An Ancient Indian Drink with Ginger and Cardamom

World Vegetarian, more than 650 meatless recipes from around the globe, by Madhur Jaffrey
Cookbook 18, Recipe 2, (Total 39)

I made this recipe years and years ago after checking this book out of the library. Unfortunately I couldn't remember which cookbook held the recipe. It took me 3 years to find it again.

Did I like it? Absolutely! It's a great dessert beverage with out alcohol or caffeine.

Recipe
In a pot combine: 4 cups water, 2 inch piece of peeled and chopped ginger root, 6 T dark brown sugar, 12 lightly crushed green cardamom pods. Bring to a boil, then simmer about 20-25 minutes tasting for desired potency.

Black-Eyed Peas with Trinidadian Seasonings

World Vegetarian, more than 650 meatless recipes from around the globe, by Madhur Jaffrey
Cookbook 18, Recipe 1, (Total 38)

Madhur Jaffrey can always be counted on for excellent cookbooks.

Did I like it? Yes. More importantly I didn't miss the chicken or bacon that Stephen likes to cook black eyed peas with. This makes plenty of leftovers for work lunches.

Recipe
Soak 1.5 cups dried black-eyed peas at least 8 hours. Drain, rinse, drain.

In a large pot heat 3 T oil. Saute 2 finely chopped scallions, 1 small diced celery stalk, 1 small diced carrot, 1/2 small diced green pepper until they begin to turn brown. Add 4.5 cups water, soaked beans, 1.5 tsp chopped thyme, 1 Tsp paprika (Hungarian half-sharp from Penzeys), 1/4 tsp red pepper, 1/2 tsp ground allspice, 1/2 tsp mustard powder. Bring to a boil then cover and simmer for 40 minutes. Add 2 tsp kosher salt and simmer 20 more minutes.

Chocolate Coconut Cake with Chocolate Fudge Frosting (vegan)

The Voluptuous Vegan, by Myra Kornfeld
Cookbook 17, Recipe 2, (Total 37)

Hands down - this is the best vegan cookbook I have ever had the pleasure of cooking and baking from.

Did I like it? In the realm of cakes it was pretty good, in the realm of vegan cakes it was most excellent. I always find vegan cakes to have a slightly gummy texture - that texture is very minimal in this recipe.

As I was baking this evening it dawned on me how expensive and calorie laden this recipe is. The cake contains 2160 calories just from maple syrup (3 cups at 90calories per T), let alone a cup of coconut milk 400, 2 cups of flour 800, 1 cup of cocoa powder 320, 1 cup of chocolate chips 640, etc...

Recipe:
For the cake: Combine 2 cups of flour, 2 tsp baking powder, 1 tsp baking soda together and set aside. In a pan heat together 1 cup of coconut milk with 1/2 cup cocoa powder until mixture begins to bubble, pour into a bowl. Add to the cocoa mixture: 1.5 cups maple syrup, 6 T canola oil, 2 tsp rice vinegar, 2.5 tsp coconut flavoring, 1/2 tsp vanilla extract and 1/2 tsp salt. Pour liquid mixture into the dry - whisk quickly and Bake in two 8 inch pans at 350 for 25 minutes.

For a truly bizarre experience make the frosting: In a saucepan combine 1&1/4 cups water with 4T agar flakes. Bring to a boil and then simmer for 10 minutes. Stir often or the agar will stick to the bottom of the pan. Add 1/2 cup cocoa powder, 1.5 cups maple syrup, and a pinch of salt. Bring to a boil.
Meanwhile combine 1/4 cup soy milk with 2 T arrowroot powder. When the cocoa mixture has come to a boil add soy milk mixture. Cook until barely simmering and thick. Strain through a fine sieve into a bowl with 1 cup of chocolate chips and 1 tsp vanilla extract. Chill until firm. I mean firm - look at the picture. I dumped the mixture from my bowl into the food processor - you can see it's a large gelatinous mass.
Strange isn't it? Now whip this up in the food processor for 3 minutes and it will be light and fluffy.

Assemble your cake and coat with unsweetened dried coconut.

