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Oney Reynolds says ...
Recipe for the Parmigiano Reggianno Recipe Contest! Italian Cheezy Chicken 4 boneless, skinless chicken breasts 1/4 stick melted butter 1/2 cup Italian salad dressing 3/4 cup Italian seasoned bread crumbs 1/2 cup freshly grated Parmigiano Reggiano cheese 1/2 tsp garlic powder 1 tsp dried parsley flakes Preheat oven to 350 degrees. Melt butter in microwave and pour into 9 X 12 baking dish. Pound chicken breasts until tender and slightly flattened, but not too thin. Mix bread crumbs, Parmigiano Reggiano cheeese, garlic powder and parsley flakes in medium mixing bowl. Pour Italian dressing in small mixing bowl. Dredge chicken breasts into melted butter; then dip into Italian dressing to coat. Finally, coat chicken in bread crumb mixture and place into baking pan. Bake at 350 degrees for 45 minutes until golden brown and delicious! Mrs. Oney Reynolds San Antonio, TX
02/03/2010 10:10:54 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
mary mickelson says ...
healthy eggplant parm 2 eggplants 1-2 jars of marinara sauce 9" by 12" oiled baking dish cup grated parm pre heat oven 400. Slice eggpalnt half inch thick. Place on oiled cookie sheet. bake 20 minutes, flip over and bake another 20 minutes. Layer in baking dish with sauce an grated parm starting and stopping with sauce. Alternately layer all as indibvidual serving stacks of 3 eggplant slices on jellyroll pan or in individual ramikins for attractive individual servings. Bake until bubbly, 30 to 40 minutes. Top with chopped flat leaf parsley of basil, or both. Keeps well. After the eggplant slices are cooked, they can be stacled and refrigerated for several days. Individual stacks can be assembled to make quick individual servings.
02/03/2010 7:46:06 PM CST
Michael E Blanos says ...
Michael B's Cesar Salad Ingredients: 1 head of fresh cut Romaine Lettuce, each leaf hand washed under warm running water. Then each leaf, laid flat on an open kitchen towel, and hand-pressed towel dried. 4 Oz. Crumbled bacon pieces 4 Oz. finely shredded Parmigiano Reggiano 4 Oz. seasoned croutons 4 Oz. light Cesar salad dressing To prepare: slice lettuce down each side of stem, discarding all leftover stems. Slice lettuce into bite-sized pieces. Then, mix all other ingredients along with lettuce slices in a large salad bowl. Preparation time: 20 minutes. Serves six people. Enjoy.
02/03/2010 7:48:26 PM CST
mary mickelson says ...
healthy eggplant parm 2 eggplants 1-2 jars of marinara sauce 9" by 12" oiled baking dish cup grated parm Pre heat oven 400. Slice eggpalnt half inch thick. Place on oiled cookie sheet. Bake 20 minutes, flip over and bake another 20 minutes. Layer in baking dish with sauce and grated parm starting and stopping with sauce. Alternately layer all as individual serving stacks of 3 eggplant slices on jellyroll pan or in individual ramikins for attractive individual servings. Bake until bubbly, 30 to 40 minutes. Top with chopped flat leaf parsley or basil, or both. Keeps well. After the eggplant slices are cooked, they can be stacked and refrigerated for several days. Individual stacks can be assembled to make quick individual servings.
02/03/2010 7:48:30 PM CST
carrie nagel says ...
