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Chicken Curry Potpie

Ingredients For the buttermilk biscuits 3 ½ cups all-purpose flour, or as needed 2 teaspoons kosher salt 3 ½ teaspoons baking powder 11 tablespoons very cold unsalted butter, cut into 1-inch cubes 1 ¼ cups buttermilk For the chicken curry 2 tablespoons canola oil 2 ½ pounds bone-in chicken thighs, skin removed ¼ cup Madras…

Buckwheat Blini

Blini go well with savory toppings liked smoked fish, and of course with caviar. A simple, elegant accompaniment would be smoked salmon (about 1/2 pound for one batch of blini), drained yogurt or reduced-fat sour cream, and salmon roe. Ingredients 1 teaspoon active dry yeast ½ teaspoon sugar 2 tablespoons lukewarm water 1 cup plus…

Ginger Gingerbread

The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002. This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger. Ingredients ⅔ cup sorghum flour 1 cup cornstarch 1 cup…

White Chicken Potpie

Ingredients 3 boneless, skinless chicken breasts (1 1/2 pounds) Kosher salt Black pepper 3 cups chicken stock 1 cup white wine 2 garlic cloves, smashed and peeled 1 bay leaf 1 thyme sprig 1 rosemary sprig 1 cup plus 2 tablespoons unsalted butter (18 tablespoons), chilled, additional for greasing pan 2 leeks, thinly sliced, white…

Beet and Chia Pancakes

Ever since I read Kim Boyce’s recipe for quinoa and beet pancakes, a recipe that inspired her wonderful book “Good to the Grain,” I’ve wanted to add puréed beets to a pancake batter. I finally got around to it. I used two-thirds whole wheat flour and one-third all-purpose flour in this very pink batter. Ms….