Date and Blue Cheese Crostini

By Rosie's Kitchen | Published: December 15, 2011

tapas for appetizers because this time of year I’m always looking for a quick recipe for holiday parties. One of my favorite standbys is this date and cheese roll, a sweet twist on an old-fashioned cheese ball. Chopped dates and triple cream blue cheese meld sweet and salt for an irresistible flavor at first bite. Serve room temperature on crisp crackers, or spread on toasted baguette, then pop under the broiler and serve warm.

Endive with Peanut Sauce TofuAnd if you’re still looking for another party nibble, here’s a vegetarian recipe developed by long- time colleague and Sunset Magazine editor, Linda Anusasananan. Endive with Tofu and Peanut Sauce. I brought it to a party last weekend to rave reviews!

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DATE AND BLUE CHEESE CROSTINI
Prep time: about 15 minutes

3/4 cup Sun-Maid Chopped Dates
5 to 6 ounces triple cream blue cheese (such as Cambazola or Blue Castello)
1/3 cup toasted and finely chopped pistachios or pecans
Baguette toasts or crackers

CHOP dates into approximately 1/4-inch pieces. Cut rind from cheese.
COMBINE dates and cheese until well blended, using a fork or flexible spatula. Cover and chill until firm for easier handling.
ROLL cheese into a ball or log. Spread chopped pecans onto a sheet of plastic wrap large enough to cover cheese. Place cheese on pecans and use plastic wrap to evenly press nuts onto cheese. Wrap and chill. Serve with crostini or crackers.

To make crostini:
Preheat oven to 400°F. Cut a baguette into 1/3-inch thick slices and place in single layer on a baking sheet. Bake 6-8 minutes until crisp. Can be made several hours ahead.

If desired, spread crostini with cheese and place on a baking sheet. Broil 3-4 inches from heat, just until bubbly, 1-2 minutes. Serve warm.

Recipe created by Rosie for Sun-Maid Growers; Photo styling and photography by Kelly Burgoyne.

Posted in Rosie's Kitchen | Tagged , , | 2 Comments

More Tapas for Holiday Appetizers

By Rita's Kitchen | Published: December 8, 2011

Patatas Bravas (Roasted Potatoes with Spicy Tomato Sauce), is probably the most common tapas dish in Spain. Its status has been elevated in recent years by upscale chefs who create their own unique, signature variations. Sometimes the sauce is mixed with the potatoes; sometimes it is served on the side as a dipping sauce. And a creamy white sauce for patatas bravas is not uncommon.

Gambas al Ajillo (Shrimp with Garlic) is a very popular, classic Spanish tapa. These simple garlicky shrimp are easiest to eat when served in individual small bowls. Warm-up the serving bowls while preparing the shrimp. Serve with slices of crusty, country-style bread to dunk in the juices. This is also tasty over hot cooked pasta as a main dish. Not exactly tapas, but yummy just the same!

Print This Recipe
Patatas Bravas (makes 8 appetizer servings)
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. paprika
1-3/4 lbs. Russett baking potatoes or Yukon golds

Preheat oven to 450ºF. In a large bowl, stir together olive oil, salt and paprika. Peel potatoes if using russets. Cut into 3/4 to 1-inch bite-size pieces; add to bowl and stir to coat. Transfer potatoes to a large rimmed sheet pan, about 11×17, and spread out on pan. Roast 10–12 minutes. Remove pan, loosen and turn potatoes with a metal spatula. Continue to roast 5 to 7 minutes more or until potatoes are nicely browned and can easily be pierced with a fork. Make sauce while potatoes roast.
Spicy Tomato Sauce
1 large clove garlic, minced
1/4 cup finely diced onion
1 Tbsp. olive oil
1 can (8 oz.) unseasoned tomato sauce
1 Tbsp. Nakano seasoned rice vinegar, red pepper or roasted garlic
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper (or more to taste)

In a 1-quart saucepan, cook garlic and onion in olive oil over medium heat for about 5 minutes. Stir in tomato sauce, seasoned rice vinegar, cumin and cayenne. Increase heat and boil 5 minutes or until slightly thickened, stirring occasionally. Serve with hot roasted potatoes and toothpicks.

