COOKING AT HOME: FRIED PARMESAN BREAD

This recipe is a bit of an indulgence, but it's delicious and for dinners that require some carbs this is the recipe I go to because not only is it delicious but it's also crazy simple to make.

So, here's a simple short post for a simple short recipe. Here goes.

What you'll need...

Roughly 1/2 cup of freshly grated parmesan (whatever variety of parmesan you like)

6 slices of French bread, roughly 1-inch thick (lean towards leaner slices than thicker slices)

*Note: Any bread will do, but French bread seems to work the best.

Olive oil, enough to fry bread with.

What you'll do...

1. Take the grated parmesan and add a thin layer to one side of the sliced French bread, tamp down firmly with your hand so the parmesan sticks to the bread (it's not going to super stuck on there but enough to hold together on the bread while it's frying).

2. Pour generous glugs of olive oil into a large pan or skillet. We want the bread to fry even though we're not submerging it in oil. Wait for the oil to heat up.

3. When the oil is beginning to shimmer, carefully add the French bread with thin layer of grated parmesan. Put the French bread on the oiled pan parmesan-side down. (I use two hands do this and very carefully so the bread remains on top of the grated parmesan). You should hear sizzling. Leave the bread alone to brown and crust.

4. You can take a peak underneath to see how brown the bread and parmesan are. When it's browned (I wait for about 2-3 minutes, sometimes it could be faster though, I usually check every so often and I suggest doing this because the time of the browning can vary a lot), when it's browned to my liking I flip the bread over and toast the other side. Once again, for the other side I suggest peeking underneath there every so often to make sure it doesn't burn.

*A fancy tip:

If you want to do the parmesan fried bread with a fancy twist, simply press a single sage leaf on top of the grated parmesan and then fry the bread as per the directions. This ends up looking beautiful and tastes wonderful (though I'm sure with kids it may deter them from trying it - maybe that's a good thing).