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

17
Oct
08

Grilled Pizza with Basil Garlic Crust and Homemade Sauce

This takes a little bit of prep ahead of time – at least two hours for the dough to rise plus the time needed to make it and get everything else ready (I would say around 2.5 hours total).  I started out by making the dough and setting it aside to rise, meanwhile making a batch of homemade pizza sauce.  This was the first time I’d tried grilling pizza directly on the grill with no pizza stone.  It turned out really well and was less messy than trying to use a pizza stone.  The crust was great — crispy on the outside and done in the middle, not doughy.

Quick Pizza Sauce

2 cloves garlic, minced
1 28 oz. can crushed tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sugar
salt, pepper and Italian seasoning

Cook minced garlic in olive oil for 2-3 minutes over medium heat.  Add crushed tomatoes and mix. Cook down for approximately 15 minutes, stirring occasionally.  Taste the sauce to determine the natural sweetness of the tomatoes and add a small amount of sugar if needed.  Season with salt, pepper and Italian seasoning to taste. It’s possible to freeze this sauce and use it later.  The two small pizzas I made used about half this batch of sauce.

Grilled Pizza

I found the Grilled Pizza recipe on allrecipes.com.  I followed the recipe for the crust, but used my own toppings and sauce.  Word of warning/disclaimer:  the recipe says to brush canola oil on the hot grill.  If you slap a basting brush full of oil on the hot grill, there will be a massive burst of flame that may engulf you and those you love.  You can, however, very carefully use a brush that’s been mostly drained and quickly brush little strokes of oil onto the grill.  Just be careful and don’t do this carelessly.  For toppings, I used a generous amount of tomato sauce, thinly sliced fresh mozzarella, a packaged four-cheese Italian blend of shredded cheeses, chopped basil on one pizza, Hatch green chile on the other, and freshly grated Parmesan to finish.

16
Oct
08

Big-Kid Pigs in a Blanket, Steakhouse Mac and Cheese and Apple Cider Slaw

This is a fun, satisfying meal for a cool fall night.  It’s all quick and easy, too.  I garnished the plates with apple slices and served more on the side.  The slaw and apples are a refreshing complement to the heavier sausages and mac and cheese.

Big-Kid Pigs in a Blanket

4 Chicken Apple Sausages (Pre-cooked)
1 package dough for bread sticks
2 tablespoons Dijon mustard and more for serving

Preheat oven to 350.  Spray a cookie sheet with cooking spray.  Brush each sausage with Dijon mustard and wrap in bread dough strips (approximately 2 strips per sausage).  Bake for 15 minutes, or until bread is golden brown. Makes 4 servings.

Steakhouse Mac and Cheese

I usually make baked mac and cheese in a casserole dish with breadcrumbs.  We went to Manny’s Steakhouse the other night and my husband spotted their mac and cheese side dish and asked me if I could make it like that – a huge bowl of cheesy mac mounded high without any topping.  It’s actually faster than the casserole way since you don’t have to bake it.

8 oz. elbow macaroni or small cut pasta shape of your choice (I used campanelle)
2 tablespoons butter
2.5 tablespoons flour
1 cup milk
2 cups shredded cheese of your choice (I used sharp cheddar and Parmesan)
1/2 teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg

Cook pasta according to package directions and drain.  Melt butter in saucepan over medium heat.  Add flour and blend thoroughly.  Continue cooking and stirring for 2-3 minutes.  Remove from heat and add milk, stirring thoroughly.  Place over medium high heat and bring to a boil, stirring constantly.  Reduce heat to medium after the mixture reaches a boil.  Add cheese and melt throroughly.  Add salt, pepper and nutmeg.  Mix pasta into cheese sauce.  Season with additional salt and freshly ground pepper to taste. Makes 4-6 servings.

Apple Cider Slaw

½ package bagged shredded coleslaw cabbage mix
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste

I would recommend adding a little of the oil and vinegar to the slaw at a time until you get the balance you prefer on the dressing.  You can add a little extra zing by adding a couple tablespoons of chopped fresh cilantro if you like it.

13
Oct
08

Spaghetti with Bacon, Parmesan and Cheese

Spaghetti with Bacon, Parmesan and Cheese

This is a fast and easy comfort food recipe from Cooking Light.  It makes a lot of food, too – I halved the recipe and had enough for about five generous servings.  I usually make this pretty much by the book.  If anything, I add more peas.  Be sure to use good freshly-grated Parmesan.  I like to serve this with breadsticks and a salad or fruit like red grapes on the side.




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