1 Large eggplant 2 T. olive oil 1/2 C chopped kalamata olives 1/2 C chopped sundried tomatoes in oil 1 C grated parmigiano reggiano 1 C fresh spinach 2 roasted red peppers from a jar 1 15oz can diced tomatoes w/seasoning 2 T fresh basil chopped shaved parmigiano reggiano cheese Salt Red Pepper Flakes Peel eggplant and slice into 1/2" circles. Sprinkle with salt. Heat grill pan and add olive oil. Place eggplant slices on grill 2 minutes/side. Combine shredded parmigiano regianno, olives and sundried tomatoes. In a baking dish layer 1 eggplant circle,spread cheese mixture to cover, a few spinach leaves, 1/2 roasted pepper, repeating one more time, finishing with eggplant. Top stack with diced tomatoes and sprinkle red pepper flakes to heat preferrence. Repeat process with remaining ingredients to make 2 stacks. Cover with foil and bake @ 350 degrees for 15 minutes. Uncover and shave PR cheese with a carrot peeler on top of each stack and sprinle with basil.
02/04/2010 7:40:27 AM CST
Mutzi says ...
My recipe for the "Parmigiano Reggiano Recipe Contest" This can be made for many or one person(s) I call this recipe: Poor Man's Meal Grate the Parmigiano Reggiano with fine hand grater so it can be aired out Depends on how much each individual wants. Leftover can be stored in the WFM containers with lids Boil the pasta of one's choice--Amount depends on the number that one feeds or self need portion Drain pasta and put in bowl large enough to add 365 WFM unsalted butter that is melted. Toss pasta till all seems to be well coated Serve pasta in nice bowls with spoons Have each person serve their needs to taste their needs for the grated Let each individual choose how much grated Parmigiano Reggiano they like. This meal can be served with toasted WFM Bread with garlic chips soaked in melted 365 WFM unsalted butter OR Spinach salad or House Salad from WFM Produce section with preference of 365 WFM Salad dressing of choice
02/04/2010 7:45:25 AM CST
Winnie says ...
Eggplant Pizza Pt. I - Eggplant 1 Eggplant (Small), Cut into 1/4" thick slices 2/3 cup Italian style Bread Crumbs 1/4 cup Water 4 Tbsp. Vegetable Oil 1 Egg 1/3 Cup Parmegiano Reggiano (Freshly Grated) Flour Salt & Pepper Pt. 2 - Pizza Store-Bought Cheese Pizza (okay, so I'm lazy!) 1/4 Cup Mozzarella Cheese Oregano (to further season pizza - I usually sprinkle some in my hand and spread it evenly over the pizza) Combine bread crumbs and cheese (Pt I) in bowl. Mix Eggs, water, salt, and pepper in separate bowl. Dip Eggplant in Flour, removing excess. Next, dip in egg mixture, removing excess. Then, dip in cheese and bread crumb mixture. Fry in vegetable oil until golden brown. Drain on paper towels. After the Eggplant is done, add the Mozzarella Cheese and Oregano to the prepared Pizza (you can use more, less, or neither, but I like to "spice up" frozen pizzas using my own/favorite ingredients). Evenly spread out Eggplant slices over the pizza. Bake in oven for the time allotted on the pizza package (generally 14-17 minutes at 400 degrees, for the pizza I usually buy). Enjoy, and thanks for the opportunity to share!
02/04/2010 7:49:51 AM CST
anna k says ...
i love beets, pears and parmigiano with balsamic on arugula.
02/04/2010 7:30:33 AM CST
JoAnna L. Lewis says ...
