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Susan Ferreri says ...
I am Italian and I love to cook. This is a family recipe that has been held very close to the chest for as long as I can remember. I hope that I won’t be X’ed out of the family for sharing it with you. But if I win the grand prize I think I will be forgiven. I have found that even if you don’t like cabbage you will love this dish. Cabbage Pancake Core, clean, and chop up a small head of cabbage. The pieces can be any size you want. Place in a pot of salted boiling water until soften (do not overcook). Meanwhile, in a large bowl combine Italian bread crumbs, Parmigiano Reggiano, grated onion, evoo (extra virgin olive oil), and pepper. Pour the cabbage into a strainer and let it dry somewhat. Combine the cabbage in the same bowl as the bread crumb and cheese mixture and toss. Place a nonstick skillet on a medium heat. Add a little evoo, as soon as it is hot, pour in the cabbage mixture. It should sizzle as it hits the oil. Let it sit so it can brown a little and then toss. Do this two or three time. Then group it together with you spatula fairly tight and shape it into one large pancake and lower the heat. As the cheese melts it will hold the pancake together. Give the skillet a shake to make sure nothing is sticking. Take a plate that is larger than the rim of the skillet. Place the plate on top of the skillet and flip the pan over so the pancake will land on the plate. Then shake the plate a little as you let the pancake slide into the pan so the other side will brown. Repeat the step with the plate on top of the skillet and flip it out. Sprinkle more Parmigiano Reggiano on top and serve. YUMMMM.
02/03/2010 11:25:18 PM CST
Paula Lucas says ...
Piggy in a blanket of Cheese 1 package of pizza dough. 1 lb of ground up pork. 1 large onion diced. 1 cup grated Parmigiano Reggiano 1. Roll out dough thin, big and flat 2. spread on the ground pork. 3. Sprinkle all the onions over the pork. 4. Sprinkle the Parmigiano Reggiano over the onion’s and pork. 5. Start at the corner and roll up the dough like a big cinnamon roll. 6. Place on olive oiled cooking sheet and cook on 350 for 20- 30 minutes
02/03/2010 11:25:31 PM CST
Paula Lucas says ...
Tomato Basil Garlic and Cheese Sauce 1 large can plum tomatoes’ diced. 1 cup extra virgin olive oil 10 garlic cloves diced very small. 30 fresh basil leaves torn in small pieces. 1 cup shaved Parmigiano Reggiano 1 lb linguini or spaghetti. 1. In a frying pan on medium heat add the Olive Oil and garlic. Lightly cook the garlic but don’t burn it. 2. Add all the torn fresh basil and let it wilt in the oil and garlic (about 10-15 minutes) 3. Add cut up plum tomatoes and let it simmer for 15 minutes. 4. Add 1 cup shaved Parmigiano Reggiano and serve over linguini or spaghetti
02/03/2010 11:27:28 PM CST
Paula Lucas says ...
Toasty Cheese and Tomato 1. Take one baguette loaf of bread cut into 1/2 inch slices. 2. Grate Parmigiano Reggiano on each 1/2 inch slice and bake on an olive oil coated pan in the oven at 350 until cheese is melted and bread is lightly toasted. 3. Remove from oven and add 1 sun dried tomato to the top and serve.
02/03/2010 11:29:08 PM CST
Melissa says ...
Parmesan Spinach Puffs makes: 24 preheat oven to 350. crust: 1/2 c parm, grated 1/2 whole wheat flour 4 oz cream cheese ice water mix parm and flour. cut in cream cheese until until it resembles 'chunky sand'. Add ice water a tablesppon at a time until the dough *just* holds together. Press into a disk, wrap in plastic wrap, and chill for at least 1/2 hour. filling 16 oz bag frozen chopped spinach, thawed and VERY well drained 1/2 c sour cream 4 oz cream cheese 1/2 c parmesan cheese, plus a little more for sprinkling the tops 2 eggs beat the cream cheese and sour cream together until smooth (it may help to heat the cream cheese), add eggs and blend, then stir in spinach. roll out the dough between two sheets of waxed paper, fairly thin. Cut with a biscuit cutter and press into a mini muffin pan. chill for about 15 minutes before filling. Fill each cup to the top and sprinkle each with a bit of parmesan. Bake for 15-20 minutes, until the tops are puffy and slightly browned. Allow to cool for about 5 minutes before removing.
