Blog - biscuits and such
southern food blog
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Shaved Brussels Sprouts Salad


After a long separation I’m happy to say that Brussels sprouts, the delectable little brassicas, are officially back in my kitchen. And belly. It’s a happy time.


brussels sprouts salad 2

I’m usually a fan of tossing them, halved, with a little balsamic and roasting them. Or coating them with bacon jam. Or red curry. But this time around I wanted something a little different, so I sliced them thinly, added a red onion and some shaved parmesan, and tossed them in olive oil and lemon juice. Simple, fresh, and completely satisfying. Brussels sprouts, I’m glad you’re back.



brussels sprouts salad 3


Shaved Brussels Sprouts Salad


2 dozen Brussels sprouts

1 small red onion

1/4lb parmesan cheese

1/8 cup olive oil

Juice of 2 lemons

Pinch of salt


Remove tops of sprouts and thinly slice. Mix in a bowl with thinly sliced red onion, shaved parmesan cheese, olive oil, lemon juice, and salt. Cover and refrigerate for 2 hours before serving.

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Sweet Potato & Rosemary Cocktail

There are few things I love more than seasonal cocktails (that might be a lie, the list of things I love is very long). In the past, however, I’ve always shied away from sweet potato cocktails, finding them offensively sweet and way too viscous (how appetizing is that word?). Thankfully I’m a food blogger with access to more sweet potatoes than anywhere else in the country, a big rosemary bush in my yard, and a bottle of vodka made from sweet potatoes, so I’m the perfect person to solve my own cocktail problem. And solve it I did! May I present a sweet potato, rosemary, vodka, and prosecco cocktail that is earthy, fresh, sweet, and a little bit sparkly?

sweet potato cocktail


Sweet Potato & Rosemary Cocktail

makes 4

sweet potato simple syrup


2 large sweet potatoes

1 tbsp brown sugar

1 tbsp butter

2 cups of water

1 cup brown sugar

Pinch of salt

Large handful of rosemary, plus more for garnish




4 oz vodka

4 oz sweet potato simple syrup

2 cups prosecco


To make your simple syrup, heat your oven to 375F. Peel and cube your sweet potatoes and toss in butter and 1 tbsp brown sugar. Roast for 30 minutes, or until soft and golden brown.


In a pan on the stove combine your sweet potatoes, water, brown sugar, salt, and rosemary. Simmer for 20 minutes, stirring frequently. Allow to cool to room temperature and then puree. Push through a fine mesh strainer.


Combine 1 oz sweet potato simple syrup, 1 oz vodka in a shaker. Shake well and pour over ice. Top with prosecco and garnish with rosemary.

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Lovely Internet 10.23.15

1. This week we finally reached the Back to the Future future date, October 21, 2015. What did they get right about the future we’re now living?

2. The evolution of food styling.


4. Super curious about mpreg, sugar babies, and other modern day internet inspired curiosities? This is the web series for you! (Seriously thought, I just learned about half of this two minutes ago).

5. Good job, America. We terrorized a bright teenager so much with our racism that he’s leaving the country. This is horrible, and short sighted. Young people like Ahmed should be America’s future, let’s try not to drive them away?

6. When school serve students food from local farms, less ends up in the garbage.

7. I contributed a recipe to The Casual Veggie Cookbook, which is now available!

8. The history of “ax” and “ask.”

9. I sat here and read everything this woman has ever published. I needed it. Thank you, Aela, for sharing your story.

10. Well this certainly makes me feel better about my queso habit.


For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.


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