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Started By
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Parmesan dishes?
Posted on 4/13/12 at 12:43 am
Posted on 4/13/12 at 12:43 am
I fricking love Parmesan cheese... I used to eat it out of my hand straight from the shaker as a young man.
Anyone have any good recipes that focus around Parmesan cheese?
Anyone have any good recipes that focus around Parmesan cheese?
9
Posted on 4/13/12 at 1:25 am to yankeeundercover
I want to make this Parmesan panna cotta stuffed ravioli I saw on iron chef. The panna cotta melts inside the ravioli when cooked making a Parmesan cream that oozes out 
Posted on 4/13/12 at 1:25 am to yankeeundercover
These days I regularly have a big block of parmesan
I like to grate it over roasted vegetables
Can't go wrong with an alfredo sauce of course
Sometimes I'll have eggs for dinner and I'll top my eggs with parm and some herbs and black pepper
Goes great grated over french fries
Sometimes I'll cut big slices of it and throw it in the oven to melt with the roasted vegetables instead of grating after
I like to grate it over roasted vegetables
Can't go wrong with an alfredo sauce of course
Sometimes I'll have eggs for dinner and I'll top my eggs with parm and some herbs and black pepper
Goes great grated over french fries
Sometimes I'll cut big slices of it and throw it in the oven to melt with the roasted vegetables instead of grating after
Posted on 4/13/12 at 6:51 am to yankeeundercover
Grate is pretty fine (not powder, just small pieces), make flat piles on a cookie sheet about the size of a small cookie/chip. Put in 375 degree oven for 5-6 minutes. The cheese melts just enough to bind together, then when it cools, it becomes kind of crispy. Use marinara or pesto as a dipping sauce. If you use parchment paper on the cookie sheet then there's no cleanup.
Posted on 4/13/12 at 6:55 am to yankeeundercover
Sometimes I add a little garlic powder and parmesan cheese to eggs before scrambling them. If you love parmesan you would surely like romano cheese too.
This post was edited on 4/13/12 at 9:48 am
Posted on 4/13/12 at 7:13 am to yankeeundercover
Buy a good Parm O and whip up an easy pesto...awesome summer dish.
Posted on 4/13/12 at 7:25 am to yankeeundercover
If you ate it out of a shaker, then you have never had parmesan. Go to Whole Foods and ask if they have any Reggiano.
Posted on 4/13/12 at 7:37 am to Powerman
quote:
Goes great grated over french fries
frick yeah it does.
Posted on 4/13/12 at 8:55 am to yankeeundercover
I get the best reggiano I can find and either just eat it thin cut or use a carrot peeler to shave it onto my food (both usually). I love the 'salt' crystals in it. I really have no idea what it is, but I like it.
Posted on 4/13/12 at 9:58 am to Gaston
I like to use a potato peeler and put big strips of it on salad as well
Can't go wrong there
Can't go wrong there
Posted on 4/13/12 at 10:03 am to Powerman
stuff a mushroom with some boudin and cream cheese and put some parmesan on top and bake that shite!
Posted on 4/13/12 at 10:10 am to CAD703X
quote:
stuff a mushroom with some boudin and cream cheese and put some parmesan on top and bake that shite!
Do something similar to this, using good Italian sausage and mascarpone cheese, mixed with breadcrumbs and other aromatics before stuffing into the mushrooms, topped with parm and baked.
Posted on 4/13/12 at 10:20 am to Y.A. Tittle
quote:
Y.A. Tittle
why ya gotta take my ghetto recipe and make it better?
Posted on 4/13/12 at 10:23 am to Gaston
Buy a cheap arse plastic mouli grater, it will tear up some parmesan into small strings of excellence.
Posted on 4/13/12 at 10:24 am to CAD703X
quote:
why ya gotta take my ghetto recipe and make it better?
I wasn't knocking your's. It actually sounds like a decent take on what I described.
Posted on 4/13/12 at 10:26 am to yankeeundercover
Chargrilled oysters w/ garlic, butter, and parmesan is one of god's gifts he gave to me.
Posted on 4/13/12 at 10:30 am to CITWTT
quote:
If you ate it out of a shaker, then you have never had parmesan. Go to Whole Foods and ask if they have any Reggiano.
$21.99 lb.
Posted on 4/13/12 at 10:44 am to jimithing11
You can get as much flavor out of 1/4 pound of the fresh stuff - grated judiciously over several different dishes - as you can with one $5 can of that nasty pregrated stuff.
Cue the, 'betcha you couldn't tell the difference in a blind taste test' crowd.
Point being, dollar for dollar, I contend it's not all that different.
Cue the, 'betcha you couldn't tell the difference in a blind taste test' crowd.
Point being, dollar for dollar, I contend it's not all that different.
Posted on 4/13/12 at 10:46 am to Y.A. Tittle
does Parmesan ever go bad? Because I think I've had my block for over a year and it still looks and tastes fine to me 
Posted on 4/13/12 at 10:50 am to Y.A. Tittle
WF is only place I can get decent cheese. I wish there were more deli's/specialty stores
Kroger only carries imitation shite or DeGiorno which is awful. And that is $5 too.
Kroger only carries imitation shite or DeGiorno which is awful. And that is $5 too.
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