Two new buttermilk successes
So, Gordon Ramsay gave a nod to his Gastropub menu on HK and I start thinking of Gastropub ideas. First is a vegetarian shepherd's pie...minced portobello mushrooms, shallots, carrots, and peas in a vegetarian demiglace with thyme top with mashed Yukon golds done with buttermilk. Second was M&C with the Bechamel made with buttermilk, turned to Mornay with sharp white cheddar and Gruyere, spiked with green chilies, and topped with Romano and Panko. Nice to have a quart of buttermilk! Next idea involves no buttermilk. I may try it tomorrow. Pan fried thin ribeye on sourdough toast points and salad. Greens with strips of toppings...roast tomato concasse, bleu cheese, chimichuri, etc. Cobb steak sandwich.
If you are short buttermilk you can make it like yogurt. Mix about 4 parts milk to 1 part active culture buttermilk and leave covered on counter for 24-36 hours. It will thicken slightly. I have not been really successful repeating this for a third batch. I have to get more commercial buttermilk as a starter.