Blog - biscuits and such
southern food blog
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Lovely Internet 9.26.14


1. Today is our 5 year wedding anniversary! Happy Anniversary, Dan. Marrying you was the best decision I ever made. To celebrate, here’s a video we recently rediscovered of my brother’s wedding dance off. Hat’s off to you, Reid & Ryan.

2. Kitchen superstitions. Do you believe any of these? I’ll admit, I’m a highly superstitious person.

3. Lena Dunham on everything. I also have an allergic reaction to being shushed.

4. We’re all living longer. What does that mean for our society?

5. Use the real words for body parts, parents. It may feel strange at first, but it makes things easier in the long run.

6. I love poached pears. These sound delicious.

7. New rules for waterbath canning.

8. Try kindness.

9. A visit to Asheville.

10. All about brisket. L’ Shana Tova, y’all.

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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Chow Chow

To be totally honest, my tomato crop this year was a big fat disappointment. After hours spent poring over seed catalogs and months of carefully tending seedlings and young plants, I got nada. Zilch. Not one ripe red tomato from the six tomato plants I successfully transplanted into my new garden. As someone who prides herself on her ability to grow a delicious tomato, this was not my finest hour.

chow chow 2

This morning, however, I poked around the garden as I planned my fall crop (read: collards) and noticed my tomatoes had a few flowers that had set fruit. Finally! Just in time for the first cold snap of the season. Here’s hoping that at the very least I will come out of this summer with enough green tomatoes to make a decent batch of chow chow. I feel like my little urban farm owes me at least that much.

chow chow 3

Chow Chow
makes 6 half pints

1 dozen green tomatoes

1 medium head of cabbage

2 green bell peppers

2 red bell peppers

3 medium onions

6 jalapeños

12 garlic cloves

1/4 cup kosher salt

1 tbsp mustard seeds

1 tbsp red pepper flakes

1/4 cup brown sugar

3 cups apple cider vinegar

Combine vegetables and 1 tbsp salt and mix well. Cover and chill overnight.

Strain vegetables and transfer to a medium sized pot. Add vinegar, sugar, mustard seed, celery seed, red pepper flakes, and salt. Simmer 15 minutes.

For a refrigerator pickle transfer to an airtight container and refrigerate overnight before serving. The relish will keep up to two weeks.

For canned chow chow sterilize 4 half pint jars by boiling the jars and lids for 10 minutes. When you’re ready to fill them remove them from the water bath, ladle relish and brine into the jar (leaving 1/4”/1/2cm head space), cap, and return to the water bath. Boil an additional 10 minutes. Remove from water bath, tighten the band, and let cool to room temperature. When the jars have cooled check to make sure each jar has sealed (check to see if the lid will pop). Store one week in a cool dark place before opening. The canned relish will keep up to a year in a cool dark place.



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Lovely Internet 9.19.14

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1. My family has always gone to Kings on  70 in Kinston, and the pig in a puppy holds a special place in my heart.

2. Cornbread Panzanella Salad

3. This is something beautiful that is happening in our society.

4. Zero waste supermarket in Germany

5. Every comment on every food blog. So true sometimes.

6. Scale and gut a fish at home.

7. Ahh, that beer is refreshing! Thank you for throwing it in my face on this warm summer evening.

8. Good one, Elmo.

9. This is great news! (this too)

10. One of the best things about  marathon training is that I feel completely comfortable eating whatever my body tells me to eat because I know that it is craving what it needs. Though this article makes a great point that it’s ridiculous to feel guilty, ever. It’s okay to treat yourself, ladies.

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