Derby Delicious

Derby Delicious Day!

Today is the running of the 2022 Kentucky Derby.  YAY!!  My husband John and I are taking some foods and going to a local brewery with friends to enjoy it.  Food is a very important part of the derby, per the Kentucky Derby Museum at Churchill Downs.

Early in 2021, my husband and I got stir crazy to escape our home as the pandemic continued.  We didn’t feel safe flying at that point, and, we were traveling with our parrot, Bobbie.  So….road trip.

We decided to do a loop to the east coast of the US and down to Savannah, then west to Atlanta and up through Kentucky and back to Michigan.  One of my favorite stops was Churchill Downs.  It was a bit surreal as was being used as a mass vaccination center with no races, but we did get to visit the museum there.  It was fascinating!

I have always loved watching the triple crown races, especially the Kentucky Derby.

But I digress.  In our Southern loop we enjoyed some foods not too common in our home state of Michigan.  One in particular stood out, Pimento Cheese.

My take on it

When we got home, I researched the cheese.  Apparently, there’s a different version for every restaurant and family unit in the South!  I made several versions and then set out to create a flavor I liked most.  So, at the bottom of this blog post is my favorite.  Enjoy!  Take it and make your own version.

Menu for May 9 – 14

Upcoming Classes

Click to see a calendar of upcoming classes.  In addition to the on-site classes that are on the calendar, I am working on developing a few online versions that can be accesses from anywhere.  Stay tuned for that!

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Pimento Cheese

Print Recipe

Pimento Cheese

A yummy Southern cheese that is great on sammies, as a veggy dip, on crackers, and more. Easy to make and always a hit!
Prep Time10 minutes
Course: Appetizer, Snack
Cuisine: Southern
Keyword: Cheese, Pimento
Servings: 12
Calories: 210kcal
Author: vkhanson

Equipment

  • 1 Stand Mixer

Ingredients

  • 4 oz extra sharp cheddar cheese shredded small
  • 8 oz cream cheese softened
  • 1/2 c mayonnaise ideally Duke's is the brand used
  • 1 clove garlic finely minced
  • 2 T onion finely minced
  • 4 oz jarred pimento drained and chopped
  • 1/2 t salt
  • 1/4 t black pepper
  • 1/2 jalapeno optional, deseeded & finely minced
  • 8 green olives optional, finely chopped
  • 1/4 t cayenne powder optional

Instructions

  • Place everything in stand mixer and beat at medium until blended.
    Makes about two cups.

Notes

I like to make this in two styles.  To do that, I make a full batch with just the first eight ingredients.  Then, remove half.  This is your mild version.  I then add half of the remining ingredients to the remaining cheese in the mixer bowl, blend and you have a version that bites a bit and with the saltier, umami flavor that olives bring, which I prefer.
Remember to use only half:
4 olives, 1/4 jalapeno, 1/8 t cayenne
If you decide to add extra olives than noted, keep in mind that they will bring extra saltiness to the cheese.

I would love it if you let me know if you change it and how.  The variations are truly endless.  Please share your adaptations in the comments.

Scones

Scones!

Love to nibble on a nice scone with coffee?

Have guests coming for the weekend? Here is a recipe that is sure to please! Enjoy some “down-time” and relax with friends or come meet new ones while spending time in the Art of Cookery kitchen. You will learn to make Country Scones.

Included are great tips and tricks for baking pastries…and scones in particular. Students will make and bake scones and take theirs home. 

This recipe is great for adapting to any seasonal fruit, dried fruit, chocolate chips.

Adult $29

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Quiche

Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. – Wikipedia

Learn tips and techniques for this quintessential brunch/breakfast dish.

Chef Valerie has developed what she believes is the BEST quiche.  Join this class and learn what it takes to deliver a perfect quiche to the table.  Discover ways to adjust but still keep the quality and texture at its peak.  See how to tell when it is done.  Learn how to treat the crust so it doesn’t become soggy.

Discover the differences between quiche varieties like lorraine, au fromage,  aux champignons, florentine ,and provençale.

$32 pp making 1 quiche

$28 pp for a couple making 1 quiche together

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Create a Charcuterie Board

How To Series – Show Me How To….

Create a Beautiful Charcuterie Board

Be inspired by the beauty and elegance of expertly curated charcuterie boards as we unravel the secrets behind crafting one that will impress your guests at any gathering. Learn the tips and tricks that will elevate your charcuterie game to new heights.

Charcuterie boards traditionally feature a delightful assortment of cooked and smoked meats, pâté, and cheeses. However, in this class, we’ll explore the vast possibilities beyond the traditional. Discover how to create vegetarian options and other innovative variations that will captivate and delight your taste buds.

In this hands-on session, each participant will have the opportunity to create their own personalized small charcuterie board to take home. You’ll learn the art of balancing flavors, textures, and colors to create a visually appealing and palate-pleasing masterpiece.

Chef Valerie Hanson will guide you through the process, sharing variations and adaptations that will allow you to craft charcuterie boards that reflect your own unique style and preferences. From experimenting with different ingredients to exploring artistic presentation techniques, you’ll gain the confidence to create boards that leave a lasting impression.

Whether hosting an intimate gathering or a grand celebration, your guests will be amazed by your creation, and you’ll have the pleasure of witnessing the joy on their faces as they savor the flavors you’ve artfully arranged.

Reserve your spot today and embark on a culinary journey that will inspire and impress, allowing you to become the ultimate charcuterie connoisseur.

Adult $29

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Beignet

Beignet

Pate a Choux is a unique dough that is the base for cream puffs, eclairs, beignets, churros, and many other pastries.  Once the technique for making the dough is mastered, make beignets that are impressive once finished and served.  

In this session, learn to make this unique cooked dough; and, finish by experiencing how to deep fry beignets.  Experience New Orleans wherever you are!  Deep frying is involved so be sure to wear long sleeves.

$29

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