- Preheat the oven to 350.
- Mix all sauce ingredients together.
- Pour over chicken and broccoli in 9×12 casserole dish.
- Cook 30-35 minutes, or until a little bubbly.
Tag Archives: parmesan
As The Chef prepared these on Sunday, our self-proclaimed “foodie,” Emily, asked, “what are we making?” To which The Chef replied, “mashed parsnips.”
“Oh-uhhhhh, OK, riiiiiiight,” Emily said, acting casual and stuffing a Reduced Fat Wheat Thin into her mouth.
“Do you know what parsnips are?” I asked. “Not exactly,” she said shamefully.
But we are not about the shame here at Nummy! So I simply explained to her that a parsnip is pretty much what would happen if a potato and a carrot made a baby. And then I started thinking about how that would be like THE most inappropriate Veggie Tales episode ever, but it also might be kind of interesting… and then the lobster we were cooking to eat with these were ready, and that snapped me out of it.
Anyway, Emily doesn’t like mashed potatoes, but she thought these were “delish,” so we declare this a culinary victory. Observe:
1 pound of parsnips, peeled and diced large
1 cup half & half
2 tbsp butter
salt to taste
1/3 cup grated Parmesan cheese
1 tbsp finely chopped chives
- Bring a pot of salted water to a boil. Add parsnips and cook until fork tender.
- Drain parsnips and add the remaining ingredients.
- Mash to your desired level of creaminess.
The Chef points out that you can also do this with half potatoes and half parsnips if you want a less sweet result. Either way, it’s a go-to winter side dish.
If there is one thing on a menu that will lock down The Chef’s order, it’s crusting something. With nuts or herbs specifically, but honestly, I think you could crust something with Captain Crunch and that would get him to bite… OK, that’s probably something that would pull at my redneck heartstrings more than his, but I think we can all agree that crusting is pretty yummy.
Another that makes this a Chef Favorite is the use of fresh herbs. I think he is second only to Jamie Oliver in his love of all things herby, so using three in one recipe is a definite win.
Incidentally, if you’ve never watched Jamie’s show on the Cooking Channel, you should check it out. He’s always Macgyver-cooking somewhere insane – like he’s annihilating a head of garlic with a rock on a beach while cooking fish he caught with his bare hands – and it still comes out looking delicious. He’s also rustically adorable, so look into it.
The Chef likes to top this with Lemon Buerre Blanc. To make that, follow this Buerre Blanc recipe and add some lemon juice and zest. Or top with Tanya’s Preserved Lemons and serve up with a side like Red Potatoes with Arugula.
4 salmon fillets*
1/2 cup olive oil
1/2 cup of flour
1/2 cup dry mustard
1/2 cup grated parmesan cheese
1 tbsp finely chopped fresh basil
1 tbsp finely chopped thyme
1 tbsp finely chopped parsley
salt and pepper to taste
- Coat fillets with salt, pepper, and herbs.
- Add remaining ingredients to a dish and turn fillets in the mixture to coat both sides.
- Heat oil in a large nonstick saute pan and saute fillets on both sides, cooking until they are golden brown.
Jamie would pronounce this “fill-its.” You see what I mean? Adorable.
The flood of fall recipes here at Nummy has taken a turn toward all things autumn, specifically squash.
While there is no doubt I think squash and gourds look totally adorable as fall table decorations, I really couldn’t care less about eating the little yella fellas most of the time. So I have been delightfully surprised to receive squash recipes that actually look pretty darn delicious.
For example, if I must stuff something with healthy foods like barley, Imma need you to sneak me in some pig and parm as well. And this recipe from Burlison does just that.
Plus, acorn squash is a lovely orangey color, and with only 21 days until we have to restart the countdown to Halloween for the year, you gotta get that fall festivity in wherever you can.
1 acorn squash, split in half and seeded
1 cup prepared pearled barley
2 shallots, minced
2 cloves garlic, minced
4 pieces bacon, chopped into bits
1-2 sprigs fresh thyme
1/2 cup grated parmesan
salt and pepper to taste
- Preheat oven to 375.
- Coat squash lightly in olive oil and salt and pepper.
- Roast squash for 30-45 minutes, until almost fork tender.
- While squash is roasting, cook bacon. Reserve 1 tablespoon of the grease and ) and shallots. Saute for 1-2 minutes.
- Add garlic and saute for 1-2 more minutes.
- Add barley and thyme to pan and simmer for 3-4 minutes.
- Turn off stove and add cheese, mixing all of the stuffing thoroughly.
- Remove squash halves from oven, fill with stuffing and bake for 10 more minutes. Voila.
I was clicking around on the Nums the other day, and I noticed an unfulfilled promise I made back on St. Patty’s Day about a pesto recipe. As a person who places unreasonable stock in that holiday, my “luck of the Irish” will be totally whacked if I don’t rectify this, so that’s what I’m doing here.
