Home Cooks Guide

A professional chef's guide to the home kitchen

Favorites

The best way to use Garlic Scapes…Pickle Them!

Spring-Early Summer at the Missoula Farmer’s Market

Years ago, when I started pickling garlic scapes at the restaurant, scapes were virtually unheard of. Today they are commonplace at Farmer’s Markets and CSA’s during the spring and early summer. Which is good news for shoppers because they are versatile and delicious.

Garlic Scapes are the flower blossom and stem of hard-neck garlic. Soft-neck garlic does not produce edible scapes. If you grow garlic and would like to have this lovely springtime produce as well, you will need to make sure you are growing hard-neck garlic.

Garlic scapes can be sauteed, steamed, blanched, made into pesto or vinaigrette, chopped up in soup, minced like chives as a garnish, used in place of regular garlic (it is much milder), and pickled (my favorite). The entire thing is edible, however, depending on what stage they were in when picked they can be a bit tough and stringy. I usually trim the very tip of the flower blossom which dries out quickly, and then I either cook these by blanching for 5-10 minutes and then sauteeing, or I pickle them. I love the sweet mild garlic flavor, the beautiful curly shape, and the light and dark green color variation of garlic scapes. They jazz up any dish.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pickled Garlic Scapes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Print Recipe

Description

Pickled garlic scapes are beautiful and delicious.  Perfect for eating out of the jar, garnishing a bloody Mary, or serving as an accouterment to a meat and cheese platter.

Ingredients

Scale

4 lbs garlic scapes

8 cups white vinegar

8 cups water

4 Tablespoons Salt

4 Tablespoons Sugar

Per Quart Jar (4 Jars in total)

1 1/2 teaspoons dill seed

1 1/2 teaspoons whole mustard seed

1 teaspoon black peppercorns

2 whole bay leaves

1 dried hot chili (optional, more if you like it spicy)

1/4 garlic scape minced

sprigs of fresh dill or tarragon (optional)

Instructions

Fill a water bath with water and the quart jars and bring to a boil.

Meanwhile, in a smaller sauce pan, add water and the jar lids and bring to boil.

Combine the water, vinegar, sugar, and salt in a pot (5 quarts or larger) and bring to a boil.

Clear off and clean your work surface.  Round up a town for the counter, jar tongs, the magnet lid lifter (if using), a clean tea towel, and a wide mouth funnel and ladle or a pitcher for pouring the vinegar into the jars.

Trim the ends of the garlic scapes if they look dry.  Thinly slice one garlic scape and divide it into 4 equal portions, one for each jar.

Once the vinegar mixture and the jars have come up to a boil, reduce the heat on both to low.  

Using the jar tongs, remove one jar from the canner and carefully pour out the water.  Place it on the towel on the counter.  Add the chopped garlic scape, mustard seed, dill seed, fresh herbs, bay leaves, and dried chili.  Pack the jar with scapes (about 1 lb per jar). 

Using the wide mouth funnel or the pitcher, pour the vinegar mixture into the jar leaving 1/2 inch headspace.  Insert a butter knife all down the side of the jar and pull the handle of it towards the center to remove air bubbles.  Repeat this a couple of times.  If the liquid level dropped add a little more.

Dip a corner of the clean tea towel into the boiling canner and then wipe the rim of the jar.  Using the lid magnet, remove a lid from the boiling water and place it on top of the jar.  Put on the ring and tighten until just barely finger tight (when it just barely meets resistance, see note).

Prepared Jars of Pickled Garlic Scapes ready for the canner.

Set the prepared jar aside and repeat with the rest of the jars.  Once all the jars have been prepared, place them in the water bath canner.  They should be covered with at least 1/2 inch of water.  Add more water if needed.  Turn the heat back up to high and bring it back to a boil.  Once it has reached a boil, process for 25 minutes (at sea level, adjust for elevation).  See canning altitude chart.

Carefully remove the jars from the canner and place on a towel on the counter.  Do not touch the jars until fully sealed and cooled.

Notes

NOTE: Air needs to be able to leave the jar as it is heated in the canner.  This is how the vacuum is created.  If the lid is too tight the air cannot leave and the jar may crack in the canner.  Tighten the ring just until you feel the start of some resistance, the minimal amount needed to keep the lid in place.

NOTE: If you have never canned before I highly recommend this tutorial.  Water bath canning is simple to do but there are some important food safety issues you should be aware of.  Most importantly – you can only water bath can products that have a PH of 4.6 or lower.

Simple and “Healthy” Blue Cheese Vinaigrette

The links in these recipes are for products that I use and recommend.  

Ah, blue cheese. A broad category of cheese that ranges from buttery and spreadable to crumbly and dry, approachable to assertive, grassy, earthy, and funky, to spicy or sweet. Blue cheese is perfect for showcasing on a cheese platter. Some varieties are fit for dessert with a drizzle of balsamic reduction or honey and candied nuts. Blue cheese complements fruit, especially pears, figs, and cherries. It also complements beef, which is pretty much the opposite of fruit. For an ingredient so versatile it’s somewhat of a shame that only one dressing comes to your mind when you think of blue cheese dressing – that gloppy, creamy, tangy mixture found right next to the bottles of Ranch at the grocery store.

