* Exported from MasterCook * Parmesan Worth the Grate Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Italian
Miscellaneous Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- *see below* If your idea of parmesan cheese is the granular stuff you buy in the
cardboard cans, you're in for a treat when you sample Parmigiano-Reggiano,
the REAL parmesan cheese. Good parmesan brings out the flavors of milder
foods, yet can hold its own with the strong, lusty character of basil
and garlic, as it does in pesto. It has a rich, nutty, mouth-filling flavor
that adds depth and interest to everything from rice to salads to pasta to
soups to baked vegetables. True parmesan comes from the region around
Parma(Parme-san, Parmigiano--get it?) and Reggio Emilia (ditto) in Italy,
where it has been eaten for more than 2,000 years and has been adopted
into much of French cooking as well. It's an aged, hard, cow's milk cheese
used mostly for grating. By law, it must be aged for at least 14 months
before it can be sold, but it develops its full, rich nutty flavor after
two or three years. Such aged parmesans are prized by connoisseurs and are
called stravecchio. They're a deeper yellow--almost a straw color--and one
bite will make you a believer in the extra aging time. The flavor of
Italian parmesan, because of the aging and the fact that the cheese must be
shipped from Italy, comes with a price: true Parmigiano-Reggiano costs from
$9 to $14 a pound or more. But it's worth every penny. It has an intensity
and depth of flavor that can't be matched by youthful, granulated imitators. Your parmesan will probably be in a wedge shape of anywhere from 4 to 20
ounces, or even more. Why? It was cut from a huge--and I mean BIG--wheel
that can weigh over 70 pounds called a grana. Granas were designed for long
aging and long travel, and were shipped all over Europe by ancient
Etruscans. Today, they're shipped all over the world. You can be sure
you're buying the real stuff because it will be stamped with the words
Parmigiano-Reggiano in small brown print all over the rind. It's a subtle
hint. Sometimes you'll find a hard, dry parmesan. There's nothing wrong with
it -- this came from the outer part of the wheel and is perfect for
grating. If your parmesan is a little softer, it's great for just eating.
You can find Parmigiano-Reggiano at finer grocery stores, in cooking
catalogs and in some health-food stores. Beans, Grains and Things in Little
Rock carries it. For fullest flavor, try to avoid buying pre-grated
parmesan--it's easy enough to grate it yourself with a simple grater, or
for efficiency you can buy one of those rotary graters that the Italian
chain restaurants are so fond of. As for eating it, try it drizzled with balsamic vinegar and sliced for a
wonderful appetizer or snack--especially served with toasted walnuts and
sliced pears or apples. Grate it into soups or over steamed broccoli--the
sharp flavor of the cheese really brings out the best in broccoli. For a
bigger burst of flavor try shaving it onto salads and vegetables. Or, try
it in Balsamella con Parmigiano di Funghi, this simple sauce that's perfect
for pasta. The parmesan and the mushrooms are exquisite partners. NOTES : By Leigh Abernathy
Email me at lhaman@aristotle.net or write me c/o the Arkansas
Times, P.O. Box 34010, Little Rock, Ark., 72203.
Archived Food/Cooking Articles
http://www.arktimes.com/ MC formattng and posting on FareShare 5-99 by bobbi744@acd.net
ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pasta Puttanesca Recipe By : Grazie Cappella Adams
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 cloves garlic -- sliced
6 anchovy fillets -- chopped
1/4 cup olive oil
1 tsp crushed red pepper
1/4 cup capers
1 tsp oregano
1 lb plum tomatoes, (canned may be used) -- sliced
1/2 cup Italian parsley -- chopped
salt and pepper -- to taste
1/2 cup black olives Saute garlic and anchovies in oil. When sauteed to your liking, add all
other ingredients except the black olives, and simmer for 20 minutes. Add
olives just before turning off the heat. Toss with pasta and fresh grated
Parmesan cheese. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pasta with Asparagus, Mushroom, Tomato, and Cheese Sauce Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Volume 2-5 May '99
Asparagus Cheese
Main Dishes Mushrooms
Pasta/Noodles Sauces
Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 lb Fettuccine noodles or
Short-shape pasta
1 lb Fresh asparagus
2 Cloves garlic -- crushed
1/2 c Onion -- diced
1 tb Olive oil
1 c Fresh mushrooms -- sliced
1/4 t Dried basil
1/8 t Oregano
dash Marjoram
dash Dried thyme
1/2 c Fresh Italian parsley -- chopped
1/2 c Fresh tomatoes -- diced
8 Black olives -- cut in half
dash Cayenne pepper
Black pepper -- to taste
1/4 c Mozzarella cheese -- grated Boil water to cook the pasta. When ready, cook pasta. In a large skillet, saute the asparagus, garlic, and onion in the oil
over medium heat, covered, for 5 minutes. Add the mushrooms, seasonings,
parsley, tomatoes, black olives, and pepper; cook uncovered, for 5 minutes. Drain the pasta, and put it in a large bowl with the sauce; toss
thoroughly. Add the shredded mozzarella cheese and mix. Serve
immediately. Note: You can add some cooked chicken or poached shrimp to this
dish to make it a main dish. Also sauteed red peppers are a nice
addition as well. Yum! Shared on FareShare 5-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pasta with Onion, Tomato at Bacon Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bacon Main Dishes
Onions Pasta/Noodles
Tomatoes Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons olive oil
1/3 cup minced bacon or pancetta
1 small medium onion (use Vidalias)
1 can whole plum tomatoes -- (28 oz) drained
1 pound pasta (linguini -- spaghetti,
fettucini)
salt and freshly ground pepper to taste
freshly grated Parmesan cheese
minced fresh parsley Bring a large pot of water to a boil. Slightly salt it. Place the oil and bacon or pancetta in a medium skillet over medium heat.
