Summer is a great time for cooking outdoors, gathering family and friends for a picnic, and enjoying cool summer evenings on a restaurant patio. Sangria is still a wonderful beverage of choice. Many local restaurants feature it by the glass or pitcher. Sangria can be made with a red wine or a white wine. It can be as sweet as you want it to be by adding sugar.
The word Sangria has been interpreted as the act of bleeding and is of Spanish origin. Sangria is a red wine punch, although it can also be made with white wine - it is then known as 'Sangria Blanco.' Sangria was originally created in Spain with Rioja and other Spanish reds. In the south of Spain Sangria is called zurra, and is created with peaches or nectarines.
Eggplant and I had a stormy beginning. We first made each other’s acquaintance when I was a rank kitchen amateur with a fondness for vegetables, a weakness for curb appeal, and no discernible skills whatsoever. Mostly I stuck to my strengths during those early years, carrots and broccoli, peas and peppers. But every so often I'd weaken and surrender, to that glorious inky sheen and jaunty green top knot, and slide an eggplant into my cart. It's a minor miracle we're still on speaking terms.
The thing is, all vegetables are not created equal. It isn't that eggplant is especially unruly. It's just my standby preparations failed me, utterly. Unlike carrots, for example, eggplant is not so great eaten raw as, say, crudités. Trust me. I tried. I'll never forget. Boiling doesn't do much for eggplant, either. The end result, if memory serves, had the texture of old sponge and the flavor of bitters, with top notes of battery acid and wet dirty socks. I wasn't kidding about the miracle bit.
Barolo is often defined as "the king of wines and the wine of kings." This gem of Italian wines comes from the Piedmont area of Italy, an area ripe with history- ancient castles, legends of feuds and loves, beautiful hills and valleys. It has a flavor profile like no other, pairs beautifully with rich foods...and the history to match.
Intrigued? Great…let the journey begin!
Art and food come together to support the Mid-Ohio Foodbank this weekend for Too Yummy! We here at Edible Columbus love to support all things food and art, especially when it comes to raising funds for those in need. Created by the Couchfire Collective, this is the second installment of Too Yummy! The three-day art show will feature fun-filled, food-themed artwork and events at the Ohio Art League in the South Campus Gateway from July 30-August 1, 2010.