Don’t get me wrong, I love that gloppy, creamy, tangy blue cheese dressing. And there’s something noble about a dressing that takes a somewhat risky ingredient, a cheese that attracts the most adventurous and “sophisticated” eaters when purchased on its own at a cheese counter, and makes it accessible to every dude in a Sports Bar noshing on crispy chicken wings and celery sticks. But in this salad dressing landscape dominated by one version of blue cheese dressing, there are possibilities for this amazing ingredient that have been forgotten.

This Blue Cheese Vinaigrette is one of those possibilities. Blue cheese salad dressing has been unjustly given its reputation as the “most unhealthy” dressing. It doesn’t have to be this way. This blue cheese vinaigrette is light and dainty. If you are one of the millions of people eating salad for health reasons, this healthy blue cheese salad dressing won’t completely counteract all of your sacrifices and hard work. Years ago, while working at a French Restaurant in Missoula, I made and served a similar dressing with a salad of mixed greens, avocado, pear, and candied walnuts. It was lovely.

The Best Blue Cheeses for Dressing

Some blue cheeses are soft and spreadable and some crumble well. For this recipe, I recommend a blue cheese that crumbles well. In the restaurant kitchen, I have used Roquefort and Point Reyes Blue for this dressing. Both of those varieties will add a little creaminess to the dressing while still holding some shape to the crumbles. I recommend these blue cheeses for this dressing:

  • Stilton
  • Danish Blue
  • Forme D’Ambert
  • Roquefort
  • Point Reyes Blue
  • Maytag
  • Gorgonzola / Gorgonzola Piccante
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blue Cheese Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kara Taylor- Home Cooks Guide
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 1/2 cups 1x
  • Category: Condiment
  • Method: mix
  • Cuisine: french
  • Diet: Gluten Free
Print Recipe

Ingredients

Scale

1/4 medium onion, minced/chopped

1/2 garlic clove, spicy green sprout removed from middle

1 cup white wine vinegar

3/4 cup canola oil

1 1/2 – 2 cups crumbled blue cheese

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon smoked paprika (or plain paprika)

1/4 teaspoon dried thyme

1/4 teaspoon dried marjoram (or sub oregano)

1/4 teaspoon fresh ground pepper

Instructions

In a blender, combine all ingredients except the oil and blue cheese.  Blend until very smooth.

Turn blender to medium-low speed.  Very slowly add the oil in a slow steady stream until fully incorporated.

Add the blue cheese crumbles and pulse a couple of times until the blue cheese bits are the size of peas or smaller.  The dressing will get slightly creamy as some of the blue cheese is dissolved into the vinaigrette.

Transfer to a container with a tight-fitting lid and store in the fridge until ready to use.  The dressing will keep for weeks refrigerated.

Equipment

Nutrition

  • Serving Size: 1 Tablespoon

S’more Pancake Mix Recipe | Just Add Water

The links in these recipes are for products that I use and recommend.  

This Just-Add-Water Mix is perfect for busy mornings and back country breakfasts.

This Just-Add-Water S’more Pancake and Waffle Mix is perfect for busy back-to-school mornings and backcountry breakfasts. Toasted marshmallows on top transforms this quick and easy breakfast into an extra special morning treat.

I’ve been playing around with Just-Add-Water Mixes lately. Partly because I have big ambitions for camping trips this summer and am always on the look out for the perfect back country meals that are 1) easy, 2) shelf stable and 3) require very little dishes and clean-up. Partly because I need a morning meal for my 7 year old that I can make with one hand, while holding the baby on my hip with the other, in less than 10 minutes start to finish. Or better yet, a morning meal that my 7 year old can whip up on her own!! Partly because breakfast is and has always been my least favorite meal to cook and I require super easy options in the morning for my own sanity. Before kids, this was the meal that I would outsource to restaurants. Now I look for make-ahead breakfast options because there is no worse way to start the day than with a sink full of dirty dishes!

These S’more Pancakes are made from a graham cracker batter and studded with marshmallow and chocolate chips. If you want to keep it simple, a generous spread of salted butter is all that these pancakes or waffles require. However, if you want to take this breakfast to the next level, try out these fun toppings:

S’more Pancake Toppings:

  • Graham Cracker Crumbs
  • Toasted Marshmallow (campfire, stove top or torch)
  • Brown Butter
  • Caramel Sauce / Sweetened Condenced Milk
  • Whipped Cream
  • Nutella

How to Make Fluffy Pancakes

For fluffy thick pancakes, make a thick batter. Preheat your griddle and then immediately reduce the heat to medium-low once you add the batter to it. Thick fluffy pancakes take a while to cook, about 4-5 minutes per side. This recipe calls for 1 cup dry mix to 3/4 cups water. This will make fluffy pancakes. You may be tempted to stretch the mix by adding more water to it, and this is fine, but you will get less fluffy pancakes that cook quicker.

