Recipe Index (by Ingredients)

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z

- A -

- B -

- C -

- D -

- E -

- F -

- G -

- H -

- I -

- J -

- K -

- L -

- M -

- N -

- O -

- P -

- Q -

- R -

- S -

- T -

- V -

- W -

- Y -

- Z -

Recipes that include parmesan

Kale Caesar Salad with Whole Wheat Croutons

Saturday, March 17, 2012

My friend Angie introduced me to Emporio 231 Mott Street, New York, NY 10013. Very good Italian food and the price is great if you book through Savored (invite link). When a couple of us gathered there for a girls’ night out, we were seated when Angie said, “you have to try the Kale Salad!” Of course, we all loved it–Angie is a taste bud.  On the menu, they call it Cavolo Nero which just means black leaf kale, the type they use. What they don’t say or write is that it was essentially a Caesar Salad made with kale instead of romaine lettuce. I immediately thought to myself: I’ll make this for the girls next time they come over. I did and they all approved of this recipe 100%. What I consider 8 to 10 servings was gobbled up by six people.

As if great-taste is not valuable enough as a salad characteristic, this salad also offers a unique trait in that it can (and should) be dressed ahead of time! Usually you can’t dress a salad and let it sit, all the greens will wilt and it will look oh-so sad. Not this one, the kale will maintain its curly leaves and fluffy look. (Now, if only my hair could.)

Kale Caesar Salad


Bookmark and Share

Weaved Asparagus Salad

Monday, April 5, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

After two major rainstorms, spring finally feels here.

Weaved Asparagus Salad 3


Bookmark and Share

Parsnip Gnocchi with Braised Oxtail

Tuesday, February 23, 2010

I’m quite fond of fatty meats and root vegetables together. It’s possible that both being winter foods, it becomes a familiar combination. But I’m convinced that it’s more than that. Parsnips, carrots, yams, sweet potato, and more are storage organs for the plant and typically contain more sugars and starches than other vegetables. It just works exceptionally well with fatty meats, standing up to it with more flavor and texture.

I’ve been thinking about parsnips and oxtail for a while, flipping from some kind of ravioli, to a mash, to a terrine, and finally deciding on a Parsnip Gnocchi with a Braised Oxtail Sauce.

Parsnip Gnocchi with Oxtail and flower background


Bookmark and Share

Zucchini Cous Cous

Wednesday, January 13, 2010

I wonder if anyone else hates winter as much as I do? I don’t mean to be all negative but winter just kills it for me. Since this is a food blog, I won’t go into details about my skin drying and cracking, the headaches from wind blowing at my head (this is NOT psychological), and my seasonal affective disorder. However, I feel entitled to go off on a rant about how terrible New York produce is in winter. I’m going through tomato withdrawal, daydreaming about cracking open fresh pea pods, and cursing at the boxes labeled “raspberries”. As I stared at the emptiness in the farmer’s market, I thought to myself, that’s enough, I can’t just eat apples and celery root all winter.

forkful of Zucchini Cous Cous


Bookmark and Share

Chef Jody Williams Shows Me How to Steam Scramble Eggs

Sunday, October 4, 2009

When I raved about the scrambled eggs at Gottino, Chef Jody Williams saw my post and offered to give me a tutorial on her amazing Steamed Scrambled Eggs. If that’s not a food blogger’s dream come true, I don’t know what is.

Steamed Scrambled Eggs with Proscuitto


Bookmark and Share

Green Market Beans with Free Range Duck Eggs

Friday, September 18, 2009

When you do a 10 day eating tour, you come home feeling a bit plump, rather bloated, and maybe a little unhealthy. Lon did not gain a pound, while I came home 3 to 4 pounds heavier. The first thing I did Monday was hit the Farmer’s Market in search of a healthy meal to rejuvenate myself. There’s an amazing variety of beans available now and the garden bean dish we had at Manresa was fresh on my mind. We really liked having different beans together, similar yet each one snaps or squishes a little differently. I used Romano beans, also called flat beans, then some yellow or wax beans, and fava beans, but you can play with any beans you like. Fava beans require some work so shelled edamame would be a nice cheat.

As I frolicked through the market, already feeling healthier, I spotted large free-range duck eggs. This dish came together in my head that instant. I couldn’t wait to have oozing yolk running over these fresh beans. I ran right home to make lunch. (Feel free to just fry up chicken eggs. You may need two chicken eggs to substitute for a duck egg.)

Green Market Beans with Runny Duck Egg


Bookmark and Share

Trofie alla Raspberry Vodka

Sunday, July 12, 2009

Trofie all Raspberry Vodka

This Weekend Shout-out is to Gwendolyn at Patent and the Pantry for her post on Penne alla Vodka (and because I love her header photo.) You’d think, what an elementary sauce? But this one caught my eye because the vodka is not cooked in the sauce. No, you don’t just drink it while you cook. It does go in the pasta dish. But since you don’t cook it, I had to wonder, would it taste particularly strong? It was just right, but Lon said he did kind of feel it. haha


Bookmark and Share

Herb Parpadelle with Ground Bison

Sunday, June 7, 2009

While talking to my mom on the phone earlier today, she asked what I was up to.  I said, “Just making some pasta.”  Mom asked, “Fresh pasta?”  And I said, “Yea, I’m making some herb parpadelle for Jessica.”  “Oh funny,” Mom said, “I just saw Joanne Weir making something like that on TV.”  Not so weird, I replied.  I saw the same show and that’s what inspired me.  Actually, the show was a bit bizarre.  The interaction between the older Weir and the younger guy she was teaching was just weird.  First, he seemed like a male bimbo, a mimbo.  And she was half-brooding and half-cougaresque.  Getting past the oddity, the dishes looked delish.

Greek Oregano and Catnip


Bookmark and Share

Goat Cheese & Ramps Ravioli

Tuesday, May 12, 2009

One of the dishes we made for our Mother’s Day spectacular was purely inspired by the season.  It’s ramps season, and since it’s such a short season, we find it imperative to do something with them during this period.

Raw Whole Ramps


Bookmark and Share

Sausage, Broccoli Rabe, Cannellini Pasta

Friday, May 8, 2009

You know from my Sausage on Salad post that I have hot Italian sausage in stock. Today, I was debating lunch once again. I am feeling better (thanks everyone), but I have lots of errands to run today so this still had to be a pretty quick meal. Luckily, I have fresh broccoli rabe from the farmer’s market and I love it with sausage. It’s a pretty common pasta to see at Italian restaurants, but here’s a fast and easy, healthier rendition.

Sausage, Broccoli Rabe, Cannelini Pasta 3


Bookmark and Share