#parm crisp

[galaxseacreature]

made some "avocado chips" tonight and they're pretty good actually. but they're also basically parmesan crisps. so ofc they are

[effervescent-fool]

got myself a silly little salad and am waiting for the silly little round to be posted

[lotstradamus]

do you have some favourite go-to recipes? i would love any of your recommendations!! xx

we eat the same few things on rotation in our house, as I do all the cooking, and I like a) one-pot meals, and b) pasta, preferably. most of these are fairly low effort but you get a lot of bang for your buck flavour-wise, and they're endlessly customisable!

also, listen, I don't do measurements. follow your heart and taste as you go.

the tiktok viral baked feta pasta from like 4 years ago ingredients: plum or cherry tomatoes, a block of feta (or boursin if you're feeling flush), garlic, pasta optional extras: spinach, cannellini beans, chili crisp recipe: whack your tomatoes, sliced garlic, and olive oil in a big dish. nestle your feta in there. I like to add a tin of drained cannellini beans at this point to bulk it out/cut down on the pasta/make the texture confusing, but you don't have to. stick it in the oven at like 180-200C for half an hour ish. after half an hour boil your pasta. retrieve your oven dish, stir everything up to desired consistency (I'm a chunk girl). you can add spinach while you do this for extra greenery, or a massive spoonful of chili crisp for heat and crunch, but it's good on its own. add the pasta and some pasta water if you need. voila. you simply cannot go wrong.

gochujang and hummus pasta ingredients: gochujang (this keeps forever in the fridge so it's a good kitchen investment), a tub of hummus, garlic, white onion, parm optional extras: parsley recipe: chop onion and garlic, sling them in a pan with butter and a splash of EVOO. when the onion is sufficiently sweaty and nice, add a dollop of gochujang (the bigger the dollop the spicier the end result) and stir it all in, followed by the whole tub of hummus. boil the pasta. add the cooked pasta to the pan, along with some pasta water, a shit load of grated parm, and garnish with parsley. my friend sent me a vegan version of this recipe about a year ago and I've made the non-vegan version roughly once a week since. it is so fucking delicious. butter bean thing ingredients: butter beans, garlic, red onion, tomato paste, cream/double cream/greek yog, lemon, sourdough/nice crusty bread optional extras: parsley recipe: throw chopped garlic and onion in a pan with butter and EVOO and really let them sweat it out. add tinned butter beans WITH THE JUICE. yes, I know. add in a few good squirty piles of tomato paste and stir, then let it all heat through. at this point start toasting your crusty bread of choice because I ALWAYS forget until the end and then I'm rushed. I recommend splurging for the good bread, slathered with melty butter. add whatever creamy thing you have to hand (the og recipe I saw said double cream, but I usually have greek yoghurt in and that does the job) to the beans, along with some lemon juice, garnish with parsley if you like and serve. use the bread as a giant spoon. you are welcome.

sausage soup/stew? casserole?? ingredients: celery, white onion, carrot, sausage/s, cherry tomatoes, tinned tomatoes, chicken broth, parm optional extras: creamy thing of your choice, spinach, orzo recipe: dice the celery, carrot and onion (mirepoix!), and throw it in a big big big pot with some EVOO. now: I get a pack of nice sausages and either mash or chop them depending on how much energy I have, but if you live somewhere with a butcher or whatever you can save your mashing arm and just get ground sausage. throw in the ground, mashed, or chopped sausage and cook for a bit. follow with a tin of chopped tomatoes and chicken broth. I usually put in about a litre. chop the cherry toms and toss them in. follow with a load of grated parm. if you have any parm rinds, throw em in and leave it to bubble away. this doesn't sound like much but it is so good. the longer you leave it the more flavourful it will be! towards the end I like to add in whatever creamy thing is in the fridge (double cream, greek yog, milk), along with lots of chopped spinach and a cup of orzo to really bulk it up. we can happily live on this for DAYS, especially if we have leftover fancy crusty bread from the gochujang pasta. oh and remember to take out the parm rind.

