2 large eggs
3 1/3 c buttermilk
2 c old fashioned oatmeal
1/2 c flour
1 tsp baking powder
1 tsp baking soda
add 1 1/3 c buttermilk
In a large bowl, whisk together the buttermilk and eggs. Add dry ingredients and mix until the batter is
combined. Let the batter stand at room temp for one hour or chilled overnight.
Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over the surface then
brush it with some of the oil. Working in batches, drop the batter of 1/2 c measures onto the griddle, cook
the pancakes for 2 min on each side, or until they are golden and cooked through. Serve with syrup.
1 cup buttermilk 1/3 cup sugar 3 cups peeled peach slices 1 to 3 tablespoons peach preserves or sugar (optional)
Freeze the peach slices on a shallow baking sheet lined with foil or parchment paper. Stir the 1/3 cup sugar into the buttermilk and set aside for a few minutes to dissolve the sugar. Pour the buttermilk mixture into a foil- or plastic wrap-lined loaf or other shallow pan; cover and freeze until solid.
Dump the frozen peach slices into a food processor fitted with the steel blade. Assuming the peaches are rock hard, let them sit for 15 minutes so they are slightly less than rock hard, meanwhile leaving the frozen buttermilk in the freezer. After 15 minutes, remove and cut the frozen buttermilk into chunks the size of ice cubes. Add chunks to the processor and process until the mixture is completely blended and lightened in color. You will need to stop the processor from time to time to scrape the mixture from the side of the bowl or spread and redistribute it to better engage with the processor blades; inspect for lumps of peach when you do this. When the sherbet is smooth and free of lumps, taste and pulse in preserves or additional sugar, to taste, if necessary.
Serve the sherbet immediately or scrape it into a container and store in the freezer until needed. Sherbet will retain its scoopable and spoonable texture for 2 or 3 hours before it hardens. Once it’s hard, you will need to soften it for 10 to 20 minutes in the fridge before serving, or zap it for a few seconds at a time in a microwave on defrost.
3/4cup plus 3 tablespoons (120 grams)all-purpose flour
2 1/4teaspoonsbaking powder
1 1/2tablespoonsgranulated sugar
1/2cup plus 1 tablespoon (130 grams)cold unsalted butter, cubed
3 1/2tablespoonscold buttermilk
For the tomato filling
2pounds (1 kilogram)red and yellow cherry tomatoes
2tablespoonsextra-virgin olive oil
Leaves from 8 to 10 thyme sprigs
1 1/2teaspoonskosher salt
Healthy pinchfreshly ground black pepper, plus more to taste
1largeegg, beaten with 1 tablespoon water
6ounces (170 grams)soft goat cheese, crumbled
Make the biscuit topping
1. Whisk together the flour, cornmeal, baking powder, sugar, and salt in a large bowl. Dump in the butter cubes. Using a pastry blender, work the butter until you have pea- to lima bean-size pieces. (If you have particularly cold hands, you can use your fingertips.) Drizzle in the buttermilk and toss the mixture with a fork until it’s evenly moistened.
2. Plop the dough on a clean work surface. Press and squeeze the dough until it begins to hold together. (If you tossed it well with the fork, this should be a cinch. If you see dry spots, it’s best to use the fork to mix the dough instead of your hands. Whatever you do, don’t overwork the dough.) When all is said and done, you should still see pea-size bits of butter running through the dough.
3. Shape the dough into a disc about 3/4 inch (2 centimeters) thick. Using a 1 1/2 inch (4 centimeter) biscuit cutter, cut out 9 biscuits. Gently gather the dough scraps together, press them into a slab again, and cut out more biscuits. (I was able to get 15 biscuits.) Transfer the biscuits to a baking sheet and slide them in the freezer for 1 to 2 hours. (You can stash the biscuits in a resealable plastic bag and freeze them for up to 3 months to simplify throwing the cobbler together at the last minute easy. You’ll want to allow them a little extra time to thaw a little after taking them out of the freezer and before baking them.)
