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ChefPip

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  1. Pimento Cheese

    Thanks again for the recipe Weinoo. Much appreciated !
  2. Pimento Cheese

    I'll have to try the Horseradish. I've seen the Jalapeno pimento cheese spread in the stores. Regarding horseradish, I have about 17 horseradish plants out in the wild that I planted from small cuttings. I wouldn't want it getting lose in my yard as is spreads and is quite difficult to contain or get rid of. So I establish my plants along the back country roads where it has good soil, proper sunlight and water with drainage. A few years back (2011 perhaps) "The Herbalist" magazine celebrated horseradish as their years pick for that year. If I remember they referred to it as one of the most underestimated herbs.
  3. Pimento Cheese

    I've never pictured myself as much of a cheese "affineur" until the subject of pimento cheese comes up. Then somehow the obsessive/compulsive stirs up in me. The Kroger Stores in my area used to carry a store brand of the product that I became rather fond of, but they seem to have quit carrying it in their inventory in the last year. So I'm ever in search of recipes to try for this dish. Someday I'll perfect my own and of course share it with everyone here.
  4. Pimento Cheese

    When I was a kid one of my Great Aunts would grate Velveeta by cutting a block of it into 6 inch pieces and using the refrigerator to get the stuff quite cold. Then she placed her box grater in a large bowl and processed it using the 3/8 inch hole slicing side of the grater. I was a kid back then and it was the best home made I knew of. Of course the older women of the family wouldn't consider "store bought" as a matter of principle. They had been raised in the times of "Home Economics" that the Schools taught back in their youth.. But those were different times then. And the stuff seemed to get eaten as fast as she made it. Oh, and thank you Kayb for your recipe.
  5. Potatoes Stick to Knife Blade

    Shel_B, I've recommended the Santoku that gfweb speaks of to loads of people. Any more I mention to them to check out the Dollar Tree stores as they carry several sizes of them. They are easier to use than the French Chef's knife with the hard veggies. But if a Potato is wet along with the blade of your French Chef's knife the first time you cut through the whole potato, then it's probably going to stick with the combination of starch and a polished surface. Here is some information with images: http://learnfromthechefs.com/santoku-knife/ Also, and more expensive, are some of the "Damascus" blade knifes which are forged with a texturing hammer so the knife blade has numerous indentations over it's surface where air will flow in as cutting takes place. There are all kinds of methods, designs, and reasons for this treatment. In my own opinion these types of knives need to be given special attention when cleaning. Source of Image: http://www.bushcraftuk.com/forum/showthread.php?t=69313 But for a dollar and a visit to a Dollar Tree Store (or some "dollar" value store) you may find one of these and try it provided you haven't done something like this already. Consider how often we process potatoes in our cooking. LOL, I'm sure that's why they always seem to be out of those French Fry cutters they sell at Harbor Freight. I'd hate to have to cut a load of French Fries with a knife of any kind.
  6. I make an old time Southern dish that almost has cult following at my diner. It is something that can pass as a sweet and yet you may think of it as a side. If you've ever had the pleasure of trying this then you know. Spoon Bread Image Source: http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/wmax-300-highdpi/ecl/images/content/pub/ms_living/2009Q4/md105195_1109_swtpot_176_vert.jpg This can be made sweeter with the addition of brown sugar or molasses. It can be fortified with grated cheese. But it's "Custard" like appeal may have you wondering if it is a dessert pudding or cornmeal cake. Some call it Custard Cornbread. How to make it. This is a recipe that lends itself to Cast Iron Skillets. 2 eggs 1/2 C sugar 1 C sweet milk 1 1/2 yellow corn meal 1/2 C flour 1 C sour milk 1 tsp soda 1/4 tsp salt 2 TB butter 1/2 sweet milk Preheat oven to 375 f Beat together the eggs, Cup of sweet milk, sugar, corn meal, and flour. In another bowl mix the cup of sour milk, soda, and salt together and then add it to the first mixture. Heat the iron skillet in the oven and melt the 2 TB of butter in it as it sits on a pot holder or trivet, but have it hot when you turn the batter into it. Next pour the batter into the hot skillet using the mixing spoon to even the mixture till it's fairly even. Last pour the 1/2 cup of sweet milk into the center of the mixture so it will be absorbed as it cooks. The hot buttered skillet will form a browned crust to the bottom of the spoon bread so it will be easy to scoop out and serve. Bake in the oven for about 1/2 hour. This recipe has many variations. Some put a drained can of whole kernel corn and one of creamed style corn into it. But when finished baking it should be like a Custard. Allow it to rest for a few minutes before serving.
  7. I'll offer an heirloom from my area. Some of you may have heard of this pioneer confection already. Most of my customers are quite interested in trying vintage recipes.. The Kentucky Blackberry Jam Cake. Image source: http://www.saltandchocolate.com/2008/06/blackberry-jam-cake.html I usually use Caramel frosting. Shown is a blackberry flavored frosting drizzled atop this Bundt style presentation. This can be made in any manner of forms. Bundt, Angel Food, Layers, spring form, or even in a tube. It is a heavier dense cake owing much to it's heritage given the available ingredients of those days. In the cool months of late fall and winter it is something you can get your teeth in and with a robust cup of hot coffee it goes rather well. My own recipe is close to this one but I tend not to use the Pecans in mine unless I have finely ground Pecans. http://www.justapinch.com/recipes/dessert/cake/kentucky-blackberry-jam-cake.html
  8. JeanneCake, I'm glad your family liked it that much See what I mean about having some tasty sides to go with it now ? LOL I just bet that restaurant owner wished everything he had on his menu was as hot a seller as that breakfast casserole !
  9. Where I live there isn't a lot of fancy European chocolate available. Lindt, Lindor, Cadbury, Ghirardelli,,Toblerone, are what is most commonly available as candy bars. The Dark Chocolate appeals most to me. Hershey Special is usually the most common but I've tried the Lindt 70% and even higher % content cocoa but the 70% is about as strong as I like it. I'm not too much on milk chocolate. During the holiday season I see lots of euro chocolate boxes which are wrapped in colorful foil and claim to be from Germany, France, Swiss, etc but when I read the production origin I find it was made in Canada or Poland. So my usual is the Hershey Special as it's everywhere around here considering I'm not that far from Hershey, Pa.
  10. Nanaimo Bars

