Friday, April 08, 2011
I like how some bloggers do the "Wordless Wednesday" thing, and a while back Tracy either sponsored or encouraged "Pink on Saturday," or something like that. I've been thinking that I'd start having a "Food on Friday" theme. Russ and I both like to cook and love adventurous eating, not weird stuff (to us), but mostly exploring ethnic and fresh foods, so I kind of like the idea of recording some of our food "successes." It'd be fun if some of my blogging friends followed suit, so I could steal your recipes and pass them off as my own to my unsuspecting friends and family!
Mr. Pip, which I enjoyed, if you can say you've enjoyed a book with so much tragedy. The content of the book didn't lend itself to a food theme for our meeting, so we all agreed to have high tea, basically...with wine instead of tea, ha, ha.
I brought pimiento cheese tea sandwiches from my Teatime at the Inn cookbook. I love that cookbook; the sandwiches remind me of a wonderful tea, which included pimiento cheese tea sandwiches, that Paige and I shared with my sister-in-law, Ann at the Haymarket District in Lincoln, Nebraska years ago.
Pimiento Cheese Tea Sandwiches
3 oz. cream cheese, at room temperature
3 Tbsp. mayonnaise
1 tsp. Worcestershire sauce
3 cloves garlic
8 drops Tabasco
1 6-oz. jar pimientos, liquid drained and set aside
1 Tbsp. chopped parsley, chopped
12 oz. grated sharp cheddar cheese
1/2 cup coarsely chopped pecans
5 thin slices fresh tomato
10 thin slices whole-wheat bread, crusts removed
Combine cream cheese, mayonnaise, Worcestershire sauce, garlic, Tabasco and pimiento liquid in a food processor and pulse several times; add parsley and pulse several more times. Turn mixture into a large mixing bowl. Stir in pimientos, cheddar cheese, and pecans. Chill for 6 hours. To assemble, place tomato and a handful of sprouts on 5 slices of bread. Spread pimiento cheese mixture on remaining half. Put tops and bottoms together. Cut each sandwich into 4 triangles.
I skipped the tomatoes this time since they're not in season, but they were delicious without them, and certainly very healthy, considering they had sprouts in them, ha,ha.