the easiest party nibble ever - cheese crisps

Crispy. Chewy. Cheesy. And incredibly easy. Party nibbles don't come easier than these cheese crisps simply made with slices of Monterey Jack cheese and a sprinkling of your favorite herb blend. That's it!

The super-simple recipe is from "Pasta & Co. By Request" by Marcella Rosene, one of the many many cookbooks residing on the Lonesome Road cookbook shelf. Published in 1991 and distributed by Sasquatch Books (gotta love that, heh), the cookbook contains tons of delectable recipes from the Pasta & Co. take-out food shop in Seattle, Washington.

I used part of an average 8 ounce rectangle-shaped block of Monterey Jack cheese, cut 1/4 inch thick slices, then cut the slices in half to make twelve small squares. I figured that the slices would spread out in the oven, so I left a lot of space around each one when placing them on the nonstick baking sheet. My spice blend of choice was Bragg Organic Sprinkle, a delicious seasoning blend of 24 herbs and spices. You can use your own favorite seasoning, or maybe just a bit of garlic salt. The cookbook suggests herbes de Provence with lavender or hot paprika but neither of these really tripped my trigger, I was looking for something very savory. Sprinkle a bit of seasoning on the cheese squares and bake in a 400 degree oven for 10 minutes. The cheese will emerge browned and bubbling (yum!) from the oven. Transfer the crisps to a wire rack covered with paper towels.
There was quite a bit of greasiness left on the baking sheet and I was considering using a low-fat version of the cheese for the next batch but not sure if the quality would be the same since lower-fat cheese tends to be not quite so melty. Another idea is to substitute Pepper Jack cheese for the Monterey Jack - I'm wondering how they would taste dipped in a little hot salsa? Pretty good, I'll bet.
Enjoy these tasty little noshes at your next holiday get-together, for a Super Bowl party (I won't even mention the Green Bay Packers) or just whip up a batch to have on hand for snacking or serving along with a nice steaming hot bowl of tomato soup. Just remember to make much more than you think you will need; these will go quickly!

Vermont cheese soup ... by Vincent Price?!?

"A man who limits his interests, limits his life."

- Vincent Price

As an old movie fan in search of interesting Halloween recipes, I once decided to research horror movie stars, hoping to find a treasured recipe from the likes of Boris Karloff, Lon Chaney, Jr., etc. Imagine my surprise when I hit the motherlode - actor Vincent Price was a gourmet and a foodie! Who knew? In fact, Price authored several books including "A Treasury of Great Recipes" with his wife Mary. When I first discovered this, I knew that I had to have this cookbook and amazingly I found it on the shelf at one of my favorite consignment shops.

"A Treasury of Great Recipes," first published in 1965, is a tour of some of the Prices' favorite restaurants with accompanying recipes. The book is not only noteworthy for the fabulous recipes, but also for taking the reader back to a time of elegant dining at famous restaurants like The Four Seasons and Sardi's. The restaurants' menus are as fascinating as the stories and recipes, a true glimpse into a different era in fine dining.

This wonderful Vermont Cheese Soup recipe is from "A Treasury of Great Recipes;" Price felt that it sounded kind of "far out." I don't particularly think so, but I do think that it's absolutely delicious. It isn't an overly-thick soup like those that have lots and lots of flour and other thickeners. And, though the recipe says that this will serve 4, it's really closer to 2 as it's written (unless you're serving the soup as an appetizer in very small cups).

The only changes that I made to the recipe were the use of black pepper instead of white pepper (I just don't like white pepper, it always tastes like dust to me), and I used milk instead of cream (which may be part of the reason why the soup wasn't super-thick). But if you like white pepper and want to use cream, by all means do so. And, even though I typically use low-fat cheeses, I used regular Cheddar cheese for this recipe since the cheese needs to melt nicely for the soup and that has not been my experience with lower-fat versions.

Ingredients:

• 3 cups chicken stock
• 1 leek (white part only), chopped
• 1 stalk celery, chopped
• 1/2 onion, chopped (you don't have to be too precise with the chopping; the vegetables will be strained from the broth later)
• 2 tablespoons cornstarch
• 1 cup shredded sharp Cheddar cheese
• 1/8 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• salt to taste (I found that I did not need to add any salt; the stock and cheese were salty enough)
• 1 egg yolk
• 1/2 cup cream
• 1/4 cup dry white wine (optional)

In a large saucepan, heat chicken stock to boiling and add leek, celery, and onion. Simmer for 45 minutes then strain into a clean saucepan.

Mix 2 tablespoons cornstarch with 2 tablespoons of cold water, stir into soup and cook until slightly thickened (you'll have to increase the heat a bit at first).

Add the Cheddar cheese and stir in until cheese is melted. Add pepper and nutmeg, and taste to see if you need more salt.

To finish, combine 1 egg yolk with 1/2 cup of cream. Mix together and stir in 1/2 cup of the hot soup. Add this mixture to the soup, stirring rapidly and cook for 2 more minutes (don't let it boil). If you wish, add 1/4 cup dry white wine just before serving. Serves 4 (very small cups) or 2 (larger bowls).

pimento cheese y'all...

White Bread's Best Friend!

Ever caught a strange food craving from a friend? A few years ago a friend of mine was having fearsome fitful cravings for pimento cheese. Couldn't get enough of it. Soon, the contagion spread and vast tubs of pimento cheese were being consumed on the Lonesome Road as well.

Alarmed by many of the unpronounceable ingredients in many brands of store-bought pimento cheese, I began to research recipes for this food of the cheese gods and discovered that it is amazingly simple. And, it's one of those preparations that tastes so much better when homemade. Plus you can control the fat content by using low-fat dairy products. Well, sort of.

Of course, the classic accompaniment to pimento cheese is white bread but I do like it heaped (too high) on stone-ground wheat crackers as well. Pimento cheese is really very subtle and mild, it combines best with flavors that aren't too assertive (no chicken and biscuit-flavored crackers, please). The amount of onion and garlic powders in the recipe can vary according to taste; personally I like to taste cheese, with a little extra seasoning.

And by the way, my pimento cheese-loving friend is partnering to open an online shop full of delightful accessories for young girls - check for Herding Turtles on Etsy soon!

ingredients:

• 8 ounces low-fat Neufchatel cheese
• 8 tablespoons low-fat mayonnaise (substitute half sour cream if you like)
• 8 ounce jar of diced pimentos, well-drained
• 3/4 teaspoon onion powder, more or less to taste
• 1/2 to 3/4 teaspoon garlic powder, more or less to taste
• 2 cups shredded sharp Cheddar cheese
• salt and freshly ground black pepper to taste

Combine ingredients thoroughly; check seasonings and adjust to your taste.
And, try not to eat it all at one sitting.