Curried Chickpea Tart with Fennel-Cauliflower Sauce

The Voluptuous Vegan, by Myra Kornfeld
Cookbook 17, Recipe 1, (Total 36)

I checked this book out of the St. Paul Public Library a number of years ago. I made the Gingerbread with Blood Orange Sauce (Did I mention that I love spice cakes). It was so fantastic that I also tried the Carrot Cake with Coconut-Cardamom Sauce. Keep in mind this is a vegan cookbook - no dairy. This is the only cookbook I recommend for vegan cakes.

I chose the chickpea tart because I've never made a main dish from this cookbook. They tend to be very involved recipes. It took two hours from the time I arrived home to have dinner on the table - not something I want to do everyday.

Did I like it. Absolutely. Stephen said "It's just fantastic!". The flavors are delicious, the texture is creamy and is just overall "fantastic"!

Recipe:
Chickpea Tart: Combine in a blender - 3.5 cups of water with 1.5 cups of chickpea (garbanzo) flour and 3 T canola oil. Pour into a large pot and add another 1 cup of water. Bring to a boil over medium heat, stirring occasionally. Add 2 tsp salt. Cook for approximately 20 minutes, all the while maintaining a blurby bubbles - see picture below. Cook until it's thick enough to set up in the refrigerator.

Meanwhile, saute 1 large onion in 1 T oil until just beginning to brown, add 1/3 cup water and 1 T Penzeys sweet curry powder. Cook until water has evaporated. Add to chickpea batter and pour into a 9 inch tart pan. Refrigerate at least 45 minutes or up to two days.

Fennel-Cauliflower Sauce: Heat 4 tsp canola oil in a pot and add 2 T chickpea flour - cook until nice and browned - set aside.

Toast 2 tsp fennel seeds in a pan and then grind to a powder.

Heat 1 T oil, add 1 large minced onion and 1 medium thinly sliced bulb of fennel (discarding hard inner core) - saute until onions start to brown. Add ground fennel seeds and saute one more minute. Add 4 C water, 2 cups cauliflower florets and salt - bring to a boil. Remove 1/2 cup of liquid and whisk into the reserved chickpea/oil mixture - Add mixture into the pan and simmer, partially covered approximately 20 minutes - until the cauliflower is soft. Blend. Pour back into pan and add 1 T lemon juice and 1 T ginger juice and a nice pinch of cayenne.


While the sauce is in the simmering stage, remove the tart from the refrigerator and cut into 6 wedges. Place on a cookie sheet - brush with oil and bake at 350 for 20 minutes - until its heated through and has a crust. Serve with sauce.

Meal in a Muffin Tin

Ladies' Home Journal Adventures in Cooking, by the Editors of Ladies' Home Journal (1968)
Cookbook 16, Recipe 2 (Total 35)

How could I resist a complete meal in a muffin tin? I did replace the 1/3 cup biscuit mix with my own equivalent.

Did I like it? Well... The meat loaf was very dense and the potato a little undercooked. The up-side down cake should have had sugar sprinkled on top. Overall, the amusement of it was worth the less than stellar taste - a once in a lifetime experience.

Recipe:
Meatloaf: Combine 1/2 lb ground lamb, 1 T catsup, 2 T bread crumbs, 1/2 tsp salt and herbs of choice. Divide between two muffin cups.

Potato: Divide a large potato in two. Poke all over with a fork and place each half in a muffin cup.

Up-side down cake: Place 3 canned apricot half's each in two muffin cups. Place 1 tsp brown sugar on top of each along with a 1 tsp lemon juice. In a bowl combine 1/3 cup flour, 1/2 tsp baking powder, 1/4 tsp salt, 2 tsp sugar. With a fork smooch in 2 tsp butter. Add 3 T milk and 1/2 tsp vanilla. Place over apricot halves.

Bake in a 350 oven for 40 minutes.

Hot Cross Buns

Ladies' Home Journal Adventures in Cooking, by the Editors of Ladies' Home Journal (1968)
Cookbook 16, Recipe 1 (Total 34)

I misplaced my camera so it's taken me a while to post this recipe.

When I called Mom the Saturday evening to discuss Easter breakfast - she was just about purchase hot cross buns at cub foods - sacrilege! I started these buns at 7:00pm and finished after 11:00pm. It was worth it.

Did I like it? Yes, they were excellent. I used to hate these buns - I've grown into enjoying them.

