I know I have gotten behind on my posts, but I have excuses. Last week I was moving into my new abode called Rammed Earth (it is made of mud, that is right mud), and this week am in Salt Lake City for training until Saturday. While sitting in my hotel room, since I cannot be at home in my new dream of a kitchen, I wanted to post this incredible foodie site for all of you who are dying to work in the food industry. This site has food jobs in all prongs of the industry including policy, education, agriculture, and design. And even if you are not looking for a new career or to continue your current one, it is a great spot to research organizations that are focusing on food issues and creating innovative solutions. Who knows, maybe you will find something amazing. See you back in my kitchen next week, I promise! 

Check it out...http://www.goodfoodjobs.com/ 

Southern Caviar

Pimiento Cheese

In the 1900s during the Great Depression, the pimiento pepper grew in abundance in Southern states. The state of Georgia was even known as the 'Pimiento Capital of the World'. It was the abundance of the pimiento peppers that sealed the deal for pimiento cheese to become a Southern staple. The basic recipe is extremely inexpensive using only grated sharp cheddar, mayo and pimiento peppers, which is why it was so utilized during those tough Depression years. But now the spread is so popular that restaurants all over the country have come up with gourmet versions to put on burgers, use as fritters, in grits and stuff into a great summer tomato. They even serve pimiento cheese sandwiches wrapped in green wax paper at the Master's Golf Tournament in Augusta, GA each year. However you choose to serve your pimiento cheese, it is sure to be a crowd pleaser. 

Pimiento Cheese Recipe

Makes: A lot 

Prep Time: 15 Minutes

Cook Time: None

1 jalapeno, seeded and deveined
1 clove of garlic, peeled
8 ounces sharp cheddar, grated (I like Kraft Crackel Barrel)
8 ounces gouda, grated
1/2 cup mayonnaise
1/3 cup sour cream
1 small jar chopped pimientos (including liquid)
1/4 teaspoon Worcestershire

Splash of Tabasco Sauce
Juice of 1/2 a lemon
Fresh black pepper to taste

In a food processor, grate sharp cheddar and Gouda. Remove cheese from food processor and set aside.

Replace food processor grater with chopping blade, process the jalapeno and garlic until a paste. Once processed add mayo, sour cream, lemon juice, Worcestershire,Tabasco, both grated cheeses and pepper. Process until mixture begins to resemble a spread. May have to scrape down the sides to make sure everything is combined well. Toss in the pimientos and parsley. Pulse to combine.

Serve immediately or refrigerate for up to 3 days.

The Summer Brain Freeze

Watermelon-Lemon Granita

I have always desired to have an ice cream maker in my repertoire of kitchen gadgets, but have not  found the time to purchase one. Since I do not possess the coveted summer time sweet maker, I have decided to supplement my sweet tooth with granitas instead. The granita is a semi-frozen dessert originating in Sicily. It is made from sugar, water and whatever flavor your palate desires, from fresh fruit to coffee. In Italy, the desired texture of a granita varies from city to city, but my version has the consistency, without the overwhelming faux flavors, of shaved ice.Whatever the texture or flavor you choose, granita is a fresh, light summer dessert that is sure to impress.

Watermelon-Lemon Granita Recipe

Makes: 4 servings
Prep Time: 10 minutes
Freezing Time: A few hours

4 cups of watermelon
1 large lemon, juiced
1/2 tsp. lemon zest
1/3 cup sugar
Fresh mint (garnish)

In a food processor or blender, add lemon juice and watermelon. Pulse until mixture is in liquid form. Pour mixture through a sieve into a large bowl. Press down on the watermelon while in the strainer to make sure you get all the juice out.

To the bowl, add the sugar and lemon zest. Stir until sugar has dissolved.

Pour mixture into a shallow square pan and place in freezer. Freeze for one hour. Remove and scrape with a fork to break up the crystals. Continue to do this each hour on the hour until you have the perfect crystallization.

