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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're all so fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Morgan grills brined pork chops with garlic herb oil for Julia.
00:44Hannah shows us the best ceramic skillets.
00:47And Ashley makes rhubarb shortcakes with buttermilk whipped cream.
00:51That's all right here on Cook's Country.
01:04Brining is an easy way to add flavor and moisture to any number of cuts of meat.
01:08And today Morgan's going to show us how to brine thick cut pork chops.
01:12Yeah Julia, and you won't be surprised to know I'm grilling these chops.
01:15You are great at the grill.
01:16I do love grilling and I feel very strongly about it.
01:18But pork chops are pretty lean and you don't want them to dry out on the grill.
01:22So the brine is a great way to prevent that.
01:23Yep.
01:24I'm also going to use it to add some flavor to these, which we don't always do with brining.
01:28Yeah, that's true because not all flavors work well in a brine.
01:31It has to be a certain type of flavor.
01:32Exactly, and I have a few tricks up my sleeve for that.
01:34So I'm going to start by toasting two tablespoons of fennel seeds.
01:37Okay.
01:38I always like to toast spices myself if I can just because it brings out so much flavor.
01:42Yeah, just a little toasting goes a long way.
01:44Yeah, it keeps them nice and fresh.
01:45I'm just going over medium heat here and I'm just going to go until it's fragrant.
01:49Okay, these are looking good.
01:51Do you smell them?
01:51I do smell them.
01:52Perfect.
01:53All right, we're going to pull them off heat and I'm going to go directly into my mortar
01:56and pestle.
01:58When you buy whole seeds like this, they maintain their freshness.
02:00If you buy ground fennel, it can taste really good, but it won't taste as vibrant.
02:04Yep, that's right.
02:05It's looking good.
02:06So now I'm going to take four teaspoons of this and add it into the base of my brine.
02:11Here I have six cups of cold water.
02:13Pork and garlic go great together.
02:14So I've also got some garlic here.
02:16We've got six cloves and I'm just going to smash them.
02:18So just using the side of my knife, getting in there and crushing them down and into the
02:23brine these go.
02:25Also going in here, I have a third of a cup of light brown sugar.
02:28So this is going to do a couple of things for me.
02:30The sugar is going to help the pork chops brown on the grill.
02:32Yep.
02:33And I'm going to also add a quarter of a cup of salt and it's going to help balance that
02:36out.
02:36This is table salt.
02:37I actually like using table salt in my brine.
02:39It's going to keep the pork chops nice and juicy and well seasoned.
02:41Yep.
02:41All right, four teaspoons of fresh rosemary that I've minced and then a tablespoon of
02:45black pepper.
02:47I have a tablespoon of dried oregano here.
02:50I have a tablespoon of red pepper flakes, a tablespoon of lemon zest.
02:55I love these flavors.
02:56They're very classic, but they're really good.
02:57The lemon, the rosemary, the garlic.
02:59And then I have a quarter of a cup of vodka.
03:02That's interesting.
03:03Yeah.
03:04Some of these flavors are alcohol soluble.
03:06Yeah.
03:06So the vodka is actually going to help them translate into the pork.
03:09Now the vodka does help, but if you don't have vodka around or if you just don't like
03:39it's really nice.
03:39Here I have these four, they're all 12 to 14 ounces each.
03:42But what's really, really important is that they're one inch thick.
03:45Gotcha.
03:45These are pork rib chops.
03:46You can also use center cut chops here.
03:48All right.
03:48So into the brine they go, a little flavor bath.
03:52So I'm going to brine these for anywhere from two to 24 hours.
03:55If you have the time, go 24 hours.
03:58Oh, really?
03:59Yeah.
03:59It definitely makes a difference.
04:00It gives time for all those flavors to melt.
04:02Okay.
04:02I'll cover it and pop it in the fridge.
04:05All right, Julia, I'm going to mirror the flavors of that brine in a really flavorful garlic
04:09oil.
04:10Oh, cool idea.
04:11Yeah.
04:11So here I have six tablespoons of olive oil.
04:13To that, I'm adding the rest of that fennel seed that we ground earlier.
04:16And then I'm also going to add two minced garlic cloves.
04:20I have two teaspoons of minced fresh rosemary.
04:22So same sort of stuff that was in the brine.
04:24I have a teaspoon of black pepper.
