18 November 2011 | chef, delicious, food porn, tentop | 3 Responses
It should come as no surprise that tentop’s recent Pastafarian dinner was a resounding success. Pasta is universally loved around the world and our guests were happy to eat five courses of it. The highly exalted Flying Spaghetti Monster was pleased and we felt his benevolent smile shining upon us all. The guest Chef, one Michael Perez; is a talented cook, one as immersed in the Chef life as I’ve seen. Fucking guy lives and breathes kitchens, and this pasta dinner proved his skill. It was a blast working with him again, we’ve got a rich history. Each dish was more succulent than the last, but recipe that follows was by far my favorite. As I was picking the meat off the rabbit carcasses I kept popping the plump little milk braised garlic cloves into my mouth. Your supposed to save those for the farce I guess. Use this filling to stuff your favorite pasta, we did casonsei, which look like little candy wrappers. Don’t be afraid to bust out your dick shaped cutter for other fun filled shape. I bet it would also make a great burrito filling.
Milk Braised Rabbit farce by Mike Perez
1 rabbit (hind quarters)
4 Spanish yellow onions(julienne)
1 gallon milk
1 bulb garlic
6 oz Pecorino Romano
1 bunch thyme (1/2 picked and chopped)
1 bunch rosemary (1/2 picked and chopped)
Season legs and sear. Rest on a rack. Add onions to pan and caramelize, reserve half of the caramelized onions for later. Add all the garlic to the onions in the pan with the thyme and rosemary (whole) sauté until you smell the aromatics. Add legs back to pan and add milk to cover. Braise at 300*f until meat is falling off bone.
Shred pecorino. While hot pick rabbit off bone and salvage any garlic left in the milk, discard milk (it will be separated) and braised onions. In a food processor; process rabbit, fresh milk, chopped herbs(to taste), reserved onions, pecorino, garlic, and salt and pepper to taste. Balls deep.
You HAVE to process everything while hot or it will not be emulsify correctly or have a proper consistency. When the farce cools it will tighten up and be ready to pipe into any number of dick shaped pastas.
12 November 2011 | creative presentation of the week, faithful readers, offal, tentop | 3 Responses
At tentop’s recent Offal Good dinner we served many of Chef Dunleavy’s creations; and one of the stand outs was this little goddammit here. A riff on the classic dish of Algeria; one seen throughout the Maghreb. An age-old sweet and savory combination, Pastilla combines a salty meat filling and a buttery sweet crust. Mark pushed the envelope a bit by replacing the traditional squab with veal sweetbreads, and the addition of a creamy carrot ice cream. The sweetbreads were seasoned with popular Moroccan blend of spices called Ras al Hanout, which kept me thinking of this guy, It all came together nicely with marcona almonds and fresh herbs. My faithful readers should take heart in the story of Chef Dunleavy, a real rags to riches story. Or in his case, a jizz-mopper to Chef story. I salute any who take on this recipe, the pay off is truly worth it.
Veal Sweetbreads Pastilla by Mark Dunleavy
2 lbs sweetbreads
1qt veal stock
1 T ras al hanout
1/8 c parsley, chopped
1/8 c chervil, chopped
1/8 c chives, chopped
salt & pepper
soak sweetbreads in a couple changes of mildly salty water overnight . drain and dry. Remove membrane. Season with ras al hanout and salt. Sear in a rondeau until golden on both sides. Remove. Add veal stock, ras al hanout and saffron. Bring to a simmer. Add sweetbreads cover and place in 350F oven for about 10 minutes, or until cooked with a minimal amount of pink remaining. Cool in braising liquid at room temperature and then press sweetbreads between two sheet pans. Reduce braising liquid by ¾. Clean sweetbreads and portion into popcorn size nuggets. Mix with a ¼ c of reduced braising liquid, 1 T crème fraiche, the chopped herbs and salt, pepper and ras al hanout to taste.
1 package of filo
½ c marcona almonds
1 T sugar
½ tsp cinnamon
¼ c parsley, chopped
½ c melted butter
Prepare four layers of filo with butter and parsley spread between each layer. Crush marcona almonds and toss with sugar, cinnamon and pinch of salt. Portion 1 ½ oz of filling and place on the filo. top with a covering of marcona mixture. Cut a rectangle 2” x 3” around the filling. Roll like a chimichanga, motherfucker.
