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Gina Korbel says ...
Wildly Wicked Parm Panni's makes 2 Pannis 400 oven not preheated for bacon #1( Mascopne spread) 1 cup Mascopne cheese, room temp 3 Tbl grated Parmigiano Reggiano 1 Tab Olive Oil 1 Tea dried rosemary crushed or 2 tea finely chopped fresh 3 Sundried Tomatoes finely chopped few grinds of pepper Mix together well and set aside till ready to use. PANNI Ingredients: 1 good loaf of Ciabatta bread, or a few Ciabatta rolls or French baguette 6 or so Tab room temp UNsalted butter- for breads 1 pear - your choice for 2 Panni's- not too ripe , thinly sliced and core removed ** 1/2 cup chopped toasted walnuts or nut of choice( optional) gorgonzola cheese 1/2 cup cruimbled ( optional) 6-8 Thinley sliced Parmigiano Reggiano 6-8 sliced of good quality bacon few grinds or pepper 1/2 cup finely grated Parmigiano Reggiano 1/4 cup good quality maple syrup- enough to put on top of each bacon slice baking sheet large foil- easy clean up option : metal cooling rack paper towels Grill pan or panni press INSTRUCTIONS" Line pan with foil and (if using) top the pan with cooling rack. Lay bacon on top of rack, sprinkle with pepper and put in cold 400 degree oven for 10 minutes, after 10 minutes spread a layer of maple syrup on top of bacon and sprinkle a good amount grated Parmigiano Reggiano.on each piece of bacon Bake about 5 or so minutes, keep on eye out, for the Parmigiano Reggiano to be nice and crisp. Remove from oven. If not using cooling rack, carefully remove bacon from pan and drain on paper towels to remove extra grease. ** You can put the nuts on another pan and put in oven for a few minutes 5 or so. while bacon is cooking -until nicely toasted or on pan on stove top. ASSMEBLY: Slice the pear Slice 4-6 thinly slices of Parmigiano Reggiano Butter outside top and bottom of bread with the room temp butter Put the Mascopne spread on the inside top and bottom of each piece of bread, gently press in the nuts. put the thin slices of Parmigiano Reggiano cheese on, add the pear slices if using gorgonzola sprinkle a little on top of each pear slice and finally, top with the Parmigiano Reggiano crisped bacon. Put Panni's on grill pan or Panni press and grill until cheese is melted and all ingredients are warm or gooey Let cool a few minutes and slice on an angle if desired Recipe #2- snack or appitizer Parm you pass me a chip 1 large bag good quality potatoes chips- unflavored Mix below ingredients together till nicely blended 1 cup freshly grated Parmigiano Reggiano 2 Tea Pepper 1 Tab regular sugar 1 Tab garlic powder 1 tea paprika 1 Tab italian seasoning (IF any extra can be stored in ref. to make more batches) Preheat oven to 375. ( for easy clean up, cover pan with foil) Put chips on large baking pan and sprinkle with Parmigiano Reggiano mixture. Heat up for 5 minutes or until hot. CAREFUL not to burn. Serve and enjoy the deliciously warm chips
02/04/2010 8:53:52 AM CST
Les Holland says ...
Parmigiano Reggiano Recipe Contest- CAULIFLOWER WITH PARMIGIANO REGGIANO CROWN Prepare whole cauliflower head: -sprinkle with juice of 1/2 lemon -steam until firm but tender -allow to cool for 10 mins Topping: 2/3 cup Vegenaise (original) 2/3 cup grated Parmigiano Reggiano juice of 1/2 lemon 1 tsp horseradish 1 tblsp dijon mustard 1/2 tsp white pepper Spread topping over warm cauliflower and place under broiler until top is brown and slightly bubbling. May be cooled slightly and served as appetizer in center of table or with entree.
02/04/2010 8:56:09 AM CST
Olga Peterson says ...
Parmigiano Tomato Pie 5 or 6 Roma tomatoes sliced 1/4th inch thick 1 refrigerator pie crust 1/2 cup mayonnaise 3 cloves fresh garlic minced 25 fresh basil leaves stacked and sliced thinly 1 1/2 cups shredded Mozzarella cheese 1/2 cup grated Parmigiano Reggiano cheese 1/2 lb. Italian sausage, browned and drained Salt and Pepper to taste Drain the tomato slices on paper towels for 10 minutes. Bake the pie crust in a 9 inch pie plate at 375 for about 8 minutes, remove from the oven and cover the bottom of the crust with about 1/2 cup of the Mozzarella cheese, let it cool. In a small bowel add the mayonnaise, garlic, basil, mozzarella and Parmigiano Reggiano cheese, mix well. Arrange half of the tomato slices on the bottom of the pie crust, then the italian sausage, and add the rest of the tomatoes. Spread Parmigiano mixture on top. Bake at 375 for about 30 minutes or until golden brown, let sit for about 10 minutes, then slice and serve with a light sprinkling of Parmigiano Reggiano cheese.
02/04/2010 8:56:11 AM CST
Christina Fasolo says ...
