Friday, March 27, 2009

Wednesday, March 25, 2009

Parmesan, Walnut and Arugula Baskets

Prep/Total Time: 30 Minutes

Yield: 6 servings

Recipe Source: Anna Maria Wharton of Staten Island, NY by way of Taste of Home April/May 2009


1 cup plus 2 Tablespoons shredded Parmesan cheese

2 Tablespoons finely chopped walnuts


4 cups fresh arugula or spring mix salad greens

½ cup green grapes, halved

2 Tablespoons chopped walnuts

2 Tablespoons olive oil

1 Tablespoon raspberry vinegar

¼ teaspoon salt

1/8 teaspoons pepper


Heat a small nonstick skillet over medium-high heat. Sprinkle 3 Tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2”-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming 6 baskets.


In a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat Place ½ cup salad in each basket Serve immediately.

MAKE AHEAD – Store baskets between layers of waxed paper in an airtight container at room temperature for up to a week.

TIP – Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350 degrees for 8-10 minutes. Shape over smaller glasses to fill for appetizers. Or, leave flat and use as a garnish for soup or potatoes.

VARIATIONS – Add 1-2 teaspoons of your favorite spice or fresh herbs. Caesar salad garnished with a small piece of roasted red bell pepper in these bowls is fabulous.

Check Lucy's other blog: Southern Flavor Zone

Tuesday, March 24, 2009

Whipped Cream

For an unsweetened version of this whipped cream, just omit the sugar.
Makes 12 to 16 servings

  • 1 teaspoon unflavored gelatin (from a ¼-ounce envelope)
  • 2 tablespoons cold water
  • 2 cups whipping cream
  • ½ cup confectioners' sugar, or to taste

Off heat, in the top of a double boiler or a bowl that can fit on top of a saucepan, sprinkle gelatin over water and let sit for 5 minutes. Place over a pot of simmering water and stir until gelatin dissolves. Remove from heat and set aside to cool briefly.

In a large bowl, using an electric mixer, beat cream until foamy. Add sugar a tablespoon at a time until cream is of desired sweetness and soft peaks just begin to form. Add the gelatin mixture and continue beating until cream is of desired consistency.
Check my other blog: Southern Flavor Zone