http://www.flickr.com/photos/tinybanquet/tags/parmesan/ Fri, 29 Jun 2007 04:46:19 -0700 Fri, 29 Jun 2007 04:46:19 -0700 http://www.flickr.com/ http://farm1.staticflickr.com/44/buddyicons/81933928@N00.jpg?1165070136#81933928@N00 http://www.flickr.com/photos/tinybanquet/tags/parmesan/ http://www.flickr.com/photos/tinybanquet/660197456/ <p><a href="http://www.flickr.com/people/tinybanquet/">tiny banquet committee</a> posted a photo:</p> <p><a href="http://www.flickr.com/photos/tinybanquet/660197456/" title="parmesan-walnut salad in endive leaves"><img src="http://farm2.staticflickr.com/1198/660197456_e615f39208_m.jpg" width="240" height="180" alt="parmesan-walnut salad in endive leaves" /></a></p> <p>The recipe is <a href="http://www.epicurious.com/recipes/recipe_views/views/13042">here</a>. I've made this so many times I don't even look at the recipe any more; it's simple but very good. My recommendations: (1) Use the best-quality parmesan you can find. (2) It keeps well enough in the refrigerator so you can make it a day ahead of time, but if you do, go easy on the garlic - it becomes more pungent over time. (3) Lightly toast the walnuts, and when they've cooled, try to remove as much of their skin as you can. (Gather them in the center of a clean dish towel and gently but briskly rub them together). The skins are slightly bitter; also, if any bits of skin get loose in the finished salad the texture is not as nice.</p> Fri, 29 Jun 2007 04:46:19 -0700 2007-06-18T09:04:32-08:00 nobody@flickr.com (tiny banquet committee) tag:flickr.com,2004:/photo/660197456 parmesan-walnut salad in endive leaves <p>The recipe is <a href="http://www.epicurious.com/recipes/recipe_views/views/13042">here</a>. I've made this so many times I don't even look at the recipe any more; it's simple but very good. My recommendations: (1) Use the best-quality parmesan you can find. (2) It keeps well enough in the refrigerator so you can make it a day ahead of time, but if you do, go easy on the garlic - it becomes more pungent over time. (3) Lightly toast the walnuts, and when they've cooled, try to remove as much of their skin as you can. (Gather them in the center of a clean dish towel and gently but briskly rub them together). The skins are slightly bitter; also, if any bits of skin get loose in the finished salad the texture is not as nice.</p> tiny banquet committee food walnuts snack appetizer parmesan endive http://creativecommons.org/licenses/by-nc-sa/2.0/deed.en http://www.flickr.com/photos/tinybanquet/660193084/ <p><a href="http://www.flickr.com/people/tinybanquet/">tiny banquet committee</a> posted a photo:</p> <p><a href="http://www.flickr.com/photos/tinybanquet/660193084/" title="parmesan-walnut salad in endive leaves"><img src="http://farm2.staticflickr.com/1303/660193084_b1a4ae2fa4_m.jpg" width="240" height="180" alt="parmesan-walnut salad in endive leaves" /></a></p> <p>The other photo in my photo stream has a link to the recipe and a few recommendations -</p> Fri, 29 Jun 2007 04:45:43 -0700 2007-06-18T09:04:05-08:00 nobody@flickr.com (tiny banquet committee) tag:flickr.com,2004:/photo/660193084 parmesan-walnut salad in endive leaves <p>The other photo in my photo stream has a link to the recipe and a few recommendations -</p> tiny banquet committee food walnuts snack appetizer parmesan endive http://creativecommons.org/licenses/by-nc-sa/2.0/deed.en