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It’s a Parmigiano Reggiano love-in, and you’re invited.
This week we’re horsing around with a new idea. When we have so much interesting information available on a truly exemplary product, yet we still want to offer up some recipes, why not do a series?
So, this week, please have a look at our first two-part series, featuring the king of Italian cheeses, His Majesty Parmigiano Reggiano. Cathy Strange, our global cheese buyer, gives us some seriously cool tips, and we make three phenomenal recipes featuring this cheese.
We’ll post the second half of this series tomorrow, so let us know what you think. Here at Whole Foods Market, we actually get paid to play with our food. How much do I love my job…?
Scott
Get the Caesar Salad recipe that’s included in this episode!
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OMG!!!! I love Parm Reg cheese. I was turned on to the real deal at Whole Foods about 2 years ago. Ever since I ONLY purchase my Parm Reg from WF and use it all the time. I was surprised to taste it at a sampleing at WF a few weeks back drizzled with clover honey, it was OUTRAGEOUS and over the top delicious! I can’t wait for the the next segment on Parm Reg. I also have turned on all of our friends and family to the real Parm Reg vs. the stuff you can buy in the shaker. It really makes a difference in everything that you cook! Thanks another great episode Scott!
Rob
June 18th, 2007 at 2:17 pm
Thanks, Scott, can’t wait for tomorrows episode.
June 19th, 2007 at 2:04 pm
Rob, you and I are of the same mind, my friend. You should’ve been with me in the kitchen when Cathy was cutting into that giant chunk of Parm. My mouth was watering and I really did eat that big piece “with my name on it”.
Joyce, I hope you enjoyed the series!
June 20th, 2007 at 8:09 am
This is pretty neat having the cheese expert on. How about a wine episode and a wine expert? Or a cheese and wine combo?
June 26th, 2007 at 12:38 pm
Penny, good idea. We’ll add that to the list of possible episodes, which just keeps growing. There’s so much cool stuff to explore!
July 12th, 2007 at 3:59 pm
The anchovies in the original Caesar Salad (by Chef Cardini) comes from the Worchestershire sauce, not from anchovy filets. If you include anchovies or anchovy paste in your salad, please don’t disgrace the Caesar Salad name by calling your salad a Caesar Salad.
July 14th, 2007 at 5:57 pm
David, you’re likely correct about the original recipe. I’ll also point out that our ceasar doesn’t call for coddled (or raw) egg as Caesar Cardini’s much-debated (and difficult to authenticate) recipe supposedly contained.
This is OUR recipe for ceasar salad, and we really like anchovies in it. And today, many people aren’t comfortable eating uncooked eggs, so we chose to leave them out.
Legend suggests that the recipe was not studied, but very improvisational and created “on the fly”. I don’t think Caesar created the recipe to be static, and I am sure he wouldn’t consider our recipe a disgrace.
Happy Cooking!
July 24th, 2007 at 6:13 am