Honestly, estate sales creep me out a bit. Walking through someone's home, rummaging through their stuff. But this particular sale was just a few doors down and truthfully, I've always wanted to see the backyard. The woman's mother (or father) must have been a heck of a gardener.
As I walked through the dated kitchen, a vintage grater caught my eye. It just felt special to me. When I went to pay the woman for my new found treasure, she fondly and quietly exclaimed under her breath, "Mama's grater." The expression in her voice suggested there was a cherished memory attached to the old kitchen gadget. Perhaps she wasn't quite ready to part with it for the few measly dollars I was about to pay her. Her friend who was assisting with the sale encouraged her to let it go...."she couldn't keep everything."
When I returned home later, I thought about how many great memories are created in the kitchen, the heart of the home! Some of my best memories as a kid (and an adult) are the times spent cooking during the holidays with my mom, sisters and cousins. There is a special bond formed between people in the kitchen. Teaching, learning, talking, laughing, loving.
Pimento cheese is definitely one of those Southern traditions that perhaps many of you remember your mothers and grandmothers making, and while this was my first time making it, maybe this old grater had done this a time or two? The excitement of the Masters last week sparked me to search for the famous pimento cheese recipe of Augusta National, but I was unsuccessful. Apparently, the recipe is just as coveted as their memberships! However, I did happen upon this suggestion by former Gourmet magazine food editor, Ruth Cousineau. I hope you enjoy it.
Pimento cheese is definitely one of those Southern traditions that perhaps many of you remember your mothers and grandmothers making, and while this was my first time making it, maybe this old grater had done this a time or two? The excitement of the Masters last week sparked me to search for the famous pimento cheese recipe of Augusta National, but I was unsuccessful. Apparently, the recipe is just as coveted as their memberships! However, I did happen upon this suggestion by former Gourmet magazine food editor, Ruth Cousineau. I hope you enjoy it.
"Masters" style Pimento Cheese
found here and adapted
Makes 2 sandwiches
Ingredients:
4 oz. extra-sharp Vermont yellow cheddar, finely grated (1 1/2 cups)
Half a jar of pimento (3 oz.), drained, finely chopped (1/4 cup)
2 tablespoons Duke's mayonnaise
1/2 teaspoon Texas Pete pepper sauce
1/2 tsp. salt
1 cup watercress sprigs, tough stems discarded.
To prepare: Mash cheese, pimento, mayonnaise, and hot pepper sauce in a small bowl with a fork until well combined. Season with salt to taste. Cover and chill 1 hour for flavors to blend. Spread pimento cheese evenly on bread. Top with watercress sprigs. Cut each sandwich into triangles and serve.
*My notes:
Be sure to use a good quality cheese and grate yourself.
After dicing the pimentos, press them in a paper towel to remove excess moisture.
To serve Augusta National style, use simple white bread.
