in the beer.
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]]>chef-gail-simmonsgail-simmonsshellfishGail Simmons2010-10-20T20:00:00ZCanned Pumpkinhttp://www.kitchendaily.com/2010/10/15/canned-pumpkin-gail-simmons/http://www.kitchendaily.com/2010/10/15/canned-pumpkin-gail-simmons/http://www.kitchendaily.com/2010/10/15/canned-pumpkin-gail-simmons/#comments
pumpkin bread pudding with whipped marscapone
Frances JanischKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how to use canned pumpkin in three recipes: Pumpkin Bread Pudding with Whipped Mascarpone, Pumpkin Rosemary Soup with Bacon and Parmesan and Pumpkin Cheesecake with Honeyed Walnuts and a Graham Cracker Crust. Canned pumpkin, Gail explains, is one of the few shelf-stable products that is comparable in quality and flavor to its fresh counterpart. When you're buying canned pumpkin, make sure that it's pure pumpkin, not pumpkin pie filling, which has sugar and other flavorings you don't want. And if you're considering puréeing some pumpkin yourself, don't bother -- the canned stuff is smoother because it's been puréed with industrial machinery.

In this video, Gail shows viewers how to make the Pumpkin Bread Pudding with Whipped Mascarpone -- it requires only a handful of ingredients and takes just over an hour to prepare. To start this recipe off, Gail cuts day-old brioche into one-inch pieces. (Any soft country bread will do.) Gail chooses to leave the crusts on -- she likes the texture and flavor the crust adds -- but you might prefer to remove the crust before cutting the cubes. She then lays the brioche pieces on a tinfoil-lined baking sheet and bakes them in a 350-degree oven for 15 minutes until they are golden brown.

Next, Gail mixes milk, eggs, canned pumpkin, sugar and melted butter with a whisk, and when the ingredients are thoroughly combined, adds small amounts of rum, vanilla extract and cinnamon. Once these are mixed in, she adds the toasted brioche to the bowl, tosses the ingredients until the bread is soaked, adds dried cranberries, and tosses the mixture once more. She then lets it sit for 10 minutes until the custard is fully absorbed by the bread and cranberries.

Lastly, Gail uses a pastry brush to apply butter to a baking dish -- making sure to cover the entire dish, including corners, so the pudding won't stick -- and pours the bread mixture into the dish. Using a spatula, she flattens the top of the pudding to make sure it's evenly distributed and then sprinkles on some sugar, which will form into a crystallized, shiny crust. She places the baking dish on the previously used sheet tray, and cooks the pudding for 50 minutes in the oven until it's golden brown and crispy. After letting the finished pudding cool, Gail whips some mascarpone cheese (a mild yet rich fresh Italian cheese) with a fork to give it a fluffy texture, and then plates each serving of pudding with a dollop of the creamy cheese and an extra sprinkle of cinnamon. (Whipped cream or ice cream would be equally delicious as mascarpone.)

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]]>chef-gail-simmonsgail-simmonspumpkinsquashthanksgivingGail Simmons2010-10-15T18:37:00ZPuff Pastryhttp://www.kitchendaily.com/2010/10/06/puff-pastry-recipes-gail-simmons/http://www.kitchendaily.com/2010/10/06/puff-pastry-recipes-gail-simmons/http://www.kitchendaily.com/2010/10/06/puff-pastry-recipes-gail-simmons/#comments
puff pastry apple tart
Aimee HerringKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this video, Gail shows viewers that there's no reason to make puff pastry dough from scratch at home -- the store-bought product is "as good as it gets." She demonstrates that this flaky dough can be used in both sweet and savory applications, like her Prosciutto-Asiago Cheese Straws recipe, her Chicken Pot Pie with Wild Mushrooms and Tarragon recipe and her Simple Apple Tart recipe.

