Pimento Cheese A Retro Treat

 One mid century food that\s making a comeback is pomento cheese.You can find it everywhere,from sandwiches to baked mac. It's a strange combo but a tasty one.

It seems that Gen Z cooks are discovering this and attacking it with a vengeance. The concoction got its start much earlier in the 1870's.New York State farmers were creating a copy of the famed French cheese Neuchatel. This became cream cheese when a few decades later whole cream was added. At the same time peppers or pimentos arrived from Spain. These two ingreidients were much beloved by domestic scientists and were perfect mixed together.In 1908 a Good Housekeeping artlcle  published a recipe that called for combining, creamcheese, mustard, chives and minced pimentos. The following year eva Green fuller's Up To Date Sancwich Book had a recipe for just the cheese spread on buttered bread. By 1910 the two were being c9ombined and sold in grocery stores. How did it become a Southern specialty? Thank Georgia farmers who started to grow pimeintos and by 1920 they were flourishing in farms around Griffin Georgia. It became popular again but waned after the Second World War. Now its' back  - with a vengeance.

What can you do with pimento cheese? Everything. The recipe is a simple mix of one pound sharp ground cheddar, one cup mayo,one seven ounce jar of minced pimentos along with half teaspoons of both cayenne and hot sauce. (if you want a milder version then cut out these last two). Keep in mind there are other variations of this. You could also halve the mayo portion and add a cup of cream cheese. Some sub in chopped jalapenos for the pimento A few home chefs add a teaspoon of Worcester sauce. How you make it is up to you .If you like super hot then add spices and hot sauce. If you want t try a milder cheddar that 's ok too. Yes this is good on any kind of bread. Think pretzel rolls or brioche buns. Homestyle white bread that you can buy at some bakeries is great here. Thickly slice the bread and then cover one side with the pimento cheese. The cheese is excellent on burgers as a different spin on the classic cheeseburger. Add it to your baked mac.Shape it into a giant ball and serve with Ritz crackers for a fun retro dip.

Pimento cheese is a retro food that's gracing tables .Its a fun party bite but also great added to other recips. Whip up a batch  for a tasty treat.

Delights Of Delaware

 Hopefully President Biden  will bring some of his state's foods with  him when he heads to Washington, Delaware may be a little state but it has some big flavors. There's a combination of seafood and produce, Philly influence and in state classics. It's a fun cornucopia of different tastes that will appeal to everyone.

Delaware is part of the Delmarva Peninsula, consisting of it , along with parts of  the Maryland and Virginia coastlines. Seafood plays an important part for this state that not only has the Atlantic Ocean but also the Delaware Bay. Blue crabs abound in the last. Delaware's coastal areas have a variety of different seafood eateries that feature everything from steamed to crab cakes. Another popular dish is crab dip served with Ritz crackers. The dip is a mix of the seafood mixed with Miracle Whip and sour cream zinged up with white wine and onions. Almonds are put on the finished dip for decoration. Peaches are another Delaware product, grown in the northern part of the state. Peach pie and cobbler are two desserts prized by Delawarians as well as the fruit itself when in season. Apples are another fruit grown by The Diamond State so there are plenty of pies and apple cider donuts come fall. Delaware also has a thriving corn farm industry as well. The state has a whopping 3500 acres set aside for growing ears and what goes better  with steamed crab than corn on the cob.

Of course there are two other strong influences in the Delawarian diet. The first is Philadelphia  which is only half an hour north of Wilmington. It's not surprising then that cheesesteak, that delicious meld of thinly sliced  steak , melted cheddar cheese and sometimes onions have made their ways into the hearts of everyone from the cities to the shore area.  There's even a hybrid that has crab meat topped with cheddar on a hoagie roll. Another Philly favorite is the breakfast meat scrapple. This is a mix of corn grits and pig offal however  it's heaven when fried and served with eggs. Soft Philly pretzels have also made their way to Joe Biden's state ( as he did. He was born in Scranton and moved to Delaware as a kid). Some seaside restaurants serve them with either cheddar or crab meat. Another great influence is the Rehoboth Boardwalk where there's all sorts of goodies to munch on. Many love Sno-Cones, those mounds of pebbly ice soaked in different syrups along with frozen custard, a yummy scoop of rich flavor and texture. There's also the Nico-Boli from the beach's' famed Nicolo Pizza. This is a stromboli filled with sauce, cheese and a wide variety of different fillings like chicken and anchovies.

