Gail Kitchen

Homemade Sourdough Bread

Ingredients
1 cup sourdough starter
2 cups lukewarm water
6 cups all-purpose flour
1 packet dry yeast
1 tablespoon salt
1/4 cup olive oil
cornmeal to dust the pan

Instructions
The night before baking bread, combine starter with 1 cup lukewarm water and 2 cups flour in a large bowl.
Cover tightly with plastic wrap and let stand at room temperature overnight.
The next day, dissolve the yeast in the remaining cup of water in a small bowl. Let stand for 5 minutes, stir into the sourdough mixture.
Beat in salt, olive oil and enough flour to make a soft dough.
Transfer dough to a floured board and knead, adding more flour as needed, until smooth and elastic, about 10 minutes.
Transfer to a greased bowl, cover with plastic wrap and let stand in a warm place until doubled in size (about an hour).
Punch down dough and transfer to a floured board.
Knead briefly, adding flour to keep from sticking, and shape into 2 round or oval loaves.
Dust baking sheet with cornmeal and place loaves on top.
Make a few slashes in the top of the loaves.
Cover loosely with flour-dusted dish towel and let rise in a warm place for about an hour.
Preheat oven to 450 degrees.
Bake bread for 20 minutes at 450 degrees.
Reduce temperature to 400 degrees and continue to bake another 20 minutes or until the loaves sound hollow when tapped.
Cool on a rack before slicing.

Ingredients
2 pounds unpeeled, medium-size raw shrimp (31/40 count)
2 tablespoons all-purpose flour
5 bacon slices, chopped 1 (8-oz.) package sliced fresh mushrooms 3 garlic cloves, minced
1/3 cup fresh lemon juice
1/2 cup thinly sliced green onions
2 teaspoons hot sauce
1/2 teaspoon salt Creamy Cheddar Cheese Grits

How to Make It
Step 1
Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.

Step 2
Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.

Step 3
Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.

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Ingredients
Vegetable oil or peanut oil, for frying
4 medium-size green tomatoes (about 7 ounces each)
1 cup (about 4 1/2 ounces) cornstarch
2 large eggs
1 cup buttermilk
2 teaspoons kosher salt, divided
2 cups stone-ground fine yellow cornmeal (about 11 1/2 ounces)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper Sea salt

How to Make It
Step 1
Pour oil to a depth of 1/2 inch into a large cast-iron skillet. Heat oil over medium-high to 325°F. (Closely watch the temperature, adjusting heat as necessary to maintain 325°F.)

Step 2
Slice tomatoes into 1/4- to 1/2-inch-thick slices. (You should get 4 to 5 slices per tomato.) Place cornstarch in a wide, shallow dish. In a second wide, shallow dish, whisk together eggs, buttermilk, and 1/2 teaspoon kosher salt. In a third wide, shallow dish, stir together cornmeal, black pepper, cayenne pepper, and remaining 1 1/2 teaspoons kosher salt. Working in batches, dredge tomato slices in cornstarch, shaking off excess; dip in egg mixture, and dredge in cornmeal mixture, patting cornmeal coating onto slices. Place breaded slices on a parchment paper–lined baking sheet.

Step 3
Working in batches, fry tomato slices (about 3 to 5 slices at a time) until golden brown and crispy, 3 to 4 minutes, flipping halfway through frying. Place on a baking sheet lined with paper towels, and sprinkle with sea salt.

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Ingredients
1 1/2 pounds chicken wings (about 16 wings)
1 tablespoon avocado oil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
1/2-3/4 teaspoon cayenne pepper
1/3 cup homemade buffalo sauce (or more for your liking)
salt and pepper, to taste

Instructions
Pat dry wings with a paper towel to remove excess moisture. Add to a large bowl and add avocado oil, 1 tablespoon buffalo sauce, garlic powder, paprika, cayenne, and salt and pepper. Mix well to combine.
If desired, spray the bottom of you air fryer basket with oil (I used avocado oil spray). Place wings in your air fryer basket, evenly spreading out and leaving a little room in between them so the air can easily flow through. Close drawer, set air fryer on manual at 400°F for 22 minutes. Depending on the size of your air fryer, you will probably have to cook the wings in two batches to make sure they are not overcrowded.
When the wings are almost done, either make or heat up the buffalo sauce.
Once wings are done, add to a large bowl and pour buffalo sauce over wings. Carefully mix to coat the wings. Serve with ranch or blue cheese, carrots, celery, and more hot sauce and enjoy immediately*!

