Tag Archives: Southern Cuisine

Peach Cobbler

What is the South without a cobbler on the table? Cobbler are a mainstay below the Mason Dixon and when the fresh fruits are in season it’s nary a day that goes by without something like this coming out of my kitchen.
Living in the city though, it’s a challenge to find good fruit at times. So, I do a lot of canning in the summer and fall so I can have these scrumptious things throughout the year.
First off, take the peaches, if they are fresh, and get the fuzzy skin off. I cut them in chunks and put them together in a bowl covered with the sugar to let them develop a natural juice. Don’t get too upset as I also do fermentation and have things sitting around, like Kimchee and Pickled Vegetables that take a while and this only leaves the peaches out for an hour or so.
While that’s happening, continue on with the rest of the meal as this needs to be served hot out of the oven.
8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Come back to the bowl and add in your lemon juice and cornstarch and let it set for about ten minutes

1 teaspoon fresh lemon juice
2 teaspoons cornstarch

Heat your oven up to 425 and get the peaches in their juice in a nice large cast iron skillet or a baking dish. I have my Great Grandmothers well-seasoned skillet for days like this. Put them in the oven and let them get to temperature.
Meanwhile, make your biscuit dumplings to go on top of the cobbler. In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

When the skillet with the peaches gets hot and bubbly in the oven, take it out and add the biscuit dumplings to it and put it back in the over for thirty minutes. Your topping should be golden brown and sweet!

Hope you got some Ice Cream because it’s really good!

Southern Fried Pork Chops with Creamy Gravy

Well bust my buggy whip and pass the shine!

This is one of my favorite recipes that I have developed from growing up in the kitchens of Douglas Nursing Home and with my grandmother, Mimi.

I grew up in the South on the Mighty Mississippi River and this was a staple not only for pork chops but for chicken also.  The seasonings provide the taste but the buttermilk marinade gives it a moist, chewy finished chop that tops the moon on flavor.

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