RECIPE: Southern Style Buttermilk Fried Chicken

 

I have a fear of frying.You would think that I’m used to it, growing up in a Filipino household that fries EVERYTHING (lumpia, pork, ukoy, fish), but truth be told, I was scared of the flying grease that would jump out of the deep fry pot and inevitably land somewhere on my bare flesh when I hung out in the kitchen with my mom. I’ve come a long way in overcoming my fry-phobia, but making fried chicken is something that I’ve never attempted…until this evening. It actually turned out really well – my taste testers approved!

Buttermilk Fried Chicken

1/4 cup salt
1/4 cup + 2 tablespoons of seasoning: your own preferred mix of garlic salt, black pepper, paprika, cayenne pepper,dried thyme, dried oregano (I like a lot of cayenne)
2 tablespoons granulated sugar
1 quart buttermilk
1 whole chicken, cut into 8 pieces
2 cups flour
Peanut or canola oil, for frying

Combine the salt, 1/4 cup of seasoning and sugar in a large plastic container or non-reactive stockpot. Add the buttermilk and stir to completely dissolve the salt and sugar. Immerse the chicken, cover, and refrigerate for at least 4 hours and up to 24 hours.

Combine the flour and remaining 2 tablespoons seasoning in a large resealable plastic (i.e. Ziploc) bag; shake to combine.

Heat 4 inches of oil to 375 degrees F in a large cast iron skillet or Dutch oven.

Remove the chicken from the buttermilk and shake to remove excess. Add the chicken in batches to the flour and shake to completely coat. Remove and shake to remove excess flour. Place on a wire rack set over a baking sheet to rest until ready to fry.

Fry the chicken in batches, skin-side down, until golden brown and cooked through, about 8 minutes. Turn and fry until golden brown on the second side, about 8 minutes longer. Remove and drain on paper towels.

(Note: An even oil temperature is key to the success of this recipe; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should register at least 325 degrees F during the cooking process.)

Serve hot or at room temperature.

RECIPE: Home Cooking from the Philippines – Turon

Delicious fried delight – Turon with vanilla ice cream

I was going to share my lumpia recipe, but it is sort of a family secret so I am going to keep that one to myself. Instead, I am writing about another sort of “lumpia”, called turon. Turon is a dessert lumpia, made primarily with banana. Often you will see a banana-jackfruit combination, but I keep it simple.

Turon

1 package frozen lumpia wrappers (30 count)
7-8 bananas, not quite ripe
granulated sugar

1. Peel lumpia wrappers apart, very carefully so you don’t rip them. It’s an art, and I am not very good at it, so I ask for the help of my friend who is really good and quick at it.

2. Peel bananas and cut them in half lengthwise, then crosswise, so you get four long, thin pieces from each banana.

3. Dip each banana in sugar on the wet (cut) side.

4. Wrap each banana in lumpia wrapper. I use square lumpia wrappers, and lay the wrapper down so it looks like a diamond. Put the banana in the center, fold the top half of the lumpia wrapper over it, fold the sides in, then roll from the top down. Seal with cornstarch mixture.

Cornstarch Mixture
1 tsp. cornstarch
1/2 cup of cold water

Dissolve cornstarch in water, then microwave for 45 seconds or until the mixture thickens into a paste. Do not over-microwave.

5. Fry in hot oil until golden brown, and serve alone or with vanilla ice cream.

BOOK: The French Chef by Julia Child (1968)

(Book cover from http://www.amazon.com)

I inherited a well-worn copy of this book many years ago from an ex-boyfriend (the same ex who got a copy of The French Laundry Cookbook for Christmas, and never attempted to cook from it during the entire time we were together). Published in 1968, this book was the result of the TV program “The French Chef”, intended to teach as much French cooking technique as could be learned in several seasons of weekly half-hour programs.

Julia Child covers so many French classics: Coq au vin, Quiches, Crepes, Boeuf Bourguignon, Pates, Aspics, Cassoulet, Duck a L’orange, Brioches, Souffle….and goes on to describe techniques such as how to debone a leg of lamb, how to roast a suckling pig, basic sauces (Hollandaise, Bearnaise), blanching bacon, wine storing, chocolate melting, and so much more. I always go back through this book when I need a reference on how to do something. I am hardly a master at French cooking, but with Julia’s helpful hints, I feel much less like une imbecile in the kitchen. This is definitely a “must-have” for any aspiring cook.

RECIPE: Vanilla Cupcakes

I’ve been on a cupcake quest lately, as you can tell by the previous blog posts, and sometimes I have to surrender and make my own when I don’t feel like shelling out $3 a pop for these little delicious bites. This recipe is supposedly from the Magnolia Bakery in NYC.

Magnolia’s Vanilla Cupcakes

1 1/2 c. self-rising flour
1 1/4 c. all purpose flour
1 c. unsalted butter, softened
2 c. sugar
4 large eggs, at room temperature
1 c. milk
1 tsp. vanilla extract

1. Line 24 muffin tins with cupcake papers.
2. In a small bowl, add the flours; stir to combine; set aside.
3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
4. Add the sugar gradually and beat for 3 minutes or until fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the dry ingredient in three parts, alternating with the milk and vanilla.
7. With each addition, beat until the ingredients are incorporated but do not overmix.
8. Spoon the batter into the cupcake liners, filling about 3/4 full.
9. Bake in a preheated 350 degree Fahrenheit oven for 20-25 minutes.
10. Cool the cupcakes in the tin for 15 minutes.
11. Remove the cakes from the tins and cool on a wire rack before icing with Vanilla Buttercream.

