Freak Weather and Fricos

Things started going off the rails with my blog right around the time that our Feast of Seven Fishes had to be postponed because of a freak December blizzard that struck the East Coast. We rescheduled for after Christmas, but were so worn from the holidays that not a single picture was taken at the actual feast. However, to make it up to you, here is the recipe for fricos - tasty parmesan crisps - that we served with prosecco to kick off cocktail hour. They were the surprise hit of the evening.

But first a word on "Parmesan". What I mean by parmesan is aged and imported Parmigiano-Reggiano. This:


"Parmesan" is actually a generic name for cheeses that are similar to the real deal, some may say imitators. But there are more differences than just the spelling. And this is such a simple recipe that you really need a good cheese. So, save the pre-shredded or grated versions of this for your spaghetti. If you can't get Parmegiano-Reggiano, try a Grana Padano or Pecorino Romano (again, avoiding imitators). OK, here we go:

Fricos

3 oz Parmegiano-Reggiano cheese
1 scant tbsp flour
1/4 tsp black pepper (freshly ground)

Heat over to 350. Line a cookie sheet with parchment paper or silpat. Grate the Parmegiano with a large grater. Mix with the flour and pepper. Scoop by the teaspoon-full onto the cookie sheet, leaving an inch between each. Spread out your mound of cheese into a round. Bake for 10 minutes until bubbly and starting to brown. Remove from oven and let cool on sheet for 2 minutes. Carefully lift to a cooling rack and let cool completely. Store in a tin or Tupperware between waxed paper for up to 2-3 days.

There you have it. Easy, easy, easy.

Over the weekend, I hope to fit in some time in the Craft Lounge, and next week I plan to get back on track with my mac + cheese experimenting. Plus, Phineas has a New Year's resolution of his own to share. So, please tune in next week when regular programming will resume.