PARMESAN TUILE RECIPE
This Parmesan tuile recipe is somewhere between a cracker and a crouton and makes a delicious addition to my cream of celery soup recipe or my grilled chicken caesar salad recipe. And you won't believe how easy they are to make!
Provided by Beth Le Manach
Categories Appetizers
Time 20m
Number Of Ingredients 2
Steps:
- Preheat oven to 400F. Line a baking sheet with parchment paper. Place ¼ cup mounds of the cheese on the parchment spread out to allow room to spread. You may need to do this in 2 batches to get 8. Top with freshly cracked pepper. Bake for 10 minutes. Remove from the oven and allow to cool just until they are warm but safe to touch. Then once they are cool enough to handle remove them with a metal spatula. Place them over a rolling pin and bend gently around the pin. The crisps will conform to the shape of the pin. Remove and allow them to cool further on a cooling rack. Serve immediately, or allow to rest at room temperature 1-2 hours before serving.
Nutrition Facts : Calories 106 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 451 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PARMESAN TUILES / PARMESAN CRISPS
this is a tasty, easy to make cracker, that really adds to your favorite dips and spreads. Let the flavors combine! Found in "500 appetizers" cookbook
Provided by Holly Roeder
Categories Other Side Dishes
Time 10m
Number Of Ingredients 1
Steps:
- 1. scoop spoonfulls of grated parmesan cheese onto wax or parchment paper-lined baking sheet, press with back of spoon to flatten and shape into rounds
- 2. bake for about 5 minutes at 400 degrees, until golden. (This will produce some smoke...)
- 3. remove from oven and let set for 1-2 minutes, then pry from paper with knife or pastry spatula. Shape as desired (flat, or curl around small glass or rolling pin. Allow to cool completely on wire rack.
PARMESAN TUILES
Provided by Food Network
Categories side-dish
Time 10m
Yield Yield: 6 tuiles
Number Of Ingredients 1
Steps:
- Preheat an empty medium nonstick skillet over medium heat for 2 minutes. Sprinkle a scant 3 tablespoons of the cheese into the skillet, making an oval about 4 by 2-inches. Cook until the cheese melts and is golden brown, 1 to 2 minutes. Carefully remove with a spatula, and drape over a wooden rolling pin. Repeat with the remaining cheese. The tuiles will crisp as they cool. Serve as a garnish for salads and sandwiches.
PARMESAN TUILES
Steps:
- Heat the oven to 400ºF/200°C. Toss the grated cheese with the herbs and sprinkle into cookie-sized rounds on a baking sheet. Bake until the cheese melts and bubbles into lacy disks, 5 minutes. Remove from the oven and shape quickly, bending over a rolling pin. Serve. Or, cool and store in an airtight container until serving.
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
- Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
- Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.
PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
- Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
- Note: This recipe was doubled for this episode.
PARMESAN TUILES
Steps:
- Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4 to 5 minutes.
PARMESAN WAFERS
These crisp cheesy wafers, from Gordon Ramsay, are simple to make and look great served with risotto
Provided by Gordon Ramsay
Categories Side dish
Time 10m
Number Of Ingredients 2
Steps:
- 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
- 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
- The wafers will keep in an airtight tin for up to 3 days.
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