Tuesday, December 6th, 2016

Vegan Cheese Quesadillas.. Olé~!

Published on December 31, 2012 by   ·   2 Comments Pin It
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Chef Rossi is feeling Quesadalicous this time of year. Make her delish vegan cheese quesadillas and gorgeous guacamole for some guilt free and gooood tummy filling.

Listen muffins, this girl is ready for some warm loving, roaring fires and hot bubble baths. Screw the snow; bring on the food! Come wintertime, I like to cheer up by throwing fabulous cocktail parties. I mean really darlings, what could be better then some delicious hors d’oeuvres and a vat of rum punch?! Well I guess a few things are better but somehow after a few rounds of the punch, I really can’t think of anything. I have served all kinds of fancy shmancy cocktail party food, but nothing wows the crowd more then a great quesadilla!

So what follows is a super easy quesadilla-licious recipe to get you in the party mood! Happy New Year!

Vegan Cheese Quesadillas:

Buy whatever kind of soft tortilla you love and spread one with vegan cream cheese, then top with shredded vegan pepper jack cheese, or cheddar, a plop of fresh chopped cilantro, a plop of sliced scallion and a handful of chopped tomato. Sometimes I throw in a handful of cooked beans or kernel corn too, but usually I keep it simple.  Spread some vegan cream cheese on another tortilla and put the cheese side down over your first tortilla so you make a sandwich. The cream cheese kinda keeps things glued together. Then put the whole shebang in the oven at 350 for 10 minutes just till the cheese starts to melt and things get sticky. Take out and let cool. You can do this part way ahead. When you’re ready to serve, grease up a grill or a skillet and lay your tortilla carefully down and grill or sear till well marked on each side, then cut like a pie and serve with guacamole on top in a pretty little swirl or dollop  whatever scintillates you deeply dear.

Ms. Rossi’s Gorgeous Guac:

Puree three ripe avocados with a handful of fresh cilantro, a plop of fresh minced garlic, several drizzles of fresh lime juice, salt and ground cumin to taste, a plop of minced jalapeno and a little drizzle of olive oil (yes olive oil dears really adds to the creamy-ness of things!)

Rossi aka Chef Rossi   Rossi- yes she only has one name- has been a writer for many publications, such as “The Daily News,” “Time Out New York” and “Mcsweeney’s” to name a few. She is the writer of the “Eat Me” column for “Bust” magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This”, now going into its 8th season.   She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir “The Devil and Mrs. Goldstein!”   As the owner and executive chef of “The Raging Skillet” a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it’s time to do something different.   www.rossirant.com www.theragingskillet.com www.kvetchingandkooking.com

