parmesan – Audrey's 74

Eggs Diavolo

Giulia Doyle — Wed, 10 Sep 2014 13:31:20 +0000

The other week I had a full crate of Ontario tomatoes. I decided to make this simple roasted tomato sauce. The sauce is wonderful and works perfectly on pasta. However, I also had a craving for eggs baked in tomato sauce and this recipe came together really easily. A few great ingredients and we had a perfect weekend breakfast – just a little ‘diavolo’ heat for me, and a lot of ‘diavolo’ heat for my husband.

Eggs Diavolo

Ingredients

3 cups of good quality tomato sauce
2 teaspoons of chili
2 teaspoons of cayenne pepper
1 teaspoon of paprika
4 eggs
Parmesan
2 cups of baby spinach or arugula
Red pepper flakes (optional)
Hot sauce (optional)

Instructions

Add tomato sauce to small/medium frying pan. Heat on medium heat. Season to 'diavolo' level you like with chili, cayenne and paprika.
Once sauce is gently bubbling, crack all four eggs into the sauce. Cover with lid and let cook about 3-5 minutes, depending on how well done you want your eggs. Remove lid and serve immediately with shavings of parmesan, greens and added spice (red pepper flakes and hot sauce).
Serve with bread to soak up all the saucy goodness.

/2014/09/10/eggs-diavolo/

Be My Guest with Cookie + Kate – Shaved Fennel Salad with Parmesan and Orange Zest

Giulia Doyle — Mon, 24 Feb 2014 10:41:51 +0000

photo on left: Cookie + Kate, photo on right: Giulia Doyle

Today I’m back with a new installment of Be My Guest – the first one for 2014! I am really excited that Kathryne from the blog Cookie and Kate joined me on the blog today. I can’t remember how I found Kathryne’s blog, it might have been through Heidi, but I’ve been following her ever since. Kathryne has clean and bright photos that I really like and all her recipes are vegetarian, so she’s a great source when looking for meatless whole foods. I’ve also loved some of her resource posts, such as how to start a food blog or food photography tips. Plus, for some weird reason I’m fascinated by the fact that she lives in Kansas…I’ve never met anyone from Kansas and I’ve never been there, but maybe Dorothy plays some part in it?

photos on left: Cookie + Kate, photos on right: Giulia Doyle

But now, let’s get to the recipe! Shaved Fennel Salad with Parmesan and Orange Zest from Melissa Clark’s cookbook, Cook This Now. I don’t often use fennel and I like how this comes together easily. Kathryn mentioned that not having a mandolin left her with thicker slices of fennel than she was hoping for. I used my very basic mandolin and still didn’t get my fennel as thin and feathery as I think the recipe is intended to be. However, I am truly terrified of my mandolin and might not have been using it to it’s full potential. But even with slightly thicker slices, this recipe is easy and tasty.

I let my fennel sit with the dressing a bit, which reduced the anise flavour a little more. We also had some leftovers, which I then combined with shaved cabbage and carrots, which made a great additional salad. Serving this with orange slices like Kathryn shows in her photos would add some extra bulk and colour to the salad. The recipe in the book also offers alternatives, such as leaving off the cheese or adding thinly sliced dates – you can be creative!

Thank you so much Kathryne for joining me on the blog today!

photo on left: Cookie + Kate, photo on right: Giulia Doyle

Shaved Fennel Salad with Parmesan and Orange Zest by Melissa Clark

Total Time: 10 minutes

Yield: 2-4 servings

Ingredients

2 large fennel bulbs
1/2 teaspoon of finely grated orange zest
2 tablespoons of freshly grated orange juice
1 tablespoon of red wine vinegar
1/2 teaspoon of kosher salt
1/2 teaspoon of freshly ground pepper
3 tablespoons of good quality olive oil
2 ounces of Parmesan cheese

Instructions

Cut each fennel bulb in half lengthwise. Using a mandoline-type tool or very sharp knife, thinly shave the fennel. Transfer to a large bowl.
In a small bowl, whisk together the orange zest, orange juice, vinegar, salt and pepper. Whisk in the oil. Pour the dressing over the fennel and toss well.
Working over the salad bowl, use a vegetable peeler to shave the cheese into thin curls. Toss the salad gently once more and serve.

Notes

I added a bit of extra orange zest and compensated the acidity of my very strong red wine vinegar with a teaspoon of sugar. Letting the dressed salad sit longer also decreased the anise flavour of the fennel.

/2014/02/24/be-my-guest-with-cookie-kate-shaved-fennel-salad-with-parmesan-and-orange-zest/

Roasted Garlic Mushrooms with Parmesan Polenta on Style Me Pretty Living

Giulia Doyle — Mon, 20 Jan 2014 10:51:07 +0000

In January I’m always looking for something cozy and warm, but healthier and more nutritious than all the holiday indulgences. After all the cooking, I also appreciate recipes that are easy to make and come together quickly. This meal I made for Style Me Pretty Living fits the bill – the mushrooms are a tasty alternative to meat and the polenta adds the bulk you might need to fight the cold weather.

Roasted Garlic Mushrooms with Parmesan Polenta on Style Me Pretty Living

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

3 cups of mushrooms of your choice, sliced if they are bigger
4 cloves of garlic, sliced
4 tablespoons of butter, melted
2 tablespoons of olive oil
2 tablespoons of dried sage or 1/4 of fresh sage torn to pieces
Coarse salt and pepper
1 cup of instant polenta
2 cups of chicken or vegetable broth
2 cups of milk
1/4 cup of shredded Parmesan and extra shavings for serving

Instructions

Preheat oven to 450F. Add sliced mushrooms and garlic to a rimmed baking pan. Cover with melted butter and olive oil. Toss to cover. Sprinkle with salt, pepper and sage.
Bake mushrooms about 20 minutes until soft and slightly golden. If you wish, you can turn the oven to broil for 5 minutes and you'll get some extra golden parts.
While mushrooms are baking, bring broth and milk to a gentle boil. Add polenta and stir immediately with whisk until smooth and all lumps are gone. Adjust liquid if it turns too thick too quickly. Stir until you reach a smooth texture, about 3 minutes. Season with salt and pepper and add 1/4 cup of grated Parmesan.
Serve polenta immediately and scoop hot mushrooms with liquid over it. Top with shavings of Parmesan.

/2014/01/20/roasted-garlic-mushrooms-with-parmesan-polenta-on-style-me-pretty-living/