02/03/2010 11:31:11 PM CST
Gail Miller says ...
Recipe Contest Spaghetti Squash Parmigiano Ingredients: 1 medium spaghetti squash 1/2 parmigiano Reggiano cheese (hand-grated) 2 tablespoons "margarine" in a tub (like earth balance) (I know Olive oil seems fancier, but the tub stuff makes it taste soooo good.) 1/2 tsp. kosher salt 1/4 tsp. pepper pinch of red pepper flakes (optional) Preheat the oven to 375 degrees. Cut the squash lengthwise with a sharp knife (this isn't that easy.) Scrap out the seeds. Put both halves of the squash, cut side down on a baking sheet with shallow edges. Put about 1/2 inch of water on the bottom. Bake 45 minutes to an hour, until the outside of the squash gives a little. If needed, add water to the bottom. Allow to cool, until it can be handled. Scrap the squash out of the peel with a fork into a medium sized bowl. Add the remaining ingredients mix & ENJOY!! I could eat the whole bowl by myself and it's healthy too!
02/03/2010 11:34:52 PM CST
Belinda Darke says ...
I prefer to cook as little as possible and I use "tons" of parm in salads. Toss the folowing ingredients in a bowl and top with lots of parm: cooked, chilled pasta black olives artichoke hearts chopped tomato fresh basil olive oil balsamic vinegar avocado blueberries
02/03/2010 11:46:50 PM CST
Paula Lucas says ...
Rice and cheese casserole 6 cups cooked rice. 2 cups grated Parmigiano Reggiano. 1 stick of butter. 2 cups of milk. 1/2 teaspoon salt. 1 small onion diced small. 2 garlic cloves diced small. 1 large can plum tomatoes' diced 1. In a sauce pan add the cheese, butter, salt, milk and cook on medium until smooth and cheese is melted. 2. In large casserole dish add the rice and sprinkle the onion and garlic over the rice. 3. Add the diced up tomato and mix them all. 4. Pour the cheese, butter and milk mixture over the rice mixture. 5. Bake at 325 degree for 30-40 minutes
02/03/2010 11:47:18 PM CST
Susan McKay says ...
Spinach & Parmigiana Salad 1 bag triple washed baby spinach 3/4 cup freshly grated parmigiana 1/2 cup toasted pine nuts Dressing 1/3 cup olive oil 1 tsp Dijon mustard juice of 1 lemon 3 TBSP Soy sauce 2 cloves minced garlic Place the washed spinach in a large bowl, sprinkle with pine nuts and parmigiana and toss well. Make the dressing: In a medium bowl, whisk together the oil, soy sauce, mustard, garlic salt and lemon juice. Dress the salad with as much dressing as you like and enjoy with a crusty loaf of bread, some wine and a good friend.
02/03/2010 11:57:15 PM CST
Brooke Szczepanski says ...
We have chickens, so we are ALWAYS looking for great egg recipes! This is one of my very favorites: Eggs in Tomatoes olive oil spray 4 cloves garlic, minced 1 small onion, diced small 1 quart jar diced tomatoes, small dice 1 cup chicken stock (vegetable stock, for vegetarian version) 1/4 tsp. salt 1/4 tsp. black pepper 8 basil leaves, sliced thin in chiffonade (or chopped, frozen) 8 eggs 8 thinly sliced squares of parmigiano reggiano (approx 2" x2"-- a mandolin works great here) 8 slices of baguette, toasted Preheat broiler. Spray a deep 12" pan with olive oil. On medium heat, sautee onion for 5 minutes, or until translucent. Add minced garlic, sauteeing for 30 seconds. Pour in chicken stock and tomatoes. Add salt. Turn heat to medium-high heat, allowing to come to an almost boil. Stir sauce, cooking until thickened some, about 4 minutes. Turn heat to low. Stir in basil. Slowly and carefully, crack each egg into the sauce, making sure it nestles into the sauce, in its own spot. Sprinkle each egg with black pepper. Be careful not to let the sauce boil. Allow eggs to cook for 3-4 minutes, until the egg is almost done, but still runny on top. Lay a piece of parmigiano reggiano on each egg, and put skillet in broiler for 1 minute, or until parmigiano reggiano is melted. Meanwhile, lay toasted baguette pieces in wide, shallow bowls, two per bowl. Remove skillet from oven; ladle one egg with sauce onto each piece of baguette. Serve hot! Enjoy!
