Slice and Bake Cheese Wafers
1 10 oz. sharp cheese
2 1/4 cups flour
1 1/2 sticks butter
1 tsp. baking powder
1/4 tsp. cayenne
1 egg
Mix all ingredients together. (May have to add a little water). Form into logs. Roll in sesame seeds and wrap in wax paper. Freeze.
Preheat oven to 400 degrees. Slice 1/4" thick and bake on grease cookie sheet for 8-10 minutes. Store in airtight container.
Cashew Pesto
1/4 cup curry leaves
2 garlic cloves
1 Tbsp. cashews
2/3 cup olive oil
2 Tbsp. Parmigiano Reggiano
2 Tbsp. Pecorino cheese
Pound the garlic and salt in a mortar/pestle to make a smooth paste. Add the curry leaves, a handful at a time, and keep grinding in a circular motion until each batch of the leaves is incorporated. Make sure you are not too rough with the curry leaves to preserve the essential oils.
Add the cashews and grind some more. Add the cheeses and mix well. Add the oil, a little at a time, till the pesto has the desired consistency.
To serve, try tossing with spaghetti, linguine or fusilli pasta. Or just serve with crackers
Serves 2.
Recipe from food.ndtv.com
Fresh Herb, Tomato, and Caper Sauce
2 cups fresh Italian parsley
¼ cup sliced, toasted almonds
1/4 cup fresh oregano
2 tbsp. lemon zest
3 tbsp. shredded parmesan cheese
3 tbsp. capers, drained
2/3 cup olive oil
¼ cup lemon juice
½ tsp. salt
1/2 tsp. pepper
4 finely chopped oil-packed sun-dried tomatoes
In a food processor, combine the parsley, almonds, oregano, parmesan, and lemon zest. Cover and pulse until finely chopped. Add the drained capers. Pulse to combine. Add the olive oil, lemon juice and salt and pepper. Pulse until a saucy paste forms. Stir in the sun-dried tomatoes. Use the sauce on crostini, toss it with fresh tomatoes and chunks of mozzarella and spoon it over grilled meat or vegetables. Can freeze up to one month.
1 10 oz. sharp cheese
2 1/4 cups flour
1 1/2 sticks butter
1 tsp. baking powder
1/4 tsp. cayenne
1 egg
Mix all ingredients together. (May have to add a little water). Form into logs. Roll in sesame seeds and wrap in wax paper. Freeze.
Preheat oven to 400 degrees. Slice 1/4" thick and bake on grease cookie sheet for 8-10 minutes. Store in airtight container.
Cashew Pesto
1/4 cup curry leaves
2 garlic cloves
1 Tbsp. cashews
2/3 cup olive oil
2 Tbsp. Parmigiano Reggiano
2 Tbsp. Pecorino cheese
Pound the garlic and salt in a mortar/pestle to make a smooth paste. Add the curry leaves, a handful at a time, and keep grinding in a circular motion until each batch of the leaves is incorporated. Make sure you are not too rough with the curry leaves to preserve the essential oils.
Add the cashews and grind some more. Add the cheeses and mix well. Add the oil, a little at a time, till the pesto has the desired consistency.
To serve, try tossing with spaghetti, linguine or fusilli pasta. Or just serve with crackers
Serves 2.
Recipe from food.ndtv.com
Fresh Herb, Tomato, and Caper Sauce
2 cups fresh Italian parsley
¼ cup sliced, toasted almonds
1/4 cup fresh oregano
2 tbsp. lemon zest
3 tbsp. shredded parmesan cheese
3 tbsp. capers, drained
2/3 cup olive oil
¼ cup lemon juice
½ tsp. salt
1/2 tsp. pepper
4 finely chopped oil-packed sun-dried tomatoes
In a food processor, combine the parsley, almonds, oregano, parmesan, and lemon zest. Cover and pulse until finely chopped. Add the drained capers. Pulse to combine. Add the olive oil, lemon juice and salt and pepper. Pulse until a saucy paste forms. Stir in the sun-dried tomatoes. Use the sauce on crostini, toss it with fresh tomatoes and chunks of mozzarella and spoon it over grilled meat or vegetables. Can freeze up to one month.