Carrot I.C. (adapted from someone else’s recipe)
600 ml carrot juice
50 g glucose powder
40 g sugar
10 g glucose syrup
2 g ice cream stabilizer
5 egg yolks
300 ml cream
Reduce 300 ml of the carrot juice to a syrup. Add remaining juice, glucose powder, sugar, glucose syrup, ice cream stabilizer and salt. Scald. Temper into yolks. Cook to custard and strain into cream. Freeze
Bake filo pouches at 350 f until golden. Serve with carrot i.c and nut garnish.
15 October 2011 | delicious, faithful readers, kitchencru, offal, tentop | 4 Responses
My original idea for tentop was not to create a thematic supper club. I knew when I took the kitchen manager job at KitchenCru that i would need a creative outlet, a venue where I could experiment with food and write about it. I also thought I might be able to create a place for buddies of mine to cook; sous chefs or line cooks. Talented people who wanted to cook their own food, but worked under another Chef, so couldn’t. Not another venue to give the reach around to the usual suspects of the Portland food scene, but a place for the talented up and comers who make those Chefs’ celebrity possible. As noble as that all sounds, I also saw it as a chance to continue learning new techniques and biting ideas, the foundation of my culinary prowess. And the obvious benefit of doing half the work and receiving the same amount of glory was not unappealing, truth be told.
So, proud to say; our latest dinner showcased talented Chef Mark Dunleavy of Tabla on NE 28th. I met Mark at Ten-01, and I’ve written about him before on this blog. He picked a menu direction that turned out to be a hard sell: offal. I was a bit disappointed and surprised by this in Portland, with everyone preaching the whole “nose to tail” eating and all that farm to table shit. I figured people would be tripping over themselves to eat this stuff, but we didn’t fill the seats until the last minute. Chef Dunleavy created a menu both interesting and accessible, for the veterans of organ meats and noobs alike. The guests who attended were blown away, we had one couple tell us they wanted to buy a season pass to tentop; and they were visiting from DC.
After posting the pictures from this dinner on facebook, I’ve been inundated with requests from cook buddies in Portland who want to get in here and do a dinner with tentop; and I couldn’t be happier. Upcoming dinners will include themes like “Fusion,” because love it or hate it, it’s where innovation in food comes from. Also “Molecular,” because I know a talented Chef who can teach me some cool shit. And what about straight up Mexican? Everybody loves that shit, and I’ve got a guy for that. So stay tuned faithful readers, if there is still any of you out there. Here’s Mark’s menu, I handled the dessert, of course. I’ll be bugging him to hook me up with some recipes to post.
Chef Mark Dunleavy
foie gras mousse
“ants on a log”
pig heart rueben
house made rye, heart pastrami
confit lamb tongue
beets, watercress, horseradish
pig’s head, marinated mushrooms, pickled mustard seeds
deviled with potatoes, grilled hanger steak and parsley sauce
in the style of pastilla with carrot ice cream
“pig tail,” blood caramel, milk chocolate mousse
10 August 2011 | burger, delicious, faithful readers, hot dog, recipe, shorty, tentop | 10 Responses
What’s more comforting to faithful readers like yourselves than a hamburger and hotdog? For me, I always want to eat one or the other of these invented elsewhere but perfected by America delicacies. I eat hot dogs or hamburgers more than anything else, Shorty can verify, and there are few things that I will argue more vehemently than the proper way to make/cook a burger. It’s my favorite food, there I said it. I am a simple man with simple tastes.
For tentop’s Junk Food dinner, we spun the old classics into something we could call our own, It’s just how we roll. The dog we did in the style of choucroute, the classic Alsatian dish of sauerkraut, sausage, pork belly, and sometimes potatoes. We followed through on the theme with a soft pretzel bun and whole grain mustard. We made our own smoked andouille sausage, a milestone for me. I’ve seen sausage piped into casings dozens of times, but have never done it myself. It’s easier than it looks, but it ain’t exactly easy.
The burger was a version of something I’ve been wanting to try for awhile, which I discovered here. It’s one of those “because fuck you that’s why” kind of dishes. We took truffle mac e chee, solidified it in the fridge, then cut out round discs which we stuffed into the burgers. The trim left over we breaded and deep fried as a side, and just called it “hamburger with truffle mac e chee,” making the stuffed part a surprise. The buns were a recipe I’m coming to lean on more and more from Ideas in Food. By the way, every time I say “Ideas in Food,” I think of something else. It’s a simple dough that is highly adaptable to many applications; foccacia, loaves, buns, etc. I even used it once as a spare tire on my car. Anyway, I stole it from one of the best books released this year, go buy a copy. But first make this bread.