02/04/2010 12:27:45 AM CST
Amanda says ...
This is a Asian take on risotto Chinese Claypot Rice with Parmigiano 3 boneless chicken thighs (about 1 lb), cut into 1 inch cubes (bite-sized) 10 dried shitake mushrooms, reconstituted in boiling water and sliced 1 chinese sausage cut into diagonal slices Marinade: 1 tbsp sweet soy sauce 1 tbsp dark soy sauce 1 tbsp oyster sauce 1 tbsp Chinese cooking wine (Shiao Shing rice) 1 tbsp minced ginger 2 tsp sesame oil 2 tsp cornstarch 1 tsp minced garlic 2 stalks scallions, chopped Dash of white pepper 3 cups long grain rice ½ tsp salt 6 cups low sodium chicken broth 1 tbsp extra light olive oil 1 cup shredded Parmigiano 1 tbsp dark soy sauce Fried onions 2 stalks scallions, sliced thinly for garnish White pepper Soak the dried mushrooms in boiling water for 10 minutes to reconstitute and slice thickly. Squeeze dry and set aside. In a large bowl, combine the chicken, sliced chinese sausage and mushrooms with the marinade. Allow the mixture to marinade for at least half an hour to an hour. In a clay pot (or a cast-iron pot), heat the olive oil and sauté the rice and salt until the rice is translucent (about 5 minutes). Add in the chicken broth and bring the rice mixture to a boil. Turn the heat down and simmer until the broth has evaporated and the rice is almost cooked through (about 15 minutes). Stir in the chicken mixture into the rice. Cover and cook over low heat for an additional 15 minutes. Remove from heat and leave to stand, covered for 10 minutes. Stir in the parmigiano regianno and dark soy sauce. Garnish with fried onions and additional spring onions and a dash of white pepper.
02/04/2010 12:55:17 AM CST
Helen Chilvers says ...
Boil water & make your favorite pasta. While it's cooking on the stove prepare your sauce: chop one medium onion, 1 red, 1 orange, 1 green pepper, & (4)about 1/2 lb. mushrooms of choice & lightly fry in about 4T olive oil until slightly crispened. Add about 4-6 chopped or crushed garlic cloves. Add 1/4 to 1/2 cup white wine & cook a few minutes (this is optional but creates a nice flavor). When nearly done add about a pound of cooked & shelled shrimp of choice & cook only until shrimp is warmed up.(overcooking ruins shrimp) along with 3 or 4 leafs of fresh basil chopped up in small pieces. Drain your pasta & top with this sauce,then with grated Parmigiano Reggiano & a bit more fresh basil pieces. Keep a bowl of the grated cheese on the table with a spoon for those who like extra on top their pasta. Also put ground pepper on the table for those who like a little spice.
02/04/2010 2:25:25 AM CST
william gould says ...
Now this is a contest worth shooting for
02/04/2010 3:32:07 AM CST
MARV ALPERT says ...
Our Parmigiano Reggiano Recipe ================================= Stuffed Zucchini Genova Ingredients: 4 zucchini Medium 5 medium size mushroom (chopped) 1/4 cup Parmigiano-Reggiano grated 1/4 cup Parmigiano-Reggiano Shaved 1/4 cup of Italian Bread crums 1 egg, beaten Pinch of freshly grated cinnamon salt and pepper to taste 2 Basil Leafs (chopped) EVVO for drizzling =================== Directions: Directions: 1. Remove zucchini stems, and cut off ends and discard and cut the zucchini in half lengthwise. 2.Scoop out the of each zucchini half, leaving intact 1/4 inch of zucchini shell. You will have 8 zucchini hollowed out containers, and a mound of scooped-out zucchini fresh. NOW 2. Mix together all ingredients andSeason to taste with salt and pepper. 3. Stuff each zucchini with the mixture. (mixture should be only as high as the walls of the zucchini, or a little above.) With a brush, . 4. Spread a little olive oil in the bottom of the pan, and place the zucchini in the pan 5. Pour 1/4 inch of water into the pan, cover with foil, and place in a preheated 400° F oven. 6. After 20 minutes, remove the foil. Continue cooking for another 25 minutes. Remove zucchini, place on a platter, and let cool to room temperature. 7. When your are ready to serve the zucchini drizzle with extra-virgin olive oil Marv and Alexa Alpert
02/04/2010 4:03:45 AM CST
monica scurry says ...
