Category Archives: cheese

May 13, 2013

Corn dip

Corn Dip

There are certain rules about funeral food, some of which I prepared this weekend for the family of my friend and P.E.O. sister, Julie Peacock, may she rest in peace.

If you are preparing food for a reception, then naturally you will want to use your silver platters. You do have silver platters, don’t you? Really, there is no substitute. However, if you somehow missed receiving silver platters as wedding gifts (and if you didn’t I would rethink the guest list) you may substitute glass platters. Clear glass platters. No tinted glass, please.

If, however, you are taking food to the family, the opposite applies. Plastic and/or aluminum foil is preferable. You do not want the family to have to think for even a second about whose platter belongs to who and about having to wash it before returning it. As you can see from the photo, I delivered my corn dip to the family in an aluminum foil pot pie dish. That would be extremely tacky at a funeral reception, but appreciated in a home setting.

The progression of funeral food is also important. If the family has been in mourning for several days and has already had more cheese straws and chicken salad sandwiches than they can stomach, think a little outside the box. But think comforting. So, in this case, I thought corn dip.

Corn dip is a Southern thing. If corn is in season, use it fresh off the cob. If it’s not, canned shoe peg corn is acceptable. Basically, as in all Southern recipes, we take something healthy and turn it into something that is decidedly not. That is our way. Serve this with Frito’s Scoops so you get a precious plenty of dip to every chip.

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Corn dip
Author: 
Recipe type: Appetizer
Cuisine: Southern
Prep time: 
Total time: 

Serves: –
 

Corn dip will make you happy.
Ingredients
  • One 15-ounce can white shoe peg corn
  • 1 bunch green onions, thinly sliced and including some of the green part
  • ½ cup mayonnaise
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded Cheddar cheesed

Instructions
  1. Drain the corn and combine the remaining ingredients in a bowl. If the dip looks too dry, add a little more mayonnaise.

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Tagged as appetizers, cheese, corn, mayonnaise, onions, shoe peg corn

March 15, 2013

Eggplant Parmesan

eggplant parmesan,

So yesterday the Hospitality Committee cleaned out the kitchen at St. Paul’s Episcopal Church and Wanda brought snacks for everybody. There were luscious looking boiled shrimp with cocktail sauce and some yummy meatballs. But not for me. Because yesterday was one of my vegetarian days during Lent. Oh, I wanted that shrimp, in particular. For me, and I am not trying to appear ungrateful, was the guacamole, egg salad and spinach artichoke dip.

I’m okay with guacamole and partially okay with egg salad (I am not a devotee of the sweet pickle juice almost all Southerners love in their egg salad), but I have to tell you I may be the only person on the planet who does not like spinach artichoke dip. It may be because the actual taste of the spinach and artichoke is completely overtaken by the cream cheese and sour cream. Spinach artichoke dip is on every reception table and I just don’t understand it. Then again, so are cheese straws and I actually heard an interview with a Southern grande dame who does not like them. I can’t understand that either. How can you disparage something that includes cheese and butter? The interview was done by Chef Scott Peacock for the Alabama Project. Take a listen to Dodgie Shaffer’s disdain for them.

But I digress. I made it through the day by running to my beloved Publix for a cheese sandwich. I am beginning to hate cheese sandwiches. Then I came home, and spurred on by my friends who accused me of a lack of creativity during my vegetarian sojourn, made Eggplant Parmesan. It is not creative. But it was yummy and the yearnings for  shrimp and meatballs began to subside.

Eggplant Parmesan

2 tablespoons extra virgin olive oil

¼ cup minced carrots

½ medium onion, diced

2 cloves of garlic, minced

1 tablespoon dried oregano

1/3 cup red wine

1 25-ounce can crushed tomatoes

½ teaspoon smoked paprika

Salt and pepper to taste

1 medium eggplant

2 eggs, beaten

1 teaspoon milk

1 cup breadcrumbs

12 ounces fresh mozzarella

¼ cup shredded Parmesan cheese

Heat the olive oil over medium heat in a large pan. Add the carrots and sauté for about 10 minutes. Add the onion and sauté until the onion is translucent. Add the garlic and cook about 30 seconds. Add the oregano and wine. Cook until the wine reduces by half. Add the tomatoes, paprika and salt and pepper to taste. Simmer for 30 minutes over low heat.

