Parmesan

Parmesan Potato Bread

April 8, 2012 by The Partial Ingredients

Making yeast based breads is a fun challenge as the bread needs time to rise and plenty of kneading. For me the process of making bread is relaxing and the end result really satisfying! This bread is a potato bread with the added flavor of Parmesan cheese in the dough. The recipe is easy to follow and baking the loaf in the oven produced amazing aromas. The bread is just a tiny bit flaky on the outside and fluffy on the inside. I was looking for a good dipping bread to go with an Italian soup and this was a great recipe for that meal. Dipping the bread in the broth enhanced its flavor even more. I chose to make one extra large loaf which results in long and thin pieces of bread. The size of the slices were perfect for dipping but if you wanted to make more of a sandwich bread cut the dough into two smaller loaves. I can’t wait to make this bread again!

…

Parmesan and Rosemary Olive Bread

May 24, 2011 by The Partial Ingredients

In keeping with my love affair with quick breads, I adapted a recipe for olive bread from The Joy of Cooking. I wanted to try a light, savory quick bread that wasn’t too sweet and this seemed like the perfect recipe for that. The original recipe was pretty simple, so I added some new ingredients to amp up the flavors. The new ingredients (the garlic, oregano, and parmesan) worked really well with the standard ones. The texture of the bread was great–very soft and crumbly. I bet this bread would be good if it were made with yeast too. I might make a version of it again in the future!

…

Eggplant Parmesan

December 26, 2010 by The Partial Ingredients

Eggplant can be so delicious if prepared correctly. For eggplant Parmesan, the eggplant needs to be drained of the water and bitterness before pan frying. You can find a lot of different methods on how to drain eggplant but I just use some paper towels and something heavy to press on top of the slices. I also like to strain the tomato sauce because it prevents the dish from becoming too watery. The eggplant parmesan turned out well–after the second round of cooking. I took it out the first night and it was just a little undercooked. The next day I cooked it about twice as long and it tasted great.

…

Potato Fries with Parmesan and Basil

December 22, 2010 by The Partial Ingredients

These baked, crunchy potatoes are really good and simple to make. The only thing that might give you trouble is if you don’t have a potato fry cutter. I have one, and it cuts the potato perfectly. If you don’t you could always just slice these as chips or cut them by hand.

…