Tag Archives: buttermilk

So I have this fennel bulb….

I have always wanted to do something with fennel. The bulbs are beautiful at the farmer’s market and the fragrance is a pleasant reminder of licorice. I found a recipe for fennel and potato soup which looked easy and adapted it to my taste! You can save the ferny tops and use them to flavor just about anything!

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Potato and Fennel Soup

  1. 1 teaspoon olive oil
  2. 1 large fennel bulb (about 2 pounds), chopped
  3. 1 cup chopped onion
  4. 2 large russet potatoes, peeled and sliced
  5. 3 cups chicken broth
  6. 1 cup milk
  7. 1 clove of garlic

1) In a Dutch oven, coat the bottom with olive oil and place it over medium heat. Add the fennel, garlic, and onion. Saute until the vegetables are soft, about 5 minutes.

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2) Stir in the potatoes, chicken broth, milk, and salt and pepper. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes. Once they have softened I used a potato masher to mash-up most of the fennel and potato. The recipe calls to blend it but I don’t have an immersion blender and its messy to use a counter top blender. Plus, I like the rustic look and taste of having some large pieces of potato and fennel bulb in the soup.

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3) Ladle into individual bowls and garnish with a few fennel leaves. Serve immediately.

The fennel added a sweetness to the usual potato soup flavor. I served the soup with sides of curried chickpeas and potatoes, and rice with zucchini and carrots.

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I made buttermilk dill biscuits, too! (recipe will be posted later).

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Adapted from http://www.mayoclinic.org/healthy-living/recipes/potatofennel-soup/RCP-20049814

xxx

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Coconut buttermilk pound cake

I fell asleep somewhere around 10:30 pm on New Years Eve! I must have been tired or something after working all day?

Therefore, I was up at 6 am on New Year’s Day and what else is there to do but bake?

I love pound cake and I had some buttermilk, too. I wanted a different flavor than the usual buttermilk pound cake and the spice rack gave me the idea of adding coconut flavoring.

Coconut Buttermilk Pound Cake

3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter softened
2 cups sugar
2 eggs
1 teaspoon vanilla
1 teaspoon coconut flavor
1 cup buttermilk

1) Preheat oven to 360f. Grease two 9 x 5 inch loaf pans with butter. Dust with flour if you wish.

2) Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.

3) Beat together butter and sugar in an electric mixer until lightly and fluffy. Add eggs one at a time and mix well after each. Blend in vanilla and coconut flavor.

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4) Add flour mixture and mix well. Add buttermilk mix well. Pour into the bread pans.

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5) Bake 40 to 50 minutes or until a toothpick inserted into the center comes out clean.

6) Cool the pans on a wire rack for at least 15 minutes. Use a knife to loosen the edges and remove the loaves to cool on the racks. You could ice them with a powdered sugar and lemon juice mixture or nothing at all!

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Yum!
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