04:26I have a half teaspoon of dried oregano and a half teaspoon of red pepper flakes.
04:31And then just a little bit of salt.
04:33So here I have an eighth teaspoon of salt.
04:35So I'm going to heat this over medium heat until it's fragrant.
04:38Everything will be sizzling.
04:40It only takes one to two minutes.
04:41Okay.
04:43There's the sizzle.
04:44There's the sizzle.
04:45So I'm going to turn this off heat and I'm going to add a tablespoon of lemon juice.
04:49It's just going to add some freshness.
04:50It's also going to slow it down so nothing burns or anything like that.
04:53I feel like once you get sizzling, it can go.
04:55Yep.
04:55It can get carried away.
04:57That's our oil.
04:58Now I'm going to pull off two tablespoons of this.
05:00I'm going to make sure to mix it well to make sure I'm getting all those delicious bits in there.
05:04And these two tablespoons are going to come out to the grill with us.
05:06And we can brush them on the chops as we're grilling.
05:08And the rest of this, I'm just going to set aside and we can use it for serving.
05:12Okay.
05:12Let's go back to our pork.
05:14So this has been brining for 24 hours.
05:16It doesn't look all that different, but it's going to make a huge difference on the grill.
05:20So wet brines are great because they help it stay extra moist on the grill.
05:24Like a dry brine, when you're just adding salt, can keep it really moist, but it doesn't actually add any
05:28moisture.
05:29It's just helping the meat retain the moisture that's already in there.
05:32A wet brine actually adds moisture.
05:34But moisture is the enemy of char on a grill.
05:37Sure is.
05:38So I'm going to do my best to pat these as dry as I can just to make sure to
05:42get off any moisture.
05:43And that's why you put it on a rack.
05:44Exactly.
05:45I want as much air circulation around these.
05:47I want them particularly dry going on the grill.
05:50Now, also, if there are any whole seeds in here, I want to try to pick those off while I'm
05:54patting them dry.
05:55Now, one more thing before grilling.
05:57I want to snip these pork chops.
05:59So pork chops have this layer of fat on the outside.
06:01Yep.
06:01And when they're over high heat, this tightens up first.
06:04So then you have the pork chops buckle and you often get this little cup.
06:06So you can't get as good a browning.
06:07If you make little slits, then it gives space for everything to tighten up without ruining your flat surface area
06:13where you get the good grill marks.
06:14So I'm just going to look for about every two inches and just cut right into the fat.
06:18And not actually cut into the meat, but cut to the meat.
06:21Like I want to see the meat in there, but I don't want to actually cut into the meat.
06:24Perfect.
06:25Okay.
06:26So one more thing just to make sure they're a little extra dry before we go out to grill.
06:30I'm going to leave them on this rack and put them in the fridge for anywhere from 30 minutes up
06:34to 24 hours.
06:34So it's just going to dry out the exterior even more.
06:37So we're more likely to get browning on the grill.
06:38I love it.
06:39Julia, these have been drying out in the fridge and it's time for us to grill.
06:43I've had all the burners preheating for 15 minutes.
06:45You can see, plenty hot.
06:47Oh yeah, look at her.
06:48Yeah, but I'm going to create a two-level fire.
06:50So I'm going to leave the primary burner on high and turn off the other burners.
06:54I'm going to clean and oil the grates.
06:55Make sure there's no debris stuck on here.
06:58And of course I want to oil the grates too.
07:00Mm-hmm.
07:00Just keeps everything from sticking.
07:02Yeah, and it helps season the grill grates over time.
07:04Yeah.
07:06So I have this hot side and the cool side.
07:08I'm going to put these all on the hot side to start.
07:12This is going to allow them to get a really nice char over the hot side.
07:15And then later I can move them to the cool side for a little more control.
07:18But right now it's really all about getting a nice char.
07:21Okay.
07:22And.
07:24All right, so I'm just going to let these go until they're nice and charred on that first side.
07:27That'll only take about two to four minutes.
07:29And I'm going to cook it covered just so it stays nice and hot.
07:32All right, let's check these out.
07:36Oh, yeah.
07:37Oh, gorgeous.
07:38Yeah, that's nice.
07:39All right, now I want to do the second side so it's the same deal.
07:42Two to four minutes covered and then we'll check them.
07:44Okay.
07:45All right, let's check out the second side.
