Tryazon: Ines Rosales, Sweet and Savory Tortas from Spain #InesRosales

Tortas in every culture has a dish that bares the same name, even though it may not be identical.  In Spain, tortas de aciete are made with extra virgin olive oil and varieties range from sweet to savory, the distinction is usually made by the sweetness of the dough and the ingredients used. The Ines Rosales tortas are still made by hand and in Seville Spain. The recipe has not changed throughout the years and remains the same since 1910, with just more flavors added to satisfy everyone’s taste buds. Some people have asked me how to describe a torta from Spain and my best answer is that it’s like a pita that crumbles and flakes when enjoyed. The distinct taste is hard to describe because the sweet versions are almost cookie like in flavor, while the savory tend to lend more towards a cracker but one thing I can share, is that the Ines Rosales tortas are amazingly delicious! When something is delicious……..what more can be said than just eat it and enjoy it!

I was sent a beautiful array of tortas from Ines Rosales to share and enjoy:

• Original; Ingredients- Unbleached wheat flour, extra virgin olive oil, sugar, anise seeds, sesame seeds, yeast, sea salt, natural anise essence.

• Seville Orange; Ingredients- Unbleached wheat flour, extra virgin olive oil, sugar, crystallized orange from Seville, yeast, sesame seeds, sea salt, natural orange essence.

• Cinnamon; Ingredients- Unbleached wheat flour, extra virgin olive oil, sugar, yeast, sesame seeds, ground cinnamon, sea salt, natural cinnamon essence.

• Sesame and Sea Salt; Ingredients- Unbleached wheat flour, extra virgin olive oil, whole wheat flour, sesame seeds, sugar, sea salt, yeast.

Now, you see tortas in aciete and you think oily. They thankfully are not and the oil is in the flavor but it’s not overwhelming and you are left with no oily residue on your hands when you are eating them, just the beautiful flaky goodness. Each torta is individually wrapped in it’s waxed paper, so makes it easy to grab and go, or even to put out for guests to enjoy. There are no rules when enjoying these tortas. Many times they are eaten as-is in place of a snack, with a dip, a coffee or even a spread or to accompany any meal. The dough used is simple but that is where the goodness lays because there are no lab created ingredients here, just real good ingredients and like any baked good, the quality of the ingredients used make the difference and it shows with Ines Rosales tortas.

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I made a Spanish/Italian (hey, I said no rules here!) theme dinner that was an array of cured meats and cheeses, plus I had 2 vegetarian guests. Ines Rosales tortas are even Vegetarian friendly, so making a counterpart dish was easy but a little of a first for me. I made a pasta-less Vegetable Lasagna. I grilled all the seasonal vegetables, from eggplants (both striped and mini varieties), Italian squash, and a sauce made from fresh tomatoes. I made the lasagna ahead and asked guests which cheese was approved beforehand because I did not want to add an ingredient that was not acceptable. I can say that making lasagnas in single serve dishes makes serving easy and especially when lasagna slices can come apart and not look appetizing. The lasagna sees none of that because you make and serve in the same dish, so these style dishes allow the host to now worry about serving guests and every dish looks as perfect as the next.

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Now, I thought my meat eaters would stay free of the veggie lasagnas but most enjoyed sharing a serving along with their tortas. The Ines Rosales tortas I used were the savory ones, the Original and Sesame with Sea Salt versions, as this was to accompany our dinner. I made spreads that were Mascarpone based and even an olive toss, that was several olive varieties with just a touch of grain mustard and a lemon based olio. Having guests pick what they want and how much by allowing them to make their own tortas, guarantees a happy host that does less, but more importantly, guests that make their dish as they wish. I purchased everything from Mortadella with Peppercorn and Pistachios, Capocollo and I even found a nice spicy version, Sopressata, Prosciutto, Salami (both peppercorn crusted and normal) to a variety of cheeses. I included Provolone, Manchego to a crumbly Feta cheese because these cheeses tend to cut the fat from the cured meats well along with the spreads. The Ines Rosales tortas have that paper wrap I mentioned and when you unwrap the torta, you can even prep it right over the wrap. It’s then easy to transfer to a plate or just enjoy right there off the wrap!

