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5A Wednesday, January 9, 2013 – Daily News County Fare & tasty fresh Buttermilk adds tang to quick bread MCT photo Buttermilk gives this savory quick bread a tender texture and tangy flavor. Despite its name, buttermilk is not buttery at all. The name refers to its origin as a byproduct of making butter. In olden times, the liquid left over after butter was churned was allowed to stand, becoming thick and sour as airborne bacteria consumed its sugars and produced tasty lactic acids. Today, commercial buttermilk is made by adding a bacterial culture to low- or nonfat milk to produce a similarly thick and tart liquid. I've always known that buttermilk was low in fat because my Dad used to drink it as a satisfying snack when he was on a diet, which was about every other month of my entire childhood. He also insisted that it settled his stomach and was the reason his own mother lived to be almost 100. What I didn't know until I grew up to become a baker is that buttermilk improves the taste and texture of baked goods. Buttermilk adds moisture and tangy richness without a lot of fat. The acids in buttermilk have a relaxing effect on gluten. That's why biscuits made with buttermilk are more tender than biscuits made with regular milk. Buttermilk also has a lightening effect. The chemical reaction between buttermilk and baking soda produces plentiful bubbles of carbon dioxide, which lift baked goods to great heights. If you'd like to substitute buttermilk for milk in a favorite recipe, take care to adjust the leavening ingredients to take into account buttermilk's acidity. For each cup of buttermilk you use in place of regular milk, reduce the amount of baking powder in the recipe by 2 teaspoons, and add 1⁄2 teaspoon of baking soda. Keep in mind that baking soda, unlike baking powder, loses its lifting power shortly after it is mixed with liquid ingredients, so it is best to mix your recipe quickly and get it into the oven right away. You may worry that if you buy a quart of buttermilk to make a batch of biscuits or a quick bread, you will wind up throwing out 3 cups of it before you have a chance to bake again. Let me reassure you that this won't happen. Because it is highly acidic, buttermilk has a much longer shelf life than regular milk. It will keep in the refrigerator for at least 2 weeks and probably well beyond its sell-by date. I'll admit that I've used month-old buttermilk in waffles and biscuits, and it tasted great. Just be sure to shake the carton vigorously before pouring, as buttermilk will thicken and get a little lumpy after a couple of weeks. If you don't have any buttermilk on hand for spur-of-the-moment baking, it is easy to make a substitution. Simply mix 1 cup of low-fat milk with 1 tablespoon of vinegar or lemon juice and let it stand for 10 minutes. Or thin 3⁄4 cup of plain lowfat yogurt with 1⁄4 cup of milk. ——— BUTTERMILK BREAD WITH PARMESAN, OLIVES AND THYME Recently, I served this bread with bowls of cream of tomato soup. It also would be good with osso buco or breaded and pan-fried chicken breasts. 2 1⁄4 cups unbleached all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1⁄2 teaspoon baking soda 1 teaspoon salt 1⁄2 teaspoon dry mustard 2 eggs 1⁄4 cup olive oil 1 1⁄4 cup buttermilk 1 1⁄2 cups grated Parmesan 1⁄2 cup green olives, pitted and coarsely chopped 2 teaspoons finely chopped fresh thyme leaves 1. Preheat oven to 350 degrees. Spray a 9-by-5inch loaf pan with nonstick cooking spray. 2. Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl. Whisk together eggs, oil and buttermilk in a large glass measuring cup. 3. Pour egg mixture into flour mixture. Add cheese, olives and thyme. Use a rubber spatula to mix until just moistened. Do not overmix. 4. Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes. Let stand in pan on wire rack for 15 minutes before turning over, reinverting and letting cool completely. Makes 6 to 8 servings. Education News? clerk@redbluffdailynews.com Sear roast first for flavor later on the bottom of the pan. Cook about 2 minutes. Strain pan juices into a bowl. Slice the roast, drizzle with pan juices and serve. Adapted from several pork roast recipes and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis for 6 ounces of pork. 394 calories (43 percent from fat), 19 grams fat (1 gram sat. fat), 0 grams carbohydrates, 50 grams protein, 466 mg sodium, 146 mg cholesterol, 0 grams fiber. ——— SAFER SIDE OF PORK: An investigation in the January issue of Consumer Reports magazine found harmful bacteria in nearly 70 percent of pork chop and ground pork samples from six U.S. cities. The report offered these tips to minimize risk: —Wash hands thoroughly after preparing raw meat. —Place cutting boards and other utensils used to prepare