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  • Raw Like (Vegan) SushiRaw Like (Vegan) SushiChef Rossi girl loves some tasty bites that can be made in advance. Nothing works better for this than her recipe for vegetable sushi rolls! The talent required for making perfectly formed rolls that cut magically into anally retentive spirals of perfection is not one that most possess.. even Chef Rossi makes lumpy sushi! But the taste is fabulous, darlings and when we serve enough sake or beer nobody notices a squishy roll or ten! Start with short grain sushi rice. You can just follow the directions on the package or follow these. Rinse rice well with cold water. Put the rice in a pot and cover with just a little more water then you had rice. Bring to a boil covered tightly. Sushi experts say the covering tightly part is way important in the cooking process which may be the beginning of why I have lumpy ass sushi, cause I like to peek like the neurotic babe that I am once every five seconds. Once its starts to bubble reduce to low heat and cook until the water is absorbed. This will take a good 15 minutes my dears. Now then this is not that nice aldente rice you cook for me when I’m coming to dinner. You want it mushy and sticky. When the rice is done, scoop into a bowl and drizzle with a shot or two of mirin. If you don’t have mirin mixing rice wine vinegar with a plop of sugar works just as well and maybe even better. Either way toss with rice. Sushi masters will tell you the trick here is to fan while you toss and I do agree with them, but only when someone else is doing the fanning. Leave a damp towel over the bowl until it cools down enough to handle. Now then for your filling that’s where we can have some fun. You can make fun combinations of any of these cut into a fine julienne. Pick any combo that suits your mood, but don’t go crazy. You don’t want to over crowd your roll so no more then 4 kinds of veges I’d say. Peeled Beets- raw or roasted. Peeled Sweet potatoes, you can then julienne then and quick fry or dust them in flour and quick fry. Scallions Peeled Carrot Peeled Daikon Cucumber Red or yellow bell pepper Peeled red onion Shitake mushrooms Asparagus that you blanch first- that’s fancy talk for a quick boil then plunged into ice water so they’re nice and green. For avocado just peel and cut into as thin a slice as you can. You’re going to need bamboo sushi rollers. Place one sheet of nori- (dried seaweed wrapper) on the roller. Dip your fingers in water so the rice doesn’t stick to them and press your sushi rice as flat as you can over the bottom half of the sheet. It makes it a little easier to roll if you leave an inch of no rice on the very bottom. You’ll need to keep dipping your fingers in water the whole time as this stuff is harder to shake off then my last 12 ex lovers! Sprinkle the julienne veges of your choice horizontally across the roll in the middle of the rice and keep the veges tightly together. Now its time to roll. Start at the bottom then pressing as you go roll and push up and over the vege bundle as tight as you possibly can until you have a complete cylinder. Keep rolling tightly and on the last edge moisten with water to seal the roll.  Cover with a moist paper towel or cloth and some plastic wrap. You’ll need a sharp knife to cut these into 6 or 8 slices depending on how big you want them and it helps if the knife is wet too.  Serve with soy sauce, wasabi and pickled ginger Or just do what I do - mix a plop of wasabi paste and the juice of pickled ginger into a bowl of soy sauce and call it a day. Rossi aka Chef Rossi   Rossi- yes she only has one name- has been a writer for many publications, such as “The Daily News,” “Time Out New York” and “Mcsweeney’s” to name a few. She is the writer of the “Eat Me” column for “Bust” magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This”, now going into its 8th season.   She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir “The Devil and Mrs. Goldstein!”   As the owner and executive chef of “The Raging Skillet” a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it’s time to do something different.   www.rossirant.com www.theragingskillet.com, […]
  • Snowpea Salad, Hoisin Grilled Tofu & Roasted CauliflowerSnowpea Salad, Hoisin Grilled Tofu & Roasted CauliflowerRoasted cauliflower is so delicious, surely it could be eaten daily.  The saucyy and prolific Chef Rossi shares her favorite ways to use this flowering veggie; Well dumplings, life doesn't gets any better then roasted cauliflower. I use it as a great side dish with almost everything. When I want to serve it kinda mainstream, I just salt, pepper and olive oil it. If I want it for one of my more exotic events, then I throw in some turmeric and garam masala and roast away. It’s almost as versatile, as, well, as I am! Crunchy but soft, takes on any flavor but has it’s own, healthy and great texture.. surely I am talking about my sex life!!! No dears, its cauliflower! Recently I hosted a dinner and prepared a gorgeous trio of vegan delights. Snowpea Salad, Hoisin Grilled Tofu & Roasted Cauliflower Here are the recipes to get you in the mood dears; Roasted Cauliflower Just cut a head of cauliflower into florets, toss in virgin olive oil, salt and fresh ground pepper and roast at 400 degrees until you see a nice amount of color- maybe 20 minutes. Snowpea Salad Start off with a pound of snow peas. Cut off the ends of your snow peas and remove the strings (not nice to eat). Then drop in salted boiling water for a half minute, drain and drop right away into ice water. This is what we chefy types call blanching. It brings out the gorgeous green! Cut your snow peas as you like em; in half, in julienne in thirds or whatever floats your boat. I like to throw in either julienne daikon or carrot. Make a dressing out of a shot of rice wine vinegar, mix in a plop of sugar and a plop of salt and toss your snow peas and whatever veges you like in this. Supper yum! Grilled Tofu In Hoisin Glaze Buy a pack of extra firm tofu and weigh down to get the extra water out. I like to put the tofu in a deep baking pan, cover in plastic wrap, put a plate on top and a heavy can on top of that for a night, but hey you can always just sit on it while watching Buffy the Vampire Slayer re-runs! I cut the tofu into triangles like in the photo and then toss in a dressing of a shot of vegetable oil with a dash of soy sauce and a dash of sesame oil. Grill till well marked on both sides (about 3 or 4 minutes per side) and brush with hoisin sauce and you are golden!!  