GetCookingSimply » Recipe Type

Tired of Planning Dinner?

Rosie's Kitchen — Fri, 18 May 2012 03:57:51 +0000

I want to say the ‘t’ word. Julie Child would never say it, nor allow those around her to say it. I’ve read many books about Julia; she was known for cooking tirelessly (almost said it!) then exuberantly heading out for a late night on the town. But if you want to say you’re tired of planning meals (come on, even if you like to cook that can happen, yes?) I’ll understand! That’s why I’ve decided it’s time to cook from the plethora of food websites, clippings, magazines and cookbooks I collect. Besides, as my friend Dianne Jacob wrote about food blogging, it takes at least 6 hours (often more – I know) to create, and write, and photograph, those recipes. So I’d like to give credit for that work! read more

Couscous — A Super Speedy Side

Rita's Kitchen — Mon, 07 May 2012 22:48:17 +0000

So often it seems, I’m feeling too busy to cook. Or I’ve been developing recipes all day and don’t want to cook any more. As dinner time nears, I scratch my head thinking: What’s going to fill that spot on our plates next to the chicken or chop or fish filet? Yes, simple veggies are a must, but how about something starchy? My answer is usually a quick one: Couscous! It’s versatile and so fast to make. read more

Asparagus with Warm Angostura Mayonnaise

Rita's Kitchen — Tue, 17 Apr 2012 20:02:55 +0000

The vegetables for this tasty side dish may be cooked in an iron frying pan or on a stovetop griddle, or on the barbecue or roasted in the oven – whichever is most familiar and easiest for you. read more

Buttermilk Panna Cotta with Kumquat Marmalade

Rosie's Kitchen — Wed, 04 Apr 2012 20:45:06 +0000

A few weeks ago my mother in-law arrived at my house with bags of kumquats she’d picked from a friend’s orchard. The day before I’d happened to have lunch at Chez Panisse –well not just happened, it was an every-five-years lunch tradition with a dear classmate from college Home Ec – and we’d raptured over a buttermilk panna cotta with kumquat marmalade. So it didn’t take long for me to decide marmalade would be perfect with those kumquats. My favorite recipe is from another colleague, Jeane, who’s made this simple marmalade for years. If you can buy about half pound of kumquats, that’s all you need for this recipe, or use lemons or oranges which would also be delicious with panna cotta. read more

Quick Pan-Roasted Romanesco

Rosie's Kitchen — Thu, 08 Mar 2012 00:00:39 +0000

Moroccan Orange & Date Salad

Rita's Kitchen — Fri, 27 Jan 2012 03:11:45 +0000

Kicking Gravy Up a Notch with Bitters

Rita's Kitchen — Fri, 06 Jan 2012 17:03:37 +0000

More Tapas for Holiday Appetizers

Rita's Kitchen — Fri, 09 Dec 2011 06:46:38 +0000

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.
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Holiday Appetizers, Spanish Style

Rita's Kitchen — Thu, 01 Dec 2011 01:23:42 +0000

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!
Note: There is a print link embedded within this post, please visit this post to print it.
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. read more

Gorgonzola and Cranberry Roasted Pears

Rosie's Kitchen — Fri, 18 Nov 2011 21:19:13 +0000

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! read more