Taste Buds: Delicate Frisco Cups

I came across the idea of tiny cheese baskets filled with all sorts of goodies a few days ago and decided to put my spin on them. I used parmesan cheese which I read is a more stable basket, but in reality you could use so many different kinds of hard cheese. The basket was sharp and tangy like a good parmesan cheese so I decided to couple it with something a bit more delicate and light.



I decided to make a portabella, shallot mixture since I had these left over from yesterdays Omelette purse and I made a delicate balsamic butter lettuce salad with pomegranate seeds. The combinations were vastly different from dark and earthy to light and airy. A beautiful decoration on the place and they are fun to make. Here are some suggestions

Shaping the cheese can be a tiny bit of a challenge, that is until you get the hang of it. The cheese is a bit rubbery like and super flexible so getting it in the shape you want takes a little delicacy. Gently remove melted cheese off of the silmat with a spatula and then shape in various kitchen cup shapes. I like using cupcake tins, ramekins, or measuring cups to get my shapes



In the future I may have to try a salmon, ginger, and sesame mixture.

RECIPE: DELICATE FRISCO CUPS INGREDIENTS Shredded Parmesan cheese about 2 tablespoons per basket filling experiment to your heart’s content! I used Portabella Mushrooms Rosemary Shallots Butter lettuce balsamic vinegrette olive oil pomegranate seeds DIRECTIONS 1. Heat your oven to 400 degrees 2. Using a cookie sheet with a silmat (or parchment paper) sprinkle in a circle 2 tablespoons of your hard cheese. 3. Bake for 5-6 minutes, you want the cheese to be melted but not browned (browning will make the cheese taste bitter). 4. The cheese will be pretty soft so gently get it off the silmat and shape (See above).