Tag: Parmesan cheese

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

by Pam on April 23, 2013

I love eating eggs with leftovers. As I was eating dinner last night I envisioned the leftover couscous^[1] with a steamed egg and a bit of bacon, parmesan, and parsley sprinkled on top. I made it for lunch today and it was AMAZING. I will seriously make this recipe again and again. I wish I had more leftover couscous so I could make this dish for lunch again tomorrow. I highly recommend this recipe!

If you don’t have leftover couscous^[2], see recipe here^[3].

Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.

While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.

Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.

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Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1 slice of lean bacon
1 cup of leftover roasted vegetable Israeli couscous
1 egg
2 tsp Parmesan cheese, shredded
1 tsp fresh parsley, chopped

Directions:

If you don’t have leftover couscous, see recipe here.

Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.

While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.

Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
^{^} Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
^{^} Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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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

Linguine with Clam Sauce

by Pam on March 6, 2013

I wanted to make some pasta with fresh clams but the store I buy my fresh seafood at was out. Since I was still craving seafood I decided to make the best of it and try a pasta recipe I saw at Tasty Kitchen^[1] by Eat, Live, Run that used canned clams. It looked like a simple and quick recipe that would satisfy my seafood and pasta craving… I was right. It was super easy to make, made the house smell fantastic, and tasted even better. I loved this dish and so did my husband. The kids thought it was okay. My husband took the leftovers to work the following day and said it tasted great. I served this pasta with a Casesar Salad with Homemade Garlic Croutons^[2] and a Creamy Caesar Dressing^[3] for a delicious and comforting meal.

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

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Linguine with Clam Sauce

Yield: 5

Cook Time: 10 min.

Ingredients:

8 oz dry linguine, prepared per instructions
1/2 tbsp olive oil
1 large shallot, minced
3 cloves of garlic, minced
2 6 oz cans of chopped clams, drained with 1/2 cup juice reserved
1 whole lemon, juiced
1/4 tsp red pepper flakes
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, grated, to taste
Fresh parsley, chopped

Directions:

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Eat, Live, Run at Tasty Kitchen

References

^{^} Tasty Kitchen (tastykitchen.com)
^{^} Caesar Salad with Homemade Garlic Croutons (www.gordon-ramsay-recipe.com)
^{^} Creamy Caesar Dressing (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)