Southern Cuisine
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It's good!
Aquarius1984, maybe 'you have to be there to like it' but (American) biscuits and gravy are quite good.
But the 'gravy' does not have to be white lumpy unattractive looking stuff. I've seen gravy that was essentially a roux with sausage in it - or flour thickened pan drippings from frying the sausage. (I'm allergic to dairy products so that's why I looked for them).
I daresay most Americans would find (say) steak and kidney pudding not to their liking either ;-) (of course, you might not either but I'm just referring to national stereotypes).
American biscuits are somewhat different from UK scones - they tend to have little or no sugar in it, and the differences in our flour mean that they tend to get baked very hot a short time -- 500F (260C) (450F 230C when using fan) is what I bake mine on, typically for 7-8 minutes. [For the liquid, I use almond milk; for the solid fat, either crisco types or a dairy free margarine]. And no sugar in them, but extra salt -- of course, I have a father from Georgia so that might make a difference
.
Hunter
Aquarius1984, maybe 'you have to be there to like it' but (American) biscuits and gravy are quite good.
But the 'gravy' does not have to be white lumpy unattractive looking stuff. I've seen gravy that was essentially a roux with sausage in it - or flour thickened pan drippings from frying the sausage. (I'm allergic to dairy products so that's why I looked for them).
I daresay most Americans would find (say) steak and kidney pudding not to their liking either ;-) (of course, you might not either but I'm just referring to national stereotypes).
American biscuits are somewhat different from UK scones - they tend to have little or no sugar in it, and the differences in our flour mean that they tend to get baked very hot a short time -- 500F (260C) (450F 230C when using fan) is what I bake mine on, typically for 7-8 minutes. [For the liquid, I use almond milk; for the solid fat, either crisco types or a dairy free margarine]. And no sugar in them, but extra salt -- of course, I have a father from Georgia so that might make a difference
.Hunter
58limited
Well-known member
Here is a good cookbook that I ran across last year - the overall design has a nice Mid-Century flair to it (boomerangs, star bursts, etc. throughout the book): Deep South Staples (or How to Survive in a Southern Kitchen Without a Can of Cream of Mushroom Soup) by Robert St. John. Its got photos of families and kitchens with old appliances and most chapters start with a short historical essay.
The author starts by advising the cook to NOT use Cream of Mushroom soup in the recipes that call for it, but to use his Mushroom Bechamel Sauce, which is pretty easy to make, instead. Otherwise the recipes are classic Southern with chapter titles such as: Funeral Foods, The Great Possum Predicament, Jill's Sliceable Gravy, and others (the chapter titles relate to the historical essay more than to the actual recipes in the chapters).[this post was last edited: 7/19/2010-22:46]
The author starts by advising the cook to NOT use Cream of Mushroom soup in the recipes that call for it, but to use his Mushroom Bechamel Sauce, which is pretty easy to make, instead. Otherwise the recipes are classic Southern with chapter titles such as: Funeral Foods, The Great Possum Predicament, Jill's Sliceable Gravy, and others (the chapter titles relate to the historical essay more than to the actual recipes in the chapters).[this post was last edited: 7/19/2010-22:46]
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spiceman1957
Well-known member
- Joined
- Nov 9, 2006
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Maytagbear,
I know this book very well. In fact, I have an autographed copy.She was on public TV last year talking about her love of Southern food. It started when her parents moved down from Ohio ( I believe) and she had her first slice of brown sugar pie in a public school cafeteria, made by a little old lady. It's a wonderful book. Along with recipes, there is a little history lesson on where a lot of Southern foods originated from. The book can be purchased via the web at Quail Ridge Books & Music. My favorite Southern food would be fried chicken with gravy and banana pudding on the side
John
I know this book very well. In fact, I have an autographed copy.She was on public TV last year talking about her love of Southern food. It started when her parents moved down from Ohio ( I believe) and she had her first slice of brown sugar pie in a public school cafeteria, made by a little old lady. It's a wonderful book. Along with recipes, there is a little history lesson on where a lot of Southern foods originated from. The book can be purchased via the web at Quail Ridge Books & Music. My favorite Southern food would be fried chicken with gravy and banana pudding on the side
John
rayjay
Well-known member
does anyone read these posts of mine? does anyone give a hoo
Hi Lawrence. Yes, I always ready your interesting and informative posts. I already went to Amazon.com and added to my wish list the two books you mention. I am always looling for interesting cookbooks.
BTW: I subscribe to CooksIllustrated.com and Cookscountry. EXCELLENT websites. They take a recipe and perfect it. I have tried many of the recipes with outstanding results. Check it out. I am going to post their Red Velvet Cake recipe.
Ray
Hi Lawrence. Yes, I always ready your interesting and informative posts. I already went to Amazon.com and added to my wish list the two books you mention. I am always looling for interesting cookbooks.
BTW: I subscribe to CooksIllustrated.com and Cookscountry. EXCELLENT websites. They take a recipe and perfect it. I have tried many of the recipes with outstanding results. Check it out. I am going to post their Red Velvet Cake recipe.
