Quoting Ruth Haffly to Dale Shipp <=-

Most of the time I'll use just soured milk in baking...
one (recipe) specifically said to use buttermilk, not just
soured milk.

They have ever so slightly different flavours. Buttermilk contains
lactic acid while soured milk contains either acetic acid from
vinegar or citric acid from lemon juice.

Lacking buttermilk you could always stir some yogurt into milk and
leave it out on the counter the day before you bake.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pizza with Scallops and Pesto
Categories: Pizza, Scallops, Herbs, Cheese
Yield: 2 Servings

6 lg Sea scallops
1 tb Extra-virgin olive oil;
Plus more for drizzling
1/2 Lemon; juiced
1 tb Fresh flat-leaf parsley;
(Italian), minced
2 Green onions; chopped
Salt
Pepper; coarsely ground
1/2 Recipe Neapolitan pizza
Dough; completed through
The second rising
All-purpose flour, for
Dusting
1 Clove garlic
1 tb Genovese pesto

The recipe calls for about 5 ounces (155 g) total weight of
scallops. If they are very thick, cut in half horizontally. As
for green onions use the green tops as well.

In a small bowl, combine the scallops, 1 tablespoon olive oil,
lemon juice, parsley, green onions, and salt and pepper to taste.
Stir to mix well, cover and let stand for 20 minutes.

Meanwhile, place a pizza stone or unglazed terra-cotta tiles on
the lowest rack of an oven. Preheat to 500 F.

Place the ball of dough on a lightly floured pizza peel or rimless
baking sheet. Sprinkle a little more flour on the top of the
dough and, using your fingertips, press evenly into a round, flat
disk about 11/2 inches (4 cm) thick and 5 inches (13 cm) in
diameter. Lift the dough and gently stretch it with your fingers
and then over the backs of your fists, using the weight of the
dough to allow it to grow in size. While you are stretching the
dough, gently rotate the disk. Continue stretching and rotating
the dough until it is about 1/4 inch (6 mm) thick and 9 inches (23
cm) in diameter and has a rim about 1/2 inch (12 mm) thick. Try
not to let the center of the disk become too thin in comparison to
the edges.

Dust the peel or baking sheet with more flour and gently lay the
disk in the center. Pass the garlic clove through a press held
over the dough, then rub the garlic evenly over the surface.

Using the back of a tablespoon, spread the pesto as evenly as
possible over the dough. Using a slotted spoon, remove the
scallops from their marinade and distribute them over the dough.
Sprinkle a little of the marinade over the top.

Gently shake the peel or baking sheet back and forth to make sure
the pizza has not stuck to it. If it has, gently lift off the
stuck section and sprinkle a little more flour underneath.

Using the peel or baking sheet like a large spatula, quickly slide
the pizza onto the hot pizza stone or tiles. Bake until the edges
are golden and crisp, 8-9 minutes. Remove the pizza with a large
metal spatula and slide it onto a dinner plate. Drizzle with
olive oil, if desired, and serve at once.

Makes one 9-inch (23-cm) pizza

Source: www.cooking.com
From: Kathy Lipin

MMMMM

Cheers

Jim


... Ignoring sour is as bad as a painter eschewing a primary color.

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Hi Jim,

Most of the time I'll use just soured milk in baking...
one (recipe) specifically said to use buttermilk, not just
soured milk.

They have ever so slightly different flavours. Buttermilk contains
lactic acid while soured milk contains either acetic acid from
vinegar or citric acid from lemon juice.

I took the easy way out--had to go to Wegman's for something else so I
picked up a quart of buttermilk there. Years ago, when we lived on the
NC coast (before Steve went into the Army), we bought 2 gallons of
fresh, raw milk from a local farmer every week. I'd let it set in the
fridge for a couple of days, then skim the cream. Most often it got made
into butter and then the buttermilk used for baking. Sometimes,
especially in the summer, if I had a supply of butter stowed away in the freezer, it would get made into ice cream.

The farmer told us once that when he was younger, he enlisted in the
military (forget which branch). One day while in Basic Training, he saw
a carton of buttermilk on the chow line. Missing the family farm and
home made buttermilk, he took it as part of his meal. He said it was a
big mistake, tasted nothing like he'd grown up with and he never got any
more if he saw it on the chow line.

Lacking buttermilk you could always stir some yogurt into milk and
leave it out on the counter the day before you bake.

I could, but won't, this time. We always have Greek yogurt on hand.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

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