Think fancy desserts are outside your realm of expertise? Think again -- Gail's apple tart looks like it came out of a French Pâtisserie, but it's super easy to make in only 45 minutes. To prepare the ingredients for her tart, Gail grinds slivered almonds, cinnamon and sugar in a food processor, and then peels two apples using a regular vegetable peeler. She likes to use two different kinds of apples -- such as one Granny Smith and one Fuji -- for a mix of textures and flavors but the recipe also works well with just one variety. She quarters the apples and cuts them into really thin slices, and then prepares her pastry dough. After lining a sheet pan with parchment paper, Gail spreads out one sheet of the puff pastry and sprinkles the almond mixture over the dough, leaving a 1-inch border. Be generous, she says -- the almonds and cinnamon really lend a nice flavor to the apples once baked. She then layers the apples close together, overlapping the slices so that there are no gaps in between. Lastly, she uses a pastry brush to apply a lightly beaten egg onto the border of the dough and the apples, which will make the tart shiny when it comes out of the oven. For a final sweet touch, Gail sprinkles the remaining sugar over the entire tart, and bakes it at 375F degrees for about 20 minutes until it's golden brown.

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]]>bakingbreadchef-gail-simmonschickendessertgail-simmonsitalianvegetableGail Simmons2010-10-06T15:48:00ZSriracha Hot Saucehttp://www.kitchendaily.com/2010/10/01/sriracha-hot-sauce-gail-simmons/http://www.kitchendaily.com/2010/10/01/sriracha-hot-sauce-gail-simmons/http://www.kitchendaily.com/2010/10/01/sriracha-hot-sauce-gail-simmons/#comments
Spicy Deviled Eggs
Aimee HerringKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this video, Gail shows viewers three recipes using the versatile condiment sriracha -- a thick Thai hot sauce made out of chile peppers, vinegar, garlic, sugar and salt. She uses it to add zest to the mayo on a BLT with Avocado and Pink Chili Mayo, to turn chicken wings into Asian Chile-Garlic Chicken Wings with Sesame, and to make her Spicy Deviled Eggs extra devilish.

To start off her Spicy Deviled Eggs, Gail first hard-boils eight eggs. Her quick hard boiling how-to? Put eggs into a pot of cold water, bring the water to a boil and leave it bubbling for about 30 seconds to a minute. Then turn off the heat, cover the pot and let the eggs sit for about 12 minutes. Finally, run them under cold water and peel off the shells. Gail slices her boiled, peeled eggs in half, places the whites on a platter and adds the yolks to a bowl. To make the deviled egg filling, she mixes the egg yolks with mayonnaise, sesame oil, sriracha, rice wine vinegar and olive oil. She spoons this mixture into a pastry bag for piping -- but if you don't have a pastry bag, simply put the mixture into a resealable plastic bag and snip off one corner with scissors. She fills each egg white half with the yolk mixture (but is careful not to overfill), and finishes her eggs off with two garnishes: a few toasted sesame seeds and some sliced scallions. (She sliced the green parts of scallions on the bias and adds just a few slices to each egg.)

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]]>chef-gail-simmonschickenegggail-simmonspoultryGail Simmons2010-10-01T16:56:00ZCapershttp://www.kitchendaily.com/2010/09/15/capers-gail-simmons/http://www.kitchendaily.com/2010/09/15/capers-gail-simmons/http://www.kitchendaily.com/2010/09/15/capers-gail-simmons/#comments
penne with capers
Aimee HerringKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this video, Gail shows viewers how to work with capers, which are the buds of the caper bush, by incorporating them into three different recipes. After being extracted from the caper bush, capers are pickled in either vinegar, wine, brine or salt, and then canned. Gail prefers those packed in salt (she thinks they have more flavor and hold their shape a little better), but reminds viewers that when using this variety to rinse the capers well and soak them in cold water for a few minutes. Their tangy, lemony flavor can enhance everything from fish (Roasted Cod with Burst Cherry Tomatoes, Olives and Capers) and pasta (Penne with Fresh Ricotta, Capers, Lemon and Chili) to elegant appetizers (Smoked Salmon Pinwheels with Capers and Lemon).

If you want to impress guests with presentation-ready salmon pinwheels, follow Gail's easy steps. She first makes the spread that will fill each pinwheel, by mixing coarsely chopped capers, cream cheese, Greek-style yogurt, lemon juice and finely grated lemon zest. Gail then lays out a sheet of plastic wrap and forms a rectangle on top of it out of overlapping pieces of smoked salmon. She spreads the mixture evenly over the salmon, leaving a 1/2-inch border on one side. Using the plastic wrap as an aid, she rolls the salmon into a tight log, and places it in the freezer for 10 or so minutes to harden but not freeze. After removing the plastic wrap, she cuts pieces of smoked salmon pinwheels, cutting on the diagonal for an attractive presentation.

