Mini Mushroom, Cheddar and Herb Phyllo Tarts

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There's a lot of work and time that goes into developing most recipes.  I mean, I took me years and trials to perfect my barbecue sauces. Fortunately, for me (and for you), this one only took me one night.

How did this come to be, you ask? Well, I had an idea.  I wanted something relatively easy with mushrooms, herbs and cheese. The easy part came to me as I passed the up the stock of Athens Min-Phyllo Tarts in the freezer section. (Actually, they were above the frozen foods because they can be kept at room temperature, but freeze them if you won't be using them within a week.)  I have used them multiple times, like in THIS recipe. They are the perfect "already made for you" vessel to be filled with just about any savory or sweet concoction. And, they are pretty inexpensive. One (1.9-ounce) package is $3 or under. 

Now, let's talk about the mushroom component; easy and economical, as well. Buy the mushrooms already cleaned, stems trimmed or removed and sliced for this recipe. Because let's think about it...why would you pay the same price for 8-ounces of whole mushrooms if you're going to clean off the dirt and trim or remove the stems?  I don't know about you, but I don't want to pay for dirt and stems that I won't use. Just make sure that the sliced white button mushrooms are still white and firm and the sliced Shiitakes are in good shape.

On to the cheese and other ingredients. I originally wanted to use Gruyère, but I have a ton or aged white cheddar, so I went with that. Shallots, garlic, thyme and parsley are a natural combination with just about any savory mixture. I used butter and olive oil to sauté said ingredients because of both flavors and the oil keeps the butter from browning over a higher heat. 

After taste testing, there was still something missing. In comes the crushed red pepper flakes for a little kick and a couple tablespoons of crème fraîche to make it a little creamy with a hint of decadence.

Put it all together and it is a winning combo or flavors and textures! Add this to your appetizer list for upcoming holidays or any occasion.  Enjoy!

Goat Cheese and Gouda Pimento/Pimiento Cheese

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Pimiento or Pimento? They are both equally accepted.  The former is the original Spanish term for mild cherry peppers.  The latter is just how the term evolved.  Is the latter a Southern term?  I don't know.  I do know that when I say it, it sounds like PUH-MEN-UH and I do spell it as pimento . However you spell it or say it, it is a delicious little pepper that adds flavor and color to a dish or a stuffed Manzanilla olive.  Speaking of stuffed olives...

Quick story... Someone close to me (I will not name the person) with a very high IQ once asked, "So do they just take the pimentos out of the olives and put them in jars?" OMG you should have seen the expression on my face!! I just about died from laughter and disbelief. It was truly a "you've got to be kidding me" moment!!!😂

Ok, back to the cheese.  How many variations of the classic pimento cheese are there? I have no clue, but I bet one could write a book just about pimento cheese (Wait, I just looked. There is one!).  Some refer to it as the peanut butter of the South, but I like to think of it as the flavored butter of the South.  You can do almost anything to or with a basic recipe.  Add jalapeños, bacon, horseradish, buffalo sauce, onion, olive spread, chipotle sauce, etc...and/or change up the cheeses, like in this recipe.  Once again, the possibilities are endless!  Having said that, there is one thing that must remain in any recipe, a good amount of quality  Cheddar cheese and mayonnaise (NOT the salad dressing stuff).  The other thing that is an absolute must is the technique.  What ever cheese you are using, grate or crumble it yourself.  Step away from the bags of the pre-shredded stuff.  There are stabilizers in there and they lend an off-putting taste to the end result.  Another important tip is to let the cheese mixture set-up in the refrigerator for a couple of hours, especially if you are using add-ins or using different cheeses.  This allows the flavors to develop.

In this particular recipe, the original called for adding pecans to the mixture, but I really like the side addition/option of the candied pecans.   If you choose to "go-nuts", you get that whole sweet, savory, creamy and crunchy thing all-in-one bite.  If you choose to stay in the nut-free zone, you still get a delicious mouthful of flavor.  Along with the pecans,  I like to serve this pimento cheese recipe with Blue Diamond Artisan Crackers; either flax seed or multi-seed.

