One of my all time favorite foods is my mom’s pimento cheese. It’s sharp, yet creamy and has a sweet, smoky, peppery flavor from the pimentos. I can literally eat it with a spoon. I do eat it with a spoon. And I eat it on bread or crackers, on celery and carrots, and on nice, tart apple slices. Her secret? Dukes mayonnaise. If you are a fortunate soul, you live in the south where Duke’s jars line your grocery shelves. For the rest of us, we have to make do, and the packaged variety just doesn’t cut it. Not for pimento cheese.
In those cases, Julia Child comes to the rescue. Super Julia!
This cookbook, Mastering the Art of French Cooking, is one of my go-to’s, not just for blogging but as a kitchen staple. It’s not only because I’m a self-proclaimed francophile but the recipes rock, the layout is intuitive, and Julia Child’s timeless voice resonates throughout–something unique for its day. Every recipe translates to today’s table. Try the Coq Au Vin and tell me if you agree.
Thanks to Google Books, I found the recipe uploaded and ready to go, so if you don’t have a copy yourself, you have this for your recipe drawer. If you’re super organized, you don’t have this problem, but I have a drawer full of recipes from magazines, the internet, and printed on recipe cards.It’s like a card catalog but nowhere close to being orderly. If I could shrink myself down to a 6 inch person, I would go swimming in this drawer because it’s full of ideas and all the good meals I will have in the future.
In the past, I’ve used olive oil for the mayo, but the finished product was really strong. It tasted like I was eating mayonnaise-textured olive oil, which would be awesome for some sandwiches or recipes, but I wanted something a little more subtle for the pimento cheese, so I used canola oil. Here’s what Julia has to say about the subject:
Don’t let homemade mayonnaise intimidate you. If you have a whisk, you can do it, though I recommend to do it in a food processor or blender unless you are a hairstylist or one of those crazy people who like to do CrossFit. In both cases, whisk away; your arms can handle it.
- 16 oz. Extra Sharp Cheddar Cheese, shredded
- ⅔ cup mayonnaise, preferably homemade (or more if you like it really creamy--which I do but I'm writing for the masses)
- 1 7 oz. jar of diced pimentos
- ½ tsp. black pepper
- ¼ tsp. salt
- healthy pinch of sugar
- Mix everything in a bowl.
- Cover and chill for at least two hours. It's better if it sits overnight.
- Serve on burgers, on sandwiches, or with veggies or apple slices.
- Store in your refrigerator for up to a week.