Peel the eggplant and slice lengthwise into ½-inch strips. Mix the egg with the milk and dip each slice into the egg and then into the breadcrumbs. Heat 2 tablespoons of oil in a skillet and fry the eggplant in batches until golden brown on both sides. Drain on paper towels.

Slice the mozzarella cheese into thin slices.

To arrange the casserole, start with a layer of one fourth of the tomato sauce, then add ½ the eggplant and a third of the mozzarella and Parmesan. Make one more layer of sauce, eggplant and cheese and top with the remaining tomato sauce and remaining cheeses.

Bake at 350 degrees for 30 minutes or until cheese is bubbly and beginning to brown.

 

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January 18, 2013

Baked spaghetti

I have been cogitating over what to say about casseroles and, after a half a glass of red wine, I have come to this: Casseroles are a lot of damn work. And the recipients of the end product never appreciate this fact.

Casseroles are great on the back end. They yield multiple leftovers which, generally speaking, are better the next day. On the front end, though, they are time consuming and labor intensive. I don’t want to turn you off to baked spaghetti because it is truly yummy and the ONLY time I ever combine spaghetti or sauce with Cheddar cheese.

But here’s how the prep goes:

1. Haul out your biggest pot to make the sauce, chop up the veg, brown the ground chuck, add the rest of the ingredients, cook for about 30 minutes while watching the Ellen DeGeneres show and drinking a glass of wine. That’s about an hour total.

2. Haul out your widest pan to cook the pasta. If you don’t know Harold McGee’s revolutionary way to cook pasta, read it here. That’s maybe 15 minutes.

3. Assemble the casserole. And here’s the irritating part: CLEAN UP ALL THE POTS, SPOONS, KNIVES, CUTTING BOARDS AND OTHER EQUIPMENT YOU’VE USED. Am I yelling? Apparently, I am. Sadly, at this point, the Ellen show has ended and I must resort to watching four-year-old episodes of Paula Deen while washing, drying and putting away all the dirty stuff. It’s kind of hard watching Paula plow through a cake with two sticks of butter, hamburgers served on Krispy Kreme doughnuts and fried ice cream now that we all know she has diabetes. But I digress.

4. Serve casserole and try to bite your tongue when the kitchen help only has one pan to wash. It’s not their fault. They don’t even know that the rash from your dishpan hands started two hours ago.

That said, this is a great casserole for cold weather. By the way, it has come to my attention that I never offer up how many servings a recipe makes. I don’t want to make value judgments. You decide. That’s not on me.

Baked spaghetti

8 ounces thin spaghetti

1 egg, beaten

2 ½ tablespoons butter

I recipe spaghetti sauce (recipe follows)

2 cups shredded sharp Cheddar cheese

Cook pasta in heavily salted water in a large pan over medium high heat until the pasta is al dente. The water does not need to be boiling when you add the pasta. Just make sure you swirl it around with tongs to keep the strands separate as the water heats up.

Drain the pasta and combine it with the egg and butter in a bowl.

In a 2-quart casserole dish, layer the bottom with some of the sauce. Add half the spaghetti and a third of the cheese.  Add another layer of the sauce, the rest of the spaghetti and another third of the cheese. Top with one more layer of sauce and the rest of the cheese.

Bake at 350 degrees for 30 minutes or until the cheese on top is beginning to brown.

Spaghetti sauce:

2 pounds ground chuck

2 teaspoons salt

½ cup finely diced carrot

½ cup finely diced onion

2 large cloves garlic, chopped

1 28-ounce can crushed tomatoes

1 cup dry red wine

1 ½ tablespoons dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste.

Brown the chuck in a large Dutch oven over medium high heat, adding the 2 teaspoons salt. About halfway through browning, add the carrot and onion. Continue cooking until the vegetables are soft and translucent, the grease has disappeared and the meat is liberally browned. Add the garlic and cook for about a minute.

Add the crushed tomatoes, red wine, oregano and paprika. Lower heat to medium low and simmer for 30 minutes. Taste and adjust seasonings with salt and pepper.

Note: You will have some spaghetti sauce left over. It freezes beautiful for you to pull out on a busy weeknight.