07:48Oh, just as pretty as the first.
07:50Yeah, so pretty.
07:51So I'm going to just move these over to the cooler side.
07:53As we've talked about, pork can dry out.
07:55Mm-hmm.
07:56So this cooler side is just a little more gentle to finish cooking it.
07:59So I have this oil we saved from earlier.
08:01Yep.
08:02And I'm just going to brush this all over the chops.
08:05Now I'm going to cover it and I'm just going to let them go until they hit 135 degrees, which
08:09is just going to be a really nice juicy pork chop.
08:11It'll take anywhere from three to seven minutes.
08:12Not very long.
08:13Yeah.
08:14Julia, let's check on our chops.
08:16Mm.
08:16All right.
08:17They smell good.
08:18They do smell good, right?
08:19Yeah.
08:19And they're already brown, so I'm not worried about that.
08:21Now I'm just really looking for a temperature.
08:23So I like to go in sideways or long ways alongside the pork and...
08:29136.
08:30On the nose.
08:31On the nose.
08:32Well done.
08:33So we're almost ready to eat.
08:34It's very exciting because they smell so good.
08:36But they do need to rest about 10 minutes.
08:38So I'm going to cover them in foil and we can head on inside.
08:40Okay.
08:42Our chops have rested 10 minutes, which means it's carving time.
08:45Mm-hmm.
08:46I like to coat them up and then just using a bony knife and then going right along the bone.
08:50And I can kind of like just use the bone as my guide for each chop.
08:56And I'm going to put it down, get a little more steadiness and cut it off.
08:59And then I'm just slicing them nice and thin.
09:02And you can see how pink and rosy this pork chop is.
09:06And how juicy.
09:07How juicy.
09:14Nice.
09:15All right.
09:16That is gorgeous.
09:18Yeah.
09:18Well, I wanted to feel fancy.
09:20Just because I'm like, pork chops I feel like aren't often thought of as like very elegant, but they're so
09:25elegant.
09:25That's true.
09:26Especially when you drizzle them with this garlic herb oil.
09:30Hubba hubba.
09:31I know.
09:32And it's sinking into all those little slices.
09:34We're getting every little piece smothered in garlic, rosemary, red pepper flakes, that fresh fennel.
09:42Exactly.
09:46Okay.
09:47You're very welcome.
09:49Here we go.
09:50Nice.
09:53Okay.
09:54Digging right in.
10:05That's delicious.
10:06It's so good.
10:07Well, you have the marinade and the pork flavor, which is a bit mellowed.
10:12It's a bit in the background.
10:13And then you have the repeat of those flavors over the top.
10:17And you taste both of them.
10:18You taste the mellow background and that punch at the top.
10:20Yeah.
10:21I feel like the oil does something at the end.
10:23Like you get those flavors a little more pungently, but it doesn't overpower the pork.
10:27And it's so juicy and moist.
10:30Because of the brine, you really can taste the grill flavor.
10:33Yeah.
10:34That's so true.
10:35And we got that really nice char on there.
10:37That's from that brown sugar.
10:38It's from us taking that time to make sure everything was nice and dry.
10:41Yeah.
10:41And that can be hard to do on a gas grill.
10:42It can be.
10:43Morgan, these are fantastic.
10:46Thanks for grilling with me, Julia.
10:47If you want to brine and grill some fantastic pork chops, start by brining the chops in a flavorful brine
10:54made with water and vodka.
10:55Make an infused rosemary garlic oil and pull the chops from the grill when they register 135 degrees.
11:02From Cooked Country, a terrific recipe for grilled brined pork chops with garlic herb oil.
11:14Non-stick skillets are incredibly popular, no doubt, due to the fact that they're very easy and convenient to use.
11:21And they can be pretty inexpensive.
11:23But they do come with a little bit of controversy.
11:25So to tell us more, Hannah's here, and she's going to take us through a recent testing of skillets.
11:31Tell us what you got.
11:31Yes, so traditional non-stick pans are made with an aluminum base and a coating of polytetrafluoroethylene, or PTFE.
11:40You might know it as Teflon.
11:41Definitely know it as Teflon.
11:42Super common.
11:44PTFE is one of the forever chemicals.
11:46Basically, it will never biodegrade.
11:48And it also can off-gas toxic fumes above 500 degrees, which is possible to do on the stovetop.
