Petite Parmesean Baskets

We met at school, first week in,
A lifelong friendship would begin.

Thinking back on days before,
When we lived right by the shore.

Boyfriends, parties, trips away,
Always finding time to play.

What care-free days we would spend,
Time an easy thing to lend.

Girls to women, boys to men,
Blink and years would pass by ten.

We stood at each other’s side,
On the days our knots were tied.

Life would start to get so harried,
With work and duty we’d be buried.

Decade two brought babies four,
Our lives are not ours anymore.

Now months may pass before we connect,
But never will this our friendship affect.

Joy and laughter, fears and tears,
Shared together for twenty-five years.

This weekend really did the trick,
My friend you’ll be through thin and thick!

Love You, Gina! I had a blast cooking with you.

Parmesean Basket Ingredients

6 ounces Parmesean-Reggiano, shredded
1/2 tsp of either paprika or cayenne, optional

Note: to make the necessary basket  form you will need mini-cup cake pans or another small item on which to form the basket.

Preheat oven to 350 degrees. Line cookie sheet with either a silpat or parchment paper.

Pour 1 tablespoon increments of Parmesean cheese onto lined cookie sheet and flatten into a circular shape. If desired add optional seasoning.

Bake on middle rack of oven until golden brown, approximately 7 – 10 minutes. Immediately after removing from the oven, carefully transfer cheese discs with a spatula and place onto an upside down mini-cup cake pan. It is important to work quickly to form the basket shape around the outside of the mini-cup cake pan before the cheese begins to harden.

Baskets may be made two days in advance and placed on parchment paper in an airtight container at room temperature. Each recipe fills approximately 12-14 baskets.

Crab Ceviche Ingredients

1 Cup Fresh Crab

1 T orange bell pepper

1 T yellow bell pepper

1/2 tsp. serrano chili pepper

2 T white onion, finely chopped

2 T cilantro, finely chopped

2 limes, juiced

1 1/2 T olive oil

1/8 tsp. coarse salt

English Cucumber, sliced thinly

Cucumber aside, place all other ingredients in a mixing bowl and gently toss to mix. Place one heaping tablespoon into the basket and wedge in a cucumber slice. Add a sprig of cilantro for garnish.

Caprese Ingredients

1 Container Cherry Tomatoes, halved or quartered

1/2 cup marinated mozzarella bocconcini, quartered

2 T fresh basil, chopped

1/8 cup creme fraiche

1/8 cup pesto

1/2 tsp. salt

1/4 tsp.

1 T. extra virgin olive oil

In a bowl, combine the tomatoes, mozzarella, basil, salt and pepper and gently mix. Place one heaping tablespoon into the basket and top with a dollop of creme fraiche and another dollop of pesto on top of the creme fraiche.

Steak and Potato Ingredients

2 cups mashed potatoes made with gruyere cheese

3/4 cup thinly sliced steak, cooked medium-rare

1/8 cup red bell peppers in olive oil, slivered

1/8 cup horseradish

2 T chives, chopped

Place one heaping tablespoon of mashed potatoes in the basket. Add one slice of steak and one slivered bell pepper. Add one dollop of horseradish on top and gently place chopped chives into the horseradish.

Try these other fantastic fillings by @ginavon at Bowllicker.
Panzanella with Olives, Bread Crumbs, Tomatoes and Capers
Pear, Manchego & Bacon
Prosciutto and Marmalade