"parmesan cheese" news and stories

These lacy, crisp and cheesy discs are an easy indulgence.

I look at the no-knead bread recipe, created by Jim Lahey of the Sullivan Street Bakery and printed by the New York Times in the fall of 2006, as one of those recipes that will be with us for all time to come. People went crazy for it when it first came out and folks all over the world continue play with it, innovating new ways to make beautiful, flavorful, bakery-quality bread in their very own ovens. In January, Cook's Illustrated devoted an entire issue to no-knead bread, doing their level best to make an already-good recipe even better.

Today's image, from Timothy Gerdes, is a loaf of nearly no-knead bread with olives, rosemary and parmesan made from the Cook's Illustrated version of the recipe. Looks delicious Timothy, thanks for adding it to the Slashfood Flickr pool.

Source

The Italians must be pissed.

The European Court Justice ruled that Germany can keep calling that hard, salty, crumbly cheese often grated on top of pasta and pizza "parmesan." Italy and the European Commission had filed suit against Germany for labeling their non-Italian-made cheese as Parmesan even though it had not been made in the Italian region of Parma.

Wait, I'm pretty sure that the grated "Parmesan" they sell in those green-topped plastic bottles at the grocery store for $2.99 isn't from Parma either.

Source

I love finding quick, easy recipes for pasta (really, is there a more versatile dinner food?). I can imagine that this one it was one of the regular meals for a family over the years. It's called Ham and Pea Pasta, from the Mom's Best Recipes site, and I bet you can substitute chicken or turkey if you don't want the ham. Though I guess you'd have to change the name of it.

I love find cookbooks I can actually use. A lot of cookbooks have recipes that I'll never make, so it's great to find one that has some useful, tasty recipes I can actually tackle.

The About.com Guide To Shortcut Cooking is such a book. It's a good first book for someone who wants something on the basics, and it covers everything from soups, salads, and desserts to pasta, side dishes, and appetizers (they have other guides as well, including Home Cooking and Southern Cooking). The author is Linda Larsen, and the recipe for Bacon Mac and Cheese Soup sounds great, just oozing with smoky cheesiness.