Parmesan Chicken Parmesan 4 boneless skinless chicken breasts 1 Jar of Pasta Sauce(preferred: Muir Glen Four Cheese) 1 box of angel hair pasta 2 cups of seasoned croutons 1/3 cup of dry white wine 4 Tbsp of butter 2 Tbsp of Olive Oil 1 Large clove of garlic (pressed) 1 1/2 cups of grated Parmesan cheese Salt and fresh ground pepper to taste Preheat oven to 400 degrees. Rinse chicken and place in baking dish. Melt 2 Tbsp of butter and brush over both sides of chicken breasts. Sprinkle chicken with salt and fresh ground pepper. Coat both sides of breasts with ½ cup of the Parmesan cheese. Crush seasoned croutons to a ‘crumb’ consistency and apply to both sides of chicken. Cover and bake at 400 degrees for 30-40 minutes, depending on thickness of breasts. Pour Pasta Sauce in saucepan on stove to simmer for 20 minutes, prior to removing chicken breasts from the oven. Cook pasta according to directions and drain. Place the remaining butter, olive oil, white wine, and garlic clove (pressed) in a heated skillet. When butter has melted, add pasta and lightly sauté in garlic butter mixture. Add ½ cup of Parmesan cheese to the pasta and toss. Sprinkle with salt and fresh ground pepper to taste. Remove chicken from the oven. On 4 dinner plates arrange pasta mixture. Add chicken and smother with the Pasta Sauce. Sprinkle dishes generously with remaining Parmesan cheese and serve. *note* This dish is also great without the pasta sauce added, however it tends to be a little 'dryer' without it.
02/04/2010 7:50:54 AM CST
Emilie Dieck says ...
White Pizza Sauce: 2 T butter 3 T flour 1 cup milk 1/4 t kosher salt 1/8 t freshly cracked black pepper 1 garlic clove, minced 2 T fresh basil, minced 1/2 C Parmigiano Reggiano cheese, freshly grated Melt butter in a saucepan, add flour to make a roux. Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing. This sauce is wonderful for a white pizza, or to toss with pasta and sauteed vegetables. It's very versatile and really showcases the wonderful flavor of Parmigiano Reggiano.
02/04/2010 7:51:57 AM CST
Kelly Barr says ...
BAKED ZUCCHINI WITH PARMIGIANO REGGIANO 4 small zucchini (thinly sliced, lenthwise) 1 small onion (thinly julienned) 1/4 cup breadcrumbs Extra Virgin Olive Oil Fabulous Parmigiano Reggiano Garlic Powder Salt (& Pepper, if you like) Preheat oven to 350 degrees. Place thinly sliced zucchini on parchment-covered cookie sheet, in neat, little rows. Drizzle with olive oil. Next, sprinkle garlic powder, salt & pepper on zucchini. Sprinkle with breadcrumbs and Parmigiano Reggiano. Layer with onions. Drizzle another bit of olive oil on top. Place into oven and bake for 10-12 minutes until zucchini is tender and delicious! Buon Appetito!
02/03/2010 5:54:48 PM CST
Alana Maubury Hunter says ...
Romantic Valentine dinner for a cozy night in with Parmigiano Reggiano Recipe Contest. THIS is great for anyone wishing to make an easy but special valentine dinner or lunch that is vegetarian (except the parm) has a nice deep red color, wonderful with red wine, a cool salad and if you are a meat eater a nice little steak or lamb anything good with that red wine. This is rich so you won't need a big piece of meat with it. Take a baking dish and rub it generously with a light olive oil or coconut oil if you prefer. Take a nice loaf of uncut pumpernickel bread. break it up into bite size (not too small) pieces and arrange them in the baking dish. grate some fresh nutmeg over it. about a teaspoon's worth. Then some fresh cinnamon half teaspoon,sprinkle. Two tablespoons brown sugar, crumble all over. You can make some stewed tomatoes from scratch or use a canned ones if preferred. Ten to twelve tomatoes worth or the large size can. Two cans if you are using a really big loaf of bread. Drizzel it over the bread (juice and all) and burst open the tomatoes with your fingers. Crush or slice a whole clove of garlic (less if you don't LOVE garlic) and sprinkle i on. Handful of raisins (I like the golden ones, sprinkle). Sprinkle on a half a glass of your favorite red wine. Mix it again with your fingers gently. Take a cup of walnuts and grind fine. Shred Parmgiano Reggiano over the top so it can form a nice crunchy salty crust on top of the mixture and put it in the oven and bake at 325 degrees uncovered for thirty five minutes or until bubbly and crusty. Anything chocolate rich and warm is a great finisher for this.
02/03/2010 8:00:10 PM CST
Jill Hendren says ...
