The title says it all, we’re talking about southern comfort food. It doesn’t matter where you come from, north or south, everyone loves a little slice of southern food. I know, I know, you are thinking I thought she’s from the Midwest, northern Midwest at that. This is true. However, this one may just be a win for nature vs. nurture, nature 1 nurture 0. I was never raised on southern food nor taught to cook it. So I’m going to have blame my penchant for it on my culinary DNA. For many generations prior to mine, my family resided in Tennessee. There are stories of my great-grandmother and her famous fried chicken, fresh green beans cooked with bacon fat, and corn bread served in a glass of milk. So there you go, it doesn’t get much more southern than that. This is the one meal I make that embodies my love for southern food: fried chicken, mashed potatoes, corn bread and creamed spinach. The creamed spinach is my substitute for collard greens. I love well made collard greens, however, it’s one thing I just don’t have the patience to make. All the trimming and slow cooking, eh, I’ll skip straight to the chopped frozen spinach and parmesan cheese. All this meal needs is a pecan pie for dessert. Bon appetitie ya’ll!
Oven Fried Chicken
adapted from Ina Garten
3 pounds chicken drumsticks
1 quart buttermilk
2 cups all purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher or sea salt
1 tablespoon fresh ground pepper
vegetable or canola oil
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and marinade in the refrigerate for four hours or overnight. Preheat the oven to 350° F. Combine the flour, cayenne, salt, and pepper in a large bowl or shallow dish. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360° F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a baking sheet. Allow the oil to return to 360° F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
2 pounds red potatoes
4 to 6 tablespoons salted butter, room temperature
1/2 to 3/4 cup heavy cream
kosher or sea salt to taste
fresh ground pepper to taste
Note: I really enjoy my potatoes whipped. In order to make whipped potatoes without any lumps, whip them with an electric hand mixer while they are still very hot. You may also heat your heavy cream so it doesn’t cool your potatoes before serving.
Peel your potatoes and rinse them thoroughly. Chop potatoes into about one inch cubes and add them to a large saucepan. Cover potatoes with cold water by about 3 inches. [Cold water is important to ensure the potatoes cook evenly.] Bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook until the potatoes are fork tender, about 40 to 45 minutes.
Drain the potatoes in a colander in the sink. Put potatoes into a large mixing bowl and add butter and heavy cream. Whip potatoes with a hand mixer for 5 to 10 minutes, until fluffy and you’re left with no lumps. Season with salt and pepper and adjust to taste.
adapted from Tyler Florence
1 16 ounce package chopped frozen spinach, defrosted and excess water removed
1 cups heavy cream
2 fresh bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
3 cloves garlic, peeled
freshly grated Parmesan, to taste
salt and freshly cracked black pepper
Place a saucepan of cream with bay leaves, rosemary, thyme and garlic over medium heat and simmer until reduced and thick. Remove the spinach from the package and allow it to drain in a strainer. Push any excess water out of the spinach using some paper towels. Set aside. When ready, remove herbs and garlic from cream and fold in the spinach. Add Parmesan, to taste, and season with salt and pepper to taste.
Old Fashion Corn Bread
1 cup all purpose flour
1 cup yellow cornmeal
1/3 cup sugar
4 teaspoons baking powder
3/4 teaspoons salt
1 cup milk
1/4 cup shortening
Sift flour with sugar, baking powder, salt, and stir in cornmeal. Add eggs, milk, and shortening. Beat with electric hand mixer until just smooth, do not over beat. Pour into greased 9 by 9 by 2 in pan. Bake at 400° F for 20 to 25 minutes.