Serve immediately with a sprig of fresh mint.

The Homemade Cracker

Sesame WonTon Cracker

A wonton is typically a type of dumpling commonly found in a number of Chinese dishes. In modern day, wonton wrappers have become such a versatile ingredient in the cooking world. They are now used to make ravioli, homemade chips, crunchy topping for salads and as I will show you here a gourmet cracker. I discovered this technique when I had left over wonton wrappers, because we all know that at least 1,000 come in a package. I am a huge cheese fan, smelly cheese included, and I wanted a homemade cracker that had a nice crunch with a light flavor. These crackers fit the bill! It also does not hurt that the recipe contains few ingredients, and is easily prepared for guests (or for your personal enjoyment) in under 30 minutes.

Sesame WonTon Cracker Recipe

Makes: 36 crackers
Prep Time: 5 minutes
Cook Time: 30 minutes or less

18 Wonton Wrappers, cut at a diagonal into 36 triangles
Sesame Seeds
Sea Salt
Cracked Black Pepper
Olive Oil

Preheat oven to 375 degrees and grease a large cookie sheet.

Arrange as many wonton wrappers on the cookie sheet (do not overlap). Lightly drizzle olive oil over the tops of the wonton wrappers. Sprinkle with salt, pepper and sesame seeds. Cook until lightly browned, roughly 5-8 minutes a batch. Be careful not to burn as they cook very quickly. I often rotate after a few minutes of cooking to make sure they cook evenly.

Remove each batch from cookie sheet onto a cooling rack. If not serving immediately, place in air tight container and save for another day. Serve with great cheeses and spreads.

*The size of your oven and cookie sheet will determine how many batches of crackers you will cook.

The Perfect Fourth of July Treat

Rustic Blackberry Galette

Today the Greensboro Farmer's Market opened up to display the most beautiful blackberries of the season. I just could not pass them up. About an hour before I called it a day at work, I decided to take on the challenge of baking a blackberry galette. For those of you unfamiliar, a galette is a French term used to designate various types of flat, round or freeform crusty cakes. I would describe it as a free form, rustic version of a pie. Galette dough is a blank canvas for which to be creative, whether you choose sweet or savory combinations: tomato, eggplant & mozzarella, leek, bacon & goat cheese, roasted vegetable or maybe fresh peaches. Now I am not a baker at all, and to be honest I actually dislike baking for many reasons. But this galette was by far the easiest 'baked good' I have ever tackled, and I plan on making it again for the upcoming Fourth of July weekend. So instead of making your typical strawberry, blueberry and whipped topping sheet cake for the Fourth...try galettes. I promise they will be a welcome change!

Rustic Blackberry Galette Recipe

Makes: 4-6 slices
Prep Time: 15 minutes
Cook Time: 1 hour

Crust

1 cup all-purpose flour
1/2 teaspoon sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into 1/2" slices
1/4 cup of ice water
1 egg white + 1 tablespoon water

Filling
2 cups Blackberries
1/8 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoons fresh lemon juice

In a small bowl, mix together the flour, sugar and salt. Set aside.

Using a pastry blender or your fingers, cut in half of the butter into the flour until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of lima beans. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times on a floured surface. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.

In a small bowl, mix the blackberries, lemon juice, cinnamon, nutmeg and sugar. Toss to combine. Set aside.

Preheat oven or gas grill (in the summer I prefer to use the grill as my oven) to 350 degrees. Cover a cookie sheet with parchment paper.

Remove dough from refrigerator. Roll out to a large circle-not too thin on the parchment paper. Place blackberry filler in the center of the dough, leaving about a 2" border for folding. Begin folding the sides of the dough over each other. The best part is there is no right or wrong technique to folding galette dough. Once complete, lightly brush the egg white and water mixture over the dough. Cook for 50-60 minutes, or until dough is golden brown. Remove and let cool for 10 minutes before cutting.