I forgot to re-up my mega-supply of parmesan cheese this week at the supermarket. Known for whipping Italian meals together without ever referring to a recipe, I’m wondering just what we are going to eat this week without grated cheese. Instead of trekking all the way back to the store for parmesan, do you think this could be a sign?
I’ve needed a little drama in the kitchen lately, so maybe the absence of parmesan is a worthy crisis. Instead of resorting to the old pasta and veggie standby (a parmesan required ingredient), this week I’ll have to get a little bit more creative.
Luckily, I recently made a commitment to preparing at least one new dish each week. Therefore, my cupboards are filled with new spices and ingredients. Measuring cups and spoons have resurfaced, and friends have lent an empathic ear.
It’s Jamie’s fault for my recent affair with pineapple black bean enchiladas. Within the last two weeks, I have made this dish four (okay 5) times. Maybe it’s the intermingling of the sweet pineapples and red peppers - along with the spiciness of the enchilada sauce -that give those bland black beans a tango worth tasting!
The ticklish idea of grading the “zest” of a lemon prompted me for last night’s new meal: Pork Chops with Sage and Lemon Breadcrumbs. This one was discovered in Real Simple magazine, but yet it had the most peculiar mix of ingredients: tomato sauce, lemon, sage, and breadcrumbs. My favorite part of preparing this meal was mixing the fresh sage, lemon, and garlic into a bowl of breadcrumbs with my bare hands.
With these two dishes under my belt, I’m excited about this challenge of making it through the week without parmesan. Plus, they say that absence makes the heart grow fonder. I wonder if that includes cheese?
Postscript #1: Literally moments ago my garlic press split in half.
Postscript#2: If you read this far and would like either recipes, I’d be happy to share them with you.
I’ve needed a little drama in the kitchen lately, so maybe the absence of parmesan is a worthy crisis. Instead of resorting to the old pasta and veggie standby (a parmesan required ingredient), this week I’ll have to get a little bit more creative.
Luckily, I recently made a commitment to preparing at least one new dish each week. Therefore, my cupboards are filled with new spices and ingredients. Measuring cups and spoons have resurfaced, and friends have lent an empathic ear.
It’s Jamie’s fault for my recent affair with pineapple black bean enchiladas. Within the last two weeks, I have made this dish four (okay 5) times. Maybe it’s the intermingling of the sweet pineapples and red peppers - along with the spiciness of the enchilada sauce -that give those bland black beans a tango worth tasting!
The ticklish idea of grading the “zest” of a lemon prompted me for last night’s new meal: Pork Chops with Sage and Lemon Breadcrumbs. This one was discovered in Real Simple magazine, but yet it had the most peculiar mix of ingredients: tomato sauce, lemon, sage, and breadcrumbs. My favorite part of preparing this meal was mixing the fresh sage, lemon, and garlic into a bowl of breadcrumbs with my bare hands.
With these two dishes under my belt, I’m excited about this challenge of making it through the week without parmesan. Plus, they say that absence makes the heart grow fonder. I wonder if that includes cheese?
Postscript #1: Literally moments ago my garlic press split in half.
Postscript#2: If you read this far and would like either recipes, I’d be happy to share them with you.
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