Comments on: Strawberry Rhubarb Parmesan Crisp

By: Liz

Liz — Sun, 21 Jun 2009 02:51:08 +0000

Rhubarb, strawberries and Parmesan sound like an interesting combo. I think they could go well in a savory (not sweet) dish as well.

By: Daily Spud

Daily Spud — Tue, 16 Jun 2009 09:50:00 +0000

That’s a little piece of genius Marc. I’ve been known to eat sharp cheese on a cracker with strawberry jam, so I have no trouble buying into this idea.

By: Steph

Steph — Fri, 12 Jun 2009 22:24:59 +0000

Cheese in a crisp? That’s so cool!

By: The Crisp Confluence « Pastry Methods and Techniques

The Crisp Confluence « Pastry Methods and Techniques — Fri, 12 Jun 2009 13:32:11 +0000

[...] the twist du jour was the addition of some Parmesan cheese to the streusel. Genius. It’s a little salty; it’s a little nutty, and it will distribute more or [...]

By: Jan

Jan — Fri, 12 Jun 2009 04:57:14 +0000

This looks amazing!

By: Navita

Navita — Thu, 11 Jun 2009 07:12:49 +0000

Hi Marc, love the sound of this delicious crisp.

As for ‘lentils’ taking a long time. Heres’ a secret trick (well no more a secret);p… the rule of thumb is if the grain/lentil is bigger and unsplit it will take a longer time to soak for eg, chick peas, horse grams etc.
in this case , you can soak it for approx 2 hours in warm water with 1/2 tsp of soda-bicarb, and then pressure cook.

And for the split lentils, which are smaller like toor daal,
moong daal etc just wash them well and pressure cook them for 3-4 whistles.

hope this helps…just shoot me any more questions, will be happy to help

By: alecho

alecho — Thu, 11 Jun 2009 03:51:36 +0000

OH!!! looks sooooo yummy! I’ve been cooking for this one girl I want to impress, and she loves dessert! I’m gonna give this a try! Maybe this will finally win me a kiss

By: Carolyn Jung

Carolyn Jung — Thu, 11 Jun 2009 03:30:20 +0000

I bet this is aweseome. I love a little sweet with salty, pungent cheese. This is a very creative take on that theme.

By: Heather

Heather — Thu, 11 Jun 2009 00:52:08 +0000

yummm. i bookmarked and emailed this after reading just the title. it sounds amazing!!!!!

By: maggie (p&c)

maggie (p&c) — Wed, 10 Jun 2009 20:36:02 +0000

Mmm. I bet it works!
Speaking of your two white blocks–I was recently a dinner at which a block of white chocolate was served next to various cheeses. Unsuspecting guests were SHOCKED when they put a chunk in their mouths!

By: The Duo Dishes

The Duo Dishes — Wed, 10 Jun 2009 18:21:04 +0000

You stumbled in the right direction alright. Great idea. We should try that.

By: helen

helen — Wed, 10 Jun 2009 17:49:42 +0000

What a neat idea! I love adding a bit of cleverness into a dish that gets people thinking.

I might even work in a little balsamic vinegar…

By: katiek @kitchensidecar

katiek @kitchensidecar — Wed, 10 Jun 2009 16:45:21 +0000

El Slavadorean “quesadilla” which is more like a sour crema pound cake also contain parmesean cheese.

ballzy dish.

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Wed, 10 Jun 2009 15:40:58 +0000

The addition of Parmesan to the crisp sounds excellent! A very creative idea!

By: Lisa

Lisa — Wed, 10 Jun 2009 14:50:35 +0000

Cool! I like the way you bring salty into this familiar strawberry season recipe. I also enjoy your description of how and why it works. My favorite recipes are the ones that make me think and start moving in new directions.