Vanilla Buttercream

1 c. unsalted butter, softened
6-8 cups confectioners sugar
1/2 c. milk
2 tsp. vanilla extract

1. Place the butter in a large mixing bowl
2. Add in 4 cups of sugar, milk, then vanilla.
3. With an electric mixer on medium speed, beat about 3-5 minutes until smooth and creamy.
4. Add the remaining sugar gradually, 1 cup at a time, beating well after each addition, until the icing is thick enough for good spreading consistency. You may not use all the sugar.
5. Use and store the icing at room temperature because icing will set if chilled – the icing can be stored in an airtight container for up to 3 days.

RECIPE: A Taste of Valencia: Paella!

I was perusing a magazine one day at work, when an article caught my eye: it was a two page spread on the culinary delights of Spain, with a giant photograph of a beautiful pan of Paella Valenciana. The simple metal pan was overflowing with seafood, chorizo, and chicken atop a bed of saffron and tomato infused rice. The mere sight inspired me to buy a paella pan from Sur La Table ($19.99) and try my hand at making it. I found out that it’s actually pretty simple, and when the dish is finished, it is rather impressive. I am not one to follow a recipe to the letter, rather, I take the general idea and run with it. You will need a paella pan. So here is the basic framework for Paella Valenciana – I don’t know the proportions exactly, you just have to feel it out. If you have ever made risotto before, the process is very similar. This recipe can be expanded to feed many…if you find that the liquid amount seems too little, make sure to have extra chicken broth on hand to cook the rice all the way through.

Paella Valenciana

Per person, you will need:
1/2 c. Paella rice (I use Valenciano brand)
1/4 c. Dry white wine
5 Saffron threads
1/2 c. Chicken broth
1 Tomatoe, pureed
1/4 Onion, diced
1-2 cloves Garlic, minced
1/2 a Chicken breast, cut into strips
1 piece Dried chorizo (not the mushy fresh kind), sliced at an angle
2-3 Mussels
2-3 Clams
3-4 Shrimp, deveined, with shells still on
Frozen peas
Artichoke hearts
Red bell pepper
1/2 tsp. Pimenton de la Vera
Olive oil

Toast the saffron threads in a dry sauce pan until they start to release aroma. Add white wine to the pan and bring to a boil, then keep on low heat so the liquid stays warm. Heat the paella pan on medium high heat, and coat generously with olive oil. Saute the onions and garlic, then add the chicken breast. Cook until the chicken is lightly browned. Add the chorizo and heat through. Then, add the rice and keep stirring until the rice is coated with oil. Add the tomatoes and a heaping spoonful of pimenton de la vera and mix until even. Ladle some of the wine mixture and add a little chicken broth. This begins the cooking process for the rice. You will slowly add liquid and keep at a low simmer until the rice is almost done. Add all of the vegetables – the peas, artichoke hearts, bell pepper, and make sure the rice does not stick to the bottom of the pan. Add the seafood and cook until the shrimp is done and the shellfish have opened.

Serve this dish with red wine or a nice glass of sangria, and it makes an incredibly tasty, filling, and beautiful meal. Buen Provecho!

BOOKS: I Am Almost Always Hungry by Lora Zarubin

I picked this book up on sale at a local book shop here in Pacific Heights after seeing it in a few of the fancy boutiques on Fillmore and Polk Streets. It did not disappoint!This beautifully photographed cookbook is composed of innovative seasonal recipes. Although some of the recipes are definitely not for beginners, there is a certain simplicity to her cooking that preserves the flavors and essence of the season she is cooking for. Each chapter is actually a menu of three to four courses, and she makes everything from soup to grilled lobster to risotto, to panna cotta. She also gives a little commentary on why she chose the particular menu to write about.

My lucky (or unlucky?) friends will be the “guinea pigs” that I will test more of these recipes on. If you are fortunate enough to have a good farmers market nearby (like the one at the San Francisco Ferry Plaza), you will be inspired to start cooking seasonally after you peruse Lora Zarubin’s book, and rightfully so!

RECIPE: A page from “Entre Nous” – Gigot d’Agneau

I am not a trained professional. Everything I learned about cooking I learned from my mom, my ex, and TV. Certain things still scare me, like trying to make a souffle, making Hollandaise sauce from scratch, and cooking large pieces of meat in the oven (I just don’t trust myself sometimes). However, there is one dish that I can say that I am able to do well. Gigot d’Agneau – sounds fancy, doesn’t it? I don’t have photos of this one, but trust me, it is quite good, and easy to boot.

Gigot d’Agneau

5 lb. leg of lamb, deboned
6 whole garlic cloves
5 T extra virgin olive oil
herbs & spices (I use Herbes de Provence)
12 small potatoes
8 whole garlic cloves

Preheat the oven to 400 degrees. Use half the olive oil to coat the lamb, and rub it with garlic. Sprinkly generously with herbs, salt, and freshly ground pepper. Roast the lamb in oven one hour. Drizzle potatoes with remaining olive oil, season generously with herbs, salt, and pepper, and place potatoes and garlic around the lamb. Cook an additional 35-40 minutes, or until lamb is medium rare. Transfer lamp to a serving platter when done. Continue roasting potatoes until browned. Place potatoes and garlic together with the lamb on the platter.

I serve this with haricots vert and braised fennel topped with fresh Gruyere. Be careful not to overcook the lamb (very easy to do). I convinced one of my friends who swore she didn’t like lamb to try it, and she totally liked it. Voila! Crowd pleaser!