Archive for the ‘buttermilk’ Category

Every Rhode Island home needs to have a box of corn meal in case of Johnny Cake emergencies. If you’ve never had a Johnny Cake before, you’re missing out on a simple, delicious Rhode Island treat. But that’s a topic of another blog. The point is, I always keep a box of white corn meal in my pantry, and I used it to make the coating for my chicken.

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Corn meal is great, because it adds a wonderful crunch while keeping this recipe gluten-free, which may be an important factor for some. But even if you don’t have to be on a GF diet, corn meal adds great flavor.

To keep the batter light, I add flour to the corn meal.

2 cups buttermilk (whole milk is fine, too)
1 tablespoon hot sauce (I use Frank’s Red Hot)
4 lbs. chicken wings
1 cup white corn meal
1 cup flour (or use Cup4Cup, a gluten-free flour, to keep it GF)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon paprika
oil, lard or a combination of the 2 for frying

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Pour the buttermilk or whole milk into a large Ziploc bag. Add the hot sauce. Drop in the chicken wings, seal the bag,  and let them soak in the mixture in the fridge for at least several hours…overnight is better. Place the bag in a bowl to prevent bag leakage accidents.

In a separate bowl, combine the corn meal, flour, salt, pepper, garlic, onion, and paprika. Mix well.

Pre-heat the oven to 350 degrees.

I like to use a combination of grapeseed oil and pork fat (if I have it) when frying. Heat the oil to about 325 degrees.

Take the wings out of the bag one by one, and drop them in the bowl with the cornmeal mix, coating the chicken well on all sides, then shaking off the excess. Place the chicken wings in the hot oil carefully to avoid splashing hot oil on yourself.

Cook the chicken in the oil on both sides for just a few minutes, until golden. You’re not trying to cook them all the way through.

Place the chicken pieces on a foil-lined baking sheet. when you’ve fried all the chicken, place the baking sheet in the oven and cook until the wings are done, about 25 minutes.

I love fried chicken. But what makes this recipe great is that I get all the benefits of crispy fried chicken without all the grease and without standing watch over it the whole time.

You can use any chicken parts for this recipe. Fry the chicken until it just turns golden brown and then finish it in the oven.

I use gluten-free flour (Cup4Cup is my favorite) for this recipe, and it works perfectly. If you’ve got someone you love who hasn’t had real fried chicken because they’re on a gluten-free diet, they will love this. If you’re not on a GF diet, feel free to use regular all-purpose flour.

 

10 lbs. large chicken wings or chicken pieces
Avocado oil, for frying

For soaking:

1 quart buttermilk
1 tablespoon hot sauce (I use Frank’s Red Hot)

For the seasoned flour:

2 cups all-purpose flour
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon basil
1 teaspoon oregano

Open the bottle or carton of buttermilk and add 2 teaspoons of hot sauce. Close the container and shake to combine. Place the chicken pieces in a Ziploc bag, cover with the buttermilk, and seal the bag, letting the chicken soak in it for at least several hours. Overnight is best.

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Pre-heat the oven to 350 degrees.

In a bowl, combine the flour, salt, pepper, paprika, granulated garlic, onion powder, basil and oregano. Mix well.

After the chicken has soaked in the buttermilk, remove the pieces one at a time, leaving the buttermilk on them as you toss the pieces into the seasoned flour. Shake off the excess flour, and then set the pieces aside on a metal baking rack placed on a sheet pan.

If you’ve got the time, and want to make the chicken extra crispy, let the chicken pieces sit for an hour, then re-flour them before frying. If not, go right to the next step.

Pour the oil into a large heavy-bottomed stock pot to a depth of 1-inch. Heat the oil to 360 degrees on a thermometer.

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Working in batches, place the chicken pieces in the oil, being careful not to overcrowd them. Fry the chicken until it is golden brown on both sides, then place each piece back on the metal baking rack set on the sheet pan.

Once all the chicken has been fried, place the sheet pan in the oven for 30 to 40 minutes, until it’s fully cooked and crispy.

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Feast!

