Cooking with Buttermilk: Waffles, Biscuits, and Flatbread

Several years ago a food website interviewed me and asked what I did with my leftover buttermilk. What? That’s like asking me what I do with my leftover flour, butter, or sugar! I consider it a kitchen staple that can be used in many different culinary applications. It gives tenderness and a lift to waffles and creamy richness to mashed potatoes. Southern-style Buttermilk Biscuits are a cultural icon. It’s found in recipes as varied as  Pound Cake to Vegetable Dip. It tenderizes meats like in this sheet pan supper and works in sweet or savory applications. Read on to learn all about buttermilk! (more…)

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Chocolate Peanut Butter Soft Serve Frozen Dessert

Chocolate Peanut Butter Ice Cream on virginiawillis.com

Believe it or not, I am hesitant to call this decadent bowl of delicious dessert chocolate ice cream. It looks like chocolate ice cream, scoops like chocolate ice cream, is cold and creamy like chocolate ice cream, even tastes *a LOT* like chocolate ice cream, but there’s nary a drop of cream. There are no eggs and sugar, either. The big news is that it may be one of the most favorite techniques I have discovered in the kitchen in a long while! (more…)

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Butternut Squash and Ground Turkey Gratin

 

Butternut Squash and Turkey Gratin on www.virginiawillis.com

Butternut Squash is one of my favorite winter vegetables. I treat them as a multi-purpose vegetable “roast.”  It’s actually rare that I cook an entire one at once or halved. Instead, I separate the long thick end of the squash where it meets the spherical orb into two pieces. The longer neck is cooked for one meal or dish and the seed end is cooked for another.

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