Sarasotas 1970s Parmesan Puffs Updated Food

PARMESAN PUFFS

Steps:

• Preheat the oven to 220ºC.
• Cut out rounds of pastry with a 5cm diameter pastry cutter, and place them on a baking tray lined with baking paper.
• Brush the rounds with the egg wash.
• Place 2 teaspoons of parmesan and a pinch of cayenne pepper or paprika on each round.
• Bake for 10 minutes or until puffed and golden brown.

SARASOTA'S PEAS, POTATOES, PROSCUITTO, AND PARMESAN

Steps:

• Potatoes -- I like to cook the potatoes in a medium sauce pan vs a pot. I think that cook quicker and more evenly. Heat up the broth and potatoes on medium heat and cook the potatoes until almost tender. I can't give you an exact time as it will depend on the size of your diced potatoes and also the size of your pan. They should take around 10 minutes.You don't want them to fall apart - almost tender.
• Peas -- Add the peas to the potatoes, right at the end of cooking before you drain them; they take just a few seconds to warm up.
• Finish -- Drain the potatoes and peas well and return to the pan, but make sure the heat is turned off. Add the scallions, proscuitto, parsley, salt (go easy - the proscuitto and parmesan are both salty), plenty of ground black pepper, and the olive oil and lightly toss. The heat of the pan and the potatoes is enough to warm up the scallions and proscuitto.
• Serve -- Transfer to a serving bowl and garnish with grated parmesan cheese and a drizzle of olive oil. ENJOY!

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

PARMESAN PUFFS

Steps:

• In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and the salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball. transfer the mixture to a bowl, whisk in the eggs, 1 at a time, whisking well after each addition, and stir in the Parmesan and pepper to taste. Drop the batter in 8 mounds on a buttered baking sheet and bake the puffs in the upper third of a preheated 400°F. oven for 20 minutes, or until they are crisp and golden. The puffs may be served as an hors d'oeuvre or as an accompaniment to soups, meats, and poultry and may be stored overnight in an airtight container.

PARMESAN PUFFS

Steps:

• Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer.
• While oil heats, mix together cheese, flour, pepper, and salt in a bowl until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold in 1/2 cup cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly.
• Drop about 8 teaspoons of batter, 1 teaspoon at a time, into oil and fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve immediately.

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE

Steps:

• Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.

SARASOTA'S 1970'S PARMESAN PUFFS UPDATED

Steps:

• Cheese Mix -- Simply mix the mayo, parmesan and pepper in a small bowl.
• Bread -- With a round 1" cookie cutter, cut out circles of the bread and place on a cookie sheet. Top with a hearty spread of the parmesan mix.
• Bake -- Broil until golden brown and puffed up. The time will depend on your oven. I broil on the second shelf down. Mine take about 5-6 minutes. Top with shallots and a light sprinkle of paprika. Optional to sprinkle on a few chives. ENJOY!