Posts Tagged ‘Parmesan’
As with most of the food ideas we have, this soup started out as something completely different. Originally, it was a recipe from Emeril for Garlic-roasted Asparagus that we were asked to make for Easter. That recipe was deceptively simple: toss the Asparagus with some crushed/minced Garlic, Olive Oil, and Salt & Pepper and roast it until golden brown – about 10 minutes or so. It was very similar in execution to our Rosemary Roasted Asparagus only Emeril finished it with a squeeze of fresh Lemon Juice.
We loved the freshness that the Lemon added to the Asparagus, and since we’d been wanting to make some Asparagus soup for quite a while we decided to borrow heavily from the Easter recipe ala Emeril.
Okay, so this may seem like a bit of a nothing post, but we were so pleased with the way the Sautéed Tomatoes turned out we just had to mention it – saucy, sweet, and savory…they were a revelation. Another gentle reminder that sometimes simplicity is best.
And though simple it may be, we think this is a fantastic (maybe perfect) weekend breakfast: lightly Scrambled Eggs, some sauteed Cherry Tomatoes with a little Parmesan Cheese and some hearty whole grain toast. After sautéeing the Tomatoes come out of the pan sweet and juicy and once they burst the juices reduce and concentrate and they take on a wonderful silky/saucy quality. A pinch of Kosher Salt, some cracked Black Pepper, and a dusting of finely grated Parmesan over the top rounds out the flavors nicely.
It’s an easy and relaxed breakfast that leaves you more time to enjoy the morning. Add a newspaper or a nice chat (or the internet), and a steaming cup of freshly-brewed coffee and you’ve got yourself a reason to linger at the breakfast table for a bit.
Giada recently had a deliciously different and simple salad on her show that needed only sliced fresh Mushrooms, shaved Parmesan, and a very simple Lemon Juice & Olive Oil dressing. It was so elegant and fresh tasting that we loved it right away, and leaving the Mushrooms raw gave it a lighter than air texture.
Of course it’s us, so we immediately began to think of ways that we could tweak it by adding a little of this or that. Julie right away struck upon the idea of adding Orecchiette pasta, White Beans, and some sweet little Green Peas to build it up a bit and our new favorite summer Pasta Salad was born.