Tuesday, June 30, 2009
Parmesan Crisps - Oregon Wine Country - Outdoor Wednesday
From the kitchen of One Perfect Bite...The wineries along the Lorane Highway in Oregon owe much to money that was made by electronic and computer moguls towards the end of the 20th century. That money enabled imagined ventures in Oregon's booming wine industry to become realities. The best, and I must admit most wonderful example of dreams come true, is the vinery at King Estates. When seen from the highway the estate looms above the valley floor. A bit of imagination will transfer you in time and place to the chateaus of the Loire Valley, especially when lavender and sunflowers are in bloom. The estate has been developed in stages and now encompasses a wonderful restaurant as well as a tasting facility. It is a remarkably civilized spot with gorgeous vistas and I love to visit here. The chef has developed an herb garden that is open to the public and it adds another layer of old world charm to the grounds. A few miles down the highway is Chateau Lorane. It sits on the banks of Lake Louise which is part of the winery grounds. No grapes are grow here but wine is made and bottled for distribution throughout the region. The winery and other structures on the property are for sale for 5 million dollars. I've put my family on notice - if I win a lottery this will become their ancestral home. When we serve wine apart from a meal, I like to serve a cheese board and kindred finger food. One of my favorite small plate items is Parmesan crisps. I found the recipe on which these are based at Cook Sister! They're easy to do and any leftover crisps are wonderful salad toppers. Here is the recipe.
Parmesan Crisps...from the kitchen of One Perfect Bite
3 cups finely grated Parmesan-Reggiano cheese
Caraway seeds or red pepper flakes
1) Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper.
2) Using 2 tablespoons per crisp, form a mound on the baking sheet and flatten slightly with back of spoon. Leave at least an inch between mounds and edges of pan. The baking sheet will hold 8 to 12 crisps depending on how they are spaced. Bake for 5 minutes. Remove from oven and quickly sprinkle with caraway. Allow to cool and carefully remove from parchment paper. Continue process until all cheese has been used. Yield: 24 cheese crisps.
Cook's Note: Any hard grating cheese may be used. Crisp are best eaten the day they are made.
I'm sending this to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.