11:54So folks are concerned.
11:55We understand why.
11:56We went back and tested 14 ceramic skillets, priced from $25 to $95, to see if there's a good alternative.
12:03You know, historically, they have not had the same durability and release as the traditional non-stick skillets.
12:09So we had to get to the bottom of it.
12:10Is that still true?
12:11Is there a better alternative?
12:13Okay, great.
12:14So we rounded up a whole bunch of pans, and we put them through their paces.
12:18You know, we do our 50-egg test.
12:19So we cook 50 eggs right in a row, one after another, until they start to stick, if they do.
12:24Then we use the pans a bunch of different ways, where we're in the kitchen, real-life testing.
12:28Frittatas, stir-fried vegetables, omelets, etc.
12:31That kind of thing.
12:32Then at the end of testing, we put them through another 50-egg test to make sure they are really
12:36going with their great non-stick ability still at the end of testing.
12:40Really, there was a huge difference in coatings.
12:43And some of them were actually great and on par with Teflon and traditional non-stick skillets.
12:48Great.
12:48Others, like this little one, for example, from Copper Chef, this only made it through 28 eggs in the first
12:55egg test.
12:56It's also not copper.
12:57It's just a warm, aesthetic thing.
12:59You are not going to get the performance of copper for $28.
13:02But I have good news.
13:03Some of them actually performed really well.
13:04And it came down to the quality of the coating.
13:07Okay.
13:07So the coatings are applied at the factory all different ways.
13:10Different thicknesses.
13:11Sometimes they're rolled on, they're sprayed on, there's many different layers.
13:14All of that is proprietary, but what we can tell is some manufacturers are actually getting it right.
13:19And I mean getting it right equaling the performance of traditional.
13:23Really?
13:24Yeah.
13:24So that was really exciting for us.
13:25You can still cook with non-stick and not worry about the off-gassing.
13:28All right.
13:29Tell me more.
13:29All right.
13:30So under that non-stick coating, we also want a great pan.
13:33It's not just about the coating.
13:34It's about the structure underneath.
13:35We look for three things in all of our skillets.
13:38First of all, usable cooking space.
13:39That is a flat space across the bottom that you can actually cook food on.
13:43If you'll notice, skillets that are roughly the same size have a lot of difference in the amount of cooking
13:50space they have.
13:52Right.
13:52So there's the same size on the outside, but it's this inside where the bottom meets the sides that really
13:57matters.
13:57Exactly.
13:58Weight was another factor we examined.
14:00Will you pick that one up over there?
14:01This one?
14:01Yeah.
14:02That is heavy and that is empty.
14:04Really heavy.
14:05We preferred those that were more around two to three pounds empty.
14:08Talk to me about the handle.
14:10Yeah.
14:10Well, I was going to say something.
14:11It's going to go.
14:12This handle is really uncomfortable.
14:14Like it just feels wide and straight.
14:17And I don't know.
14:17It does not feel like you want to be holding it.
14:20And you certainly won't be able to maneuver the pan a lot.
14:23No.
14:24You would have to be very, very strong.
14:25So we preferred handles more akin to this one, which were smooth.
14:29It doesn't have huge ergonomic bumps.
14:32This is actually our overall winner by Green Pan.
14:35This is the 12-inch version.
14:36We love the 8, 10, and the 12-inch.
14:38It has that light, beautiful shape, comfortable handle, and the nonstick coating is in high quality.
14:45This is the pan.
14:46We did that five-recipe showdown at the end of testing against the traditional nonstick skillet.
14:52This one kept pace.
14:53So if you want to check out the winning 12-inch ceramic skillet, it's the Green Pan Valencia Pro Hard
15:00Anodized Nonstick Fry Pan.
15:02And it runs about $90.
15:10For just a few weeks every spring, it's rhubarb season.
15:14And I love that because I get to get my hands on the fresh stuff and incorporate it into as
15:19many fruit desserts as I possibly can.
15:20And I'm really happy today because Ashley is here, and she's going to show us a great recipe that focuses
15:26solely on rhubarb.
15:28You bet.
15:28So we're going to make rhubarb shortcakes based off of the classic recipe, strawberry shortcake.
15:34But we are not going to use any strawberries today.
15:36We're only going to use rhubarb.
15:39Get those berries out of here.
