Monday, November 20, 2017

Pimento Cheese

I have to admit I'd never heard of Pimento Cheese until we moved to the south.  And I also have to admit to looking at it with a touch of suspicion. 
Pimento Cheese

I know, right?   I'm a Dane and we eat and love stuff like Liverpaste and Pickled Herring and all kinds of good stuff like that.
But there was something about this cheese mixture that made me look at it sideways and with suspicion.
I really don't know why.
Then I got brave one day and ordered a Pimento Cheese sandwich in a restaurant and it was pretty good.
OK, so it was really good.
After that if someone brought some Pimento Cheese somewhere I'd eat it.   I tried buying some pre- made cheese once but it was awful.

Then somehow I got a wild hair the other day and decided to try making some and I shared it with some friends, who are southern and they said it tasted pretty authentic, so I thought I'd share it here.
Pimento Cheese

Pimento Cheese
And did I mention you can use it to make an awesome grilled cheese sandwich? 


Yield: 1 1/2 cups

Pimento Cheese

prep time: 5 MINScook time: total time: 5 mins
Not only can you serve this with crackers for a nice appetizer but you can also make an incredible grilled cheese sandwich with it.  

ingredients:


  • 2 cups finely shredded sharp cheddar cheese ( I used a mixture of Cheddar and Monterey Jack)
  • 1 jar (4 oz) diced pimento
  • 1/4 - 1/2 cup good heavy mayonnaise, enough to moisten ( I like Dukes brand)
  • 1 small shallot, chopped
  • 1 teaspoon hot sauce (you can always add more)

instructions:


  1. Mix all the ingredients together and place in the fridge for at least an hour, this lets the cheese and mayo and pimento get acquainted. 

notes

Serve this with crackers or lightly toasted bread.
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Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

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Saturday, November 18, 2017

Potage Parmentier for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and this time round Sally of Bewitching Kitchen is the inspiration and the hostess for this month.  She wanted us to do a French or French inspired soup.
My final soup inspiration was by Julia Child and you can't get too much more french than that.  OK, so she was an American, but she learned how to cook French Cuisine and shared her knowledge and her expertise.  I make a version of French Onion soup all the time, but I've already posted about that.
 
Potage Parmentier with Beet Tops and Arugula

All righty then, I was all set with making a Soupe au Pistou for Soup Saturday Swappers but then decided against it cause I'm just not that fond of basil. sigh 
Then I decided on a Shrimp Bisque but talked myself out of it. (I did a lot of deciding against soups this month)
However, I had boiled up a pot of red potatoes and I also had a ham bone which had been cooked up with some leeks and carrots for a pea soup I was making, and then I decided on a Potage Parmentier.
Which is just a fancy way of saying Potato Soup.
Leeks

Potage Parmentier before blending
 It looked a little bland and tasted bland as well.
 So I went into the fridge and found some goodies to add. Beet tops and some arugala that I chiffonaded,  (A friend let me loose in her garden with a pair of scissors the other day.  I still have some Bok Choy, Kale and Chard left to devour).
and then wilted them for just a couple of minutes in the heat from the soup, and after I took the picture drizzled some cream on top.

This is loosely based on a Julia Child recipe I got from here .
I did change it up a little.  Cause I could.

And I wanted to add this.  You can add some finely diced ham to this and use the immersion blender to whizz it all together.  I just had some that way. 
Yield: 4 servings

Potage Parmentier or Potato and Leek Soup

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
This is a rich,filling soup that hits the spot for a lunch or dinner.

Ingredients:


  • 4 - 4 1/2 cups Ham Stock
  • 4-6 small potatoes, cooked til soft.  Russet are best for this.
  • 2 leeks, whites and the pale  green, sliced
  •  2 garlic cloves, minced
  •  1/2 cup heavy cream divided in half
  • Fresh ground pepper
  •  Opt.  1/2 tsp. salt
  • 1 tablespoon ghee or butter
  • Chopped chives for garnish if desired
  • 1/2 cup chiffonaded beet leaves and arugala

Instructions:


  1. Cook the potatoes and garlic  in the ham stock until soft.  Saute the leeks in the butter until softened, but do not let them brown.  Add them to the potatoes and ham stock and continue to cook until softened.   When it's all cooked, taste for seasoning and add pepper and salt to your taste.  Using an immersion blender, blend it til smooth.   Add the beet and arugala leaves and let sit for a couple of minutes. Turn off the heat, and add half the cream.  If too thick for your taste, add a little more cream or milk.   To serve, ladle into bowls and top with the chopped chives, beet leaf stems and a drizzle of cream.  Serve with crusty rolls.
  2. I tasted this and added some finely chiffonaded Beet leaves and Arugala that I'd gotten from a friend as I thought it needed 'something' more and tasted it again, and finished my bowlful and life was good.
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Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

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Friday, November 17, 2017

Sole with Crab Cake Stuffing for #FishFridayFoodies


 It's Fish Friday Foodies time.
This event happens the third Friday every month and is hosted by various bloggers who suggest a theme for the month.  This month the theme is Fish or Seafood with Stuffing.  Our hostess this month is Wendy of A Day in the Life on the Farm.  
She's also the one who started this whole crazy idea a couple of years ago.  And it's been fun.  I love looking at all the inventive, not to say, downright yummy seafood ideas others come up with.  I've even contributed a couple of dishes myself.  One year I did shrimp every single month.  It's sorta like chicken, you can play with it, dress it up, dress it down, and just plain have fun.  
As soon as I saw the theme this month I had an idea and then shelved that idea.  I wanted to use Salmon, but I wanted the wild caught Pacific salmon, not the farmed stuff. 
Then I looked at the price. YIKES!!!!  So I decided to go with Plan B.
Except there was no Plan B, until I went in my freezer and a container fell out and landed right on my little toe, sigh.  That container had some leftover crab cake mix from when I made some of my Award Winning Crabcakes for some friends last month.  I'd made way too much for the four of us, so I froze the rest.
I got the message. Especially since the Sole I had in the freezer just happened to bump my hand as well.
The light bulb turned on, (a mega watt bulb, BTW).

To start with, I took the sole out, thawed it, and patted each fillet dry.  Then I cut them in thirds.  I took a spoonful of the crab cake mixture and placed it on each piece of fish, rolled it up and secured them with a toothpick, temporarily.   Set that aside for a minute.  I took some creme fraiche,  whisked it up , added some hot sauce, just a few drops.  In a separate dish I had some panko, instant potato flakes (garlic flavored), and a little flour.  I dipped each roll in the creme fraiche and then rolled them in the panko mixture.   I fried them in some clarified butter, over low heat as I didn't want the creme fraiche to burn,  rolling them around in the butter so they could cook evenly.  They tasted pretty good, but the breading fell off as I moved them around the pan.   And the sole is such a delicate fish, well, it turned into a real Prima donna in the pan, so the next time I make it, I'll use a fish that's a little less prone to temper tantrums and instead of the creme fraiche (which tasted wonderful), I'll dip them in egg.   As it was only one of the stuffed filet's was even the least bit photogenic. sigh
Sole with Crab Cake Stuffing

Sole with Crab Cake Stuffing

Sole with Crab Cake Stuffing

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Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. 
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

 


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