PARMESAN BLACK PEPPER COLESLAW
Steps:
- Remove 4 to 5 of the attractive outer leaves from cabbage, rinse, and pat dry. Store in plastic bag in the refrigerator until you are ready to garnish slaw. Quarter the cabbage lengthwise and remove the tough core. Slice quarters thinly to yield 12 cups. (Save extra cabbage for another use.) Place in a large nonreactive bowl. Slice bell pepper lengthwise into thin strips; cut strips in half and add to bowl with cabbage. In a small bowl, whisk together vinegar, oil, sugar, 2 1/4 teaspoons pepper, and 3/4 teaspoon salt. Pour over cabbage mixture and toss to coat well. Marinate, uncovered at cool room temperature, 30 minutes. Grate cheese using the coarse side of a hand grater or a food processor to yield 1 1/2 cups. (You will probably have some cheese left over.) Be sure to grate cheese coarsely, not finely, for this recipe. Add to the slaw mixture. Whisk together the mayonnaise and sour cream; add to the cabbage mixture, and toss well. Cover bowl with plastic wrap and refrigerate 2 hours. (Slaw can be made 6 hours ahead; bring to room temperature 30 minutes before serving.) TO SERVE: Taste and season with more salt and pepper if needed. Line a shallow serving bowl with the reserved cabbage leaves and mound slaw on top.
PEPPERS AND PARMESAN CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.
ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES
Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
- Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
- In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
- Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
- Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
- Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.
BASIL PEACH PEPPER PARMESAN COBBLER
I know it sounds completely wacky, but it is unbelievably delicious. If you've ever enjoyed a fruit-and-cheese Danish, you know that mixing cheese with fruit really isn't that crazy. It works so well together. These are time-tested flavor combinations.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.
- Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.
- Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.
- Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm.
Nutrition Facts : Calories 530.9 calories, Carbohydrate 101.9 g, Cholesterol 29.8 mg, Fat 10.8 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 665.7 mg, Sugar 70.6 g
PASTA WITH BLACK PEPPER AND PARMESAN
This recipe, courtesy of chef Cesare Casella of Beppe restaurant in New York City, combines just a few simple ingredients for a surprising degree of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- Prepare the pasta: Mound durum flour on a clean work surface. Make a well in the center. Crack eggs into the well. Add 2 tablespoons oil and a pinch each of salt and pepper. With a fork, whisk the eggs, slowly incorporating the flour. Slowly drizzle the water, one tablespoon at a time, into the egg mixture. When the dough holds together, begin kneading the dough to work in the remainder of the flour. Continue to knead until the dough is smooth, about 10 minutes. Form into a ball, and wrap in plastic. Transfer to the refrigerator and chill for 30 minutes.
- Dust a baking sheet with semolina; set aside. Remove the chilled dough from the refrigerator. Divide dough into 8 pieces. Roll each piece into a rope, about 1/2 inch thick. Using a sharp knife, slice the dough crosswise into slices 1/16 inch thick. Using your thumb, press the slices into coinlike pieces. They should be slightly larger than a quarter. Transfer to prepared baking sheet; set aside for 30 minutes to dry.
- In a large saucepan, bring chicken stock to a boil. Add the reserved pasta, and cook until al dente, 5 to 6 minutes. Drain; reserving stock. In a large saute pan, heat remaining 4 tablespoons olive oil over medium heat. Add the pasta and 1 1/2 teaspoons pepper. Add 1 1/2 cups reserved stock. Bring to a boil, stirring gently to combine. Reduce the heat to medium low, and let simmer for 3 minutes. Add 1/2 cup of the cheese and parsley; stir to combine. Let simmer for 2 minutes more. Remove from heat, and ladle into bowls. Sprinkle with the remaining 1/2 cup cheese. Serve immediately.
PARMESAN CABBAGE SALAD WITH BUTTERY CROUTONS
Crunchy shredded cabbage tossed in a creamy Parmesan vinaigrette may look like a coleslaw, but the addition of chopped cornichons, hard-boiled eggs, and buttery croutons makes this unique salad hearty enough to serve as a dinner. (Note: Make the croutons ahead of time.)
Provided by Paul Berglund
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cabbage: Place savoy cabbage cut side down on a flat surface; remove core and discard. Thinly slice from top to bottom; place shredded cabbage in a large bowl. Repeat with red cabbage.
- Vinaigrette: Peel and finely dice the shallot. Add to a bowl, along with vinegar and Parmesan. Use pestle to muddle the cheese into the shallots; then let rest to macerate, 15 minutes. (Maceration is a method to soften the texture and flavor of the ingredients.) After the resting period, gently whisk in olive oil and cream to emulsify. Set aside.
- Salad: Slice the hard-boiled eggs, then chop; add to cabbage. Thinly slice cornichons; add to salad. Roughly chop almonds; add to salad. Add the buttery croutons.
- Briefly whisk the vinaigrette to re-emulsify, 10 seconds. Add a pinch of salt to the salad, then pour in the vinaigrette. Use your hands to gently toss the salad with the vinaigrette until the ingredients are evenly coated. Taste for seasoning, and adjust as needed. Transfer to a serving bowl and finish with lots of freshly ground black pepper.
GRANDMA'S PEPPER SLAW
This is my grandmother's recipe for sweet and sour cabbage slaw that couldn't be simpler to make! My family loves it as a side dish for grilled burgers and hot dogs, but it works equally well in winter time with roast pork, or beef.
Provided by Carol Reese Hardbarger
Categories Salad Coleslaw Recipes No Mayo
Time 1h30m
Yield 32
Number Of Ingredients 6
Steps:
- Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
- Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.
Nutrition Facts : Calories 46.6 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.5 g, Sodium 6 mg, Sugar 10.5 g
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