There are about a million and one things on my mind at the moment and 98% of them have to do with the unbelievable time I had in South Beach this weekend at the Wine and Food Festival, I am anxious to post about my “Foodie Spring Break” and share with you all the details, but before that happens I need to recap this weeks Blogger Secret Ingredient Challenge and highlight some of the delicious recipes I received featuring Parmesan Cheese.
Playing hostess this week was a very cool opportunity and I got to hear from some new foodie friends and learn about new ways to incorporate my favorite cheese into dishes. While everything looked/sounded good there was one recipe in particular that made me go WOW! And the winner is…
Sophia from Burp and Slurp (what a great blog name!) wrote a wonderful story about love and how love plays into food with her recipe for Wheat berry-Lentil Misotto (as in, risotto…get it?). Not only is her picture beautiful but it is such an interesting way to incorporate flavors and the secret ingredient. Be sure to click on the recipe link to check out how she made this.
Helena from Helles Kitchen submitted a recipe for Parmesan Fan Potatoes that not only sounds scrumptious but the pictures from her post make me want to prepare this dish pronto (after my week of cleansing post-SOBE of course…). And what’s even cooler, Helena is all the way from Germany and writes a very cool blog about her culinary findings, I cannot read German but it is really making me want to now!
Biz from the Biggest Diabetic Loser featured a healthy use of Parmesan with her recipe for Parmesan Roasted Broccoli.
Last but certainly not least, I got an email submission from my foodie partner in crime and Wedding Planner extraordinaire Julie from Something Borrowed Weddings & Events for her favorite pizza, Zucchini, Squash & Parmesan Pizza. Here is her recipe:
Ingredients
- 1 zucchini sliced
- 2 small squash sliced
- olive oil
- finely minced garlic
- crumbled goat cheese
- Parmesan cheese
- sliced fresh mozzarella cheese
- pre-made pizza crust
- truffle oil
Directions
In a large sauté pan add olive oil and sauté squash & zucchini until tender.
Add garlic during the last five minutes. Season with salt and pepper, reserve.
Spray or brush the truffle oil on top of the pizza crust. Sprinkle a generous helping of Parmesan cheese on top of the truffle oil. Add the squash and zucchini on top of the Parmesan cheese. Then add mozzarella slices and crumble goat cheese to finish. Sprinkle with sea salt and fresh black pepper.
Bake as instructed on packaging.
There is an incredible abundance of food blogs out there, which sometimes makes me intimidated, but in reality, its a blessing to find a site that shares the same passion and excitement about a topic that you do. In my foodie web travels I have come across some great sites that I would like to spend time featuring here at FFF and share the love.
Tara O'Keeffe