One More Bite Catering and Events

Tag: Parmesan

Quick and Easy Arancini: Cookbook Review

Zoe’s Take:
7.5/10

I can make risotto in my sleep so these were not so difficult to do for me. However, the size they wanted was a little big for me. I would have definitely preferred smaller ones. The taste however was fantastic. I wish I had added some sundried tomatoes with the peas, but I will next time.

Eric’s Take:
8/10

I thought this recipe was fantastic. The overall flavor was delicious, the mushroom risotto and peas were earthy and fresh, with a wonderful creaminess. I had two issues with the recipe. First, the instructions say to use a box mix of risotto, preparing as instructed. However, brands vary and mine (I believe) was a bit too wet. The other issue was how heavy these were. These, in theory, should be an appetizer. However, after two I was full. Overall I can overlook those details, because it was a fun, tasty and easy recipe.

April 19, 2019
Cheese Bowls

To keep up with munchies week, we’re adding in these wonderful bowls made of cheese.

When you’re eating anything from pasta to salad, what would make it better? I bet you were just thinking: a BOWL MADE OF CHEESE. And you’d be right. These bowls are made out of shredded Parmesan cheese that are baked for a short amount of time in the oven and then molded to be in the shape of a bowl.

Sounds like a process, right? It’s actually really easy! I don’t even need to fill out a recipe post to let you know how to make these!

Step 1: Preheat your oven to 350F. While it’s heating up, prepare a baking sheet or two with parchment paper or silpats.

Step 2: Figure out which bowl you want your cheese bowl to look like. Flip that bowl upside down and made an outline around it with some of the cheese.

Step 3: lift the bowl and fill in the center with more cheese. There can be holes, but I wouldn’t recommend it.

Step 4: Bake the cheese for 5-10 minutes or until cheese has begun to brown a bit. Remove from the oven and let cool for two minutes.

Step 5: Using your bowl and a spatula, flip the cheese onto the bowl so it can set.

Step 6: Press the cheese down so it molds with the bowl. Blot off some of the grease with a paper towel. Let set for a minimum of 10 minutes.

Step 7: Remove the bowl from the mold, and fill with whatever you desire… or just eat the bowl. I don’t know your life.

April 18, 2019
Livened Up Fettuccine Alfredo

I am a pastaholic. I could literally eat it every single day, for at least two meals of the day. Normally though, I wouldn’t order fettuccine Alfredo at a restaurant. Why? Because most Alfredo are made with cream and milk. Not only is that wayyyy too heavy, but I just don’t think it tastes nearly as good.

The best Alfredo in my opinion is made with butter and cheese, no cream required! My Fettuccine Alfredo is light and yet so creamy with just a touch of acidity from the lemon, a little bite from the pepper and some extra fiber and green from the peas. During the summer, I would use fresh sweet peas from the garden, but not in the winter when going outside is like… cold. Especially with the polar vortex going on.

Get the recipe here for something to keep you warm on these loooong cold nights.

February 7, 2019
Farfalle with Spinach and Arugula Pesto, Pine Nuts, Prosciutto and Parmesan Cheese

As the cold weather descends upon us, warm dinners are the best remedy after a long day at work. Pasta is easy to boil, and quick to get ready. If you’re willing to make the pesto ahead of time, you can throw this dish together in a matter of minutes.

This dish is easy to make both vegetarian and vegan, by just removing the prosciutto, and for vegans, removing the cheese. It’s nice to have a dish in your recipe library that can please a variety of dietary needs without having to make any major changes. You can make the pesto without cheese as well if needed.

Find the recipe here!

November 19, 2018