raw meat directly into the dishwasher or wash thoroughly with soap. —Use a meat thermometer when cooking pork to ensure it reaches at least 145 degrees for whole pork and 160 degrees for ground pork. —As with other meats, keep raw pork and its juices separate from other foods, especially those eaten raw, such as salad. By Susan M. Selasky Detroit Free Press (MCT) It's the time of the year for quick, easy and warmly satisfying meals. Seasoning a beef or pork roast and tossing it in the oven or the slow cooker fits the bill. A classic set-it and forget-it meal, it can also feed a small gathering. Recently, I picked up a boneless sirloin pork roast for just that reason. Another shopper commented that pork roasts are good because they are solid meat without a whole lot of fat. The sirloin roast is cut from the back of the loin area, so it is a bit leaner, yet hearty tasting. And, besides, the aroma of a nicely seasoned roast is comfort food at its best. The roast came with netting around it, holding together two pieces of pork. You can leave it on and roast as is or you can remove the netting and cook the two pieces sideby-side. Or, as I did with today's recipe, remove the netting, season all over with a rub mixture, and retie the roast using kitchen string. The roast was a nice size — about 3 to 3 1⁄2 pounds, enough for six generous servings. And if you're not serving that many, it makes for great leftovers. Pork roast takes to all kinds of seasoning and methods of cooking. Whether you roast it in the oven or cook it in the slow cooker, you'll want to sear the roast first. Most sources will tell you that searing seals in the juices. But a new book from Cook's Illustrated — "The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen" by the editors of America's Test Kitchen and Guy Crosby, PhD (America's Test Kitchen, $40) — says that's not true. During testing, the authors discovered that searing helps develop flavor — not seal in juices. "Searing meat adds flavorful crust, but it has nothing to do with juiciness," they said. Today's recipe is seared first, making for a nicely browned and crisp crust. The outside of the meat is seasoned with a rub that also flavors a simple pan sauce made with sherry. Make sure you let the roast rest before carving. The internal temperature will continue to rise and the meat will be tender and juicy. ——— PORK ROAST WITH HERB CRUST AND SHERRY PAN SAUCE Serves: 6 / Preparation time: 15 minutes / Total time: 2 hours You can replace the fresh herbs in this recipe, but using about 1⁄2 teaspoon (or to taste) of the dry version. Or use your favorite premade herb rub. 1 (3-pound) boneless pork sirloin roast 2 1⁄2 tablespoons olive oil, divided 1 tablespoon finely chopped fresh garlic 1 teaspoon kosher salt 3⁄4 teaspoon freshly ground black pepper 1 1⁄2 teaspoons fresh sage, chopped 1 1⁄2 teaspoons fresh rosemary, chopped 2 teaspoons fresh thyme, chopped 1⁄2 cup chicken broth MCT photo Pork roast with herb crust and sherry pan sauce is an easy and warmly satisfying meal. let. Cover and place in the oven. Alternatively, place on a rack in a roasting pan, pour broth in bottom of pan, cover and place in the oven. Roast the pork until an instant-read thermometer inserted into the center of the roast registers 150 degrees (the temperature will continue to rise while the roast rests), about 11⁄2-2 hours — longer for larger roasts. Remove from the oven, transfer the roast to a platter. Tent with foil and allow the roast to rest for 15 minutes before carving. Meanwhile, set the pot or skillet over medium heat, add the sherry and bring the pan juices to a boil, scraping up any bits or water 1/3 cup dry sherry Bring the roast to room temperature 40 minutes before cooking. For the rub, in small bowl mix together 1 tablespoon olive oil, garlic, salt, black pepper, sage, rosemary and thyme. Preheat the oven to 325 degrees. Spread the rub all over the roast. Tie the roast with kitchen string to hold it together. In a Dutch oven or large oven-proof skillet, heat the remaining 1 1⁄2 tablespoons olive oil over medium to high heat. Add the roast, sear and brown on all sides until you have a crispy crust. Add chicken broth or water to the bottom on the pot or skil- WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good January 9 thru January 15 384-1563 Meat Specials We Accept EBT Fresh Boneless, Center Cut USDA Choice Boneless Beef Pork Loin Chops Top Sirloin Steaks Cross Rib Roasts Split Fryer Breasts 399 149 299 $ 279 $ lb. lb. Boneless, Beef Pork Spareribs Small Size $ 249 $ CUSTOM CUT MEATS AT NO EXTRA CHARGE $ lb. lb. lb. Produce Specials Large Artichokes 4 for 500 $ Creamy Avocados 3 for Russett Potatoes Fresh Green Beans 99¢ 200 $ Green Bell Peppers 39¢ lb. 99¢ lb. lb. 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