Monday, July 28, 2014

Rosie Makes A Shrimp And Dill Dip.


 Here's a quick and delicious little appetizer for you-
Shrimp and Dill Dip.
 It's light.
 It's summery.
It's fresh.
 It's good on a Ritz,
but then what isn't?

 I had some cooked shrimp in the fridge
And I have a bunch of fresh dill from the garden.
I have a plan.

 Rosie's Shrimp And Dill Dip
1 cup chopped cooked shrimp
1 stalk celery with leaves, finely chopped
1/4 cup mayonnaise
1 TB ketchup
2 TB chopped fresh dill
1 tsp lemon juice
a few drops Texas Pete

Mix mayonnaise, ketchup, and lemon juice.
Pour over shrimp and celery and combine well.
Mix in dill.
Add Texas Pete to taste.

 Serve on a cracker.
 Enjoy!



Saturday, July 26, 2014

Rosie Makes A Cheesecake.

This cheesecake started out as a case of mistaken identity.
Mr. Hawthorne and I have been buying the 
Cape Cod Kettle Cooked Potato Chips with 40% less fat,
so we can eat twice as much.
He's taken to making an onion dip
 with plain no-fat Greek yogurt,
not with fat-laden sour cream and mayo.
I would be hard-pressed to tell the difference
unless I had them side by side.
So last night, I wanted a little potato chip snack
with yogurt onion dip.
I scooped up a big dip on my chip
and it was ...  off.

I then realized Mr. Hawthorne had mistakenly
picked up VANILLA yogurt and used that in the dip.

For the record, chips, vanilla, and onion dip is not a threesome.

So now I have vanilla yogurt I don't really want.
I think it's time for a cheesecake.
I have blueberries and cherries
so I'll be using both for the toppings.
Rosie's Cheesecake
1 8-oz. package cream cheese, room temperature
8 oz. sour cream
8 oz. Greek vanilla yogurt
4 large eggs, room temperature
1 egg white, room temperature
1 tsp vanilla
In a food processor, blend cream cheese, sour cream, 
yogurt, sugar, and vanilla extract.
Blend in eggs, one at a time, processing after each addition.
Pour into prepared crust.
Bake in a 350° oven about 50-55 minutes
or until the cake is set and jiggles only a little bit when shaken.
Cool before covering and refrigerating.

Crust
1 package graham crackers, crushed (1 1/4 cups)
3 TB  brown sugar
6 TB unsalted butter, melted
Process all ingredients until well-combined.
Press into 9-inch springform pan.
Press the crust slightly up this sides.
Bake in a 350° oven for 10 minutes.
Cool before filling.

Cherry Topping
1 cup pitted cherries
juice of 1/2 lemon
3 TB sugar
1 TB cornstarch
1/4 cup water
Mix all ingredients in a small saucepan.
Bring to boil, stirring.
Cook an additional 1-2 minutes until thickened.
Cool completely before pouring over top of chilled cheesecake.

Blueberry Topping
Same as above except substitute 1 cup blueberries for the cherries.



Is this beautiful or what?


Oh, yeah.

Friday, July 25, 2014

Rosie Makes Shrimp And Scallop Moreovers On A Half Shell.

Once again, I find myself in a quandary.
I have leftover Crab Rangoon filling and leftover scallops.
Looks like a case for Seafood Moreovers!

Rinse the scallops and pat dry.
Sear over high heat in unsalted butter and peanut oil.


Place on a scallop shell.

Spoon the Crab Rangoon mixture over top.


Spoon the Dressing over top.
2 TB mayonnaise
3/4 tsp wasabi paste
1 tsp sriracha sauce
Mix all together.

Grate Parmesan cheese over top.
Place under a broiler until cheese is lightly browned and bubbly.

Sprinkle scallions over top.









Wednesday, July 23, 2014

Rosie Makes Crab Rangoon.

Once again, I find myself in that pesky position
of having extra crab meat on hand.
What to do?
What to do?
I'm thinking Crab Rangoon.
8 oz. crab meat
2 oz. cream cheese, softened
2 oz. Brie, softened
1 TB minced red onion
1 TB minced red pepper
1 TB minced basil
1 tsp lemon zest
Gently fold crab meat into cheese mixture.
Try not to break up the crab meat.
Add a few drops of Texas Pete.

I was out of wonton wrappers,
so I'm using egg roll wrappers cut into quarters.
Add a spoonful of the crab mixture
in the center of each wrapper.
Be careful not to over-stuff.
Wet the edges and seal.

Fry in 350° peanut oil a minute or so each side,
until golden brown.
Drain on paper towels.

Now for my dipping sauce.
Dipping Sauce
1/4 cup tamari
2 TB mirin
2 TB rice vinegar
1 tsp sugar
1 tsp sriracha
1 minced garlic clove
1 small knob of frozen ginger
1 TB toasted sesame seeds

Mix all ingredients.
For the ginger, nuke it for about 15 seconds,
then squeeze the juice out.
You can use a garlic press for this
and scrape some of the ginger pulp into the dip.

Give it a little scallion lovin'.


Enjoy!

Tuesday, July 22, 2014

Monday, July 21, 2014

Rosie Makes A Cherry Galette.

 Cherries were $2.99/pound at Food Lion.
I grabbed several bags of cherries 
and hied home to create something.

There's definitely a Cherry Galette
 in the Hawthornes' immediate future.


 Pastry Dough
1 1/4 cups flour
1 1/2 tsp sugar
1/2 tsp Kosher salt
zest of 1 lemon
1 stick cold, unsalted butter, cut into small dice
1/4 cup Greek yogurt
3-4 TB ice cold water
Whisk flour, sugar, salt, and zest.
Cut in diced butter with pastry blender or fingers.
You don't want a homogeneous mixture.
You want sizes running from small peas to coarse meal.
This will give you a tender, flaky crust.
Add in yogurt, then water.
Stir to bring the mixture together,
then knead the mixture into a ball.
Flatten into a disk, cover with plastic, 
and refrigerate for at least an hour.

 

 Now for the filling.
 Filling
 2 cups cherries, pitted and sliced
3 TB sugar
2 TB corstarch
juice of 1 lemon
1/2 cup sliced toasted almonds
Mix all together.



 Roll out the dough.
I'm making two small galettes.
If you do a pentagon shape and make the slits,
you might end up with a star. 
Place the doughs on parchment-lined baking sheets.
Pile up the cherry mixture in the center.

If you don't want to bother with making a star,
 you can just drape the edges free-form.
Brush pastry with 1 egg yolk mixed with 1 tsp water.
Sprinkle turbinado sugar over top.
Bake in a 400° oven for about 25 minutes.


 I made a star!
Kinda.
:-/