Archive for ‘Butter’

April 11, 2011

Meatless Monday | Orecchiette with Leek and Pea Shoots

It’s been so rainy today that everything in sight is a variation of green: the yet-to-be-mowed grass.  The budding trees.  The trembling stalks supporting the heavy heads of daffodils.  My dinner of orecchiette bathed in butter, chartreuse leeks, backyard mint and verdant parsley.  Tiny pasta ears cradle pale green edamame, the whole bowl crowned with pea shoots.  It was as close to a taste of spring in a bowl as I’ve come in a long time.  It is long overdue.

Orecchiette de Aprile, serves two, plus a little one who’s almost 4

1/2 pound orecchiette pasta

2 T butter

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March 15, 2011

Irish Cooking | Pork Rib Stew

So much of Irish cooking was born from necessity.  But from Ireland’s extraordinary hardships came simple, delicious farmhouse dishes that rely on cheap, available ingredients.  In this case, there are a mere four ingredients – pork ribs, bacon, onions, and of course, potatoes.  Then, with a little heat and a little time, they transform themselves into a comforting, nourishing, almost healing stew that makes the house smell beautiful.  Plus, its inexpensive and bountiful – it easily makes enough to feed a sizable group.  So make the most of not very much and bring the family around your table.  And that’s a lot more Irish than green beer.

Irish Pork Rib Stew, Serves 6

2 lb pork ribs (not baby back), cut into six pieces

3 slices bacon, chopped

1 large onion, sliced

4 large potatoes, approximately 2 lbs, two peeled and sliced, two peeled and cubed

Heat a large soup pot over medium heat and add bacon.  Cook until lightly browned, then add ribs and cover with four inches of water.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Skim off any fat and foam that rises to the surface.  Add onions and potatoes and cook for another three hours.

Serve with brown bread and homemade butter.  (The easiest recipe which I’ll post tomorrow.)

Playlist included Only Shallow, by My Bloody Valentine.

March 14, 2011

Irish Cooking | Gaelic Steak

Steaks are the ultimate in quick cooking.  Fifteen minutes and dinner can be on the table.  Plus if you’re feeling a little sluggish, maybe you need a little more iron, or perhaps a Guinness.  Tonight’s Gaelic version was topped with sauteed onions, watercress and a whiskey reduction.  This is a wonderful combination, perhaps the best way to eat a steak, and like the Guinness it goes so well with, it gives you strength.

Gaelic Steak, Serves 3, Inspired by The Scottish Irish Pub and Hearth Cookbook

1 one pound rib steak

2T butter

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March 14, 2011

Irish Cooking | Quick Scallop Soup

In addition to being in love with Indian cuisine, English cuisine, Spanish cuisine, Mexican cuisine, Japanese cuisine and – I’m sensing a pattern here – all manner of cuisines, I figured it’d be a kindness to share a few Irish recipes that I love as well, in honor of St. Patrick’s Day.

This cream of scallop soup took nearly no time to cook (easy enough for lunch), had just a few ingredients (many already in the pantry and fridge) and tasted deliciously complex.  I’m banking on that it was the anchovies.

Yes, I know, you told me last time, you don’t like anchovies.  But here I am again, giving you another recipe that uses them and telling you, you’ll like it.  It’s delicious.  As my bowl was being licked clean, it occurred to me, that this soup base is fantastic for all manner of seafood; lobster would be equally at home here.  It would also serve as a perfect broth for a few potatoes and clams for a clam chowder.

Cream of Scallop Soup, Serves 3, Inspired by The Scottish-Irish Pub and Hearth Cookbook

1/2 pound small bay scallops

2 T butter

2 T onions, minced

1 1/2 T flour

3 c whole milk (I used Snowville, since the milk is crucial in this recipe)

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February 17, 2011

It’s Really Just An Excuse | Buttermilk Pancakes

So with all the crème fraiche lying around, I was bound to make some more butter, and with that comes the buttermilk and with that, well, Cherub wanted pancakes.  I can’t say no to her sweet little face.  Well, I can sometimes.  OK, a lot of times.  But today is a yes kind of day.  So fresh buttermilk pancakes for lunch?  You got it little sister.

And for me?  It’s really just an excuse to eat more butter.  Besides, Warren says it’s good for me.

Buttermilk Pancakes, inspired by James Beard’s recipe in American Cookery

2 c all-purpose flour

1 1/4 t baking soda

1 t salt

3 T sugar

2 c buttermilk (homemade, if you can)

3 eggs, seperated

2 t vanilla

1/4 c butter, melted

Whisk the flour, baking soda, salt and sugar together in a large bowl.  Whisk together the buttermilk, egg yolks and vanilla.  Add and mix well with the dry ingredients.  Beat in the butter and mix until smooth.  Beat the egg whites until they have stiff peaks, then fold into the batter gently.

Ladle the batter into a hot pan or griddle and cook until the edges of the pancake are just starting to dry, most of the bubbles on top have popped and the bottom is golden brown.  Flip and brown the other side.

Serve with all that Snowville Creamery butter and some good Ohio maple syrup.  Speaking of which, fresh batches of syrup will available March 5th at Flying J Farm at the annual Maple Sugaring event.  Bring the kids for a demonstration on how syrup is made and stay for a pancake lunch.

Playlist included Thirteen, by Big Star.

 

 

February 15, 2011

Snowville Creamery | Making Crème Fraiche

A little kitchen magic. After 24 hours, thick creme fraiche pours from the heavy cream container.

Slow Food Columbus recently held a free (yes! it was free!) workshop at the North Market as part of their taste education efforts.  It was so wonderful to see a room full of folks eager to learn how to make their own butter.   Warren Taylor, a.k.a., the Dairy Evangelist, lead the class and was a fireball of energy and information.  I learned the differences between the milk produced by the beautiful grass fed ladies Snowville cares for and the product from more intensive methods.  I learned about the difference between pasteurization and ultra high temperature (UHT) pasteurization (Why is UHT milk slightly sweet? Because it starts to caramelize at that high temperature. Eek).  Warren even convinced me to switch from skim to whole.  (I’ll move up to 2% first, but I’m doing it.)

But not only did I learn the difference between sweet cream and cultured cream butters (and made them) but I also learned something tremendous: how to make crème fraiche.  Oh yes.

Here’s how:

1 cup of cultured buttermilk

1/2 gallon heavy cream

Mix the two.  In Snowville’s carton, there’s enough room for you to add in the buttermilk and shake it to mix.  Let it sit on the counter for 24 hours.  Voilà ! Crème fraiche.  Refrigerate until ready to use.

Then to make cultured butter, pour some of this crème fraiche into a food processor (no higher than the liquid fill line) and flip on.  Process until the butter separates from the buttermilk (it will happen rather suddenly).  Using your hands squeeze out all the buttermilk from the butter (do this over a bowl and save that buttermilk for pancakes or coleslaw dressing), then rinse the butter under cold water until it runs clear (it keeps longer if you do this).

Fun fact: If you make butter from heavy cream, the liquid you press out is not buttermilk, it’s skim milk!  Who knew?

Keep an eye out for crème fraiche in tonight’s dinner.  It’s divine.

Thank you Warren Taylor.  We love Snowville.  We love your pasture grazed cows.  We love their fresh milk and the heavenly cream that rises to the top.

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