I would like to introduce to all y’all “The Red Velvet Cake”. I love it! We would always serve it at Christmas, but now it has become so popular that it is serve almost every week at Sunday dinner. I’ve been making it since high school.
It’s red, of course and if you love it darker you can add more cocoa powder. The thing is, that the buttermilk and the other ingredients are what makes, it has this unique favors that you just cannot live without, It has cocoa powder but is not a chocolate cake and let’s talk about the cream cheese frosting, which is buttercream, with vanilla and pecan pieces. It’s so good and the expression on the person face that’s trying it for the very first time is priceless, they just want more and more. A lot of the time I might not add the pecans for those of you who don’t like nuts, but either way “Scrumptious Deliumptios”.
Legend has it that the red velvet layer cake was served at the Waldorf Astoria Hotel in New York in the 1920’s, one of the guest, a woman who loved cake sent a note to the baker asking for the name and recipe of the cake. When the recipe arrived to the woman also it arrived with a large bill, furious the woman made copies of the recipe and would give it out to everyone.
The Red Velvet Cake also appeared in the 1989 movie “Steel Magnolias” and also it is said that boiled red beets were used before red food color came along. Even if it came from Canada or a Southern Tradition “It Is The Best Thing I Ever Had”.
One of the most appealing things about food plating is that it makes for great eye candy. Nothing is more beautiful than beautiful food. So beautiful that you don’t want to even eat it, maybe to take a picture of so that you can forever hold that image inside of your head. The color the sauce brought to the plate or the color or curls of a carrot or some other vegetable used to creat a thing go beauty
Then there’s the shape of the plate. Which could be either rectangular or have three corners that is called the leaf plate or some long plate made like a canoe or boat. All the things are used to make for a lovely piece of culinary art. And just as beautiful, these dishes can also be pricy, because they are time consuming and require the help of more than one person to create. Some of the reasons why certain restaurants choose to use food plating is for their presentation, visual stimulation, it looks expensive and modern. One can use anything from different oils and sauces that are made to give color and you can give your food height by layering it or stacking protein onto veggies or using food rings, molds, sprinkling seeds, powders,edible garnish to make an elaborate sculpture and arrangement.
Whatever you decide to do with your food presentation, just to remember using your plate as a clock and protein should be position at 6 o’clock, vegetables are at a 2 o’clock position and starches, sauces and garnishes are at a 11 o’clock .
I have a great passion for southern cuisine which is why I decided to publish a cookbook of more than 80 recipes that have been in my family for over a hundred years. I love, love,love southern cuisine. I love making it, creating it and new ideas for it and I love also taking pictures of it, serving it. I love to see the expression on a person face after they have tasted one of my dishes. From the Mac and cheese to the collard and mustard greens, candied yams, black eye peas, fried chicken and the desserts, there’s the peach cobbler, banana pudding, lemon pound cake. Everything is rich in flavor, comfort food. Now you can eat this southern cuisine in moderation, but beware because it can be so addicted. You will find yourself coming back for more and more.
We had a vegetable garden when we were growing up, so we grew most of our vegetables ans sold some also. We had stuff like fresh tomatoes, collard and mustard greens, squash, lettuce, onions and cucumbers and so much more.
We would make our dishes always add our own like maybe adding a fifth cheese to a four cheese, macaroni and cheese dis and so on and so on.
You too can create your own soul food dishes using your style, there’s Mississippi southern cuisine and there’s Louisiana southern cuisine that consist of your red beans and rice, shrimp and grits and jambalaya , Louisiana is just across the Mississippi River from my home and we have a lot in common when it comes to southern cuisine. Much of the seasons and favors are a lot of the same. There’s nothing like a down home, homemade home cook meal. So try it enjoy it and spread the love.