For waffles, make a thinner mix of 1 cup mix to 1 cup water.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

S’more Pancake Mix Recipe | Just Add Water

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kara Taylor- Home Cooks Guide
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10–12 servings 1x
  • Category: Breakfast
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A simple and delicious Just-Add-Water Pancake and Waffle Mix for busy mornings.

Ingredients

Scale

3 cups flour

1 cup Graham Cracker Meal *

1 cup Dry Milk Powder

2 Tablespoons Bob’s Red Mill Egg Replacer

2 Tablespoons Baking Powder

1 cup Mini Dark Chocolate Chips

1 cup Mini Marshmallows, chopped

Instructions

A day or two before making this mix, open your bag of marshmallows and leave them out to dry.  This will make it easier to chop them into small pieces.

Make the graham cracker meal by grinding the graham crackers with a mortar and pestle or in a food processor.  You could also put the graham crackers in a bag with the air removed and roll a rolling pin over them.

In a large mixing bowl, add all ingredients and stir well.  Transfer the mix to a bag or an 8 cup mason jar and store at room temperature until ready to use.

To Prepare the Pancakes:

Preheat your griddle, or pan.

For each cup of dry Pancake & Waffle Mix, add 3/4 cup of water and mix well. 

Butter (or spray with oil) your griddle.  Ladle out the batter.  Reduce the heat to medium and cook until golden brown on one side and bubbles are visible on the top.  Flip and cook until the other side is golden brown.

Top with your favorite toppings and serve.

For Waffles:

Preheat your waffle iron

Use a 1:1 mix:water ratio

Spray waffle iron with oil and cook to desired brownness 

Top with your favorite toppings.

Notes

1 cup of dry-mix makes about 3 medium-sized pancakes.  

For 4 people use 3 cups of dry mix and approximately 2 1/4 cups water.

For 2 people use 1 1/2 cups dry mix and approximately 1 cup plus a couple of tablespoons water.

QUICK TIP | How to keep fish from sticking to the pan

Nothing, I repeat, nothing is more frustrating than preparing a beautiful meal and then having the main attraction stick to the pan and ruin your presentation. Whether you are cooking for yourself, cooking for friends and family, or cooking “on the line”, this is one of those soul-sucking kitchen moments that we have all gone through. Fortunately, I have a really simple “secret” solution that can be used when all else fails.

When writing any posts, I generally poke around on the web a little bit to see what else is out there. If a topic is well covered by other food blogs, I usually will choose to focus on a topic where I could offer something new to the conversation out there. There are a lot of tips out there on how to keep fish from sticking to the pan, however, I was surprised to find that my super simple technique was not among them. This technique works great for fish fillets, as well as chicken, pork, and steak.

How to Keep Fish (or Steak, Pork Chops, or Chicken) From Sticking to the Pan

First things first, these steps below are all good practices and are the tips that everyone else on the blogosphere recommends for preventing fish or meat from sticking to the pan.

  1. Pat the fish fillet with a paper towel until well dried and season it with salt and whatever else you would like. Or better yet, leave it uncovered in the fridge for a day or so to dry the surface.
  2. Preheat a dry pan. I recommend stainless steel or ceramic non-toxic non-stick. Cast iron is great if it’s your designated fish pan (flavors can permeate) AND it is well seasoned. Teflon non-stick really are not meant to be heated while dry (plus, I hate how the coating flakes into food with wear and tear). Why preheat while dry? This keeps the oil from smoking and burning and creating off-flavors.
  3. Add 1-2 Tablespoons oil. I prefer oil with a high smoke point like canola.
  4. Gently add the fillet of fish and immediately give the pan a little shake when you put it in. If it sticks, don’t worry. NOTE: if the fish doesn’t sizzle when it hits the pan, the pan and oil are not hot enough. Test a corner before gently sliding the fillet in.
  5. At this point, you can turn the heat down to medium or medium-low to reduce the splattering of oil and slow the cooking down for more even cooking and a better sear.
  6. After at least 3-5 minutes or when the fillet is visibly cooked halfway through, using a fish spatula or thin metal spatula (this is key here), flip the fish over and repeat on the other side. If it sticks, give it 30 seconds and try again “it will release by itself when it’s ready.”

Indeed, these are all good practices for achieving the perfect sear. However, every chef knows that sometimes your fillet will still stick. It just will. And sometimes, the amount of time it takes for the fish to “release by itself when it’s ready” is longer than you want to cook it for. For example, sea scallops cooked medium. If cooked for 3-5 minutes on each side, the amount of time for the sear to be fully formed and release on its own, the scallop would be well done. If the fish (or steak, chicken, or pork) sticks after doing all of the steps above, or if your window for “perfect doneness” is about to pass you by, here is my no-fail secret tip to unsticking the fillet from the pan…

  • Remove the pan from the burner and let it sit for 1-3 minutes. Physically remove it, don’t just turn the heat off. The fish fillet will release from the pan when the pan cools and the skin and the sear will still be crispy (as long as you don’t forget about it for 10-15 minutes). The release will happen faster if you put the pan directly on a stainless steel or granite counter than if you put it on a drying rack or hot pad because the heat (or in this case, the reduction of heat) will be more quickly transferred. Factor this “quick release” carry-over cooking into your timing if you are trying to achieve a specific level of doneness other than well done.