It’s Sunday. It’s time for pancakes!
This is not only our family’s favorite pancake recipe, but it’s the one I always make when guests are spending the night. They are absolutely delicious–the pancakes, not the guests–and unlike any other pancakes you’ve had.
If you need to go with a gluten-free diet, no worries: my favorite all-purpose GF flour, “Cup 4 Cup,” worked so well in this recipe, there was no difference in taste or texture. Now this is the only way I make ’em and no one notices the difference!
I use organic lemons, if I can find them, because all the nasty sprays used with non-organics are absorbed by the skin, which is used in this recipe. (They don’t wash off.)
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1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large organic lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
Whisk the flour, corn meal, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
In a separate bowl, whisk the egg, lemon zest, and melted butter into the buttermilk (or milk and lemon mixture) to combine. (Hint: zest the lemon first, then juice it.)
Make a well in the center of the dry ingredients in the bowl. Pour in the milk mixture and whisk very gently until just combined. Do not over-mix. A few lumps are OK.
Heat a non-stick skillet over medium heat. Add 1 teaspoon of oil and use a brush to coat the skillet bottom evenly. Pour 1/4 cup of the batter into 3 spots on the skillet. Sprinkle 1 tablespoon of the blueberries over each pancake.
Cook the pancakes until large bubbles begin to appear, about 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until they’re golden brown on the other side, 1 to 1 1/2 minutes longer.
Chow down immediately!
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The heat of the summer always has me craving a cold beet soup my Mom made…

It’s interesting that an Eastern European country that is as far north as Newfoundland has one of the most refreshing cold summer soups of any country in Europe. It’s a cold beet soup called Šaltibarščiai (pronounced shul-tih barsh-chay) and it’s classic Lithuanian cooking at its best.

No summer was complete without my Mom’s Šaltibarščiai on the table, and my Dad always insisted on eating it with boiled potatoes on the side.

There are many different variations of this soup. For example, many Lithuanians today use keffir instead of buttermilk. My Mom always insisted buttermilk tastes better, and I have to agree.

 

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1 quart buttermilk
4 hard-boiled eggs, peeled and chopped
3 cucumbers, peeled, seeded and chopped
8 beets, cooked, peeled and chopped
1 tablespoon finely chopped fresh dill
1 scallion, finely chopped, greens only
salt
a pile of boiled potatoes (optional)

 

Pour the buttermilk into a large bowl. If it’s very thick, you can dilute it a bit with fresh water.

Peel and chop the eggs and toss them in the bowl. Peel, seed and chop the cukes…then into the bowl.

I love Love Beets, hermetically sealed cooked and peeled beets, ready to use, available in most supermarkets. (In the old days, my Mom would simply use canned beets.) I open a couple of packs of Love Beets, pouring the beet juice into the bowl. I chop the beets and add them as well.

Grab some fresh dill and chop it finely. Add it to the bowl. Finely chop the greens of one or two scallions and sprinkle some salt on them. Rub the salt into the scallions, mashing them a bit, softening them. Then add them to the bowl.

Stir everything together, put a lid on the bowl, and let it chill in the fridge for a few hours.

Remove it from the fridge, stir, and season with more salt if needed before serving.

 

Really refreshing!

 

The heat of the summer always has me craving a cold beet soup my Mom made…

It’s interesting that an Eastern European country that is as far north as Newfoundland has one of the most refreshing cold summer soups of any country in Europe. It’s a cold beet soup called Šaltibarščiai (pronounced shul-tih barsh-chay) and it’s classic Lithuanian cooking at its best.

No summer was complete without my Mom’s Šaltibarščiai on the table, and my Dad always insisted on eating it with boiled potatoes on the side.

There are many different variations of this soup. For example, many Lithuanians today use keffir instead of buttermilk. My Mom insists buttermilk tastes better, and I have to agree.

 

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1 quart buttermilk
4 hard-boiled eggs, peeled and chopped
3 cucumbers, peeled, seeded and chopped
8 beets, cooked, peeled and chopped
1 tablespoon finely chopped fresh dill
1 scallion, finely chopped, greens only
salt
a pile of boiled potatoes (optional)

 

Pour the buttermilk into a large bowl. If it’s very thick, you can dilute it a bit with fresh water.

Peel and chop the eggs and toss them in the bowl. Peel, seed and chop the cukes…then into the bowl.

I love Love Beets, hermetically sealed cooked and peeled beets, ready to use, available in most supermarkets. (In the old days, my Mom would simply use canned beets.) I open a couple of packs of Love Beets, pouring the beet juice into the bowl. I chop the beets and add them as well.

Grab some fresh dill and chop it finely. Add it to the bowl. Finely chop the greens of one or two scallions and sprinkle some salt on them. Rub the salt into the scallions, mashing them a bit, softening them. Then add the to the bowl.