Ines Rosales Torta with an array of cured meats

Easy and Fast to make any dinner enjoyable!

I can share there was not one torta that was not enjoyed. The Ines Rosales cinnamon variety reminds me of a churro-like cookie to those Bunuelos I enjoyed as a child. Perfect with a cup of coffee to dipped in hot chocolate. The cinnamon used is an accent to the torta and not overwhelming. The Seville Orange is my favorite of the sweet versions. I love Valencia oranges and the orange used resembles those citrus notes. I plan to make a honey Mascarpone spread (again) and enjoy this torta in the morning. So far, I have enjoyed the Seville Orange from Ines Rosales in this manner for 3 mornings straight. I made orange slices in a simple syrup from scratch to add, then toss some toasted Walnuts (or any nuts of your choice…..imagine Pistachios) and you will walk out the door with a smile. These tortas are just a delight and each one is like unwrapping a little treat that plays well with many dishes, not just those with a European flair. They would be great to accompany with a salad, a warm soup on a cold day, to even creating a crust for meats (pulse in a food processor) and you can ever make a great crust for Mozzarella cheese sticks. The possibilities are really up to you but even on a lazy day, I can enjoy an Ines Rosales just as it is and still have a smile 🙂 .

Connect with Ines Rosales at:

• On-line
• Facebook
• Twitter
• Pinterest
• YouTube
• #InesRosales #Tryazon

I received the above product(s) free of charge from Ines Rosales and Tryazon.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Smiley360: Boursin® Cheese #Review #BoursinCheese

Who doesn’t love cheese? I think everyone at least likes one type. In my house when we go grocery shopping, we need to narrow down what we have from the cheese aisle! We bake with cream cheeses, enjoy spreads on crackers, to just munching on them as they are. Goat cheeses to raw milk cheeses, we have tried and/or been gifted most. I was so thrilled when Smiley had the Boursin Cheese campaign because it was a perfect fit.

Boursin Cheese has been making cheeses and spreads since 1957. Francois Boursin, created the first variety (fromage frais/fresh cheese), which was a cheese base that guests then customized by adding their own seasonings and herbs. You can imagine the varieties and blends created and why Boursin still continues to delight us with their cheeses. Boursin has now made things easier by pre-blending their herbs, spices, and seasonings for easier enjoyment.

You have Boursin Cheeses and Boursin Gourmet Spreads made with a French-style cream cheeses to choose from:

Boursin Cheeses-

• Original
• Pepper
• Red Chili Pepper
• Garlic and Fine Herbs
• Shallot and Chive
• Boursin Light
• Cranberry & Spice (Seasonal flavor)
• and many from fruit blends to savory ones too!

 

Boursin Gourmet Spreadable-

• Garlic & Fine Herbs
• Light Garlic & Fine Herbs
• Red Chili Pepper
• Spinach & Artichoke
• Sundried Tomato & Basil
• Creamy Asiago & Roasted Red Pepper
• Vermont White Cheddar & Sage
• and many more with seasonal flavors too!

 

There is something for everyone and one is sure to make your cheese platter pop. What I like best is that you don’t need a special occasion to enjoy Boursin cheeses, as we many times pick-up one or two versions to just enjoy before meals.  Boursin cheeses are also made with simple ingredients and look for yourself at their ingredients list, you will be pleasantly surprised.  Their new Creamy Asiago and Roasted Red Pepper spread captures that red bell pepper sweetness and spice, which goes so well with the nuttier notes from the Asiago cheese.  The french style cream cheese base has a nice tang that just makes everything meld together perfectly. I will hunt to find this new version alone!

