Tag: Parmigiano-Reggiano
-
PK’s NoRecipe Bacon Wrapped, Cheese Stuffed Jalapenos
As I mentioned in my last post, I am drowning in home-grown Jalapeños. I have decided to eat my way out one recipe at a time :).
These cheese stuffed Jalapeños, wrapped in bacon to make them irresistible, are so easy to make but not for the faint hearted.
Take a chili and cut it almost in half leaving a lip and the stalk attached to one side. Scoop out the pith and the seeds. Then stuff the cavity with your favourite cheese, I used a mix of mozzarella, parmesan and cheddar.
Next, put the lid back on and wrap the whole thing in a strip of bacon.
Pop them on an oven tray as you go and then into a fan-forced oven (pre-heated to 200C) for about 20 minutes or the bacon is crispy enough for your liking.
Served hot or chilled, your guests are going to love them.
Enjoy,
PK
Written by
·
-
FoodHacks: Microwave Cheesy Eggs
Got a hankering for scrambled eggs but short on time or perhaps you only have a microwave and no hob?
Then this tip is for you :).
I think they come out just as good as the real deal. We will be microwaving a beaten egg in several short zaps, breaking up the curds each time. You have control over the result being well broken up or not and even how dry you like.
Steps:
Simply take an egg and whisk it in a bowl with a splash of milk. I then add a bit of shaved Parmesan, a sprinkle of ground black peppercorns and whisk again.
Now into the microwave. This step can be tricky to master and the timing is going to be particular to your microwave. In my microwave 30 seconds is right for the first zapping.
If you find that the egg has been over cooked then you need to reduce the zapping times.
This is what we want. A few curds that can be mixed around with a fork and not a solid mass of rubber nor the absence of curds. I then stir the curds and pop the bowl back into the microwave. Now I am using 20 seconds bursts between stirrings.
I will reduce the times if I think the egg is overcooking. This is how it looks over the next few cycles of zapping and stirring.
Perfect and ready for some toast 🙂
Enjoy,
PK
Related Links:
- more FoodHacks here
- Dishes using Parmigiano-Reggiano (parmesan)
- Dishes using cheese
Please consider subscribing to get a weekly email summary of our posts.
[mc4wp_form id=”15771″]
Written by
·
-
PK’s Fettuccine Chicken Alfredo
Fettuccine Alfredo is a pasta dish made from freshly made fettuccine tossed only with Parmigiano-Reggiano and butter.
This was my first attempt at making it and I wanted to make the sauce from scratch. I chose this ‘food network’ recipe as a base to experiment from and the results were simply amazing. The addition of 2 cups of heavy cream might have had something to do with this :).
I used an Australian made Parmesan rather than certified Parmigiano-Reggiano which is only made in one of several regions in northern France. I certainly will be using it next time for a comparison. [ edit – I did 🙂 ]
Similarly, although I used San Remo Brand’s Traditional Egg Fettuccine No 77 and thought it an excellent product, I am going to be making my own fettuccine next time. [ edit – I did 🙂 ]
You will be:
- Boiling the pasta.
- Cooking the bacon and chicken.
- Making the alfredo sauce.
- Combining everything and serving hot.
You will need:
- Ingredients:
- a couple slugs of olive oil
- 225g fettuccine
- 2 chicken breasts, skin off, cut into thin but wide slices (see photos below)
- a handful of bacon rashers, finely chopped
- 8 Tbsp butter
- 2 cups heavy cream
- ground rock salt and ground black peppercorns to taste
- ground nutmeg to taste
- a very small handful of oregano, chopped
- 1.5 cups Parmigiano-Reggiano or Parmesan, finely grated
- Equipment:
- a chopping board
- a long sharp knife
- a large saucepan for the pasta
- a frypan
- a bowl to put the cooked chicken and bacon in
- a colander to drain the pasta
Boiling the pasta
- You are going to need 15 minutes to get everything else ready so put the pasta into boiling water with a slug of olive oil and a generous amount of salt.
- Whilst doing the recipe’s other steps, cook the pasta until molto al dente (I chuck the odd bit onto the kitchen tiles to test it, if it sticks it is ready) and remember that the last step in this recipe is to mix everything together and serve quickly.
Cooking the bacon and chicken
- Cook a good handful of chopped bacon in some olive oil until crispy, putting it aside and cleaning the frypan with paper towel. Return it to the heat.
- Melt 2 Tbsp of the butter in the frypan and cook the 2 chicken breasts worth of slices over medium heat. Remember that the slices won’t take long each side to cook through and the chicken will go chewy if you over cook it.
- Add the bacon back to the frypan and give everything a gentle toss.
- Put the chicken and bacon aside in a bowl and wipe clean the bottom of the frypan.