Fail Safe Bread by Ideas in Food.
975 g AP flour
4.5 g dry active yeast
12.5 g sugar (or honey, or maple syrup, or brown sugar)
18 g salt
2.5 cups water, milk, tea, beer, etc warm like bathwater, not too hot
oil for brushing, semolina for tray.
- preheat the oven to 400 F. Line a sheet tray with parchment paper. Oil a medium large bowl.
- Weigh all the ingredients into the bowl of a stand mixer fitted with the dough hook. Mix just until a ball of dough forms. cover the bowl and rest 15 minutes.
- After the rest, mix on second (medium) speed for 7 minutes. Mold the dough into a ball and transfer to the oiled bowl. Cover with plastic wrap. Let rise two hours, or until doubled in size.
- Punch the dough down and let it rise again until not quite doubled in size, about one hour.
- Portion the dough into roll size (3-4 oz) divide in half and roll into loaves, or maybe a loaf pan? Or flatten onto a oiled sheet pan for foccacia. Bake for ten minutes at 400, then rotate the pan reduce the temperature to 325 and bake an additional 12 minutes
2 August 2011 | creative presentation of the week, delicious, kitchencru, shorty, tentop | 2 Responses
The latest tentop dinner at KitchenCru was a smash, or at the very least; we all got smashed. We opened both evenings with a big bowl of espillette almond caramel corn, and an even bigger bowl of iced down coldies. I mean what better way to kick off a Junk Food dinner than with an ice cold PBR or Ranier?
Pictured above was the first (and my favorite) course of the menu, Nachos. We cut some white corn tortillas into triangles and fried ‘em off, then smeared ‘em with white bean puree. Then they got some cooked chorizo, a big hunk of octopus, manchego cheese and a sunny side quail egg. In my humble assessment, this was one of the most successful food items I have created. And, it breaks the “No Cheese With Seafood” rule quite readily. We served this with a startlingly outstanding Sangria Slushie, cold and refreshing. I had the lovely miss Chen portion this up in front of quests, it’s just so damn COOL to see a whole cooked octopus. Incidentally, cooking octopus is not as nearly as intimidating as I once thought. Simply blanch it real quick in nearly boiling water, then pressure cook it for an hour, and let the steam dissipate naturally. Furthermore, pressure cookers aren’t nearly as terrifying as I expected them to be. Thanks to Tony Two Fingers for walking me through this technique.
The second appetizer course was Wings, a trio of those plump little beauties. And just to be clear, this. If I had my way I would never eat a drumette, only wings. And since I do get my way at tentop, only wings were served. I steamed all the wings after brining them overnight for twelve minutes. Then the wings sat on a rack over night to dry out for ultimate crispiness. When we finally went to fry them they had a full on pellicle going . We had three types, starting with the classic Buffalo. The only way to eat hot wings of this style is with blue cheese dressing, and because we do things a bit over the top here at tentop, we chose Rossini blue cheese for ours. This is hands down the best blue cheese on the planet, and it should be for the price. Shit for the price you should get a free bowl of soup. Second we had an Asian style wing, with a spicy chili crust and a plum dipping sauce. Lastly, my favorite; the Cool Ranch Dorito breaded wing with spicy peanut sauce. I used to put Doritos on my peanut butter and jelly sandwiches, and that’s where the idea had it’s origins.
These first two courses were a real microcosm of what we do at tentop. We take an idea, and then we push it as far over the top as we can. And that’s not for everybody, and that’s OK. Fuck the haters. We only want ten at a time anyway.
Cool Ranch Breaded Chicken Wings with Spicy Peanut Sauce
3 lbs chicken wings
3/4 cup kosher salt
3/4 cup sugar
2 cups boiling water from
1 gallon of water
1 tblsp fresh ground black pepper
3 cups flour
1 large bag of Cool Ranch Doritos
1. Measure the gallon of water and remove 2 cups of it, placing it in a pot and bringing it to a boil. When boiling, remove from heat and whisk in the salt, sugar, and black pepper. Stir to dissolve. Add this mixture back into the gallon of water.
