Tag Archives: Parmigiano-Reggiano

Arugula Pesto

I would have to say that arugula is my favorite lettuce, it’s got a crisp, peppery flavor that compliments everything from hamburgers to turkey sandwiches.  The one problem with my arugula love affair is that I very often end up with more than I can eat before it goes bad.  The solution?  Make pesto.

Ingredients:

3 cups Arugula Leaves

1/4 cup Pine Nuts, toasted

1 tablespoon Lemon Juice

2/3 cup Extra Virgin Olive Oil

1/3 cup Parmesan Cheese, grated

3 Cloves of Garlic

1 tablespoon Salt

1 teaspoon Pepper

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Parmesan Potato Wedges with Lemon Thyme Aioli

The which-style-of-fry-is-the-best debate is ongoing in my house.  I like fries that are a bit more crispy and I am not picky about shape, my husband on the other hand likes his fries softer and he really likes potato wedges. Being the kind of girl I am I thought, “well, we can have it both ways.” A couple of easy tricks will give you oven fries that are crispy on the outside and soft in the middle.  Give them a stylish addition in the form of a little grated parmesan cheese and a lemon thyme aioli and you have a side dish that is perfectly at ease in a gastro pub or sitting at your kitchen table.

Ingredients:

Potato Wedges:

2 Russet Potatoes

3 tablespoons Olive Oil

1 tablespoon Kosher Salt

1 1/2 teaspoons Pepper

1/3 cup Parmesan, finely grated

Lemon Thyme Aioli:

1 Lemon, zested and juiced

2 Egg Yolks

1 large Clove of Garlic

1 tablespoon fresh Thyme Leaves

2 tablespoons Olive Oil

1/4 cup Canola or Vegetable Oil

1 1/2 to 2 teaspoons Salt

3/4 teaspoon Pepper

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Blue Cheese Souffle

I love souffles, sweet or savory.  I think their depth of flavor combined with their light and airy nature is sheer brilliance.  The best thing about souffles, however, is that they are simple and elegant dishes that are practical for every day indulgences or even a fancy dinner party. Enjoy the versatility.  This recipe comes from Ina Garten.

Ingredients:

3 tablespoons Unsalted Butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan, plus extra for sprinkling

3 tablespoons Flour

1 cup scalded Milk

1 teaspoon Salt

1/2 teaspoon Pepper

1/8 teaspoon Cayenne Pepper

1/4 teaspoon Nutmeg

4 Egg Yolks, at room temperature

5 Egg Whites, at room temperature

3 ounces Roquefort Cheese, chopped

1/8 teaspoon Cream of Tartar

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Mac ‘n’ Cheese

The Mac that Smiles Back

I thought this unique topping for mac ‘n’ cheese from the Garden Grill Restaurant at Walt Disney World was just the cutest thing I’d ever seen. I had to imitate it and add it to my own kid friendly recipe for macaroni and cheese. The addition of Goldfish crackers makes for the perfect presentation for both the young and the young at heart. I hope this meal brings some smiles to your kitchen table.

Ingredients:

Goldfish Topping:

1/2 cup Panko Bread Crumbs

1 1/3 cup Parmesan Flavored Goldfish, divided

1/2 cup Parmesan Cheese, grated

2 tablespoons Butter, melted

Macaroni and Cheese:

1/2 pound Shell Pasta (or whatever shape you prefer)

6 quarts Water

2 tablespoons Butter

1/2 cup White Onion, finely diced

1 clove Garlic, minced

3 tablespoons Flour

1 pint Whole Milk

1 heaping cup Sharp White Cheddar (4 ounces by weight), grated

3/4 cup Gruyere, grated

1/4 cup Parmesan, grated

1/2 teaspoon Mustard Powder

1 1/2 teaspoon Salt

1/4 teaspoon Pepper

Dash of Nutmeg

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