 

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December 20, 2012

Meat pies

So we will now begin the South in my Mouth Christmas Countdown of gluttonous snacks you will so regret eating on Jan. 1. This will culminate on Christmas morning with the celebrated Sausage Bagel, a source of great regret in the Mayhew household for more than 20 years. But we still keep eating them.

Filling the pies

But I digress. Noah has returned from college for the Christmas Break, bringing a ravenous appetite and the desire to go where no college junior has gone before in culinary realms. “Let’s make meat pies, Mom,” he says randomly one day. Well, alrighty then. Let’s make meat pies. Like any adventurous cook, he spurns the written recipe. We just go to my beloved Publix and begin randomly shopping for ingredients. Lamb. Ground lamb. An inspired choice. The usual suspects: carrots, onions, peas. But what to bind this meat pie mixture with? Noah instinctively heads for the soup section to snatch a can of Cream of Mushroom. I hesitate. I believe the addition of Cream of Mushroom soup will yield a mixture that resembles Alpo. But right next to the C of M is something that looks promising: Golden Mushroom condensed soup. What the hell. This turns out to be my best surprise discovery of the month, maybe the year. This stuff is awesome.

It is reassuring that Southern cooks never have to apologize for condensed soup of any stripe. We embrace it.

So we make the meat pies. They are tremendously good. We eat them all that night.

If you do not want to go to the trouble of making individual meat pies, you can simply put the pie dough in a regular pie pan, add the filling and top with the second crust. It will eat just as well.

Meat Pies

1 pound ground lamb

1 pound ground chuck

4 teaspoons taco seasoning

1 cup diced carrots

1 cup diced onions

1 ½ cups shoe-peg corn

½ cup frozen peas

1 can Campbell’s Golden Mushroom condensed soup

2 packages refrigerated pie dough

Shredded cheese (you pick)

1 egg, beaten

Preheat oven to 350 degrees.

Add 2 teaspoons of salt and a generous sprinkling of pepper to the lamb and chuck.  Brown in a large skillet, draining excess  grease. Add the taco seasoning and mix well. Reserve.

In the same pan, sauté the carrots and onions, adding a sprinkling of salt and pepper, until the vegetables are translucent and beginning to brown.

In a large bowl, combine the meats, the carrots and onions, the corn, frozen peas and the soup.

Unroll the pie dough and cut circles with a 3-inch biscuit cutter. The dough should yield 48 circles.

Place a generous tablespoon of meat filling on 24 circles. Top each with grated cheese and another dough circle, crimping the edges of the pie to seal in the filling. Brush each pie with beaten egg. Make a small incision in the top of each pie to let steam escape.

Bake for 25 minutes or until tops of the pies are golden brown.

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Tagged as beef, campbell's, lamb, meat pies, pie dough, southern cooking

November 10, 2012

Old food

Mark and I were talking last night about cubed steak in the South versus cubed steak in the North. Down here, it’s breaded and fried like a lot of other things. We call it country fried steak.  It’s delicious. In my childhood in the North, it was broiled. Not much point in debating the merits of that.

But it got me to thinking about why my mother never made anything that required actual cooking. And that led me to wonder what foods she grew up on. My mother was born in 1916 so her food memories would have been made in the 1920s.

So I did a little research – and Bingo! – the secret to my mother’s love of boxed things revealed itself.

“The most striking development was the shift toward processed foods. Where housewives had previously prepared food from scratch at home (peeling potatoes, shelling peas, plucking chickens, or grinding coffee beans) an increasing number of Americans purchased foods that were ready-to-cook. World War I brought about new methods of food processing as manufacturers streamlined production methods of canned and frozen foods. Processed foods reduced the enormous amounts of time that had previously been taken up in peeling, grinding, and cutting.”  (1920-1930.com)

Processed foods were totally in my mother’s wheelhouse. They were considered modern.
And even more striking were the foods introduced in the 1920s that were so prevalent in the Chapin pantry of the 1950s. Take a look:
  • Wonder Bread (1920): I didn’t think there was any other kind of bread until I was in my 20s.
  • Welch’s Grape Jelly (1923): Ditto. What is this thing called strawberry jam? I had never heard of it until I was well out of childhood.
  • Peter Pan Peanut Butter (1928): The only brand in our house 30 years later.
  • Velveeta Cheese (1928): Truly astounding! Validation of my own continuing love of the processed cheese food. And, yes, a standard sandwich in the Chapin household of the ’50s was Velveeta sliced and placed atop a mayonnaise-laden piece of Wonder Bread.

