Tag: Parmigiano-Reggiano cheese

Cheesy Crackers – The Simple Joy of Homemade Crackers

Making homemade cheese crackers has never been very high on
my must-do baking list, but with entertaining season rapidly approaching, I
decided to give it a try to see just how vastly superior they are to their
store-bought cousins.

I’m happy to report that they better anything I’ve ever
had out of a factory-sealed package. They have a much better texture with more crunch, and way
more real, cheesy flavor. The only thing they have less of is ingredients; like
by 45 to 5.

By the way, these cheesy crackers are based on a recipe I found on
my friend, Joy the Baker’s blog. If you’re not familiar with her fine work, I
encourage you to go check her out. She’s one of my favorites!

As far as the cheese goes, I went with three parts sharp
cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements
below in weight, as the proportions to the rest of the ingredients are
critical, and as you’ll see in the clip, measuring by cup is highly inaccurate.
Since I used a fine grater on the very dry, hard cheese, it looks like well
over a half-cup of cheese, but in fact was only one ounce.

This is why when recipes call for a cup of Parmesan cheese,
some people will be adding 2-oz of cheese, and others 4-oz, simply depending on
how they grated the cheese and packed the cup. But, when portioning cheese by
weight, one ounce is always one ounce.

Okay, I feel better. I hope you give
these delicious homemade cheese crackers a try soon. Enjoy!

Ingredients for about 36 crackers:

(Note: This is a half recipe,
you should double to make enough for a party)

Based on this recipe from Joy the Baker

2 tablespoons room temperature unsalted butter

3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly
packed)

1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3
cup lightly packed)

1/2 tsp paprika

pinch of cayenne

1/4 teaspoon salt

1/2 cup all-purpose flour (2.25 oz by weight)

1 tablespoon cold water

Spinach & Leek Torta di Riso – Open Recipe, Insert Vegetables

I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catchall for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash will all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

I also encourage the use of other cheeses with, or instead of the Parmigiano-Reggiano seen herein. Fontina would be a great choice, as would almost any other melty variety. You can also double the recipe and use a taller spring form pan, which will give you a taller and more authentic looking torta.

Speaking of authentic, this isn’t. Whether sweet or savory, these are usually done with some kind of crust, which I generally skip. It’s not like it’s bad with a crust, but it adds another step, and for me the payoff isn’t worth the extra time, work, and calories.

So, whether you’re making this to use up leftover rice and/or vegetable; or your playing the old “we’re having pie for dinner!” prank on your family, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1 tbsp olive oil, plus more as needed

3 cups chopped leeks (2 large leeks, about 1 cup sautéed)

3 cloves garlic, minced

2 cups cooked rice

1 1/2 cups finely chopped cooked spinach, squeezed very dry

2 large eggs, beaten

3/4 cup finely grated Parmigiano-Reggiano cheese, or other delicious cheese, plus more to dust pan and top

1 generous teaspoon fine salt, or to taste

1/2 tsp freshly ground black pepper

pinch cayenne

pinch nutmeg

– 350 degrees F. for 35 – 40 minutes

Pancetta-Wrapped Leek Gratin – Simply Amazing

I’m all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly delicious pancetta-wrapped leek gratin was one of those times. I love those times.

This “umami bomb” is so flavorful and satisfying, it almost seems disrespectful to serve it as a side dish. Pair this with a slice of buttered bread, hedge your bets with a glass of Sauvignon Blanc, and enjoy a truly special lunch.

For extra credit, after you finish your meal, call your best French friend and describe what you had. They will love and hate you for it. So, whether you make this for lunch, or use it to upstage a steak or grilled piece of salmon, I hope you give this great leek gratin a try soon. Enjoy!

Ingredients for 2 portions:

3 large leeks

about 4 oz pancetta

2 tsp olive oil

salt, pepper and cayenne to taste

1/4 cup chicken broth

1/4 cup drinkable white wine

1/3 cup heavy cream

finely grated Parmigiano-Reggiano cheese as needed
chives to garnish

Incoming search terms:

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