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| Alfredo Sauce
Butter, cream, cheese, and garlic have become the fundamental ingredients of this rich sauce (which originally was only butter, eggs, and cheese). It is best known for topping fettuccine noodles, but is also great on other-shaped pastas as well as on vegetables, chicken, and seafood.
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| Buttermilk Pancakes
Blessed with smoke houses, artisan bakeries, and excellent maple syrup, Vermont is a fine place to eat breakfast. The Dorset Inn is especially great. These are chef Sissy Hicks' simple and perfect buttermilk pancakes.
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| Buttermilk Pie
It was a sad day in the Roadfood world when Dodd's Town House of Indianapolis closed its doors. We'll remember it for great steaks and fried chicken and sweet little croissants, and especially for buttermilk pie. A heartland favorite, buttermilk pie is a study in simplicity. There are hardly any ingredients, and it is easy to make. The only trick is to not overcook it or make the crust too brown. You want it as pale as sweet cream with a lemony zest. It will rise up in the oven as it cooks, then deflate as it cools. It is best served slightly warm, less than an hour out of the oven.
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| Country Cornbread
Other than buttermilk biscuits and red-eye gravy, country ham's best companion is a corn cake. Known throughout the mid-south as cornbread, it is a batter-based circle of steamy starchiness that is griddle-cooked just like a morning pancake. It comes on the side of many meat-and-three meals and serves as a wonderful sop for pushing through gravy of any kind. Most Southern cooks use White Lily self-rising flour and self-rising corn meal; but if you can't get them, it's almost as easy to use baking powder and soda, as follows. This recipe makes 8-10 cakes.
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