parmesan.. or Parmiggiano-Reggiano as the italians call it. Yes, I've bitched about using the real thing and NOT the sawdust that comes in a green can.. In my experience, if a product promises it doesn't have any fillers.. it has.. so get a block or wedge of the reall stuff and grate your own you will definitely not regret it. Unless, of course you grate your knuckles.. well, the you've got more issues than the sawdust you sprinkle on your pasta.
A word of caution to all y'all vegans.. this cheese is made with rennet.. yes, baby cow stomach lining... it's used for a lot of cheeses and well, I don't mind, but if you're true to your cause you should.
Surprisingly, it's not a D. O. C. (Denominazione Di Origine Controllatta) like wines, but it is, after all a regional denomination indicating some traditional method of preparation. That wiki article I linked to at the beginning of this post mentions that aside from rennet, this cheese is traditionally made with grass-fed cows milk, I hear that's a good thing.. and, yes, it is.
The wiki article also mentions traditional uses such as sprinkling over pasta (no surprise there), making risotto or eating on it's own with a bit of balsamic vinegar, again, no surprise really, it's made in regions near Modena, where the good balsamic is traditionally made. As a rule of thumb, traditional combinations are traditional because gawd-damn! they taste good, Port and Stilton anyone?
sábado, mayo 11, 2013
viernes, mayo 10, 2013
Quesadillas... you really need instructions on how to make quesadillas? ah c'mon!... well, ok, but only because you asked nicely :D.
Heat a griddle or a pan to medium high and heat your tortilla; yes, flour tortillas are fine, but corn is slightly better for you. When one side is warmed up, flip the tortilla and add your shredded cheese to one half of it, how much? well, it's up to you, make a couple to get a feel for how much you like. You can use the shredded yellow stuff if you're in the tex-mex mood, but really? I mean.. sure we use annatto seeds in Mexico, but, not for our cheeses, and I really doubt that those yellow-orange cheeses still use annato anymore :P... nah, get yourself at least some mozarella, or preferably some melting cheese from your friendly neighborhood hispanic food store; I'd figure some Oaxaca, Asadero or Ranchero chees would do nicely. Ok, you've put your cheese on, now, close the quesadilla and let it warm up on one side, then the other and... done! repeat until full. Serve with some pickled jalapeños and you're on your way to bachelor cooking mexican style!
domingo, mayo 05, 2013
They start you off with some fritters and sweet and sour sauce.
Overall, this restaurant is non plus ultra in our book, we've yet to find any that surpass it's service and food.