Tag Archives: parmigiano reggiano cheese

Truffled Parmigiano Popcorn

If you've got five minutes you too can be happy.

Oh how we pity those that have lost touch with popcorn’s pure roots and resort to the chemical-ridden quasi-corn that has its own special button on most microwaves. Lost is the simple pleasure of shaking a pot, watching the kernels explode in light fluffy goodness right before your eyes and adjusting flavors to something other than “salty and yellow.” If you need any more inspiration than truffle and Parmigiano cheese to class things up then we can’t help you. Treat yourself and carve out a whole five minutes of your day to do it the right way; we promise you’ll never go back to the bag.

Equipment Needed: 3 QT Pot with Lid, Microplane or Cheese Grater, Small Microwaveable Dish, Large Serving Bowl

Serving Suggestion: Family Style

Servings: 2-3 normal people (though we can each eat a batch)

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 1/3 C un-popped popcorn ($2.29/28 oz)
  • 1/4-1/2 C grated Parmigiano-Reggiano cheese ($12.99/lb)
  • 2 TBSP canola oil ($4.89/48 oz)
  • 1/2 TBSP butter ($4.99/lb)
  • 2-3 TBSP truffle oil (about $23/8 oz but totally worth it)
  • 2 TSP dried parsley flakes ($1/0.5 oz jar)
  • Sea Salt (about $3/26 oz)
  • Black Pepper

Preparation:

  • Place your pot uncovered over medium-high heat for a minute to warm things up. Add your canola oil to evenly coat the bottom and give it another minute or so to start shimmering.

Use just enough to lightly coat the bottom of the pot.

  • Pour in the popcorn kernels and put the lid on the pot. Every 30 seconds or so swirl the pot in a circular motion to keep the kernels from sticking to the bottom and charring.
  • As soon as the first kernel pops you’ll need to be in action mode, swirling the pot constantly while keeping it over the heat to make sure you get maximum poppage and minimum burnage.

Shake what your momma gave ya!

  • Once the popcorn starts to press against the lid and the popping of the kernels comes more than 3 seconds apart remove the pot from the stove and give it a couple more solid swirls to get any stragglers to explode.
  • Pour the popcorn into your serving bowl. Pop your butter in the microwave for 20-30 seconds to melt it down and pour it evenly over the popcorn. Grind on some fresh black pepper, a pinch of salt (the cheese will make up the difference) and a few dashes of parsley flakes.
  • Drizzle truffle oil over the whole lot and grate on Parmagiano Reggiano to your little heart’s content. We suggest stirring things up a bit to ensure even distribution of flavors and adding more of whichever seasoning/accouterments you desire to taste.

We love that truffle funk. Use liberally.

Make it rain parmigiano.

Chicago-style Deep Dish Pizza

Red checkered tablecloth sold separately.

Living in New York we’ve come to realize that pizza allegiances border on religious zealotry to which we say, why restrict yourself when it comes to pie? Thanks to Jake’s friend Sandy’s suggestion we tried making a deep dish pizza in a cast iron skillet and, to no one’s surprise, the woman was right. It’s almost too easy, which is to say, why aren’t you making one right now?

Equipment Needed: Cast Iron Skillet, Frying Pan, Mixing Bowl, Chef’s Knife, Cutting Board, Microplane,Wooden Spoon

Serving Suggestion: Family Style

Servings: 4-6

Suggested Wine Pairing: Chianti, Montepulciano d’Abruzzo, Cabernet Sauvignon

Suggested Beer Pairing: Red Ales, less-hoppy Pale Ales, Brown Ales, Amber Ales

Ingredients:

  • 1 pre-made ball of pizza dough (we used a garlic herb dough that suited us just fine)(about $1.99/package)
  • 1 lb Italian sausage ($3.99/lb)
  • 1 small bunch of broccoli ($2.99/bunch)
  • 1  small onion ($0.99/lb)
  • 1 small red bell pepper ($2.99/lb)
  • 1 lb fresh mozzarella ($7.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 2 TBSP fresh rosemary ($1.50/bunch)
  • 1 – 28 oz cans of crushed tomatoes ($2.19/each)
  • 1/3 C shredded Parmigiano-Reggiano cheese ($12.99/lb)
  • extra virgin olive oil ($9.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Preheat your oven to 400° F.
  • Mince your garlic cloves and rosemary together to get them as fine as possible.
  • Put a frying pan over medium heat and add a little olive oil to the bottom to help keep things moving. Remove the sausages from their casings, throw them in the pan and break them up with your spoon. Toss in the garlic and rosemary and cook until lightly browned (about 5-8 minutes).

