I’ve always been a bit dubious about savory strawberry preparations. With such subtle flavor, it seems the sweetness could easily be leached out of the delicate berries. But the other day, for whatever reason (chalk it up to a pregnancy craving) I needed some strawberries in my salad. Also, two eggs and buttermilk. Lucky for me, it was really simple to put this satisfying salad together. [Read more…]
buttermilk fried chicken in memory of mama e
My grandmother, Mama E, died this summer. I asked if I could have her electric skillet, because I know that making fried chicken in it will always make me think of her. Mama E was a top-notch cook. I can still taste her chess pie, her fudge, and her pepper jelly. But I think anyone who knew her would say that her fried chicken was the best. It really was.
As a kid who grew up not in the suburbs but with a more or less suburban life, I didn’t always have a lot to talk about with a woman who grew up during the Depression and then worked in a textile mill. But as I got into cooking as an adult, I really enjoyed talking produce and cooking with Mama E. When I married Elizabeth, she loved to talk with Mama E about canning and gardening and baking. I’m glad that I developed my love of cooking and food and that I was able to grow closer to Mama E because of it. [Read more…]
apple recipe round-up
Apple season is upon us. Over on The Family Kitchen we’ve been sharing apple recipes all week. I’ve also added some of our favorite apple recipes here on Brooklyn Supper.
Braised pork shoulder with apples
Classic braised red cabbage with apples
Apple quinoa muffins
Apple pie with vanilla and sage infused butter
Judging the Enid’ apple pie contest
Classic apple pie
Rustic apple tart with lard and buttermilk crust
mystery solved
I have fond memories of making butter with my girl scout troop. I can still remember the excitement in the air as we shook the jar of cream and wondered when it would magically turn yellow and become butter.
It was with a similar air of excitement that I recreated the epic experiment. Instead of a jar, I opted for a glass bowl and a whisk, and put my leftover pint of heavy whipping cream to the test. After 8 minutes of whisking the cream it started to turn yellow and clump, and then separated from the buttermilk (so that’s what buttermilk is). I added a pinch or two of salt, put everything into a fine mesh sieve, and smushed it down it so as to wring the precious buttermilk. And suddenly, I had butter.
The flavor of homemade butter is much milder than store bought. Spread it on a nice piece of warm bread and enjoy.