TNT RecipesIf you have a yummy recipe that fits in with the Campbell and Voleck's new book, The TNT Diet, put it here. Or get some recipe ideas if you are bored with eating boiled eggs and tuna out of a can!
Nothing fancy to this recipe. I saw them making it on the food channel and relized what a great idea it was.
ingredients:
shredded parmesan cheese (REAL--not the stuff in green jar )
herbs (optional)
I found the easiest way to do a single serving is to sprinkle the cheese in a non-stick skillet, mix it up with some herbs (I like herbs de provence, I think they used fennel on the tv show) and cook until melty and golden. Let cool a bit and enjoy. When it cools it's crispy like a cracker. You can eat it whole as a snack or sprinkle on salads like a crouton. Yum.
I guess if you want to make a batch, just cook in the oven on (non-stick).
it is yummy! Just remember non-stick is crucial! I've tried in toaster oven and it stuck to the pan. Also tried on a different skillet that I thought was non-stick, but it stuck Works on George Foreman, but you have to put the tray underneath as some of the fat does melt off.
in my sample "Cuisine at home" they made these a little bigger than cracker size - like corn tortilla size - and then when they were fresh out of the pan draped them over a small ramekin and then let them crisp up into a little bowl - to be filled with whatever - I think their example was a meaty salad of some sort.
Have you tried nuking them on some parchment paper?
I made some that way with a shredded parmesan/romano/asiago/aged provalone blend sprinkled with some Italian seasoning and they were awesome.
I'm going to try making them bigger and making bowls out of them, too. That sounds great.
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"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." --Benjamin Franklin, 1759
all good ideas! I haven't tried nuking them, think it would require close watching not to over do it? I think on the show they baked them on the parchment paper.
Takes just under a minute in my microwave, like 55 seconds or so. They go from perfect to too crispy in one second.
I think they'd work great in a toaster oven if you lined the pan with parchment paper first, it would take longer but wouldn't take the close watching.
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"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." --Benjamin Franklin, 1759
Tried an aged Parrano gouda - very good
gouda with mediteranian herbs - good, but not as good as with the aged
extra sharp cheddar - tasty but didn't microwave very well, going to try an aged cheddar maybe tomorrow
Tried again with the aged parmesan blend I mentioned above, with some Italian seasoning on top but this time a little bigger. Rubbed them with a clove of garlic, then used them to dip a tomato, basil and olive oil bruschetta. Wow!!!
__________________
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." --Benjamin Franklin, 1759
I didn't think cheddar would work because it's not hard enough. Let me know if you find one that does. I have some really aged cheddar, but it's still not as dry as parmesan.
The aged gouda from Parano does. It's hard enough to grate, which might have worked better than just nuking a slice of it.
__________________
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." --Benjamin Franklin, 1759
parmesan crisps
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