2. Add the wings to the brine and cover, refrigerate for 5-6 hrs. Rinse wings well and pat dry. Lightly steam or quickly blanch the wings, about ten minutes in the steamer or 2 minutes in boiling water. Place wings on a rack set over a sheet pan and let dry out, uncovered, over night in the fridge.
3. Next day, pulverize the Cool Ranch Doritos in a food processor and create a work space for the standard breading procedure, with the ground Doritos as the breading. Proceed with breading in the manner described in the linked article.
4. Preheat your deep fryer to 350. Fry the wings until GBD, about 4-5 minutes. Serve with…
Spicy Peanut Sauce
1/2 cup creamy peanut butter
1/4 cup chicken broth
3 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped
1. Place all ingredients in blender and blend until smooth.
2 July 2011 | cake, creative presentation of the week, delicious, dessert | 15 Responses
Because you know, it’s like you’re dying; turning forty. At least that’s the joke. Anyway, I had fun making this one. I hadn’t made a sheet cake in awhile, maybe not since Didier’s 39th birthday cake a year ago. The cake itself was a lemon sponge, the filling vanilla butt cream and fresh blueberries and raspberries. The coffin is made from the same, minus the berries, and glazed with chocolate and crusted with cocoa nibs. I made the tombstone out of chocolate shortbread.
The cake was well recieved, and the party was well attended; as all the Porteaud parties are. Kara and Didier Porteau are two of the most beloved people I know, an integral part of the family that adopted me at Ten-01. The party included much eating, drinking, and merriment, and I did a good amount of what I like to call “dancing.” Didier was a real sport about the cake, and there was much hugging and high-fiving long before I reached the “I love you man” stage, which was inevitable. When the numerous candles were finally blown out, we lowered the coffin into the grave before eating.
Lemon Sponge Cake
makes 6 1/2 sheet cakes
- 12 eggs
- 5 - 3/4 cups sugar
- 6 tsp vanilla
- 1 jar of mayonnaise
- 12 cups AP flour
- 4 - 1/2 tsp baking soda
- 1 - 1/2 tsp baking powder
- 1 tsp salt
- 3 - 1/2 cups milk
- 1 - 1/2 cups lemon juice
- zest of 8 lemons
Measure the eggs, sugar, vanilla, mayo, and salt into the bowl of a stand mixer. This probably won’t fit in your standard Kitchen Aid, you may want to halve it. Whip this mixture on medium high until light and fluffy, about 6-8 minutes. It can really just keep whipping. Whip the shit out of it as they say.
While the eggs are having the shit whipped out of them, sift together the AP flour, baking soda, and baking powder. Zest and juice the lemons. Measure the milk.
On low speed, add the wet and dry ingredients in three steps, alternating between the two. Start and end with the dry ingredients. When it’s all in, kick the mixer up to medium to ensure total incorporation.
Line six half sheet pans with parchment. Divide the batter evenly between the pans. I weigh each, 34 ounces is a nice amount for a layer. Bake in a preheated 325 degree oven until GBD, rotating once during baking; about 12 - 18 minutes total.
22 June 2011 | delicious, food porn, nomnomnomnom, recipe | 10 Responses
Sadly, in my excitement; I only got this one crappy picture of this truly delicious awesomeness before it was descended upon like so much carrion by vultures. In truth, half the pie made it over to Clyde, where it was traded to glassy-eyed bar tenders for artisan cocktails. Anyway, I’m getting ahead of myself, faithful readers. Let’s set the way back machine to two months ago, right around Pi Day.
The creation of this pie was yet another result of my highly perked job as manager of KitchenCru’s glorious facility. It all started with leaf lard, which I obtained via our high profile clients; Tails & Trotters. They had a bunch of trimmings that they didn’t have the time or inclination to do anything with, so they passed it along to me. After cleaning and rendering I ended up with about six thirty-two ounce deli cups of pure white lard, perfect for a sumptuous and flaky pie crust. Of which, I of course; made way to much. I had pie dough for miles. The first pie I made in celebration of Pi Day, a fig-apple-caramel delight that I believe I also traded a portion of for beverages at my favorite bar. The second pie i wanted to be savory. The day that I decided to do it, happened to be a day that my employer and co-worker had put on a lunch including corn beef sandwiches, knish, and other delicious NY deli items. A by-product of the shmaltz needed to make knish: cooked chicken meat and skin. I had a direction. I started my pie filling with some home made pancetta I had scored from Chef Andrew Garret of High Heat Catering.
