PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
CRISPY PARMESAN BOWLS
Steps:
- In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, about 1 minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula so it forms a bowl. Be careful, as it is very fragile. Let cool.
- Remove the Parmesan bowl, put it onto a plate, and fill with Caesar salad. Serve.
STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS
The best part of this salad is the edible bowl it's served in. Parmesan cheese becomes crispy after it's baked and an upside-down muffin pan is the perfect pan for creating the edible cups. If you don't plan to serve the salad right away, leave the salad undressed and the cups unfilled so they don't become soggy.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
- Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
- Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.
CRISPY PARMESAN CUPS
I saw something similar to this on Behind the Bash with Giada D. and came up with these. They served mac and cheese in them but you could really serve anything in them that would taste good with crispy parmesan. An easy way to fancy up your appetizers! You will need 2 mini muffin pans for molding the cups. UPDATE: When I tried posting Zaar would not accept it because it only had 1 ingredient so I added the black pepper. Although it does not call for it, a small crack of black pepper on each crisp probably wouldn't be too bad. Thanks!
Provided by KLBoyle
Categories Cheese
Time 6m
Yield 20 cups, 20 serving(s)
Number Of Ingredients 2
Steps:
- Heat a small non stick pan on the stove top over med. heat.
- Place 1 tbs. cheese on a small pile, about the size of a quarter, cook until cheese melts and flip over (this is where you could add a small crack of ground pepper to the cheese if you like), continue cooking until they are light golden brown.
- Place a mini muffin tin upside down on a flat surface.
- Drape cheese over the "molds" of the pan and press down with a second inverted mini muffin tin.
- Let cool and remove from molds.
- You can trim off any excess cheese for a more uniform cup.
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- Heat a small, nonstick skillet over medium-low heat. Be sure the pan is fully heated before adding the cheese. Sprinkle 2 tablespoons of the Parmesan mixture into a 4-inch circle in the middle of the skillet. Cook until the circle starts to hold together as you lift it off of the pan and the bottom is starting to brown, about 1 minute.
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