Lunchbreak: Buttermilk cheese and pickled berries, prepared by RAISED chef James Kerwin

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Chef James Kerwin

1 W. Wacker Drive
(312) 795-3444

Buttermilk Cheese

6 qts whole milk
3 qts buttermilk
4 oz salt

Fill a large non-reactive pot with the milk, buttermilk and salt. Over medium high heat bring the mixture to 190 degrees. At this point you will begin to see the curd forming; cook for about 10 minutes. When curd has formed pass the mixture through a china cap lined with cheese cloth over a large pot or container to collect the whey. Let the whey drain from the cheese reserving a quart if the cheese gets too dry. Turn cheese into a sheet pan and let cool.

Pickled Berries

4 cups fresh berries, such as blueberries or strawberries
2 cups champagne vinegar
2 cups sugar
2 cups water
2 bay leaves
1 tsp peppercorn
1 tsp chili flake
1 sprig thyme
1 clove garlic
1/2 cup salt

Bring everything but the berries to a boil in a large pot. Let the mixture cool to room temperature. Pour over the berries and let brine at least 3 days before using.

3 pieces of house made brioche
4 oz buttermilk cheese
1 oz pickled berries
8 pieces watermelon radish, sliced thin
1oz arugula, dressed in oil and lemon juice

Toast the brioche (can be done ahead) and smear the buttermilk cheese evenly among the bread. Top the bread with the pickled berries, arugula and shaved radish. Place the bread on a long rectangle plate.