Recipes Included On This Page Parmesan Worth the Grate Pasta Puttanesca Pasta with Asparagus, Mushroom, Tomato, and Cheese Sauce Pasta with Onion, Tomato at Bacon Peanut Butter Banana Bread Peanut Butter Marbled Brownies Penne With Vodka & Tomato Cream Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Parmesan Worth the Grate Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese Italian Miscellaneous Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *see below* If your idea of parmesan cheese is the granular stuff you buy in the cardboard cans, you're in for a treat when you sample Parmigiano-Reggiano, the REAL parmesan cheese. Good parmesan brings out the flavors of milder foods, yet can hold its own with the strong, lusty character of basil and garlic, as it does in pesto. It has a rich, nutty, mouth-filling flavor that adds depth and interest to everything from rice to salads to pasta to soups to baked vegetables. True parmesan comes from the region around Parma(Parme-san, Parmigiano--get it?) and Reggio Emilia (ditto) in Italy, where it has been eaten for more than 2,000 years and has been adopted into much of French cooking as well. It's an aged, hard, cow's milk cheese used mostly for grating. By law, it must be aged for at least 14 months before it can be sold, but it develops its full, rich nutty flavor after two or three years. Such aged parmesans are prized by connoisseurs and are called stravecchio. They're a deeper yellow--almost a straw color--and one bite will make you a believer in the extra aging time. The flavor of Italian parmesan, because of the aging and the fact that the cheese must be shipped from Italy, comes with a price: true Parmigiano-Reggiano costs from $9 to $14 a pound or more. But it's worth every penny. It has an intensity and depth of flavor that can't be matched by youthful, granulated imitators. Your parmesan will probably be in a wedge shape of anywhere from 4 to 20 ounces, or even more. Why? It was cut from a huge--and I mean BIG--wheel that can weigh over 70 pounds called a grana. Granas were designed for long aging and long travel, and were shipped all over Europe by ancient Etruscans. Today, they're shipped all over the world. You can be sure you're buying the real stuff because it will be stamped with the words Parmigiano-Reggiano in small brown print all over the rind. It's a subtle hint. Sometimes you'll find a hard, dry parmesan. There's nothing wrong with it -- this came from the outer part of the wheel and is perfect for grating. If your parmesan is a little softer, it's great for just eating. You can find Parmigiano-Reggiano at finer grocery stores, in cooking catalogs and in some health-food stores. Beans, Grains and Things in Little Rock carries it. For fullest flavor, try to avoid buying pre-grated parmesan--it's easy enough to grate it yourself with a simple grater, or for efficiency you can buy one of those rotary graters that the Italian chain restaurants are so fond of. As for eating it, try it drizzled with balsamic vinegar and sliced for a wonderful appetizer or snack--especially served with toasted walnuts and sliced pears or apples. Grate it into soups or over steamed broccoli--the sharp flavor of the cheese really brings out the best in broccoli. For a bigger burst of flavor try shaving it onto salads and vegetables. Or, try it in Balsamella con Parmigiano di Funghi, this simple sauce that's perfect for pasta. The parmesan and the mushrooms are exquisite partners. NOTES : By Leigh Abernathy Email me at lhaman@aristotle.net or write me c/o the Arkansas Times, P.O. Box 34010, Little Rock, Ark., 72203. Archived Food/Cooking Articles http://www.arktimes.com/ MC formattng and posting on FareShare 5-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Puttanesca Recipe By : Grazie Cappella Adams Serving Size : 1 Preparation Time :0:00 Categories : Sauces Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cloves garlic -- sliced 6 anchovy fillets -- chopped 1/4 cup olive oil 1 tsp crushed red pepper 1/4 cup capers 1 tsp oregano 1 lb plum tomatoes, (canned may be used) -- sliced 1/2 cup Italian parsley -- chopped salt and pepper -- to taste 1/2 cup black olives Saute garlic and anchovies in oil. When sauteed to your liking, add all other ingredients except the black olives, and simmer for 20 minutes. Add olives just before turning off the heat. Toss with pasta and fresh grated Parmesan cheese. