Tagged: ‘Parmesan’

Feeding R.C.

While I was catering, over the decades, I worked for some really wonderful people who owned businesses and needed to have catered affairs as part of their PR. One of these was the now-defunct Sunbird Fine Art Gallery in Los Altos, California, a small but affluent town at the foothills of the Coast Range in the San Francisco Bay Area.

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Microwave Brown Bag Popcorn

The microwave is the true home for popping popcorn. While there are quite a few specialized types of microwave popcorn poppers on the market, the good old brown bag method reigns supreme in my mind, especially if you are without any other contraption in which to pop.

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The Bread Machine: Roman Bread

Roman bread is the house bread at the Casa Vieja restaurant near Arizona State University. It is a lovely uneven shape baked on a baking sheet and essentially a foccacia. The onion is added with all the other ingredients, so that it is incorporated right into the flat bread dough. Sprinkle it with grated Parmesan or Asiago cheese in place of the salt, or another herb like dried basil, before baking. There is never any leftover, but if so, it is good for stuffings.

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Slow Cooker: Spinach Pesto Deep Dish Pie with Homemade Ricotta-A Summer Family Treat

Italian pasta casseroles are probably some of the most popular family cooking in all cuisines. The king of these is lasagna. Turns out the slow cooker pasta casserole that translates perfectly from the standard oven method is lasagna. A whole book could be written just on slow cooker lasagnas.

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The Culinary Traveler: Pão de Queijo – Brazilian Cheese Bread

I have no idea how I luckily fell upon this recipe roaming on the internet. Most recipes are written as variations of each other, so there is not too much unique material, but every so often something new pops up. This recipe, although it uses a familiar technique like making a popover or crepe batter, is a new one for me. Unless you are born in Brazil, you probably have not heard of it. This is Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with non-glutinous tapioca flour.

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Convenience Foods Make Weeknight Cooking a Snap

Poultry is the ultimate weeknight supper. But how to jazz up the old standbys and not add alot of time in the process? Enter the boneless chicken breast since the bone-in breasts and legs cook at drastically different times. They cook exceptionally fast and are extremely versatile.

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Champagne Risotto with Leeks and Celery

While you can use any champagne or sparkling wine, such as Prosecco, it can be fresh from the bottle or leftover flat dregs. I heat the champagne first to burn off a bit of the alcohol. This is has a good proportion of wine, so the flavor will be marked. If you want your risotto to look pristine, be sure to use white pepper.

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Mini Turkey Meatball Sliders

Anyone who loves meatballs loves meatball sandwiches, and these sliders (the name for these miniature sandwiches) are irresistible. You can make this sandwich using your choice of a baguette or a small roll, but whatever you choose, it must be…

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