I pulled what was termed a pork roast out of the freezer. This roast is
about the size of a ham slice only 2" thick and boneless. So I decided
to make peachy pork. Sides will be either baked potatoes since the oven
is on already or plain rice and steamed brussel sprouts. Both should
balance the sweetness of the pork. A mesclun salad will be served in
cheese cups surrounded by a few halved cherry tomatoes lightly drizzled
with EVOO and just a very light sprinkling of fresh parsley and parmesan
cheese. I think I may keep the salad dressing rather simple using only
lemon juice or balsamic vinegar. I have a nice white wine to serve with
the meal. Now, I'm thinking something rather light for desert. I think
a nice sherbet would work or perhaps a fruit ice but likely don't have
enough time to make either unless we eat much later. So I borrowed a
champagne/fruit idea from the food network and they are in the fridge
setting as I type. The roast has been in for a while and the cheese
cups are ready to fill. The tomatoes are cut and the salad mix is ready
so I'm set to go. I have the table set including a couple of candles.
This should make for a semi-romantic nice meal

L'Espérance wrote:

> A mesclun salad will be served in cheese cups surrounded by a few halved
> cherry tomatoes lightly drizzled with EVOO and just a very light
> sprinkling of fresh parsley and parmesan cheese. I think I may keep the
> salad dressing rather simple using only lemon juice or balsamic vinegar.

Cheese cups?

Bob

Bob Terwilliger wrote:
> L'Espérance wrote:
>
> > A mesclun salad will be served in cheese cups surrounded by a few halved
> > cherry tomatoes lightly drizzled with EVOO and just a very light
> > sprinkling of fresh parsley and parmesan cheese. I think I may keep the
> > salad dressing rather simple using only lemon juice or balsamic vinegar.
>
> Cheese cups?
>
> Bob

You read my mind. I'va been asking myself about cheese cups all day.

"Bob Terwilliger" > wrote

> L'Espérance wrote:
>
>> A mesclun salad will be served in cheese cups

> Cheese cups?

Those melted rounds of parm, you form it into a pancake
and melt it in a frying pan, scoop it onto the bottom of a cup
and when it cools, it keeps a cup shape. I imagine people
might add garlic or whatnot to it.

Did I describe it well enough?

nancy

Nancy Young wrote:

> "Bob Terwilliger" > wrote
>
>
>>L'Espérance wrote:
>>
>>
>>>A mesclun salad will be served in cheese cups
>
>
>>Cheese cups?
>
>
> Those melted rounds of parm, you form it into a pancake
> and melt it in a frying pan, scoop it onto the bottom of a cup
> and when it cools, it keeps a cup shape. I imagine people
> might add garlic or whatnot to it.
>
> Did I describe it well enough?
>
> nancy
>
>
I bake cheddar cheese in large rounds on parchment paper then form each
round. This allows the oil to drain off the cheese.

L'Espérance replied:

>>> L'Espérance wrote:
>>>
>>>> A mesclun salad will be served in cheese cups
>>
>>> Cheese cups?
>>
>> Those melted rounds of parm, you form it into a pancake
>> and melt it in a frying pan, scoop it onto the bottom of a cup
>> and when it cools, it keeps a cup shape. I imagine people
>> might add garlic or whatnot to it.
>>
>> Did I describe it well enough?
>>
>>
> I bake cheddar cheese in large rounds on parchment paper then form each
> round. This allows the oil to drain off the cheese.

But will those hold salad dressing? Whenever I make similar things from
Parmesan cheese, the resultant crisps are quite lacy, and a salad dressing
would go right through them.

Bob

Bob Terwilliger wrote:

> L'Espérance replied:
>
>
>>>>L'Espérance wrote:
>>>>
>>>>
>>>>>A mesclun salad will be served in cheese cups
>>>
>>>>Cheese cups?
>>>
>>>Those melted rounds of parm, you form it into a pancake
>>>and melt it in a frying pan, scoop it onto the bottom of a cup
>>>and when it cools, it keeps a cup shape. I imagine people
>>>might add garlic or whatnot to it.
>>>
>>>Did I describe it well enough?
>>>
>>>
>>
>>I bake cheddar cheese in large rounds on parchment paper then form each
>>round. This allows the oil to drain off the cheese.
>
>
> But will those hold salad dressing? Whenever I make similar things from
> Parmesan cheese, the resultant crisps are quite lacy, and a salad dressing
> would go right through them.
>
> Bob
>
>
I serve the salad dressing in a fancy little bowl with minature ladle at
the table so the dressing itself doesn't go onto the salad until ready
to eat. Doing it this way ensures the presentation stays nice. I find
cheddar cheese to be a better choice for the cheese cups. I haven't had
a problem with salad dressing going through them. Baked cheese is a
popular addition to our salads. The cheese cups really make a nice
presentation but so does a baked cheese round. A little crumbled baked
cheese is good too. You get the protein without all the fat