Rossi aka Chef Rossi Rossi- yes she only has one name- has been a writer for many publications, such as “The Daily News,” “Time Out New York” and “Mcsweeney’s” to name a few. She is the writer of the “Eat Me” column for “Bust” magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This”, now going into its 8th season. She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir “The Devil and Mrs. Goldstein!” As the owner and executive chef of “The Raging Skillet” a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it’s time to do something different. www.rossirant.com www.theragingskillet.com […]
  • Kvetching and Kooking: A Vegan Middle East FeastKvetching and Kooking: A Vegan Middle East FeastWelcome Chef Rossi, chef and artist, to the GirlieGirl Army family where she will be making us kvell with her new column exclusively for us called "Kvetching and Kooking;" I like mashed potatoes in June.  I like to barbecue in mid Januaryeee ... so sue meeee. La la la laaaa …  Well, my little peppercorns ... I cook to the beat of my own culinary drum, and so should you! What better way to declare your independence than by cooking up your own personality?   As for moi, well, let’s just say my sense of food is a whole lot like my sense of fashion: wise, weird and wonky. After all, dumplings, I grew up in the '70s, so my idea of a fashion statement is a pair of vintage black vinyl pants, with big boots and a Led Zeppelin T-shirt. Throw into that mishegas the fact that I was raised by a 5-foot-tall, 5-footwide Yiddish-a mama, and you’ve got OY VEY IS MEIR up the tuchas!   But my point is, do your own thing! Be one with your inner chef child! Sauté kimchi and serve it over grits! Go retro! Embrace Las Vegas in the '50s or New Jersey in the '60s .. hmmm, well, same thing, actually.   And while we’re on the subject, remember when salad bars always had that super pickled bean and string bean salad? I miss that salad!! Where is that salad?!?   But enough about me. I thought we’d start off this first kvetch rant with some easy access, simple middle- eastern recipes.   Remember how much I suffered to create these for you, not that you care or ever visit or write … OY VEY! And away! Simple and great Israeli salad Imagine my surprise when at long last I made it to the land of milk & honey expecting Moses, to greet me with bowls of Israeli salad and couldn’t find an Israeli salad to save my life!  That is until I realized that DUHHH in Israel they don’t call it Israeli salad, they just call it salad, or Arabic salad and it’s everywhere. There were lunch places that only served two things; Arabic salad and hummus oh and French fries? ! Seems French fries are Jewish! Who knew??! What follows is a simple recipe for this great all-purpose salad. Just dice up your fave kind of cucumber. You can go traditional with Persian cucumbers but I like English cucumbers. Do the same with equal amounts of fresh ripe tomato and red onion. Toss the whole shebang in enough virgin olive oil and fresh lemon juice to coat well, season with salt and pepper and mix in a huge heaping plop of fresh rough chopped parsley. Some folks like to add diced bell pepper, some add mint or cilantro, some add sliced scallion. I love em all. Heavenly hummus Okay my darlings yes you can make your life easier by using canned chickpeas but if you have the time and CHUTZPAH go with dry chick peas and soak in water overnight. Then boil those babies until they are soft. Here is the kick, drain them and save the water! Puree a few coffee cups full of cooked chick peas with a few shots of the cooking liquid, add the juice of two lemons, a heaping plop of minced garlic, several heaping plops of tahini, salt, a good pinch of ground cumin and in the end a nice drizzle of virgin olive oil. Green lentil salad with charred veges Oh my darlings I love this salad with just about everything except ice cream. Buy green depuis lentils. Bring a pot of water to a boil and season with salt and bay leaves. You’ll want enough water to cover your lentils so maybe 1.5 times the amount of water you had lentils. When water is boiling throw in your lentils and return to boil, then simmer until lentils are soft but still have some crunch to them, maybe 20 minutes. Drain the lentils and while they are still hot- drizzle well with either white balsamic vinegar or sherry vinegar. Both are fabulous. Then drizzle again well with olive oil and season with salt and pepper. Meanwhile back at the ranch, you can mix in all kinds of things. I love diced or sliced onions, bell peppers. Carrots are nice too! Sometimes It throw in the veges raw, sometimes I char them or roasted them or grill them. Float your boat my dears! I always make this a day ahead and keep chilled, you may need to add some more vinegar and salt the next day, those lentils just drink it up! Remind me of myself in July! Have a delicious day my darlings! Rossi- yes she only has one name- has been a writer for many publications, such as "The Daily News," "Time Out New York” and "Mcsweeney's" to name a few. She is the writer of the "Eat Me" column for "Bust" magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called "Bite This", now going into its 8th season.   She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir "The Devil and Mrs. Goldstein!”   As the owner and executive chef of "The Raging Skillet" a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it's time to do something different.   www.rossirant.com & www.theragingskillet.com are here online […]