Savory Parmigiano Reggiano Acorn Squash Custard 1 cup milk 1 cup heavy cream 3 oz Parmigiano Reggiano cheese, grated Salt, pepper, nutmeg to taste Fresh sage leaves, chopped to taste 4 egg yolks 1-2 TBS olive oil 1 lb boneless center cut pork chops, trimmed and cut into 1/4 inch cubes Salt, pepper, nutmeg to taste Fresh sage leaves, chopped to taste 1 TBS maple syrup 2 acorn squash, with top cut off and seeds removed. Candied pecans Directions: 1.In a double boiler, heat milk and heavy cream slowly over medium to low heat. Add the Parmigiano Reggiano cheese. Season with salt, pepper, nutmeg, and sage to taste. Allow this to simmer until the cheese melts and the sauce thickens. Stir frequently to prevent burning the sauce on the bottom of the pan. 2.Beat the egg yolks together. Temper the egg yolks by slowly adding the sauce to the egg yolks while mixing. 3.Heat the oil in a skillet over medium to medium-high heat. Add the pork and brown it. Season with salt, pepper, nutmeg, and sage to taste. Add the maple syrup. Add the pork to the custard mixture. 4.Cut the top off the acorn squash and scoop out the seeds like you do when you make a jack-o-lantern. Season the inside with salt and pepper. Pour in the custard until it is 1 inch from the top of the squash. Steam the squash with the squash lid off for 30-45 minutes or until the squash is cooked and the custard is set. The custard is set when a knife inserted in the center comes out clean and there is resistance when you try to move the knife back and forth while in the custard. The squash is cooked when it can easily be pierced with a fork. For support, the squash can be placed in bowl so it doesn’t fall apart during steaming. Because each acorn squash is different, check the squash every 15 minutes or so during steaming to prevent over cooking. 5.Allow the acorn squash to cool in the steamer until it is warm and easy to handle. Cut the squash in 4 wedges like a pie. Top the slices with a sprinkle of candied pecan pieces.
02/08/2010 10:12:07 AM CST
Robin Tesoro says ...
Recipe for Minestrone Soup: Have all Ingredients ready: 32oz canned cannelini beans dried bay leaf 3 tablespoons extra virgin olive oil large Onion, chopped 2-3 cloves minced garlic 2 carrots peeled and chopped 1/2" across pieces 2 stalks celery chopped 1/2" across pieces 32oz can of tomatoes whole plum with juice. 2 teaspoons fresh chopped rosemary 2 teaspoons fresh chopped thyme 1 large russet potato, chopped into cubes 1/2" cubes 1 lb butternut squash cubed 1/2" cubes bundle of kale washed and stemmed and cut into strips. 3-4" RIND of fresh Parmigiano-Reggiano cheese and 1/2 cup grated cheese. 1 Tablespoon sea salt 1/2 teaspoon fresh ground pepper pinch red pepper flakes in large heavy pot/dutch oven, put in cannelini beans with 2 quarts of water and bay leaf. Bring to boil and let simmer with lid adjar for one hour. in large pan, heat olive oil and add chopped onion, minced garlic, carrots, celery, rosemary and thyme. Cooked covered until vegetables are softened. add tomatoes and cooked until tomatoes begin to cook down. add this mixture to the other pot with beans. Add potato, butternut squash, kale, Parmigiano-Reggiano rind, salt & pepper & red pepper flakes. add water to cover everything. Bring to a boil. Reduce to simmer and let cook covered until potatoes feel tender about 30 minutes or so. Serve with a sprinkle of fresh grated Parmigiano-Reggiano and a drizzle of olive oil. (Take note: this recipe is ALL ABOUT the rind....it will give the flavor that makes it stand out)
02/03/2010 6:25:05 PM CST
Leanne says ...