Nutrition information per serving: 150 calories, 3g protein, 24g carb, 5g fat, (1g sat. fat), 0mg chol, 360mg sodium, 3g fiber

Gambas al Ajillo (makes 6 appetizer servings)
1 lb. raw shrimp, 51/60 size
3 Tbsp. Nakano seasoned rice vinegar, roasted garlic
1/8 tsp. cayenne pepper
4 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
Crusty country-style bread

Remove shells from shrimp, keeping tails on. Remove vein along back of shrimp. If using frozen shrimp, thaw according to package directions and remove shells. In a medium bowl, stir together seasoned rice vinegar and cayenne pepper. Add shrimp and toss to coat. Cover and refrigerate for 20 to 30 minutes, stirring several times.
In a 10 to 12-inch skillet sauté garlic in olive oil until garlic just starts to brown. Add shrimp and marinade; stir and cook until shrimp turn pink. Divide shrimp and juices among individual small bowls or ramekins. Serve immediately with fresh, crusty bread.

Nutrition information per serving: 120 calories, 16g protein, 3g carb, 5g fat, (1g sat. fat), 145mg chol, 290mg sodium, 0g fiber

Posted in Appetizers, Rita's Kitchen | Tagged , , , , , | 3 Comments

Holiday Appetizers, Spanish Style

By Rita's Kitchen | Published: November 30, 2011

Spain’s famous finger foods, are delicious and incredibly versatile for winter holidays or any time of year. Tapas are great for parties, as everyday teasers before dinner, or even for midday snacks. Ingredients can be mixed and matched, or served alone, such as thin slices of Serrano ham, whole almonds, small wedges of cheese, or an assortment of olives. The flavor combinations are sensational and the possibilities endless.
Here are three super-easy tapas that use seasoned rice vinegar for a tangy flavor boost. Look for more of my tapas next week — Patatas Bravas and Gambas al Ajillo!
Print This Recipe
Marinated Chorizo & Olive Skewers
Allow one hour for sausage to marinate in the rice vinegar.
Start with fully-cooked links of Spanish chorizo.* If chorizo is not available, use Portuguese linguica. Cut sausage into 1/3-inch thick slices, and fry over medium-high heat until browned on both sides. Cool 5 minutes then remove from pan and place on paper towels; pat tops with paper towels to remove a bit of the fat. Place sausage in a shallow bowl and generously sprinkle with seasoned rice vinegar. Cover and let stand 1 hour. Drain sausage and thread onto to toothpicks along with an olive or two.
*One 3-1/2 oz link will make 10 to 12 slices or tapas, or 20 tapas if slices are cut in half.

Roasted Bell Pepper with Tapenade
This is especially easy if you use store-bought roasted red peppers and tapenade. Both can be found near the olives and pickles.
Drain peppers and cut into strips. Place on top of the bread along with some tapenade, black olive or green, or a combination. Splash with seasoned rice vinegar; roasted garlic flavor is especially compatible.

Spanish Tomato Bread with Cheese
Tomato bread is a traditional home-made snack that originated in Catalonia and is now a regular offering at tascas and restaurants across Spain. The bread is often rubbed on both sides, but one side works well when using seasoned rice vinegar. Also, the more flavorful the tomatoes the tastier the tapas.
Cut small ripe tomatoes in half; rub the cut side over slices of lightly-toasted or day-old crusty French bread. Drizzle bread lightly with extra virgin olive oil and seasoned rice vinegar.
Top with a thin slice of Serrano ham, or Spanish cheese such as Manchego, Ibérico, Cadi Urgelia, Gallego or Tetilla.

Top photo by Suzanne Carreiro

Posted in Appetizers, Rita's Kitchen | Tagged , , , , , , | Leave a comment

Thanksgiving Favorites

By Rosie's Kitchen | Published: November 22, 2011
Thank you for your visits to GetCooking Simply
Wishing you a delicious Thanksgiving!
Rita and Rosie

A few more cooking inspirations for your holiday feast!  Here’s a review of some fall favorites:

Corn Muffin Turkeys Corn Muffin Turkeys

Sherry Simmered CarrotsSherry Simmered Carrots

New Green Bean CasseroleGreen Bean Casserole

 

 

 

 

 

 

 

Berry Balsamic Baked Apples

Berry Balsamic Baked Apples

Posted in Rita's Kitchen, Rosie's Kitchen | 2 Comments

Gorgonzola and Cranberry Roasted Pears

By Rosie's Kitchen | Published: November 18, 2011

For Thanksgiving I usually leave the traditional dishes to my sisters, and I make something a little different. These simple roasted pears will serve as a side dish with turkey, or a not-too-sweet dessert. I use sweet wine, a dash of sugar and cinnamon, and sharp-rich gorgonzola for a tantilizing contrast of sweet and salty. Use Bosc pears for their firm aromatic flesh and pretty shape, or D’Anjou for a juicier result. Prepare the dish a few hours ahead, then pop in the oven 30 minutes before serving.  Have a delicious Thanksgiving!

