When I was growing up in Germany, and my parents went to the PX, sometimes, if I was lucky, my mother would buy Pimento Cheese. I loved it! I’m not the only one. According to Epicurious Regional Favorite Recipes, Pimento Cheese is the second most popular recipe in the East South Central region of the United States.
I know I can buy it at the store, and I know that if I buy it at the store, it’s not going to be as good as mine, and it will have all kinds of nasty preservatives and other ingredients I just don’t want.
Why would anyone want to write about Thousand Island Dressing? It’s yucky! It’s that reddish stuff that sits on the salad bar and congeals because no one wants it, and rightly so. It’s the “secret” sauce on the Big Mac, and has become so common that you probably don’t even notice it on your sandwich anymore. That’s a pity, because this is a grand dame of salad dressings with an interesting and honorable history.
Thousand Island Dressing is named for the archipelago of 1,864 islands that straddles the Canada-U.S. border in the Saint Lawrence River. Some of the islands are very small indeed. The one pictured above supports a single tree and two bushes. The dressing was popularized by May Irwin, a Canadian vaudeville star in the 1890’s. She had a home in Grindstone Island, one of the Thousand Islands. She said that the dressing reminded her of the Thousand Islands, and enjoyed the dressing so much that she requested the recipe from Sophia LaLonde, a fishing guide’s wife who frequently made the dressing for her husband. Miss Irwin then gave the recipe to George Boldt, the proprietor of the famous Waldorf-Astoria Hotel, who instructed his the hotel’s maître d’hôtel, Oscar Tschirky, to put the dressing on the menu. In 1950 the dressing became a standard, and started its decline into the gloppy mess we have today.
One of the things we do at The Good Plate is to reconstruct packaged foods, so they taste better, and don’t have the preservatives common in packaged foods. I knew that venerable Thousand Island Dressing deserved a better place, and making it from scratch would make it one of my favorites, especially for sea food salads.
I made a crab salad for the dressing, and some Balsamic Toasts to go with them. This was in the midst of Spane and his friend making Play Dough on the stove. There are little bits of homemade Play Dough all over the place. Time to clean!
It had been so hot lately in Los Angeles, and even though the day promised to be only in the high 70’s, I still did not want to heat up the house. It was also Friday, which in our house, means no meat. We had some left over grilled sweet peppers that I wanted to use, and some remnants of other vegetables. My friend, Amber, had planted a basil plant I had brought home into two larger containers, and they had plenty of leaves to go with my vegetables. So, what kind of good, cool salad could I make and still have the protein that our bodies require? Lentils were the perfect answer!
As I was checking out at my favorite store, the Adams Supper Market in Glendale, I mentioned my plan to the cashier, and said I would be back later to get some nice crusty bread to go with it if I didn’t have any at home. As it turned out, I did have bread at home, but by the time I discovered I didn’t have any butter, Adams Supper Market was already closed. No problem, Olive Toast to the rescue!
It’s a recipe for a cool, protein rich salad on a hot day.
I think all of us have been tempted to buy the pesto sauce in the refrigerated sauce section at the supermarket. The one at the supermarket has things in it you will never find in fresh pesto, whey, milk, canola oil, water and 2% or less of garlic puree. Some brands do have pine nuts, others use walnuts. But, there is nothing like the real thing.
Pesto is one of the easiest sauces to make, and can be used on a variety of foods. Heck, it’s good just on a spoon!
When you make pesto, it’s important to have fresh ingredients. If you can find pine nuts in the refrigerated section, those are best. If not, look for nuts that are of a uniform pale cream color, with no spots. Pine nuts are the edible seeds of, yes, pine trees. Please use good Parmesan cheese as well, you don’t have to get Parmigiano-Reggiano, but at least get the cheese in the refrigerated section.
If you’re angry at someone and want to take your aggression out on something, you can use a mortar and pestle, and grind away for a very long time. Or, if you don’t have any aggression, then please use a food processor.
So, a few weeks ago I was at the market and there was a package of Uncle Ben’s Taco rice in the Manager’s Special section. I thought, hey, why not? It might be good. I prepared it according to package directions on Tuesday. When Spane tasted it, he made a face. I tasted it, and I made a face, too. I even put Tapatio on it, and sour cream, and it still tasted like dirty, old socks. Mind you, I’ve never tasted dirty, old socks, but I imagine they probably taste like that rice – horrible. Moral of the story, don’t by Uncle Ben’s flavored rice.
After that debacle, I was determined to make good Mexican rice, but my stove, Bertha, is on the fritz. I had to find another way to make it.
I also had a pork loin roast, and I wanted to marinate it, but, it too, could not be roasted in Bertha. I had to find another way for that as well.
In Act 5, Scene 1, of Shakespear’s The Tempest, King Alonso asks his jester, Trinculo, “How camest thou in this pickle?” And the drunk Trinculo – who has indeed gotten into trouble – responds “I have been in such a pickle since I saw you last …”
The meat tastes great on a summer day. The redder the better, I say!
The black seeds can be salted and baked in the oven for about 10 minutes to make something very similar to sunflower seeds, only you eat the whole thing. You cannot get the black seeds in a seedless watermelon, however, so you may have to go to an organic or farmer’s market to find them.
The juice of the watermelon makes a fine drink when filtered through a very fine mesh. Pantyhose work very well for this, clean of course!
The rinds make delicious pickles, so you can have watermelon with your roast pork in the winter time when summer is only a warm memory. The best rinds are from the larger melons, usually the ones with seeds, so if you want good pickles, you might want to get melon with seeds.