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Southern Side: Creamed Collard Greens

YumSugar — Wed, 18 Nov 2009 12:50:11 -0800

I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites - like a turkey roulade instead of a whole roasted turkey, for instance.

Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.

But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading

Mac Attack! Macaroni and Three Cheeses

partysugar — Fri, 02 Oct 2009 10:30:51 -0700

This isn't a trick readers, so get excited, I've got a treat for you: For the month of October we're going macaroni and cheese crazy! There's nothing quite as comforting as a plate full of gooey, cheesy macaroni with a crispy topping, which is why we'll be featuring our favorite mac and cheese recipes for the next four weeks.

To kick things off, I made this savory and somewhat classic macaroni and three cheeses. Parmesan, white cheddar, and Gorgonzola are combined with a onion-infused béchamel. The addition of Worcestershire sauce may seem odd, but I assure you, it gives a subtle tang to the sauce and mellows out the pungency of the blue cheese.

There's only one problem with this mac and cheese. It's incredibly delicious and if you aren't careful, you may end up eating too much of it at once! Yes, I'm speaking from experience. To check out the recipe, read more.

Macaroni and Three Cheeses
From Food and Wine

Ingredients

1 pound elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup Gorgonzola (about 4 ounces), at room temperature
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
3/4 cup fine plain bread crumbs, preferably homemade

Directions

In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°.
Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes.
Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.

Serves 8-10.

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Fast & Easy Dinner: Tofu Parmigiana

partysugar — Thu, 17 Sep 2009 08:00:31 -0700

Sick of eggplant parmesan? Well get excited, this recipe is for you. It replaces the purple vegetable with tofu steaks. Instead of deep-frying them, the tofu is coated with bread crumbs and cooked in just one tablespoon of oil.

Store-bought marinara is enhanced with sauteed mushrooms and onions. Using part-skim mozzarella reduces the fat content of this Italian classic. To make it for your family tonight, get the recipe and read more.

Tofu Parmigiana
From Eating Well

Ingredients

1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil

Directions

Combine breadcrumbs and Italian seasoning in a shallow dish.
Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes.
Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Serves 4.

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Fast & Easy Dinner: Rosemary Chicken Pizza

partysugar — Tue, 01 Sep 2009 06:50:37 -0700

By now, you may know that I love pizza. Not only do I serve it as an appetizer and use leftovers as toppings, but I make it when I'm in need of a quick pick-me-up. After a long day, there's nothing quite as comforting as a crisp crust oozing with melted cheese.

Assembling a pizza also allows me to get creative in the kitchen without having to waste a ton of time prepping ingredients. This simple recipe combines a crunchy dough with rotisserie chicken, goat cheese, rosemary, and Parmesan cheese.

It's a filling meal on its own, but for additional balance I'll enjoy it with mixed greens. To look at the recipe, read more.

Rosemary Chicken Pizza
From Every Day With Rachael Ray

Ingredients

Pizza dough
Extra-virgin olive oil, for brushing and drizzling
Freshly grated parmesan cheese, for sprinkling
Coarse salt
2 cups shredded rotisserie chicken
5 ounces goat cheese, crumbled
½ tablespoon chopped fresh rosemary (about 1 sprig)

Directions

Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°.
Invert a second baking sheet on a work surface and cover it with a sheet of parchment paper. Stretch the pizza dough to fit the parchment paper.
Brush the dough generously with olive oil and sprinkle lightly with parmesan and salt. Scatter the chicken, goat cheese and rosemary on top.
Slide the pizza and the parchment from the cool baking sheet to the hot baking sheet in the oven. Bake until the crust is golden, 8 to 10 minutes. Drizzle with more olive oil and top with more parmesan. Cut into pieces.

Serves 8.

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Say Cheese! Parmesan Fricos

partysugar — Thu, 11 Jun 2009 10:15:08 -0700

Parmesan cheese is quite possibly Italy's most popular cheese. The hard, dry cheese has clearly won its way into the hearts of America. It's made from skimmed (or partially skimmed) cow's milk and has a pale golden rind and light-straw interior. Although Parmesan is made in the US, Argentina, and Australia, for it to be authentically Italian it must be called Parmigiano-Reggiano. On average Parmesan is aged for two years. It has a granular texture that's sometimes characterized by crystals.