Print This Recipe
Gorgonzola and Cranberry Roasted Pears
Makes 6 servings
Prep time: 10 minutes
Bake time: 30 minutes

3 medium Bosc or D’Anjou pears, halved, cored, peeled if desired
1/4 cup sweet wine such as Riesling or Muscat
1/3 cup Sun-Maid dried cranberries or cherries
1/3 cup crumbled Gorgonzola cheese
2 tablespoons granulated sugar
1/8 teaspoon cinnamon

PREHEAT oven to 425° F.  Halve, peel, and core pears.
POUR wine into a glass or ceramic 9-inch square or round baking
dish.  Add pears, turning to coat with wine. Place cut side up..
In a small bowl, COMBINE dried fruit, gorgonzola, sugar and
cinnamon. Divide mixture evenly between pears, mounding firmly on cored
centers.  Cover dish with foil.
BAKE 15 minutes.
UNCOVER and continue baking 5 to 10 minutes until pears are soft when
pierced.  Serve warm, drizzled with liquid in pan.

Recipe created for Sun-Maid Growers. Photo and styling by Kelly Burgoyne.

Kitchen Tips
There are so many varieties of pears that they are available nearly every month of the year. Unlike most fruit, pears ripen off the tree. In fact, turning mealy if allowed to stay on the tree past maturity.  Other than Bartlett pears that turn yellow when ripe, most pears do not change in color.  So how do you know when a pear is ripe?  The USA Pear Bureau says, Check the Neck™: Apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe.

Posted in Fruits, Rosie's Kitchen, Sides | Tagged , , , , | 1 Comment

Baked Marsala Mushrooms

By Rita's Kitchen | Published: November 10, 2011

Mushrooms lovers will delight in this delicious, easy side dish. Great with roast turkey, beef or lamb. The Marsala-laced liquid from the mushrooms can be added to gravy for a sensational flavor boost.

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Baked Marsala Mushrooms
Makes 4 – 6 servings

2          tablespoons butter, divided
1/3      cup Holland House Marsala cooking wine
1          tablespoon soy sauce
16       ounces thickly sliced mushrooms
1/3      cup plain dry breadcrumbs
2          tablespoons grated Parmesan cheese
1/4      teaspoon dried sage (optional)

          Preheat oven to 425ºF. Melt 1 tablespoon butter. Combine Marsala cooking wine and soy sauce; stir in butter. Pour mixture over mushrooms in a large bowl. Let stand 10 minutes, stirring frequently.
          Meanwhile, in a small bowl stir together bread crumbs, cheese and sage. Melt remaining tablespoon butter and stir into bread crumb mixture. Set aside.
          Pour mushrooms into an 8 or 9-inch pie plate, square baking dish, or similar size shallow baking dish. Bake on upper oven rack 15 minutes. Remove from oven and use a ladle or turkey baster to remove half the juice. (Use the juice for gravy or meat sauce!). Sprinkle mushrooms with breadcrumb mixture and bake 10 minutes more.

Kitchen Notes: If recipe is doubled, add about 5 minutes to the baking time.  As I’ve mentioned previously, I like the reliable consistent flavor of Holland House cooking wines. That’s why there is no added salt in this recipe. The cooking wine has it all.

Nutrition information per 4 servings: 160 calories, 6g protein, 13 carb, 7g fat, (4 g sat. fat), 20mg chol, 540mg sodium, 1g fiber

                                                Recipe by Rita Held      Photo by Suzanne Carreiro

Posted in Rita's Kitchen, Sides, Vegetarian | Tagged , , , , | 8 Comments

Beets, Basil and Feta Salad

By Rosie's Kitchen | Published: November 4, 2011

Beet Basil and Feta Salad

Fresh beets seem to be experiencing a renaissance, or at my house they are since joining a CSA several years ago. I admit, growing up I enjoyed canned beets on salads, and had never cooked fresh beets until recent years.  Beets are like a bonus of two vegetables — the leafy greens to quickly saute with olive oil (garlic optional) for a side dish, and the beet root to steam, roast or serve raw.  Beet roots have an earthy-sweet flavor and a satisfying texture that is firm yet buttery when cooked. Or grate them raw for a crunchy addition to salads, just don’t mind the bright red color they add! Of course, golden beets have a less colorful affect, as do the light pink variagated Chioga beets.

