Tag Archives: celery

Pimiento Perfection!

5 May

Pimiento Cheese. I’d never heard of it till a vacation in Florida. It was there, on Marco Island at age twenty something, that I first tasted the savory deliciousness that was pimiento cheese. It was good. Really good.

It was store bought. And come to find out my grocer at home didn’t carry it. Longing for that flavor of vacation, I decided to make it from scratch. I started with a recipe. Over the years I have added my own twists and flavors. Now I’m hooked. You will be too.

Grab your box grater and let’s toss this together. It is super easy to make. In my fridge I had some smokey gouda cheese but only about 3 ounces, so I also grabbed a hunk of cheddar. That is part of the beauty of this recipe-you can really customize it to your taste and what you have on hand.

Besides the cheese, I also pulled out mayonnaise and a jar of pimentos. A dash of vinegar will give the cheese a punch. Next I got a big mixing bowl out and start grating.

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I put the freshly grated cheese into the mixing bowl. It was large enough to do some robust mixing.

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Next I simply add some mayonnaise, the drained jar of pimiento, and a dash of vinegar. And, of course, a little salt and pepper too. Some folks like to use some cottage cheese with their mayo, and others opt for a little sour cream.

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Then I blend, fold and scrape my way to a lovely delicious mixture.

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When you make it, put this in the fridge for a bit before digging in. That way the flavors have time come together and balance out. If you are feeling a bit sassy,  add some diced jalapeño peppers. The heat that the peppers bring to this delectable treat is heavenly.

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That is all there is to it. Get ready for some major YUM!

PIMIENTO CHEESE RECIPE

  • 8 ounces cheese, freshly grated
  • 1/2 cup mayonnaise
  • 1 jar chopped pimiento, drained
  • 1 T. vinegar
  • salt and pepper to taste

Mix all ingredients together in large bowl. Refrigerate until use. Spread on crackers or celery.

By the way, if you have some pimiento cheese left tomorrow, use it to make an out of this world grilled cheese sandwich!

 

 

 

 

 

 

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Soup Time!

30 Dec

Cold weather is soup weather. When the chill sets in, the soup goes on. I decided to try making a soup I had never made before. And I wanted to make it from scratch. My darling Denis talked about his sister Kathy’s Italian Wedding Soup. He remembered it being quite delicious. Decision made.

Italian Wedding Soup has meatballs, so my first order of business after finding a recipe that I could start with (while making it my own) was to make meatballs. I used a couple of types of ground meat, bread crumbs, a beaten egg, and some italian seasoning. While some epicureans fry their meatballs, I bake mine. I cooked up a big batch so there were extra to put into the freezer for another day.

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While the meatballs were cooling, I assembled the rest of my ingredients. Cooked meatballs, chicken stock (both homemade and store bought), shredded carrots, celery, arugula and spinach, orzo, eggs, parmesan cheese, and finally salt and pepper were set to come together in one magnificent soup. The homemade chicken stock was loaded with succulent herbss-and would perfectly season the soup.

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Next I started chopping. I like everything ready when I begin making something, It just makes it easier to assemble.

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Just a little FYI…when I use celery in a recipe, I use both the outer stalks and the leafy insides. I don’t waste any flavorful tidbit when I cook.

Next I sautéed the carrots and celery in a little butter. Then I added the stock. My first  ever soup kettle of Italian Wedding Soup was underway. The tantalizing aromas floating through the house brought my darling Denis to the kitchen. One of the many things I love about cooking…the kitchen becomes an impromptu gathering place.

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The soup was bubbling away, and the scents wafting through the house made the frosty day outside fade away . Next, more building of the flavors when the chopped arugula and spinach went into the broth.

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Then it was time to froth up the eggs. When I add eggs to any recipe, they sit on the counter for about 20 minutes to come to room temperature before adding them to a recipe. Eggs work better in recipes when they are room temperature.

 

After whipping the eggs, I stirred the soup and slowly drizzled the eggs in-they cooked slowly as they were added. The soup was coming together beautifully.

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The house was filled with the warmth of bubbling soup.

In went the meatballs. They just had to be heated through and the soup was complete. Time to dig in!

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Freshly grated parmesan garnished the soup. Cripsy garlic bread completed the meal. While it was chilly outside, inside it was warm and oh so delicious.

Soup lends itself to personal csutomization. It can be easily tailored to taste. Love pepper? Grind some flavorful heat into the soup. Want more veggies? Chop them up and toss them in. Is vegetarian soup your preference? Use tofu and vegetable broth. Easy Peasy. Let your food express your personality and have fun!