Best The Root Cafe Pimiento Cheese Recipes

PIMIENTO CHEESE

Pimiento Cheese image

Provided by Food Network

Time 10m

Yield about 2 cups

Number Of Ingredients 10

Ingredients

1/2 pound sharp cheddar cheese, grated (about 3 cups loosely packed)
1/2 cup homemade blender mayonnaise, recipe follows
1/4 cup (1 small jar) sliced pimientos with their juice or 1/4 cup chopped roasted red bell peppers
1/2 small onion, grated (about 1 tablespoon)
Cayenne pepper
1/2 teaspoon dry mustard or 1 teaspoon prepared
1/4 teaspoon salt
1 large egg
1 cup peanut oil
1 tablespoon fresh lemon juice

Steps:

Mix together all the ingredients except for the cayenne. Season to taste with cayenne.
*Pimiento cheese is a staple of picnics and lunches throughout the South. It is spread on sandwiches, used as dip, and stuffed into celery ribs.
Put mustard, salt and egg in a blender and blend for about 20 seconds. Add the oil very slowly, in droplets, and blend until all of the oil has been bound with the egg mixture and the mayonnaise is thick and creamy. Add the lemon juice and blend briefly to incorporate.

THE ROOT CAFE SAUERKRAUT

The Root Cafe Sauerkraut image

Provided by Food Network

Time P28DT35m

Yield 3 to 4 quarts finished sauerkraut

Number Of Ingredients 3

Ingredients

1 large head cabbage (4 to 5 pounds)
Kosher salt, for seasoning
Whole caraway seeds, for seasoning

Steps:

Remove papery outer leaves of the cabbage, then cut head into quarters and remove core. Set each quarter on a flat side and slice thinly crosswise with a sharp chef's knife. To every 2 pounds 3 ounces of sliced cabbage, add 1 1/2 tablespoons salt and 1 1/2 teaspoons caraway in a 2-gallon glass or ceramic crock, then smash and stir with a wooden meat tenderizer (the goal is to break cell walls so that water will come out) and tamp down to get air out. Continue until all cabbage is chopped, seasoned and gently smashed. Mixture will produce its own brine from salting and smashing.
Brine should completely cover cabbage by about 1/2 inch; if not, add necessary amount of brine made of 1/3 cup salt to 1 gallon water. Place a plate down inside crock on top of cabbage; weigh down with a clear plastic bag or two filled with brine.
Put a breathable cloth on top that is big enough to cover the surface of the crock and tie gently with twine, tight enough to hold the cloth in place but loose enough to be slipped on and off. Check kraut daily, skimming any white mold from the top and making sure brine is high enough, adding more brine if necessary. (See Cook's Note.) After 1 week, begin tasting kraut for doneness. If more salt is needed, dissolve some in water and add to kraut.
Kraut should be ready after about 2 to 4 weeks, depending on temperature. When the kraut is ready, transfer kraut to containers, then pour or ladle brine over kraut to cover. Put lids on containers and store in the fridge. (Once the sauerkraut is stored in the fridge fermentation and flavor development will stop.)