2 1/4 cups all-purpose flour chilled
1 teaspoon salt
3/4 cup diced, frozen lard
1/3 cup ice water
- Measure the salt and flour into a bowl. Cut in the flour until it has a granular appearance.
- Add in water and mix until just barely combined. Wrap the dough and chill at least 1 hour before rolling.
Chicken Skin Crusted Pot Pie
Roll out the pie dough like a boss, line the pie tin and set in the fridge to chill.
Render the pancetta over medium heat, be careful not to brown too much, as it will continue to cook.
Add the shallots and garlic and reduce the heat, sweat ‘em.
Add the carrots, celery, mushrooms, and saute until partially cooked. Add the flour and cook for three minutes
Add the stock and cream and bring to a simmer. Cook at least ten minutes to thicken and cook off flour taste. Add the frozen peas.
Add the cooked chicken and fold together the filling. Allow it to cool to room temp.
Dump the filling into the prepared crust and roll out the top piece of dough like a boss. Fill the pie level to heaping, but don’t over-fill. If you have extra, eat it.
When you’ve got the pie topped and have crimped the edges, egg wash that bitch. Sprinkle on the chicken skin, making sure every bit is covered. Pat it in a little to make sure it’s secure.
Bake that sucker until the crust is GBD. Cool to room temp before attempting to slice.
17 June 2011 | cake, custard, delicious, dessert, plated dessert, recipe, tentop | 49 Responses
If you Google White Chocolate Flourless Cake, you don’t get shit. At least nothing use-able. I mean, almond flour is still a flour of sorts, and any recipe you find seems to use it. I wanted a flourless cake like my dark chocolate recipe;with a rich, fudge-like texture. If you look at my old ratio, it’s quite simple. Chocolate, butter, sugar, eggs, and water. I figured I’d start there. So white chocolate is basically sweetened cocoa butter and milk. Cocoa butter is fat, so I omitted the butter from the the OG recipe. White chocolate is sweet, too sweet for some, so I yanked the sugar. Water? Didn’t feel right. Cream felt right. So I used cream. I put the batter together like the OG, baked like the OG, bottomed it with crunchy layer and glazed it like the OG. What I ended up with; the guests who ate it and I determined, was a baked custard. The texture was like a thick pudding, a decadent “just-set” confection with a coma-inducing richness that left diners with glazed eyes and lolling heads. The plate had raspberry coulis, preserved lemon granita, and crushed hazelnut brittle.
White Chocolate Flourless Cake
54 oz white chocolate
15 oz eggs
3/4 cup heavy cream
line a 1/4 sheet pan with parchment. Preheat the oven to 250 F.
melt the chocolate over a double boiler.
whisk together the eggs and cream.
when the chocolate is fully melted, whisk in the eggs. Scrape the bowl and whisk again, making sure all is incorporated and homogeneous.
transfer the batter to the prepared pan, and bake until GBD and set, about 45 minutes to an hour. Turn the oven off and let the cake finish inside, Chill thoroughly before glazing and portioning.
14 June 2011 | bacon, faithful readers, plated dessert, tentop | 2 Responses
First and foremost, let’s get something out of the way here, faithful readers. What you see pictured above here in not a version of Toad in the Hole, which is a common misconception. This is a version of Egg in the Basket, or Egg in a Frame as it is sometimes known. Click the link above, Toad in the Hole is something else.
OK, moving on. My use of bread pudding is well documented, as well as my love of eggs. I have been brain storming how to get a poached egg onto a dessert for some time now, or any kind of egg preparation; and here finally achieved it at tentop’s Supfast. The first version had a coffee poached egg, which had an intensely delicious coffee flavor, but looked like a decaying fetus. I plated the pudding and then the poached egg, then covered it with candied nuts. It still looked like hell. The next version omitted the egg, and we rallied in the end with a true Egg in The Basket, as seen above. The finished dish had banana caramel, coffee salt, candied macadamia, and molasses whipped cream. I scored the bread needed for this from my friend Kathy a.k.a. adoxograph who works at Baker & Spice. She is a laminated dough master, and totally hooked me up. The bacon used was of the un-smoked variety from none other than Tails & Trotters.
Bacon Bread Pudding
6 oz soft butter
6 oz bacon fat
14 oz brown sugar
1 1/2 qts heavy cream
1 1/2 qts half & half
1 1/2 lbs bacon fully cooked drained, and diced
Day old croissants, brioche, or challah.