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]]>chef-gail-simmonsgail-simmonsseafoodGail Simmons2010-09-15T15:37:00ZWhole-Wheat Flourhttp://www.kitchendaily.com/2010/09/01/whole-wheat-flour-gail-simmons/http://www.kitchendaily.com/2010/09/01/whole-wheat-flour-gail-simmons/http://www.kitchendaily.com/2010/09/01/whole-wheat-flour-gail-simmons/#comments
Whole Wheat Pizza
Aimee HerringKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this video, Gail shows viewers that incorporating whole-wheat flour into recipes can amp up protein and fiber content, while adding a nutty flavor and thicker texture. Since whole-wheat flour is made from the entire grain of the wheat plant (whereas all-purpose flour has already been refined), it retains these nutritional and flavor qualities. Gail mixes whole-wheat flour with all-purpose flour (to reap the latter's baking benefits) into three recipes: Whole Wheat Pancakes with Blueberries and Lemon Zest; a version of her mother's Banana Chocolate Bread (with cocoa powder instead of chocolate chips) and a Whole-Wheat Crust Zucchini Pizza with Garlic and Fresh Basil.

To make Gail's pizza, first activate the yeast by mixing it with very warm water and sugar, and set it aside until it starts to foam. After prepping the dough -- with whole-wheat flour, all-purpose flour, salt and extra virgin olive oil -- Gail mixes in the yeast, combines the ingredients well using her hands and then kneads the dough for at least 6 minutes. She leaves it to sit in a well-oiled bowl for at least 10 minutes, which causes the dough to triple in size, and then cuts it into quarters (one for each individual pizza). Using a rolling pin, Gail forms each ball into approximately 8-inch wide circles, places them onto pizza peels, and then layers on her toppings. She starts with freshly hand-squeezed tomato sauce (puréed tomatoes would lose that great, chunky texture) -- leaving at least 1/4 an inch for the crust -- and then adds on sliced garlic, red onions, fresh mozzarella, thinly sliced and grilled zucchini and a few pieces of torn fresh basil. Using the peels, Gail transfers the pizza to a pizza stone in the oven, which has been warming at 500 F for at least 30 minutes. About 6 minutes later, you'll have a perfectly puffed, golden pizza pie to enjoy. Gail suggests using whichever vegetables and cheese you'd like -- but warns not to pile too many ingredients onto the pizza or it won't slide off the peel. The end goal? An elegant, light pizza with fresh ingredients.

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]]>chef-gail-simmonsgail-simmonsGail Simmons2010-09-01T16:54:00ZTahinihttp://www.kitchendaily.com/2010/08/10/tahini/http://www.kitchendaily.com/2010/08/10/tahini/http://www.kitchendaily.com/2010/08/10/tahini/#comments
Hummus on Toasted Pita Chips
Aimee HerringKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, tasty recipes.

In this video, Gail shows viewers how to incorporate tahini into an obvious dish -- basic hummus -- but then also uses the sesame paste in a sweet cookie recipe and to top roasted eggplant (riffing on the ingredients in the classic Middle Eastern eggplant and tahini spread baba ganouj).

Made from sesame seeds, tahini is high in healthy fats, but due to its strong flavor, you only need to use a tiny amount. Gail's Hummus and Toasted Pita Chips recipe only calls for 1/3 cup of tahini, which she blends with a can of chickpeas, fresh lemon juice, extra-virgin olive oil, a garlic clove, sea salt and pepper. The classic mixture -- topped with chiffonade cut mint leaves -- perfectly complements her mildly spicy homemade pita chips, which you can make with a dash of cayenne pepper, ground cumin, sea salt and either whole wheat or white pitas. Gail's Tahini Cookies have a sweet, nutty flavor, and her Roasted Eggplant recipe is given extra flavor with a lemon tahini dressing -- which can also be used on salads, or with proteins like lamb, fish or chicken.

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]]>chef-gail-simmonsgail-simmonsGail Simmons2010-08-10T16:20:00Z