15:40Berry shmurries.
15:41So we're going to start with the rhubarb today.
15:44I have two and a quarter pounds total here.
15:46They've been cut into three quarter inch pieces.
15:49Now you want to find stalks, if possible, that are about half inch to three quarters of an inch thick.
15:53But if they are a little bit thicker like this one, you just want to cut lengthwise.
15:59Just like so.
16:00And again, we're going to cut into three quarter inch pieces.
16:03Okay.
16:05All right.
16:06Beautiful.
16:07Now, rhubarb can be quite tart.
16:09Yes.
16:09Quite sour.
16:10So I'm going to add a good amount of sugar just to balance that sourness.
16:15Okay.
16:15So this is one and a quarter cup of sugar.
16:17And I have some lemon juice.
16:19This is two teaspoons, which is going to add some nice acidity, really brighten things up.
16:24And then also just a quarter teaspoon of salt.
16:26But similar to the lemon juice, it's really going to balance everything out here.
16:30It's just, it's going to be very, very delicious.
16:33So we've got this baking dish here.
16:35A 13 by nine does the trick.
16:37And really what's important here is that you get this mixture into an even layer of the stage.
16:43Sure.
16:43Got it.
16:43And now I'm going to cover this with some aluminum foil.
16:46I'm going to put the rhubarb into an oven that's been preheated at 325 degrees with the oven rack at
16:51the upper middle position.
16:53Okay.
16:53And I'm going to cook that for about 20 minutes.
16:55Under cover.
16:55Under cover.
16:59All right.
17:00So now what we're going to do is check on our little rhubarb situation.
17:06I'm going to put this right back into the oven for about 30 more minutes, maybe 35 minutes.
17:11And without the foil, it's really going to allow for the rhubarb and all those juices to really concentrate their
17:18flavors.
17:18The steam's just going to evaporate in the oven.
17:26Rhubarb.
17:27I smell rhubarb.
17:27I do too.
17:30Bridget, big ask.
17:31Could you please close the door and increase the oven temperature to 425 degrees?
17:36You got it.
17:38All right.
17:40Now, let me just check.
17:41With the paring knife, I want to make sure that it meets just a little bit of resistance.
17:45Oh, yeah.
17:47Perfect.
17:48And it's still intact.
17:50It's fantastic.
17:51Yes.
17:51So now I'm going to let this cool for about an hour, but you could make this ahead of time.
17:55You can just put it in the refrigerator once it's cooled for up to a day.
17:59Oh, very handy.
18:00Well, let's make our shortcakes.
18:02Yeah.
18:02So, all-purpose flour.
18:04There's two cups.
18:04I have a third of a cup of sugar.
18:08And I have a tablespoon of baking powder.
18:10It's really going to help with that oven spring, give it really nice texture.
18:14And then finally, I have half a teaspoon of salt.
18:16And now I'm just going to process this for five seconds.
18:22All right.
18:23Now, I have 12 tablespoons of unsalted butter that I cut into half-inch pieces, but it's really cold butter.
18:30That's always important, especially when making biscuits or shortcakes.
18:34Definitely.
18:35So now I'm going to pulse this for 10 pulses.
18:38Okay.
18:42And finally, I've got some chilled buttermilk.
18:44This is a half a cup plus two tablespoons.
18:47All right.
18:48And now I'm going to pulse this 12 times until everything is nice and combined.
18:51Okay.
18:54Okay, Bridget, so as you can see, the butter's really nicely incorporated in there.
18:58Definitely.
18:59I'm going to flour the counter just ever so slightly.
19:02Okay.
19:03And then I'm just going to add our dough here right onto the counter.
19:08Now, first, before I do anything, I'm going to knead this dough.
19:11And I'm going to do three turns in total because I don't want to work this dough too much.
19:15Okay.
19:15It would develop gluten, and then it would be a tough shortcake.
19:18All right, so that was three turns.
19:20Okay.
19:20Now, using the bench scraper, I'm just going to put a little bit of flour on both sides.
19:25And notice my hands have a little bit of flour on them too.
19:28I'm going to form this into an 8 by 4 inch rectangle.
19:31Okay.
19:35Now, I'm going to be cutting the shortcakes into squares.
19:37We're not going to do circles.
19:39Love that.