The flavor of Parmesan is salty, complex, and nutty. Parmesan is insanely versatile: it's obviously delicious in pasta, makes a wonderful addition to any cheese plate, is great shaved on salads or crisped on pizzas, and makes an exceptional frico. What exactly is a frico? Find out when you read more.

Frico, quite simply a crispy disk made of grated cheese, are native to Italy's Friuli region. Traditionally fricos consist of montasio cheese, but authentic Parmigiano-Reggiano is a nice substitute. Fricos can be used in salads, but paired with a glass of Prosecco, they make a light, luxurious appetizer.

Parmesan Fricos
Modified from Food & Wine

Ingredients

4 cups Parmigiano-Reggiano cheese, coarsely grated

Directions

Preheat the oven to 350°. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
Bake the frico in the oven for about 5 minutes, or until the cheese is slightly melted and golden brown. Let the frico cool on the sheet for 2 minutes to firm up.
Using a metal spatula, transfer the frico to a platter to cool completely; they’ll crisp as they cool. Repeat with the remaining cheese. Arrange the frico on a platter and serve.

Serves 8.

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Cheese Crostini Is Easy and Delicious Appetizer

partysugar — Mon, 25 May 2009 09:30:52 -0700

If you've ever been to one of my parties, you know that I love crostini. They're my favorite appetizer and have made an appearance at virtually every event I've ever hosted. Crostini are crisp toasts topped with vegetables, meat, or cheese. I enjoy crostini because there's an endless variety of topping options; basically you can put whatever you want on them!

Although I've never come across a crostini I didn't like, I recently tasted the most sublimely simple, insanely scrumptious cheese crostini. My cousin served these heavenly bites - a combination of Parmesan, blue cheese, and garlic - at a dinner party. Don't be afraid of the blue cheese, the Parmesan cuts the pungency. To check out the recipe, read more.

Parmesan-Blue Cheese Crostini With Green Onions
From Gourmet

Ingredients

1 cup mayonnaise
2 large garlic cloves, minced
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
3/4 cup finely crumbled blue cheese (about 3 ounces)
28 1/3-inch-thick diagonal bread slices cut from 2 sourdough baguettes
Olive oil
3/4 cup finely chopped green onions

Directions

Combine mayonnaise, garlic, ground pepper, and cayenne pepper in medium bowl and whisk to blend. Mix in cheeses; season with salt. Can be made 2 days ahead. Cover and refrigerate.
Preheat oven to 400°F. Brush 1 side of each bread slice with oil. Place oiled side down on large rimmed baking sheet.
Bake bread slices until almost golden, about 5 minutes. Spread 1 generous tablespoon cheese mixture on each bread slice on sheet.
Bake until cheese topping starts to bubble and toasts are golden at edges, about 10 minutes.
Transfer toasts to large platter. Sprinkle with chopped green onions and serve warm.

Makes 28.

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Fast & Easy Dinner: Tomato Soup With Parmesan Crisps

partysugar — Wed, 25 Feb 2009 06:50:40 -0800

Treat yourself to a comforting meal in the form of this tomato soup with alphabet pasta. It's a nostalgic throwback to the childhood favorite. The crunchy Parmesan fricos provide a sophisticated touch that your family will love.

If you can't find alphabet pasta, simply use another small quick-cooking shape. Serve with a green salad on the side and homemade croutons for dipping.

Sound scrumptious? Check out the recipe and read more.

Tomato Soup With Parmesan Crisps
From Every Day With Rachael Ray

Ingredients

2 cups shredded parmesan cheese (4 ounces)
1 tablespoon extra-virgin olive oil
1/2 onion, chopped
1 carrot, chopped
One 32-ounce container (4 cups) vegetable broth
One 28-ounce can crushed tomatoes
4 tablespoons butter, at room temperature
1/2 pound alphabet pasta
Salt and pepper

Directions

Position a rack in the middle of the oven and preheat to 350°. Line 2 baking sheets with parchment paper or a silicone baking liner.
Sprinkle four 1/4-cup mounds of Parmesan about 2 inches apart onto each prepared baking sheet; slightly flatten with a spoon. Bake until golden-brown, 6 to 8 minutes. Let cool for 30 seconds.
Using a thin metal spatula, drape the crisps over a rolling pin until hardened into shape, about 3 minutes.
In a soup pot, heat the olive oil over medium heat. Add the onion and carrot and cook, stirring, until softened, 5 to 7 minutes. Add the vegetable broth and tomatoes, cover, and bring to a boil.
Using a blender, puree the soup with the butter.
In the soup pot, stir the pasta into the soup, and cook until al dente, Stir in 1 to 2 cups water, if desired. Season with salt and pepper.
Ladle the soup into 4 mugs and top each with 2 Parmesan crisps. The Parmesan crisps can be kept in an airtight container for up to 2 days.