Recipe:
Scald 3/4 cup milk and add 1 T sugar. Cool until warm. Proof 2.5 tsp yeast in 1/2 cup warm water with 1 tsp sugar. Combine the two mixtures with 1.5 cups flour. Cover and let rise about 30 hour - until bubbly.

To the proofed mixture add 1/4 cup soft butter, 1/2 cup sugar, 1 room temp egg, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cloves, 1/2 cup currants. Beat in enough flour to make a good dough. Let rise until doubled.

Divide dough into 16 buns. Place 2 inches apart on two cookie sheets. Let rise until double about 45 minutes.

Slash an X into each bun. Beat 1 white with 1 tsp water. Brush over the buns and bake at 400 for 15 minutes.

Buckwheat Pancakes

Savoring The Seasons Of The Northern Heartland 200 Recipes Blending Bold, New Flavors With The Traditional Foods Of The Upper Midwest, by Beth Dooley and Lucia Watson
Cookbook 15, Recipe 2 (Total 33)

It's funny - I've never made buckwheat pancakes myself - while I've ordered them often over the past five years at our local breakfast restaurant. They've taken them off the menu and now I've discovered that mine are better.

Did I like it? Yum. I ate them with maple syrup for supper. I'll try some sort of a sandwich tomorrow for lunch with the leftover.

Recipe:
Whisk together: 1/2 cup buckwheat flour, 3/4 cup white flour, 1/2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, 1 T sugar.

In another bowl combine: 2 cups buttermilk, 1 egg, 2 T canola oil.

Quickly whisk the buttermilk mixture into the dry ingredients - this should take more than 3 seconds to full incorporate the two mixtures. Cook.

Spice Cake with Cardamom-Coffee Icing

Savoring The Seasons Of The Northern Heartland 200 Recipes Blending Bold, New Flavors With The Traditional Foods Of The Upper Midwest, by Beth Dooley and Lucia Watson
Cookbook 15, Recipe 1 (Total 32)

After spilling my entire cup coffee in the parking lot in the morning, tipping another entire cup of tea all over my desk in the afternoon, and breaking my last double walled cup in a spectacular crash resulting in broken glass all over the kitchen and living room floors in the evening - I was ready for a great piece of cake. I chose this recipe a long time ago because there is a picture of really cute 72 year old farmer man sifting flour for this recipe - preparing to enter it into the State Fair competition.

Did I like it? I love spice cakes and this one was no exception. Perfect with a cup of coffee or even red wine. It's unusual to find spice cake with black pepper. While I seriously enjoyed the cake - the frosting was un-savable. I could never get the coffee to cohere with the butter. Just don't try fake butter cream frosting - take the time to make an Italian meringue base - says I.

Recipe:
Beat together 1/2 cup of butter with 1 1/2 cups white sugar (I didn't have 1/2 cup b.sugar so I used an extra 1/2 cup of white) until fluffy. Beat in 2 eggs (one at a time) and 1 tsp vanilla.

Mix together 2 1/4 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp cloves, 1/8 tsp pepper, and 1/4 tsp cardamom.

Alternately add the dry ingredients to the butter with 1 1/4 cups buttermilk.

Divide between two 8 inch greased and floured pans and cook at 350 for 30 minutes. Cool in pan for 10 minutes.

Lentil and Onion Croquettes

The Vegetarian Table: America by Deborah Madison
Cookbook 14 Recipe 2 (Total 31)

I made this yesterday but became too involved in preparing taxes in the evening to post it. As we get older we need to be on the alert - we might turn into our parents. Two croquette recipes in 2 months...I might be turning into my mother...

Did I like it? The were excellent and surprisingly creamy for not being a cream/milk sauce based croquette. Four was enough to sit like a lead balloon in my stomach - I recommend one or two as an appetizer to a light supper or lunch.

Recipe:
Heat 1 tsp butter and 1 tsp olive oil in a pan and add one chopped onion. Cover and cook over low heat for 20 minutes. Uncover and cook until caramelized - about 10 more minutes. Set aside.

Meanwhile, in another pot place 1/4 cup finely chopped carrot and celery along with 1/2 cup of green lentils. Add water to cover by 2 inches, bring to a boil, then simmer for 20 minutes. Drain and then puree slightly, leaving some texture.

Add lentil mixture and onion together with 1/2 cup bread crumbs, salt and pepper to taste. Then add 1/2 a beaten egg. Place in refrigerator to cool completely.