When trying to sear a fillet of fish or other protein, it does takes time to achieve a good crust and a natural release from the pan. This lends itself to thicker cuts of meat and will be difficult to achieve with anything thinner than 1 inch (unless you want it cooked well-done).

OTHER TIPS FOR PAN FRYING FISH

  • If the fillet is long and thin or you are pan-frying whole small bone-in fish, press down on it with a spatular when you first put it in the pan and when you flip it. This will help it stay flat, and stay in contact with the oil for a good crust or sear.
  • If you are cooking small or thin pieces of fish, seafood, or other meat, dusting them with flour helps prevent sticking by forming a layer between the protein and the pan.
  • For small pieces of fish, seafood, or meat that you want to be cooked to below well-done (say medium or rare), make sure the pan is super hot.

Let me know in the comment section how this tip works for you and if you have any questions on how best to cook specific items, I am happy to share my suggestions there as well.

Special Sauce! Cajun Remoulade Recipe

A simple summer salad of shrimp and cajun remoulade.

This Cajun Remoulade is one of those sauces that always found a way onto my menus at the restaurant, no matter what season. It’s the “special sauce” on my version of the Cajun Muffaletta sandwich, the perfect accompaniment to salmon cakes, and the secret ingredient in Cajun Shrimp Endive Spoons – a popular passed appetizer for wedding receptions. At home, I’ve served this sauce alongside fried catfish, boiled shrimp, and tossed it with cooked chicken for a quick chicken salad with a kick. If you like spicy, you’ll find a ton of uses for this sauce. And if you don’t like spicy – simply cut out the hot sauce, and you’ll still find a ton of uses for this sauce!!

Remou-what?

A Remoulade (re-MOO-lad) is essentially a cold mayo/aioli-based sauce with the addition of minced ingredients stirred in. Common ingredients that are often added to a remoulade are minced onion, pickles, pickled peppers, bell peppers, capers, olives, garlic, celery, horseradish, fresh herbs, and spices. A Tartar Sauce is a remoulade.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cajun Remoulade Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kara Taylor- Home Cooks Guide
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Sauce
  • Method: Stir
  • Cuisine: Cajun
  • Diet: Gluten Free
Print Recipe

Description

This versatile cold sauce with a kick compliments cold cuts, fried foods, seafood, and chicken.  As is, this recipe packs a punch, but you can dial down the heat by reducing the hot sauce and cajun spice.

Ingredients

Scale

1 1/2 cups mayonnaise

1 1/2 Tablespoons Dijon Mustard

1 1/2 Tablespoons Ketchup

1 1/2 Tablespoons Parsley, minced

2 1/4 Teaspoons Hot Sauce (like Tabasco or Crystal)

2 1/4 Teaspoons Lemon Juice

1 1/2 Garlic Cloves, minced

1/4 cup Shallot or Onion, minced

1 Celery Stalk, minced

1 Tablespoons Capers, minced

3/4 teaspoon Cajun Spice

1 teaspoon Paprika

Pinch of Ground Black Pepper

Salt to taste

Instructions

Mix all ingredients together.

Store refrigerated for up to 2 weeks.

Fancy Oven Rice Pilaf Recipe | For Catering and Entertaining

The links in these recipes are for products that I use and recommend.  

An easy-to-customize side dish for any occassion.

This toasty delicious baked rice side dish is versatile, economical, and easily adapted to accommodate allergens, dietary preferences, and regional cuisines.  The optional addition of carrot, dried fruit, nuts, different spices, and fresh chopped herbs make this dish visually appealing, fragrant, and fully customizable to any party menu.

This dish is especially handy for catering and dinner parties because it can be prepped up in the morning and stored at room temperature (instead of trying to cram it into an already packed fridge). An hour before the meal, simply mix the broth with the rice mixture in the hotel pan, cover it with foil, and pop it in a preheated oven. There’s no need to heat the broth first (unless you are trying to expedite the cooking time). This dish is pretty forgiving and stands up well to sitting in a chafing dish. Unlike other types of rice dishes, rice pilaf isn’t prone to mushiness or stickiness.

Try These Variations

Gluten Free – Sub out orzo/Israeli Cous Cous for rice

Dairy-Free – Use duck fat, olive oil or vegetable oil instead of butter

Vegetarian – Use veggie stock

Middle Eastern – Dried Fruit, pine nuts or almonds, caramelized onion, za’atar spice blend

Greek – Garlic, lemon zest, black pepper, rich chicken stock, fresh dill and parsely at the end.

French – garlic, black olives, herbs d’provence spice blend

Indian – Onion, carrots, peas and curry powder

Chicken and Rice Comfort Food – Onions, Carrots, Celery, Rich Chicken Broth, Butter or Duck Fat, Parsley/Sage/Thyme and Chicken Thighs nestled on top.

