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Posts Tagged ‘Asiago’

We LOVE popcorn. The snack was a staple in our apartment when we lived together, and we would often eat it while we watched movies with our favorite toppings (hot sauce for Sarah and Italian dressing for Caitlin). Caitlin and her sister Holly came up with a great way to test popcorn pairings: They pour various condiments and other refrigerator goodies into mini muffin tins so they can sample multiple combinations. Sarah’s dad taught her how to make popcorn over the stove before she moved into her first college apartment (see the video below for the how-to). She has it down to a near science now and often pops a big bowl right as company arrives.

We’re offering two new recipes to try this Popcorn Day, but also be sure to check out our previous popcorn recipes:

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Asiago and thyme popcorn

Like cheese popcorn but hate the powdered stuff? This is a great, classy alternative

Do you like cheese popcorn but hate the powdered stuff? This is a great, classy alternative

by Sarah Steimer

Make about 6-8 cups popcorn. While the popcorn is still warm, spray or drizzle with olive or vegetable oil to lightly coat. Finely grate about 1/2 cup Asiago cheese. Add the cheese and about 2-3 teaspoons fresh thyme leaves to the popcorn. Add a pinch of salt. Gently toss and serve.

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Brown butter, rosemary and lemon popcorn

I loved the way the butter crackled and bubbled in the pan when I removed it from the heat and tossed in the rosemary. That step made for super-crispy flecks of rosemary. Don't be tempted to add the lemon zest to the butter. It's much more delicate and could burn.

I loved the way the butter crackled and bubbled in the pan when I tossed in the rosemary. That step made for super-crispy flecks of rosemary. Don’t be tempted to add the lemon zest to the butter. It’s much more delicate and could burn.

by Caitlin Saniga

Pop about 6 cups of popcorn. Place 3 tablespoons butter in a small pan and cook over medium heat until it turn light brown, about 5 minutes. Remove the pan from the stove and add 1 tablespoon chopped fresh rosemary. Pour the butter over the popcorn. Sprinkle 1 tablespoon lemon zest (from 1 lemon) over top and finish with a few grinds of salt and pepper. Toss to coat and serve.

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by Sarah Steimer

I'm not big on New Year's resolutions, but I do want to try creating more of my own recipes. This was the first such invention of 2013. I expect it started the way most of my original recipes will start: with pure laziness and whatever happens to be in the pantry/fridge.

One of my goals this year is to make more of my own recipes. This was the first such invention of 2013. I expect it started the way most of my original recipes will start: with total laziness and whatever happens to be in the pantry/fridge.

  • 5-6 lasagna noodles
  • olive oil
  • 1/2 sweet onion, sliced thin
  • 1-2 cloves garlic, minced
  • 1 medium parsnip, peeled and cut into about 1/4-inch pieces
  • salt and pepper
  • 1/2 cup roughly chopped sun-dried tomatoes
  • 1/2 cup vegetable broth, divided
  • 1/4 cup roughly chopped fresh mozzarella
  • 3/4 cup ricotta
  • 1 egg yolk
  • 2 tablespoons fresh, chopped parsley
  • 2 teaspoons dried oregano
  • 1-2 teaspoons crushed red pepper
  • 3 tablespoons shredded Parmesan or Asiago

Break the lasagna noodles into (not too small) pieces. Cook until al dente. Strain and return to the pot, tossing with a couple teaspoons of olive oil to keep the noodles from sticking together.

Heat a saute pan over medium-low heat and add about 2 teaspoons olive oil. Once the oil is hot, add the onion, garlic and parsnips. Season with salt and pepper. Cook for about 15 minutes or until the parsnips can be easily pierced with a fork. Occasionally add the broth as the vegetables cook to de-glaze the pan. Add the sun-dried tomatoes during the last few minutes of cooking time.

Whisk together the ricotta, egg yolk, parsley, oregano and crushed red pepper. Season with a pinch of salt.

Lightly grease the bottom and sides of an 8-by-8-inch cooking pan with olive oil. Loosely layer half of the noodles on the bottom. Sprinkle with half the mozzarella and evenly distribute half the onion, parsnip and tomato mixture. Dot with half of the ricotta mixture, working in 1-teaspoon increments. Repeat this layering with the second half of all ingredients and top with the shredded Parmesan or Asiago.

Bake at 375 degrees for about 30 minutes, or until the cheese on top has started to brown.

Makes about 4-6 servings.

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