By Kelly Bogard

Being a self-described foodie comes with great responsibility. I get asked all kinds of questions about recipes.  How do I make this? Where can I find this ingredient? What can I substitute for this if I don’t have it at home?  And the list goes on…  My favorite question is, “How do you make this look so easy?”

Well, to be honest, I’m not sure. I learned how to cook as a kid. I had some amazing influences, too.  My mom, grandmothers and aunts did a great job of showing me how to do things the right way. Sometimes I take shortcuts, but it is because of the basics that I know how to take the shortcuts with good results.

After talking with the other Texas Table Top contributors, we decided it was time to do some back to basics recipes. These recipes are not only easy, they also require few ingredients. I’ll give some tips and tricks to make your cooking experience fun and tasty, too.

Since it is summer, let’s start with a summer staple in most southern homes…

For Coleslaw, you will need…Back to Basics - Coleslaw
1 head cabbage
1 carrot
1/2 cup mayonnaise
1/4 cup sugar
1/3 cup buttermilk
1 tbsp. white vinegar
1/2 tsp. celery seed
Salt and pepper

Now, you may have noticed my recipe calls for buttermilk. Did you know that you can create your own buttermilk with regular milk and lemon juice? Simply mix together 1 tablespoon of lemon juice per one cup of milk. For this recipe, you would use 1 teaspoon lemon juice and 1/3 cup milk.

Start by quartering and removing the stalk from the cabbage. Then, shred it until you have small pieces.

Back to Basics - Coleslaw

Next, remove the skin from your carrot and grate it. If some of the pieces still look big to you, chop them up a bit more. Combine the vegetables in a large bowl and set them aside.

Back to Basics - Coleslaw

In a small bowl, mix together the mayonnaise, sugar, buttermilk, white vinegar and celery seed. This will be your dressing.

Back to Basics - Coleslaw

Once the dressing is mixed, pour it over the veggie mixture, season with salt and pepper and stir well. Let it set for 30 minutes to one hour in the refrigerator before serving.

Back to Basics - Coleslaw

Cooking doesn’t have to be hard. You just need to know the basics and trust yourself. “Back to Basics” will be a monthly segment. So, if you have anything you want to share or want to know how to prepare, let me know. I would love to help you out.

From all of us at Texas Table Top, enjoy!

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Recipe: Back to Basics: Coleslaw

Summary: Classic cabbage salad with lots to offer

Back to Basics - Coleslaw

Ingredients

  • 1 head cabbage
  • 1 carrot
  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1/3 cup buttermilk
  • 1 tbsp. white vinegar
  • 1/2 tsp. celery seed
  • Salt and pepper

Instructions

  • Shred the cabbage by quartering and thinly slicing until you have small pieces.
  • Skin and grate the carrot, chopping up any large pieces.
  • Place the cut vegetables in a large bowl and set aside.
  • Combine the remaining ingredients and whisk together until well combined.
  • Pour the dressing over the cabbage mixture, stirring well and season to taste.
  • Refrigerate for 30 minutes to one hour before serving cold.

Prep time (duration): 1 hour

Number of servings (yield): 6-8

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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