Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, January 4, 2016

Parmesan Broth with Arugula

The new year is a time for purging so I use the occasion to pull my years’ worth of parmesan cheese rinds out of the freezer to make a rich and tasty broth. In a large pot start by sautĂ©ing half a chopped onion and six garlic cloves in some olive oil along with a handful of parsley and a couple of grinds of black pepper.

When the garlic starts to brown add the cheese rinds and enough water to cover liberally then simmer for an hour making sure to stir occasionally to keep the cheese from sticking to the bottom of the pot. After straining add some chopped arugula, salt to taste, and make a note to start collecting your cheese rinds in 2016. Have a fun one!

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