I traveled to Quito, Ecuador a few years ago as a stopover on my way to the Galapagos islands. I knew nothing about Quito, and while many things were new and unfamiliar, I had a good feeling after my very first afternoon there. I'd strolled into a cafe for a cup of coffee and noticed a towering display of cake slices. The woman at the register confirmed what I thought: tres leches cake, my very favorite. Things were looking up.
Just mentioning buttermilk makes me start craving things like warm biscuits and jam, quick bread studded with blueberries, and big piles of fluffy pancakes. Yum. Buttermilk is definitely a kitchen super star, gracing many of our favorite recipes with its creamy, tangy presence. What are your best recipes with buttermilk?
Getting to know your farmer is always a good thing, and never more so than in the case of raw milk. It's not enough to say the cows are grass-fed, organic, or raised humanely on a small, local farm. Unpasteurized milk can be risky, with bacterial contamination occurring in/on the animal or during processing, storage, and transport. We asked Amanda Rose, author of the Raw Milk Consumer Guide, to describe some of the most important safety concerns, along with questions to ask your dairy farmer.
When was the last time you picked up a carton of camel milk at the grocery store? Yak milk? I'm going to guess never—which leads me (and Slate) to wonder: why is it, with over 6,000 milk-producing mammal species in the world, Americans get 97% of all our dairy from cows? Is it taste? Historical habits? Industrial convenience? Well, a little of each.
Despite being named after a world-class ballerina, I can't help but think of the pavlova as a rather humble and homely thing. I love the way the billowy whipped cream slumps into the cracked surface of the meringue, making a cozy nest for the fruit to rest. But perhaps the pavlova was named for the way it tastes: an arabesque of sweetness, a leap of airy confection, the beloved pas de deux of fresh fruit and cream. Like Anna Pavlova herself, it's perfect.
Q: My baby was recently diagnosed with a sensitivity to the protein in cow's milk. Since I breastfeed, I have to eliminate all cow's milk from my diet, though sheep and goat milk are ok. I would love some recipe ideas that include meat, eggs, and/or goat and sheep milk products.
Do you ever drink or cook with goat's milk? I've recently fallen in love with the goat's milk from a local dairy, Redwood Hill Farm. The first time I tried it, I was amazed at how sweet, creamy, and distinctly non-goaty it was! It's made me curious to hear from other people who have come to love this "other white milk."
This past weekend I joined my family for a lazy afternoon in the park. The sun was blazing, we rode our bikes, and a water fight ensued, which we followed up with some serious napping. When we woke up to a subtle, perfect breeze, we dove into this tofu "egg" salad with gusto.
My mom adores breakfast in bed. Who doesn't? In fact, she's got a pretty sweet situation with my father prepping her coffee and bringing in the paper nearly every morning. After thirty years at a job where she had to burst into action at a very early hour, she relishes her mornings of moving a tad slower. The only way I could see enhancing her caffeine and breakfast in bed routine is to shake up that coffee into a different, more celebratory form for mother's day. A well–intentioned fake out, if you will. Hey it's fun still being her kid and surprising her!