 Other foods advertised in the 1920s were also hanging around our house 30 years later: Log Cabin Syrup, Van Camps Pork and Beans, Grape-Nuts (still my cereal of choice today!), Cream of Wheat (Northern grits – kind of), and Maxwell House Coffee (who knew our coffee was named after a Nashville hotel – maybe that’s what lured me to the South).

So now I’m thinking what will be hanging around Noah’s kitchen 30 years from now that’s sitting in my pantry today? Yes, Velveeta will still be sitting jauntily on the shelf, probably with exactly the same packaging. But he’ll also have DiGiorno Pesto Sauce for pasta, Thai Kitchen Cocoanut Milk for curries, and Supremo Chorizo for quesadillas. Will they seem as old-fashioned in 2042 as Wonder Bread seems today? Fascinating question, that.

 

 

 

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Tagged as cereal, coffee, peanut butter, velveeta, Wonder Bread

October 5, 2012

Sage sausage and mushroom pizza

So have you ever wondered where those sausage nubbins that sit atop take-out pizza come from? I actually do.

You know what I’m talking about. Those gray nuggets that look like they were extruded from some kind of machine. I researched this on the Internet and apparently nobody but me is bothered by the appearance or the taste of these things. But for that very reason I resisted sausage pizza until I started to make my own. Oh! Actual sausage that you brown well and then put on the pizza. Yes, my porky friend, now I recognize you instantly.

I have not had store-bought or chain pizza since the Publix came to town, with its adorable bakery section stocked with pizza dough. Actually, that’ s not true. I still eat pizza at Costco because how can you resist a huge slice of pizza for $1.50? But I still don’t get the kind with sausage on it there. Same nubbins. Nubbins from Never Never Land.

But I digress. You can use any kind of sausage you like on this pizza. I love sage sausage, but hot or mild or Italian would work just as well. One of the joys of making it yourself is that you can pick everything – cheese, meats, veggies – exactly to your liking.

And, people, I have told you before that if you’re going to make pizza at home you need a pizza stone. A good one will run you around $40 and you’ll use it over and over and wonder how you ever got along without it.

Sage sausage and mushroom pizza

1/2 pound bulk sage sausage

8 ounces mushrooms

1 bag pizza dough

Jarred spaghetti sauce

2-3 cups Monterrey Jack cheese

1/2 cup thinly sliced red bell pepper

1/2 cup thinly sliced red onion

Cornmeal

Preheat oven to 550 degrees or as hot as your oven will go with the pizza stone in the oven.

Saute the sausage in a large skillet, breaking up the sausage until it is well browned. Reserve.

Add the mushrooms to the remaining sausage grease and saute until browned. Reserve.

Roll out the pizza dough on a floured board to about 1/8 inch.  Spread a thin layer of  spaghetti sauce almost to the edges. Top with the cheese, sausage, mushrooms, peppers and onion (yes, raw – by the time the pizza is done they’ll be cooked I promise you).

Sprinkle the pizza stone with cornmeal and slice the pizza on top. Bake for about 7-8 minutes, checking frequently, until the crust is golden brown and the cheese is bubbly.

Serves 1. Just kidding. Makes 8 slices. You decide what a serving is.

 

 

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Tagged as cheese, costco, mushrooms, onions, pizza, publix, red peppers, sausage

September 17, 2012

Pimento cheese deviled eggs

What makes deviled eggs such a Southern staple? I have no idea, but I do know that if there aren’t a plate of deviled eggs at every reception, funeral or potluck supper we just all seem a little lost. I famously almost had a heart attack the year that my deviled egg plate found its way into the annual St. Paul’s Episcopal Church bazaar. It snuck in with a lot of stuff I meant to give away and I had to secretly rescue it before someone bought it for $1.25. Every Southern cook has a deviled egg plate. I own very few single-use items, but that is one that is essential. Just makes you look like you know what you’re doing.

