I’m a big fan of getting out of my comfort zone, and today I’m going to ask two things of you that are going to push you to my side of the pool: 1) make your own simple cheese, and 2) give CBD/Cannabis infused olive oil a go.
Of course, you can chose to stay safe and sound over there in the corner. You can use some store bought cheese and a good, reliable, regular olive oil…You’ll still have a great meal that you can be proud of and that will taste great. There’s nothing wrong with that outcome at all.
But I strongly recommend trying your hand at making fresh Quark from buttermilk at least once. After that, I’m certain that you’ll revisit it often. I’ve started to make a batch at least once a week, as a fresh, Farmer’s-styled cheese is called for often in many of the recipes and cuisines I tackle.
The CBD/Cannabis infused Olive Oil is something else altogether. It is a purely optional garnish, but it does add a slight bit of a festive nature to this savory Dutch Baby—especially since today is Shrove Tuesday, or as some like to call it: Pancake Day.
Pot d’Huile’s Cannabis Infused Olive Oil is a wonderful product in the category. It doesn’t contain any THC (the psychoactive component of cannabis), nor does it have the overwhelming flavor that seems to come hand in hand with many cannabis-based edibles. It tastes like a great, flavorful olive oil. Nothing more.
CBD and other cannabis products may not be readily or easily available where you live (if at all), but if you happen to find yourself on the Mendonoma Coast head on over to Surf Market in Gualala to get yourself a bottle of Pot d’Huile…and be sure to pick up any of the other ingredients you need while you’re in town.
Happy Pancake Day!
Buckwheat Dutch Baby with Quark & Asparagus
PREP TIME: 30 MINUTES ● COOK TIME: 30 MINUTES ● SERVES 2
- Cooking thermometer
- Cast iron skillet
for the quark
- ½ gallon buttermilk
- ¼ whole lemon
for the dutch baby
- 3 tablespoons buckwheat flour
- 3 tablespoons all purpose flour
- ½ tablespoon granulated sugar
- ⅛ teaspoon salt
- ½ cup milk
- 2 eggs, lightly beaten
- 2 tablespoons butter
for the dish
- 1 pound asparagus, tips separated and stalks sliced into ¼ inch rounds
- 1 tablespoon olive oil
- Maldon finishing salt
- Freshly grated black pepper
- 2 tablespoons grated parmesan cheese
- Zest and juice from 1 Meyer Lemon
- 2 teaspoons Pot d’Huile Cannabis Infused Olive Oil, divided
to make the quark
- Rig your thermometer to a saucepan, pour in the buttermilk and turn the hob’s heat to medium-high.
- Simmer the buttermilk until your thermometer reaches 120 degrees.
- Remove the pan from heat and squeeze in the juice from your lemon wedge. Stir very carefully and let stand for 20 minutes.
- Line a colander with cheesecloth and carefully pour the cooled buttermilk into the cheesecloth.
- Wait for roughly five minutes, or until the whey has separated from the curds.
- Move your freshly made Quark to a bowl and set aside.
- Put your cast iron skillet onto the middle rack and preheat your oven to 425 degrees. Move along and start up the Dutch Baby.
to make the dutch baby
- Add both flours, sugar, salt, milk and eggs to a mixing bowl and whisk until combined. Some lumps in your batter are completely fine.
- Carefully remove your heated skillet from the oven and drop the butter in. Roll it around until the pan and sides are coated.
- Pour in the batter and transfer back into the oven.
- Bake for 10-15 minutes, or until the Dutch Baby browns and its edges have lifted.
- Move along and get that asparagus going while the Dutch Baby is cooking.
I strongly advise following the recommended dosage of 1 teaspoon per person when using the Pot d’Huile Cannabis Infused Olive Oil—especially if you’re new to ingesting CBD products. Use your absolute best finishing oil if you’re not on the CBD/cannabis bandwagon yet.
You can save some time by skipping the Quark, although I highly recommend that you give it a go at least once. It’s dead simple and produces a fresh, memorable cheese. If you want to use something off the shelf, I’d recommend getting the best ricotta you can get your hands on. Small curd cottage cheese would work fine in a pinch, too.