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Two new buttermilk successes

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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.

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  1. 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.