Posts Tagged ‘parmesan
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.
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.
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.
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.
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.
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)-
-Used pita chips as croutons