7.243 Gazpacho with Parmesan Crisp


4 (Sun) September 2016

Gazpacho with Parmesan Crisp


by me

at home

-One Serendra, Taguig-

with the family

My first attempt at gazpacho.

My first attempt at parmesan crisps.

Started the maceration process last night, and in CAL’s giant gazpacho bowl (see above)!

Alas, the family didn’t dig either.  The rawness of the gazpacho was a bit harsh, maybe too much garlic, and the flavors hadn’t quite melded — DJ, sensitive palate like me, commented : “Why does this taste like cucumber??”  Nothing inherently objectionable about the crisps, which were crispy and savory and otherwise would’ve paired nicely with the gazpacho, but no. Oh well.

3 thoughts on “7.243 Gazpacho with Parmesan Crisp

  1. easiest thing ever : just grate fresh parmesan (all recipes i’ve seen call for moist cheese, as opposed to something that’s been drying out in the freezer, which facilitates melting), spoon out thinly into 2-inch circles on a baking sheet; bake in a 375F oven for about 8-10 minutes until golden. as the cheese melts, it spreads out a bit and begins to bubble, then holes appear as the moisture evaporates. i found that the grease in the cheese was enough to keep them from sticking to the sheet (but recipes do call for silicon sheets, or greasing the pan etc). after a few minutes, they turn crispy. kinda salty when warm, but mellows out as they cool off. good luck!


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