    I would imagine that at certain times of the year, such as the late fall and winter in the northern hemisphere, that such confections would have suitable conditions to prevent their spoilage. Should this be shipped via a more rapid freight carrier where the storage is near 40 F it would probably arrive in a condition that your family could enjoy.
  11. I would mention "The Amish Breakfast Casserole" for your list Link to image: http://www.recipechatter.com/wp-content/uploads/2013/03/breakfastmacncheese.jpg http://www.tasteofhome.com/recipes/amish-breakfast-casserole If you haven't tasted this, reserve a piece of it for yourself before serving your diners.. LOL It almost disappears before your eyes. I'd suggest having some biscuits & gravy, fried apples, and grits to go with this. I've known of some restaurants that opened early in the morning that had this on their breakfast menu. Some of the working men would come in and have "doubles orders" of it as it was that good. It was always a sell out.before the businessmen got there.
  12. I had a special request for a Birthday Cake recently. This confection was once a famous cake from the bakery counters of the A&P grocery store and was known as "The Spanish Bar Cake". It was a two layer loaf type of spice cake with raisins and other things which gave it a heavier dense quality and it was frosted with cream cheese frosting. I was able to find several citations & recipes for it online where some recipes were a dressed up Duncan Hines Spice Cake.. Link to Image: http://justapinchassets.com/images/photo/2/0/7/4/2/1/i.3.xxIgJ1oXDBMC7uM3m240SY-0KeoMS0MjUbciJ3l5ndA..jpg http://www.justapinch.com/recipes/dessert/cake/a-ps-spanish-bar-cake.html Needless to say, this was a Birthday Hit as I doubled the recipe. That way there would be some left for the birthday girl. I must say that once you've tried a taste, it'd difficult not to want more.
  13. The Salmon Croquette

    Ohhhhh those photos of Ann_T's sure look like those conical croquettes I made with the grand mother. She may have incorporated some potato flakes like the instant mashed potatoes use. I've seen her do that since I was a kid so she could dry mixtures she thought to be too wet. The red sockeye salmon was an item we seemed to purchase a lot of once a year, when it was at it's cheapest. But that big kettle deep fryer was a forerunner of today's Fry Daddies except it had a temperature adjustment. It was probably a foot wide at the top and had a perforated metal basket we used which was flat on the bottom. As I remember we were able to get four croquettes in it before immersing them in the hot oil. For young guys I guess it appeals to all five senses when a food item is deep fried before their eyes. I have to agree with cakewalk that the deep fryer should be feared by young kids. Grand mother set it up on a very secure platform to provide the greatest measure of safety. She always said she missed her old range which had something called a "deep well" as she was so much more comfortable deep frying with it. In later times salmon cakes were fried in the cast iron skillet as getting food on the table took precedent over haute cuisine.
  14. The Salmon Croquette

    This brings back childhood memories. One of the first more advanced items I cooked with my grandmother were Salmon Croquettes. Her recipe was much like that which jaymes posted in post #49 1 16-oz can salmon, not drained, flaked, bones removed or crushed (as I said, we used left-over wild Atlantic salmon that we had grilled the night before, and that greatly improved the flavor and texture of the final product)1 small white or yellow onion, grated2 T minced flat-leaf Italian parsley2 large eggs, beatenblack pepper to taste1 to 1 1/2 cups fine dry bread crumbs3 tablespoons butterI believe we used some thawed frozen peas in ours. Grand mother had a deep fryer and she set it up outside the house and brought it up to temp. Then she showed me a small metal funnel with a coffee cup type handle on the side of it. We greased it to use as a mold and set the croquettes on a cooking sheet which would go into the refrigerator when we had all of the mixture formed. These were rolled in flour and bread crumbs just before we fried them. The finished croquettes were conical and about three inches across the bottom and stood about three inches tall. These were then stored in the Oven set to warm while the other dinner items were prepared. But that was big stuff when I was about 11 years old. Every time I hear Salmon Croquettes it brings back that memory.where my fascination with cooking probably started..
  15. I'll offer this bit of information. I don't know where you are which may determine your access to supply. So this is simply info. Bleached vs Unbleached Flour http://www.diffen.com/difference/Bleached_Flour_vs_Unbleached_Flour
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