Bacon goodness:
Cook the chicken and combine the with the bacon:
Making the alfredo sauce
- Bring the frypan back to the heat and melt 6 Tbsp of butter.
- Whisk the 2 cups of heavy cream into the butter.
- Add the very small handful of chopped oregano, salt, pepper and at least one pinch of ground nutmeg.
- Keep stirring gently for several minutes and then fold the 1.5 cups of finely grated Parmigiano-Reggiano or Parmesan into the sauce.
Combining everything and serving hot
- Chuck the drained pasta, the chicken and the bacon into the sauce and gently mix everything together.
- Add large portions to the serving bowls and serve with cracked black peppercorns and grated Parmigiano-Reggiano.
Enjoy,
PK
YOU MIGHT ALSO LIKE
PASTA DISHES
MORE ITALIAN CUISINE
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.
[mc4wp_form id=”15771″]
Written by
·
-
PK’s Sage and Thyme Butter
A really simple sage, thyme and parmesan flavoured butter that goes well with anything, especially chicken and seafood. I suppose it would probably keep for a while in the fridge but I have only ever made enough to use straight away.
Bring together your desired amount of butter or margarine or butter blend (perhaps 60 – 100g) and then add to taste:
- sage
- thyme
- pepper
- parmesan cheese (better yet Parmigiano-Reggiano)
I bring the butter to room temperature, in Australia that will make it pretty soft and workable very quickly during summer.
Finely chop the rest of the ingredients and fold them in.
Once I had folded it in I went all Baskin-Robbins style on it by mixing it some more on a clean counter top.
I then rolled it into a ball and chilled the whole lot again.
My serving suggestion 🙂
Enjoy,
PK
Related Links:
Written by
·
-
Lorelle B’s Stuffed Mushrooms
This reader submitted mushroom recipe is so good. Lorelle recommends changing the stuffing each time to keep it exciting. I love it and your guests will too. 🙂 – PK
Ingredients:
- 4 large portabello mushrooms
- 8 slices of stale bread
- 2 Tbsp of plain flour
- 2 Tbsp of garlic chives
- 1/2 cup of grated parmesan
- 1 egg
- 1/2 cup grated cheese
- 1/2 tsp minced garlic
- pinch of onion salt
- squirt of lemon juice
- oil for frying
- 2 Tbsp of butter
- milk for the rue
Steps:
- Clean mushroom cups with damp paper towels, remove stalks, set aside.
- Blitz bread crumbs with chives and Parmesan, put in bowl.
- Whisk egg with garlic and lemon juice.
- Dip mushrooms in egg mix then crumbs.
- Deep fry till golden, set aside.
- Melt butter in saucepan, then add flour, whisk until a rue has formed.
- Add some milk and continue to whisk till desired thickness, add cheese, let cool.
- Then fill mushrooms with sauce, add whatever ingredient you want to sauce, eg: prawns or chicken, place mushrooms on baking tray and grill till golden
- Serve hot with a crunchy salad or fries, yum.
Thanks,
Lorelle B.
YOU MIGHT ALSO LIKE
MORE MUSHROOM DISHES
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.
[mc4wp_form id=”15771″]
Written by
·
-
Welchy’s Ultimate Fry Pan Cheese Toastie
As a kid, the ultimate treat was one of Mum’s cheese toasted sandwiches. This wasn’t just your run of the mill, use-a-toaster type of toasted sandwich though. Mum perfected the Ultimate Cheese Toastie in the fry-pan! Buttery, toasted, crunchy goodness on the outside with superbly melted stringy cheese in the middle…served with you know…a heaping side of motherly love.
Look how simple the ingredient list is:
First off, I’d start with a blend of cheeses. I chose Cheddar, Kraft’s 4 cheese blend and Parmesan. Pick any cheeses you like though, Gruyere, Mozzerella, Havarti, anything that melts well. I cut up some fresh bread and butter and we’re ready to go!
Ingredients/Utensils
- Fresh bread
- Butter
- Cheeses (a few slices/enough for a sandwich) – Cheddar, American, Gruyere, Mozzarella, Parmesan, Four Cheese mix, whichever you prefer/have handy.
- Frying pan
Method
1. Butter both sides of the bread. Put a dollop of butter in the pan too for extra buttery crunch!
2. Place one side of the bread into the pan. Layer with your selected cheeses. Allow the bread to fry in the pan, usually about 30 seconds. Use a spatula to lift the corner and check if it’s browning. Once it starts to brown, add the lid of the sandwich and flip!
3. Fry the second side for 30 seconds to 1 minute, or until nicely browned.
And you are done!
This recipe isn’t much, it’s not difficult, and it can be made fairly quickly once you get the hang of it. Great to eat wrapped in some parchment paper as you race out the door, or as I prefer, at the table with a glass of ice cold milk.
Love Welchy,
Here are some more snacks and more Welchy posts”
Written by
·
