Posts Tagged ‘Parmesan’

Parmesan Green Bean Fries

Thursday, June 7th, 2012
More Roasted Parmesan Green Bean Fries

More Roasted Parmesan Green Bean Fries

Parmesan Green Bean Fries

This is a fun way to use frozen green beans when you need a quick vegetable side dish.
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Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt

Monday, March 26th, 2012

Review

Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt

After reading the article in Bon Appétit last month on awesome baked goods in the best coffee bars in the US, I thought it was time to try Blue Bottle Coffee’s Parmesan Rosemary Shortbread, which was one of the featured goods.

I’ve had a few other baked goods at Blue Bottle Coffee, all excellent, but my go-to is their waffle, which is absolutely divine, so I don’t often try anything else.

During lunch one day I headed over to the San Francisco Ferry Building for a much-needed break and ordered the Parmesan Shortbread and a cappuccino.  The shortbread was soft, with a slight crunch from the sea salt and fennel seeds.  The savory Parmesan works well with the slightly sweet, anise flavor of the fennel seeds.  This shortbread would work equally well with a drip coffee or espresso, as it did with my cappuccino.  It’s also a nice option if you want a baked good, but are not craving a sugary sweet treat.  So, if you’re at Blue Bottle Coffee, give this pastry a try.

I’m hoping to make these within the next few weeks using the recipe from Bon Appétit, so stay tuned for the blog post.

A year ago on The Daily Morsel

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Parmesan Pops

Friday, February 3rd, 2012
Cooked Parmesan Pops

Cooked Parmesan Pops

Football Food Friday

Parmesan Pops

These Parmesan Pops are a great little snack or appetizer for game day or a party.  You can make any flavor enhancements you wish just by sprinkling different toppings on the cheese.
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Pasta Carbonara

Sunday, August 29th, 2010
Pasta Carbonara

Pasta Carbonara

Pasta Carbonara is a classic, hearty pasta dish.  The dish utilizes refrigerator staples, so it’s great dish to make when your fresh ingredients are running low or out.  I love making this dish on a cool evening (it’s almost always a cool evening in San Francisco).  This is a great comfort food.
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Eggs and Roasted Asparagus with Parmigiano-Reggiano

Thursday, August 19th, 2010
Eggs and Asparagus, with Toast and Bacon

Eggs and Asparagus, with Toast and Bacon

This is an egg dish that I make for dinner quite often.  It’s easy and relatively fast.  Also, I tend to always have these ingredients on hand.  For the eggs I like to fry, or baste them and leave the yolks still runny.  You could also poach the eggs if you like.  The soft yolks allow you to dip the asparagus into the yolk, adding a rich decadence to the meal.  If it’s not asparagus season you can substitute the asparagus for sautéed spinach, but I usually use frozen asparagus in place of fresh when necessary.  Frozen asparagus will never have the same firmness and crisp crunch as fresh, but the roasting still provides a great flavor.
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