Author Archives: Chef Noah

About Chef Noah

Noah was born in the village of Barnesville, Lawrence County, Tennessee in 1926. His parents were George and Rettie Belew. He was the fifth of six children born to his parents - four males and two females. Noah is the last living member of his Tennessee family. His parents were farmers. They owned a rocky-hilly farm of about 75 acres adjacent to Saw Creek in Barnesville. Their farm's working tools were mules, plows, wagons, hoes, etc. This was before tractors, and even if tractors were available, they could not have been used on the hills where the Belews farmed. Noah has come a long way since the days when he lived on the family farm. Today instead of pushing a plow, he cruises the Florida Gulf Coast, steering his shiny 21st Century Lincoln TownCar during the week and his Mercedes-Benz on weekends. He grows older and wiser, but he continues to be young-at-heart.

Irish Soda Bread

Soda bread is a soft textured cake like bread that rises due to the reaction of the acid of a liquid like buttermilk, and a base like baking soda.  Although the Irish didn’t invent Soda Bread it is most often … Continue reading

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Lindy’s Famous Cheesecake

Lindy’s Restaurant in New York City was famous for its cheesecake from the early 1930s to the 1950s, when owner Leo Lindermann died. Although Leo was supposedly the only person who knew the secret recipe, Lindy’s is still open and … Continue reading

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Vanilla Chocolate Chip Cookies

VANILLA CHOCOLATE CHIP COOKIES   3-1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1-1/2 cups butter, softened 1-1/4 cups granulated sugar 1 cup firmly packed light brown sugar 2 eggs 4 teaspoons vanilla extract 1 package (12 … Continue reading

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Grandma’s Chocolate Cake

GRANDMA’S CHOCOLATE CAKE 3 cups all-purpose flour 2 cups sugar 1/2 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups hot water 3/4 cup vegetable oil 2 tablespoons distilled white vinegar 1 tablespoon instant coffee granules … Continue reading

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Fried Catfish and Hush Puppies

As a youngster growing up during the Great Depression in the Tennessee hills, once in awhile we could count on having a mess of catfish and hush puppies for dinner. My mother fried them with her wood-burning kitchen stove in … Continue reading

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Raisin Pie

WHAT ARE RAISINS? Raisins are simply dried sweet grapes, of course. Until medieval times, raisins were the second in choice as a sweetener, honeybeing the top choice. At one time in ancient Rome, raisins were considered so valuable that two … Continue reading

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Chicken and Dumplings

Chicken and Dumplings   1 (3-pound) stewing hen 2-1/2 teaspoons salt 3/4 teaspoon black pepper 1 onion, peeled and left whole 1/4 cup chopped celery leaves 2 cups all-purpose flour, plus extra for kneading 1/2 teaspoon baking soda 3 tablespoons … Continue reading

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History of Florida’s Key Lime

History of Florida’s Key Lime   Key limes are the pink flamingos of Florida food, and they are a celebrated part of local color. Key West, Florida, is famous for its fabulous key lime pie, one of America’s best-loved regional … Continue reading

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Nassau Grits

Nassau Grits   In Pensacola, Florida, you’ll find The Coffee Cup, the place where cops and attorneys, drywall hangers and artists, dilettantes and debutantes gather to eat grits and eggs in the morning.” An adaptation of The Coffee Cups’ grits … Continue reading

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Collard Greens with Bacon

Collard Greens with Bacon   Chef Noah’s tip: Don’t overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle. If you like potatoes, throw about 4 into the pot when you add … Continue reading

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