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Readers Comments (2)

  1. lizzie says:

    cool I’ll try this soon :-)

  2. Veggie says:

    This looks absolutely delicious!!!




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  • Raw Like (Vegan) SushiRaw Like (Vegan) SushiChef Rossi girl loves some tasty bites that can be made in advance. Nothing works better for this than her recipe for vegetable sushi rolls! The talent required for making perfectly formed rolls that cut magically into anally retentive spirals of perfection is not one that most possess.. even Chef Rossi makes lumpy sushi! But the taste is fabulous, darlings and when we serve enough sake or beer nobody notices a squishy roll or ten! Start with short grain sushi rice. You can just follow the directions on the package or follow these. Rinse rice well with cold water. Put the rice in a pot and cover with just a little more water then you had rice. Bring to a boil covered tightly. Sushi experts say the covering tightly part is way important in the cooking process which may be the beginning of why I have lumpy ass sushi, cause I like to peek like the neurotic babe that I am once every five seconds. Once its starts to bubble reduce to low heat and cook until the water is absorbed. This will take a good 15 minutes my dears. Now then this is not that nice aldente rice you cook for me when I’m coming to dinner. You want it mushy and sticky. When the rice is done, scoop into a bowl and drizzle with a shot or two of mirin. If you don’t have mirin mixing rice wine vinegar with a plop of sugar works just as well and maybe even better. Either way toss with rice. Sushi masters will tell you the trick here is to fan while you toss and I do agree with them, but only when someone else is doing the fanning. Leave a damp towel over the bowl until it cools down enough to handle. Now then for your filling that’s where we can have some fun. You can make fun combinations of any of these cut into a fine julienne. Pick any combo that suits your mood, but don’t go crazy. You don’t want to over crowd your roll so no more then 4 kinds of veges I’d say. Peeled Beets- raw or roasted. Peeled Sweet potatoes, you can then julienne then and quick fry or dust them in flour and quick fry. Scallions Peeled Carrot Peeled Daikon Cucumber Red or yellow bell pepper Peeled red onion Shitake mushrooms Asparagus that you blanch first- that’s fancy talk for a quick boil then plunged into ice water so they’re nice and green. For avocado just peel and cut into as thin a slice as you can. You’re going to need bamboo sushi rollers. Place one sheet of nori- (dried seaweed wrapper) on the roller. Dip your fingers in water so the rice doesn’t stick to them and press your sushi rice as flat as you can over the bottom half of the sheet. It makes it a little easier to roll if you leave an inch of no rice on the very bottom. You’ll need to keep dipping your fingers in water the whole time as this stuff is harder to shake off then my last 12 ex lovers! Sprinkle the julienne veges of your choice horizontally across the roll in the middle of the rice and keep the veges tightly together. Now its time to roll. Start at the bottom then pressing as you go roll and push up and over the vege bundle as tight as you possibly can until you have a complete cylinder. Keep rolling tightly and on the last edge moisten with water to seal the roll.  Cover with a moist paper towel or cloth and some plastic wrap. You’ll need a sharp knife to cut these into 6 or 8 slices depending on how big you want them and it helps if the knife is wet too.  Serve with soy sauce, wasabi and pickled ginger Or just do what I do - mix a plop of wasabi paste and the juice of pickled ginger into a bowl of soy sauce and call it a day. Rossi aka Chef Rossi   Rossi- yes she only has one name- has been a writer for many publications, such as “The Daily News,” “Time Out New York” and “Mcsweeney’s” to name a few. She is the writer of the “Eat Me” column for “Bust” magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This”, now going into its 8th season.   She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir “The Devil and Mrs. Goldstein!”   As the owner and executive chef of “The Raging Skillet” a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it’s time to do something different.   www.rossirant.com www.theragingskillet.com, […]
  • Snowpea Salad, Hoisin Grilled Tofu & Roasted CauliflowerSnowpea Salad, Hoisin Grilled Tofu & Roasted CauliflowerRoasted cauliflower is so delicious, surely it could be eaten daily.  The saucyy and prolific Chef Rossi shares her favorite ways to use this flowering veggie; Well dumplings, life doesn't gets any better then roasted cauliflower. I use it as a great side dish with almost everything. When I want to serve it kinda mainstream, I just salt, pepper and olive oil it. If I want it for one of my more exotic events, then I throw in some turmeric and garam masala and roast away. It’s almost as versatile, as, well, as I am! Crunchy but soft, takes on any flavor but has it’s own, healthy and great texture.. surely I am talking about my sex life!!! No dears, its cauliflower! Recently I hosted a dinner and prepared a gorgeous trio of vegan delights. Snowpea Salad, Hoisin Grilled Tofu & Roasted Cauliflower Here are the recipes to get you in the mood dears; Roasted Cauliflower Just cut a head of cauliflower into florets, toss in virgin olive oil, salt and fresh ground pepper and roast at 400 degrees until you see a nice amount of color- maybe 20 minutes. Snowpea Salad Start off with a pound of snow peas. Cut off the ends of your snow peas and remove the strings (not nice to eat). Then drop in salted boiling water for a half minute, drain and drop right away into ice water. This is what we chefy types call blanching. It brings out the gorgeous green! Cut your snow peas as you like em; in half, in julienne in thirds or whatever floats your boat. I like to throw in either julienne daikon or carrot. Make a dressing out of a shot of rice wine vinegar, mix in a plop of sugar and a plop of salt and toss your snow peas and whatever veges you like in this. Supper yum! Grilled Tofu In Hoisin Glaze Buy a pack of extra firm tofu and weigh down to get the extra water out. I like to put the tofu in a deep baking pan, cover in plastic wrap, put a plate on top and a heavy can on top of that for a night, but hey you can always just sit on it while watching Buffy the Vampire Slayer re-runs! I cut the tofu into triangles like in the photo and then toss in a dressing of a shot of vegetable oil with a dash of soy sauce and a dash of sesame oil. Grill till well marked on both sides (about 3 or 4 minutes per side) and brush with hoisin sauce and you are golden!!  