Warm Robiola Cheese With Pine Nuts Olives And Golden Raisins Recipes

WARM ROBIOLA CHEESE WITH PINE NUTS, OLIVES, AND GOLDEN RAISINS

Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins image

Robiola Bosina -- a soft blend of cow's- and sheep's-milk cheese -- is the perfect base for a topping of olive-raisin relish.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

Ingredients

1/2 cup chopped homemade or store-bought roasted red peppers
2 tablespoons pine nuts, toasted
2 tablespoons chopped oil-cured black olives
2 tablespoons chopped golden raisins
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
8 ounces Robiola Bosina cheese
Garnish: fresh oregano

Steps:

Mix together peppers, pine nuts, olives, raisins, oregano, and oil. Let stand for 30 minutes. Meanwhile, let cheese stand at room temperature.
Preheat oven to 375 degrees. Bake cheese in an ovenproof serving dish until just starting to melt around the edges, 5 to 7 minutes. Top with relish. Garnish with oregano. Serve immediately. (Reheat cheese in oven for about a minute if it starts to set.)

SPINACH WITH SHALLOTS, PINE NUTS, AND GOLDEN RAISINS

Spinach with Shallots, Pine Nuts, and Golden Raisins image

Categories Nut Fry Steam Low Fat Raisin Pine Nut Spinach Fall Shallot

Yield serves 4 to 6

Number Of Ingredients 7

Ingredients

1/2 cup golden raisins
1/2 cup chicken stock (page 227) or low-fat, reduced-sodium chicken broth, heated
1/2 cup pine nuts
2 tablespoons olive oil
2 shallots, chopped
2 pounds spinach, dandelion, or chard, tough stems removed
Coarse salt and freshly ground black pepper

Steps:

Place the raisins in a small bowl. Pour over the heated chicken stock. Let rest to plump and rehydrate, 10 to 15 minutes.
Meanwhile, place the pine nuts in a large heavy-duty skillet over medium heat. Toast, stirring frequently, until golden brown, about 8 minutes. Remove to a bowl and set aside.
Heat the olive oil in the same skillet over medium-low heat. Add the shallots and cook until translucent, 3 to 5 minutes. Increase the heat to high, add the spinach, and stir-fry until wilted, 1 to 2 minutes. Drain the golden raisins, discarding the liquid or reserving for another use. Add the drained raisins and toasted pine nuts. Taste and adjust for seasoning with salt and pepper. Serve immediately.
toasting nuts
Toasting nuts really brings out their flavor. Toast nuts in a dry skillet over medium-high heat until fragrant, 5 to 7 minutes. Or place them on a baking sheet and toast in the oven at 350°F until brown and toasted, about 10 minutes.

WARM ROBIOLA CHEESE WITH PINE NUTS, OLIVES AND GOLDEN RAISONS

WARM ROBIOLA CHEESE WITH PINE NUTS, OLIVES AND GOLDEN RAISONS image

Categories Cheese

Yield 10

Number Of Ingredients 7

Ingredients

1/2 cup chopped roasted red peppers
2 tablespoons pine nuts, toasted
2 tablespoons chopped oil-cured black olives
2 tablespoons chopped golden raisins
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
8 ounces Robiola Bosina cheese

Steps:

Mix together peppers, pine nuts, olives, raisins, oregano and olive oil. Let stand for 30 minutes. Meanwhile, let cheese stand at room temperature. Preheat oven to 375 degrees. Bake cheese in an ovenproof serving dish until just starting to melt around the edges, 5 to 7 minutes. Top with relish. Garnish with oregano. Serve immediately. To reheat, place cheese in oven for about a minute if it starts to set.

SWORDFISH WITH RAISINS AND PINE NUTS

Swordfish With Raisins and Pine Nuts image

Make and share this Swordfish With Raisins and Pine Nuts recipe from Food.com.

Provided by Dancer

Categories Canadian

Time 32m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs swordfish, 1-inch thick
flour, as needed
1 tablespoon olive oil
1 cup dry white wine
1/2 cup freshly squeezed orange juice
1 tablespoon lemon juice
20 blanched roasted almonds
1 parsley sprig, minced
1 fresh mint sprig, minced
1 marjoram, sprig minced
1/3 cup golden raisins or 1/3 cup sultana
1/3 cup pine nuts, lightly toasted
salt
fresh ground black pepper

Steps:

Cut swordfish into pieces about 2 by 4 inches. Dredge swordfish pieces in flour. Pour olive oil into a large skillet and brown swordfish lightly on all sides.
Remove the fish from the skillet and drain it on paper towels. Add wine, orange juice and lemon juice to skillet, and reduce the liquid by half.
Meanwhile, plump raisins in warm water for 10 minutes while you grind the almonds with a mortar and pestle. Add herbs and mash into nuts. Add enough liquid from the skillet to form a paste, then add to the pan along with the raisins and pine nuts, stirring the ingredients together well.
Return the fish to the skillet and heat through. Salt and pepper to taste.

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