thai chicken curryish ingredients: chicken (thigh/breast), garlic, ginger, yellow peppers, spring onion, cashew nuts, rice, coconut milk, chicken broth optional extras: sriracha, coriander recipe: I love this one cos it is SO quick and SOOOO easy. cut chicken into chunks and brown it in the pot. whip it back out and throw in the chopped garlic and ginger (I have a tube of ginger paste in the fridge cos WHO has the time?) with a big glug of EVOO, then a cup of rice. jasmine works, but I've also used risotto rice. toss in the chopped peppers, spring onion and cashew nuts (if I have the energy I'll chop the nuts, but you can put em in as-is), then add coconut milk (a tin's amount, be that an actual tin or some of the melted stuff that costs 1/4 of the price - thanks Asian supermarket!) and chicken broth. put the browned chicken back in, give it all a stir, cover it, and stick it in the oven for like 25ish mins. here’s the NYT recipe if you need liquid measurements/an actionable recipe that isn’t me riffing. (as always, 12ft.io/ in front of the address to bypass the paywall.) serve it with sriracha squirted all over it (HIGHLY RECOMMEND) and coriander if you like it.

delicious little rice waffle ingredients: leftover jasmine rice, chili crisp, an egg, kewpie mayonnaise, sesame oil, spring onion, A WAFFLE MAKER optional extras: furikake recipe: full disclosure, you need a little waffle maker for this. mix the rice with chili crisp, a little sesame oil, and egg yolk. dollop it into the waffle maker and cook. garnish with kewpie mayo, sliced spring onion and some furikake if you have it, or just toasted sesame seeds if you have those, or neither! delicious little spicy umami snack, my beloved.

tuna melt of dreams ingredients: you know what's in a tuna melt recipe: swap the butter on the outside of the bread for kewpie mayonnaise and thank me later.

ADDENDUM: this goes without saying for me but sadly I know it does not for everybody: SEASON YOUR FOOD WITH SALT. IT WON'T MAKE YOUR FOOD SALTY IT WILL MAKE IT DELICIOUS. COOK YOUR PASTA IN SALT. WHEN IN DOUBT, ADD SOME SALT. THANK YOU.

[angelmush]

been a while but here's what i'm cooking this week, extra special and laborious since it's my gf's bday this week:

a very easy red curry w rice noodles + chicken + coconut milk

another very easy pasta dish, maybe w bacon, but mostly just with parm and butter

big container of homemade garlic dill pickle chips

frying some of those pickles w creamy herby homemade ranch

MAYBE i'll make a batch of brown butter miso chocolate chip cookies to keep around for a snack if im feeling crazy

big fluffy buttermiilk pancakes w a side of thick cut bacon and a generous drizzle of maple syrup

cold crisp cucumber salad w snap peas and lemon and red wine vinegar and herbs and maybe feta

fried chicken sandwiches w the homemade pickles, mayo, + brioche buns. the meat either dry brined w spices, salt, sugar, + msg uncovered on a rack in the fridge or brined in whatever pickle juice i have leftover

a fudgy, decadent 4 layered mud cake with dark chocolate ganache and fudge frosting. i splurged for fancy baking chocolate and dutch process cocoa to make it extra special + itll be topped w birthday candles, same as last year :))

[foodmyheart]

Grilled chicken Caesar wraps with Parmesan crisps, in a homemade tortilla, & some black pepper, lemon, parm waffle fries. Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[doctormarvello]

rendition of a fat ass pigeon that denied my parm crisps offering today . Ungrateful bird .

[foodies-channel]

🍥 72hr espresso short rib, parsnip puree, asparagus, parm crisp

🍔YouTube || 🍟Reddit

[hearditinapastlife2019]

pizza from scratch tonight.. fresh mozza & tomatoes & mushrooms & spinach finished with loads of chili crisp & torn basil & shaved parm… pairing it with a lovely citrusy local double ipa….. i love cooking <3

[morethanonepage]

I got a pasta machine recently, what pasta dish should I attempt to make for dinner this weekend?

idk what prompted this question specifically BUT obviously i have an opinion.

first, i'm going to assume you already have a recipe to make the pasta itself, which should include flour (all purpose is fine), eggs, water, salt, and olive oil. (here's one) (there's also this video by Claire Saffitz which is where i learned to make homemade pasta)

do NOT skimp out on the rest time (that recipe says 30 minutes, i think that's fine) for the dough.

also, if you're making long noodles, set up somewhere to hang your noodles after you cut them but before you cook them -- you can put down some paper towels over the back of a chair and hang them for instance. and it's good to have that set up before you start bc otherwise you're scrambling to figure out where to put the noodles once you're done.

also, fresh pasta only needs to be cooked in boiling water for like, 2-3 minutes. and you want the water to be salted -- what i've been taught (by youtube chefs lmfao) is that traditionally it's supposed to be as salty as ~the sea. you're also supposed to save some of the used pasta water to use in whatever sauce to make it stick to the noodles better but idk sometimes i forget.

