Tuesday, January 22, 2008

Strong Tip: Cooking with the heel of Parmesan



The end of a piece of Parmesan cheese can add a lot of flavor to a dish. I think of it as a the vegetarian version of a ham hock for beans. I always sneak it into the cavity of a chicken before I roast it with herbs and lemon. It's also great to throw into vegetarian soups. You don't eat it! You throw it out like an herb sachet before you serve whatever you're making.

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