Catering Large Parties or Cooking at Home

This recipe makes one 2″ 1/2 hotel pan (at home that’s equivalent to a 4-quart casserole pan or brazier) and serves about 15 people.  Use the “Scale 2x” option to scale for a full-size hotel pan that serves approximately 30 people (or 8 quarts).

This recipe calls for baking the pilaf at 400 F for 1 hour (that’s on convection). This assumes the broth is mixed with the rice mixture while cold or at room temperature and the pilaf is cooked in a mid-grade home oven. If you are using a high-powered commercial oven – expect this dish to cook 15 minutes faster or reduce the heat to 375 F. You can cut the cooking time by about half by bringing the broth to a boil first.

The basic version of this recipe costs around 60 cents per serving (California Retail Prices 2021)! For professional caterers with access to wholesale pricing through their vendors and for Home Cooks living in less expensive states, you can expect the cost per serving to be even less!!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fancy Oven Pilaf | Catering Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kara Taylor- Home Cooks Guide
  • Prep Time: 20 minutes
  • Cook Time: 50-60
  • Total Time: 0 hours
  • Yield: 15 servings 1x
  • Category: Side
  • Method: Baking
  • Cuisine: World
  • Diet: Vegetarian
Print Recipe

Description

This toasty fragrant rice dish is the perfect party side dish and is easily adaptable for dairy-free, gluten-free, and vegan preferences.

Ingredients

Scale

2–4 Tablespoons Oil or Butter

2 1/2 cups Long grain rice (Basmati)

1 1/2 cups Orzo or Israeli Cous Cous or vermicelli*

1/2 cup Quinoa (red or black adds visual appeal) **

1 cup diced onion or shallot

1–2 Tablespoons minced garlic

salt to taste  

7 1/2 Flavorful, well-seasoned broth (chicken, veg or other)***

1–2 Cups Garnishes – dried fruit, pine nuts, walnuts, shaved almonds and/or diced carrot. (Optional)

Herbs and spices (Optional)

Chopped Fresh Herbs to sprinkle after cooking (Optional)

Instructions

  1. In a saute pan with oil or butter, toast the Orzo, Israeli Cous Cous or Vermicelli until golden brown all over.  Transfer the pasta to the hotel pan or oven-proof dish.
  2. Add a little more oil and saute the onion and garlic.  Add the rice and cook for another 3-5 minutes, stirring occasionally, or until well coated in oil with some grains of rice toasted.  Transfer this batch to the hotel pan. 
  3. Add any optional spices, herbs, vegetable ingredients, or dried fruit to the hotel pan.
  4. At this point you can either 1) cover the hotel pan with a layer of parchment and tin foil for transport and place the broth in a separate container. Or 2) Add the cold/room temp broth, cover the hotel pan with parchment and foil and bake at 400 F for 50 minutes.  Carefully lift a corner of the foil for a peak.  Watch out for the steam.  If it’s still pretty wet, cook for another 10 minutes. 
  5. Remove from the oven and keep covered for 5-10 minutes.  Fluff the rice up with a spatula or serving spoon.  Taste and season with salt and pepper if needed and sprinkle generously with fresh herbs. 
  6. Serve.

Notes

* To Make Gluten-Free – replace the orzo or Israeli Cous Cous with rice

** If you don’t have quinoa, you can replace this with rice.

*** The broth makes this dish.  I recommend good quality home-made broth that is heavily seasoned.

NOTE: If scaling this recipe up for a large party with multiple full-size hotel pans (say for 100 people) –  follow steps 1-2 but dump all the rice, quinoa, toasted orzo/couscous, and sauteed onion and garlic into a large mixing bowl.  Then transfer 10 cups of this mixture to each full-size hotel pan.

Citrus Buttermilk Panna Cotta Is The Perfect Summer Dessert

The links in these recipes are for products that I use and recommend.  

Buttermilk Panna Cotta with fresh seasonal fruit, an easy no-bake summer dessert.

Panna Cotta is an easy, custard-like, no-bake, no-fuss dessert. Served with fresh seasonal fruit, it is perfect for summer. In Italian, Panna Cotta means “Cooked Cream”. Unlike other “cooked creams” such as creme brulee, flan, and pastry cream, Panna Cotta is thickened with gelatin instead of eggs and/or starches. The result is a delicate silky texture and a mild flavor that can be adapted for any occasion and requires only about 10 minutes of active prep (plus some passive time as it sets in the refrigerator). A basic Panna Cotta is made with less than 5 ingredients, and is gluten-free and egg-free for those with allergies.

The recipe below uses grapefruit zest, buttermilk, and cream. You can use any creamy base. Coconut cream Panna Cotta with lime zest served with fresh mango. Almond Milk Panna Cotta with Rose Blossoms. Milk and Honey Panna Cotta with Fresh Figs and Pistachio. Just some ideas. The possibilities are endless. Here’s the master ratio to use if you want to branch out and experiment:

Panna Cotta Master Ratio (1 cup yield)

1 cup creamy liquid

1/2 teaspoon powder gelatin dissolved in 1 Tablespoon Water

2 – 3 Tablespoons sugar

Using Gelatin

Powdered unflavored gelatin is one of those ingredients that most home cooks don’t have on hand. Here’s a pro tip for you. Go get some (unless you are a strict vegetarian, in which case, this post probably isn’t for you). It has so many uses in the kitchen not to mention the many health benefits of incorporating gelatin into your diet.