NOW in terms of an actual dish, i'm too lazy to do things with filling (like ravioli) and i really like thick noodles like pappardelle. Those are usually used for like heavy meaty sauces (like ragu -- a lamb ragu w pappardelle and fresh parmesan shavings, 10/10). BUT since the thing here is the HOMEMADE PASTA omg, i'd want something where you can really enjoy the taste of that alone. so i'd go with something a little more delicate -- like this fresh herb pappardelle recipe, they recommend chives and parsley but i'd do basil instead, and use the garlic, butter, lemon & lemon zest, and parm. red pepper flakes if you're into a little spice.

and obvs you need some protein with that but the pasta should remain the main even so i'd say, just chicken breasts seasoned w/ salt, pepper, a little italian seasoning, sautéed in some olive oil (get some crisp/browning on both sides). i think this would also go well with some salmon or even shrimp if you prefer, either on the side of the pasta or on a bed of it.

and then some garlic bread on the side, and/or some spring salad w balsamic glaze.

[romirola]

Snippet Saturday

Tagged by @ejunkiet in her incredible excerpt of a David/Angel story I CANNOT wait to read! Thanks for the tag and the “(Gonna Make You) Howl” shoutout, friend! I will reblog the link to that one later. For now, I’m sharing the opening paragraphs to a current WIP that is just starting to get in the drafting groove. It’s going to be a long one (surprise, surprise), so I’ll be working on it for a while. Until then, please enjoy this itty bitty passage. Can you guess who ordered which meal? Tagging (with no pressure) @glassbearclock, @gingerbreadmonsters, @lovelylonerliterature, @claracatlady, @ephxmerrxl, and anyone else who would like to share a WIP! Thanks for reading!

“Alright,” the server said as she flashed a wide grin to the eight people sitting at her table. “Let me read that back to you so I can make sure I’ve got everything straight.” She took a deep breath and rattled off the order. “That’s four steaks, all rare. Two with a baked potato as the side, one plain and one with sour cream, chives, cheddar, and bacon. One with steamed broccoli. And one with a side of capellini with marinara. One chicken parm over rigatoni with a salad, honey mustard dressing on the side. One haddock marsala with mashed potatoes, no gravy. And two margherita pizzas, one with crust infused with B+ type blood, the other one bloodless. Anything else?” It was only then the server paused to inhale. 

David Shaw held out his hands to collect everyone’s menus to hand them to the server all at once. “I think you’ve got it all. Thank you.” He stretched his long arm across the table, his gold watch just peeking out of the sleeve of his crisp, button down shirt. 

“Wow, that was impressive!” Milo Greer complimented. “And you didn’t even write anything down.”

The server pointed to her head. “Telepathic perk,” she shrugged. “If I miss anything, I’ll just take a little peek in your heads.”

“But what if we’re not thinking about what we ordered? Babe asked curiously. “Can you still tell?”

“Well, I could go searching in your head. I definitely have that ability,” the server explained brightly, pleasantly surprised that an unempowered human would be able to consider such nuance within her culture. “But in this setting, that would be considered unlawful telepathic tampering, so I definitely don’t. Thankfully, I don’t need to go sifting through anyone’s thoughts here. Think about it. At a gala like this where the speeches and philanthropic talk happen before the meal is served?” she scoffed. “Trust me. Everyone’s thinking about their food.” The server tucked the stack of menus under her arm. “I’ll put in your orders into the kitchen right now and get a refill of bread out here for you all soon,” she promised as she briskly went off to do just that. 

[jennhoney]

I have eaten A LOT of cheese today and that is really saying something.

Auntpretty1 is continuing to struggle and Murble is with her at the hospital rn. I don’t know much yet.

I am foggy and sleepy and can barely hear but other than that, fine. I need to feel well enough tomorrow to tackle some paperwork. So I’m just gonna eat parm crisps to fuel that magic or whatevery.

Fafner is good and says hi.

[femchef]

Yall making plated desserts is so much fun but it’s so awesome when it gets my students excited to try things! This really is one of my most favorite lessons:

The theme is Breakfast/Lunch/Dinner.

