Weekend Cook and Tell: The Body on That Buttermilk
Welcome to our Weekend Cook and Tell where each Wednesday we turn the pages of the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Is buttermilk an afterthought in your cooking? Kate's Homemade Butter describes the first time an FDA inspector came to their dairy operation. "The guy wouldn't even get out of his car," said Daniel Patry, the company's good-humored founder. "He refused to believe it was a real operation." Kate's has grown sizably (from a company run out of a garage to now producing more than a million pounds of butter a year) since then and the FDA probably takes them a touch more seriously now.
Julia Moskin, of The New York Times, reports on buttermilk finally getting its due. If you read the article - and the process as to how REAL buttermilk is actually made - the idea of little delicious globules of butter floating in your buttermilk may just make you dance inside a little. I know I've been guilty of adding lemon juice to milk in a pinch for a recipe, but after reading this, never again.
Are you a fan of real buttermilk (or are you equally guilty as I am)? Have you ever had a tall glass of the fresh stuff? I wouldn't be surprised if a few of you have had a sip of the good stuff after making your own butter. Show us what you like to include buttermilk in to make your dishes more decadent, more tender, and more, well, buttery.
Share your favorite buttery-milk eats on Photograzing (make sure to include "Weekend Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. You can now also pin your creation on your Pinterest board as well. Please use the hashtag, #cookandtell, and tag us, @Serious Eats in your pin's text.
We'll post a round-up of your cooking on the buttermilk ideas, recipes, and experiences the following Wednesday, September 19th.