Turkey Sausage, Pea & Pasta Bake 1 pound whole wheat spaghetti or other shaped pasta 3/4 pound Italian turkey sausage 1 tablespoon olive oil 2-3 garlic cloves, pressed or minced 1 can of peas, drained 1/2 cup heavy whipping cream 1/2 cup milk 1/2 cup grated Parmigiano Reggiano 8 ounces fresh mozzarella, cut into small cubes Cook the pasta to al dente. Drain, saving 1/2 cup of pasta water for later. Cook turkey sausage in a skillet until done. Transfer to a bowl or plate. In the same skillet you used for sausage, heat the olive oil and add garlic. Saute for about one minute and add the peas, sauteing until warmed and slightly browned, about 4 minutes. Add the sausage back to the skillet. Pour in cream, milk and pasta water and simmer about 5 minutes. Pour over pasta and stir in the Parmigiano Reggiano and half of the mozzarella. Season with salt and freshly ground pepper. Spread entire mixture into a 9x13" baking dish and top with the rest of the mozzarella. Broil on high for about 5 minutes until lightly browned. Yum!!
02/03/2010 4:44:24 PM CST
Alan McLaughlin says ...
Aloha all, Here is a recipe that is a Whole lot of fun & tasty Goodness... These are really hot when first out of the oven, but must be worked with while still very warm for best results. Parmigiano Reggiano Crisps 2 cups Parmigiano Reggiano ( grated, rough ) 1/8 cup AP Flour 1 tsp Black Pepper ( fresh ground ) 1 tsp Rosemary ( fresh, chopped fine ) 1 tsp Crushed Red Chilis Method: Parmigiano Reggiano should be grated fresh or pre grated in the specialty department. Do not used fine grated, the crisps will not hold together well. Mix all ingredients together, place 1/3 portions on parchment lined sheet pan, level out cheese on sheet pan evenly. Allow 1" between portions as they will spread a bit. Place in 375' oven and allow to brown for 6-8 mins. Time will decrease if Useing a convection oven. Be aware that once they begin to brown on the edges they will finsh quickly. Remove from oven, place each crisp on top of small inverted bowl. They will form loosely to bowl. Remove when cool, use these for a cool salad bowl. Roll while still warm for a garnish once cooled. Should be used in a couple of days as they will soften. Then they are no longer a crisp. Enjoy Alan
02/03/2010 4:52:05 PM CST
Mary Lee McCallum says ...
Mary Lee’s Whole Wheat Cinna-Parm Applet Ingredients: 1 house made Whole Foods whole wheat tortilla 2 tbsp unsweetened organic applesauce, drizzled (I like Santa Cruz brand) 1/4 of a small organic apple, cubed (choose your favorite variety) 3 tbsp Grated Parmigiano Reggiano cheese Sprinkle of Cinnamon 1/2 teaspoon Whole Foods 365 Extra Virgin Olive Oil 1 organic baby spinach leaf Process: Preheat oven to 350 Place tortilla on baking sheet Add cubed apples, distribute evenly Drizzle with applesauce Grate Parmigiano Reggiano on top, to cover Sprinkle with cinnamon, amount to taste Bake for 7 minutes, then Broil (very carefully) for 1-2 minutes for a browning effect Remove from oven, quickly drizzle with olive oil and cut immediately into 6 triangle wedges :) Plate on a colorful round plate, maintaining circular shape Garnish by placing an organic baby spinach leaf in center Serve piping hot! Serves: 1 (REPEAT for friends & family) This salty, sweet, chunky, crispy, chewy, savory recipe delights all the culinary senses. It makes a splendid solo snack, appetizer, breakfast, or dessert. It also pairs stupendously with organic field greens and a glass of organic wine. Variation: Substitute cubed pair for the apple, and dash of nutmeg for the cinnamon!
02/11/2010 5:20:03 AM CST
Amy Preston says ...