Breakfast: Maple baba al rhum, malted roasted white chocolate ganache, red miso caramel, white chocolate miso seed crunch, fresh berries, and passionfruit berry curd.

Lunch: A Salad - herbed sponge cake, spiced carrot ginger cremeux, citrus herb cucumber gel, ginger yogurt pavlova, goat cheese chili crisp ice cream, tomato ganache with maldon salt, pickled cucumber, parm crisp, dianthus.

Dinner: Toasted walnut espresso and ras el hanout (my personal blend) crumble, roasted beet and raspberry sorbet, spiced beet white chocolate mousse, supremed orange, candied walnuts, roasted spiced espresso chocolate sauce, candied cocoa nibs, poached beets, crispy fried sage, candied orange peel, and a fried tangerine chili olive.

[angelmush]

meals for the near future:

today i made a pasta dish by searing some ground breakfast sausage in a pan, deglazing w homemade chicken stock, adding some pumpkin puree, big ribbonlike farfalle pasta bowties, sage, a pad (pat? idk) of butter, and swirling it all together w some pasta water and topping w parsley and breadcrumbs toasted in sage oil (was good but would've been better w parm but i was all out)

chicken vesuvio ! roast chicken w potatoes in a wine sauce except sans wine and instead just using my homemade chicken stock bc i don't have any wine to cook with and don't feel like picking it up lol w some good bread from my fave patisserie to sop up the sauce

using the leftover chicken shredded in a grilled cheese of sorts w jammy caramelized onion and brie and crisp tart granny smith apples on crusty sourdough

and using even MORE leftover chicken (hopefully i have enough lol) to make a chicken noodle soup w oriechette, ginger, carrot, herbs, and rice

buttery seared scallops and shrimp (scallops for me and shrimp for my gf bc she's not a scallop girl) with an herby sauce and (again) with a side of that good bread to soak it all up

an apple pie maybe!!! or gallette, or tarte tatin, im not sure yet but i have apples galore and some pie dough in my freezer

been drinking lots of chai lattes and apple cider in the mornings, just fully and deeply embracing the cold weather here

i have leftover pumpkin puree from the pasta i made today so if anyone has any suggestions, it's a small amount, probably half to a quarter cup. not sure what to use it for!

[fithragaer]

Roast potatoes recipe

Ingredience:

6-8 medium size Yukon gold potatoes (or a larger number of baby Dutch, any waxy potatoes can work but I’d recommend these bc I tried red and they were unimpressive)

3 tbsp butter

2-3 tbsp olive oil

1/2 tsp smoked paprika

1/2 tsp garlic powder

1 tsp onion powder

Salt and pepper, to taste

1/2 cup or more grated Parmesan cheese

Directions:

1. Preheat oven to 410F/210C

2. Wash the potatoes and cut them into chunks about 1.5-2cm thick, ideally rectangular prism shaped

3. Rinse the potato pieces in a colander and then lay them on a paper towel to dry for a bit, you can dab them with a paper towel over the top too

4. Put butter into a medium size mixing bowl and melt, then add olive oil and seasoning, add the potatoes and cheese and mix well to coat em (may need to use your hands)

5. Cover a small baking sheet with aluminum foil and spread the potatoes out evenly across it, you can also pour the remaining butter/cheese/etc mix over the top, then grate more parm over the sheet

6. Bake till the bottoms of the potatoes are a medium brown and they’ve started browning at the top, depending on the size you cut them+your oven it could be between 25-50 minutes

7. Remove from oven, pour off any excess oil, then use a spatula to unstick the potatoes and put them on your plate/bowl/etc

8. Eat them

I use waxy potatoes bc they develop a very good smooth texture inside w/ the crisp outside that you don’t really get from russets IME

You can peel the potatoes if you want but I like them with the peel still on. You should cut off eyes/other unsavory bits tho

Also the measurements are not exact, you can do whatever you want, this is just me eyeballing and assigning numbers based on that (be careful w/ the salt esp if you use salted butter, it can get overly salty and gross)

[boltlightning]

Top five cheeses 🧀!

this is a beautiful way to finish these out, thank you so much

mozzerella. i am basic. i simply love a good fresh full-moisture mozz. sue me

parmesan. i'm BASIC. i am not immune to a parm crisp!

