Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Saturday, July 12, 2014

Sweet and Tangy Marinated Vegetables

Great day enjoyed with family.  We spent most of the day driving to our destination. Therefore, I am sharing a partner recipe for last night's chicken barbecue.   This crunchy slaw was the best side to go with the BBQ sandwich. And, this is a one of those recipes that actually tastes better the second day!
It was a treat to eat dinner out.  Delish seafood overlooking the water. When I take a day off from cooking, I do it in style!

I am having trouble uploading the photos for this recipe tonite :( I'll catch them up from home this week.

Sweet and Tangy Marinated Vegetable
Printable recipe

 1-1/3 c. Sugar
1 c. White vinegar
2-1/2 lbs. shredded cabbage
2 c. Finely chopped celery
3 carrots, shredded
1 green pepper, finely chopped
2/3 c. Finely chopped onion
1-1/2 tsp. celery seed 
Salt & pepper

In a small saucepan combine the sugar and vinegar.  Bring to a boil.  Lower heat and simmer until sugar is dissolved and liquid is cler.  Set aside and cool completely. 
 In a large bowl combine the rest of the ingredients.



Toss with cooled vinegar until well coated. 
Cover and refrigerate overnight. 
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