Rossi aka Chef Rossi Rossi- yes she only has one name- has been a writer for many publications, such as “The Daily News,” “Time Out New York” and “Mcsweeney’s” to name a few. She is the writer of the “Eat Me” column for “Bust” magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This”, now going into its 8th season. She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir “The Devil and Mrs. Goldstein!” As the owner and executive chef of “The Raging Skillet” a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it’s time to do something different. www.rossirant.com www.theragingskillet.com […]
  • Kvetching and Kooking: A Vegan Middle East FeastKvetching and Kooking: A Vegan Middle East FeastWelcome Chef Rossi, chef and artist, to the GirlieGirl Army family where she will be making us kvell with her new column exclusively for us called "Kvetching and Kooking;" I like mashed potatoes in June.  I like to barbecue in mid Januaryeee ... so sue meeee. La la la laaaa …  Well, my little peppercorns ... I cook to the beat of my own culinary drum, and so should you! What better way to declare your independence than by cooking up your own personality?   As for moi, well, let’s just say my sense of food is a whole lot like my sense of fashion: wise, weird and wonky. After all, dumplings, I grew up in the '70s, so my idea of a fashion statement is a pair of vintage black vinyl pants, with big boots and a Led Zeppelin T-shirt. Throw into that mishegas the fact that I was raised by a 5-foot-tall, 5-footwide Yiddish-a mama, and you’ve got OY VEY IS MEIR up the tuchas!   But my point is, do your own thing! Be one with your inner chef child! Sauté kimchi and serve it over grits! Go retro! Embrace Las Vegas in the '50s or New Jersey in the '60s .. hmmm, well, same thing, actually.   And while we’re on the subject, remember when salad bars always had that super pickled bean and string bean salad? I miss that salad!! Where is that salad?!?   But enough about me. I thought we’d start off this first kvetch rant with some easy access, simple middle- eastern recipes.   Remember how much I suffered to create these for you, not that you care or ever visit or write … OY VEY! And away! Simple and great Israeli salad Imagine my surprise when at long last I made it to the land of milk & honey expecting Moses, to greet me with bowls of Israeli salad and couldn’t find an Israeli salad to save my life!  That is until I realized that DUHHH in Israel they don’t call it Israeli salad, they just call it salad, or Arabic salad and it’s everywhere. There were lunch places that only served two things; Arabic salad and hummus oh and French fries? ! Seems French fries are Jewish! Who knew??! What follows is a simple recipe for this great all-purpose salad. Just dice up your fave kind of cucumber. You can go traditional with Persian cucumbers but I like English cucumbers. Do the same with equal amounts of fresh ripe tomato and red onion. Toss the whole shebang in enough virgin olive oil and fresh lemon juice to coat well, season with salt and pepper and mix in a huge heaping plop of fresh rough chopped parsley. Some folks like to add diced bell pepper, some add mint or cilantro, some add sliced scallion. I love em all. Heavenly hummus Okay my darlings yes you can make your life easier by using canned chickpeas but if you have the time and CHUTZPAH go with dry chick peas and soak in water overnight. Then boil those babies until they are soft. Here is the kick, drain them and save the water! Puree a few coffee cups full of cooked chick peas with a few shots of the cooking liquid, add the juice of two lemons, a heaping plop of minced garlic, several heaping plops of tahini, salt, a good pinch of ground cumin and in the end a nice drizzle of virgin olive oil. Green lentil salad with charred veges Oh my darlings I love this salad with just about everything except ice cream. Buy green depuis lentils. Bring a pot of water to a boil and season with salt and bay leaves. You’ll want enough water to cover your lentils so maybe 1.5 times the amount of water you had lentils. When water is boiling throw in your lentils and return to boil, then simmer until lentils are soft but still have some crunch to them, maybe 20 minutes. Drain the lentils and while they are still hot- drizzle well with either white balsamic vinegar or sherry vinegar. Both are fabulous. Then drizzle again well with olive oil and season with salt and pepper. Meanwhile back at the ranch, you can mix in all kinds of things. I love diced or sliced onions, bell peppers. Carrots are nice too! Sometimes It throw in the veges raw, sometimes I char them or roasted them or grill them. Float your boat my dears! I always make this a day ahead and keep chilled, you may need to add some more vinegar and salt the next day, those lentils just drink it up! Remind me of myself in July! Have a delicious day my darlings! Rossi- yes she only has one name- has been a writer for many publications, such as "The Daily News," "Time Out New York” and "Mcsweeney's" to name a few. She is the writer of the "Eat Me" column for "Bust" magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called "Bite This", now going into its 8th season.   She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir "The Devil and Mrs. Goldstein!”   As the owner and executive chef of "The Raging Skillet" a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it's time to do something different.   www.rossirant.com & www.theragingskillet.com are here online […]

