I've got a big block of Parmesano-Reggiano cheese, and I'd like to use it in
appetizers next week. The two ideas I'm pondering are (1) some kind of
napoleon using parmesan and (2) beef marrow with parmesan. Taking them one
at a time:

NAPOLEON: The main problem I have with napoleons is that when you bite into
them the mousse-like filling squishes out the sides. This effect can be
lessened by making the filling firmer, the napoleon bite-sized, and/or
making the crusty bit less crusty. So what form should a parmesan napoleon
take? One fairly obvious route would be to make parmesan crisps by mounding
grated cheese onto a Silpat and cooking until melted and crisp. But to me,
one of the most appealing qualities of parmesan is its inclusion of
flavorful little crystals, and those crystals are diminished by grating and
destroyed by cooking. So what if I just shaved off thin slices of parmesan
and used that as the top and bottom of the napoleon? That would also
slightly help with the problem I noted above where the filling squishes out
when you bite into a napoleon. No, I can't do that; a napoleon *has* to have
a crispy part or it isn't a napoleon, at least not to me. On the other hand,
who cares if it meets a strict definition of napoleon? I don't *have* to
make a napoleon; I'm not committed to the idea at all. How about a kind of
canapé with a crisp bottom, a filling, and a slice of parmesan on top? But
wait, wouldn't the squishing problem be *completely* eliminated if I put the
slice of parmesan right onto the crispy bottom, and put the soft filling on
top? (Of course, then it wouldn't be a "filling" anymore, it would become a
"topping." But it would still be something like a mousse in texture.) What
about that crispy bottom; does it *have* to be a parmesan crisp? Those
things can be leathery now and then, and I wouldn't want that. So how about
if I made the bottom out of docked puff pastry instead? Well, I hate to
sacrifice that crisped parmesan flavor; maybe I could sprinkle parmesan very
sparsely on a Silpat and cook until it was completely brown and crisp, and
sprinkle that over the mousse. Yeah, I think that'll be it: Puff pastry
bottom, topped with a slice of parmesan, topped with some kind of mousse,
and ultimately topped with crisp browned parmesan slivers.

BEEF MARROW: Initially I thought it was a given that I'd roast the beef
marrow, but now I'm leaning toward poaching it instead; the delicacy of the
marrow is retained that way. Putting parmesan on poached marrow seems a bit
too simplistic, though, and I'd like something which could be eaten with
bare hands. Both the marrow and the cheese are exceptionally fatty, so it
would be nice to have a base which wasn't fatty, along with some acidic
and/or herbal counterpoints. I thought about celery, but it's not the right
size or shape. I thought about Ritz crackers, but they're too buttery. I
thought about Wheat Thins, but they're too aggressively crunchy and
health-foody. I thought about lettuce, but it would be too awkward. I
thought I was on to something with the idea of toasted pita rounds, and I
was about to settle on that until I thought of Belgian endive. Belgian
endive leaves are the right size and shape, and the bitterness will help
offset the richness of the marrow and cheese. So Belgian endive, poached
marrow, and parmesan...is there anything else needed? Maybe a light drizzle
of a mustardy vinaigrette? Herbs -- WHAT herbs? I think a bit of tarragon in
the vinaigrette would be adequate. That "clicks": Belgian endive base,
poached marrow, tarragon-mustard vinaigrette, and generous shavings of
parmesan.

At this stage it's still purely conceptual; I'll be making the final
products next Wednesday. Do those sound like good uses for the parmesan?

Bob