Cook until the meat becomes crisp. Remove the meat from the skillet with a
slotted spoon, leaving the fat in the pan. Add the onion and cook until it
browns. Crush the tomatoes and add them to the pan (watch out for
splatter!). Up the heat to medium high, and cook, stirring well, until the
mixture becomes saucy. Meanwhile, cook the pasta in the pot of boiling water until al dente, the
drain it, place it in a serving bowl and toss with the sauce. Then top with
the bacon, Parmesan and a sprinkling of the parsley. Makes about 4 servings. Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Peanut Butter Banana Bread Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Bananas
Breads - Quick Peanut Butter
Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 c Chunky peanut butter
1/3 c Honey
3 tb Vegetable oil
2 Eggs
1 1/2 c Banana (about 3 md bananas) -- mashed
1/4 t Cinnamon
1/4 t Cloves
1/4 t Nutmeg
1 t Vanilla extract
1/2 c Milk
1 t Baking powder
1 t Baking soda
1 3/4 c Whole-wheat flour In a bowl, blend together the peanut butter, honey, oil, eggs and
bananas until well combined. Add remaining ingredients and blend
together until well combined. Pour into a greased 9-inch loaf pan and bake at 325 degrees for 50
minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve plain, spread with jam or sandwich two slices with
your favorite filling. Source: San Jose Mercury (Adapted recipes from "The Lunch Box Book"
by Annie Gilbar.) Shared on FareShare 5-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Peanut Butter Marbled Brownies Recipe By : Grandma's Baking Secrets, Fav. Brand Names#24
Serving Size : 24 Preparation Time :0:00
Categories : Bars Cookies
Desserts Chocolate
Cream Cheese Nuts
Using Cake/Brownie Mixes Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 ounces cream cheese -- softened
1/2 cup peanut butter
2 tablespoons sugar
1 egg
1 package brownie mix
3/4 cup lightly salted cocktail peanuts 1. Preheat oven to 350°F. Lightly grease 13x9-inch baking pan; set aside. 2. Beat cream cheese, peanut butter, sugar and egg in medium bowl with
electric mixer at medium speed until blended; set aside. 3. Prepare brownie mix according to package directions. Spread evenly in
prepared pan. Spoon peanut butter mixture in dollops over brownie mixture.
Swirl peanut butter mixture into brownie mixture with tip of knife.
Sprinkle peanuts on top; lightly press peanuts down. 4. Bake 30 to 35 minutes or until wooden pick inserted into center comes
out almost clean. Do not overbake. Cool brownies completely in pan on
wire rack. Cut into 2-inch squares. Makes 24 brownies. contributed to FareShare 5-99 by chefmad <chefmad@macconnect.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Penne With Vodka & Tomato Cream Sauce Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-5 May '99 Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon Butter
1 tablespoon Olive oil
1 Onion -- chopped
1 28 ounce Can Italian plum tomatoes
1 cup Heavy cream
1/4 cup Vodka
1/4 teaspoon Dried crushed red pepper
1 pound Penne pasta
1/4 cup Parmesan -- freshly grated
1 tablespoon Fresh chives -- minced Drain, seed and chop the tomatoes. Melt butter with oil in heavy large
saucepan over medium heat. Add onion and saute until translucent, about 5
minutes. Add tomatoes and cook until almost no liquid remains in pan,
stirring frequently, about 25 minutes. Add cream, vodka and red pepper and
boil until thickened to sauce consistency, about 25 minutes. Season to taste
with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still
firm to bite, stirring occasionally. Drain well. Transfer to a large bowl.
Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with
Parmesan and chives and serve. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
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