COOK OF THE WEEK - ROSIE GARGANO

I first met Roseann Gargano when I was invited to the Christmas Party for the Humboldt Independent Newspaper employees. I invited her to be the Cook of the Week. She graciously accepted and sent me her recipes. Rosie, which she prefers to be called, was born and raised in York, NE, the youngest of five children. Her grandfather had settled there in 1888. He had a shoe business with his brother, which became her dad’s business. She remembers spending many Saturdays at the shoe store as a youngster. Her dad would treat her to an ice cream sundae at the drug store next door to the shoe store. Also on Saturday night it was a popular time for people to shop and visit. There was a popcorn stand at the end of the block and it was delicious popcorn and only 10 cents a bag! Rosie attended kindergarten through 12th grade at St. Joseph’s Catholic School. (This coming summer, St. Joseph’s will be celebrating the 125th All School Reunion.) After graduating from high school, Rosie attended Creighton University in Omaha where she met her future husband, Jim Gargano. They eventually bought a weekly newspaper in Belmond and then the Humboldt Independent Newspaper and moved to Humboldt in 1986. She says she worked in the business for many years, until their children came into the business as well. Then she cut back her duties and retired. “We are fortunate to have four wonderful children, three of whom live in Humboldt,” Rosie states. Jaime (Jake) Zweibohmer, Jeff (Tricia) Gargano, and Brian (Tammy) Gargano all live in Humboldt. Their son, Rick Gargano, lives in Clear Lake. They are the proud grandparents of 11 grandchildren. Jeff and Tricia’s family includes Michael, Austen, Abbey, Ty, Jayden and Tori; Brian and Tammy’s family include Alyssa, Madison and Hudson; and Jaime and Jake’s children are Gus and Meg. Alyssa lives and works in Des Moines, Michael and Madison are students at Iowa State University in Ames and the rest of the grandchildren live in Humboldt. Rosie says, “It is a joy to be able to be a part of their lives.” Her hobbies include golfing, reading, music, Bridge and walking. During the winter months for the past ten years she has been able to escape Iowa winters by spending time in Arizona, one of the most interesting places to enjoy meeting new friends from all over the United States. Her recipes are a collection of favorites of her family.Tender Italian Baked Chicken This baked chicken recipe is ready in just 30 minutes. An easy breadcrumb and Parmesan coating keeps each chicken breast moist and delicious.3/4 cup mayonnaise1/2 cup grated Parmesan cheese3/4 teaspoon garlic powder3/4 cup Italian seasoned bread crumbs4 skinless, boneless chicken breast halves Preheat oven to 425 degrees. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place breadcrumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the breadcrumbs to coat. Arrange coated chicken on a baking sheet. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.Herb Roasted Potatoes and Onions2 pounds unpeeled red potatoes, cut into cubes1 large sweet onion, cut into strips1 green pepper and 1 red pepper, seeded and cut into strips2 to 3 tablespoons extra virgin olive oil1/2 teaspoon dry rosemary or 1 to 2 tablespoons fresh rosemary, chopped and added1/2 teaspoon thyme1/2 teaspoon basilsalt and pepper Mix the oil and herbs in a cup. Put potatoes, peppers and onion in a gallon zip lock bag. Add oil mixture into the bag and zip closed; shake it to mix up everything. Place on a quick release foil lined cookie sheet. Roast in a 425-degree oven for about 40 to 45 minutes. Check for tenderness of potatoes. (I like mine to get a little crispy and brown.) Can use a convection oven and adjust the time to 30 minutes.Balsamic-Roasted Brussels Sprouts (2012, Ina Garten, All Rights Reserved.)1-1/2 pounds Brussels sprouts, trimmed and cut in half through the core4 ounces pancetta, 1/4-inch diced1/4 cup good olive oilkosher salt and freshly ground black pepper1 tablespoon syrupy balsamic vinegar Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.Smashed Roasted BabyPotatoes1-1/2 pounds, smaller new potatoes (use red or golden with skins on)2 or 3 tablespoons extra virgin olive oilfresh Rosemary (can substitute dry) salt and pepper Par boil the whole new potatoes for about 10 to 15 minutes in a pot of water with a tablespoon of olive oil added to the water. When the potatoes are fork tender, drain the potatoes and place on a clean kitchen towel. Cover the potatoes with another clean kitchen towel and smash them with the palm of your hand while the potatoes are still hot. Then place the potatoes on a rimmed cookie sheet that is covered with quick release foil. Drizzle with about 2 tablespoons of the olive oil. Sprinkle with fresh rosemary that has been chopped (about 2 springs). Or if using dry rosemary that is chopped, use about 1 to 2 teaspoons. Sprinkle with salt and fresh cracked black pepper. Place pan of potatoes in a pre-heated 425-degree oven for about 20 to 30 minutes until the potatoes are browned and a little crispy.Autumn Kale SaladAbout 8 ounces of Kale, prepped and torn into bite size pieces1 Granny Smith apple, diced1/2 cup of Craisins4 ounces of crumbled goat cheese1-1/2 cups of pecans, roasted4 radishes, thinly slicedDressing:1 tablespoon stone ground mustard1 tablespoons honey3 tablespoons plain white vinegar4 tablespoons olive oilsalt and pepper Prep kale. Set aside. Put pecans on a baking sheet and toast in 350-degree oven for 7 to 9 minutes. Remove from oven and let cool. Next, in a small bowl, mix together stone ground mustard, honey, plain white vinegar and salt and pepper. Whisk to combine and then slowly add olive oil until completely combined. Assemble salad. In a large bowl combine kale, diced apples, sliced radishes, toasted pecans, Craisins, and crumbled goat cheese. Finish off with dressing and toss to coat all of the kale leaves.Charleston Cheese Dip1/2 cup mayonnaise8 ounces package cream cheese, softened1 cup grated sharp cheddar cheese1/2 cup grated Monterey Jack cheese2 green onions, finely choppeddash of cayenne pepper8 Ritz crackers, crushed8 slices bacon, cooked and crumbled Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish. Top mixture with cracker crumbs and bake for 15 minutes, or until heated through. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also if you are new in town, this is a good way to introduce yourself to the Humboldt County and surrounding communities. I look forward to visiting with you.The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.