Find your favorite(s) with Boursin because you don’t need a holiday to celebrate when it comes to enjoying Cheese:

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I received the above product(s) free of charge from Simley(360) and Boursin Cheeses.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

HouseParty: Triscuit Thin Crisps in Sour Cream & Chive, Wasabi & Soy Sauce and Cinnamon Sugar #Review #TriscuitParty

Who does’t love a house party? This HouseParty, sponsored by Triscuit, was not only filled with goodies for the host and guest, but we were able to try the three newest flavors. The HouseParty kit also included the following:

• Large totes for each guest
• Free coupons that guests can redeem for free Triscuit Thin Crisps
• Triscuit boxes for guests to take home
• 3 boxes in the new Wasabi & Soy Sauce flavor
• 3 boxes in the new Sour Cream & Chive flavor
• 3 boxes in the new Cinnamon & Sugar flavor
• A chip bowl to share Triscuit Thin Crisps with guests
• Recipe card for the loaded baked potato dip
• A dip bowl for guests to try different dips I made

As always, Houseparty is very generous with the kit and provides you with pretty much everything you need to hold a successful event. You just supply the guests and party on! I had each guest provide feedback on the each flavor and also if they enjoyed attending the sponsored event.

The new Triscuit Thin Crisps are very different from the original recipe, as these are made with brown rice. The flavors are also not typical but delicious indeed.

Triscuit Thin Crips in Sour Cream & Chive– This was a liked crisp but ranked third in likability. Some guests reported that the crisp tasted more like a sour cream & ranch chip and could not pick-up the chive notes that usually resemble onion. The texture was very well liked, as were the ingredient’s list on the box. You have a short list and everything is identifiable. 10 crackers are just 130 calories and 25 only come from fat. Definitely a savory snack that not only satisfies your taste buds but does not punish your waist line. The dip most enjoyed with this cracker was the caramelized onion dip I made because it helped bring out the desired onion notes some felt were missing.

Ingredients-
LONG GRAIN BROWN RICE, WHOLE GRAIN SOFT WHITE WHEAT, SOYBEAN OIL, NATURAL FLAVOR (CONTAINS MUSTARD), SALT, ONION POWDER, SOUR CREAM POWDER (CREAM, NONFAT MILK, CULTURES), NONFAT MILK, BUTTERMILK, YEAST EXTRACT, SPICES (INCLUDES CHIVE), CITRIC ACID, SUGAR

Triscuit Thin Crisps in Cinnamon & Sugar– This is the crisp that satisfies your sweet tooth and can even be paired with a scoop of vanilla ice cream. Some even dipped it in a caramel sauce and guests reported the flavor is addicting! I liked that the crisp is not too sweet or overly covered in cinnamon. The base on this cracker is brown rice and sweet potato. You taste the sweetness the potato gives, but it pairs very well with chocolate or just munching as is. I had a few guests comment that this flavor tasted like what you find on “deep fried ice cream” but again at 130 calories for 10 crisps, minus the frying mess.

Ingredients-
LONG GRAIN BROWN RICE, WHOLE GRAIN SOFT WHITE WHEAT, SOYBEAN OIL, DRIED SWEET POTATO, SUGAR, CINNAMON, BROWN SUGAR, SEA SALT, NATURAL FLAVOR, YEAST EXTRACT.

Triscuit Thin Crisps in Wasabi & Soy Sauce– The most liked of the savory variety was this one and it has a flavor that bites back! New and not the common flavor you would expect in a snack but it does not only satisfy your salty cravings, it makes you come back for more. This one was great with a horseradish pub cheese dip I had out for the sour cream & chive flavor. We were all surprised a cheddar based dip went so well with it! Same 130 calories per serving as the other flavors!

Ingredients-
LONG GRAIN BROWN RICE, WHOLE GRAIN SOFT WHITE WHEAT, SOYBEAN OIL, SUGAR, SEA SALT, MALTODEXTRIN, DEHYDRATED SOY SAUCE (FERMENTED SOYBEANS, WHEAT, SALT), YEAST EXTRACT, CITRIC ACID, PARSLEY FLAKES, NATURAL FLAVOR (CONTAINS MUSTARD), DISODIUM INOSINATE, DISODIUM INOSINATE, DISODIUM GUANYLATE, WASABI POWDER

This Houseparty was easy and everyone did not dislike any of the snacks or dips that were available!  Guests enjoyed taking home gifts and of course being able to redeem a coupon towards a free box.  I did find a coupon on-line so you can also save when try these.  For more information on the new Triscuit Thin Crisps, please visit the links below.