Easy Italian Potato Cakes 1 Package already made mashed potatoes 1 T crushed garlic pinch each dried/or fresh basil, oregano,parsley & crushed red pepper salt & pepper 1/2 cup Parmigiano Reggiano Make into patties Brown patties in olive oil, serve warm
02/04/2010 4:23:07 AM CST
Alan Mushlin says ...
Parmigiano Reggiano Pizza (Richest pizza you will ever eat - so drink it with a Beer or glass of wine of your choice) Ingredients - very simple you cannot mess this up 1 whole wheat frozen pizza dough from whole foods 1 large onion ** 1 large tablespoons of sugar 6-8 good sized slices of Prosciutto Parma 1/2 Cup heavy cream 1/2 cup chicken stock 1 large cup Parmigiano Reggiano **Saute onion and sugar mixture and let cool 1. Take a whole foods pizza dough (the frozen ones in a ball or plastic bag they sell in the store (1lb I guess) -Defrost it 2. Roll it out and put in a pre-oiled (spread olive oil on bottom of with paper towel) cookie sheet pan about 12in. x 24in. Make sure pizza dough has a crust of about 1/2 inch. You will see when the liquid is put in so there will be no mess! 3. Pour 1 cup of the cream/chicken stock mixture right into the pizza dough to the edges (it will look like white soup - but do not fear) 4. Spread evenly half of the Parmigiano Reggiano to soak up some of the cream. If your pan is a bit larger you can add a bit more cream. 5. Evenly spread all the onions across the entire pizza 6. Evenly spread all the Prosciutto Parma across the entire pizza (make sure you rip it into small pieces and make it look rustic - as when it cooks it will get crispy 7. Add the rest of the Parmigiano Reggiano and spread across the rest of the pizza. 8. At this step the cream mixture and Parmigiano Reggiano will look like cheesy soup. No worries as it cooks for about 15 minutes it will all come together. 9. Cook for 15 minutes or so until the crust is golden brown. 10, You can cook well done as well and will taste just as amazing. This is the best and heaviest pizza you will ever have, so make sure to have a good beer on hand! The Parmigiano Reggiano makes this pizza what it is!
02/04/2010 4:45:49 AM CST
david wallen says ...
Parmesan Garlic Bread Recipe 4 cloves garlic crushed 2 tablespoons butter 2 tablespoons extra-virgin olive oil 1 Ciabatta Bread cut in half 3 tablespoons Parmigiano Reggiano grated (or zested) Fresh parsley optional, Chopped PREPARATION 1. Combine garlic, butter, and oil in a microwave safe dish and microwave for 1 minute. 2. Toast bread under broiler . Remove toasted bread when it becomes golden brown in color. 3. Brush the top of the bread with the garlic oil. (some of the pieces of garlic may not get onto the bread, that is okay.) 4. Sprinkle the top of the bread with the parsley and the Pamigiano cheese. 5. Return bread to the broiler and brown for aprox. 30 seconds. 6. Slice into chunks and serve.
02/04/2010 5:01:48 AM CST
Alan Mushlin says ...
Parmigiano Reggiano Pizza - I forgot to add - cook at 425 degrees
02/04/2010 5:04:11 AM CST
Lyra Hutto says ...
**~Parmigiano Reggiano Cheese Crisps~** This is a great recipe because it is simple, versatile and oh so yummy. 1 Cup Parmigiano Reggiano (grated) Italian Seasoning (to taste, usually 1/2 - 1 tsp.) 1-2 Cloves Fresh Minced Garlic (optional) Preheat oven to 350F Mix all ingredients in a bowl. Scoop mixture onto a non-stick cookie sheet in tablespoons, spacing about 3 inches apart on all sides. Bake for 5-7 minutes, until lightly browned. Remove from over and let cool or while still warm and pliable, for shapes such as tubes or scoops. Great in salads or even dips. The possibilities are endless with this little treat. Always a hit at a party.
02/04/2010 5:22:02 AM CST
Steve Garanin says ...
