Cheese Chatter

Herb and Parrano Popovers

POSTED ON December 15th  - POSTED IN Cheese Chatter

It’s that time of the year for a big, warm comfort food hug. Popovers will definitely comfort you and are easy as 1, 2, 3 to make! The staple ingredient for popovers is Parrano cheese. This ingredient gives the popovers a nutty and creamy flavor that will make for a great addition to your holiday table!

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Recipe by Gaby Dalkin

Photography by Matt Armendariz

Herb and Parrano Cheese Popovers

4 tablespoons unsalted butter, melted
6 eggs, lightly beaten
2 cups milk
2 cups all-purpose flour
1 teaspoon salt
1/2 cup shredded Parrano cheese
2 teaspoons Italian seasoning

Get the full recipe here!

 

 

 

 

Parrano, Mushroom and Kale Bread Pudding

POSTED ON November 23rd  - POSTED IN Cheese Chatter

Thanksgiving is one of the most anticipated holidays. It is dedicated to eating, being thankful, and being with your friends and family. Kale and mushroom bread pudding loaded with Parrano cheese should be on your menu for this special holiday! adding Parrano to this savory dish gives it a nutty and creamy flavor that will satisfy your taste buds.

Happy Thanksgiving from your friends at Parrano Cheese!

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Recipe by Gaby Dalkin

Photography by Matt Armendariz

Parrano, Kale and Mushroom Bread Pudding

For the Meatballs
1 tablespoon olive oil
1 pound Crimini mushrooms, sliced
1 bunch dinosaur kale, stemmed and cut into pieces
1 shallot, sliced
1 teaspoon fresh thyme leaves, coarsely chopped
3/4 teaspoon freshly cracked black pepper
3 garlic cloves, roughly chopped
1/2 teaspoon parsley
Salt and freshly ground pepper
½ pound day old whole grain bread, cut into 1 inch cubes
1 1/2 cups grated Parrano cheese
4 eggs
2 cups milk

Get the full recipe here!

 

 

 

Parrano Penne with Shrimp and Broccoli

POSTED ON October 28th  - POSTED IN Cheese Chatter

Who doesn’t love creamy pasta? This velvety smooth and delectable dish paired with shrimp and broccoli brings out the nutty and creamy notes of Parrano cheese. This easy-to-make recipe can be made at your next party or family gathering!

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Photography & Recipe by Brian Samuels

Parrano Penne with Roasted Shrimp and Broccoli

Yield
4-6 servings

For the Cheese Sauce
1 tablespoon flour
2 tablespoons butter
1 cup milk
2 cups finely grated Parrano cheese
Garlic powder
Salt

 

For the Toppings
1 large head broccoli, about 1 pound, cut into small florets
1 pound shrimp, peeled and deveined
Olive oil
Salt
1 pound boxed penne, cooked
Fresh cracked black pepper
Fresh parsley, chopped

Get the full recipe here!

 

 

 

Sun Dried Tomato Parrano Pasta

POSTED ON October 27th  - POSTED IN Cheese Chatter

Everybody loves pasta! At your next family gathering whip up this savory dish made with chicken meatballs, sun dried tomatoes, and creamy Parrano cheese. Not to mention topping this meal with Parrano cheese will bring out all of the exquisite flavors in every bite!

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Recipe by Gaby Dalkin

Photography by Matt Armendariz

Sun Dried Tomato Parrano Pasta

For the Meatballs
1 pound ground chicken (or turkey)
1/2 cup grated Parrano cheese
1/3 cup panko breadcrumbs
2 eggs
3/4 teaspoon salt
3/4 teaspoon freshly cracked black pepper
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon red pepper flakes
½ cup flour
1/2 cup olive oil

 

For the Pasta and Sauce
1 pound penne pasta
1 tablespoon olive oil
4 large garlic cloves finely chopped
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup whipping cream
1 roasted red pepper, drained, chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves
1 cup grated Parrano cheese

Get the full recipe here!

 

 

 

Parrano Chicken Schnitzel

POSTED ON September 16th  - POSTED IN Cheese Chatter

Spice up your ordinary salad with our delicious Crispy Chicken Schnitzel drizzled in nutty Parrano cheese with panko. This dish is perfect for any meal or family gathering!

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Recipe by Gaby Dalkin

Photography by Matt Armendariz

Crispy Chicken Schnitzel with Parrano Cheese

For the Crispy Chicken Schnitzel
4 4-6 ounce skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 lemon, zested
1 teaspoon garlic powder
2 large eggs
2 cups panko breadcrumbs
1/2 cup grated Parrano cheese
4 tablespoons olive oil
½ Freshly chopped chives
Lemon wedges

 
For the Market Lettuce Salad
Assorted market lettuce
Breakfast radishes
1/4 cup red wine vinegar
1 tablespoon finely chopped shallot
1 clove garlic, minced
4 cup shredded Parrano cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons fresh lemon juice

Get the full recipe here!

 

 

 

Parrano Polenta Pizza

POSTED ON September 2nd  - POSTED IN Cheese Chatter

Who doesn’t love a good pizza? We have the best “go-to” recipe for a fresh twist on the traditional dish. This delicious pizza is made with heirloom tomatoes, summer squash, fresh basil, and creamy Parrano cheese. Whether you decide to have it at your next party or family gathering, you won’t regret it!

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Photography & Recipe by Brian Samuels

Parrano Polenta Pizza with Heirloom Tomatoes and Summer Squash

Yield
2 pizzas (serves 6-8)

For the Polenta Crust
3 cups water
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup corn grits/polenta
1 cup grated Parrano cheese
1 1/2 tablespoons olive oil

 
For the Toppings
1-2 (depending on size) heirloom tomatoes, cut into 1/4-inch thick slices
1 small zucchini or yellow squash, sliced into thin rounds
1 cup grated Parrano cheese
6 fresh basil leaves
Salt
Black pepper

Get the full recipe here!

 

 

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