Connect with Triscuit Thin Crisps:

• On-line Coupon– http://bricks.coupons.com/Start.asp?tqnm=vdupdvh57561263&bt=vg&o=116999&c=TL&p=eRQ3gNZj
• Triscuit On-line– http://brands.nabisco.com/Triscuit/
• Facebook– https://www.facebook.com/triscuit
• Twitter– https://twitter.com/TheRealTriscuit
• Pinterest– http://www.pinterest.com/TRISCUIT/

I received the above product free of charge from HouseParty & Triscuit.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

 

Bob’s Red Mill: Herby Cheese Crackers made with Rice Flour, Gluten Free #MeatlessMonday

Going with my Meatless-Monday dish, I decided to pair up my soup with a nice Gluten Free option, Herby Cheese Crackers. I used a mix of Gouda and Parmesan, however I have made these with a white cheddar cheese and plain sharp cheddar varieties. The cracker’s texture will vary by the cheese you use! I make sure to stick to a good quality cheese because the recipe only requires 2 ounces and I have had unpleasant experiences when a cheap cheese (this is not always connected by what you pay) that has oozed tons of oils and fats. No one wants an oily cracker….I want flaky with a nice crumble. Let’s Begin!

Dough:

• 2 Ounces of grated Sharp Cheddar Cheese or a cheese that has a close enough moisture content. You can use a semi-soft and pair it with a freshly grated harder cheese too. Allow the cheese to come to room temperature (after you grated).
• 2 tablespoons of Unsalted Butter (softened)
• 1/2 cup of Bob’s Red Mill Rice Flour
• 1/4 teaspoon of Baking Soda
• 1 teaspoon of herbs (I mixed dried herbs with fresh)
• Salt and Pepper to taste (taste your cheese to measure saltiness before adding salt)
• *Optional- You can add Red Pepper Flakes, Smoked Paprika even a dash of Cayenne Pepper. You can also crumble pre-cooked bacon or pancetta to change the flavors.

In a medium sized mixing bowl, combine the Rice Flour, baking soda and herbs. I used dried parsley, thyme, tarragon and oregano. My plants have been blooming well in this mild Winter we have been having in California, so I used some fresh sage and thyme to make a 1 teaspoon’s worth with the dried herbs. Add your salt and pepper. I used a smoked salt for additional flavor and a pepper medley variety. I also included (optional) a dash of smoked paprika, a dash of red pepper flakes and also a small dash of cayenne to give the crackers some kick.

In another bowl, grate your cheese. I used a semi-soft gouda and a grated hard cheese variety of mixed parmesan and romano. Add the cheese to your flour mixture and then incorporate the softened unsalted butter to the mix. I do not want to smell crackers on my hands all day so I use a glove to pretty much make a ball. Want a different way? Cream the butter and cheese in your with your mixer and add the flour mixture after. If the mix seems dry, add a 1/2 teaspoon of water. You do not want a super moist dough as this dough will rest and re hydrate in the fridge, plus we are making crackers and not bread. I usually rarely add water and just keep gathering the crumbs around until they play nice 🙂 Using plastic wrap, create a log that is almost 11 inches long. You can decide how large you want the crackers but since I want to have mine swim in my soup, I always go small. The log can be shaped and in this case I used the assistance of a wooden chopstick to make a crease, which will then help me work these into a heart shape. You can just go square or even round….or we can also have fun and create and abstract shape!

Allow the dough to rest in the fridge 20-30 minutes if you need to shape after, or 40 minutes if you will be just slicing and baking. Heat your oven 350 degrees. Take the dough out and you can I usually slice half a log and return the other half to the fridge while the first batch bakes.  I used the chop-stick to help refine the heart shape too.

Bake the crackers for about 10 minutes and then cool.   You then bake the other half and these go great with soup, salads, or just by themselves. Enjoy!

Find out more about Bob’s Red Mill products at:

• On-line– http://www.bobsredmill.com/
• Twitter– https://twitter.com/BobsRedMill
• Facebook– https://www.facebook.com/BobsRedMillNaturalFoods
• Pinterest– http://www.pinterest.com/bobsredmill/
• Save with a $1.00 off coupon– http://www.bobsredmill.com/get-a-coupon.html

I received the above product free of charge from Bob’s Red Mill.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.