Friday Foodie-Salute to Cheese Edition

Today is the last Salute to Cheese. Next week I am going to focus on what to do with the summer vegetables that people stealth drop onto your porch and desk. First however, I have a question for the people who read this. Do some of you want more basic cooking tips, such as 'what tools do I really need in my kitchen" and "Can I use vegetable and Olive Oil interchangeably?" Or do you like the theme recipes?

Or are most of you scrolling past this on Friday to check out the HNT that you missed the day before? Please let me know so I can cater to you all.

Anyway, back to cheese. Today I want to talk about Parmesan. Most people think of it as "Grated Cheese" and something you top salads or pasta with. Parmesan is that, but as a zesty, tangy cheese it can do so much more. I always have it in the house to throw on pasta, or soup, or to turn some leftover bread into garlic cheese toast. (Butter bread, sprinkle with garlic salt, Parmesan, and oregano and basil, toast to desired level of brownness.) But it can do many other things as well.

Three Cheese Salad (Serves 6)
Quick and Easy and Cheesy.

1 large head leaf lettuce - rinsed, dried and torn into bite-size pieces
1 cup cubed Swiss cheese
1 cup crumbled feta cheese
1 cup shredded Parmesan cheese
1 cup toasted pecan pieces
1/2 cup olive oil
1/2 cup white balsamic vinegar (feel free to use white vinegar or regular balsamic)
1 tablespoon Italian seasoning
1 tablespoon freshly ground black pepper

Combine lettuce, Swiss cheese, feta cheese, Parmesan cheese and pecans in a large bowl. In a small bowl, whisk together oil, vinegar, Italian seasoning, and pepper. Add dressing to salad and toss well.

Cream Cheese and Parmesan Bread Spread (Serves 6)
I could make this at home, but Hubman would kill me as it would be very derailing to the diet. But if you are having company, why not?

1 stick softened butter
4 oz cream cheese, softened
1/4 cup Parmesan cheese
4 cloves garlic, pressed
1 1/2 teaspoons Italian seasoning
Mix the butter, cream cheese, Parmesan cheese, garlic, and Italian seasoning in a bowl until evenly blended.

Asparagus with Parmesan Crust (Serves 4)
An easy spring or summer appetizer or side dish.

1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste

1. Preheat oven to 450 degrees F
   
2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately, sprinkling with balsamic vinegar to taste.

For my special Friend Garbanzo
Crunchy Garbanzo Beans (Serves 8)
Addictive, and ready for a party, just like the man himself.

2 tablespoons olive oil
2 (15 ounce) cans BUSH'S Garbanzo Beans, drained and rinsed
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
3 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil.
2. Rinse the beans in a colander, drain and dry well with a paper towel.
3. Add the oil, salt and pepper to the beans and toss evenly to coat.
4. Spread beans in an even layer on the baking sheet, and place in preheated oven
5. Bake for 30 minutes, until crunchy, stirring and shaking the pan midway through baking
6. Sprinkle the rosemary evenly over the beans, and continue to cook for 8 to 10 minutes, until beans are crunchy. Some will be slightly soft in the center.
7. Remove the pan from the oven and transfer the beans to a serving bowl.
8. Sprinkle the cheese over the beans, and stir to evenly distribute the cheese.


Peppery Parmesan Dressing (Serves 6)

Ok, its fattening, but if it gets the kids to eat their veggies its worth it. Feel free to used reduced fat stuff here and adjust the salt and pepper for your audience. I would add the salt and pepper a little at a time and taste it until you have it just right.

1/2 cup sour cream
3/4 cup lowfat buttermilk
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
6 tablespoons white wine vinegar
1 1/2 tablespoons freshly ground black pepper
2 pinches salt

1. Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper and salt into a blender or food processor and blend until well combined.
2. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour for best flavor.
3. Note: Adjust amounts of salt and pepper to taste. If a thinner consistency is desired, add more buttermilk. To thicken, add equal parts of sour cream and parmesan.