Make the tomato filling
4. Crank your oven to 350°F (180°C).
5. Toss the cherry tomatoes, olive oil, half the thyme, salt, and pepper in an ovenproof skillet. (I used a 12-inch cast-iron skillet and it worked marvelously.) Cover the skillet and cook on the stovetop over medium-high heat until the tomatoes begin to soften, 2 to 3 minutes. Uncover the skillet and continue cooking until all the tomatoes have burst slightly and released their juices.
6. Remove the biscuits from the freezer and generously brush the tops with the egg wash. Place them on top of the tomato mixture in the skillet, spacing them 1 inch (2 1/2 centimeters) apart.
7. Bake the cobbler for 25 minutes. Remove the skillet from the oven and dot the goat cheese between the biscuits, covering any exposed tomato mixture. Return the whole shebang to the oven, bump up the heat to 450°F (232°C) and continue baking until the top is nicely browned, about 10 minutes more. Scatter the remaining thyme over the top and serve the cobbler warm or at room temperature, scooping the cobbler straight from the skillet at the table. If you’re like me, you’ll want to gild each serving with an extra crank or so freshly ground black pepper. The cobbler is best eaten the day it’s made. (Like it could ever make it to another day.)
Read more at http://leitesculinaria.com/96970/writings-tomato-and-goat-cheese-cobbler.html#TqXS2TLgIZrD1W6G.99
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
2 teaspoons teaspoons lemon juice or white wine vinegar
1/2 cup mayonnaise
2 tablespoons yogurt or sour cream
1 cup well-shaken buttermilk
Salt and freshly ground black pepper
1/4 teaspoon smoked paprika, optional
Honey, as needed
In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
Cover and refrigerate for an hour before using, to allow the flavours to blend and develop.
1.5 cups all purpose flour
1 cup yellow cornmeal
2 tsp baking powder
.75 tsp table salt
.25 tsp baking soda
1 cup buttermilk
.75 cup frozen corn, thawed
.25 cup light brown sugar
2 large eggs
1 stick unsalted butter, melted and cooled
Preheat oven to 400F.
Combine dry ingredients in a medium bowl and make a well in the center
In a food processor, process the corn, buttermilk, and brown sugar just until combined, about 5 seconds. Add the eggs and process to combine, another 5 seconds. You should still have corn lumps.
Pour this mixture into the dry ingredients and fold it in with a rubber spatula until barely combined. Add the melted butter and continue folding until the dry ingredients are just barely moistened.
Pour the batter into a sprayed or buttered 8×8 glass baking dish, or as I did, a 10-inch cast iron skillet. Bake 25-30 minutes or until it’s a deep golden brown and passes the toothpick test in the center.
The cast iron, being dark metal, cooks faster so start checking at 20 minutes. It gives a marvelous crust on top and all around the sides of the cornbread!
In spite of the sugar, which made me nervous because I prefer savory rather than sweet bread, the results are perfectly balanced, not too sweet at all.
5 pounds Yukon Gold Potatoes
1 bunch watercress
1 bunch dill
3/4 cup mayonnaise
1/4 cup nonfat sour cream
1/2 cup buttermilk
salt and pepper
1 large vidalia onion
1. Cook the potatoes in their skins until just tender. Cool, skin, and cut into cubes.
2. Coarsely chop the watercress and dill. Be mindful that if you chop dill too fine it tastes gritty. Combine the chopped hard cooked eggs. Adjust the mayonnaise, sour cream, and buttermilk to make a nice thin dressing. I like lots of salt and pepper. This is a very simple, very delicious potato salad. Perhaps one of my favorites. It just might be these Yukon Gold potatoes. They are fabulous and are the only potato to use for mashed. Serving Size: 6
NOTES : This is the potato salad my friends always ask for when we have our annual crab feast.
In a soup pot, combine the onions, garlic, potatoes, celery and water. Bring to a boil, reduce heat and simmer for 10 min. Add the carrots and continue to simmer for 10 more min. Add cauliflower, dill lemon juice, mustard and caraway seeds and simmer for 15-20 min longer until the carrots are tender. In a blender, or use emersion blender, puree the soup with the buttermilk. Add salt and pepper to taste. Gently reheat. Garnish with scallions. Moosewood Restaurant low-fat favorites.
Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.