375179 Mon Feb 26 14:26:48 -0800 2007 16 31 Home Cooking 0 2331343 I've been collecting these for awhile, but other than adding them to minestrone, what else can I use them for? Seems like there should be something, could they be ground up in a food processor and used like grated parm? But maybe they're too hard for that. TIA for any suggestions Mon Feb 26 14:26:49 -0800 2007 12733 ChrisKC 1 2331363 Mario Batali's "My Two Villages" cookbook has a wonderful balsamic roasted chicken which uses many rinds. Mon Feb 26 14:30:20 -0800 2007 2331343 59258 smtucker 2 2333307 Here is the link to his recipe http://www.mariobatali.com/recipes_basalmic.html Tue Feb 27 06:54:26 -0800 2007 2331363 10885 OneJayneDoe 1 2331460 CREAMY EGGPLANT, CANNELLINI BEAN AND RICOTTA SOUP Ingredients: 3 large eggplants 1 Tbsp olive oil, plus several teaspoons for garnishing 4 cloves garlic, minced or pressed 1/2 medium sweet onion, finely chopped 2 small dried red chilies, crushed 1 tsp dried parsley 1 tsp dried basil 1 15-oz can cannellini beans, drained 2 c chicken broth 2 Tbsp sherry 1/2 x 2" piece Parmesan rind (not waxy) 1 recipe fresh ricotta cheese salt and black pepper Preheat the oven to 475 F. Prick the eggplants with a knife, lay them on a rimmed baking sheet, and bake them whole for about 40-45 minutes. Heat the olive oil in a deep pan and cook the garlic, onion, chilies, parsley and basil unti the garlic is softened but not colored (about 3 minutes or so). Cut the baked eggplant in half and scrape all the insides, breaking them up as you go, into the pan. Add the beans and broth. Bring to a boil and then simmer for 20 minutes. Remove about half the soup, puree it and return it to the pot. Stir and season well. It should be creamy, gutsy, and reasonably thick. Season the ricotta with salt and pepper, break it up and stir it into the soup. I served with some olive oil drizzled over the top and warm toasted bread. Mon Feb 26 14:51:03 -0800 2007 2331343 36312 HillJ 2 2331561 Can we have the recipe for the fresh ricotta? This soup sound unusual and interesting, although I can't imagine what it would be like. I love eggplant soup with roasted peppers. What is the source? Mon Feb 26 15:16:13 -0800 2007 2331460 39764 coconutz 3 2331652 http://becksposhnosh.blogspot.com/2006/01/homemade-ricotta.html Thanks for catching that coconutz. I use the homemade ricotta recipe from becks & posh. I like to have ricotta on hand and reserve some for the soup. What is it like?...if you are familiar with Rachel Ray's definition "stewp" ... Soup source is a combination of inspirations, my Aunt & Jamie Oliver. Mon Feb 26 15:41:01 -0800 2007 2331561 36312 HillJ 1 2331489 My Italian friends tell me Parmesan rinds are given to teething babies. Mon Feb 26 14:58:19 -0800 2007 2331343 12823 Junie D 1 2331540 Put in your tomato sauce. Pizza sauce (If you make home made pizza) Especially good in chicken cacciatore DT Mon Feb 26 15:10:59 -0800 2007 2331343 11291 Davwud 2 2331658 The softend rinds after cooking in tomato sauce are a real treat to eat by themselves! Mon Feb 26 15:43:39 -0800 2007 2331540 57867 Gin and It 3 2331667 Gin and It my my dh loves to softened the rinds in sauce and then smear on crusty Italian bread. His idea of simply heaven! Mon Feb 26 15:45:59 -0800 2007 2331658 36312 HillJ 1 2331548 Use when making risotto and remove the rinds before serving. Mon Feb 26 15:13:41 -0800 2007 2331343 49971 Andiereid 1 2332509 Risotto, soups, pasta sauce, bean dishes-anything that you think would benefit from the saltiness and flavor of the parmesan. The uses really are endless. Mon Feb 26 20:00:32 -0800 2007 2331343 33941 rosielucchesini 1 2332527 I save rinds in the freezer and then toss them in soups or sauces. Mon Feb 26 20:06:06 -0800 2007 2331343 27101 bolivianita 1 2332730 Cheese rinds are best in soups. I use them also when I'm making greens with a lot of broth. Rinds really taste great when included with boiled spinach and potatoes. Allow them enough cooking time to get all gooey. If you hate spinach, look at the parmesan rind as your 'treat' for cleaning off your plate. This guy agrees: http://www.lfb.it/fff/fumetto/pers/p/popeye/popeye-50years.jpg Mon Feb 26 21:43:10 -0800 2007 2331343 10609 Cheese Boy 1 2333802 I can't speak to the (potential?) botulism factor, but I used to work at a place where we would pack a jar with rinds, then pour good oil on top; let steep for a few days, and you have wonderful parmesan-infused oil. Tue Feb 27 10:26:59 -0800 2007 2331343 20140 Olivia 1 2335429 I cut them up in pieces and give them to the dogs as treats. Tue Feb 27 16:27:29 -0800 2007 2331343 75002 Megiac 2 3270236 What's the best way to save them? Thanks Mon Jan 07 12:14:02 -0800 2008 2335429 150662 white light