Long - Southern cooking: the how-to guide

Before using cast iron cookware for the first time, lubricate the interior with vegetable oil and bake in the oven on a cookie sheet or a sheet of aluminum foil at 450 degrees for 30 minutes. This method adds a non-stick coating to the surface of the cookware. Let the cookware remain in the oven until its cool. Some cast iron cookware comes seasoned from the manufacturer; if so, you dont need to perform this process again at home.

• Flour - Use all-purpose flour for baking recipes unless otherwise noted. If all-purpose flour isnt required, use self-rising flour. Self-rising flour is all-purpose flour with baking powder added.
• Milk - Whole, low fat, and skim milk work with any Southern recipe. Most recipes rely on the fat of other ingredients such as butter, shortening, meat, poultry or seafood's own fat to flavor foods, so use lower fat milk to watch calories.
• Buttermilk - Buttermilk is often used in Southern recipes and is lower in fat than regular milk. Use buttermilk to prepare biscuits and as a marinade for fried chicken.
• Evaporated Milk - Good for baking because it holds moisture better than regular milk.
• Butter and Margarine - As a recipe ingredient, butter enriches the taste of food. Margarine is leaner and can substitute for butter in some recipes.
• Vegetable Shortening - More common in Southern cooking than any ingredient besides butter. Shortening is used in biscuits, piecrusts, and for frying chicken. In baking it gives foods a light, flaky quality.
• Green Vegetables - Vegetables such as collards, mustard, and kale are common in Southern dishes. When choosing these vegetables, make sure leaves are firm and dark green. Green beans, lima beans and peas should feel firm and be unblemished.
• Meats, Poultry, and Seafood - Meats should be fresh at all times. Choose firm, reddish-colored meats. Pork should be pinkish-white in color and firm. Buy poultry with a fresh appearance, plump, and free of defective spots. Purchase fresh seafood whenever you can. You can use lean beef or skinless poultry for Southern recipes as well.

Chapter 2

B read is an essential part of any Southern meal, as it was traditionally served to sop up gravy and sauces in dishes. Frequently baked with butter or shortening, Southern breads are rich and delicious (if not heart-healthy). The great variety of Southern breads represents the diversity of cultural influences and fresh ingredients available to early colonists.

Light and flaky biscuits epitomize the buttery goodness thats prevalent in Southern dishes. Originally from the Appalachia region, they make great breakfast and snacks, and are a perfect accompaniment to any meal.

• 2 cups of all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon of salt
• 3 teaspoon baking powder
• 1/2 cup of butter
• 1/2 cup of shortening
• 1 cup of buttermilk

1. Preheat oven to 450 degrees.
2. Slightly grease the cookie sheet or jellyroll pan by taking a pinch of butter or vegetable shortening and spread it over the pan.
3. Mix thoroughly the flour, salt, baking powder and sugar in a bowl.
4. Cut butter and shortening into pea-size pieces using a pastry blender, two knives or your fingers. Pour in the buttermilk and stir until dough comes together. Remove any dough gathered around the spoon.
5. Dust flour on the counter, the palms of your hands and a rolling pin.
6. Turn dough onto floured surface and knead or fold 10 times.
7. Roll out dough with the rolling pin until 1 inch thick.
8. Using a 3-inch biscuit or cookie cutter, cut out biscuits and place on cookie sheet or jellyroll pan.
9. Bake for 12 to 14 minutes or until golden brown.