munster on a deli sando is god-tier

gruyere, especially broiled atop a little slice of bread in a ramekin of french onion soup? GOD-TIER

i am NOT immune to a sharp white cheddar

top 5 asks! 🧐

[crowleycoded]

Gina's Mac and cheese (ish) recipe

*2-3 cups of shredded cheese. Combo, all one, more than that, less than that I don't care. How cheesy you want it?(tn I used like half marbe half extra old white ched)

*milk (2 cups? I just poured it's gonna be a consistency thing anyway)

*butter (the real shit if you wanna do this RIGHT. And also salted duh)

*flour (again this is an eyeball thing for me. If you really want you can look up a basic roux recipe that's all this is it's the base to a bechamel sauce fancy words for fat and flour) idk ill talk about this more when we get there. Trust.

*flavouring accoutrements (garlic powder, mustard, chipotle powder, salt, pep. This is your world I'm just teaching you how to live in it)

*parmesan of choice

*small onion

*half a pack of bacon

*bread heels, like. 2 or 3, whatever you have. (unless you own your own breadcrumbs already. If not imma teach you to make em right here right now)

*noodles of choice. No I won't tell you how much because we all know nobody actually knows that shit.

STEP ONE: MISE EN PLACE

Prep time, baby. First off, oven on 300, and a pot of water on to boil the noods. Onion? Dice it tiny as fuck. Bacon? Fry it up, crispness is At your discretion. Bread? Slap it on a cookie sheet and throw it in that hot oven for like. 5 ish minutes. You're not toasting it you're just drying it out. (if you plan this in advance you can simply leave them out to dry morning of but I don't roll like that). Once your bacon is cooked, take it out and drain the grease out of the pan. Pop in some butter (garlic butter if you're really vibin) and those diced onions. Cook that shit on like medium low until they're a good golden colour, almost starting to crisp up. Take the pan off the heat and let it be.

STEP TWO: MAKE THE TOPPING

(but first put your noodles in the boiling water if you haven't already. Also salt and some oil in there pls) In a food processor or a blender (if you don't have these, use a knife and go the fuck to town) blitz your dried bread, a good spoonful of your fried onion, and your cooled and degreased bacon strips until pulverized. Dump in the amount of parm you feel is correct and blitz again. You're gonna use this as topping. If you feel you've made too much don't worry. I have a solution later to come. Now put the oven up to 350.

-at this point I recommend you go no further until your noodles are cooked, drained, and run under cold water to STOP THEM COOKING.

STEP THREE: GET DAT SAUCE

Alright now for the only really intimidating part. The roux. First off you're gonna take like 2 cups of milk and pour it into the pan with your onion and put that on about a 5. You wanna get your milk warming up and this way you get all the pan goodies. If you're using mustard, throw about a tablespoon or two into that pan too while you're at it.

Now in a good saucepan, (Big Pot) throw in like. 2/3 cup of butter at least. At least. Use more than you think you need that's the thing here. Melt it up. Once it's melted and started to bubble, toss in flour. Start with like. Less than half a cup? While you do this, whisk like a madman. Don't add more flour till your flour you have is combined. If it gets to look doughy and thick you've added too much flour. Easy fix, more butter. This isn't healthy it's Mac and cheese. Whisk it up and it should be less of a dough and more like a batter consistency. Continue to cook and whisk on medium high until this turns a nice golden colour and thickens to a paste. Now take that pan of milk and onion and stuff and throw that in the pot, along with any spices or seasonings now. (I used chipotle powder and seasoning salt, and garlic powder). Now WHISK SOME MORE we don't want no flour lumps. It's gonna get thick. You're fine. Add more milk if you're worried, and also turn it to low.

Once that's smooth, you get that cheese in there. Get it melted. Fuck yeah.

STEP FOUR: AVENGERS ASSEMBLE.

Now. Once your cheese is melted, we are at prime time. Remember when I said I had a solution if you had too many breadcrumbs made? Throw all the extra in here, leave enough to coat the top before baking. Now you combine your noodles. Take your time, be thorough, and Fold don't STIR, dammit. From the bottom. Be patient. Once it's fully combined and beautful, you pour that shit into a buttered baking dish. Size determined by how much you made, I used a tall 9*9 pan. Spread your crumb topping on top evenly and bake on a low rack for 20 minutes or until topping is golden brown.