19:40So what I want to do first is just cut about an eighth of an inch of just the dough
19:45on the exterior off just so that I can ensure that we have a perfect rectangle here.
19:49Now, I'm going to add just a little bit of flour on the knife just to prevent any sticking.
19:54Got it.
19:55And again, we're going for one-eighth of an inch.
19:57Okay, just on the outside.
19:58Just on the outside, yep.
20:04Okay.
20:04And then finally, just on the top.
20:08All right, I'm going to flour this one more time.
20:10So now what I'm going to do is a little bit more geometry, which we all know is my strong
20:13suit.
20:14I'm going to cut this in half crosswise, and that's going to give me two 4-inch squares.
20:20Perfect.
20:21So now what I'm going to do is I'm going to cut each half in half lengthwise and crosswise.
20:27Awesome.
20:28Yes.
20:30Center.
20:33You'll notice I'm not dragging the knife.
20:36That's because I want nice straight sides if possible.
20:39Yes.
20:40All right, so if we walk on down here, I've got a rimmed baking sheet that I lined with
20:46some parchment, and I'm just going to put two rows of four and just evenly space them
20:54on the sheet.
20:57All right, now finally, before we go into the oven, I've got some melted butter and I have
21:01some sugar.
21:02Okay.
21:02So I have two tablespoons of melted unsalted butter that I'm going to just brush evenly
21:07over all of the shortcakes.
21:10Mm.
21:11I know.
21:12And finally, we have two teaspoons of sugar.
21:15Again, just evenly top each shortcake with the sugar.
21:18Mm.
21:21So I'm going to pop these into the oven again.
21:24It's been preheating for 425 degrees, thanks to you.
21:27And I'm going to bake these for 10 to 14 minutes.
21:30That's it.
21:30And I'm just going to go in there, rotating the sheet halfway through baking, and I just
21:34want to look for a beautiful golden brown color on the top of the shortcakes.
21:38Okay.
21:46All right.
21:48Those are some nice shortcakes you got there, Ashley.
21:52Aren't they pretty?
21:53They are.
21:53You can see the beautiful golden brown on the top.
21:57We need to let these shortcakes cool for at least 10 minutes.
22:00Let's make some rhubarb magic.
22:02Let's do it.
22:02Let's do it.
22:04Slice these in half.
22:06There we go.
22:09All right.
22:09So, again, this has been nice and cooled for about an hour.
22:14Yum.
22:15Rhubarb is still intact.
22:17It is not mushy at all.
22:19Not even a little bit.
22:21Mm-mm.
22:22We're doing a tangy buttermilk whipped cream to pair with the tart rhubarb, and you can
22:26find that recipe on our website.
22:29It's pretty and pink, isn't it?
22:31Got a little bit of the shortcake here.
22:33Mm-hmm.
22:33Grab some of that cream.
22:35That is the perfect bite right there.
22:43That rhubarb.
22:44Yeah.
22:45It's tender.
22:46It still has a little bit of texture to it, but it's almost custardy.
22:49Yeah.
22:50Mm-hmm.
22:51And it's super silky.
22:52It's creamy, but not mushy, as we mentioned.
22:56No.
22:56Not super soft, not falling apart.
22:57It really maintained its integrity.
23:00It did.
23:01Yeah.
23:01That shortcake is perfectly cooked, too.
23:04It's got that lovely, crumbly, buttery texture to it.
23:08The whipped cream is super tangy.
23:10I'm loving this.
23:11Not overly sweet.
23:12Nothing here is overly sweet.
23:13It's balanced so well.
23:16Since it's not too sweet, you can eat double.
23:19See, that's just the thing.
23:20That is just the thing.
23:22Yeah.
23:22Yeah.
23:22Thank you so much, Ashley.
23:23You're very welcome.
23:24This is beautiful.
23:25Now, if you want to make these rhubarb shortcakes at home, bake sugared rhubarb to enhance its flavor and create
23:30a sweet sauce.
23:31Cut the shortcake dough into squares to minimize waste.
23:35And then whip buttermilk into heavy cream for a tangy topping.
23:38So from Cook's Country, the ultimate spring dessert, it's the Pretty in Pink Rhubarb Shortcakes with Buttermilk Whipped Cream.
23:45You can get this recipe and all the recipes from this season along with product reviews and select episodes.
23:52And you'll find those all on our website, cookscountry.com slash TV.
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