It is best to use some foods in moderation at all times. Cheese is one of those foods.
FD cheeses, and even dry parmesan, are expensive. But I choose to have some on hand to enhance storage meals. OF COURSE......fresh cheese can be used, but to have some FD available for emergency situations would be helpful, and the rotation of FD cheese would be on a 5 to 10 year basis. I waited to purchase some when Honeyville grains had a 20% off sale. They charge less than $5.00 for shipping, a very nice feature. You can sign up for their email discount offers. You can also find helps on their site for re-hydrating and uses of FD cheese.
This link will take you to one of their freeze dried cheese products, then find the other ones from there:
http://shop.honeyville.com/freeze-dried-monterey-jack-cheese.html
This link will take you to one of their freeze dried cheese products, then find the other ones from there:
http://shop.honeyville.com/freeze-dried-monterey-jack-cheese.html
For the storage recipes I use, my goal is to have only about one third of them contain some cheese or parmesan.
While there is nothing like freshly grated parmesan cheese from a wedge made in Italy, we are looking for other ways to have it available. Buying and freezing already grated parmesan works well, just pack it a bit loosely into a freezer zip-loc so it will be easy to break some off when using.
You might be able to find this bottled variety, I sometimes find it at Walmart.....refrigerate after opening:
Then there is dried parmesan which will store a long time, we refrigerate after opening:
A simple pizza using dried parmesan:
Pantry Pizza
Sauce:
1 can (8 oz.) tomato sauce
1 tsp. garlic salt
2 tsp. italian seasonings
1/2 tsp. paprika
1 T. olive oil
Mix and let sit while making dough. If preferred, this can be heated on low until just barely getting hot, then remove from heat and let sit to cool.....this helps combine flavors.
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In a gallon zip-loc bag:
2 c. unbleached flour (or 1 c. flour + 1 c. whole wheat flour)
3/4 tsp. salt
3/4 tsp. sugar
2 tsp. dry yeast
1 T. oil or olive oit
2/3 c. warmish (NOT hot) water
Seal bag and squish for 7 to 10 minutes, until dough is smooth and moderate (not stiff). If needed, add extra water 1 T. at a time……or if needed, add extra flour 1 T. flour at a time……you must judge this as you ‘knead’ the dough in bag.
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about 3/4 cup of dried parmesan cheese
(we buy large containers at Sam's or Costco)
When dough is done/smooth/moderate, keep it in the zip-loc bag/sealed and let it sit to rise/rest about 20 to 30 minutes. Grease a 12-inch pizza pan. With oiled hands, punch down dough, form into a ball, flatten into large disk with hands, place on greased pan and *press out evenly to edges. Spoon on sauce then use back of spoon with circular motions to spread evenly. Sprinkle on dry parmesan. Bake in PREHEATED 450° oven on lowest rack for 8 to 12 minutes. Watch so it doesn’t burn; check bottom by lifting with spatula. When crust is golden brown/done, remove pizza from oven, let sit 3 to 5 minutes before cutting.
*dough may need to rest a time or two when pressing it out, just cover and let sit 5 minutes while resting dough.
While there is nothing like freshly grated parmesan cheese from a wedge made in Italy, we are looking for other ways to have it available. Buying and freezing already grated parmesan works well, just pack it a bit loosely into a freezer zip-loc so it will be easy to break some off when using.
You might be able to find this bottled variety, I sometimes find it at Walmart.....refrigerate after opening:
Then there is dried parmesan which will store a long time, we refrigerate after opening:
A simple pizza using dried parmesan:
Pantry Pizza
Sauce:
1 can (8 oz.) tomato sauce
1 tsp. garlic salt
2 tsp. italian seasonings
1/2 tsp. paprika
1 T. olive oil
Mix and let sit while making dough. If preferred, this can be heated on low until just barely getting hot, then remove from heat and let sit to cool.....this helps combine flavors.
______________________________
In a gallon zip-loc bag:
2 c. unbleached flour (or 1 c. flour + 1 c. whole wheat flour)
3/4 tsp. salt
3/4 tsp. sugar
2 tsp. dry yeast
1 T. oil or olive oit
2/3 c. warmish (NOT hot) water
Seal bag and squish for 7 to 10 minutes, until dough is smooth and moderate (not stiff). If needed, add extra water 1 T. at a time……or if needed, add extra flour 1 T. flour at a time……you must judge this as you ‘knead’ the dough in bag.
_______________________________
about 3/4 cup of dried parmesan cheese
(we buy large containers at Sam's or Costco)
When dough is done/smooth/moderate, keep it in the zip-loc bag/sealed and let it sit to rise/rest about 20 to 30 minutes. Grease a 12-inch pizza pan. With oiled hands, punch down dough, form into a ball, flatten into large disk with hands, place on greased pan and *press out evenly to edges. Spoon on sauce then use back of spoon with circular motions to spread evenly. Sprinkle on dry parmesan. Bake in PREHEATED 450° oven on lowest rack for 8 to 12 minutes. Watch so it doesn’t burn; check bottom by lifting with spatula. When crust is golden brown/done, remove pizza from oven, let sit 3 to 5 minutes before cutting.
*dough may need to rest a time or two when pressing it out, just cover and let sit 5 minutes while resting dough.
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