Sarasotas 1970s Parmesan Puffs Updated Recipes

PARMESAN PUFFS WITH MARINARA

Steps:

• Heat oven to 375°F. Grease cookie sheet.
• Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
• Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
• Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.

PARMESAN PUFFS

Steps:

• In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and the salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball. transfer the mixture to a bowl, whisk in the eggs, 1 at a time, whisking well after each addition, and stir in the Parmesan and pepper to taste. Drop the batter in 8 mounds on a buttered baking sheet and bake the puffs in the upper third of a preheated 400°F. oven for 20 minutes, or until they are crisp and golden. The puffs may be served as an hors d'oeuvre or as an accompaniment to soups, meats, and poultry and may be stored overnight in an airtight container.

PARMESAN PUFFS

Steps:

• Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
• Whisk together eggs, paprika, and half the parmesan cheese.
• Cut the puff pastry in 1 inch squares.
• Brush with egg parmesan mixture.
• Place each square 1/2 inch apart.
• Sprinkle with additional parmesan cheese.
• Bake for 10 minutes until golden brown.

PARMESAN PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
• In a medium saucepan, bring milk and margarine to boil over medium high heat. Stir in flour and reduce heat to low. Vigorously stir until thick enough to form into a ball. Remove from heat.
• Beat eggs into the mixture until smooth. Stir in Parmesan cheese.
• Drop the dough by rounded teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven 15 minutes, or until puffed and golden brown. Serve warm with warmed marinara sauce for dipping.

SARASOTA'S PEAS, POTATOES, PROSCUITTO, AND PARMESAN

Steps:

• Potatoes -- I like to cook the potatoes in a medium sauce pan vs a pot. I think that cook quicker and more evenly. Heat up the broth and potatoes on medium heat and cook the potatoes until almost tender. I can't give you an exact time as it will depend on the size of your diced potatoes and also the size of your pan. They should take around 10 minutes.You don't want them to fall apart - almost tender.
• Peas -- Add the peas to the potatoes, right at the end of cooking before you drain them; they take just a few seconds to warm up.
• Finish -- Drain the potatoes and peas well and return to the pan, but make sure the heat is turned off. Add the scallions, proscuitto, parsley, salt (go easy - the proscuitto and parmesan are both salty), plenty of ground black pepper, and the olive oil and lightly toss. The heat of the pan and the potatoes is enough to warm up the scallions and proscuitto.
• Serve -- Transfer to a serving bowl and garnish with grated parmesan cheese and a drizzle of olive oil. ENJOY!

PARMESAN PUFFS

Steps:

• In a small bowl whisk together the egg yolk, the water, the Parmesan, and the flour. In a bowl with an electric mixer beat the egg whites with the vinegar until they hold soft peaks, stir half the whites into the yolk mixture with the bread crumbs, and fold in the remaining whites gently but thoroughly. In a skillet heat 1/4 inch of the oil until it registers 350°F. on a deep-fat thermometer, into it drop the batter in batches by 1/4 teaspoons, and fry the puffs, turning them, for 1 minute, or until they are browned and crisp. Transfer the puffs as they are cooked with a slotted spoon to paper towels to drain. The puffs may be made 3 days in advance and kept in an airtight container.

SARASOTA'S 1970'S PARMESAN PUFFS UPDATED

Steps:

• Cheese Mix -- Simply mix the mayo, parmesan and pepper in a small bowl.
• Bread -- With a round 1" cookie cutter, cut out circles of the bread and place on a cookie sheet. Top with a hearty spread of the parmesan mix.
• Bake -- Broil until golden brown and puffed up. The time will depend on your oven. I broil on the second shelf down. Mine take about 5-6 minutes. Top with shallots and a light sprinkle of paprika. Optional to sprinkle on a few chives. ENJOY!