Monday, August 2, 2021

Cook like a southern belle

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Each region of the country, and of the world, seems to host a variety of unique dishes that represent who they are at their roots. In the southern states in America, there are several dishes that are unique to this part of the country but, can be made anywhere the ingredients exist!

Cook like a southern belle

Buttermilk-brined Southern Fried Chicken

https://www.sweetteaandthyme.com/southern-fried-chicken-buttermilk/ Nothing is more southern belle than a good fried chicken recipe!

Cook like a southern belle
Ingredients

BRINE

  • 10 pieces of chicken
  • 5 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tbsp minced garlic
  • 3 sprigs fresh thyme
  • 1 tbsp onion powder
  • 2 tsp paprika
  • 3 tbsp kosher salt
  • 2 tsp freshly cracked black pepper

FLOUR COATING

  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tsp chili powder
  • 2 tsp paprika
  • 1-2 tsp kosher salt
  • 1 tbsp black pepper
  • Vegetable oil
Instructions
  1. In a large bowl or two gallon-sized zip-top bags, put brine herbs and spices in. Pour buttermilk into the bowl and whisk up to mix buttermilk and seasoning together. Add chicken pieces and make sure each piece is submerged in the buttermilk. Refrigerate at least 4 hours, overnight most preferred. You can brine the chicken for up to 24 hours.
  2. When you’re ready to start frying, begin bringing a 6-quart enamel cast iron dutch oven (or any other large, heavy bottom pot) filled half-way with vegetable oil to temperature. Use a candy/oil thermometer to bring oil to 325 degrees F. When you place the stem of a wooden spoon in the oil, it should start to bubble around it. That’s when you know it’s ready. This is a good way to test the oil temperature if you don’t have a thermometer.
  3. Preheat the oven to 200 degrees F.
  4. While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour.
  5. Take each piece of chicken out of the brine and coat well in the flour mixture. Let rest on a plate, repeat until each piece is coated in flour. Let rest for 5 minutes, then dip each piece back into the flour mixture and let rest again for 5-10 minutes.
  6. Have a wire rack over a baking sheet prepared on a counter next to your range. Fry your chicken pieces, 2-4 pieces at a time, for about 20-22 minutes. When a batch is done, place on a prepared wire rack over the baking sheet and put it into the warm oven. This will keep the batches warm while you finish frying. Repeat this step until complete.
  7. Serve immediately.

Southern Peach Cobbler

https://leitesculinaria.com/134286/recipes-southern-peach-cobbler.html

This is a perfect fish for a southern belle to make for her hardworkin’ husband and family!

Cook like a southern belle
Ingredients
  • 1 stick butter (4 oz)
  • 4 cups peeled and sliced peaches (from about 6 large peaches or 2 pounds)
  • 2 cups granulated sugar, or less to taste
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • Pinch salt
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • Vanilla ice cream or whipped cream, for serving (optional)
Instructions
  1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.
  2. Plop the stick of butter in a 9-by-9-by 2-inch (23-by-23-by-5 cm) square baking dish or a 9-inch deep-dish pie plate or a 10-by-2-inch (25-by-5 cm) round casserole pan and place it in the preheating oven just until the butter melts. You may want to let the oven door slightly ajar (even if it is summer) so you don’t forget about the butter and let it burn.
  3. In a large bowl, gently toss the peaches and 1 cup sugar and let it rest while you prepare the cobbler batter until the peaches release some of their juices.
  4. In a medium bowl, sift together the remaining 1 cup sugar, the flour, baking powder, and a pinch of salt. Add the milk and vanilla and stir just until combined. Pour the batter over the melted butter but do not stir.
  5. Spoon the peaches and their juices carefully on top of the batter without stirring or otherwise disrupting the batter. Place the baking dish or pie plate on the lined baking sheet. Bake until the cobbler topping rises to the surface and is golden brown and bubbly, 40 to 45 minutes.
  6. Serve warm or cold, topped with ice cream or whipped cream if desired.

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