GetCookingSimply » Vegetables

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

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

Quick Pan-Roasted Romanesco

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

Beets, Basil and Feta Salad

Rosie's Kitchen — Fri, 04 Nov 2011 15:53:43 +0000

Sesame Peanut Cucumbers

Rosie's Kitchen — Fri, 09 Sep 2011 20:32:04 +0000

Simply Cooking CSA

Rosie's Kitchen — Wed, 10 Aug 2011 01:59:08 +0000

Summer boxes from my CSA Riverdog Farm read more

Fresh Cream of Tomato Soup

Rosie's Kitchen — Wed, 06 Jul 2011 15:03:37 +0000

Grill your veggies! It’s easy.

Rita's Kitchen — Tue, 28 Jun 2011 02:51:11 +0000

Summer is a tasty time to eat your veggies, and it’s so easy to grill them alongside your steak, chicken, fish etc. What I really like about grilling veggies is it’s an “ad lib” kind of thing. You can prepare 4-5 cups of cut-up veggies or just 2 cups. Use more or less olive oil or vinegar. Try different herbs. The more often you grill vegetables you’ll learn how long to grill them to suit your taste, and how big or small to cut them. (If you live in an apartment or condo and can’t use an outdoor grill, see my “grill notes” for stovetop grilling in an iron skillet.) read more

White and Wild Asparagus – Where?

Rosie's Kitchen — Mon, 23 May 2011 14:33:22 +0000

White asparagus is in full bloom on produce shelves and farmers markets — but not in my usual markets. While visiting my daughter in Berlin and a cousin in Paris this month, menus were bursting with ‘Spargel’ (Germany) or ‘asperge’ (France) in soups, salads, entrees and even desserts. See photos below. I think white asparagus is sweeter tasting than green, almost butter-like, and the tip stronger flavored than the stem. The stalks tend to be very thick, which seems to be the delicacy, yet they are tough if not heavily peeled. Some of the vendors I spoke with claimed their special selection – as in higher price - didn’t need peeling, but in my one test that wasn’t true. In France I also saw wild aspargus with spaghetti-thin stalks and darling miniature tips. Mild flavor and fun to eat.
Asparagus ushers in spring and makes quite a spectacle in European markets. It’s so esteemed they even make novelty asparagus liquors, cocktails, vinegar and ice cream. I didn’t sample any, but my daughter tells me they are quite ‘lecker’! (very delicious in German) Back in the California, my favorite way to prepare asparagus is brushed with olive oil and salt, then grilled about 5 minutes on a hot barbecue, just until tender-crisp. Or, steam and top with walnut gremolata, another favorite I posted last year.
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