After cool - form into 8 - 3 inch by 1 inch logs and roll in bread crumbs to coat.

Add 1/8 inch oil to a pan and heat until a bread crumb browns quickly. Fry for 5 minutes or until a dark brown.

Dutch Cheese Sandwich Filling

The Vegetarian Table: America by Deborah Madison
Cookbook 14 Recipe 1 (Total 30)

Yep - another Debrah Madison cookbook. I found this cookbook in the $1 section of Half Price Books. It was a thrilling discovery because I wasn't aware of its existence.

I've been thinking about sandwiches since visiting Rachel last weekend and hearing her talk about eating them. I chose this recipe - quick and easy!

Did I like it? It was much tangier than I was expecting and therefore more enjoyable. It is a fun addition to a spread repretaur.

Recipe: In a bowl combine 1 cup cottage cheese, 1/2 cup sour cream and 1 cup chopped watercress (we bought a variety called Upland Cress). Add salt and pepper to taste.

Leg of Lamb with Mint & Garlic

Great Women Chefs Marvelous Meals & Innovative Recipes from the Stars of American Cuisine, by Julie Stillman
Cookbook 13, Recipe 2 (Total 29)

I was interested in trying something new with a lamb roast - I usually prepare it with a honey mustard rub. I'm not usually into mixing meats, the paprika and bacon rub was definitely something I had not tried.

This recipe is by Joyce Goldstein

Did I like it? Yes - it made absolutely delicious leftover sandwiches.

Recipe: Blend or pound together 3/4 cup mint, 3 cloves garlic, 2 thick slices of natural unsmoked bacon, 1 T paprika, 1 tsp salt and 1/2 tsp black pepper and 2 T red wine vinegar. Rub on a 2-3 lb bone in lamb roast and refrigerate overnight. Bring the roast to room temperature. Brush with a mixture of 1/2 cup olive oil and 1 T red wine vinegar. Roast at 400 for 1 hour and 15 minutes, basting every 25-30 minutes.

Matzoh Brei with Wild Mushrooms

Great Women Chefs Marvelous Meals & Innovative Recipes from the Stars of American Cuisine, by Julie Stillman
Cookbook 13, Recipe 1 (Total 28)

On Sunday I took a lamb leg roast out of the oven to cook tomorrow and use for sandwich materials this week. I decided to pick a cookbook that would use both a leg of lamb as well as the mushrooms we purchased at the Madison Farmers Market this weekend. This cookbook was written in 1996 and is a compilation of recipes from 30 top women chefs in the United States.

This recipe is from Anne Rosenzweig

Did I like it? Scrambled eggs with semi-soggy crackers... It was interesting at first and then way to heavy. I think if the butter was cut in 1/2 it would be easier to eat. I didn't even finish half of my serving. Stephen liked it.

How does one cook scrambled eggs crispy? I've never been able to acquire that happy talent.

Recipe: Melt 4 T of butter in a pan and slowly caramelize 1.5 chopped onion. Add 3 cups sliced mushrooms. Saute and place in a bowl. Meanwhile, mix 4 eggs and 1/4 cup plus 2 T milk together with salt and pepper. Soak 4.5 sheets of matzoh in water for 30 seconds, then crush into the egg mixture. Melt 3 T butter in the saucepan, add the egg and mushroom mixture. Cook until preferred doneness. Stir in 1/4 cup chopped parsley.

Tunisian Brik

Couscous and Other Good Food from Morocco by Paula Wolfert
Cookbook 12, Recipe 2 (Total 27)

Rachel chose this recipe as she'd be interested in trying it for a while. I thought it sounded intereting and fun to try.

Did we like it? Absolutely no. Stephen said he'd never try one again. Rachel said neeich. After the first batch of frying each of us dumped the raw egg (inside the cooked parcels pictured above) into a cup and then had no stomach to try again.

To be fair the fourth try yielded a completely cooked egg. I think we were all too grossed out at that point to try.

What is a Tunisian Brik? It's an egg roll/spring roll wrap filled with onion, canned tuna, parsley, capers and 1 raw egg. It's then deep fried preferably until the egg is cooked.

Since this was a complete flop I will not include the recipe.