I add gelatin to hot savory liquids and broth to create instant Cheater Bone Broths. A little gelatin adds viscosity to pan sauces. It stabilizes whipped cream and meringues. I mix gelatin in with my coffee grounds when I brew coffee for an extra silky brew that is packed with collagen. You can make healthy fruit juice gummies and fruit juice jello, a fun kitchen project for kids. And you can turn creamy substances into Panna Cotta, a silky semi-solid custard that melts in your mouth.

For the most part, using gelatin is a no-fuss kitchen technique. However, there are a couple of things to keep in mind when making desserts (or savory aspics) that you want to hold a gel when chilled or at room temperature.

  • Bloom the gelatin by dissolving it in some water for 5-10 minutes prior to using it.
  • Don’t boil the gelatin.
  • If you want to reduce the sugar in a recipe you may need to increase the gelatin amount slightly as there will be more “available water” for the gelatin to bond with. You can always try the recipe as is and if it doesn’t gel, bloom a little more gelatin, rewarm the mixture and add the bloomed gelatin to it, then chill it all again.
  • Be aware that some alcohols, acidic ingredients, and fruit enzymes can mess with the gelatin’s ability to hold a gel. If you are troubleshooting or want to get creative and know what you can and can’t do, this is a great in-depth article about using gelatin in desserts from Serious Eats. 6 Unexpected Factors That Can Ruin Your Gelatin Desserts.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Citrus Buttermilk Panna Cotta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kara Taylor- Home Cooks Guide
  • Cook Time: 10 minutes
  • Total Time: 10 min + 3 hrs to set
  • Yield: 4–6 servings 1x
  • Category: Dessert
  • Method: Stove top
  • Cuisine: Italian
  • Diet: Gluten Free
Print Recipe

Description

This Panna Cotta is light and delicate and perfectly complements fresh seasonal fruit.  I use grapefruit zest in this recipe.  You could also use orange, lemon or lime zest or a combination of citrus.

Ingredients

Scale

1 3/4 cup heavy cream

1 1/4 cup buttermilk

1 teaspoon vanilla

zest of one grapefruit (or lemon, lime or orange)

1/2 cup sugar

1 1/2 teaspoons unflavored gelatin

3 Tablespoons water

Instructions

Bloom the gelatin in the water and set aside.

Bring the cream, sugar, vanilla, and zest to a low simmer. 

Remove from the heat. Add the bloomed gelatin and gently stir until dissolved (about 30 seconds to 1 minute). 

Slowly add the buttermilk while gently stirring.

Pour into your molds (see note below).

Transfer to the refrigerator to chill for 3 or more hours.  If you plan on chilling overnight or longer, gently press plastic wrap onto the surface of the panna cotta to prevent a film from forming.

Notes

This recipe batch makes 1 (8 inch pie pan size)- 6 (4 oz ramekins) molded Panna Cottas.

If you plan on serving this inverted onto a plate (as pictured in this post), lightly oil your molds so it doesn’t stick.  You may need to invert the mold over the plate and just wait a minute for it to slowly drop out.  Don’t rush or force it.

Just-Add-Water Cornmeal Pancake Mix. Perfect for Camping and Cooking with Kids!

The links in these recipes are for products that I use and recommend.  

Just-add-water Cornmeal Pancake Mix makes for an easy backcountry breakfast.

Cornmeal pancakes (aka Johnny Cakes) are a fun take on the regular run-of-the-mill pancakes and waffles. We eat a lot of pancakes and waffles at my house. I like to change it up. I developed this easy prep-ahead pancake mix for camping, busy weekday mornings, and for kids cooking in the kitchen. My 7-year-old can now whip these up for herself! Without needing me to get all the ingredients from the high shelves, and then leaving my kitchen a mess at the start of the day😩. This dry mix comes together in just a couple of minutes. When ready to cook up a batch of delicious cornmeal pancakes, simply add water at a ratio of 4 mix: 3 water plus or minus a little bit to your liking. I like cornmeal pancakes with brown butter, honey, and fresh fruit. That’s my favorite sweet combo for breakfast. I also like these savory, with green chilis and cheese for a midday snack or dinner side, or with a poached egg and hot sauce on top for breakfast.

There’s a couple of ingredients you may not have in your kitchen but are worth picking up. Dry Milk Powder is available in the baking section at the grocery store. It is worth having on hand. I use it in Sourdough bread sometimes. It is great for baking cakes and cupcakes. Use 1/4 cup dry milk powder and 1 cup of water for each cup of milk called for in a recipe. I also use Dry Milk in coffee or tea when I’m camping or backpacking. It’s used in my Backcountry Oatmeal Recipe. And if I’m desperate at home for some milk and haven’t had time to run to the store, I’ll mix up some milk from dry milk for the kid’s cereal (though my oldest is getting harder to trick this way). Bob’s Red Mill Egg Replacer is a non-egg-based powder that helps with thickening and richness and contains a little bit of baking soda for additional leavening power. If you want to make this recipe without purchasing this product, you could substitute a mixture of cornstarch and baking soda. I would do 3 T cornstarch and 1 T baking soda for an 8 cup batch. If you have an egg allergy at home, this recipe is egg-free.