Chicken Portabella with "Parmigiano Reggiano" 5 boneless, skinless chicken breasts 10 oz. sliced portabella mushrooms Peppercorn & Parmesan dressing *white Zinfandil wine bread crumbs parmesan cheese If desired, add white wine to the bottom of the pan. Pour a small amount of dressing in the bottom of foil pan. Coat both sides of the chicken breasts with the dressing. Season with salt and pepper and place in the foil pan. Slice the portabella mushrooms down and lay them generously across the chicken breasts. Dust the top of the chicken and mushrooms with breadcrumbs and "Parmigiano Reggiano Cheese". Bake at 350 degrees for 20-30 minutes. Serve over rice with vegetables.
02/04/2010 8:57:14 AM CST
Sheetal Kaura says ...
Spinach & Goat Cheese Pizza with Parmigiano Reggiano Base 1 whole wheat pita, whole wheat tortilla, or flat-out wrap 1 cup baby spinach 1 tsp extra virgin olive oil (or spray) 1 tbsp parmigiano reggiano shredded 1 oz goat cheese 1/4 tsp garlic powder (optional) or fresh garlic salt & pepper to taste 1. Preheat oven to 400 degrees 2. Place wrap/tortilla on baking sheet 3. lightly spray or drizzle olive oil onto wrap and add garlic / garlic powder on top 4. sprinkle half of the parmesan reggiano onto the wrap 5. place spinach on an even layer on the wrap; add salt & pepper as desired 6. top with goat cheese pieces and the rest of the parmesan reggiano 7. bake for 5-8 minutes to desired crispyness
02/04/2010 9:00:11 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
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
Richard Gilberti says ...
Bracciole This recipe was conceived to use up tough cuts of beef such as beef round steak. Cooking in sauce tenderizes the meat. Ingredients: 1 piece beef round steak (1 – 1 ½ Lbs), butterfly, pounded to 1/4 inch thick 1 clove of garlic, minced 2 ½ tablespoons grated Parmigiano Reggiano 1/2 cup bread crumbs 1/2 pound Genoa salami, sliced thin 3 to 5 hard cooked eggs, shelled 1 cup olive oil 1 teaspoon parsley 1/2 teaspoon salt 1 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon ground pepper 1 ball of string Your favorite meat sauce What to do: Place salami in layers covering steak. Top that with bread crumbs, spices, and grated cheese. Add lengthwise, a row of eggs. Roll meat over eggs and tie securely. Brown bracciole in hot oil, on all sides, in skillet. Once done, add to boiling sauce, reduce heat to a simmer. Simmer for 2 – 2 ½ hours. Remove from sauce and cut into 1/2 inch round slices. Serve with macaroni or spaghetti
02/04/2010 6:20:52 AM CST
Regina says ...
I spoon some pesto onto thinly sliced baguette, then shred some Parmigiana Reggiano on top - and toast - oila! Easy, delicious appetizer!
02/04/2010 6:22:13 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
Terri Johnson says ...
Winter Maryland Crabcakes~ 1 lb.jumbo lump or backfin crabmeat 1 egg sliced garlic/to taste shredded Parmigiano Reggiano/to taste (we like lots of both!) oregano/to taste(I use up to a tablespoon/dried) cayenne pepper/also to taste(I sprinkle it into the mix,up to a tsp.or so) Transfer crabmeat to medium-size bowl,checking for shell.Beat the egg separately&add to the crabmeat.Add the oregano&cayenne to the mix,shape into cakes&set aside. Slice your garlic(not super thin or it may burn)into a tablespoon of olive oil&a tablespoon of butter that are heating on medium heat in a cast iron skillet(I use them exclusively but probably not necessary to the recipe!)&sprinkle 1/2 of the grated cheese into the pan after the garlic. Add the crabcakes to the skillet&sprinkle the rest of the cheese on top of them~press it into them slightly.Cover the skillet with a glass lid&flip the crabcakes when they start to smell wonderful &/or appear to be cooking on top! Total time,including prep.approximately 25-35 mins. Delicious~
02/04/2010 8:21:47 AM CST
Katharine Galaitsis says ...
Recipe for eggplant with garlic and cheese For 4 people Need 3 large eggplants 3 cloves (or more to taste) garlic cloves, chopped 1 cup Parmigiano Reggiano cheese 1 cup cheddar oregano Italian parsley salt and pepper Directions: Wash eggplants and cut in half. Place cut side down on greased baking sheet and bake at 350 degrees until eggplant is soft. Scoop out the eggplant from the shells leaving about 3/4 of an inch all around as you are going to re-fill the shells. You have used 3 eggplants to have enough fill 4 shells fully. Take the contents of the 3 cooked eggplants and add the cheese, garlic, oregano, salt and pepper and stir together. You can add more cheese to taste. Fill 4 of the halves with the mixture and broil briefly to melt the cheese. Top with parsley and serve.
02/04/2010 8:24:13 AM CST
Rox Church says ...
