Tagged: Buttermilk

Buttermilk Creams with Strawberries

It is no secret that summer has finally arrived. (Well, it never really is in Hawaii, now is it?) The sun is blazing making it impossible to look directly at, azure skies are smeared ever so delicately with wispy clouds, lithe (and not-so-lithe) bodies glisten on planes of white sand in nothing but stringy bikinis and man-thongs (more often than not, to my utter disgust and dismay), and best of all: school is out, meaning I get to bask in all the world’s pleasures (except for when I am planted behind a desk and a laptop to do work or to provide you with other worldly (specifically gustatory) pleasures, like so.
Now, if the aforementioned characteristics of summer are not so readily available to you as it is to me causing you to now loathe my guts with burning envy, hate not! I bring a peace offering in the form of bright, sweet, and zesty strawberries over a soft, supple, and surprisingly light buttermilk cream; the purest flavors of summer and heaven. Love me now? If not yet, you will.

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Side Effects.

Something noteworthy about Koreans is that they love their sides. At any and every Korean meal, in or out of a restaurant, you are absolutely guaranteed to have 반찬 (ban chan, or side dishes). It is usually the prelude and then also the accompaniment to a wonderfully orchestrated meal. While other cuisines may not be so elaborate on their sides, I still find the necessity to have some form of them in every meal. Even if they may not be extravagant Korean sides, I’ve managed to make, create and master some delicious American sides to be served alongside any magnificent meal. The most simple ones tend to be the most useful and versatile for adding that extra oomph to glitz and glam up any entrée.

Although cooking the perfect meal can presumably imply an overbearing amount of time and exhaustive exertion of energy, the whole can be greater than the sum of its parts. If you strategically break down your to-be-executed meal, each step involved really isn’t too bad. Simple sides can make your already fabulous meal more wholesome and they shouldn’t be marred by excessive ingredients and complexity. For example, these recipes for Wilted Spinach with Shallots and Buttermilk Mashed Potatoes are straightforward and easy to make to go along with any meal. The spinach has a fresh tartness from the lemon juice and  a savory flavor from the shallots while the potatoes have a rich and creamy flavor from the butter, milk and buttermilk. Continue reading

Oven-Fried Chicken.

When I saw this recipe by Ina Garten, I instantly knew that this had to be the next meal I make for three reasons. One, I had a quart or so of buttermilk in my fridge that was quickly nearing the end of its shelf-life. Two, I really like fried chicken. Three, it’s Ina Garten – enough said.

While I can’t say I don’t like KFC (because I’m bad and I actually really really do), this oven-fried chicken surpasses that of Kentucky any day (my apologies, Kernel Sanders). But surely I’m not alone in this love affair with fried chicken, albeit regulated and restricted to some reasonably understandable degree. If you hadn’t already noticed – which unless you are a first time reader (Welcome!), I don’t know how you wouldn’t know – I have an embarrassingly long list of weaknesses in regards to junk food. I most definitely need to curtail the junk-eating and cut the list  down to one page, or a side of a page. Hopefully, down to half a  page in the near future. But, until then, let’s happily continue on with this confabulation about fried chicken.
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