Ray
rayjay
Well-known member
Red Velvet Cake.
We prefer liquid food coloring to gel or paste colors; it is much easier to incorporate and better distributes the cocoa powder. Look for the large bottle of McCormick Red Food Color (found with the vanilla extract) so you won't have to buy the multipack and be left, like we were, with dozens of bottles of blue, green, and yellow coloring.
BARELY RED: With just cocoa powder and no red food coloring, the cake has only a faint red hue.
REDDER: Adding a tablespoon of food coloring gives the cake muted red color.
REDDEST: With two tablespoons of food coloring, the cake has a deep, vibrant red color.
My Notes
Red Velvet Cake with Cream Cheese Frosting
Serves 12
Cake
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar
Frosting
16 tablespoons unsalted butter , softened
4 cups confectioners' sugar
16 ounces cream cheese , cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.
2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.
3. For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
4. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.
We prefer liquid food coloring to gel or paste colors; it is much easier to incorporate and better distributes the cocoa powder. Look for the large bottle of McCormick Red Food Color (found with the vanilla extract) so you won't have to buy the multipack and be left, like we were, with dozens of bottles of blue, green, and yellow coloring.
BARELY RED: With just cocoa powder and no red food coloring, the cake has only a faint red hue.
REDDER: Adding a tablespoon of food coloring gives the cake muted red color.
REDDEST: With two tablespoons of food coloring, the cake has a deep, vibrant red color.
My Notes
Red Velvet Cake with Cream Cheese Frosting
Serves 12
Cake
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar
Frosting
16 tablespoons unsalted butter , softened
4 cups confectioners' sugar
16 ounces cream cheese , cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.
2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.
3. For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
4. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.
whirlcool
Well-known member
Thanks for all the great suggestions, everyone! I'm going to indulge in some southern staples over the next few weeks.
If anyone has more suggestions, feel free to add them.
And Lawrence, we always enjoy your posts!
If anyone has more suggestions, feel free to add them.
And Lawrence, we always enjoy your posts!
Frigilux Does The South, Pt. II: Ok, I made tender, flaky biscuits last night and they turned out quite well. I'm finding I like them buttered with a little honey drizzled on top.
Tonight it's red beans and rice with smoked sausage. I'm making a traditional southern-style cornbread in a cast iron skillet, even. The cornbread we make up here is very cake-like and pretty sweet, so this will be a new experience for me.
Tomorrow: Southern fried chicken with mashed potatoes and pan gravy. I'm going to use peanut oil for the frying. Hope that's permissible under southern rules. And, of course, biscuits.
Tonight it's red beans and rice with smoked sausage. I'm making a traditional southern-style cornbread in a cast iron skillet, even. The cornbread we make up here is very cake-like and pretty sweet, so this will be a new experience for me.
Tomorrow: Southern fried chicken with mashed potatoes and pan gravy. I'm going to use peanut oil for the frying. Hope that's permissible under southern rules. And, of course, biscuits.
Fried chicken---
Peanut oil is good, even better with a tablespoon or two of bacon dripping!!!!!
Lawrence/Maytagbear
Peanut oil is good, even better with a tablespoon or two of bacon dripping!!!!!
Lawrence/Maytagbear
whirlcool
Well-known member
Peanut Oil
And you can fry at a higher temp than any other kind of oil without burning or smoking the oil. That results in a nicer crust on your fried chicken.
And you can fry at a higher temp than any other kind of oil without burning or smoking the oil. That results in a nicer crust on your fried chicken.
Lawrence---I just happen to have a little container of bacon drippings in the fridge! That sounds like a good addition to the peanut oil.
Allen---I don't know that I've ever used peanut oil for frying. I generally use Crisco, as it doesn't leave a frying odor hanging in the house. And it's trans fat-free, now, too. But I understand that peanut oil gives chicken, etc., a nice flavor.
I really liked the red beans and rice w/ smoked sausage last night. And the skillet-cooked cornbread was awesome, but very different than the cornbread I've had before.
So far so good; I like everything I've tried. Now, on to chicken-fried steak...
Allen---I don't know that I've ever used peanut oil for frying. I generally use Crisco, as it doesn't leave a frying odor hanging in the house. And it's trans fat-free, now, too. But I understand that peanut oil gives chicken, etc., a nice flavor.
I really liked the red beans and rice w/ smoked sausage last night. And the skillet-cooked cornbread was awesome, but very different than the cornbread I've had before.
So far so good; I like everything I've tried. Now, on to chicken-fried steak...
mrb627
Well-known member
Biscuit recipe
I love a good biscuit, but have never been able to master the technique.
If anyone knows a good FOOLPROOF biscuit recipe, please share. We also welcome any tips and tricks you might have to add...
Thanks,
Malcolm
I love a good biscuit, but have never been able to master the technique.
If anyone knows a good FOOLPROOF biscuit recipe, please share. We also welcome any tips and tricks you might have to add...