Stir everything together, put a lid on the bowl, and let it chill in the fridge for a few hours.

Remove from fridge, stir, and season with more salt if needed before serving.

 

I love fried chicken. And despite what most people think, fried food is really not that bad for you if you fry it properly. I use clean avocado oil every time, sometimes adding bacon fat or pork fat if I have it. And I get the oil to the right temperature: two key factors that will result in crispy chicken that isn’t bogged down with grease. What makes this recipe great is that I get all the benefits of crispy fried chicken without all the grease and without standing watch over it the whole time.

You can use any chicken parts for this recipe. Fry the chicken until it just turns golden brown and then finish it in the oven.

I use gluten-free flour (Cup4Cup is my favorite) for this recipe, and it works perfectly. If you’ve got someone you love who hasn’t had real fried chicken because they’re on a gluten-free diet, they will love this. If you’re not on a GF diet, feel free to use regular all-purpose flour.

 

10 lbs. large chicken wings or chicken pieces
Avocado oil, for frying

For soaking:

1 quart buttermilk
1 tablespoon hot sauce (I use Frank’s Red Hot)

For the seasoned flour:

2 cups all-purpose flour
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon basil
1 teaspoon oregano

Open the bottle or carton of buttermilk and add 2 teaspoons of hot sauce. Close the container and shake to combine. Place the chicken pieces in a Ziploc bag, cover with the buttermilk, and seal the bag, letting the chicken soak in it for at least several hours. Overnight is best.

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Pre-heat the oven to 350 degrees.

In a bowl, combine the flour, salt, pepper, paprika, granulated garlic, onion powder, basil and oregano. Mix well.

After the chicken has soaked in the buttermilk, remove the pieces one at a time, leaving the buttermilk on them as you toss the pieces into the seasoned flour. Shake off the excess flour, and then set the pieces aside on a metal baking rack placed on a sheet pan.

If you’ve got the time, and want to make the chicken extra crispy, let the chicken pieces sit for an hour, then re-flour them before frying. If not, go right to the next step.

Pour the oil into a large heavy-bottomed stock pot to a depth of 1-inch. Heat the oil to 360 degrees on a thermometer.

image

Working in batches, place the chicken pieces in the oil, being careful not to overcrowd them. Fry the chicken until it is golden brown on both sides, then place each piece back on the metal baking rack set on the sheet pan.

Once all the chicken has been fried, place the sheet pan in the oven for 30 to 40 minutes, until it’s fully cooked and crispy.

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Feast!

It’s Wednesday. You’ve got time to go to the supermarket and buy what you need to make this recipe and the be the hero of the weekend. Seriously, it’s that good!
This is not only our family’s favorite pancake recipe, but it’s the one I always make when guests are spending the night. They are absolutely delicious–the pancakes, not the guests– (throw some bacon on the side and it’s great for hangovers!) and unlike any other pancakes you’ve had.
My wife maintains a gluten-free diet, so I needed to make changes in my original recipe, but my favorite go-to all-purpose GF flour, “Cup 4 Cup,” worked so well in this recipe, there was no difference in taste or texture. Now this is the only way we make ’em and no one notices the difference!
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1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
Whisk the flour, corn meal, sugar, baking powder, baking soda, and salt in a medium bowl
to combine.
In a separate bowl, whisk the egg, lemon zest, and melted butter into the buttermilk to combine.
Make a well in the center of the dry ingredients in the bowl. Pour in the milk mixture and
whisk very gently until just combined. Do not over mix. A few lumps are OK.
Heat non-stick skillet over medium heat. Add 1 teaspoon of oil and use a brush to coat the skillet
bottom evenly. Pour 1/4 cup of the batter into 3 spots on the skillet. Sprinkle 1 tablespoon of the
blueberries over each pancake. Cook the pancakes until large bubbles begin to appear,
about 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until they’re golden
brown on the other side, 1 to 1 1/2 minutes longer.
Chow down immediately!
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It’s Father’s Day and it’s a hot one here in New England. Time to make a delicious cold soup that always reminds me of my Dad…

It’s interesting that an Eastern European country that is as far north as Newfoundland has one of the most refreshing cold summer soups of any country in Europe. It’s a cold beet soup called Šaltibarščiai (pronounced shul-tih barsh-chay) and it’s classic Lithuanian cooking at its best.

