Community Magazine August 2012

From the President’s Pantry Favorite recipes from The American Chef, Walter Scheib, former Chef of the White House. Mini-Toasts Ingredients: • 24 pieces of ½ inch thick sliced baguette, toasted Directions: 1. Preheat the broiler. Place 2 tablespoons of parmesan spread on each piece of mini-toast and spread about ¼ inch thick. 2. Arrange the mini-toasts on a baking sheet and broil until golden brown on top 1 to 2 minutes. Serve Warm Parmesan Party Spread Ingredients: • 1/3 cup homemade or best quality mayonnaise • 1/3 cup finely chopped Vidalia or other sweet onion • 1/3 cup finely shredded Parmesan cheese (about 1 oz.) Directions: 1. Put ingredients in a small bowl and fold together with a rubber spatula, be careful not to over-mix or the cheese will turn gummy and the onion will give off some of its liquid. Use fresh or refrigerate in an airtight container for up to 3 days. In addition to the treatment presented here, you could fill mini puff pastry shells or potato skins with the spread, add spinach for an appetizer dip, or add your favorite chopped vegetables and spread it on a variety of breads or crackers. Gratinéed Parmesan Bites Prepared and Photographed by Victoria Grazi These savory mouthfuls may remind some of an hors d’oeuvre popular at 1960’s cocktail parties. They couldn’t be easier to prepare, and they’re addictively delicious. 70 COMMUNITY MAGAZINE