Parmesan

You are currently browsing articles tagged Parmesan.

Cheddar Parmesan Biscuits

July 12, 2009 in Bread, Extra's by misterdelicious | 2 comments

These are delicious and easy to make.  Just stick to a couple basic techniques and you will have fluffy biscuits each time!  Plus they make the whole house smell fantastic!

The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven.  The butter has to stay cold throughout or you wont get flaky biscuits!

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Tbs Sugar
  • 3/4 cup Cheddar, grated
  • 1/4 cup Parmigian, grated
  • 1  stick butter, cubed and kept cold
  • 3/4 cup Buttermilk, kept cold

Directions

Preheat oven to 450F and line a cookie sheet with some wax paper.

Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar).  If you have a Kitchen Aide mixer, that's the best.    Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour.   It is very important that the butter is added cold and kept cold.  After the butter has been cut into the flour, set aside in the fridge to keep it cool.  If you don't have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.

Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl.  Add the grated Parmigian into the bowl.

Combine the dry ingredients with the cheese and mix briefly with a wooden spoon.   With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms.  Or mix them together with a wooden spoon and again some muscle.  You want to mix till it just until a bread ball forms.  Do NOT over work the dough as it will melt the cold butter.

Take the ball and knead on a floured surface for just a minute or two.  Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring).   Then either cut it into squares or take a glass cup and make circular biscuits.

Place biscuits on the cookie sheet with the wax paper.  Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.

Bake for 20 minutes.

Take out and set aside for 10 minutes before serving.  You can keep it warm by placing it in a hand towel lined bowl, covered.

Delicious.

Tags: , , ,

Tomato BLT Salad

December 10, 2008 in Salad, Side Dishes by Moogie | No comments

This is a good side dish with meat.  Pick out nice, big plum tomatoes and plan to make 2 halves per person. This recipe is for 2 people.  Handle the tomatoes gently after they are cooked.

INGREDIENTS:
  • 1-2 slices bacon, cooked, drained & chopped
  • 1/3 romaine lettuce, washed, dried & chopped
  • 1/3 cup bread crumbs, fresh & soft
  • 1 stalk celery, minced
  • 2 Tbsp parmesan cheese, grated fine
  • 2 tsp olive oil, extra virgin
  • 2 med plum tomatoes
  • 1/8 tsp black pepper, freshly ground
  • 2 tsp mayo
  • cherry tomato halves for garnish (totally optional)
DIRECTIONS:
  1. Preheat oven to 450 degrees
  2. Cook bacon until crisp, drain & chop
  3. Combine bacon, lettuce, bread crumbs, celery, grated parmesan cheese & olive oil.  Mix well and set aside.
  4. Halve the plum tomatoes lengthwise and scoop out insides, leaving 1/4" to 1/2" shell.
  5. Sprinkle inside of each tomato half with pepper and brush with the mayonnaise.
  6. Mound the bacon mixture in each tomato half and transfer to a prepared baking pan.
  7. Just before serving, roast tomatoes uncovered for 10-12 minutes until a bit brown on top or until tomatoes start to wilt.
  8. Optional:  serve with  halved cherry tomatoes sprinkled on top.

Tags: , ,

Lemon Risotto

November 30, 2008 in Side Dishes by Moogie | 2 comments

This dish requires your constant attention to prepare.  It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time.  It is delicious and really worth the time spent preparing it.

Makes 4 side servings or 2 main dish servings.

Ingredients:

  • 4 cups vegetable stock
  • 1 Tbsp olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced or pressed
  • 1 cup Arborio rice, washed
  • 1/4 cup dry white wine
  • salt, to taste - probably 1/2 tsp or so
  • 1 lemon - grate for zest & squeeze for juice
  • 1 egg beaten
  • 1/4 cup Parmesan cheese, freshly grated
  • pepper, freshly ground

Directions:

  1. Have the stock simmering very low in a separate sauce pan.
  2. Heat the oil in a wide, heavy-bottomed frying pan.
  3. Saute the onion & garlic over medium low heat until the onion is golden.
  4. Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
  5. Stir in the wine & salt and cook over medium heat, constantly stirring.  The wine should simmer very softly until it evaporates.
  6. When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
  7. Continue cooking in this manner:  cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
  8. After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
  9. In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
  10. Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
  11. Immediately stir in the lemon mixture and taste to adjust salt & pepper.
  12. Return to heat and stir for a few seconds.
  13. Serve right away,

Tags: , , , , , , ,

Cast-Iron Chicken Parmigiana

October 17, 2008 in Entree's, Poultry by misterdelicious | No comments

This is such a comfort food dinner for my family.  I serve it with fresh pasta, and the casti iron skillet looks great coming from the oven straight to the table.  If you don't have a cast iron skillet you can use another oven-safe skillet.