No summer was complete without my Mom’s Šaltibarščiai on the table, and my Dad always insisted on eating it with boiled potatoes on the side. Now residing in an assisted living facility, my Mom has not had this soup in many years, so I made her a batch when she came to visit recently.

There are many different variations of this soup. For example, many Lithuanians today use keffir instead of buttermilk. My Mom insists buttermilk tastes better, and I have to agree.

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1 quart buttermilk
4 hard-boiled eggs, peeled and chopped
3 cucumbers, peeled, seeded and chopped
8 beets, cooked, peeled and chopped
1 tablespoon finely chopped fresh dill
1 scallion, finely chopped, greens only
salt
a pile of boiled potatoes (optional)

 

Pour the buttermilk into a large bowl. If it’s very thick, you can dilute it a bit with fresh water.

Peel and chop the eggs and toss them in the bowl. Peel, seed and chop the cukes…then into the bowl.

I love Love Beets, hermetically sealed cooked and peeled beets, ready to use, available in most supermarkets. (In the old days, my Mom would simply use canned beets.) I open a couple of packs of Love Beets, pouring the beet juice into the bowl. I chop the beets and add them as well.

Grab some fresh dill and chop it finely. Add it to the bowl. Finely chop the greens of one or two scallions and sprinkle some salt on them. Rub the salt into the scallions, mashing them a bit, softening them. Then add the to the bowl.

Stir everything together, put a lid on the bowl, and let it chill in the fridge for a few hours.

Remove from fridge, stir, and season with more salt if needed.

 

The warm weather has finally arrived here in New England, and that means it’s time to break out a classic summer recipe.

It’s interesting that an Eastern European country that is as far north as Newfoundland has one of the most refreshing cold summer soups of any country in Europe. It’s a cold beet soup called Šaltibarščiai (pronounced shul-tih barsh-chay) and it’s classic Lithuanian cooking at its best.

No summer was complete without my Mom’s Šaltibarščiai on the table, and my Dad always insisted on eating it with boiled potatoes on the side. Now residing in an assisted living facility, my Mom has not had this soup in many years, so I made her a batch when she came to visit recently.

There are many different variations of this soup. For example, many Lithuanians today use keffir instead of buttermilk. My Mom insists buttermilk tastes better.

securedownload

 

1 quart buttermilk
4 hard-boiled eggs, peeled and chopped
3 cucumbers, peeled, seeded and chopped
8 beets, cooked, peeled and chopped
1 tablespoon finely chopped fresh dill
1 scallion, finely chopped, greens only
salt
a pile of boiled potatoes (optional)

 

Pour the buttermilk into a large bowl. If it’s very thick, you can dilute it a bit with fresh water.

Peel and chop the eggs and toss them in the bowl. Peel, seed and chop the cukes…then into the bowl.

I love Love Beets, hermetically sealed cooked and peeled beets, ready to use, available in most supermarkets. (In the old days, my Mom would simply use canned beets.) I open a couple of packs of Love Beets, pouring the beet juice into the bowl. I chop the beets and add them as well.

Grab some fresh dill and chop it finely. Add it to the bowl. Finely chop the greens of one or two scallions and sprinkle some salt on them. Rub the salt into the scallions, mashing them a bit, softening them. Then add the to the bowl.

Stir everything together, put a lid on the bowl, and let it chill in the fridge for a few hours.

Remove from fridge, stir, and season with more salt if needed.

 

This is our family’s favorite pancake recipe, but the need to go gluten-free for my wife meant a change in the ingredients. Fortunately, my favorite go-to all-purpose flour, “Cup 4 Cup,” worked so well in this recipe, there was no difference in taste or texture. Now this is the only way we make ’em and no one notices the difference!
 image
1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
Whisk the flour, corn meal, sugar, baking powder, baking soda, and salt in a medium bowl
to combine.
In a separate bowl, whisk the egg, lemon zest, and melted butter into the buttermilk to combine.
Make a well in the center of the dry ingredients in the bowl. Pour in the milk mixture and
whisk very gently until just combined. Do not over mix. A few lumps are OK.
Heat non-stick skillet over medium heat. Add 1 teaspoon of oil and use a brush to coat the skillet
bottom evenly. Pour 1/4 cup of the batter into 3 spots on the skillet. Sprinkle 1 tablespoon of the
blueberries over each pancake. Cook the pancakes until large bubbles begin to appear,
about 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until they’re golden
brown on the other side, 1 to 1 1/2 minutes longer.
Chow down immediately!
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