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    • Raw Like (Vegan) SushiRaw Like (Vegan) SushiChef Rossi girl loves some tasty bites that can be made in advance. Nothing works better for this than her recipe for vegetable sushi rolls! The talent required for making perfectly formed rolls that cut magically into anally retentive spirals of perfection is not one that most possess.. even Chef Rossi makes lumpy sushi! But the taste is fabulous, darlings and when we serve enough sake or beer nobody notices a squishy roll or ten! Start with short grain sushi rice. You can just follow the directions on the package or follow these. Rinse rice well with cold water. Put the rice in a pot and cover with just a little more water then you had rice. Bring to a boil covered tightly. Sushi experts say the covering tightly part is way important in the cooking process which may be the beginning of why I have lumpy ass sushi, cause I like to peek like the neurotic babe that I am once every five seconds. Once its starts to bubble reduce to low heat and cook until the water is absorbed. This will take a good 15 minutes my dears. Now then this is not that nice aldente rice you cook for me when I’m coming to dinner. You want it mushy and sticky. When the rice is done, scoop into a bowl and drizzle with a shot or two of mirin. If you don’t have mirin mixing rice wine vinegar with a plop of sugar works just as well and maybe even better. Either way toss with rice. Sushi masters will tell you the trick here is to fan while you toss and I do agree with them, but only when someone else is doing the fanning. Leave a damp towel over the bowl until it cools down enough to handle. Now then for your filling that’s where we can have some fun. You can make fun combinations of any of these cut into a fine julienne. Pick any combo that suits your mood, but don’t go crazy. You don’t want to over crowd your roll so no more then 4 kinds of veges I’d say. Peeled Beets- raw or roasted. Peeled Sweet potatoes, you can then julienne then and quick fry or dust them in flour and quick fry. Scallions Peeled Carrot Peeled Daikon Cucumber Red or yellow bell pepper Peeled red onion Shitake mushrooms Asparagus that you blanch first- that’s fancy talk for a quick boil then plunged into ice water so they’re nice and green. For avocado just peel and cut into as thin a slice as you can. You’re going to need bamboo sushi rollers. Place one sheet of nori- (dried seaweed wrapper) on the roller. Dip your fingers in water so the rice doesn’t stick to them and press your sushi rice as flat as you can over the bottom half of the sheet. It makes it a little easier to roll if you leave an inch of no rice on the very bottom. You’ll need to keep dipping your fingers in water the whole time as this stuff is harder to shake off then my last 12 ex lovers! Sprinkle the julienne veges of your choice horizontally across the roll in the middle of the rice and keep the veges tightly together. Now its time to roll. Start at the bottom then pressing as you go roll and push up and over the vege bundle as tight as you possibly can until you have a complete cylinder. Keep rolling tightly and on the last edge moisten with water to seal the roll.  Cover with a moist paper towel or cloth and some plastic wrap. You’ll need a sharp knife to cut these into 6 or 8 slices depending on how big you want them and it helps if the knife is wet too.  Serve with soy sauce, wasabi and pickled ginger Or just do what I do - mix a plop of wasabi paste and the juice of pickled ginger into a bowl of soy sauce and call it a day. Rossi aka Chef Rossi   Rossi- yes she only has one name- has been a writer for many publications, such as “The Daily News,” “Time Out New York” and “Mcsweeney’s” to name a few. She is the writer of the “Eat Me” column for “Bust” magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This”, now going into its 8th season.   She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir “The Devil and Mrs. Goldstein!”   As the owner and executive chef of “The Raging Skillet” a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it’s time to do something different.   www.rossirant.com www.theragingskillet.com, […]
