I’ve been in a serious soup mood for the last few weeks, to the point that I’m bringing a couple for holiday celebrations this coming week. This one is not among them, but it’s going to be one I make fairly frequently over the coming winter months: cannellini bean and tomato soup in Parmigiano-Reggiano broth.
While I always save my Parm rinds and keep them in the freezer, you don’t have to slowly build up a collection of rinds to make a parm broth--if you are near a Kroger or one of its fifty-thousand* regional brands, go to the in-store Murray’s Cheeses in-store cheese department where you can pick up a container of rinds for a reasonable price. It’s a great way to use up as much of the cheese as possible, and it gives the soup a lovely, umami-rich flavor without needing a scrap of meat.
More to come soon!
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I don’t know if it means I’ve reached a new high or low, but my latest hobby is watching people cut open Parmigiano-Reggiano cheese wheels.
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adulting is making the cheapest mac&cheese from a box that I found and adding a fancy ass parmigiano reggiano from italy
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My mom had me grating cheese for the salad
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dear god save me I found the cheese niche of youtube I will never recover from this
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Sauces and Condiments Recipe
For a hot version of pesto, combine a jalapeno pepper with fresh basil, Parmigiano-Reggiano cheese, and walnuts.
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Casseroles - Classic Green Beans Au Gratin Recipe
Chef John's green bean au gratin casserole has a creamy, rich cheese sauce that enhances, but doesn't cover up, the green beans, so they are still the star of the show.
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How to Make Cheese Sticks Recipe
Because they are made with prepared frozen dough, fancy twisted cheese breadsticks with that satisfying crunchy, buttery texture are simple to make.
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I haven't posted for a while because i was a tiny bit busy lately. That's why I'm posting this video about grilled cheese with different kinds of cheese. I refuse to elaborate.
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