Thanks,
Malcolm
Corn bread (not sweet)(made in a cast iron skillet)
Peach cobbler
Sweet potato pie
Peach cobbler
Sweet potato pie
norgeway
Well-known member
Biscuits!!
Good ones depend on GOOD FLOUR!! Do not buy generic store brands etc, I use Virginias Best, made by Big Spring Mill, Elliston Va. if you cant get it, try Martha White Self Rising
Here is what I do
Sift 2 cups self rising flour into bowl, do not sift before measuring, add 1/3 to 1/2 cup Crisco,with pastry blender cut in Crisco till like coarse meal, in other words, a little lumpy, add 3/4 cup cold whole ...NOT LOWFAT!!! Buttermilk,stir with a spoon briskly till a soft dough forms, sometimes you may have to add 1/4 cup more if dough looks very dry, turn out on floured counter,knead about 10 or 15 strokes, pat 1/2 inch thick, place on well greased baking sheet, place in 450 oven till brown..Dont believe all that stuff about overworking the dough,I have made them with an electric mixer and kneaded them several minutes just to see if there was any truth to it, nope,they always come out flaky and light!
Good ones depend on GOOD FLOUR!! Do not buy generic store brands etc, I use Virginias Best, made by Big Spring Mill, Elliston Va. if you cant get it, try Martha White Self Rising
Here is what I do
Sift 2 cups self rising flour into bowl, do not sift before measuring, add 1/3 to 1/2 cup Crisco,with pastry blender cut in Crisco till like coarse meal, in other words, a little lumpy, add 3/4 cup cold whole ...NOT LOWFAT!!! Buttermilk,stir with a spoon briskly till a soft dough forms, sometimes you may have to add 1/4 cup more if dough looks very dry, turn out on floured counter,knead about 10 or 15 strokes, pat 1/2 inch thick, place on well greased baking sheet, place in 450 oven till brown..Dont believe all that stuff about overworking the dough,I have made them with an electric mixer and kneaded them several minutes just to see if there was any truth to it, nope,they always come out flaky and light!
mrb627
Well-known member
Sounds Good...
However.... I would consume every last one of these before they had a chance to get cold.
I LOVE a good BISCUIT
Malcolm
However.... I would consume every last one of these before they had a chance to get cold.
I LOVE a good BISCUIT
Malcolm
magic clean
Well-known member
- Joined
- Oct 15, 2004
- Messages
- 511
May I
add to the recipe collection?
Here is one we enjoy and it is quite simple. From Brooksville Florida
"Corn Pudding"
375f to 425f oven. 45 to 60 minutes. 9" greased baking dish
In a blender or food processor add:
1 lb bag of frozen whole kernal corn....thawed
1 Tablespoon all purpose flour
2 Tablespoons sugar
2 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion....optional
3/4 cup milk. Whole, lowfat or skim
1/2 stick of butter or margarine, cut into pats
Place all ingredients except butter in a blender. Process until well combined. Pour into pan. Evenly place pats of butter on top. Bake until the top is lightly browned.
Feel-free to add pimento, paprika, chopped green pepper etc. as desired. The basic recipe above is very good as it is. But it is fun to change it up from time to time!
add to the recipe collection?
Here is one we enjoy and it is quite simple. From Brooksville Florida
"Corn Pudding"
375f to 425f oven. 45 to 60 minutes. 9" greased baking dish
In a blender or food processor add:
1 lb bag of frozen whole kernal corn....thawed
1 Tablespoon all purpose flour
2 Tablespoons sugar
2 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion....optional
3/4 cup milk. Whole, lowfat or skim
1/2 stick of butter or margarine, cut into pats
Place all ingredients except butter in a blender. Process until well combined. Pour into pan. Evenly place pats of butter on top. Bake until the top is lightly browned.
Feel-free to add pimento, paprika, chopped green pepper etc. as desired. The basic recipe above is very good as it is. But it is fun to change it up from time to time!
magic clean
Well-known member
- Joined
- Oct 15, 2004
- Messages
- 511
How about a
Buttermilk Pie?
Preheat oven to 325F
You'll need an unbaked 9" Piecrust
In a large bowl combine:
1 cup whole buttermilk
1 tablespoon vanilla or 4 teaspoons of lemon extract
3 large eggs + 1 egg yolk
1/4 cup margarine or butter melted
Add:
1 cup granulated sugar
2 tablespoons flour
Beat for 1 minute with wire whisk or electric mixer
Pour into pie shell and bake 55 to 60 minutes until custard is set and lightly browned. Cool to room temp.
Buttermilk Pie?
Preheat oven to 325F
You'll need an unbaked 9" Piecrust
In a large bowl combine:
1 cup whole buttermilk
1 tablespoon vanilla or 4 teaspoons of lemon extract
3 large eggs + 1 egg yolk
1/4 cup margarine or butter melted
Add:
1 cup granulated sugar
2 tablespoons flour
Beat for 1 minute with wire whisk or electric mixer
Pour into pie shell and bake 55 to 60 minutes until custard is set and lightly browned. Cool to room temp.
