Parmesan Crisps Tweetcipe

I’ve cooked for several dinner parties this month, and interestingly, my clients all picked Caesar salad as their first course. In a 2010 Tweetcipe I shared my Caesar salad dressing. Now I’m going to share how I make Parmesan crisps to garnish my Caesars.

Parmesan Crisps

1 – 8 oz container of grated quality Parmesan cheese

Preheat oven at 400. Line a cookie sheet with parchment paper or a silpat.

Using a tablespoon, scoop a heaping mound of Parmesan onto the cookie sheet. Try to mound the cheese as high as possible. Repeat, spacing each mound at least 4 inches apart. You should be able to make at least 6 crisps per cookie sheet.

Optional: Lightly sprinkle the cheese with freshly cracked pepper, smoked paprika, herbs de Provence or your favorite dried herb or spice.

Bake on a middle rack for 8-10 minutes. They should cook until they are flat, but don’t let the crisps brown or they’ll taste burnt. Let the crisps cool completely before removing them with a spatula. Place a crisp on each salad before serving.

DIY Marinade - Save Money, Eat Healthier

San Marzano tomatoes, Venice, Michelangelo, pasta – there are so many wonderful things for which we must thank the Italians! Bottled Italian dressing though? I doubt the Italians even know what it is. More than likely it’s an American invention. What I do know is that it’s one of the more expensive grocery items at the store, it’s high in sodium and sugar, it often contains preservatives and artificial flavor, and, lastly, it’s not very versatile outside of sprucing up some leafy greens. Quick recipes call for using bottled Italian dressing to marinate meat, which I don’t recommend, especially since you can make a marinade at home that’s cheaper and healthier with relative ease.

The basis of any marinade is an acid of some kind. Vinegar is a good candidate for an acid – perhaps red wine vinegar for something Greek, rice vinegar for an Asian flair, or balsamic vinegar, which gives a nice sweet flavor. That left over wine from two days ago will work too. Don’t have any old wine or vinegar? That lemon rolling around in the bottom of the produce drawer will work just fine, as will that last bit of orange juice. Whether it’s lemon juice or vinegar, acid’s importance is to not only infuse a distinct flavor but to tenderize what you’re marinating.

After you choose your tenderizing agent, add aromatics – herbs and spices – and a little oil. Get creative with your seasonings; I love using a little fresh crushed garlic, pepper and smoked sea salt. You want a little oil in the marinade because it keeps the meat from sticking when you are grilling or sautéing. Emulsification, which is achieved by slowly adding the oil while rapidly whisking the acid, takes a little practice, but there’s no shame in putting all the ingredients in a jar with a tight fitting lid and giving it a good shake.

I believe the key to success when marinating is timing. An hour to four hours is plenty of soaking time for most meat, even less if the acid is a fruit juice. Delicate veggies (like mushrooms) should be marinated for no longer than 30 minutes, and fish for no more than 20 (or you will have ceviche for dinner).

The Italians possess a fundamental understanding of food and how to savor every morsel of life. Channel your inner Italian by pouring a glass of red wine and mixing up something simple and fresh for dinner with a healthy, homemade marinade!