And then there was buttermilk. But this wasn’t the staunchly tangy stuff that you buy in a carton for making waffles, and then sits in the recesses of your refrigerator, separating, growing more sour, until the carton begins to emit a peculiar odor. No, this buttermilk was pleasingly watery, ever so mild, with just a hint of tang hitting you in the back of the throat. Daniel Patterson’s butter article, also gave a recipe for chilled pea soup with mint, utilizing the newly made buttermilk. With the butter being such a success, I was sure that the pea soup would be delightful. Well, sometimes things don’t work out as planned. They work out even better.
I went to the Union Square Greenmarket on a gorgeous, and busy Saturday, set on purchasing my peas of choice. Well, I should have remembered that one never goes [...]

I know that I have written about the beloved pancake many times here before. There was the banana pancake, a chubby cake with creamy banana slices cooked in the batter. Then there was the corn pancake of June 2005, which was really just an excuse to sprinkle pancetta over something with abandon. And finally, there was the wild rice pancake, nutty and wholesome. This inundation of breakfast food tells you two things: this is a girl who was had this blog for quite some time, and she really likes pancakes.
And I guess you would be correct on both accounts. Pancakes are a standard, go-to food for me. They are warm and filling, and even a bad one is sort of good. I often order them when going out for brunch, and I love to make them, in all of their different [...]

I know that it may look like a hockey puck, squat and gently rounded, but I assure you that is where the similarities end. What I have instead is a light, eggless Italian custard– a panna cotta. Wobbly, chilled, resting calmly and waiting to be gobbled up, this panna cotta was enriched with buttermilk, giving it a subtle tang.
What to do with leftover buttermilk setting in the fridge? Make a delicious dessert that highlights the buttermilk of course. I love the simplicity of panna cotta. Vanilla, pure and unadulterated was the main flavor in this dessert. A little milk, some sugar, a bit of gelatin, and plenty of buttermilk– it doesn’t sound like much, and it’s not. But when mixed together, the vanilla playing off of the richness of the buttermilk, the gentle jiggle of the gelatin, the cooling presence of the custard, all of the ingredients make for one [...]