Shrimp and Parm 1 lb cocktail size Cooked & Chilled Shrimp Home-made cocktail sauce or your favorite brand Block of parmigiano reggiano To the cocktail sauce add 1/2 equal volume of fresh grated parm, mix thoroughly. Place 3 or 4 shrimp in a ramikin with tails sticking out, add a generous spoon of parm cocktail sauce to center. Add several shaves of fresh parm over the top, and garnish with parsley. Serve with a pinot noir or savignon blanc, your choice! Enjoy!!!
02/04/2010 5:25:31 AM CST
James Tanner says ...
One of our favorite ways to use Parmigiano Reggiano cheese is extremely simple and very tasty. Ingredients: Italian bread Olive oil Fresh Chives Parmigiano Reggiano Cheese Cut the Italian bread in half lengthwise so that you have two long pieces at half the thickness. Brush the breads freshly cut surfaces with olive oil. Use scissors of a knife to cut the chives into about 1/8th inch pieces and liberally place them on the brushed surfaces. Cover the entire surface with freshly grated Parmigiano Reggiano Cheese for a burst of flavor. Place the bread on a cookie sheet and toast in the oven under the broiler until lightly browned. My whole family enjoys it!
02/04/2010 5:54:36 AM CST
Leonor Rosser says ...
This receipe was my Grandmother's favorite.... Parmigiano Reggiano Venezuelan Arepas: 2 cups of cornmeal 1/4 cup of shredded parmigiano reggiano. 1 tablespoon of olive oil. about 6 cups of warm water. Pre-heat oven to bake at 400 degrees. In a bowl,mix the cornmeal and parmigiano. Add warm water and work a soft but firm dough with hands,keep adding the warm water and working the dough until it feels like play-dough.Set aside. In a large pan,on a medium heat,add the olive oil. Form small balls with the dough(about 2 inches diameter)and work them to get donnuts shape,without the hole. Place them in the pan,about 3 or 4 minutes each side,then put them in the oven for about 15 minutes. My Grandmother would tap them to get the "firm sound" : ) Enjoy!!!!!They are DELICIOUS.........
02/04/2010 5:57:45 AM CST
Rhoda Auerbach says ...
Pretzel and Cheese "More Time for My Sweetie" Snack 365 Everyday Value Organic Crunchy Pretzel Mini Twists or Glutino Gluten Free Pretzels Parmigiano Reggiano Cheese, Grated As Valentine's Day approaches, we don't want to spend too much time preparing snacks. Get a nice romantic meal catered by the Whole Foods Deli department and afterwards, have a lovely, easy to create snack. Get the pan from your toaster oven or a sheet for your regular oven. Set the oven for about 400º on bake. Place the pretzels on the pan and sprinkle with a generous amount of grated Parmigiano Reggiano cheese. Place in the pan in the oven or toaster oven until you see the cheese get glassy or melted looking. You want to use bake rather than broil because that will crisp the pretzels as well as melt the cheese. Remove pan and empty snack onto a wooden board to maintain crispness and enjoy.
02/04/2010 5:58:57 AM CST
Leonor Rosser says ...
One of my Grandmother's favorite.... Parmigiano Reggiano Venezuelan Arepas: 2 cups of cornmeal 1/4 cup of shredded parmigiano reggiano. 1 tablespoon of olive oil. about 6 cups of warm water. Pre-heat oven to bake at 400 degrees. In a bowl,mix the cornmeal and parmigiano. Add warm water and work a soft but firm dough with hands,keep adding the warm water and working the dough until it feels like play-dough.Set aside. In a large pan,on a medium heat,add the olive oil. Form small balls with the dough(about 2 inches diameter)and work them to get donnuts shape,without the hole. Place them in the pan,about 3 or 4 minutes each side,then put them in the oven for about 15 minutes. My Grandmother would tap them to get the "firm sound" : ) Enjoy!!!!!They are DELICIOUS.........
02/04/2010 6:05:54 AM CST
Jennifer Diamond says ...
Fettucini with Pistachio Pesto 1 lb Fettucini 1/3 cup shelled pistachios 1/3 cup Parmigiano Reggiano 1/4 cup good quality extra virgin olive oil 1 small clove garlic 1/4 teaspoon cracked black pepper salt to taste Bring water to boil and cook pasta according to package directions. Meanwhile, place all ingredients into a food processor,blend to proper consistency, salt to taste. More olive oil may be added to smooth out the pesto if necessary. Toss pesto with cooked pasta and serve with a extra Parmigiano Reggiano at the table.
02/04/2010 6:20:19 AM CST

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