Orange and Black Olive Salad

Couscous and Other Good Food from Morocco by Paula Wolfert
Cookbook 12, Recipe 1 (Total 26)

Last week I was sick the entire week. I didn't get off the couch in the evening and ate mostly ramen. Fortunately my cold cleared well enough by Friday to visit Rachel as we planned. We decided to cook on Saturday evening and chose this cookbook because she has it as well as I and then I wouldn't be stuck with 2 cookbooks this week.

Rachel pointed out that although the recipe calls for canned black olives, Paula Wolfert would probably call for something different now. The cookbook was published in 1973 and olive availability now versus 35 years ago is a bit different.

Did I like it? Surprisingly yes. I really dislike olives and rarely ever eat them. Both Rachel and Stephen love olives so it seemed like a good choice to make. The oranges combine with the olives to form a great marinade.

Recipe:
In a bowl place, three supremed valencia oranges, 1 cup chopped up kalamata and salt curred Moroccan olives, 2 T olive oil, 1 clove chopped garlic, 1/2 tsp paprika, 1/2 tsp salt, pinch of cumin, and 1/4 cup chopped parsley. Serve.

Carrot Salad with Currants and Almonds

Vegetable Love Vegetables delicious, alone or with pasta, seafood, poultry, meat and more by Barbara Kafka
Cookbook 11, Recipe 2, (Total 25)

I purchased a 2 lb bag of carrots on Wednesday to make carrot sticks for a vegetable platter this weekend. I'm not a big chomp on raw carrot fan and didn't want to waste the other 1.5 lbs so I chose a carrot recipe.

Did I like it? It was nicely balanced with tangy and sweet flavors. It's more a of a sidekick than a main dish, tonight it played sidekick to a BLT. We both thought it should have poppy seeds added.

Recipe:
Combine 1/4 cup water, 1/4 cup red wine vinegar, 1/4 tsp salt and bring to a boil. Pour over 1/2 cup currants and leave for 20 minutes. Meanwhile, grate 1 lb carrots (using that handy scale I bought you for Christmas) and place in a bowl with a handful of chopped almonds. Drain the currants (keeping the liquid) and add to carrot mixture. To the drained liquid add 1/2 cup yogurt (plain) and 1 T honey. Pour over carrots, mix and serve.

Recently I discovered I often use the word currant instead of current... Now that I pay attention to this, I'm embarrassed how many times I have to stop and think - OK not the dried fruit...

Cauliflower Cheddar Gratin

Vegetable Love Vegetables delicious, alone or with pasta, seafood, poultry, meat and more by Barbara Kafka
Cookbook 11, Recipe 1, (Total 24)

Or as pa likes to call her "Barbara aka 500 Kafka". She generally cooks food a much higher temperature than your standard cookbook authors. This cookbook is organized by vegetable which is handy. I picked up cauliflower on Saturday. Sunday I decided I wanted to make this recipe - Yep I've made it before. I didn't set any rules against making something I already like.


Did I like it? Yep! I think cheddar sauce is much better on Cauliflower than broccoli. I've only recently begun to enjoy cauliflower and I think this is my favorite Cauliflower dish.

Recipe:
Steam enough cauliflower until fork tender to fill your baking dish (I used an 8x8 and therefore the following sauce is for an 8x8). Melt 2 T butter in a sauce pan and add 1/4 cup flour, cook for about 5 minutes or until it starts to break apart again and is a toasty brown. Mix together 1 & 1/4 cups milk, 1/3 cup cream, 1/8 tsp cayenne and 2 tsp salt. Gradually add to the butter/flour mixture with a whisk. Cook over medium heat until thick. Add 1 cup of grated cheese - a mixture of cheddar and Parmesan is my favorite. Pour sauce over cauliflower in the baking dish. Bake at 400 (not 500 this time) for 40 minutes.

Star Anise-Glazed Tempeh with stir-fried peppers

Vegetarian Suppers from Deborah Madison's Kitchen, by Deborah Madison
Cookbook 10, Recipe 2 (Total 23)

It's been an extremely busy week. I actually made this on Wednesday and am finally posting it on Sunday. I chose this recipe because I would like to learn how to cook with Tempeh. I'm comfortable with setain but not Tempeh.

