Parmesan Black Pepper Coleslaw Recipes

Steps:

• Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
• Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.

Steps:

• Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.

Steps:

• Prepare the pasta: Mound durum flour on a clean work surface. Make a well in the center. Crack eggs into the well. Add 2 tablespoons oil and a pinch each of salt and pepper. With a fork, whisk the eggs, slowly incorporating the flour. Slowly drizzle the water, one tablespoon at a time, into the egg mixture. When the dough holds together, begin kneading the dough to work in the remainder of the flour. Continue to knead until the dough is smooth, about 10 minutes. Form into a ball, and wrap in plastic. Transfer to the refrigerator and chill for 30 minutes.
• Dust a baking sheet with semolina; set aside. Remove the chilled dough from the refrigerator. Divide dough into 8 pieces. Roll each piece into a rope, about 1/2 inch thick. Using a sharp knife, slice the dough crosswise into slices 1/16 inch thick. Using your thumb, press the slices into coinlike pieces. They should be slightly larger than a quarter. Transfer to prepared baking sheet; set aside for 30 minutes to dry.
• In a large saucepan, bring chicken stock to a boil. Add the reserved pasta, and cook until al dente, 5 to 6 minutes. Drain; reserving stock. In a large saute pan, heat remaining 4 tablespoons olive oil over medium heat. Add the pasta and 1 1/2 teaspoons pepper. Add 1 1/2 cups reserved stock. Bring to a boil, stirring gently to combine. Reduce the heat to medium low, and let simmer for 3 minutes. Add 1/2 cup of the cheese and parsley; stir to combine. Let simmer for 2 minutes more. Remove from heat, and ladle into bowls. Sprinkle with the remaining 1/2 cup cheese. Serve immediately.

Steps:

• Bring water to a boil with salt and butter in a 4-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook polenta at a bare simmer, whisking with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes. Remove from heat and stir in cheese. Serve sprinkled with black pepper.

Steps:

• Remove 4 to 5 of the attractive outer leaves from cabbage, rinse, and pat dry. Store in plastic bag in the refrigerator until you are ready to garnish slaw. Quarter the cabbage lengthwise and remove the tough core. Slice quarters thinly to yield 12 cups. (Save extra cabbage for another use.) Place in a large nonreactive bowl. Slice bell pepper lengthwise into thin strips; cut strips in half and add to bowl with cabbage. In a small bowl, whisk together vinegar, oil, sugar, 2 1/4 teaspoons pepper, and 3/4 teaspoon salt. Pour over cabbage mixture and toss to coat well. Marinate, uncovered at cool room temperature, 30 minutes. Grate cheese using the coarse side of a hand grater or a food processor to yield 1 1/2 cups. (You will probably have some cheese left over.) Be sure to grate cheese coarsely, not finely, for this recipe. Add to the slaw mixture. Whisk together the mayonnaise and sour cream; add to the cabbage mixture, and toss well. Cover bowl with plastic wrap and refrigerate 2 hours. (Slaw can be made 6 hours ahead; bring to room temperature 30 minutes before serving.) TO SERVE: Taste and season with more salt and pepper if needed. Line a shallow serving bowl with the reserved cabbage leaves and mound slaw on top.