I do hope everyone is hanging in there, anxiously awaiting Spring. We seem to have gotten through whatever Winter wanted to toss at us in 2018, but even as I say that, I’m moved to knock on wood. The beginning of Daylight Savings Time makes many of us feel better, but I know just as many folks hate it. Dark mornings are difficult to adjust to, that’s for sure.
OK - today, it's nothing but Recipes - or Receipts as my Gran would say. In my opinion, we just need to turn off for a bit and maybe commence with some soothing, life affirming activities like: spring cleaning, cooking, getting the garden ready and reading anything but a news publication - cooking and home decor magazines are my choices.
Below are three long time, long loved recipes from three different areas - the American South, Italy, and Southern New Jersey corn country. All are easy, weeknight do-able, and all three are flexible for left overs.
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| Pimento Cheese |
Recipe: Pimento Cheese (adapted from the Lee Brothers)
A simple, delicious mix of cheese and peppers that can be put out as a dip or a spread, melted in an omelet, or as a fantastic sandwich. I use my food processor to make my pimento cheese and it is done in under ten minutes.
Ingredients
8 ounces of good, sharp cheddar cheese, cut into chunks
!/4 cup - around 2-3 ounces - of softened cream cheese (if you can find an alternative to Kraft’s “Philadelphia” brand, by all means use that).
1/2 cup of jarred pimento peppers, well drained. You can also use jarred roasted red peppers. I prefer the pimentos - the taste is different, and it is traditional, I but have used a mix a number of times. Rough chop the peppers.
3 tablespoons of good mayonnaise. If you are making this in the South, only Duke’s mayonnaise will do. I like to make my own mayonnaise and avoid the cruelty of the mass produced stuff.
A scant 1/4 cup of chopped scallion - greens only
1/2 teaspoon dried red pepper flakes. Some folks use a few shots of hot sauce. I believe that it should have some kick to it, but I don’t want it to be overwhelmingly hot.
Variations to the mix: chopped onions, Worcestershire sauce and dried mustard. You can always start a debate with Pimento Cheese lovers as to the “best” blend.
Technique
Grate the cheese on the regular blade in the food processor until you have a nice medium fine grate.
Tear the cream cheese into 3 - 4 pieces.
Add the cream cheese and pulse until it is blended into the cheddar.
Add the pimento and pulse - you will now begin to develop that lovely color.
Add the mayonnaise, pepper flakes and a pinch of salt and a pinch of freshly ground black pepper and pulse until blended.
Add the chopped scallion greens and do just a few pulses to incorporate.
When the ingredients are well blended, taste to correct seasonings and that is it!
I like to store pimento cheese in small mason jars that we can just pull out of the refrigerator, open and dip celery or crackers right into. It will keep in the refrigerator for a least a week but you won’t have it that long.
Enjoy
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| Pork Shanks |
Recipe: Pork Osso Buco in Bianco (adapted from Marcella Hazan)
Osso Buco is usually made with veal shanks. We decided to take this recipe (which in Hazan’s recipe uses veal) and substitute pork shanks. As you will see, it is a very basic recipe. Much more so than the traditional osso buco in red sauce. It is also incredibly delicious.
Ingredients (for two with leftovers)
1/4 cup extra virgin olive oil
2 tablespoons of butter
4 1/1/2 inch thick pork shanks
Flour, spread on a plate
Salt
Freshly ground black pepper
1/2 cup dry white wine
2 cups of Pork Stock (the original recipe uses water, but since we have homemade pork stock, we used it)
2 tablespoons of lemon peel (avoid the white pith)
5 tablespoons of chopped parsley
Technique
Use a Dutch oven or a large sauté pan - there is a lot of liquid added to this dish.
Put the oil and the butter in the pan and turn the heat to medium high.
When the butter stops foaming, dip the shanks in the flour - shake off excess - and put them into the pan (the pan should be large enough so that they are not touching).
Brown the meat deeply on both sides.
Sprinkle generously with salt and pepper on both sides.
Add the wine to the pan.
Adjust the heat to cook at a slow simmer and put a lid halfway on the pan.
After 10 minutes or so, check the liquid volume - it should be getting low - if it is add 1/3 cup of the stock or water.
Check the pan from time to time, add 1/3 cup of liquid as you go. You should have to add liquid. You want a delicious liquid in the pan when the shanks are done.
The shanks should be fork tender - the meat literally comes off the bone with a fork - after 1 - 11/2 hours for 4 shanks.
When the shanks are done, remove them to a warm plate using a slotted spoon.
Add the lemon peel and parsley to the pan and stir for 1 minute. Loosen the brown bits (fond) from the bottom and sides of the pan with a wooden spoon.
NOTE: If you have marrow inside the shank bones, and you are not planning to spread it on bread and devour it like I do, now is a good time to knock it out into the pan and stir it into the sauce.
Return the shanks to the pan, turn them over a few times in the sauce, and serve immediately.
Creamy polenta, garlic mashed potatoes and noodles are all a great compliment to the osso buco. Spoon some of that rich gravy over all and dig in. Enjoy!
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| Canned Corn and Canned Mixed Peppers |
Recipe: Canned Corn Salad (adapted from numerous old recipes)
I love New Jersey Corn. When we learned to pressure can, it was the first thing I wanted to can. When it is in season, I am ready to eat it on the cob on a daily basis. So, our larder has lots of jars of canned fresh corn, but you can use good local canned commercial corn for this recipe. Frozen corn - whether commercial or home frozen just does not work as well. This is a delicious dish to use anywhere that you would serve a cold salad. It may be your new potato salad!
Ingredients
Two cups of canned corn
Half of a large red onion, diced
Half of a cup of mixed, diced peppers - whatever you like. I do not go for heat with this recipe, but if you want to, introduce a jalapeño to the mix. If you only have one type of pepper, just use one. I don’t recommend using green bell peppers as they tend to overtake the corn’s flavor.
1/4 cup of good mayonnaise
Salt and Pepper
Technique
Drain the corn, rinse it and drain it again - you want it as dry as possible.
Mix the corn, onion and peppers together.
Stir in the mayonnaise - incorporate it well into the mix.
Add salt and pepper to taste.
Refrigerate for a few hours or for maximum flavor - overnight.
Enjoy!
Now - Get Cooking!
EAT REAL FOOD! EAT TOGETHER!
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