Parmesan Cheese

Popcorn Upgrades

March 26, 2020

Kick up popcorn’s flavor with easy and creative combinations.

ITALIAN STYLE
Toss popcorn with finely grated Parmesan, a sprinkling of Italian seasoning, and red pepper flakes.

SAVORY SESAME
Drizzle lightly buttered popcorn with a small amount of sesame oil, then sprinkle with sesame seeds, and crushed seaweed snacks.

CRABBY CORN
Sprinkle buttered popcorn with Old Bay seasoning, kosher salt, and a small pinch of cayenne.

TEX MEX
Toss buttered popcorn with taco seasoning, garlic powder, and a pinch of chipotle chili powder.

CINNAMON SUGAR
Toss hot popcorn in cinnamon sugar immediately after popping to create a kettle corn-like crunch. Or combine sugar with a small pinch of pumpkin pie spice and toss for pumpkin kettle corn.

ALMOND JOY
Toss popcorn with mini chocolate chips, coconut flakes, and chopped roasted almonds.

SALTED CARAMEL
Sprinkle hot buttered popcorn with turbinado sugar, crushed hard caramel candies, and sea salt.

“Work With What You Got!”

©Tiny New York Kitchen © 2020 All Rights Reserved

Cooking Pasta

October 7, 2019

There are a few pasta cooking rules that are important to memorize and you’ll have perfect pasta every time.

Boil your noodles in well-salted water, save that pasta liquid to make the glossiest pan sauce, do not rinse cooked pasta, and always pass extra grated parmesan cheese at the table.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Holiday Menu Ideas

December 20, 2016

Everyone who’s cooking for the holidays wonders what he or she should make for the holidays. I like to keep it simple and typically follow the “don’t experiment on your guests” rule.

Hors D’oeuvres
Mini Crab Cakes With Remoulade Sauce
Cold Seafood Platter (Lobster Tails, Jumbo Shrimp, Jumbo Lump Crab Meat)
Stuffed Mushrooms (Crab, Sausage, Cheese Stuffing)
Chicken Tenders With Honey Mustard Sauce
Chicken & Beef Satay With Asian Dipping Sauces
Jumbo Shrimp Cocktail Platter With Cocktail Sauce
Grilled Shrimp With Aioli
Mini Southwest Chicken Quesadillas With Salsa
Beef Franks In a Blanket With Whole Grain Mustard Sauce
Antipasto Platter With Imported Meats, Cheese, Peppers, And Olives
Assorted Mini Quiche
Bacon Wrapped Sea Scallops
Grilled Citrus Shrimp With Mango Aioli
Tenderloin Of Beef On Crostini With Horseradish Sauce

Salads
Mesclun Salad With Goat Cheese, Maple Candied Walnuts, Dried Cranberries And Balsamic Vinaigrette
Traditional Caesar Salad With Croutons & Shaved Parmesan Cheese
Traditional Caesar Salad With Shrimp Or Chicken

Dinner
Chicken Or Veal Marsala (Sautéed With Fresh Mushrooms & Red Roasted Peppers With Marsala Wine)
Chicken Or Veal Francese (Bathed In Light Egg Batter & Sautéed With White Wine & Lemon Sauce)
Chicken Or Veal Picata (Sautéed With Artichoke Hearts With Lemon Caper & White Wine Sauce)
Chicken Or Veal Parmigiana (Breaded & Sautéed Crispy, Topped With Marinara Sauce, Mozzarella & Parmesan Cheese)
Poached Salmon With Dijon Dill Sauce
Stuffed Filet Of Sole (Stuffed With Crabmeat & Baked With Lemon, Butter & White Wine)
Roasted Tenderloin Of Beef (Serve With Mushroom Sauce Or Creamy Horseradish Sauce & Oven Roasted Potatoes)
Roasted Turkey Breast (Serve With Traditional Stuffing, Gravy & Mashed Potatoes)
Smoked Country Ham (Serve With Roasted Sweet Potatoes & Whole Grain Mustard)
Cheese Ravioli With Marinara Or Bolognese Sauce
Manicotti Stuffed With Ricotta Cheese, Spices & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Stuffed Shells With Ricotta & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Baked Rigatoni With Herb Ricotta & Topped With Mozzarella Cheese
Classic Meat Lasagna
Vegetarian Lasagna
Flour Cheese Lasagna (Ricotta, Parmesan, Romano & Mozzarella)
Eggplant Parmigiana
Eggplant Rollatini
Sausage & Peppers In Tomato Sauce
Sausage & Broccoli Rabe Sautéed In Olive Oil & Garlic
Tuscan Sausage Cook With Broccoli Rabe & Cannelloni Beans In Creamy Tomato Sauce

Desserts
Pies
Cakes
Cookies
Zabaglione

www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Parmesan Cheese Rinds

October 24, 2016

Parmesan Cheese Rinds

I tend to use a lot of good quality Parmesan cheese that I grate myself all the way down to the rind. I used to just toss the rinds until one day a chef friend told me all of the ways to use them. I think of them as the bay leaves of the cheese world. Add them when you’re cooking a dish and make sure to remove them at the end of cooking. Seriously, you’ll discover a while new world of flavor.

Throw into sauces, stews, and soups. Adding a Parmesan rind to sauces, stews, and soups will definitely add a nice rich flavor. Add to Italian dishes (both red and white pasta sauces).

Put them in a jar and pour olive oil over them. This makes Parmesan infused olive oil. You could add garlic cloves as well. This is excellent for dipping bread.

Grill them if your rinds are pure cheese with no waxy coating. They’ll become soft and chewy that is delicious on crusty bread.

Make Parmesan broth for cooking with. It’s so easy. Just add a few rinds with some herbs to a pot of water. Simmer for a couple of hours and after the broth has reduced some strain it and use to cook with.

Use them when you’re cooking vegetables.

Put a rind in the pot when you’re cooking rice or risotto.

The great news is that Parmesan rinds freeze well. You don’t need to use them right away and keep for a few months in the refrigerator. They keep for years in the freezer, however. If you don’t have any rinds on hand you may also purchase them from high-end grocers and cheese shops, where they’re super inexpensive.

www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Got Umami?

October 2, 2015

Umami is considered the fifth flavor (after sweet, sour, salty, and bitter). Umami is difficult to define, but is “something” that makes a meal memorable. Often used by chefs, umami is a rich, savory taste imparted by the amino acid glutamate and ribonucleotides-molecules containing the sugar ribose that are components of RNA – that occur naturally in many foods. You can take your meals to the next level with ingredients rich in umami like anchovies, beef, fish sauce, miso paste, mushrooms, Parmesan cheese, or sun-dried tomatoes.

“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Spring Ravioli

May 14, 2015

Spring Ravioli

Capture springtime on the plate with fresh ravioli enveloping a purée of sweet English peas that is bolstered with a touch of cheese and herbs. Simmer these ravioli for just a few minutes, drain (but not too thoroughly) and add a couple of tablespoons of butter to the pan. Once the butter melts, return the ravioli to the pan, add a bright toss of lemon zest and season with salt and pepper. Some grated Parmesan and slivers of fresh mint or a handful of pea shoots are worthy embellishments.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved

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