Thursday, December 20, 2012
Parmesan and Asiago Frico Squares with Fennel and Orange Salad
Party food is just so fun - dips, miniature, bite size morsels served on toothpicks, communal foods in general. Party food makes me happy. But the parties themselves stress me out. Or, more precisely, the people at the parties stress me out. Sometimes my evening is spent feigning interest in riveting topics like the virtues of cloth diapering. Other times it might be spent wondering how to respond when someone snidely remarks "What? you haven't read anything from David Foster Wallace?" No, I'm sorry, I have not. He is on my ever-expanding to read list, incidentally. But I feel that there is no reason to be so mean about this current lacunae. Ugh, and my hyper analytical brain starts trying to read something more into everything said to me or trying to appear as some very fuzzy, very blurry simulacrum of an "Interesting Person" (not that I really am). And after a few hours of this, my brain and nerves are all exhausted and then bed sounds like the most amazing place ever created in the entire world. I guess it's no secret that I'm an introvert :-P But the food, that never fails to pick me up, helping me get through these strained hours and making it all worth it. Here are some Parmesan and Asiago frico squares topped with fennel salad and a bit of orange. Some party food to calm those party nerves. And a glass of wine never hurt.
For the frico squares:
1 cup Parmesan
1 cup Asiago
1 tablespoon flour
1/2 teaspoon black pepper
For the fennel salad:
1 fennel bulb, thinly sliced with a mandoline
1/4 cup thinly chopped Romaine lettuce
1/4 cup arugula
1/4 cup chopped parsley
3 tablespoons fresh grapefruit juice
1 orange, supremed
Heat oven to 350. Place the cheeses, flour, and black pepper in a medium bowl and mix all together. Place mixture on a Silpat or parchment lined baking sheet. Pat the mixture onto the sheet as thin as possible. It won't cover the entire sheet, probably about 2/3 of it. Then bake for about 10-15 minutes, or until the mixture smells cheesy, is bubbly, and has become golden. Take out of the oven, and once the frico has cooled, cut into squares.
Place fennel, Romaine, arugula, and parsley in a bowl. Drizzle grapefruit juice over the mixture. Place a bit of salad on each frico square and top with a chunk of orange.