VARIATIONS AND SERVING SUGGESTIONS:

IDEAS FOR SWEET PANCAKES OR WAFFLES

Stir into the mix: banana, mashed cooked pumpkin, apple sauce, cinnamon or pumpkin pie mix, citrus zest, lavender sugar, and/or chopped fresh fruit.

Top With jelly, honey, brown butter, whipped cream, sweetened creme fraiche, fresh fruit or preserved fruit, and/or chopped nuts.

For added richness – substitute water for buttermilk or milk. Add 1 tablespoon vegetable oil or melted butter or coconut oil per cup of dry mix.

Add sourdough starter – 1/2 cup sourdough starter discard for every 1 cup dry mix in addition to the water.

IDEAS FOR SAVORY PANCAKES

Stir into the mix: such as green onion, corn kernels, cooked peppers and onions, bacon or chopped ham, green chilis, and/or cheese.

Top With creme fraiche/ sour cream, butter, red or green enchilada sauce, poached eggs, and/ or hot sauce

For added richness – substitute water for buttermilk or milk. Add 1 tablespoon vegetable oil or melted butter or coconut oil (or bacon or duck fat) per cup of dry mix.

Add sourdough starter – 1/2 cup sourdough starter discard for every 1 cup dry mix in addition to the water.

COOKING TIPS

Once you add the water, let the mixture sit for 5-20 minutes for the cornmeal to soften up a bit. You don’t have to do this, but I like to if I have the time.

Heat the griddle or skillet (or waffle iron) before adding oil or butter. Once the skillet/griddle is hot, reduce the heat to medium.

Add the butter or oil just before adding the batter

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Just-Add-Water Cornmeal Pancake Mix

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kara Taylor- Home Cooks Guide
  • Prep Time: 5
  • Total Time: 5
  • Yield: 8 cups dry mix | 64 pancakes 1x
  • Category: Kitchen Staple
  • Method: mix
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This easy make-ahead pancake mix is perfect for camping, cooking with kids,  and busy mornings.  Simply add water, stir and cook!!

Ingredients

Scale

CORNMEAL PANCAKE DRY-MIX

3 cups fine cornmeal

3 cups all-purpose flour

1 1/2 cups dry milk powder

6 T Bob’s Red Mill Egg Replacer (Or 3 T Cornstarch + 1 T Baking Soda)

3/4 teaspoon salt

2 Tablespoons baking powder

6 Tablespoons sugar (optional)

Instructions

In a mixing bowl, combine all ingredients and stir until well combined.  Transfer to a 1/2 gallon jar, a large ziplock, or another container.  Store in a cool dry place for up to 6 months.

To Make the Pancakes

For 8 medium-sized (4-5 inch diameter) pancakes, mix 1 cup of dry mix with approximately 3/4 cups of water.  Whisk until there are no clumps.  Let this mixture sit for 5-20 minutes (if you have the time, not required).  You may want to add a little more water or dry mix to achieve your preferred consistency.

Preheat your griddle or skillet.  Once hot, add your butter or oil and pour in the batter. Reduce the heat to medium/low. When bubbles start to appear on the surface, flip the pancakes over and continue cooking a couple of minutes.

Notes

NOTE: I do not add sugar to my dry mix.  I think pancakes are sweet enough when smothered in honey, or maple syrup.  I also like having a versatile mix that can be made into savory things.  That being said, if you like a sweet pancake, I have recommended a sugar amount in the recipe as “optional”.

Simple Buttermilk Dressing from Scratch

A simple spring salad of Snap Peas, Chive and Rosemary blossoms, and Buttermilk Dressing.

This is a delicious and versatile creamy salad dressing that can be made from scratch simply by shaking all ingredients in a jar. I love this buttermilk dressing in the Spring with fresh snap peas, chive, and rosemary blossoms (pictured above). It also compliments tomatoes, cucumbers, strawberries, cherries, grapes, beets, roasted root vegetables, and can be used as the sauce base for chicken salad, pasta salad, and potato salad.

Variations

This basic recipe is great on its own or jazz it up with your choice of variations.

Buttermilk Ranch – Add fresh dill, parsley, chives, black pepper, onion, and garlic powder, and a dash of Worcestershire.

Creamy Lemon and Herb Dressing – Add minced chives, tarragon, parsley, shallot, black pepper and 1-2 teaspoons dijon mustard.

Sweet Buttermilk Dressing (ideal for fruity salads) – Increase the amount of sugar by 1-2 teaspoons or add 1-2 teaspoons honey.