Did I like it? It was a good stir fry. The cabbage doesn't really cook through, it stays crunchy. I think I would rather have tofu or setain. This was a night that I normally would have thrown something frozen in the oven or cooked ramen. I knew my other nights were going to be busy so I cooked anyway. After cleaning on Thursday Stephen happened to mention that "cabbage really sticks" - there wasn't many areas of the kitchen that didn't end up with cabbage.

Recipe:
Place in a saucepan and bring to a boil: 1/4 cup soy sauce, 1/4 mirin, 2 T brown sugar, 1 T maple syrup, 1 3inch piece of cinnamon and 2 star anise. Boil for 4-5 minutes, turn off the heat and add 1 pkg tempeh cut into desired size. Let soak four minutes on each side.

Heat a wok and add 2 tsp olive oil and 1 tsp sesame oil, add tempeh and cook until browned, add a few T of the marinade and cook until it's evaporated and glazed the tempeh. Wipe out the wok and add 2 tsp olive oil and 1 tsp sesame oil. Add 1 chopped garlic clove, 1 T chopped ginger and 6 chopped scallions - cook 1 minute. Add 1 small shredded red cabbage, 1 green pepper sliced, 1 yellow pepper sliced, salt and pepper, cook until softened - about 10 minutes. Add the remaining marinade and cook an additional 5 minutes. Serve over rice.

Pasta and Chickpeas with plenty of parsley and garlic

Vegetarian Suppers from Deborah Madison's Kitchen, by Deborah Madison
Cookbook 10, Recipe 1 (total 22)

It doesn't get better than Deborah Madison. I love her cookbooks. This book was given to me by my in-laws David & Rita for Christmas this year.

Did I like it? It was hearty and good. I would have really enjoyed it with young garlic. My garlic is a little old and quite harsh. The recipe made me think of a deconstructed parsley pesto. I deviated from the directions by cooking the garlic - I wasn't in the mood for 3 cloves of raw winter garlic.

Recipe:
While bringing water to a boil for pasta. Heat olive oil in a pan and saute 1 small chopped onion. Add 1 can of chickpeas and heat for 3 minutes, add 3 chopped cloves of garlic along, with 1/2 tsp chili paste and cook for 5 minutes. Chop up 1 large bunch of parsley and a handful of sage leaves, add 1/3 of this mixture to the pan along with salt and pepper to taste. Cook this mixture, adding the liquid from the canned chickpeas as appropriate. Cook 1/4 lb pasta, drain, add to pan with the remaining parsley/sage. Serve with grated parmesan.

Steamed Coconut Custards

new food fast by Donna Hay
Cookbook 9, Recipe 2 (Total 21)

Quick dessert - yes please!

Did I like it? It's extremely rich. The picture looks like it a supper club - that's what I felt like eating it - comforable food that's very unhealthy for you. I only managed 1/2 a custard.

Recipe:
Combine 3/4 cup coconut milk, 1 1/4 cups cream, 3 T sugar, 4 egg yolks and zest of one lime. Divide between 4 cups or ramekins and steam for 15 minutes.

Macaroni Cheese

new food fast by Donna Hay
Cookbook 9, Recipe 1 (Total 20)

I have a number of Donna Hay cookbooks. I chose this cookbook today because I screwed up getting ingredients for a different recipe in a different cookbook. Not wanting to go to the grocery store again, I decided to see if I could make something out of what's in the house using new food fast.

I like to eat lunch while reading in the sun on my living room floor on Sunday's.

Did I like it? Yes - but you must eat it right away. This is one of those pasta recipes that separates when left alone after cooking. I've noticed French cookbooks tend to have a cream mustard sauce for pasta. This recipe is a slimmer version of that using just a couple of tablespoons - more of a slight coating than a sauce.

The recipe format was a paragraph - basically cook some pasta, drain, add cream, mustard and black pepper to the pan and return the pasta to the pan as well, cook for 2 minutes, add parsley, plate, sprinkle on cheese, bake and serve.

My version:
Bring salted water to a boil and add 4 oz Mostaccioli (about 1 1/2 cups) - cook 9 minutes, drain. In the same pan add 2 T cream, 1 tsp mustard - Cook 1 minute, add 1/4 cup chopped dill and place in oven proof bowls. Top with a mixture of Parmesan and cheddar to equal 1 oz. Bake at 400 for 8 minutes.