Clams Au Gratin 12 Clams Salt, pepper Lime juice 1 cup ground Parmigiano Reggiano 2 Tbp Butter - If you can get the shells, it would be awesome. If not, place the clams on a shallow pan, season with salt, pepper, drops of lime juice. Top with the Parmigiano Reggiano and a little pieces of butter. Try to make a mound on every clam. Broil until the Parmigiano is golden and crunchy (about 7-8 min). Serve as an appetizer, witch chilled white wine. Or as a variation for a Surf & Turf dish.
02/04/2010 8:25:56 AM CST
Giulia Marrone says ...
Reggiano& Veggie delight (AKA how to pimp your veggie soup) x2 people: -1 cup of chopped celery -1 cup of chopped carrots -1/2 cup of barley -1 bunch of your favourite green leaves, chopped (spinach, green chards, bok choy or else) -2 vegetable bouillon cubes and 4 cups of water(or 4 cups of vegetable broth) -1 tbs of extra virgin olive oil & a pinch of salt -parmiggiano reggiano crusts (the outside hard parts you'd normally trow away) Heat the oil in a pan, adding the carrots, the celery and the pinch of salt. When they start to sizzle add the barley grains and stir thoroughly until they get golden. (about 2 minutes) Add the broth. When it gets to a boil add the greens and the parmiggiano crusts, reduce heat and let simmer for 10/15 minutes (or until barley is tender). Stir frequently as the parmiggiano crusts will melt and stick easily. I garantee the result will be one of the creamiest, richest and healtiest soup you ever tasted! PS.You can replace the barley with rice, or potatoes finely chopped, or lentils or mixed beans, the rusult will be equally delicious
02/04/2010 8:29:48 AM CST
Courtnie Kirvelay says ...
Parmesan Spagetti Squash Bake 1 medium/large cooked and shredded Spagetti Squash 36 oz of your favorite Spagetti Sauce 1-2 cups shredded Parmigiano Reggiano 1 pound of Italian Sausage, cubed Bake, covered at 350 for 45 minutes. Then uncover and bake at 350 for another 15 minutes. Serve nice and hot!
02/04/2010 8:30:42 AM CST
lacb says ...
Roasted cauliflower One head of cauliflower olive oil to coat lightly - a couple of glugs salt - a small pinch pepper - a generous amount red pepper flakes - a teaspoon crushed garlic - a tablespoon Mix all ingredients in a pan, place in oven at 450F for 25-35 minutes. After 15 minutes, shave parmigiano regiiano over the top. Don't worry about the crusty black spots; they taste great. You can also do this with broccoli. Leave out the red pepper flakes if you don't like the spice. Add more if you want more.
02/04/2010 7:23:45 AM CST
Sandra Ellis says ...
Easy yellow squash Slice squash lenghtwise Dot with butter Sprinkle with grated parmigiano Reggiano Sprinkle with a good butter cracker Bake at 350 till cheese/butter melted and crackers slightly browned (no amts given-this works with one single squash or pounds of squash. If you want the squash to be really soft, steam before building this casserole.
02/04/2010 7:25:43 AM CST
Sharon says ...
What better way to enjoy this wonderful cheese than to top my very own homemade tomatoe sauce with it. This way you can taste the cheese the minute you put a bite of pasta with sauce into your mouth.
02/04/2010 7:26:13 AM CST
Jo Laurich says ...
Cheesy Spinach and Sun Dried Tomato Pasta Ingredients: 1 Box Whole Wheat Bow Tie Pasta 1 Jar Sun Dried Tomatoes in Oil, Sliced, Oil Reserved 1/2 cup Parmasean Reggiano 1/2 cup Feta Cheese, crumbled 1/2 cup pine nuts 1 bad Baby Spinach, washed, large stems removed Preparation: Cook Pasta according to directions, drain. While pasta is still hot, mix in spinach and let stand till all leaves are wilted. Stir in Sun Dried Tomatoes, nuts and feta cheese. Pour enough of the reserved oil marinade as needed to evenly coat the pasta. Stir in Parmasean Reggiano just prior to serving. Can be served warm or cold. Makes a great vegetarian main dish.
02/04/2010 7:29:02 AM CST
Tina Falasca says ...
This is one of my favorite recipes and always ensures that the kids will eat all of their fish! Preheat oven to 350 degrees. Rinse and dry 1 lb. of tilapia or other whitefish. Sprinkle with salt and pepper. Mix - 1/3 cup of Parmigiano Reggiano, grated 1/3 cup of mayonaise ( I prefer Veganaise for it's flavor) 1 T. prepared pesto sauce Spread over fish like a thick icing. Bake for about 20-25 minutes or until top is brown and bubbly.
02/03/2010 12:54:51 PM CST
Ed OConnell says ...
Parmitini Reggiano 1-1/2 oz Absolut vodka 1 tsp Strega liqueur (herbal) 1 txp kummel liqueur (caraway, herbal) 1/2 txp Metaxa brandy (deep herbal) Shake with ice in a cocktail shaker. Strain into martini glass. Using vegetable peeler, in presence of drinker and directly over the cocktail, cut a healthy curl of Parmigianno Reggiano cheese and carefully hang it on the side of the glass. Serve with garlic-stuffed olive on a toothpick as garnish.
02/03/2010 10:06:13 AM CST

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