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Published On: Apr 26, 2006 10:02 PM
Total entries in this category:
Published On: Apr 26, 2006 10:02 PM
Parmesan Cheezy Poofs
If these are what Cartman's Mom makes, no wonder
he's... big boned.
You may have noticed lately a lot of recipe
content, and little in the way of thoughtful, meaningful stuff (or possibly just
crap). Sorry; it's the holidays, and I'm away from my family. While I'm not
exactly drowning my sorrows in food, I am focusing my energy into the kitchen,
rather than contemplating heathen matters.
It's quite simple, really. Heathenry is centered on the home, family, and community. I'm away from all of those things, so I'm in this lovely little bit of denial -- not denying my heathenry; just not doing the contemplative scholarly thing right now. The thoughtful troll has left the study, temporarily, and has sequestered himself in the kitchen, making parmesan cheezy poofs.
Wow! What a segue, huh? These things are awesome; Possibly one of the best things I've ever cooked. I've once again taken a basic recipe and altered it to my own tastes, predilections, and desires, including altering the original sizes. Be warned: the recipe as rendered here makes about 75 cheese balls. If you don't have refrigerator space, cut it down.
(This recipe will be provided without the headspace radio provided in the fudge recipe. Enjoy the silence.)
2 cups milk
1 cup olive oil (really. Use olive oil; it's good for you and gives a nice taste.), plus about a teaspoon.
2 cups all-purpose flour
8 eggs (eight), beaten
3 cups grated or shredded parmesan cheese (not the powder in the green can. I used Kraft shredded parmesan, in the dairy section, in clear plastic jars with green, yellow, and red labels)
Dipping sauces (marinara, alfredo, barbecue... go wild)
Preheat oven to 375 and grease cookie sheets.
Take a small pot and boil milk with olive oil. Mixture will foam when it boils. Remove from heat, and stir in two cups of flour; a substance the consistency of mashed potatoes will form. Once mixture has cooled slightly, add eggs and blend with a hand mixer (if you have one) until consistency is uniform. Pour in the cheese, and mix well with a spoon, hands, or any other manual implements.
Rub your hands down with olive oil. Using a teaspoon, scoop out balls of dough, and roll them in your hands until they are round and shiny. Place on cookie sheet -- these won't expand a lot; I used aluminum disposable cookie sheets and put 24 balls on one with no problems at all.
Bake at 375 degrees about 12 minutes. Tops will be golden brown. Remove from oven, clear cookie sheet and start the next sheet.
Serve with dipping sauces.
(While I'm thinking about it, sorry I never posted pictures of the fudge. It's all gone now; I found willing mouths to feed.)
It's quite simple, really. Heathenry is centered on the home, family, and community. I'm away from all of those things, so I'm in this lovely little bit of denial -- not denying my heathenry; just not doing the contemplative scholarly thing right now. The thoughtful troll has left the study, temporarily, and has sequestered himself in the kitchen, making parmesan cheezy poofs.
Wow! What a segue, huh? These things are awesome; Possibly one of the best things I've ever cooked. I've once again taken a basic recipe and altered it to my own tastes, predilections, and desires, including altering the original sizes. Be warned: the recipe as rendered here makes about 75 cheese balls. If you don't have refrigerator space, cut it down.
(This recipe will be provided without the headspace radio provided in the fudge recipe. Enjoy the silence.)
2 cups milk
1 cup olive oil (really. Use olive oil; it's good for you and gives a nice taste.), plus about a teaspoon.
2 cups all-purpose flour
8 eggs (eight), beaten
3 cups grated or shredded parmesan cheese (not the powder in the green can. I used Kraft shredded parmesan, in the dairy section, in clear plastic jars with green, yellow, and red labels)
Dipping sauces (marinara, alfredo, barbecue... go wild)
Preheat oven to 375 and grease cookie sheets.
Take a small pot and boil milk with olive oil. Mixture will foam when it boils. Remove from heat, and stir in two cups of flour; a substance the consistency of mashed potatoes will form. Once mixture has cooled slightly, add eggs and blend with a hand mixer (if you have one) until consistency is uniform. Pour in the cheese, and mix well with a spoon, hands, or any other manual implements.
Rub your hands down with olive oil. Using a teaspoon, scoop out balls of dough, and roll them in your hands until they are round and shiny. Place on cookie sheet -- these won't expand a lot; I used aluminum disposable cookie sheets and put 24 balls on one with no problems at all.
Bake at 375 degrees about 12 minutes. Tops will be golden brown. Remove from oven, clear cookie sheet and start the next sheet.
Serve with dipping sauces.
(While I'm thinking about it, sorry I never posted pictures of the fudge. It's all gone now; I found willing mouths to feed.)
Posted: Thu - December 22, 2005 at 10:20 PM