Sunday Dinner

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Caramelized Onion and Apple Tassies

Cassoulet with Toulouse Sausage, Lamb Stew, and Duck Confit

Simple Green Salad

Country Bread

Chocolate Tart

It's that time of year when I get to choose the Sunday Dinner menu. Actually, I choose most of the Sunday menus, but this Sunday happens to precede my birthday (always nice to turn 21 again).  You'll note that not much has change over the past three years when my birthday rolls around.  In fact, the only thing that really changes on the menu is the appetizer and dessert.  I promise that one of these years I will get to the Cassoulet.  But it is very involved (I even make my own sausage) and I spend days prepping.  So for now, I will keep it simple and share the appetizer.  

We enjoyed these little bite-sized cups a few weeks ago.  They were so delicious that I wanted to make them again while the apples are at their peak.  I changed up the original recipe a bit to suit my own tastes.  The original recipe called for Asiago cheese in the dough and filling, but I chose to use a good aged White Cheddar, but just in the filling.  I completely omitted the cheese from the dough.  I also used apple cider vinegar in lieu of balsamic since there are apples in the recipe.  I added some crème fraîche for richness and an egg as a binder.  These adaptations made for a two bite cup of Fall goodness.  Oh and I almost forgot... there's bacon in there too!

Sunday Dinner one year ago

Sunday Dinner two years ago

Sunday Dinner three years ago

Cheddar Cheese Soup

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This is one of the first soups I make when the temperatures begin to dip. The taste is perfect after a long walk in the woods with the dogs or a chilly morning on the soccer fields.  It is warm, creamy, and cheesy without being too heavy.

A mixture of onions, carrot and celery (the French Holy Trinity) make up the bulk of the mirepoix, but I like to add a little garlic as well.  This recipe is thickened with flour and stock, giving it a clear flavor edge over the canned, condensed varieties.  Chicken stock is used for the body, but vegetable stock can be used for a vegetarian version.  It is all pureed until smooth and creamy.  *(Bonus for those of you who have picky vegetable eaters---they will never know what's in it other than cheese.)*  I like to use half-and-half instead of cream for calorie and texture concerns.  I use a quality aged white cheddar (the yellow color comes form the pureed carrots).  Remember that this is cheese soup, so use the good stuff and grate it yourself.  Serve it with with a handful of croutons and cayenne pepper for a kick.  

Asparagus, Ham and Cheddar Frittata

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Although the weather felt like summer this past weekend, it is still Spring on the calendar and in the markets.  I'll use the opportunity to share this dish that is perfect for breakfast or brunch.  It is simple to put together and the combination of flavors are eggcellent.  (Sorry, couldn't help myself☺)

Frittatas can be cooked several ways.  The combination of ingredients in the frittata and how I like my eggs to set determine the method.  This method uses the stove top and broiler.  The eggs set slightly on the stove before being placed under the broiler where the frittata becomes puffed and golden.  The eggs are set, but they are still slightly wet---a texture that I prefer when paired with the asparagus and ham.  If you like your eggs a bit firmer, just leave it on the stove for a little longer before placing under the broiler.

It is delightful served warm, but equally delicious at room temperature.  Any leftovers make for a scrumptious breakfast panino.

Pimento Cheese

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I love my Southern heritage.  Its culinary treats from barbecue to biscuits have enriched my life.  There is so much to love and eat!

I think it is safe to say that every true southerner has a recipe for pimento cheese.  There are acceptable versions of it in the store, but there is nothing like homemade pimento cheese.  

Southerners eat this stuff like peanut butter.  Whether it is on crustless white bread for a garden party, stuffed in celery for bridge club, or served with good butter crackers for a football tailgate, they eat pimento cheese by the bucket loads.  And I understand why.  Cheese, mayonnaise, sweet peppers, and hot sauce...what's not to love?

Fortunately, I am able to share my Southern roots with my husband and children to expand their culinary world.  They love this stuff!  Actually, my children do not know life without it.  They were eating pimento cheese when they were babies.  We mostly eat it with crackers, but I enjoy it on white bread with a thin slice of ham.  Yum!

There are countless recipes out there for pimento cheese.  I feel like I have tried them all.  But this one is the keeper!  I keep the heat to a minimum for the kiddos and serve extra hot sauce on the side.  To turn up the heat, add some diced pickled jalapeños.  Just remember, like my Sweet Onion Cheddar Spread, get the good stuff and grate it yourself.  It makes a difference.

So, whether you are from the North, South, East, or West, serve this at your next party or get-together.  Because even if your guests have never heard of pimento cheese, they will quickly hop on board!