Be careful not to overcook the sausage, it's still going in the oven once you're done here.

  • While the sausage is cooking away, pour about 2 tablespoons of olive oil into your cast iron skillet. Rub the oil around the pan so the sides and bottom are evenly coated. Proceed to spread the pizza dough across the bottom and up to the top of the skillet’s rim. Remember, this is a deep dish so you want to make a crust that can support the mountain of toppings you’re about to add.

You're gonna need to work the dough a bit to get it to stay up along the sides.

  • Cut your mozzarella into 1/8th inch – 1/4 inch slices and line the bottom of the crust. That’s right, traditional Chicago deep dish puts the cheese on first. Here’s a towel to wipe up your mind that just got blown all over.

We highly recommend splurging on the freshest mozzarella you can find for this one; it's a noticeable difference.

  • Slice up your onion and pepper into thin strips and cut your broccoli into small florets. Spread these veggies evenly over the top of the cheese.
  • Open the can of tomatoes and pour them into a large mixing bowl. Add a pinch of salt and pepper, and some crushed red pepper if you want to give it a little kick. When the sausage is done pour it in with the tomatoes and stir everything together. Spoon it into the pie to cover everything and make sure to distribute the sauce evenly for uniform cooking.

Spread the sauce evenly and fill every space not occupied by cheese or veggies.

  • Pop that monster into the oven for about 20 minutes. You’ll have to check in on your pizza around 18 minutes and every couple of minutes after that to make sure things are cooking evenly. The crust should be crispy and the sauce should be bubbling when it’s done. Grate on some Parmigiano to finish things off and let it rest for about 10 minutes to allow the toppings to set up a bit for easier serving and eating; the skillet will keep it warm.

Arugula and Poached Egg Salad

Like a little pillow of protein on a peppery green sea.

Adding to our current obsession/cop out we humbly present another combination of fresh veggies from our CSA with poached eggs and cheese. This one is ridiculously simple and essentially takes only as long as you need to boil water. Arugula lends itself a little better to an egg accoutrement because of its peppery flavor but feel free to mix up the greenery.

Equipment Needed: Baking Sheet, 3 QT Pot, Chef’s Knife, Cutting Board, Vegetable Peeler, Microplane, Spider or Slotted Spoon, Colander

Serving Suggestion: Family Style

Servings: 2

Suggested Wine Pairing: Pinot Noir, Vinho Verde, Pinot Grigio

Suggested Beer Pairing: Pale Ale, Heffeweissen, Pilsner 

Ingredients:

  • 3 C arugula (about $4/10 oz)
  • 1 egg ($2.79/dozen)
  • Parmigiano Reggianno cheese (about $13.99/lb)
  • 2 TBSP white vinegar ($1.99/32 oz)
  •  2 TBSP extra virgin olive oil, divided ($8.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Wash and drain your arugula and plate it up.
  • Fill your pot about 3/4 full with water and bring to a boil. Reduce to a simmer and add a couple capfuls of white vinegar. Crack your egg into the pot and cook for 2 minutes. Remove it from the water with your spider when it’s done and make sure to let the excess water drip off.

Get close to the water to gently slide the egg in.

  • Gently place the egg on top of your greens and grate on your Parmigiano cheese. Drizzle with olive oil then add a pinch of salt and pepper just to keep things balanced. Break the egg, mix everything up and enjoy.

Grate cheese evenly over the whole shootin' match.

Roasted Asparagus with Artichokes and Poached Egg

Like a little protein king on top of a roasted castle.

A poached egg on top of delicious vegetables you say? How novel! There’s no possible way that anyone has thought of this before. Wait, what? This is almost as played out as beet and goat cheese salad? Well guess what Mr. Fancypants, some combinations are awesome and are not to be f**ked with. So there. Grab yourself some fresh asparagus and artichokes (sorry, this is one time the canned ones won’t work) and get in there.

