We love to make flavorful broths and stocks. We usually save all of our meat bones (chicken, steaks, the whole Thanksgiving turkey!), keep them in the freezer until we have a bunch, and then periodically make a big batch of stock. We keep it in mason jar and use it for the next few weeks to make different soups usually. One of Selim’s favorite tricks is to throw in a Parmesan rind as the stock is cooking. It adds a delicious umami depth of flavor to the stock. Well tonight, after perusing one of Smitten Kitchen’s soup recipes, he decided to just make a Parmesan broth. And it was amazing! This is so flavorful just on it’s own (we ate it plain + a crusty bread to dip in it), but would be a great place to start a soup or sauce! [Side note: the pot you cook in will be all gross and nearly impossible to clean from the residual melty cheesy bits, but it was worth it! Any suggestions??]
- 20 cups water
- 2 lb Parmesan rinds
- 1/2 of a large onion, cut into 1 inch chunks
- 2 shallots, cut into 1 in chunks
- 4 cloves garlic, minced
- 1 tsp black peppercorns
- 1 bay leaf
- Salt to taste
- Bring the water, with all of the ingredients except the salt in it, to a boil. Then reduce to a simmer and cook, stirring occasionally for 3-4 hours.
- Strain through cheesecloth to remove all of the aromatics and debris. Taste and add salt as needed.
- Use as a base for anything you want!
Happy March! We hope this will be a great month for everyone. We’re really excited about March, because we closed on our house on the first! We’ve spent much of this weekend over at the new house, planning our renovations, picking colors, and generally being proud homeowners! We made these potatoes when we got home to accompany some meatloaf. They’re so easy – perfect for a quick weeknight dinner. The cooking time is about an hour, but your hands-on time is less than 10 minutes! Easy to put together, with just a few ingredients, and delicious! What else can you ask for??
- 2 Russet potatoes
- 2 tbsp olive oil
- 1 tbsp truffle oil
- 1 tsp truffle salt
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 10+ turns fresh black pepper
- 1/4 cup Parmesan cheese
- Preheat oven to 400 degrees.
- Slice potatoes fairly thinly.
- Stir together the oils, salt, garlic, onion, and black pepper. Toss the potato slices with the oil mixture.
- Stack the potato slices horizontally in a glass baking dish and roast for 1 hour.
- Remove from the oven and sprinkle with the parmesan cheese. Return for just another 2 minutes to melt the cheese.
Let me tell you about Thanksgiving… it is my favorite holiday! Two of my favorite things in the world are food and family, and Thanksgiving combines both of those. I love just sitting around, visiting with all of my extended family, while simultaneously grazing on heaping plates of carbs. And since both my mom and my dad have equally large families, we get to repeat this exercise in over-indulgence twice in the day! I like to stuff my plate with all the delicious things – turkey and ham, mashed potatoes, mac & cheese, all of the vegetables, buttered rolls, and ladles full of gravy over top of it all! But you know what I’ve never been a huge fan of…? The sweet potato casserole. I think I feel like it doesn’t quite belong with the rest of the savory stuff and you don’t put gravy on top, so it really just doesn’t fit on my plate.
But this dish? This trades the extra sweetness of marshmallows for a more savory topping. If you’re more of a savory kind of person like me, you could substitute this out for the traditional sweet potato casserole for your Thanksgiving celebration. I certainly would prefer it… although I’m not going to lie, you might get some push-back from the traditionalists. These are easy to make (and quick compared to a lot of the rest of your Thanksgiving dinner), so tell the traditionalists to relax and take a bite! They’ll be converted by the melt-in-your-mouth quality of the potatoes combined with the slightly crispy topping.
Happy Thanksgiving! 🦃🦃🦃
Parmesan Roasted Sweet Potatoes
- 4 small-medium sweet potatoes
- 4 tbsp butter, melted
- 1/3 cup Parmesan cheese
- 1/2 tsp oregano
- 1 tsp garlic powder
- Pinch of salt
- 10 turns fresh ground black pepper
- Preheat oven to 400 degrees.
- Slice the sweet potato, trying to maintain uniform thickness of ~1/4 inch.
- Lay them out on a foil-line cookie sheet.
- Mix together all of the remaining ingredients. Brush the mixture over top all of the sweet potatoes.
- Roast for 20-25 minutes.
- Serve topped with a bit more Parmesan if you’re feeling greedy 🙂
Side dish for 4-6