Friday, October 7, 2011

Parmesean Crisps

I've been going through my neglected stack of magazines and have stumbled across some fabulous Halloween decorations. recipes and articles. You will see I am seriously behind because a lot of these are from August. Whoops...can't really do those "late summer recipes" in October!

I did stumble across a great recipe from Food & Wine magazine. The photography in Food & Wine is so gorgeous, I just love flipping through this magazine. Even though some of the recipes are probably too difficult for me and use ingredients that frankly, I've barely heard of, I still love it and pretend like I am fancy enough for it! BUT, I know I can handle making these Paremesean Tuiles (aka Parmesean Crisps.) Check these out:

These would be so great in a salad, as a soup topper, or simply as a stylish appetizer for a cocktail party or dinner party. Food & Wine pairs these with an heirloom tomato salad, but I think you could do a variety of toppings. A caprese salad would be delicious, as would some roasted fall vegetables. Plus you can make these crisps a week ahead and store them until serving. Check out the recipe HERE.

I hope everyone has a fantastic weekend! I'm working this weekend - on a rehearsal dinner tonight and coordinating a wedding tomorrow! I can't wait to see how everything turns out, and am so happy the bride and groom gets beautiful weather! Have a great weekend!

1 comment:

  1. I love these every time I have them! Though I’ve never been able to successfully make them myself. They’re fantastic on a Caesar salad too!