Ingredient of the Month: Parmesan Cheese
(Photo Source: forty-six at grace)
Ingredient of the Month is a unique way to feature different local as well as worldwide ingredients and to invite A Lot on Your Plate reader’s from all over, to share their recipes based on the ingredient chosen each month.
The recipes shared by you guys will be added to the post that not only links you to recipes of my own featuring the ingredient of the month, but offers background history of the ingredient as well as fun facts, information, origin, how to store and select, and different uses for the ingredient.
To enter your recipe so it can be added to the post, leave a comment with a link to your recipe attached below like you would for the A Lot on Your Plate Bake-offs and I will be sure to feature your recipe in the post (with a picture provided from your post). *Please note: I can only feature recipes that use the actual ingredient of the month in the recipe.
You will always have a chance to add your recipe to the any of the Ingredient of the Month post’s. These post’s will never close and will continue to grow as long as recipes are entered!
Anyway, I just thought this was a fun way to spread the word of all the fabulous recipes out there on WordPress as well as all over the internet. Enjoy!
Facts About Parmesan Cheese:
• Parmesan Cheese is a dry and sharp Italian cheese that is staple in many Italian cuisines.
• It can be served in different ways like grated over pastas, fish, or chicken,or sliced and served in salads and baked dishes.
• 2 well known types of Parmesan are Reggiano or Grana Padano.
• The name Parmesan is a legal trademark in Italy and its use is exclusively controlled.
• Ingredients found in Parmesan cheese are whole milk or naturally skimmed milk, salt, and rennet.
• Some of the biggest producers of Parmesan cheese are Italy, Argentina and The Unites States.
• Cows producing the milk for Parmesan can only be fed on grass or hay.
• Parmesan can be aged up to 20 months, but is ripe after the 10th – 12th month.
• Parmesan Cheese is high in protein and rich in calcium and vitamins.
How to select & store: When purchasing cheese such as Parmesan, its always a good idea to ask a staff member who might have knowledge as to which cheese is best to try. (Do not be shy to ask to sample the cheese if you are in a cheese shoppe.) Look for cheese free from mold and do not purchase if it has a weird or funny smell to it as this is a sign of lack of freshness (do not mistake this smell for a sharp smell). To store, wrap in a paper towel to keep moisture out, then place in an air tight Ziploc bag. You can keep Parmesan cheese for up to a few months that way.
Parmesan Cheese Recipes:
A Lot On Your Plate’s Parmesan Turkey Meatballs
… and now some recipes from A Lot On Your Plate readers!
Bacon Wrapped Asapragus Topped w/ Parmesan Cheese submitted by Yvonne @ BlogYvonne
Pasta w/ Broccolli Rabe &
Pasta w/ Broccoli Rabe & Garlic submitted by Stephanie @ Pretty & Delectable
Rocket and Parmesan Salad submitted by Julian @ The Chocolate Fudge Frosting Project
Uova In Trippa submitted by Josephine @ My Home Food That’s Amore
Cheese Tart submitted by Jenny @ Fika & More
Whole Wheat Spaghetti & Veggies and Parmesan submitted by Hannah @ Dispatches Of A Gypsy Roller
Baked Egg Cups submitted by Leah @ Inspire & Indugle
Chicken Penne Rustica submitted by Whey Beyond The Naked Truth
Thank you all so much for entering your recipes!
To be linked to last months Ingredient of the Month (Basil), click here!
Please feel free to comment below with a recipe of yours or someone you know (with their permission of course) and it will be added to the post above with a photo and link to your site or blog!
Happy Thursday everyone!
I should try a parmesan muffin
That sounds delish. If you do, link me to the recipe!
I love parmesan cheese… especially on pasta! Here is a link for Pasta With broccoli Rabe and Garlic: http://prettyanddelectable.wordpress.com/2012/05/26/pasta-with-broccoli-rabe-and-garlic/
https://blogyvonne.wordpress.com/2012/09/29/bacon-wrapped-asparagus-topped-with-parmesan-cheese/
Merely wanna input on few general things, The website design and style is perfect, the content is very excellent : D.
Thank you so much!
Parmesan is amazing, and not just in cooked food. Here it is in a simple yet elegant salad…
http://chocolatefudgefrosting.wordpress.com/2012/10/06/rocket-and-parmesan-salad/
Here is a link to a new recipe I tried that makes use of a lot of Parmesan–yummy! http://wheybeyondthenakedtruth.com/2012/10/03/chicken-penne-rustica/
Hi Jess – Great pick with Parmesan as the ingredient of the month! I’d like to add my Baked Egg Cups to the line-up
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http://inspireandindulge.wordpress.com/2012/10/11/baked-egg-cups/
_Leah
Here’s my recipe for Whole Wheat Spaghetti with Ribboned Fall Veggies and Parmesan!
http://dispatchesfromthegypsyroller.wordpress.com/2012/10/05/whole-wheat-spaghetti-with-ribboned-fall-veggies-and-parmesan/
Here’s a lovely tart using parmesan, perfect either as a starter or on the buffet table
http://fikaandmore.wordpress.com/2012/08/18/cheese-tart/
Parmesan may only be an ‘ingredient’ but oh boy what an ingredient! Most pasta dishes would be at a loss without it. Meatballs acquire gourmet status with it. And, for a quick midweek supper, adding parmesan to a frittata in tomato sauce solves the protein problem as well as satisfying the palate. http://myhomefoodthatsamore.wordpress.com/2012/04/07/crazy-dinner-saintly-eggs-uova-in-trippa/