A Little Something Extra
When I got home from the farm over the weekend, I had a very big pile of scallions that I hadn’t really planned on getting. Who knew an excess of scallions could lead to such a fun and fancy evening that I will appropriately dub “Backyard Blog Bonanza”? Here’s what happened.
I started contemplating how to use the scallions. I came up with an idea of a salad, but wasn’t so pleased. Then the idea of a salad led me to a gourmet beat salad I’ll post shortly. That led me to think about how to make a fancy starter dish even fancier. That led to Parmesan Scallion Crisps to address the original excess of scallions. That lead to the realization that I needed an audience to fully appreciate how much work and thought I was putting into creating fancy salad stuffs. All of which culminated into a fun and casual dining experience with some great friends chowing down in my backyard (really it’s the front, but that doesn’t make for nearly as catchy a title) on several dishes created specifically for the blog.
Thus it came about that the spark for this gastronomic gala, a humble bunch of scallions, was transformed into a little something extra special for a nice salad. The crisps would also go nicely with a bowl of soup.
As for the Backyard Blog Bonanza, it was such a big hit, we plan to do it again sometime, although D has forbidden me from doing it every week due to the monstrous pile of dishes it created in our oh-so-tiny kitchen. For once, I have to admit he’s right. The recipes to be posted this week were all served at the BBB and met with rave reviews. If you’re having a summer dinner party in the near future, perhaps you’d care to follow the same menu. If nothing else, try the parmesan scallions crisps the next time you want a little somthin’ somethin’ with your dinner.
Parmesan Scallion Crisps
1 c. freshly grated parmesan cheese
1 t. freshly ground pepper
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Finely mince both the white and green parts of the scallions. Spread out on a paper towel and dab to soak up as much of the “juice” as you can. Place dried scallions in a small bowl along with the grated cheese. Zest the lemon peel and add to the bowl along with the pepper. Toss together until well mixed. Drop tablespoons of the mixture onto the baking sheet, leaving at least 2 inches between piles. Bake for 7-8 minutes until brown and crisp. Let cool 5 minutes before gently peeling off the parchment paper. Use on top of salads or soup.
(makes 7-8 crisps)