Mayo Free Buttermilk Dressing – Substitute the mayonnaise for creme fraiche, yogurt, or sour cream. Note, you may want to make half the quantity as the shelf life will be shorter.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple Buttermilk Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kara Taylor- Home Cooks Guide
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Condiment
  • Method: Shake
  • Cuisine: N/A
  • Diet: Gluten Free
Print Recipe

Description

This simple dressing is a great accompinent to fresh and roasted vegetables, fruit, and prepared salads.

Makes 1 cup | approx. 16 servings

Ingredients

Scale

1/2 cup (100 G) mayonnaise

1/2 cup (100 g) buttermilk

1–1 1/2 (3–5 g) teaspoons salt

1 1/2 (5g) teaspoons sugar

3 Tablespoons (30 g) lemon olive oil (or Good Quality Extra Virgil Olive Oil + zest from 1/4 lemon)

1 Tablespoon (10 g) Rice Wine Vinegar (or white wine vinegar, or white balsamic vinegar)

Instructions

Add all ingredients to a jar or bottle with a tight-fitting lid and shake until smooth.  Alternatively, whisk everything together in a bowl.

Serve immediately or store for up to 1 week.

Nutrition

  • Serving Size: 1 Tablespoon

Miner’s Lettuce. The best salad green is wild and free.

My favorite wild salad green

Miner’s Lettuce, aka Claytonia Perfoliata, is a tasty wild salad green that grows from British Columbia to Guatemala and as far east as the Dakotas. It is prevalent throughout the foothills of California, below 6000 ft, during the winter and spring. This wild edible is high in vitamin C and it is said to have prevented scurvy in the miners, hence its moniker. It also goes by the names of Winter Purslane and Indian Lettuce. All portions of this plant are edible raw and cooked: stem, leaves, and flowers. Miner’s lettuce has a cousin, claytonia sibirica, that grows in Russia, Eastern Europe, Canada, Alaska, and the Western US. It is also edible.

Miner’s lettuce was the first culinary gem I discovered in California. My husband and I moved to the foothills in March of 2009 to help out on his family’s farm. We had recently graduated college and spent most of that year on the road, traveling the US, Honduras, and Guatemala. In other words, we were totally broke by the time we arrived in California. We moved into a “studio” strawbale barn with no indoor plumbing (we would spend the next 4 years there🤣) and started settling into our new life together.

It was the last year before the start of a 7 year drought and it rained non-stop for the entire month of March. When the rain finally subsided, a lush carpet of this Miner’s Lettuce popped up in the fertile nitrogen-rich soils where an old chicken coup had once been behind our barn. The leaves were the size of oranges. That spring, as we searched for jobs amid the Great Recession, we feasted on Miner’s Lettuce, morels, and the “feral” lamb from the family’s property that we butchered on a block and tackle outside our barn. I was thankful for this unexpected bounty that year. Every year when the Miner’s Lettuce comes out, I am reminded of our first spring in California and how much of it we ate!

How to Identify Miner’s Lettuce

Habitat

Miner’s Lettuce is most commonly found in cool moist shady areas. In cold hardiness zones of 7-9, that’s January through May. In colder climates, miner’s lettuce can be found throughout the summer and fall in shaded areas.

Miner’s lettuce grows in wetland and non-wetland environments in a range of soil types from sand and loam to rocky cracks on cliff-sides. The leaf size and flavor varies greatly depending on the soil nutrients. In soils lacking nutrients or a lot of water, the leaves can be as small as dimes and the stem only 2 inches long. In fertile rich topsoils, the leaves will be the size of teacup saucers and the tender stem 12 inches tall or taller.

Features

  • When young, the stems terminate in an elongated oval/spearlike leaf.
  • As the leaves mature they grow into triangular-round disk-like leaves at the end of the stem.
  • As the plant continues to mature, the leaves become perfoliate, the stem passes through the middle of the leaf and terminates in a cluster of small white-pinkish flowers.
  • Seeds are tiny, black, and shiny.
  • The stem is tender.

How to Grow Miner’s Lettuce

You can buy seeds for Claytonia and plant them in successive plantings in the fall and late summer for continual harvest. I prefer, however, just to encourage it to grow naturally by allowing some of it to go to seed. It is a prolific self-seeder. As the plants go to seed, I pull them out and shake the seeds of the plant in the area that I want them to grow next year. My lawn is becoming more edible every year.

This patch of Miner’s Lettuce, Chickweed, and “Yard Chard” (escaped from it’s garden bed) is Aila’s favorite spot. It’s amazing how she instinctually gravitates to this patch of vegetation for her outdoor snacking. Then again, she regularly scavenges for “floor scores” inside too….

Culinary Uses

Miner’s Lettuce tastes like a mix between spinach and butter lettuce. It can be used raw, which is my go to method for it. It can also be cooked like swiss chard or spinach, by blanching or sauteeing. A simple salad of Miner’s Lettuce, lemon olive oil OR walnut oil, and shaved parmesan is one of my favorite preparations for this beautiful green. You can mix it into other salad greens mixes. It makes a perfect garnish to dress up any dish.

Miner’s Lettuce salad with smoked demi-dehydrated beets, blue cheese and balsamic reduction.