Delaware is in the spotlight now. Take time to discover the amazing and varied cuisine of the state when it's safe to travel.  It's a wonderful array of land and sea, Philly and Boardwalk, all perfect for White House cuisine.

A Salute To Julia Reed

Southern cooks really are the backbone of American cooking. Their recipes reflect the history and ingredients that make up American cooking. Julia Reed was one such chef. She created some amazing and often fun recipes that are perfect for any US table, Southern or not.

Regular contributor , Kim Severson, a Southern based writer paid homage to this great chef in Wednesday's New York Times Food section. Ms Reed died a week ago at the age of fifty-nine of cancer. She still would have had many years ahead of her, creating interesting dishes and celebrating her heritage. She interestingly started out in political writing, with a famous article about George and Laura Bush along with pieces on Hillary Clinton, Barbara Bush and former Louisiana governor Edwin Edwards,a famed gambler and womanizer. Politics turned to food as she wrote articles about cuisine for Vogue,  Elle Decor and Garden and Gum magazines. It was a Southern inspired cocktail party for her Vogue colleagues that pushed her to write food articles for the New York Times. She served ham biscuits and beef tenderloins on yeast rolls, a novelty for food snob Manhattanites. Now her recipes are back in the paper. There is summer squash casserole along with hot cheese olives. Two very Southern classics , milk punch and pralines are also included.Ms. Reed was also a world class traveler and fell in love with rosemary scented steak at Nino's in Rome.  She adapted another great chef's Paula Wolfert's recipe for it.

These are fun recipes to herald in a new season.The squash casserole has a Southern  cuisine staple in it, Ritz crackers.Ms. Reed famously included Uncle Ben's Rice and Pepperidge Farm Very Thin white bread in her cookbook Julia Reed's Cookbook,  out in 2016. There is also toasted white bread in this recipe too. The star is yellow summer squash which is the main ingredient.It's enriched by eggs, whole cream and sharp Cheddar cheese and given bite with jalapenos and cayenne pepper. Serve it with Roman steak which she got from Paula Wolfert's book Mediterranean Cooking.  This is an easy make with marinating the meat in an olive oil, mashed garlic and crushed rosemary marinade and then grilling it for  a few minutes.  You could also serve her hot cheese olives which are green olives baked in a cheesy , cayenne laced dough. Of course any of these would go well with Ms. Reed's milk punch. This is a rich drink of vanilla ice cream or heavy cream mixed with a simple syrup and a heady mix of four cups of brandy and two cups of bourbon. Nutmeg is sprinkled on for some color. End with pralines. This candy is a lush mix of  dark brown and white sugars and cooked with evaporated milk. Butter and pecan pieces are added for more flavor. It's dropped as rounds onto parchment paper. These would even make nice thank you favors too. because they have to be individually wrapped once cooled.

Julia Reed was an amazing writer who brought Southern cooking to light. Thanks to her  we can taste classic American cooking.  Her recipes like her reputation, will live on.

Holiday Hors D'Oeuvres

No matter how you cut it it;s the holiday party season. That means feeding the crowds with tasty appetizers not to mention appealing to all tastes and preferences. What makes a good hors d' oeuvre platter? Is just a plate of one thing? Or a platter of all varied savory treats? That depends on what you want to make.

Even a novice host or hostess can throw together a good appetizer table. Unlike the main meal or desserts, quick munchies are easy to create. Sometimes they just require some Ritz crackers and pate with a sprig of parsley on the top. Intersperse these withe some cheese cubes and you're good to go. You can elaborate on this theme by subbing in water or even rice crackers and putting various pastes such as ham or salmon on them. Another fun thing is offering a multi cheese board where guests can take what they like. Have a few loaves crunchy Italian or French bread nearby.

For hot appetizers ,try a warmed bruschetta. You can take the fresh sliced tomatoes and cheese on bread rounds and then pop into your broiler. It will get the cheese all bubbly creating a margherita pizza effect. Hot from the oven puffs are always a crowd pleaser. Luckily your grocery has all sorts of flavor in stock. Vary it with a few mushroom, crab and spinach. Serve dips or fiery mustard too with them.

This is the season for fun and tasty horsd' oeuvres.You can go as simple or elaborate as you like .It;s your choice . Either way your guests will love them.