Make This One Batch of Pimento Cheese and Use it in Everything

Growing up in Mississippi, I ate a lot of pimento cheese, mainly on crackers or in sandwiches with white bread. If these were the only two ways I ever consumed this wondrous spread, I would be happy, but pimento cheese can be so much more. Below you will find a multitude of tasty uses for “the caviar of the South.”

Source: Make This One Batch of Pimento Cheese and Use it in Everything

Try using Crystal [hot sauce] instead of Louisiana. It has less salt (so you can put more) and more/deeper cayenne flavour— note that I say flavour, not heat, because the label claims this uses “aged” peppers.

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The Key to Perfectly Cheesy, Melty Omelettes

Here’s a perennial omelette problem: You want the cheese in the center to be warm and melted, but by the time the cheese melts, the eggs are overcooked. Conversely, you can have perfectly tender curds of egg, but barely melted cheese. What’s the solution?

The trick is to give the cheese a head start in melting by mixing it with hot ingredients.

Source: The Food Lab: A Quick Guide to Stuffing Omelettes

I’ll try this, but the best thing I ever did was learn how to make an omelette, French style, from old Julia Child videos on YouTube:

Make These Grilled Cheese Roll-Ups for Easy Snacking or Soup Dipping

It’s not easy …being cheesy 😉

Guys, it’s finally here – it’s National Grilled Cheese Month!

Yes, it’s the best month of the year. And to celebrate, I share with you my absolute favorite and easiest grilled cheese recipe of all time.

Source: Grilled Cheese Roll Ups

Tomato soup, like all soups, exists only as a base for stews. That is all.

Use Egg Wrappers Instead of Tortillas for Protein-Packed Sandwiches

I have a thing for pinwheel sandwiches; they’re just so pretty and such perfect finger foods. What if you could skip the tortilla or traditional wrap and use protein-loaded eggs instead? These wraps take the trifecta of breakfast foods, ham, eggs, and cheese, and turn them into portable bites that can work as breakfast or lunch.

Source: Recipe: Egg Wraps with Ham and Greens

Better yet – don’t use flour or cornstarch, but add a little bit of cream cheese and a bit of almond flour to do the same thing without cranking the carbohydrates back up.

  • two eggs
  • tablespoon of cream cheese
  • 1/2 tablespoon of the almond flour

Put it all in a small bullet blender, and blend the snot out of it.  Then pour into a large pan so it’s nice and thin. Adjust the ingredients to make it thinner or thicker, as needed.

Another good use, do the same recipe – add a 1/8th tsp of cinnamon and vanilla but pour in a smaller pan to make basically crepes that area fantastic replacement for pancakes that have almost no carbs in them or for use with sweet instead of savory.

Turn an Everything Bagel Into an Amazing Grilled Cheese by Flipping It Inside Out

There’s an inherent structural problem with a bagel sandwich: Eaten properly, with one’s hands, of course, there is an inevitable falloff of seeds. Half of those poppy, sesame and even browned onion bits always seem to end up on the plate—or one’s lap. (The struggle is real.)

Enter the inverted-bagel grilled cheese sandwich situation at Sadelle’s in New York, where the team takes one of baker Melissa Weller’s chewy and small-ish bagels, slices it in half, flips it inside out, sandwiches layers of American and Muenster cheese in the middle, and then throws it onto a griddle for toasting and melting. The result is dripping with cheese that clings to all of those seeds.

Source: Everything Bagel Grilled Cheese

Q: How do you keep the cheese from leaking out the hole at the bottom?

Strategic cheese placement, and mayonnaise.

Mayo can act as a sort of sealant, and you can put just enough that it prevents the cheese from spreading out too far. When I make a grilled cheese on sandwich bread, I spread the thinnest ever amount of Cains/Best Foods mayo on the inside before putting down my cheese.

I also find that the barrier it creates prevents the bread from cooking through completely, so you have a nice crusty crust on the outside, with slightly softer bread inside, and goopy cheese inside of that.

Now if you’ll excuse me, I’m off to get second breakfast.

Transform Soft Cheeses Into Dressing or Dipping Sauce With This Template

The secret to transforming your favorite soft cheese into a salad dressing is your blender. You can use a regular blender, a fancy high-speed blender like a Vitamix or Blendtec, or a handheld immersion blender. All three get the job done, so the choice is yours.

Source: A Template for Turning Any Creamy Cheese into a Quick Dressing

That sounds like a lot of work when I can just dip in the melted cheese …or just pour said melted cheese straight into my mouth.

What about hard cheese? Get some sodium citrate.

This 500-Year-Old Additive Makes Your Cheddar Turn Pink

If you’re the type with enough self-restraint to allow cheese to stay in the fridge for a while, you might be alarmed by the fact that it’s turned pink. Not to worry. It’s probably due to a harmless, and ancient, additive.

Source: This 500-Year-Old Additive Makes Your Cheddar Turn Pink

Maybe if they used much fresher annatto, some that’s newer than 500 years old, the cheese would not turn pink so fast. When I cook, I like to use the freshest ingredients I can find. 😉

The reason for the additive is not unlike what the industry is doing to farmed salmon, to dye the meat pink.

 

Add Grated Cheese to Pasta Before the Sauce to Mix It in Better

The Silver Spoon, originally published in English by Phaidon in 2005, was the first cookbook Phaidon published and the first cookbook Emilia Terragni, the publisher of Phaidon’s cookbooks and architecture books, ever worked on. The tome has gone on to sell so many copies and be one of the most essential Italian cookbooks around. To celebrate its 10th anniversary of the English edition (and the revision of The Silver Spoon: Quick and Easy Recipes), Emilia has picked out the lessons she finds indispensable from the very big, comprehensive Silver Spoon.

Source: The Greatest Hits & Tips from The Silver Spoon Cookbook

I’m odd, I actually prefer my cheese cold, hard and on top. The contrast in temperature and texture to the past is what I enjoy. I’ll even sprinkle it on a little bit at a time for max effect.

Don’t get me wrong, I enjoy melted cheese too, in some dishes I prefer it, but most times I prefer the above.

Add Tahini to Make Any Sauce or Dip Creamier

A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.

And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.

Source: 7 Ways to Make Everything You Cook Deliciously Creamy

Tahini is easy to make yourself.  Alternately, one could use sodium citrate for creamy cheese

Use Cold Butter to Make a Better Butter Sauce for Pasta

Italians are pretty specific about how to cook and dress their noodles, and we urge you to adhere to our ten basic rules when cooking pasta!!

Source: The 10 Most Important Pasta Cooking Tips

Ugh, first one is about salting the water.  Don’t do that – it’s a waste of salt.