A love affair with Pimento Cheese begins, ends, and begins again at will in my house. Sometimes it’s months or a year or two in between dalliances. And then it’s over and over and over again plain old, plain old just like it always tastily was or sometimes it arrives in new captivating disguises like CHICKEN-PIMENTO CHEESE PATTY MELTS with Grilled Broccoli with Sriracha Sour Cream from the summer of 2017 here on More Time at the Table.Continue reading
Just a quick post this morning…
There’s always something precious stowed away in the fridge after a holiday. I won’t dare call them leftovers, as that word has a nasty connotation to a lot of people who, in fact, frequently state, “I don’t like leftovers.” Think about a ham bone that will soon grace a pot of bean soup, Thanksgiving pumpkin pie waiting for Friday’s sweet breakfast, or the Christmas roast beast chilled and ready for late night sandwiches.Continue reading
It’s a drink, it’s an appetizer, a first course, a meal, or all of the above. Definitely cool and summer stunning in chilled, heavy on-the-rocks glasses with a crostini side-car, this Spiked Gazpacho with Crab would eat happily out of small bowls, coffee cups, wine glasses, or … …
“Man (and woman) cannot live by bread alone,” was always the truth. Even the very best of bread, which is some of the most wondrous and healthy food in the world, must have its topping, its gilding, its raison d’être–its reason to exist. Bread bakers, feel free to chime in disagreeing here.
Add wine, of course. How about other necessities like song and laughter? That would mean a party and the most memorable parts of the current season (the touch of hot summer sun lingering on glistening skin, a crash of sudden wild storms cracking open in the distance, the heady sniff of freshly cut grass, hot orange day lilies along the path, sleazy dog-eared paperbacks sporting just such language) all call out for such a gathering to occur at night and out of doors.
Cooking with Addie posts will come up periodically and are designed for older kids or teens learning to cook. Not a kid? Cook this anyway!!
Grilled Cheese Zucchini Bites with Salsa probably will be thought of as a SNACK, Addie. Maybe a
- starter, (UK terminology)
- an hors d’oeuvres (French version–scroll down for definition) or
- an appetizer (USA)…
…something you’d serve before dinner if you’re hungry or if there’s company and some drinks are being served. I think they’d also be good as a meal–perhaps with other fresh vegetables and whole wheat crackers or maybe in addition to turkey rolled up in tortillas if you’re really hungry. However you might want to serve them, I think you’ll be happy because this is fun food. While I sometimes want chips, I often would rather eat veggies. These crispy bites kind of hit the sweet spot that wants crunchy, but hopes for healthy, too. You may feel the same way. My zucchini bites could also be made topped with mozzarella or Parmesan cheese, in which case you might use a marinara or even pizza sauce for the dip. Continue reading
Whenever I run into savory little cheese cookies someone’s served with a glass of wine, I’m happy indeed. These days, they’re usually they’re made with Parmigiano-Reggiano, but older food memories include homemade crispy little cheddar crackers that were just as good with beer as with wine. Back in the day, these were called “Cheese Pennies” and while they were usually simply round, occasionally a creative baker would even roll them out and cut them out into shapes (suits, of course) for bridge club.
Things that grow together go together
is the saying–Cheddar and Beer being two things the British do very well and Parmigiano-Reggiano and Wine being two things the Italians do just superbly. So, whichever way you roll –to coin a phrase –these savory bits are luscious.
Checking through my top choice cookbooks for such recipes (and tooling around the internet, of course) showed me there’re just as many varieties of not-sweet cookies as there are baking (or other) books on my cookbook shelves.
My apologies if you received an unfinished version of this post earlier. Somehow instead of saving an edit, I inadvertently published the post. Please discard that mistake. Here’s the finished product that should make more sense!
I’m a fan of cooking once, eating three (five, ten) times and it’s true for fish, too. If I have leftover salmon –which we’re supposed to eat a couple of times a week–I often make soup or a salad. I DO realize salmon has hit this blog a few times lately, but somehow summer and salmon simply go together. I keep having bunches.
If you google caramelized onions and gruyere, you come up with boo coo hits. It’s a great pairing and if you lust after or think at all about French Onion Soup, you know this fact intimately. Even on my Facebook feed in the last week, a stunning puff pastry tart with those same gorgeous ingredients kept surfacing. I don’t know Jo-Anna Rooney, but she evidently blogs for Kendall-Jackson wines and came up with said oh-so-French tart. (Check out Jo-Anna’s tasty food when you get a chance.)
And while I have no truck with puff pastry, I’ve been looking for a new starter made on the grill for my next cooking class…Make it All on the Grill! Dave–husband and faithful sous–thought a flat bread pizza might be fun or maybe he just wanted pizza. The more I thought about it, the more I knew most of my students would make the dough in the class, but perhaps never again open a jar of yeast. (I’m sure this doesn’t include you!) I loved the idea of taking Jo-Anna’s idea for a quick version of this quintessential French tart and adapting it to a grilled flatbread pizza of some sort. Continue reading
It seems like just yesterday I was emailing blogging friends to join in a new group-blogging venture called Ina Fridays. Nearly two years ago, we began to come together monthly to cook just one special dish from Barefoot Contessa recipes, and we’ve been here the first Friday of the month ever since. Some of us have been regulars; some have been in and out or left the team a bit ago. All of us have adored having a reason to, just once a month, not be the typical all-on-our-own blogger. (Blogging can have its lonely moments and we food bloggers need friends!) Today marks the end of my participation in the group, though some bloggers may continue on. I may pop in once in a while, but am mostly moving on to other blogging, writing, and cooking opportunities. I’m grateful for the time we’ve spent together, happy to have gotten to know these fine cook-writers — if only online — and am mostly indebted to all of them for everything I’ve learned from all of the posts. I’ll miss our monthly gatherings and will look forward to seeing what new food pops up on the blogs. Many thanks, friends. Cook on and don’t forget to sing a new song!
Want the recipe for the ginger cookies at the top of the blog? Click here.
|Grilled Lemon Chicken Skewers with Satay Dip: scroll down for link to recipe.|
Perhaps it would have been better if I’d chosen something that didn’t require grilling on a day when the high was 7 degrees Fahrenheit. Continue reading