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March 15th, 2012, 05:55 AM
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Happy Song Happy Song is offline
Join Date: Jan 2010
Posts: 11,023
Week 12 Cheese

(makes enough for about 50 small party cups, can be cut in half for less)

1 1/2 cup Flour
1/2 cup Whole Wheat Flour
12 - 16oz shredded sharp cheddar (or you can use a mixture)
1/2 cup butter cold, cut into cubes
1 tsp salt
dash of pepper

Put all ingredients into the food processor and pulse til it's a small crumbly mixture. Add a few Tbls. of cold water, a little at a time, just until it holds together.
Remove and form into two disks, wrap both in plastic and chill for about 1/2 hour.
Work with one disk at a time, rolling out to 1/8 inch thickness
Cut into shapes with tiny garnish cutter or into 1 inch squares
Place on a parchment lined baking sheet and bake at 350F for about 15 - 18 minutes.

ShowFood Chef: Eazee Cheezees (Tiny Cheese Crackers) Simple Saturday

Parmesan Asparagus Fries with Lemon-Garlic Aioli:


for the asparagus fries:

1 bunch of Asparagus, washed and trimmed {I try to pick a bunch that's pretty uniform in thickness}

2 egg whites

3/4 cup Panko Bread Crumbs

1/4 cup All Purpose Flour

1/4 cup finely grated Parmesan Cheese

Kosher Salt & Black Pepper, to taste

for the mayo & aioli:

1 whole Egg

1 whole Egg Yolk

1 teaspoon Brown Mustard

2 teaspoons Fresh Lemon Juice

1 cup Grapeseed Oil

1/2 teaspoon Kosher Salt

1/2 teaspoon Fresh Cracked Black Pepper

2 cloves Garlic, smashed and roughly chopped

2 tablespoons additional Fresh Lemon Juice

*you will also need a mini or regular food processor


for the asparagus: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or brush lightly with oil.

Separate the egg yolks from the whites in a medium dish and gently whisk. {Reserve the yolks for another purpose}

In another medium sized bowl add Panko, flour, finely grated Parmesan, and a pinch of salt and pepper, stir.

Roll a few of the asparagus in the egg whites, drain off any excess and then roll in the panko/Parmesan to coat. Place on the prepared pan and repeat with the remaining asparagus.

Pop into the preheated oven and bake for 15-20 minutes flipping the asparagus half way through, continue to bake until the outside is lightly golden. Let cool for a few minutes before serving.

for the mayo & aioli: In a mini food processor {or regular size} add a whole egg, the egg yolk, teaspoon of brown mustard and two teaspoons of lemon juice. Place the top to the mini-processor and turn on high. Slowly stream in the grapeseed oil {this takes a few minutes so don't rush it} while the processor is still running. To make this mayo an aioli, remove the top, add in the remaining lemon juice, the chopped garlic and season with kosher salt and black pepper. Blend until smooth. For the best tasting mayo, store in an air-tight glass jar and refrigerate over night.

*Simply Scratch*: : Baked Parmesan Asparagus "Fries" with Lemon-Garlic Aioli:

Last edited by Happy Song; March 15th, 2012 at 06:20 AM.
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