parmesan cheese

Along the lines of great sauces, here's a recipe I cooked up just Monday night to serve with the bread for Paul's birthday dinner.

Choosing a good cheese is the key in keeping only three ingredients in this dip. The Parm-Reg yielded a saltier dip. Otherwise, I suspect certain diners would have sprinkled the bread with salt. A Pecorino-Romano would also fit the bill with its strong, more peppery flavor. Perhaps I'll try that next time. Remember, the dip recipe itself is gluten-free, but obviously, you would need a gluten-free bread for the entire experience to comply.

I can't vouch for the cost of this dip. The olive oil was what Paul selected during a taste test at Trader Joe's. I chose a good, strong, purple garlic clove that was far from on sale. And of course, a whole block of fresh imported cheese isn't cheap, even at Costco. Er, especially at Costco? Anyway, cost aside, this dip was very good and the leftovers kept well for a couple days in the fridge.

Recipe for Olive Oil Dip

• 1/2 cup quality olive oil
• 1 very large clove fresh garlic, minced
• 1/8 cup fresh Parmesan-Reggiano, finely shredded

Combine ingredients in order. Serve in individual containers as shown above or in a lovely bowl to be passed around the table.

Recommended serving suggestion: rosemary olive oil bread.

This pasta recipe comes at the end of a number of fall recipes. I read in "Reader's Digest" last week that prices on produce actually go down when the product is hot and in season because there is plenty of the product, and they have to move quickly before they spoil. I found this to be true with apples because last week they were $0.44 higher at Costco than they were this week. So, be on the lookout for produce in season. You will save money and enjoy richer flavor.

Paul said this was the best risotto he ever had. He actually isn't much of a fan of risotto, but quite enjoyed this. I think this is my second favorite risotto ever; my favorite being in a quaint spot in Italy many years ago. You just can't beat the surroundings! But for home products, this is the best and most successful. And I have experimented a few times, which goes to prove not everyone becomes a cook overnight.

The recipes I checked out had many different seasonings to add. I passed on those. Aside from the long cook time, this is very easy.

The following post is in reference to that little bowl filled with green at the top left hand corner.

A few situations happening in just a week's time started me thinking about this post. It started when I read one of the many magazines in our office (unfortunately I do not remember which one) that said basil was hard to acquire for a pesto sauce and recommended some alternatives.