Weigh soft butter, bacon fat and brown sugar into the bowl of a stand mixer. Cream light and fluffy.
Add the eggs slowly, scraping three times during the process. Mixture will look broken.
Switch to whip attachment and on medium speed add the heavy cream and half & half.
Chop up day old bread into 2 inch chunks and add to custard. Add enough bread to create a wet, pudding like mass…not too dry. Store in an airtight container overnight.
Next day, add in your bacon.
Prepare a parchment lined, well greased hotel pan or silicon mold and transfer the pudding. Fill mold flush with lip of pan. Cover with aluminum foil.
Bake at 300 F until edges are set. Remove foil and bake additional 15-20 minutes, until center is baked and top is golden brown.
Eat warm or chill thoroughly before slicing into clean shapes. 30 seconds in microwave at pick up.
12 June 2011 | breakfast, creative presentation of the week, tentop | No Responses
This was hands down my favorite course at tentop’s Supfast. A play on the old breakfast staple, this was kind of a North African version. I knew from the outset I wanted to do a lamb merguez sausage, because it’s fucking delicious. The biscuits I knew I would make with lard, because I had scored a bunch from Tails & Trotters. We added cornmeal and scallions to make it more savory. The rest of the flavors came into play during discussions with my Sous, Michael. We ended up with a pea and mint salad, bound with yogurt, and a preserved lemon granita. When we were putting this on the plate, I had this moment, this split second where I thought, “Oh, fuck, this is a hot mess; there is way too much shit going on,” but it wasn’t. It was about the most well received dish of the night.
Since this was the entree, I wanted the meat part of it to be more substantial that it would be as just a gravy. To that end I par cooked the sausage in a cryo-vac bag in the combi-oven. I cut out some nice patties and then made the gravy out of all the trim. When the gravy was done I chilled it thoroughly before puree-ing it in one of KitchenCru’s blenders, which I am now convinced have dirtbike engines. Not only did it puree the meaty gravy silky smooth, it heated the cold mass to steaming hot. When we picked up the dish, I browned the patties in a skillet.
4 pounds boneless lamb shoulder, diced
1 pound pork fatback, diced (see note)
3 tablespoons kosher salt
2 teaspoons granulated sugar
1 teaspoon dried red pepper flakes
2 tablespoons minced fresh garlic
1 1/2 cups diced roasted red peppers
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons minced fresh oregano
1/4 cup red wine, chilled
1/4 cup ice water
20 feet natural sheep or hog casings, soaked in water (optional)
1. Combine lamb, fatback, salt, sugar, red pepper flakes, garlic, roasted red peppers, black pepper, paprika and oregano. Toss to distribute seasonings. Cover and refrigerate until ready to grind.
2. Grind the mixture through a small die into a bowl resting in ice.
3. Add wine and water to the meat mixture. Mix with paddle attachment or a sturdy spoon until the mixture develops a uniform, sticky appearance, about 1 minute.
4. Cook a small portion of the sausage in a sauté pan. Taste and adjust seasonings if necessary.
5. Stuff sausage into casings, and twist into 10-inch links. Cover with plastic wrap. Refrigerate or freeze links until ready to cook. Or, cook the sausage in a pan, then make a gravy or pasta sauce,
6. Sauté, roast or grill the sausages until cooked through.
3 1/2 cups all-purpose flour
1/2 cup corn meal
1/2 bunch scallions sliced
2 tablespoons baking powder
1 teaspoon salt
3/4 cup lard
2 cups buttermilk
1. Cut fat into dry ingredients, add scallions and toss together.
2. Add buttermilk and mix until just combined. Wrap dough and chill thoroughly. Cut into desired shapes and bake until GBD, about 12 minutes at 375.
freshly squeezed juice of 8 lemons
3 3/4 cups of sugar
3 3/4 cups of water
3 tablespoons of grated lemon peel (zest - just the yellow)
diced preserved lemon to taste
Combine the sugar and water in a bowl and stir until the sugar has dissolved. Stir in lemon juice and zest. Pour into large pans or pyrex dishes and place in the freezer. After 20 minutes, take it out of the freezer and, using a fork, scrape the bottom and stir the ice chips with the liquid. Freeze. Repeat every 20 minutes until there is no liquid left, and use the fork to break it up into small chunks.