Insalata Gusto 16 ounces Romaine lettuce 4 ounces baby spinich 1/3 c. chopped green onion 1 c. diced grape tomatos 2 sm. avacado (sliced and the cut to bite size pieces) 6 ounces slice white mushrooms 1/2 c. coursly grated Parmigiano Riggiano 1 clove garlic 1/2 tsp. extra virgin olive oil Rub large salad bowl with olive oil and garlic. Prepare ingredients and toss lettuce, spinich and green onions in bowl arranging arranging avacado, mushroom and tomato on top for colorful presentation. This salad is best when prepared and chilled a few hours prior to your meal. Drizzle with a light balsamic vinagarrete and toss just before serving.
02/03/2010 6:30:21 PM CST
Noemi Martinez says ...
Spinach & Artichoke Dip 1 cup low fat mayo 1 cup low fat cream cheese at room temperature 1 1/2 cup parmigiano reggiano grated cheese (reserve 1/2 cup for topping) 1/2 cup mozzerlla grated cheese 1 can artichoke hearts 1/2 cup frozen spinach thawed and chopped 1/2 cup chopped onions 1 clove minced garlic pinch of pepper flakes salt and peper to taste 1/2 cup chopped tomatoes (save for topping) Blend all ingredients until smooth pour into an oven safe baking dish sprinkle remaining 1/2 cup parmegiano reggiano cheese on top bake at 350 for 30 minutes until bubbly hot remove and sprinkle fresh cut tomatoes on top serve dip hot with corn chips, pita chips or cut veggies
02/03/2010 5:01:56 PM CST
Faye Goldman says ...
There is only one way to use a true Parmigiano Reggiano and that is to just slice it off and eat it with a beautiful dessert wine after a wonderful italian dinner of pasta with a wonderful meat sauce served with shaved or freshly grated Parmigian Reggiano. You could cook with it but that wouldn't do it justice. I know this isn't a recipe to win but this is the way it should be eaten. We always keep it in the fridge for use over pasta, salad and as I said at the beginning as a nice light dessert. Thank you Faye Goldman
02/03/2010 6:43:12 PM CST
Caroline says ...
I make "mean' veggie lasagna according to my mom. 1 box of lasagna I can/jar of tomato sauce (or if inclined, your own homemade one) 1/2 an onion 1 tbsp garlic 1 bag of baby spinach 1 courgette 1 box of button mushrooms small head of broccoli florets mozzarella cheese parmigiano reggiano seasoning (oregano, parsley, salt and pepper) ********** Par boil broccoli Saute onion in skillet until translucent Add garlic and seasoning Add courgette, mushrooms and broccoli until tender Mix in half of the can/jar of tomato sauce into the skillet Heat through until everything is tender Put a layer of lasagna into a 9X12 baking dish add the vegetable mixture then add mozzarella and parmigiano reggiano Do this two more times until you get three layer thick of the lasagna pasta. Put on top the remaining cheese and tomato sauce Add salt and pepper to taste Put the pan into a 375º F oven covered with aluminum foil for half an hour... the last 15 minutes take toe tin foil off to get a crispy and bubbly cheese topping Serves 8 Best enjoyed with a salad. Enjoy !
02/03/2010 6:29:18 PM CST
Divya Kulkarni says ...