Now, many Southern cooks will scoff at using store-bought pimento cheese for anything. I know, I know. I usually make my own. But you just need to try Mrs. Grissom’s Pimento Cheese before you get all snooty on me. Let’s see. Get out the food processor, grate the cheese, buy a jar of pimentos, clean up…or just spend $4.19 for a tub of some pretty decent store-bought stuff. I think you know the answer to that.

To all my friends who live outside the South and may have never heard of pimento cheese, more’s the pity. Here’s the recipe I use when I’m making my own, the winner of a pimento cheese contest conducted by the Southern Foodways Alliance. The recipe calls for making your own mayonnaise, which I do NOT do. We have Duke’s. We don’t need any stinkin’ homemade mayonnaise.

Pimento cheese deviled eggs

8 eggs

½ cup pimento cheese (Mrs. Grissom’s preferred)

2 tablespoons mayonnaise

½ teaspoon Worcestershire sauce

Dash red pepper

Salt to taste

4 strips cooked bacon, crumbled

To boil the eggs, add them to a heavy pot and fill with cold water until the eggs are submerged. Bring water to the boil and then take it off the heat and cover. Let sit for 18 minutes. Drain the eggs (the water will still be quite hot) and immediately fill the pot with cold water. Drain again and refill with cold water. This helps loosen the shells from the eggs.

Crack the top and bottom of the egg and then gently roll the egg on a cutting board until tiny cracks form. The shell should easily come off.

Slice the cooked eggs in half and remove the yolks to a bowl. Add the pimento cheese, mayonnaise, Worcestershire sauce and blend with a fork until smooth. Taste and add salt as needed.

Fill the egg whites with the pimento cheese mixture and top with crumbled bacon.

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Tagged as bacon, cheese, deviled eggs, duke's mayonnaise, eggs, pimento cheese, southern foodways alliance

August 30, 2012

Smoky mountain burgers

I am pretty darn excited this morning. Tomorrow we leave for our Mayhew/Harbin/Mayhew reunion with the Mayhews of North Carolina (Josh, Tammy and my precious Sydney), the Harbin of Tennessee (Granbunny, who will try to outdo me once again in the “dazzle Sydney department”) and the Tennessee Mayhews (Mark, Catherine and the charming Uncle Noah).

I love these weekends because there are no rules. We have no schedule. We have no planned events, except for a pedicure. We can sit like lumps, which many times we happily do. Or we can create our own impromptu adventures. And, of course, we eat. I will be reporting back on the eating.

In the meantime, I created a pretty darn delicious Smoky Mountain Burger for Char-Broil’s Labor Day burger extravaganza. Hop on over to the Char-Broil site to get the recipe. When I was testing the recipe, I turned them into sliders on yeast rolls. If you eat three sliders, does that count as a whole hamburger? I think not. Especially if you eat them standing up.

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Tagged as barbecue sauce, cole slaw, hamburgers, onion rings, sliders, southern cooking, yeast rolls

August 8, 2012

Roasted tomato and bacon tart

Hey, remember just a few months ago when you saw the first tomatoes at the Farmer’s Market and you were so excited because you hadn’t had any for six months? How you paid $6 a pound for them? And you made the perfect tomato sandwich to celebrate?

Hey, it’s August now and I’ve harvested about 73 bushels of tomatoes. I will gag if I have another tomato sandwich. A caprese salad no longer holds any allure for me. I would can them but I’m afraid I’ll poison myself.

So the best alternative is to roast them, pack them in a little olive oil and freeze them. In November, I will feel so virtuous. I’ll pop them into sauces and stews and marvel at my ingenuity.

And, for now, I will make them into a pie. A tart, actually, because I have a tart pan and it gives the perfect ratio of crust to filling. You are going to read this recipe and say to yourself, “I will never, ever do this because there are too many steps.” I know. Calm down.

First off, roast the tomatoes ahead of time. You can either freeze them or just leave them in the fridge for a week or more. Second, if you don’t want to make your own pie crust (but you should – I know you’re afraid, but just try), you can buy a store bought crust. If you make your own, do that ahead, too, and just pop it in the fridge for a day or two. My crust recipe comes directly from Crisco and it’s a no-fail. Promise.

