Wednesday, October 24, 2007

Parmesan Spirals

Another recipe that might show up on the Halloween party buffet table…

Parmesan Spirals
Makes 24.
From Martha Stewart’s Everyday Food.
½ cup grated Parmesan cheese
1 teaspoon paprika
Kosher salt and freshly ground pepper
All-purpose flour
1 sheet puff pastry, thawed
1 large egg, beaten
In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with egg mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refigerate until firm, about 25 minutes.

Preheat oven to 400 degrees.
Cut roll into 3/8 inch slices. Place on a baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes; transfer to a rack to cool completely.

Sunday, October 14, 2007

Parmesan...How Do I Love Thee?

I like to keep a hunk around...a hunk of Parmigiano Reggiano, that is. Sometimes I'll have a nibble with my evening cocktail. And, of course, I love to grate a bit onto salads, pastas, even roast chicken. Here are a couple of other ideas though:
  • Toss some grated Parmesan into hot popcorn.
  • Blend one part Parmesan with one part butter. Dollop a bit on some toasted bread or steamed veggies.
  • Stick a small piece into a date. Maybe a pecan also. An easy and elegant appetizer.

It's an ingredient that you'll discover you can't live without...

Tuesday, October 09, 2007

Blue Cheese and Caramelized-Onion Squares

Starting to look at the menu for our Halloween party in a couple of weeks...these are fancy-looking and delicious, but easy to make. (It's even easier when you use refrigerated roll-out pie crusts.) Might be an option.

Blue Cheese and Caramelized-Onion Squares
From Bon Appetit magazine.
Makes 42 squares.

2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk
1/4 cup olive oil
2 tablespoons (1/4 stick) unsalted butter, melted

2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3 large onions (about 2 pounds), halved, thinly sliced
1 tablespoon finely chopped fresh rosemary
1 teaspoon sugar1/2 teaspoon salt
1 1/2 cups (about 6 ounces) crumbled blue cheese

For crust:Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth.

Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.

For topping:Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.

Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.