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta with Asparagus, Mushroom, Tomato, and Cheese Sauce Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Vegetables Volume 2-5 May '99 Asparagus Cheese Main Dishes Mushrooms Pasta/Noodles Sauces Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Fettuccine noodles or Short-shape pasta 1 lb Fresh asparagus 2 Cloves garlic -- crushed 1/2 c Onion -- diced 1 tb Olive oil 1 c Fresh mushrooms -- sliced 1/4 t Dried basil 1/8 t Oregano dash Marjoram dash Dried thyme 1/2 c Fresh Italian parsley -- chopped 1/2 c Fresh tomatoes -- diced 8 Black olives -- cut in half dash Cayenne pepper Black pepper -- to taste 1/4 c Mozzarella cheese -- grated Boil water to cook the pasta. When ready, cook pasta. In a large skillet, saute the asparagus, garlic, and onion in the oil over medium heat, covered, for 5 minutes. Add the mushrooms, seasonings, parsley, tomatoes, black olives, and pepper; cook uncovered, for 5 minutes. Drain the pasta, and put it in a large bowl with the sauce; toss thoroughly. Add the shredded mozzarella cheese and mix. Serve immediately. Note: You can add some cooked chicken or poached shrimp to this dish to make it a main dish. Also sauteed red peppers are a nice addition as well. Yum! Shared on FareShare 5-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta with Onion, Tomato at Bacon Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bacon Main Dishes Onions Pasta/Noodles Tomatoes Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/3 cup minced bacon or pancetta 1 small medium onion (use Vidalias) 1 can whole plum tomatoes -- (28 oz) drained 1 pound pasta (linguini -- spaghetti, fettucini) salt and freshly ground pepper to taste freshly grated Parmesan cheese minced fresh parsley Bring a large pot of water to a boil. Slightly salt it. Place the oil and bacon or pancetta in a medium skillet over medium heat. Cook until the meat becomes crisp. Remove the meat from the skillet with a slotted spoon, leaving the fat in the pan. Add the onion and cook until it browns. Crush the tomatoes and add them to the pan (watch out for splatter!). Up the heat to medium high, and cook, stirring well, until the mixture becomes saucy. Meanwhile, cook the pasta in the pot of boiling water until al dente, the drain it, place it in a serving bowl and toss with the sauce. Then top with the bacon, Parmesan and a sprinkling of the parsley. Makes about 4 servings. Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Banana Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruit Bananas Breads - Quick Peanut Butter Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Chunky peanut butter 1/3 c Honey 3 tb Vegetable oil 2 Eggs 1 1/2 c Banana (about 3 md bananas) -- mashed 1/4 t Cinnamon 1/4 t Cloves 1/4 t Nutmeg 1 t Vanilla extract 1/2 c Milk 1 t Baking powder 1 t Baking soda 1 3/4 c Whole-wheat flour In a bowl, blend together the peanut butter, honey, oil, eggs and bananas until well combined. Add remaining ingredients and blend together until well combined. Pour into a greased 9-inch loaf pan and bake at 325 degrees for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool and serve plain, spread with jam or sandwich two slices with your favorite filling. Source: San Jose Mercury (Adapted recipes from "The Lunch Box Book" by Annie Gilbar.) Shared on FareShare 5-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Marbled Brownies Recipe By : Grandma's Baking Secrets, Fav. Brand Names#24 Serving Size : 24 Preparation Time :0:00 Categories : Bars Cookies Desserts Chocolate Cream Cheese Nuts Using Cake/Brownie Mixes Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cream cheese -- softened 1/2 cup peanut butter 2 tablespoons sugar 1 egg 1 package brownie mix 3/4 cup lightly salted cocktail peanuts 1. Preheat oven to 350°F. Lightly grease 13x9-inch baking pan; set aside. 2. Beat cream cheese, peanut butter, sugar and egg in medium bowl with electric mixer at medium speed until blended; set aside. 3. Prepare brownie mix according to package directions. Spread evenly in prepared pan. Spoon peanut butter mixture in dollops over brownie mixture. Swirl peanut butter mixture into brownie mixture with tip of knife. Sprinkle peanuts on top; lightly press peanuts down. 4. Bake 30 to 35 minutes or until wooden pick inserted into center comes out almost clean. Do not overbake. Cool brownies completely in pan on wire rack. Cut into 2-inch squares. Makes 24 brownies. contributed to FareShare 5-99 by chefmad <chefmad@macconnect.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penne With Vodka & Tomato Cream Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-5 May '99 Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1 tablespoon Olive oil 1 Onion -- chopped 1 28 ounce Can Italian plum tomatoes 1 cup Heavy cream 1/4 cup Vodka 1/4 teaspoon Dried crushed red pepper 1 pound Penne pasta 1/4 cup Parmesan -- freshly grated 1 tablespoon Fresh chives -- minced Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.