A popular snack, buttermilk rusks–karringmelk beskuit in Afrikaans–are South Africa’s answer to Italian biscotti. The dough comes together very much like a traditional biscuit dough. But after the initial cooking, the biscuits are sliced into pieces, and then dried in a warm oven for several hours, or even overnight to crisp them. Try them with [...]
Tags: biscuits·buttermilk·food appreciation·kids·South Africa
My wife recently had an itch to make ricotta cheese. She says that cheese making and writing limericks are her new passions. Who knew? Anyway, her ricotta, made with the grassfed milk we get from our local dairy, was the best I’ve ever tasted: thick and creamy. I ate it right out of the bowl, [...]
Tags: buttermilk·cheese·ricotta
What do you do when the dairy delivers a half-gallon of buttermilk by mistake? Answer: Make buttermilk pie. This was my wife’s inspiration. Although, if you had nailed my feet to the floor and doused me with hot coffee, I probably could have remembered there was something called “buttermilk pie.” I love the flavor and [...]
Tags: buttermilk·pie
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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