My love and knowledge of cooking probably started years ago. My mom has a laminated 'cookbook' that I made in 2nd grade. "I didn't teach her to cook," she says. " She picked that up all on her own." We are definitely two completely different types of cooks. She always follows a recipe, unless it's something like her Mimmie's Oyster Dressing that she's been making for over 30 years.
"Do you have a recipe for that?" "No," I answer. "But, I can write one up for you. I just have to figure out the measurements."
Yes, I'm that kind of cook. I can watch a program on TV and recreate it in my head, in my kitchen, for my family and not look at the recipe...it's a curse and a huge blessing. I know it really bugs some people, but that's truly just the way God made me. Once I figured out (through the help of Food Network and a LOT of good cooks and good food in my life) what makes sense to go together flavor wise, I was hooked. Challenge me to figure something out and I will do my best to try. BELIEVE me I have failed miserably in the cooking world, but that just makes me try harder the next time.
One thing that drives me to create my own dishes is definitely money. I can usually make something at home for a LOT less than I could buy it...that is definitely what made me figure this recipe out.
With that said, here is my recipe.. I saw it at a local Farmer's Market. The newest market here is located in the original Pearl Brewery and they have the best vendors--fresh fruits and vegetables, farm raised meat and eggs, honey, cheeses, pastries, breads and much much more.
This week I conquered Marinated Feta Cheese. A large jar was about $18 and I just couldn't do it, so I made it.
1 block of Feta cheese, crumbled or box of crumbled feta
1 pinch of red pepper flakes
1-2 T parsley
1-2 T onion flakes
1-2 T oregano
Few cranks of freshly ground pepper
½ teaspoon garlic powder
Ken’s Steakhouse Greek Dressing (I just like this…but it’s not necessary)
Put all ingredients in a large glass jar. Pour Olive Oil and dressing over the top to cover the cheese. Shake well and refrigerate for a few hours before using. I use good olive oil, so it does congeal in the refrigerator. When you are ready to use it, get it out 30 minutes ahead to time. The olive oil will come to room temperature. I used this on a green salad for an RUF lunch yesterday. I tossed the salad in Ken’s Greek Dressing and Ken’s Raspberry Walnut Vinaigrette. Add the cheese, pecans and craisins. It was amazingly delicious.I think this would be great tossed in a pasta salad with tomatoes, olives and salami or added to your antipasto platter or in a bruschetta appetizer.
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Designs by Gollum
Designs by Gollum