Category: Parmesan

Italian Potatoes

Onion, Parmesan, Potatoes, Side Dish, Tomatoes
  • 4 large (or 6 medium) Russet potatoes
  • ½ cup fine, toasted bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 2-3 large tomatoes, thinly sliced
  • 2 large red onions, thinly sliced
  • 1 ½ t. oregano
  • 1-1 ½ t. salt
  • Freshly ground pepper
  • ½ – ¾ cup olive oil

Preheat oven to 350

Peel and cut potatoes lengthwise into wedges (about 6-8 per potato) and drop into a bowl of cold water

Combine bread crumbs and grated cheese.  Do not dry the wedges before coating them well with the crumb mixture.  Place them in a shallow, 9 x 13-inch baking dish, sprinkling any remaining crumbs on top.

Top potatoes with sliced tomatoes and onion rings.  Sprinkle with oregano, salt, and a generous grinding of pepper.  Drizzle with oil just before baking.

Bake, uncovered, 1 hour and 10 minutes, or until potatoes are brown but still retain some crunchiness

Creamy Garlic Dressing

Basil, Garlic, Lemon, Parmesan, Parsley, Salad

Moosewood Cooks at Home

This is really quick and tastes great.

  • 3 garlic cloves, minced or pressed
  • ¾ cup vegetable oil
  • ¼ cup red wine vinegar
  • 1 T. chopped fresh basil, (or 1 t. dried)
  • 1 t. salt
  • 1 T. grated Parmesan cheese
  • ½ t. coarsely ground black pepper
  • ½ cup milk (whole, 2%, or skim)

Put the garlic, oil, vinegar, basil, salt, Parmesan, and pepper into a blender, and whirl for a couple of seconds.  With the blender still running, slowly add the milk, whirling until the dressing is thick and smooth.  Covered and refrigerated, this dressing will keep for a week.

Variations:

  • add ½ t. of hone or sugar to offset the tartness of the vinegar
  • add 1 t. fresh lemon juice for extra tartness
  • add 1 T. of minced fresh parsley for flecks of color without altering the flavor.