June 20, 2009
As previously noted, The Lady is not into measuring…she does a lot of her cooking by tossing stuff together and this recipe is exactly that: a tossed salad with EVOO, Modena Balsamic Vinegar and crumbled Long Clawson Dairy Lemon Zest.
The Lady started with lettuce from The Man’s garden. So far the growing season in the Pacific Northwest has been almost perfect and the bounty from our garden has been impressive. She washed and chopped the lettuce and tossed it into a green carnival glass bowl that The Lady’s mom (aka THE Lady) gave her more than twenty-five years ago. It is The Lady’s favorite serving bowl and she uses it every time she makes salad. And I don’t mean most of the time, I mean every time. It’s a tradition with The Lady and as you know, she takes tradition very seriously. If you ever need a pimento cheese sandwich fix, just show up here on The Masters Sunday and you’ll be able to feed that Jones…but I digress…
Next she chopped a green bell pepper, also from our garden and added it to the bowl. She then chopped several organic veggies: asparagus (delish raw in a salad), zucchini, Vidalia onion, chives and arugula (again from our garden). Into the bowl.
At this point, she crumbled a nice size piece of the Long Clawson Dairy Lemon Zest Stilton on top of the veggies. She splashed some Modena Balsamic Vinegar and Extra Virgin Olive Oil on top and tossed it all well to mix in the cheese and the oil and vinegar and served it.
May 5, 2009
On Master’s Sunday, The Lady, The Man and this feline foodie always eat Pimento Cheese Sandwiches because ti is a tradtion. I wrote about this on my other blog. You can read that entry by clicking here.
While The Lady refuses to divulge the exact recipe which was handed down to her by her mother, she did agree I could share the following:
Use equal parts of Medium Cheddar and Extra Sharp Cheddar. Because we live in the Pacific NW, The Lady uses local cheeses such as Beechers (Flagship is perfect) or Tillamook (The Lady’s favorite is the Extra Sharp that is aged over two years). Cube the cheese.
Take a dollop of mayo and put in your food processor. Set on a low setting and begin processing.
Add one jar of pimentos, including the juice, to your food processor. Add one third of the cheese and continue processing.
As the cheese is incorporated and the mixture becomes creamy, gradually add the remaining cheese. Once cheese, mayo and pimento and incorporated and creamy, you may need to add a little more mayo to get the desired creaminess.
Add black pepper to taste.
You can get creative and add other herbs and spices; but you can’t beat the basic pimento cheese.