Sentences with phrase «cheese rind»
The phrase "cheese rind" refers to the outer layer of a cheese. It is the part that develops as the cheese ages and helps protect the softer inside. Full definition
I think I would add a Parmesan cheese rind in while the soup cooks for added flavour.
recipegirl.com
Professor Rachel Dutton, along with postdoctoral researchers Ben Wolfe and Julie Button, has spent the past several years mapping, analyzing and otherwise fiddling with the microbial communities in 160 different kinds of cheese rind.
Stir in 2c chicken broth.Add cheese rind.
Never let a good cheese rind go to waste, because those rich aged notes make for an excellent broth base for soups, stews, beans, rice, lentils — you get the idea.
1 yellow onion, chopped 2 carrots, chopped 1 celery stalk, chopped 1 bunch Swiss chard or kale, chopped 2 cups chopped canned tomatoes with juices 1 can of cannellini beans, drained and rinsed 1 zucchini, chopped 1 cup of spring peas 1 cup of string beans, chopped 1/2 head of cauliflower, florets chopped 1 small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1 pat of organic butter Filtered water
Regardless of your peeling preferences, citrus rinds, potato and other root / tuber peels, scooped - out avocados, and even cheese rinds all have more than one life.
Used home made bone broth, parsnips and lots of parmesan cheese rind.
Cheese rinds.
Reduce heat to maintain a simmer, and add the bay leaf and parmesan cheese rind (if using).
For this kale - and - cabbage soup, she uses just a little bit of pancetta and a Parmesan - cheese rind to give the broth a rich flavor.
The pureed mixture gets transferred back to the pan, and is covered in chicken stock, the remaining chickpeas, bacon, a little bit of dried rosemary, salt and the ingredient responsible for creating that hearty, depth of flavor — a parmesan cheese rind.
Remove the cheese rind.
Save your cheese rinds.
Add the broth, potato, and Parmesan cheese rind.
fresh thyme 1/4 c. all - purpose flour 1 c. white wine salt + pepper to taste 2 bay leaves 1 cheese rind (optional) 8 cups (64 ounces) vegetable broth 12 ounces low - fat Greek yogurt, at room temperature 1 1/2 cups cooked wild rice 2 Tbs.
Add the bay leave, cheese rind, and broth.
If you choose, shape cheese in a mold and dehydrate for 10 hours at 105 degrees to give the cheese a rind.
That cheese rind is an absolute must and definitely worth going out of your way for.
It also doesn't tell you to remove the cheese rinds and rosemary stem.
Stir in the chard, beans, zucchini, tomatoes, beans, cauliflower and cheese rind.
Boost soup and stock: Cheese rinds (sans wax) can be placed in soup stocks for an awesome secret boost of flavor and texture.