Serves 4.

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Fast & Easy Dinner: Sweet Potato Soup

partysugar — Thu, 12 Feb 2009 07:45:05 -0800

Sick of classic potato soup? Consider this scrumptious recipe for an innovative sweet potato variation. The creamy texture comes from evaporated milk and sautéed leeks provide a mild onion flavor.

This vegetarian recipe is garnished with Parmesan cheese and fresh basil, but if you have cheddar cheese and chives on hand use those instead. To learn how to make this mouth-watering and filling puree, read more.

Sweet Potato Soup
From The Nest

Ingredients

1 1⁄4 lb. sweet potatoes, peeled and cut into 2-inch pieces
2 tsp. olive oil
2 leeks (white part only), rinsed well and chopped
2 cloves garlic, minced
1 Tbl. sugar
4 cups reduced-sodium vegetable broth
1 (12-oz.) can evaporated milk
Salt and freshly ground black pepper to taste
1⁄2 cup shredded Parmesan cheese
1⁄4 cup minced fresh basil

Directions

Place potatoes in a large saucepan and pour in enough water to cover. Set pan over high heat, bring to a boil, and let boil until potatoes are fork-tender, about 8 minutes. Drain and set aside.
Heat oil in a large saucepan over medium heat. Add leeks, garlic, and sugar. Cook, stirring frequently, until leeks soften, about 5 minutes. Add sweet potatoes and broth, bring to a simmer, and let simmer for 5 minutes.
Using an immersion blender, puree until smooth (or use a regular blender, work in batches, and return soup to pan).
Add evaporated milk and simmer for 1 minute to heat through. Season with salt and pepper.
Ladle soup into bowls and top with a sprinkling of Parmesan and basil.

Serves 4.

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12 Days of Edible Gifts: Parmesan Black Pepper Biscotti

partysugar — Tue, 16 Dec 2008 15:00:14 -0800

Biscotti is typically a sweet treat, but it's delicious when made with savory ingredients like Parmesan cheese and fresh-cracked black pepper. These crisp, cracker-like cookies make a delightful homemade gift.

Don't be intimidated by the recipe, although it involves dough and double baking, it's actually uncomplicated. I've never made biscotti and was a little nervous, but the technique was surprisingly simple. Be sure to read the recipe carefully before you begin to bake.

The recipe makes a large batch so I gave some to my grandfather and his girlfriend, and served the rest with wine and salami at an informal dinner party. To fill your house with a marvelous, comforting smell, bake these and read more.

Parmesan Black Pepper Biscotti
From Gourmet

Ingredients

1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 ounces Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk
Special equipment: an electric coffee/spice grinder*

Directions

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Pulse peppercorns in grinder until coarsely ground.
Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl.
Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total.
Cool logs to warm on sheets on a rack, about 10 minutes.
Reduce oven temperature to 300°F.
Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets.
Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Makes 5-6 dozen biscotti.

*I do not own a spice grinder, so I hand cracked the black pepper using my everyday pepper grinder.

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The Amazing Rice: Parmesan Crab Risotto

partysugar — Thu, 16 Oct 2008 10:15:35 -0700

With the holidays around the corner, its a good time to start bookmarking elegant and delicious recipes. A simple but stunning parmesan crab risotto is the perfect starter for an intimate dinner party. Or, pair it with a crisp green salad for a great luncheon menu. Risotto requires that you stand over the stove for 20 minutes so invite everyone into the kitchen. Use fresh-cracked crab meat for a rich, luxurious-tasting risotto. The recipe is quite basic, so feel free to get creative. Onions instead of shallots, parsley in place of sage, or sautéed mushrooms for a vegetarian version. To look at how I made it, read more.

Parmesan Crab Risotto
From Martha Stewart and Sunset

Ingredients

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
3/4 pound shelled cooked Dungeness crab
1 tablespoon minced fresh sage leaves
Salt, freshly ground pepper

Directions

Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat.
Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
Remove from heat. Stir in butter, Parmesan cheese, crab meat and sage; season with salt and pepper.
Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Serves 4.

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