Savoir-Faire
Savoir-Faire
Jennifer Garant
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      La Belle Cuisine

A Tribute to Craig Claiborne

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

 

"Cooking is at once one of the simplest and most gratifying of
the arts, but to cook well, one must love and respect food."

~ Craig Claiborne


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A Pile of Pieces of Different Cheeses
A Pile of Pieces of
Different Cheeses

Tim Thiel
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Craig Claiborne, in his New York apartment in 1990
(courtesy AP)

A Tribute to Craig Claiborne

 


Peppers Falling into Water Against Yellow Background
Peppers Falling into Water Against Yellow Background
Michael Meisen
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La Belle Cuisine


from the introduction to Southern Cooking:

"Nothing rekindles my spirits, gives comfort to my heart and mind,
more than a visit to Mississippi... and to be regaled as I often have
been, with a platter of fried chicken, field peas, collard greens, fresh
corn on the cob, sliced tomatoes with French dressing... and to top it
all off with a wedge of freshly baked pecan pie."

 

Craig Claiborne's Pimiento Cheese Spread
(My very favorite, in the entire universe!)


Craig Claiborne's
Southern Cooking

by Craig Claiborne, 1987, Times Books/
2007 Univ. of Georgia Press

1/2 pound mild yellow Cheddar or
longhorn cheese
1/2 pound white aged sharp
Cheddar cheese
1 can (7 ounces) pimientos
1 cup chopped scallions,
including green tops
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon finely minced garlic
2 tablespoons Worcestershire sauce
6 drops Tabasco sauce
1/2 teaspoon freshly ground black pepper

Use a meat grinder, if possible, to grate the cheeses, using the cutter
with large holes. Otherwise, use the coarse side of a cheese grater.
Put the grated cheese in a mixing bowl and add half the juice from
the canned pimientos. Dice the drained pimientos and add them
along with the scallions.
Combine the mayonnaise, lemon juice, and garlic, and add the
cheese mixture. Add the Worcestershire, Tabasco, and pepper
and blend well. Serve at room temperature as a spread for crisp
crackers and raw vegetables or use as sandwich spread.
Yield: 8 to 12 servings.


Featured Archive Recipes:
Cheese Spreads, including Gigi's
Herbed Avocado Cheese Spread

Cheesy Retro Stuff
Deep South Cheese Straws
Gigi’s Walnut Cheese Bowl
The Liptauer Controversy
Pepper Biscuits w/ Cheddar-Pecan Spread


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