A couple of weeks ago, I had the opportunity to attend the Philly-area food blogger potluck. I love these gatherings, because it is an opportunity to taste a huge variety of foods, all prepared by people who more than usually interested in such things. At the last potluck, someone had brought a tray of what looked like plain tea sandwiches. Triangles of white bread, crusts removes, and a thin layer of orange-y cheese in the middle.
I steered clear of this particular tray for sometime, a little appalled that someone would have brought something so seemingly basic. Then, as I was talking to a friend, she said, "Have you tried the pimento cheese sandwiches? They are amazing!"
Upon her urging, I walked over to the food table and picked up a triangle and bit in. I discovered that what I had taken for soul-less white bread was actually a bit chewy and sour, with a fresh, newly baked aroma. And the cheese that was holding the slices together? Pimento cheese that was pungent, sharp, tangy and wonderful. These were not my Aunt Doris's tea sandwiches.
Earlier this week, Cookthink ran a post about the many ways that it's possible to reinvent pimento cheese, which made me start thinking of those potluck sandwiches. I think that there is pimento cheese in my very near future.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
Reader Comments (Page 1 of 1)
5-09-2008 @ 5:37PM
Les DuLunch said...
I grew up on pimento cheese made with just cheese (half medium and half sharp), mayo, and pimentos.
Now I more or less use the recipe from The Blue Willow Inn Cookbook. I use 1 lb of extra sharp cheddar (grated with a Mouli), 8 oz of cream cheese, about 3 Tbs of mayo, 1 Tbs of Worcestershire sauce, a 7 oz jar of diced pimentos, and a generous grind of black pepper. I throw all of it into the mixer at the same time and mix it till it looks right.
I have replaced half of the pimentos with chopped green olives, and I've replaced half the cheese with pepper jack. Next time I experiment, I think I'll replace half of the pimentos with some chipotles in adobo.
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5-12-2008 @ 9:36AM
Sally said...
Over the weekend we had a cheese spread that reminded me of pimento cheese. It was made with white cheddar cheese and had some pinot grigio in it. I'm sure it had pimento, too. It was very good.
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5-12-2008 @ 9:37AM
Marisa McClellan said...
Mmm, Les, I'll have to try it with those suggestions!
Sally, that sounds delicious!
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