Parmesan Cream

I found very similar recipes for this cream in both Italian and French cuisine books. They seemed rather simple to make, especially if you are familiar with the bain marie method, and looked very delicious. Both recipes called for almost the same ingredients although the Italian was richer because of the heavy whipping cream, and the French was richer in eggs but lighter on cream. Just by reading of all the nice ingredients of this recipe I imagined that it could taste really nice so recently, when I bought a big chunk of genuine Italian Parmesan, I thought it was good time to experiment with it.

I made my own version, which is a combination of both recipes and lighter than any of them. I cut on eggs and I also replaced the heavy whipping cream with a lighter cream. The dish came out very nice, delicate and almost fluffy. It was had a very appealing presentation as I made it in small ramekins, so it could be used as an elegant and tasty dinner starter.



Parmesan Cream

Ingredients:
1 nd 1/2 cup table cream,
2 tsp corn starch flour,
2 large organic eggs,
2/3 cup freshly grated Parmesan Cheese,
a pinch of grated nutmeg,
salt and pepper,
balsamic vinegar glaze for finish.

Preparation:
1. Put the cream in a medium pot. Mix the corn starch in a small bowl with two tbsps of water until smooth and add to the cream. Mix well and heat the mixture on a medium heat until it boils. Season with salt pepper and nutmeg.
2. Mix together eggs with Parmesan. Add a little bit of cream custard to the eggs and cheese and mix well. Pour the mixture to the pot with cream and stir until smooth.
3. Preheat oven to 300 F. Butter 6 small ramekins with butter and divide the cheese custard.
4. Place the ramekins in a baking form with higher walls and fill up with hot water up to the half of their height.



5. Bake 30 minutes until set.
6. Cool slightly and remove from ramekins on plates after loosening them first around with a knife.
7. Serve drizzled with balsamic vinegar glaze, baguettes and salad.

Lemon-Wine Mousse with Berries

This light mousse is a perfect dessert for hot days. Very light and not too sour but, at the same time, almost spicy from the wine, this mousse can be served alone just with a delicate cookie. It can be also served with any berries. It goes great with strawberries, raspberries, or blueberries, or all of them mixed together. I made it this mousse last week and finished it with sweet raspberries and blueberries. Wherever they come from, they are now at their best in our region and their taste and sweetness go nicely with the tartness of the mousse.



Lemon-Wine Mousse with Berries
(Six servings)

Ingredients:
2 large eggs, preferably organic,
3 tbsp fresh lemon juice,
1/2 cup sugar,
1/2 cup dry white wine,
1/2 cup heavy whipping cream,
2 cups mixed berries (or berries of your choice).

Preparation:
1. In a large bowl beat eggs with an electric mixer until a mousse forms. Add slowly sugar and beat for about 3 more minutes, until eggs are almost stiff.
2. Pour wine and lemon juice into the egg mixture. Beat again until the ingredients combine.
3. Transfer mixture to a large pot and cook over a medium heat stirring all the time until the mixture thickens and sticks to the wooden spoon. Do not let it boil.



4. Let it all cool completely.
5. Beat the heavy whipping cream until stiff. Fold it into the lemon-wine mixture. Divide among six glass bowls and chill for at least 30 minutes. Decorate with fresh berries and serve.

Tomato Pancakes with Herbs and Goat Yogurt

I was raised in the culinary tradition where pancakes were always served sweet. In my quest to get to know other cuisines I have discovered that very often they are savory and can be made almost from any vegetable.

My latest discoveries were pancakes made from corn and today's recipe--tomato pancakes. In a book about Greek cuisine I found out that fresh tomato pancakes are served in Santorini. I could only imagine how wonderful they can taste made from sweet ripe tomatoes and served on a hot evening with a glass of wine.

The original Greek recipe is very simple and plain, easy to make. It includes tomatoes, some flour, and parsley. To make them a little more aromatic, I added some basil and Greek oregano, for that extra flavor of Greek islands. I also served them with a dollop of goat cheese yogurt, which goes well with tomatoes, and is lighter than goat cheese. Because the season for tasty tomatoes is about to start, today I propose to you my tomato pancakes.


Tomato Pancakes with Herbs

(Makes 16-18 pancakes)

Ingredients: 2 lb Roma tomatoes, 4 spring onions, finely chopped, 1 tbsp Italian parsley, chopped, 1 tbsp Greek oregano, chopped, 1 tbsp basil (Greek, if available), chopped, 1 and 1/4 cup all purpose flour, 1/2 tsp baking powder, salt and pepper to taste 1/2 cup goat yogurt or Greek yogurt to serve, olive oil for frying.

Preparation:
1. Place a grater in a large bowl. Cut off tomato tops and grate tomatoes on a large holes grater until you get to the very end and just skin is left.
2. Add chopped spring onions and herbs. Season with salt and pepper.



3. Add a cup of flour and baking powder and make a thick creamy batter. If tomatoes are very juicy add extra flour.
4. On a large heavy duty frying pan heat 2 tbsp of olive oil until very hot and pour a full tablespoon of batter for each pancake. Fry on each side until pancakes become gold.



5. Place the pancakes on a plate with paper towel to remove extra oil Repeat with the rest of batter, adding oil to the pan as needed.
6. Serve pancakes warm with goat yogurt on top.