    • Snowpea Salad, Hoisin Grilled Tofu & Roasted CauliflowerSnowpea Salad, Hoisin Grilled Tofu & Roasted CauliflowerRoasted cauliflower is so delicious, surely it could be eaten daily.  The saucyy and prolific Chef Rossi shares her favorite ways to use this flowering veggie; Well dumplings, life doesn't gets any better then roasted cauliflower. I use it as a great side dish with almost everything. When I want to serve it kinda mainstream, I just salt, pepper and olive oil it. If I want it for one of my more exotic events, then I throw in some turmeric and garam masala and roast away. It’s almost as versatile, as, well, as I am! Crunchy but soft, takes on any flavor but has it’s own, healthy and great texture.. surely I am talking about my sex life!!! No dears, its cauliflower! Recently I hosted a dinner and prepared a gorgeous trio of vegan delights. Snowpea Salad, Hoisin Grilled Tofu & Roasted Cauliflower Here are the recipes to get you in the mood dears; Roasted Cauliflower Just cut a head of cauliflower into florets, toss in virgin olive oil, salt and fresh ground pepper and roast at 400 degrees until you see a nice amount of color- maybe 20 minutes. Snowpea Salad Start off with a pound of snow peas. Cut off the ends of your snow peas and remove the strings (not nice to eat). Then drop in salted boiling water for a half minute, drain and drop right away into ice water. This is what we chefy types call blanching. It brings out the gorgeous green! Cut your snow peas as you like em; in half, in julienne in thirds or whatever floats your boat. I like to throw in either julienne daikon or carrot. Make a dressing out of a shot of rice wine vinegar, mix in a plop of sugar and a plop of salt and toss your snow peas and whatever veges you like in this. Supper yum! Grilled Tofu In Hoisin Glaze Buy a pack of extra firm tofu and weigh down to get the extra water out. I like to put the tofu in a deep baking pan, cover in plastic wrap, put a plate on top and a heavy can on top of that for a night, but hey you can always just sit on it while watching Buffy the Vampire Slayer re-runs! I cut the tofu into triangles like in the photo and then toss in a dressing of a shot of vegetable oil with a dash of soy sauce and a dash of sesame oil. Grill till well marked on both sides (about 3 or 4 minutes per side) and brush with hoisin sauce and you are golden!!  Rossi aka Chef Rossi Rossi- yes she only has one name- has been a writer for many publications, such as “The Daily News,” “Time Out New York” and “Mcsweeney’s” to name a few. She is the writer of the “Eat Me” column for “Bust” magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This”, now going into its 8th season. She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir “The Devil and Mrs. Goldstein!” As the owner and executive chef of “The Raging Skillet” a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it’s time to do something different. www.rossirant.com www.theragingskillet.com […]
    • Kvetching and Kooking: A Vegan Middle East FeastKvetching and Kooking: A Vegan Middle East FeastWelcome Chef Rossi, chef and artist, to the GirlieGirl Army family where she will be making us kvell with her new column exclusively for us called "Kvetching and Kooking;" I like mashed potatoes in June.  I like to barbecue in mid Januaryeee ... so sue meeee. La la la laaaa …  Well, my little peppercorns ... I cook to the beat of my own culinary drum, and so should you! What better way to declare your independence than by cooking up your own personality?   As for moi, well, let’s just say my sense of food is a whole lot like my sense of fashion: wise, weird and wonky. After all, dumplings, I grew up in the '70s, so my idea of a fashion statement is a pair of vintage black vinyl pants, with big boots and a Led Zeppelin T-shirt. Throw into that mishegas the fact that I was raised by a 5-foot-tall, 5-footwide Yiddish-a mama, and you’ve got OY VEY IS MEIR up the tuchas!   