As the title would imply, this is Ina Garten’s recipe, and aside from the usual seasoning to taste, it needs no modification. It’s a great basic pesto recipe, and The Chef can attest to the fact that I waxed dramatic about how easy and completely worth it it is to make this rather than buying the jarred stuff. (I know that’s supposed to be obvious, but sometimes you need something like this or Batali’s Basic Marinara Sauce to reteach you that fact.)
Also, this freezes incredibly well, so make a bunch for your long-term carbo needs.
1/4 cup walnuts
1/4 cup pine nuts*
3 tbsp chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1.5 cups good olive oil
1 cup Parmesan, freshly grated
Place the walnuts, pine nuts, and garlic in the bowl of a food processor with a steel blade. Process for 15 seconds.
Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
*The time I made this, I was too lazy to brave the psychofest that is the parking situation at midtown Schnuck’s, and I couldn’t find pine nuts at Miss Cordelia’s, so I used all walnuts. It may not feel as fancy, but it tastes just as good.
As many of you know, I started a new job this week, and I’m not entirely sure what I’m doing. And as it turns out, I’m not good at being clueless. At work, that is. I’m great at it on the weekends (See: the black eye I gave myself from tripping over Emily’s computer last Friday).
Anyway, my confusion over words and acronyms I don’t understand stops now, which is why I chose to dumb-down The Chef’s title of this post from “crudo” to “salad.” That is the speed I’m running on, people, so shift back a gear.
This salad reminds me of a simpler time when my biggest worry was what kind of wine I was going to drink alongside my Chef-prepared farm fresh MFM veggies… also known as last week. Seems like a year.
Anywho, this salad was fresh and fantastic, and it was the perfect side to the Seared Scallops with Mango Vinaigrette. The adorable baby carrots we had with it didn’t hurt either (recipe coming soon).
Lemon thyme vinaigrette:
1 shallot, minced
3 garlic cloves, minced
2 lemons, zested and juiced
1/3 cup olive oil
1 tsp fresh thyme
- Combine all ingredients except oil.
- Slowly add oil while whisking.
2 lbs zucchini, sliced as thin as possible (a mandoline or the slicer on your food processor is perfect for this)
2 tbsp crushed walnuts
shaved parmesan cheese, about 6 thin slices
salt to taste
- Place zucchini in a strainer and sprinkle with salt. Let it sit for about 10 minutes.
- Toss zucchini with dressing and add walnuts. Top with parmesan cheese. Serve cold. With lots of white wine.
You had me at “chili powder and mayo.”
We made this last night in honor of MexiMix 2K11, and even though we charred the corn a touch more than we might have desired, The Chef and Joe and I all got down on this in a very serious way. The richness of the cheese + the heat from the cayenne made this flat-out delectable. Muy Bueno.
4 ears fresh corn, shucked
- Rub corn with a little bit of olive oil and wrap in foil.
- Grill for 20 minutes or until tender. (You can also roast it as in yesterday’s recipe.)
- Remove from foil and slather with mayo (sexy, no?) while still warm.
- Sprinkle with chili powder, cayenne, salt and cheese to taste. Chow.
I went typically crazy with the cayenne last night, but I think that actually works to this recipe’s advantage, so don’t be skeered to get En Fuego.
I know. Overkill with the quasi-correct Spanish. Noted.
If you have never had the pleasure of anything Boar’s Head, I must suggest you get your butt up to (preferably the new awesome) Kroger (by the Racquet Club) and purchase something immediately. All of their stuff is good, but their Horseradish Cheddar is simply to die.
It makes a great sandwich, but the Thanksgiving I decided to unnecessarily carbo-load my family with 3 different kinds of mac n cheese, it also made for a great cheese sauce. You could actually even add bacon to this and make it the main attraction. Nobody’d be mad. Just sayin’.
1 box spiral pasta, cooked and drained
1/2 cup butter
1/2 cup all-purpose flour
2 cups cream
1.5 cups milk
salt and pepper to taste
1 block Boar’s Head Horseradish Cheddar, shredded
1 can diced tomatoes, drained
Cavendar’s to taste
- Preheat oven to 325.
- In a saute pan, melt butter. Whisk in flour and stir constantly until it makes a blonde roux.
- Add cream. Cook until it reaches a simmer, whisking constantly.
- Add milk. Bring to a simmer.
- Add cheddar cheese and mix until melted.
- Toss pasta in sauce, add tomatoes and place in a baking dish.
- Sprinkle with parmesan and bake for 25 minutes.
- Preheat oven to 350.
- Drain artichoke hearts. Coarsely chop.
- Mix all ingredients. Put in a baking dish and top with a little extra parm.
- Bake for 15-20 minutes or until golden brown.
Serve with frito scoops or assorted crackers, and get your hands out of the way. I’ve seen people become violent over this at many a Nashville Supper Club. And to that I say “Well done, ladies!” Miss Hutchison would be so proud, may she rest.