And you will undoubtedly notice that this recipe calls for nine strips of bacon. Get a hold of yourself. Just have a smaller piece of tart. It’s worth the calories and you’ll feel so happy with a healthy injection of pig. You can serve this tart warm or at room temperature. It’s even tasty right out of the fridge at one in the morning.

Roasted tomato and bacon tart

For the tomatoes:

6 medium tomatoes

1⁄2 cup extra-virgin olive oil

Salt and freshly ground pepper to taste

Pinch of sugar

Heat the oven to 300 degrees. Slice the tomatoes in half, cutting off the tops and bottoms so the tomatoes sit flat in a rimmed cookie sheet lined with foil. Drizzle the olive oil over the tomatoes and sprinkle with salt, pepper and a pinch of sugar.

Roast for 3-4 hours until the tomatoes are soft and beginning to brown.

For the crust:

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 stick well-chilled Crisco baking stick

3 to 6 tablespoons ice cold water

Blend the flour and salt in the bowl of a food processor. Cut the Crisco into 1/2 –inch cubes and add to the bowl. Pulse until the Crisco is approximately the size of peas. Add 3 tablespoons of ice water and pulse four or five times. If there is still unincorporated flour, add water a tablespoon at a time until you can pinch the dough and it holds together.

Form into a disk on plastic wrap and refrigerate for at least one hour or overnight.

To roll out, place another piece of plastic wrap on top of the disk and roll the dough until it is large enough to fit in the tart pan with the dough slightly overlapping the top of the pan.

Prick the bottom of the dough with a fork and bake at 425 degrees for 10 minutes. Allow to cool while you make the filling.

Filling:

1 tablespoon Dijon mustard

¾ cup Swiss cheese, grated

9 strips of bacon, cooked until crisp

½ cup heavy cream

½ cup whole milk

2 eggs

Salt and pepper

Paint the bottom of the crust with the mustard. Top with cheese and make a single layer with the bacon. Top with roasted tomatoes.

Whisk together the cream, milk and eggs. Season with salt and pepper. Pour the mixture over the tomatoes until it reaches ¾ of the way up the crust (you will probably have more mixture than you need).

Bake the tart at 375 degrees for 35-40 minutes.

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Tagged as bacon, crisco, pie crust, pies, roasted tomatoes, southern cooking, tarts, tomatoes

August 4, 2012

Venison quesadillas

I have a serious issue. I have just discovered venison and I want some more of it. But I don’t hunt. I don’t know anyone who hunts. We scored our venison from a friend of Noah’s dad. I don’t know him at all, so appearing at his door with my hands outstretched begging for more venison is out of the question. I think.

Noah brought home the packages of ground venison a few days ago which set off a flurry of extreme over-thinking. What is this exotic thing called deer meat? How do you cook it? I consulted 439 web pages for advice. Venison is extremely lean and some said to mix it with ground pork to add some fat back in. Others said to add 10 percent ground beef fat. Where in the heck do you even get ground beef fat? We considered adding bacon.

As I said, extreme over-thinking. At the end of the day, we just browned it au natural and made quesadillas. They were beyond delicious. How to describe the taste? Beefy but more. A deeper, richer, lusher taste. I want some more venison for what the boys called Quesadillas de la Bambi. I will find a hunter somewhere. Maybe I’ll hang out in the hunting section of Academy Sports. With a sign. “Need venison. Please help.”

Venison quesadillas

1 pound ground venison

1 packet taco seasoning

1/2 cup diced onion

1/2 cup diced yellow pepper

1 cup grated Mexican melting cheese

4 large flour tortillas

Brown the venison over medium heat in about a tablespoon of peanut oil, draining any fat that might render from the meat. Add the taco seasoning according to package directions and blend well. Set aside.

Saute the onions and peppers in a teaspoon of oil until they are soft and beginning to brown. Set aside.

Spread a fourth of the meat on half a flour tortilla. Top with onions, peppers and cheese. Fold over and brown in a skillet to which about a teaspoon of butter has been added. Flip and brown the other side. Cut into thirds and enjoy!

 

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Tagged as ground venison, Mexican melting cheese, onions, quesadillas, southern cooking, venison