But my point is, do your own thing! Be one with your inner chef child! Sauté kimchi and serve it over grits! Go retro! Embrace Las Vegas in the '50s or New Jersey in the '60s .. hmmm, well, same thing, actually.   And while we’re on the subject, remember when salad bars always had that super pickled bean and string bean salad? I miss that salad!! Where is that salad?!?   But enough about me. I thought we’d start off this first kvetch rant with some easy access, simple middle- eastern recipes.   Remember how much I suffered to create these for you, not that you care or ever visit or write … OY VEY! And away! Simple and great Israeli salad Imagine my surprise when at long last I made it to the land of milk & honey expecting Moses, to greet me with bowls of Israeli salad and couldn’t find an Israeli salad to save my life!  That is until I realized that DUHHH in Israel they don’t call it Israeli salad, they just call it salad, or Arabic salad and it’s everywhere. There were lunch places that only served two things; Arabic salad and hummus oh and French fries? ! Seems French fries are Jewish! Who knew??! What follows is a simple recipe for this great all-purpose salad. Just dice up your fave kind of cucumber. You can go traditional with Persian cucumbers but I like English cucumbers. Do the same with equal amounts of fresh ripe tomato and red onion. Toss the whole shebang in enough virgin olive oil and fresh lemon juice to coat well, season with salt and pepper and mix in a huge heaping plop of fresh rough chopped parsley. Some folks like to add diced bell pepper, some add mint or cilantro, some add sliced scallion. I love em all. Heavenly hummus Okay my darlings yes you can make your life easier by using canned chickpeas but if you have the time and CHUTZPAH go with dry chick peas and soak in water overnight. Then boil those babies until they are soft. Here is the kick, drain them and save the water! Puree a few coffee cups full of cooked chick peas with a few shots of the cooking liquid, add the juice of two lemons, a heaping plop of minced garlic, several heaping plops of tahini, salt, a good pinch of ground cumin and in the end a nice drizzle of virgin olive oil. Green lentil salad with charred veges Oh my darlings I love this salad with just about everything except ice cream. Buy green depuis lentils. Bring a pot of water to a boil and season with salt and bay leaves. You’ll want enough water to cover your lentils so maybe 1.5 times the amount of water you had lentils. When water is boiling throw in your lentils and return to boil, then simmer until lentils are soft but still have some crunch to them, maybe 20 minutes. Drain the lentils and while they are still hot- drizzle well with either white balsamic vinegar or sherry vinegar. Both are fabulous. Then drizzle again well with olive oil and season with salt and pepper. Meanwhile back at the ranch, you can mix in all kinds of things. I love diced or sliced onions, bell peppers. Carrots are nice too! Sometimes It throw in the veges raw, sometimes I char them or roasted them or grill them. Float your boat my dears! I always make this a day ahead and keep chilled, you may need to add some more vinegar and salt the next day, those lentils just drink it up! Remind me of myself in July! Have a delicious day my darlings! Rossi- yes she only has one name- has been a writer for many publications, such as "The Daily News," "Time Out New York” and "Mcsweeney's" to name a few. She is the writer of the "Eat Me" column for "Bust" magazine and hosts her own hit radio show on WOMR and WFMR in Cape Cod called "Bite This", now going into its 8th season.   She has been featured on “The Food Network” and “NPR” and has just completed her first edible memoir "The Devil and Mrs. Goldstein!”   As the owner and executive chef of "The Raging Skillet" a cutting-edge catering company known for breaking any and all rules, she has earned a reputation as the one to call when it's time to do something different.   www.rossirant.com & www.theragingskillet.com are here online […]