This is my favorite beet salad:
Print This Recipe
BEET BASIL AND FETA CHEESE SALAD

Steamed beets.          Peel beets if desired. Halve or quarter and place in a steamer basket.

          Add water up to the bottom of the basket. Cover and simmer until beets are tender-crisp, 20-30 minutes depending on the size of the beets. Test with a toothpick or tip of a knife until it inserts with slight resistance.

          Remove the beets to a plate to cool.

Basil chiffonade            Slice a generous amount of fresh basil leaves into ‘chiffonade’ which is the French culinary term that literally means rags, but refers to strips or shreds of vegetables.

           Here’s how:  Stack several basil leaves, tightly roll, then slice crosswise with a sharp knife. If smaller pieces are desired, roughly cut the strips again a few times.

Cooked beets and basil           Place the beets in a large bowl.  Add basil.

           Drizzle with extra virgin olive oil and fresh lemon juice to taste.  If you like extra lemon, grate some of the zest before juicing.

           Add crumbled feta cheese. Mix lightly and taste. Add salt and pepper if desired.  Serve room temperature or chilled.

           (Make plenty, this salad is popular!)

Posted in Rosie's Kitchen, Salads, Vegetables | Tagged | 2 Comments

My Favorite Sloppy Joes

By Rita's Kitchen | Published: October 26, 2011

Another mouth-watering meat sandwich. Not Rosie’s pulled-pork, but definitely yummy and super fast. A few Octobers ago, I tripled this recipe for a family gathering in New Jersey. By the end of the evening it was all gone. I’ve developed a few sloppy joe recipes for clients over the years. This one’s my favorite — not too sweet nor sour, with just the right balance of veggies and seasonings. Sloppy joes fit the bill for casual entertaining or weeknight suppers. Beware though, they are sloppy!

Sebastian gets slopped

Print This Recipe
Best Ever Sloppy Joes
Prep: 20 minutes  Cook: 25 minutes
Makes 5-1/2 to 6 cups (6-10 servings)

1              can (14-1/2 oz) petite diced tomatoes in juice
1/3          cup red wine vinegar (5% acidity) *
1/3          cup ketchup *
2 – 3      tablespoons packed brown sugar *
1-1/2       pounds lean ground beef
1             medium yellow onion, chopped (about 1 cup)
2             large stalks celery, chopped (about 1 cup)
1/2          green bell pepper, chopped (about 1/2 cup)
3             large cloves garlic, chopped
2             tablespoons chili powder
1             teaspoon dried leaf oregano
1             teaspoon kosher salt

In a medium bowl, combine tomatoes, red wine vinegar, ketchup and brown sugar. Stir to dissolve sugar; set aside until beef is cooked.  In a large deep skillet or Dutch oven, combine ground beef with remaining ingredients. Cook over high heat 8–10 minutes, stirring to crumble and cook beef. Stir in tomato mixture. Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally. Serve in buns, or over hot-cooked pasta.
* Kitchen Notes:
- When almost finished cooking, taste and add that 3rd tablespoon brown sugar if you like.
- I prefer Holland House wine vinegars because they actually hint of wine flavor, where others just taste sour. I also prefer Heinz ketchup.
- Spiciness depends on the brand of chili powder used.

Posted in Entrees, Meat, Rita's Kitchen, sandwiches | Tagged | 5 Comments

BBQ Sauce + Simple = Pulled Pork Sandwiches

By Rosie's Kitchen | Published: October 17, 2011

BBQ season isn’t over quite yet! It’s easy to buy barbecue sauce, but when you don’t have a bottle on hand,  your pantry staple ingredients can make one in minutes – and it’s inexpensive! Vinegar, ketchup, brown sugar, chili and onion are the basis for sweet-tangy-hot  flavors of barbecue sauce. Get creative if you like by substituting salsa for all or part of the ketchup; vary the chili powder with chipotle, ancho or cayenne (careful with the heat!); add crushed pineapple for a chunky texture and fruit flavor; and many more creations like adding coffee or beer for a signature slather.  This basic Spicy Barbecue Sauce is perfect for a pulled pork sandwich, and it’s also good on chicken and beef.  Slow-cook the pork in the oven or barbecue, or try my speed-prep method for a dinner in less than 30 minutes.

And speaking of staples, how long can you keep pantry ingredients?  The website www.stilltasty.com is a super resource for how long and how best to store thousands of foods.

