There was a period in the South where everyone knew how to jam, can, preserve and pickle. Southerners knew how to preserve just about everything using all natural household ingredients and every home would have pantries stocked with jars of canned vegetables, fruits and everything in-between. Learning how to pickle, or to brine, is very simple and doesn’t require any special tools. The best part about learning how to pickle is getting to experiment with creating your very own Southern brine recipes.
Tag Archives: Red
Even though Summer’s coming to a close, there’s plenty of time left to fire up the grill. We’re reviewed two Spanish reds this week to try and find a good accompaniments to an end-of-summer feast “a la parrilla”. The first is a Red Crianza from El Coto in the Rioja region of Spain followed by a red table wine from Protocolo.
Ahh…. Red Velvet Cake. What a fantastic challenge! The first time I ever tasted Red Velvet Cake was six years ago at Regas Restaurant in Knoxville, Tennessee. I was reluctant to try a nibble after I was told the cake was made with cocoa and the frosting made with cream cheese. Cocoa and cream cheese = icky. However, after my mother-in-law convinced me to take a bite of her piece, I ordered a ginormous piece of my own. It was SO stinkin’ good!
This dish was inspired by my mom’s sauteed veggies that she makes in the summer alongside angel hair pasta. She tosses lots of bright vegetables into a skillet with olive oil and cooks them until they are soft. I decided to bake my veggies and top them with a bit of crumbly light cracker.