Ingredients

  • 1.5 lbs chicken breasts
  • 1/2 cups flour
  • 1 egg
  • Bread crumbs
  • Fresh basil
  • Fresh Mozzarella
  • Ground Parmigian
  • 28oz Can Crushed Tomato
  • spoonful of tomato paste
  • 1 small onion diced
  • 3-4 garlic cloves minced
  • 1 bay leaf
  • Dried Basil and Oregano
  • Salt and Pepper
  • Olive Oil

Directions

Sauce first
  • Sautee garlic and onion in small saucepan until translucent with some olive oil.
  • Add crushed tomatoes and spoonful of tomato paste.
  • Add some basil, oregano, salt and pepper.
  • Stir and let simmer with a lid.
Prepping the Chicken
  • Preheat oven to 350F
  • Take the Chicken and flatten it a little with a mallet.  You don't want to make it super thin.
  • Prepare the assembly train for the chicken.  Flour, egg then bread crumbs.  Add some of the ground parmigiana to the bread crumbs.
  • Brown the breaded chicken on each side in the cast iron skillet with a little olive oil.  About 2 minutes per side.  Once browned set the chicken aside.
  • Once the skillet has cooled, clean it a little with a paper towel and add the sauce into the skillet.
  • Place the chicken cutlets into the sauce.  Make sure they are submerged.
  • Place basil leaves on top, then place some sliced fresh mozzarella on top of the basil.  Then add some parmigiana above that.
  • Place in oven for 30 minutes.
  • Take out and serve over pasta!

Tags: , , , , ,

Turta of Rice

September 2, 2008 in Casserole, Entree's, Side Dishes by Moogie | No comments

This is Aunt Chelsa’s recipe

Ingredients

 

2 cups

4 cups

1 ½ tsp

2 Tbsp

10

3 oz.

½ cup

1 bunch

Some

Some

Some

 

 

Rice, white, raw

Water

Salt

butter

Eggs, beaten

Parmesan cheese, grated

Parsley, fresh, minced

Green onions, minced

Olive oil

Salt

pepper

Instructions

  1. Cook rice: Bring water, salt & butter to a boil, add raw rice. Bring back to a boil, turn the heat down and simmer for 20 minutes, covered.

  2. Transfer the rice to a large mixing bowl.

  3. Preheat oven to 350o.

  4. Oil (pam) a 10 X 12” pyrex cooking dish.

  5. Fry onion & parsley in oil and stir into the rice. Add salt & pepper to taste.

  6. In another bowl beat the eggs.

  7. Stir eggs into the rice mixture.

  8. Stir in parmesan cheese.

  9. Pour into the pyrex cooking dish.

  10. Bake about 30 minutes.

  11. I have had this served warm or cold. Warm is better.

Tags: , , ,

Potatoes Parmesan

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

4

1/3 cup

1/3 cup

1 Tbsp

¼ to ½ stick

2

Some

some

 

Potatoes, russet

Parmesan cheese, grated

Italian bread crumbs

Mrs. Dash

margarine/Butter/Olive Oil(your pick)

Eggs, beaten

Salt

pepper

 

Instructions

 

  1. Preheat oven to 350o.

  2. Combine the parmesan cheese, bread crumbs & Mrs. Dash in a bowl and set aside.

  3. Prepare 1 or 2 cookie sheets.

  4. Wash & dry potatoes, leaving skin on.

  5. Cut potatoes lengthwise so you have large, flat slices. About 3-4 slices per potato.

  6. Dip the slices first into the egg mixture and then dip in the bread crumb mixture.

  7. Lay the potatoes in a single layer on the cookie sheet(s), sprinkle with salt & pepper to taste.

  8. Dribble or brush a little of the margarine/butter/olive oil onto the tops of each slice.  VERY IMPORTANT STEP!

  9. Bake for 45 - 55 minutes, until brown & crispy.

Tags: , ,

Grandma's Pesto Sauce

August 30, 2008 in Extra's, Sauces by Moogie | No comments

Ingredients

 

 

2 cups

1/2 cup

2 Tbsp

2 cloves

1 tsp

½ cup

2 Tbsp

3 Tbsp

 

Basil leaves, fresh

Olive oil

Pine nuts

Garlic, minced

Salt

Parmesan cheese, grated

Romano cheese, grated

Butter

 

Instructions

 

  1. Blend or process until almost smooth: basil leaves, olive oil, pine nuts, garlic & salt.

  2. Add: parmesan & romano cheeses.

  3. At this point, you can freeze the mixture, if you want.

  4. To serve over pasta: Stir the Pesto mixture, plus the butter into pasta, adding 1 Tbsp of the warm pasta water, which helps blend the pesto sauce in.

Tags: , , ,