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PULLED PORK SANDWICHES WITH SPICY BARBECUE SAUCE
Makes 6 servings. (2-1/2 cups bbq sauce)
Prep and cook time: 2.25 hours
Prep and Speed Cook time: 25 minutes

1    cup seasoned rice vinegar (pepper flavor if available)
1    cup ketchup
1/2    cup packed brown sugar
4    teaspoons chili powder
1/2    teaspoon onion powder
3-4    pounds pork shoulder roast
6    sandwich rolls

Preheat oven to 400°F. Combine rice vinegar, ketchup, brown sugar, chili powder and onion powder in a small saucepan; simmer 5 minutes. Trim excess fat from pork; pierce several times with a fork and place in a resealable plastic bag or covered bowl with about 3/4 cup sauce. Reserve remaining sauce. Turn meat to coat evenly. Refrigerate at least 2 hours or up to 24 hours. Remove pork and discard marinade.
Bake (or grill over indirect medium heat) for 1-1/2 to 2 hours or until internal temperature reaches 175°F. Just before serving, bring reserved sauce to a boil; reduce heat and simmer 5 minutes. Carve pork crosswise into 1/4-inch slices, shred by hand or with a fork, as desired. Layer sandwich rolls with pork and drizzle with warm barbecue sauce.
SPEED PREP: Prepare sauce as directed above. Place 3 pounds thick, boneless, center-cut pork chops on pre-heated medium-high heat grill (or under broiler); cook 5 minutes. Turn and cook 5 minutes more or until meat is no longer pink in center, brushing with about 1/2 cup sauce the last 2 minutes of cooking time. Thinly slice; layer on sandwich rolls and drizzle with additional sauce.
Nutrients per serving: 681 calories; 49g protein; 56g carbohydrate; 29g fat; 165mg cholesterol; 1,260mg sodium.

Recipe developed by Rosemary Mark, Photo styling by Victoria Roberts-Russell  

Posted in Entrees, Meat, Rosie's Kitchen | Tagged , , | 2 Comments

Whoa! Wasabi Dipping Sauce

By Rita's Kitchen | Published: October 6, 2011

Shorter daylight hours usually means more TV watching, especially weekend sports. And that often calls for munchies. Here are two versatile, Asian-leaning dips that fill the bill. The first is a simple mayonnaise dip laced with ginger and fiery wasabi (photo).  The second is a soy sauce and rice vinegar-based dip for pot stickers and egg rolls. (Being practical, I usually buy these pre-made at my local Asian grocery store. There are also plenty of frozen choices in supermarkets that simply need to be pan-fried or heated in the oven.)

Print This Recipe
Whoa! Wasabi Dipping Sauce
Makes about 2/3 cup
Add a little zing to your dippers! This zesty combo is terrific for veggies, shrimp, sushi rolls, spring rolls, fish sticks, cheese sticks – you name it. It also makes a lively “tartar sauce” for grilled or pan-fried fish. If you like it tangier and really spicy, splash in more rice vinegar and add a bit more wasabi.

1-2     Tbsp. prepared wasabi
1/3     cup mayonnaise
2        Tbsp. Nakano Seasoned Rice Vinegar–Original or Roasted Garlic
1        tsp. minced or grated fresh ginger
1        small green onion, thinly sliced

In a small bowl, stir together prepared wasabi and mayonnaise. Stir in seasoned rice vinegar, ginger and green onion. Refrigerate until ready to serve. Recipe may be doubled.
Kitchen Tip: If using powdered wasabi, prepare it according to package directions and let stand 5 minutes before making the dip. Once made, taste dip and stir in more prepared wasabi, if desired.
Nutrition information per tablespoon: 60 calories, 0g protein, 2g carb, 5g fat, (1g sat. fat), 5mg chol,, 130mg sodium, 0g fiber

Easy Dipping Sauce for Pot Stickers & Egg Rolls     Makes 3/4 cup
1/2     cup seasoned rice vinegar–roasted garlic or red pepper
1/4     cup low-sodium soy sauce
2          tsp. toasted sesame oil
1/2      tsp. sugar
1          tsp. hot chili oil or 1/2 tsp. red pepper flakes (optional)
2         tsp. minced or grated fresh ginger
1         small clove garlic, minced

Combine ingredients in a small serving bowl. Let stand 10 minutes. Spoon sauce over pot stickers, egg rolls, crispy wontons or prawns; or use as a dip.

                                    Recipes by Rita Held       Photo & Styling by Suzanne Carreiro

Posted in Appetizers, Rita's Kitchen | Tagged , | Leave a comment

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