Notes
*eat immediately after tossing in buffalo sauce as they will lose some of their crispiness if they sit in the sauce too long.
Oven Baked Buffalo Wings
Preheat your oven to 415 degrees and line a baking sheet with parchment paper and place a cookie drying rack over it. This will help make sure they get even air flow and the bottoms will get nice and crispy. Spray the top of the rack with a little avocado oil to make sure they don't stick. Toss wings in spices and oil and baked for 35-40 minutes until desired crispiness. Finally, toss with the buffalo sauce when done.

Gordon Ramsay demonstrates some basic cooking skills as well as some easy to do recipes. Including pork chops with sweet and sour peppers, pan-fried scallops to a stuffed roast chicken.

Gordon Ramsay Demonstrates Basic Cooking Skills | Ultimate Cookery Course Gordon Ramsay demonstrates some basic cooking skills as well as some easy to do recipes. Including pork chops with sweet and sour peppers, pan-fried scallops...

Gail Kitchen updated their business hours.

Gail Kitchen updated their website address.

INGREDIENTS
1/2 cup golden syrup
1/3 cup dark rum
1/4 cup sweet chilli sauce
2 tablespoons Worcestershire sauce
1 tablespoon wholegrain mustard
2 tablespoons lemon juice
2 garlic cloves, crushed
2kg pork rib racks
2 green onions, thinly sliced
Toasted crusty bread, to serve
PICKLED ONION SALAD
2 red onions, thinly sliced
1/4 cup apple cider vinegar
2 Lebanese cucumbers, cut into rounds
150g mixed salad leaves
2 tablespoons extra virgin olive oil

METHOD
Step 1
Combine golden syrup, rum, chilli sauce, Worcestershire sauce, mustard, lemon juice and garlic in a large baking dish. Add ribs. Turn ribs to thoroughly coat in marinade. Cover. Refrigerate for 4 hours or overnight, if time permits.
Step 2
Preheat oven to 160C/140C fan-forced. Line a large baking tray with baking paper. Drain marinade from ribs into a small saucepan. Place ribs on prepared tray. Cover with foil. Bake for 1 hour 30 minutes or until tender.
Step 3
Meanwhile, bring marinade to a simmer over medium heat. Simmer gently for 5 to 7 minutes or until slightly thickened.
Step 4
Remove foil from ribs. Baste with half the marinade. Increase oven to 220C/200C fan-forced. Bake basted ribs for a further 20 minutes or until golden and sticky.
Step 5
Meanwhile, make pickled onion salad. Combine onion and vinegar in a large glass or ceramic serving bowl. Season with salt and pepper. Stand for 15 minutes. Add cucumber, salad leaves and oil to onion mixture. Toss to combine.
Step 6
Reheat remaining marinade mixture over medium-high heat until hot. Cut ribs into portions. Place on a serving board. Drizzle with warm marinade mixture. Sprinkle with green onion. Serve ribs with salad and bread.

Ingredients

1 can refrigerated pizza dough enough for 1 pizza
1 1/2 cups shredded mozzarella cheese divided
1/3 cup marinara sauce
1/2 cup chopped cooked ham
1/2 cup sliced salami
1/2 cup pepperoni slices
1 egg
1 tablespoon water
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Instructions

Heat oven to 350 degrees F and line a baking sheet with parchment paper.
Roll pizza dough out on a lightly floured surface into a roughly 12″ x 16″ rectangle (it doesn’t have to be exact!).
Spread marinara sauce over pizza dough, but leave one inch all the way around and 2-3″ at the long side furthest from you.
Top with 1 cup of the shredded cheese, then ham, salami and pepperoni. Finish with remaining 1/2 cup cheese.
Roll up as tightly as possible, doing your best not to push out the toppings as you do so. Stop just before you reach the end.
Whisk together egg, water, Italian seasoning and garlic powder. Brush over pizza dough where the edges will meet, then pinch together.
Place on prepared baking sheet with the seal down and brush with egg wash.
Bake for 20-25 minutes, until golden brown and slightly puffed. Let rest for 5-10 minutes before slicing.

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By cleansing your body on a regular basis and eliminating as many toxins as possible from your environment, your body can begin to heal itself, prevent disease, and become stronger and more resilient than you ever dreamed possible!

To ensure good health: eat lightly, breathe deeply, live moderately, cultivate cheerfulness, and maintain an interest in life

That is what chronic illness is a disconnect between what our souls can do and what our bodies can do

It is health that is real wealth and not pieces of gold and silver