All posts filed under: Dairy

Buttermilk Ranch – It’s a love / hate thing

…you know you do. Back just shy of 1950, there was this guy named Steve Henson. He was up in Alaska somewhere working, doing the bush people thing and cooking for his fellow bush people workers. It was during that mystical time he began developing a buttermilk based salad dressing (I’m assuming to put on their fireweed Caesars…or willow bark chop salads… or moose fodder carpaccio … .. . the whole mental image of bush people in Alaska sitting around a campfire, eating a honkin’ bowl of salad is just kinda funny.). He and his wife later moved to California, and opened a Dude Ranch called Hidden Valley. His formulated buttermilk dressing became the house dressing of the ranch. It was so unique, so flavorful, everybody wanted the recipe. He began packaging up the mix and selling it…. Although to do that, the mix had to be diluted with non-food items (fillers, stabilizers, anti-clumping agents). The popularity grew and people couldn’t get enough. By the late 60’s, Ranch dressing had displaced all of the old salad standbys – Green …

Kitchen Fodder Guest Test – Micro Pressure Cooker Mac ‘n’ Cheese

Bah! Humbug! Alright…. I’m not the happiest elf this time of year – and getting my chops in gear to do anything other than just exist, is damned near impossible… (I’m just not your holiday food guy.) Luckily, in talking to my sis today, I found out she was using her Microwave Pressure Cooker to make… of all things… MAC n CHEESE! I roped her into doing a guest post (slash) recipe test on it for Plate Fodder. So… Go grab a bowl of popcorn and get ready to be amazed! (I’m going to go steal the neighbor’s inflatable snowman…. again…) ______________________________________________________________________________ After seeing Toby demo his microwave pressure cooker several times, I had to get one for myself. This seemed like such a marvelous gadget! I have cooked many different things in the pressure cooker… Pot Roast, Chili, Rustic Bolognese Sauce, Lemony Chicken Thighs with Potatoes, Olives and Oregano. Everything so far has turned out well. I had a couple of lamb shanks hanging out in the fridge that I thought I would take for …

All That Lemony Goodness – Lemon ~ Raspberry Thumbprint Cookies

  ” I want a cookie…” Generally speaking, those four words don’t usually raise shrieks of alarms in your head. But, then again… you don’t live up on the hill here at Turtle Creek; where everything tasty is filled with things that are taboo – and the list of things we can’t eat grows like that Creeping Charlie out in the garden. But, I do my best to make life here a little less sucky. I decided to try and make homemade cookies… something I’m not particularly good at. And since 100% of the really good cookies have butter – it’s not been something very high on my list… You know,  since lard cookies taste like crap. Thankfully, one day when I was griping about the lack of good butter options for the severely lactose intolerant,  someone (I’m sorry, I really don’t remember who pointed me in the right direction) asked if I had ever tried Cultured Butter. For those of you not in the know, Cultured Butter is Fresh cream butter to which lactic acid cultures have …

Buttermilk French Toast

We’ve been talking buttermilk the past couple of days, and I realize not everyone knows what I mean when I refer to “good” buttermilk. So, let’s look at the dairy counter for a bit. Undoubtedly, you’re going to see a minimum of three different kinds of buttermilk when you look at the labels – Cultured Whole Fat – Cultured Non Fat – and generic, non-specific buttermilk… let’s call it  –  FAKE. But to get a sound understanding as what it is supposed to be, we’ll go back to the very beginning, and start with the original way to get it. … is a by-product of butter production. Whole, cream top milk (meaning – milk straight out of the cow) is dumped into an earthenware churn jug and allowed to sit in a warm area for a minimum of 24 hours. This time allows the milk base to form enzymes that begin to break down the milk and causes to liquid to sour slightly and clabber (clump up a bit). Once the proper aging has happened …

Old Buttermilk Sky

Buttermilk Skies – In my mind’s eye, I can see my Dad looking up at those clabbered clouds. And, in that weird lilting falsetto singing voice he reserved for commercial jingles and pre-1960’s radio songs, belting out the first line of that old Hoagy Carmicheal classic. Never any more than that… just the first line. It’s kind of like the way he’d sing the old, old OLD jingle for Lay’s Potato Chips… “I crackle ’cause I’m crisp. I taste better because I’m fresh. I’m a treat. I’m full of zip – I’m a Lay’s Potato Chip” … every single time a fresh bag of chips got opened up for lunch. Or – his retelling of “The night Before Christmas” where he never got more than the  very beginning  out before Jane went into panic mode. “T’was the night before Christmas…” “Charles!“ “… and all through the…” “CHARLES!  I mean it!“ Apparently… Dad’s version was terribly vulgar. I’ll never know, I never heard it. * * * … but I can’t look up at the skies …

Wa Sabbi! – Marx Foods Challenge Entry – Number 4

I’ve been walking around the house saying “Waa  Sabbi!” for a week now. It has long ceased to be funny to anyone but me. When Marx Foods announced that I’d be in the final round of the challenge, I was elated. We would each be receiving a perishable ingredient to utilize in our final entries. I imagined a lot of possibilities… I wasn’t expecting this… These are fresh Mazuma Wasabi rhizomes. A hotter and less “bitey” version that the typical Durama Wasabi that is more commonly used in sushi and sashimi preparations. I thought about using it in a savory rub… too common. Then as a salad… just too odd… Then as a reworked tuna tartar kind of thing…  way too artsy for me… Doing a little (OK, a lot) of research, I read where, when paired with fruits and herbs, wasabi can brighten and heighten the flavors of the accompanying seasonings. I thought I could bounce the bitey-ness off of a cream base and temper the heat a little. I finally decided on cocktail …