Posts tagged ‘Cream’

October 5, 2011

Local Foods Week | Rabbit

 

Sometimes dinner is completely off the grid.  Tonight’s rabbit was an example of that.  Not purchased at a store or farmer’s market, simply gifted to me from generous friends who have local farmer friends.  The dinners, over two nights, could not have embodied the essence of local more than that.

Spot the backyard bunny. No, this was not dinner.

For the squeamish, let me tell you that a beautifully raised, local rabbit might strike you as tasting a whole lot like turkey.  For the more adventurous, it is light, meaty and absolutely delicious.  It is a protein entirely worth hunting down (albeit grocery shopping or the actual in-the-woods kind) to find responsibly-raised meat.

I wasn’t home last night and Hades took it upon himself to braise our rabbit with leeks and carrots and some decidedly non-local French vermouth.  He served it with warm red cabbage, beet and apple salad and a butternut puree.

I cannot begin to express my bitter disappointment at not being home for this meal.

Freakishly, there were leftovers. 

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June 24, 2011

Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

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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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