The scones that I made this morning called for buttermilk, which for some odd reason seems to only come in a pretty large container, despite the fact that most recipes only take a small amount and then you're stuck with a big ol' bottle of buttermilk that you can't use for anything else. Well, it just so happens that in the parenting magazine I subscribe to which arrived just yesterday, there was an entire page dedicated to ways to use leftover buttermilk! One of those recipes was for a buttermilk crab pie. Now, I also just happened to have a can of crab meat in the pantry as well, so I made another pie crust (de ja vu), and put this little pie together for dinner. It's made with a layer of cheese on the bottom of the crust, then topped with the crab meat (sautéed first with onions), and then filled with a mixture of eggs, flour, and... BUTTERMILK. Bake at 350° for about 35 minutes, and voilà!
Saturday, October 24, 2009
A Little O' This, a Little O' That
The scones that I made this morning called for buttermilk, which for some odd reason seems to only come in a pretty large container, despite the fact that most recipes only take a small amount and then you're stuck with a big ol' bottle of buttermilk that you can't use for anything else. Well, it just so happens that in the parenting magazine I subscribe to which arrived just yesterday, there was an entire page dedicated to ways to use leftover buttermilk! One of those recipes was for a buttermilk crab pie. Now, I also just happened to have a can of crab meat in the pantry as well, so I made another pie crust (de ja vu), and put this little pie together for dinner. It's made with a layer of cheese on the bottom of the crust, then topped with the crab meat (sautéed first with onions), and then filled with a mixture of eggs, flour, and... BUTTERMILK. Bake at 350° for about 35 minutes, and voilà!
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