Comments on: Strawberry Rhubarb Parmesan Crisp http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/ Thu, 17 May 2012 19:47:27 +0000 hourly 1 http://wordpress.org/?v= By: This Week’s Greenmarket Pick: Strawberries! | NonaBrooklyn http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-29664 This Week’s Greenmarket Pick: Strawberries! | NonaBrooklyn Thu, 19 May 2011 15:45:47 +0000 http://norecipes.com/?p=4767#comment-29664 [...] Strawberry Rhubarb Parmesan Crisp Tagged Cathy Erway, Greenmarket Picks, Greenmarkets, Strawberries. Bookmark the permalink. Older Post [...] [...] Strawberry Rhubarb Parmesan Crisp Tagged Cathy Erway, Greenmarket Picks, Greenmarkets, Strawberries. Bookmark the permalink. Older Post [...]

]]> By: Liz http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-11129 Liz Sun, 21 Jun 2009 02:51:08 +0000 http://norecipes.com/?p=4767#comment-11129 Rhubarb, strawberries and Parmesan sound like an interesting combo. I think they could go well in a savory (not sweet) dish as well. Rhubarb, strawberries and Parmesan sound like an interesting combo. I think they could go well in a savory (not sweet) dish as well.

]]> By: Liz http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-25336 Liz Sun, 21 Jun 2009 02:51:00 +0000 http://norecipes.com/?p=4767#comment-25336 Rhubarb, strawberries and Parmesan sound like an interesting combo. I think they could go well in a savory (not sweet) dish as well. 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 http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-10997 Daily Spud Tue, 16 Jun 2009 09:50:00 +0000 http://norecipes.com/?p=4767#comment-10997 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. 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: Daily Spud http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-25335 Daily Spud Tue, 16 Jun 2009 09:50:00 +0000 http://norecipes.com/?p=4767#comment-25335 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. 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 http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-10897 Steph Fri, 12 Jun 2009 22:24:59 +0000 http://norecipes.com/?p=4767#comment-10897 Cheese in a crisp? That's so cool! Cheese in a crisp? That’s so cool!

]]> By: Steph http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-25334 Steph Fri, 12 Jun 2009 22:24:00 +0000 http://norecipes.com/?p=4767#comment-25334 Cheese in a crisp? That's so cool! Cheese in a crisp? That’s so cool!

]]> By: The Crisp Confluence « Pastry Methods and Techniques http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-10885 The Crisp Confluence « Pastry Methods and Techniques Fri, 12 Jun 2009 13:32:11 +0000 http://norecipes.com/?p=4767#comment-10885 [...] 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 [...] [...] 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 http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-10873 Jan Fri, 12 Jun 2009 04:57:14 +0000 http://norecipes.com/?p=4767#comment-10873 This looks amazing! This looks amazing!

]]> By: Jan http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-25333 Jan Fri, 12 Jun 2009 04:57:00 +0000 http://norecipes.com/?p=4767#comment-25333 This looks amazing! This looks amazing!

]]> By: Navita http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-10850 Navita Thu, 11 Jun 2009 07:12:49 +0000 http://norecipes.com/?p=4767#comment-10850 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 :) 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: Navita http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-25332 Navita Thu, 11 Jun 2009 07:12:00 +0000 http://norecipes.com/?p=4767#comment-25332 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 :) 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 http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-10844 alecho Thu, 11 Jun 2009 03:51:36 +0000 http://norecipes.com/?p=4767#comment-10844 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 ;) 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: alecho http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-25331 alecho Thu, 11 Jun 2009 03:51:00 +0000 http://norecipes.com/?p=4767#comment-25331 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 ;) 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 http://norecipes.com/blog/stawberry-rhubarb-parmesan-crisp-recipe/comment-page-1/#comment-10843 Carolyn Jung Thu, 11 Jun 2009 03:30:20 +0000 http://norecipes.com/?p=4767#comment-10843 I bet this is aweseome. I love a little sweet with salty, pungent cheese. This is a very creative take on that theme. I bet this is aweseome. I love a little sweet with salty, pungent cheese. This is a very creative take on that theme.

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