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Tag: Parmesan

  • Appetizers

Cacio e Pepe Gougères (cheese and pepper cheese puffs)

  • by gregnelsoncooks
  • Posted on June 12, 2021June 11, 2021

It’s time we turned pâte à choux into little appetizers, gougères (cheese puffs)

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  • Lunch

(Not a) Caprese Salad 2.0 with Zucchini and Mint

  • by gregnelsoncooks
  • Posted on June 6, 2020November 22, 2020

The Caprese salad is well known. But what do you do when tomatoes aren’t the best or you want an alternative?  Think “(Not a) Caprese 2.0,” with zucchini and mint!

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  • Side dish

See Sally Make Celery Salad

  • by gregnelsoncooks
  • Posted on November 2, 2019March 22, 2021

What do you do with celery leaves and those spring green innards? Make a salad!

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  • Side dish

End of Season Special: Zucchini, Red Pepper and Tomato Bake

  • by gregnelsoncooks
  • Posted on October 5, 2019November 20, 2020

The autumnal equinox may have already passed, but there is still great summer produce to be had. 

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  • Snacks

Tivoli Style Fried Olives

  • by gregnelsoncooks
  • Posted on August 11, 2018November 21, 2020

The first time I had battered, fried olives was about 20 years ago in Tivoli, Italy in a little restaurant off a twisty, windy street. I’ve since seen them pop up on a few restaurant appetizer menus.

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  • Entrées

Polenta, Your Way

  • by gregnelsoncooks
  • Posted on February 3, 2018November 22, 2020

Polenta often sounds fancy on a restaurant menu. But it originated as a low-cost, filling simple food from Northern Italy. And, it couldn’t be easier to make.

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  • Appetizers

Mushrooms Nestled in Puff Pastry

  • by gregnelsoncooks
  • Posted on December 2, 2017October 11, 2021

Brunch, lunch or party finger food, puff pastry is your friend. Its rich, “1000” leaves of butter laminated dough make anything you encase within it shine. Like mushrooms in a béchamel sauce for example.

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  • Tips & Tricks

Tip of the Week: Parmesan Cheese Rinds as Secret Ingredient

  • by gregnelsoncooks
  • Posted on November 25, 2017November 22, 2020

Have a food hangover? If you celebrated the American Thanksgiving this week, you might. Giving you a cooking break, here’s a tip of the week. Save your Parmesan cheese rinds!

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  • Vegetables and Salads

No Apologies Brussels Sprouts

  • by gregnelsoncooks
  • Posted on November 18, 2017November 22, 2020

It took me awhile to understand and bond with Brussels sprouts. We started off on the wrong foot. It didn’t make a good first impression. It wasn’t until I went on a roasting vegetable binge that I began to appreciate – and now love – Brussels.

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  • Sauces and Condiments

The Diversity of (Arugula) Pesto

  • by gregnelsoncooks
  • Posted on November 11, 2017November 22, 2020

As the weather gets colder, basil fades from gardens and farmer’s markets along with dreams of fresh pesto. But you can keep the dream alive with arugula!

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  • Appetizers (10)
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  • Brunch (16)
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  • Entrées (39)
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  • Lunch (34)
  • Perspective (6)
  • Sauces and Condiments (10)
  • Side dish (37)
  • Snacks (11)
  • Soup (11)
  • Tips & Tricks (9)
  • Vegetables and Salads (51)

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