Posts Tagged ‘parmesan

09
Dec
08

Lasagna with Sauteed Broccolini

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30
Nov
08

Fusilli with Creamy Leek Sauce

fusilli

Fusilli with Creamy Leek Sauce

This is a quick and easy recipe from Food and Wine.  The lemon and parsley give it a fresh, bright taste.  Despite the “creamy leek sauce” name, this recipe really isn’t all that creamy, but it is flavorful and satisfying.  The Parmigiano Reggiano gives it some kick.  I considered sauteeing some chopped pancetta and adding that, but thought better of it because I didn’t know how it would work with the lemon.  I’m glad I left the recipe as-is — this turned out well.

leeks

06
Nov
08

Baked Rigatoni with Peas, Ricotta and Fontina

rigatoniplate

Baked Rigatoni with Peas, Ricotta and Fontina

The original version of this quick and easy Food and Wine recipe uses spinach.  I substituted peas because that’s what I had.  It was a good combination. I halved the recipe and ended up with 4-6 good-sized servings.

rigatonibaked

02
Nov
08

Fromage Fort

Fromage Fort

This is a Jacques Pepin recipe from Food and Wine.  Great way to use up the little bits of cheese you have left over.  I used cave-aged cheddar and Amablu Gorgonzola, both from Minnesota’s Faribault Cheese Caves, asiago, Parmesan, and Parrano cheeses.  The extra sharp cheddar and Amablu made for a pretty strong mixture, but after all, that’s what “fromage fort” means – “strong cheese.”

This can be served cold or spread on bread and broiled.  Pics of each option are included – cold with crackers and a little extra freshly ground pepper, and hot, broiled on top of crusty Italian peasant bread.  This is a great appetizer, especially with a nice glass of wine.

21
Oct
08

Confetti Slaw with Lime Dijon Dressing

Confetti Slaw

This fresh, colorful slaw is a great alternative to a run-of-the-mill salad. Toss all the ingredients together and dress with the lime Dijon below.

1/3 package shredded coleslaw mix with red and green cabbage and carrots
3 tablespoons finely chopped red onions
½ yellow bell pepper, finely chopped
½ large apple, finely chopped
¼ cup freshly grated Parmesan
Salt and freshly ground pepper

Zesty Lime-Dijon Dressing

3 tablespoons Extra Virgin Olive Oil
Juice of ½ lime
1 teaspoon Dijon mustard
1 teaspoon honey
½ clove of garlic, minced
Freshly ground sea salt and pepper to taste

Whisk ingredients together in a small bowl.  Add more EVOO or lime juice to your taste. This dressing is also great on a chopped salad.

21
Oct
08

Mini Meatloaves with Garlic Parmesan Mashed Red Potatoes

Mini Meatloaves

This recipe is from Cooking Light and it really tastes fantastic. I hated meatloaf as a kid, not because there was anything wrong with the way my mom made it – it was mostly because of the name!  It sounds terrible.  Tip to moms – call it something, anything but “meatloaf.”  Anyway, I followed this recipe exactly and it worked really well.

Garlic Parmesan Mashed Red Potatoes

After reading quite a few mashed potato recipes, none of them sounded quite like what I was after, so I just concocted this combination.  They turned out nice and creamy.

8 medium red-skinned potatoes
2 cloves of garlic, minced (divided)
¼ cup butter
¼ cup sour cream
¼ cup milk
¼ cup freshly grated Parmesan
Freshly ground salt and pepper
Seasonings of your choice such as Lawry’s seasoned salt and garlic powder

Wash potatoes and remove eyes and bad spots with a peeler, but leave skin on.  Place in a large pot and cover with cold water.  Add 1 tablespoon of salt and 1 minced garlic clove to the water.  Bring to a boil, then reduce to a simmer, cooking until potatoes are tender, about 30 minutes. Drain potatoes and return to hot pot to cook off excess water.  Remove from heat.  Smash up potatoes and add 1 clove minced garlic, butter, sour cream, milk, Parmesan and seasonings.  I added about ¼ teaspoon of Lawry’s, a couple dashes of garlic powder and some more salt and pepper.  Mix until smooth using a hand or stand mixer.  Makes  4 servings.

17
Oct
08

Grilled Romaine with Spicy Caesar Dressing

This recipe for Grilled Romaine with Spicy Caesar Dressing comes from the Food Network.  I wasn’t sure if this would be great or a disaster.  It turned out really well and we had seconds – I was more tempted to keep eating this than the Grilled Pizza!

I made several changes to the dressing recipe:

-Substituted two teaspoons of apple cider vinegar for the red wine vinegar

-Added the juice of half a medium lime (the dressing needed more tanginess and something to thin it out a little)

-Used four dashes of hot sauce instead of two

-Used 1/3 of a chipotle pepper in adobo (a little goes a long way)-

-Omitted anchovies

-Used pita chips as croutons




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