Butter Poached Diver Scallops With A Grape Tomato And Japanese Cucumber Salad Lemon-garlic Oil Parmigiano Reggiano Foam Recipe Ingredients •For the scallops •12 U-10 Diver Scallops, best quality you can find, scored on one side •5-6 cups water (enough to cover the scallops when they are immersed in the poaching liquid •8 Tbsp. Unsalted Butter •3 Tbsp. Extra Virgin Olive Oil •Kosher Salt •For the salad/oil: •24 each, Grape Tomatoes, halved •1 Japanese Cucumber, peeled, seeds removed, cut into 1/8" dice •2 tsp. Fresh Thyme •3 cloves Fresh Garlic •Fresh Lemon Juice to taste •Kosher salt to taste •Extra Virgin Olive Oil •For the Parmesan Foam •1/2 cup Heavy Cream •3/4 cup Water •1 cup finely grated Parmigiano Reggiano •Kosher Salt to taste •1 1/2 tsp. Lecithin Directions 1.In a non-reactive container, combine the tomatoes, cucumber, and thyme with enough EVOO to cover. Smash the garlic cloves, rough chop them, then add salt and using the flat of a chef's knife, make a paste with the garlic and salt then add to the oil. Season the salad to taste with fresh lemon juice and salt then let the vegetables marinate for at least two hours or overnight. Bring to room temperature before serving. 2.In a large sauce pan, combine the cream and water and heat over medium until hot. Whisk in the cheese until it is incorporated into the liquid. Season to taste with salt (the liquid should be fairly salty or else when you foam it there won't be as much flavor), whisk in the lecithin and keep warm. The cheese wil eventually clump but don't worry about it. 3.In a large skillet, heat the water for the poaching liquid along with the butter and olive oil until 160 degrees. Season the poaching liquid with salt (it should taste like salt water, similar to pasta cooking water. Place the scallops in the poaching liquid and cook until about medium doneness. Try to maintain a consistent water temperature. Remove the scallops and place on paper towels to dry. 4.To plate, place two scallops in a bowl or plate. Spoon some of the salad as well as the infused oil on and around the scallops. Using an immersion blender, foam the parmesan liquid and spoon on top of the scallops and serve immediately.
02/03/2010 5:08:53 PM CST
Kenley Jones says ...
Baked Tilapia with Pesto The summer before my sophomore year of college, my mom started an organic vegetable and herb garden. With gas priced at over four dollars a gallon, alternative energy and sustainable living took on a new appeal. The green revolution manifested itself on my family’s kitchen table, bringing vegetables and herbs from our own backyard. There was always basil – lots of basil, which meant lots of pesto. Ingredients: 2 ½ lbs. Tilapia filets ½ teaspoon salt 3 tablespoons lemon juice ½ teaspoon extra virgin olive oil For Pesto: 3 cups fresh basil ¼ cup fresh rosemary (or 1 tablespoon dried) 1 cup Parmigiano Reggiano cheese ¼ cup pine nuts 2 garlic cloves 3 tablespoons extra virgin olive oil ¾ teaspoon freshly cracked black peppercorns 2-4 tablespoons water (as needed) Pinch of salt (to taste) Directions: Preheat oven to 350˚ F. To prepare the pesto, combine the basil, Parmigiano Reggiano, pine nuts, olive oil, garlic, and black pepper in a food processor or blender. If the mixture is difficult to process, add a few tablespoons of water. This allows you to cut back on the amount of oil used, while maintaining the pure taste of the other ingredients. If you prefer a creamier pesto, add an extra tablespoon of cheese and pine nuts. Lightly oil a pan or baking sheet. (You need less than a teaspoon of olive oil to lightly coat the pan.) Lay the tilapia in the pan and sprinkle it with the salt and lemon juice. Then coat the tilapia with pesto. Place in oven and bake at 350˚ F for 20 to 25 minutes, until the tilapia is white and easily flakes. Serve and enjoy!
02/06/2010 4:00:42 PM CST
Fiona Fung says ...
Macadamia Nut Pesto 1/2 cup Parmigiano Reggiano 1 cup Basil Leaves 1/8 cup Extra Virgin Olive Oil 6 cloves of garlic 1/4 cup of Macadamia nuts In food processor, combine the ingredients in the above order while it is running. The pesto is complete when you see a "rolling hill" form in the pesto while the food processor is running. Serve with some penne pasta and you've got a wonderful dinner! For a creamy pesto sauce, you can heat the pesto in a saucepan and add about 1/4 cup of cream.
02/06/2010 4:35:00 PM CST

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