Equipment Needed: Baking Sheet, 3 QT Pot, Chef’s Knife, Cutting Board, Vegetable Peeler, Microplane, Spider or Slotted Spoon

Serving Suggestion: Family Style

Servings: 4

Suggested Wine Pairing: Sauvignon Blanc,  Pinot Grigio, Cava, Prosecco

Suggested Beer Pairing: Crisp Lagers, Pilsner, Witbier or Heffeweizen  

Ingredients:

  • 1 lb asparagus ($3.99/lb)
  • 4 large artichokes ($2.50/each)
  • 1 egg ($2.79/dozen)
  • 1/4 C Parmigiano Reggianno cheese (about $13.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 lemon ($0.50/each)
  • 2 TBSP white vinegar ($1.99/32 oz)
  •  3 TBSP extra virgin olive oil, divided ($8.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Preheat your oven to 400° F
  • Thoroughly rinse your asparagus and snap off the woody ends. Place them on the baking sheet to await their companions.

The stalk will naturally snap at the woody part.

  • Cut the top half of the artichokes off.  Remove the hard leaves from the outside until you get down to the softer ones towards the center. With your vegetable peeler take the top layer of skin off the stem. Cut the artichokes in half and add to the baking sheet.

We sure to remove any hard leaves and the outer skin on the stalk.

  • Mince the garlic and sprinkle it evenly across your veggies. Drizzle the whole lot with olive oil, salt and pepper. Pop it all in the oven and roast for about 15 minutes or until things start to develop the delicious brown crust we all know and love.
  • With about 5 minutes left on your green guys fill your pot about 3/4 full with water and bring to a boil. Reduce to a simmer and add a couple capfuls of white vinegar. Crack your egg into the pot and cook for 2 minutes. Remove it from the water when it’s done and make sure to let the excess water drip off.

Slide the egg in gently.

  • Plate up your veggies and squeeze the juice of half a lemon over everything. Gently place the egg on top and grate on your cheese. Break the egg open when you’re ready to serve and marvel at your new favorite flavor combo.

Grate, grate, grate all day long. Grate, grate, grate while we sing this song.

Rustic Italian Flatbread

All of your basic food groups on one delicious slice.

Not sure if you noticed lately but it’s pretty f**king hot out. This meteorological fact combined with our recent penchant for pre-made pizza dough has forced us to make quick and easy dinners. Take your taste buds to the Italian countryside (as we imagine it) with this no-brainer “flatbread”. To keep things simple we opted for artichoke spread as the sauce and some fresh mixed greens from our CSA to make us feel better about eating half a pizza each.

Equipment Needed: Baking Sheet or Pizza Pan or Pizza Stone, Chef’s Knife, Cutting Board, Serving Spoon

Serving Suggestion: Family Style

Servings: We can take down a flatbread each (half a pizza for you lay people), but this could serve up to 4 normal people.

Suggested Wine Pairing: Chianti, Montepulciano D’Abruzzo, Old Vine Zinfandel

Suggested Beer Pairing: Pilsner, Lager, Lighter Ales  

Ingredients:

  • 1 pre-made ball of pizza dough (we used a garlic herb dough that suited us just fine)(about $1.99/package)
  • 1/3 lb thinly sliced speck (you could also use prosciutto or any other cured meat you prefer)(about $16.99/lb)
  • 4-6 oz Parmigiano Reggiano cheese (about $13.99/lb)
  • 2 C spring lettuce mix ($3.89/5 oz package)
  • 1/4 C flour ($1.89/2 lb)
  • 1/4 – 1/2 C artichoke spread (you can just mince artichokes with olive oil if you can’t find this)(about $6/8 0z jar)
  • 2 TBSP balsamic vinegar (about $6/17 oz bottle)
  • Salt
  • Pepper
Preparation:
  • Preheat your oven to 425°F.
  • Lay your speck out on the cutting board and slice it crosswise into 1/2 inch strips.

Slice the speck into thin strips for easier eating.

  • On your baking sheet toss some flour down and spread out the pizza dough out until it’s about 1/4 inch thick (roughly as thick as a book of matches).

Cut the dough in half or quarters if you want to do mini personal pizzas.

  • Cut the dough in half and reshape in any way you prefer (we prefer ovals).
  • Spread your artichoke dip evenly across the top of each piece and then layer the pieces of speck on top of that.
  • Top everything off with as much Parmigiano Reggiano as your little heart desires and pop it in the oven for 10-15 minutes, or until the crust is crispy.

We prefer a heavy hand with the cheese but you already knew that.

  • When the pizza is done, spread about a cup of greens across the top of each. Drizzle olive oil and balsamic vinegar over all of it. Cut into manageable pieces and serve.

There's no need for a side salad if you've got lettuce on your pizza.