Posted on 07/12/2017 4:42:25 PM PDT by Jamestown1630
I’m a little late to this bandwagon, but I recently learned about ‘Crack Pie’ - a pie that has become very popular since it was introduced in Momofuku’s Milk Bar bakery. I haven’t made it, but it looks wonderful, and very party-worthy. Has anyone made or eaten it? (The following link goes to all of their recipes, and you have to scroll to find 'Crack Pie':
http://milkbarstore.com/main/menu/recipes-and-how-tos
We’ve done beets before, but I was impressed by this beet salad from P. Allen Smith, which showed up in one of my gardening newsletters this week.
I will be away next week, but back the week after. Having a lot of trouble posting tonight, hope you all get this.
-JT
That tomato galette! Must make. Love the end where each slice gets eaten up and the hand comes back to eat every crumb! Recipe is linked under the video.
That is purty !
I could totally see that. Love buying those hummuses that have the olive oil centers.
Most of the ‘vintage’ pies (& cakes) that I like are from the paternal side of the family although my maternal grandmother was a really good cook (her parents were German). I guess I inherited a love of cooking/baking from both sides and I find all the old recipes totally fascinating. I can sit and read cookbooks all day long!
Me too, reading cookbooks all day.
However, when we moved last summer, I did the Kon Mari decluttering on all our possessions. Most of my books were in boxes. I really had way too many. I donated more than half of my cookbook collection. Held each book in my hand and gave it a good think. Would I ever use it? Was I holding on to it for nostalgia sake? Did I truly treasure it?
I got rid of about 90% of my non cook books that way, and at least half of my cookbook collection. And I am ok. There are still many recipes to find (this thread is a testament), and I did save my most precious ones.
I moved a couple of years ago & did a similar thing with my cookbooks - quite a few I had gotten for a couple of dollars & they were ‘interesting’, but not anything I cooked out of regularly (if at all) so off they went to a donation center.
Most of my “go to” recipes, I kept in a loose leaf notebook - xeroxed or copied over from family recipes. My aunts’ churches (and ours) have put out cookbooks so I got recipes that way - ones my aunts had contributed, plus favorites from folks they know or members of our church. Two of my very favorite recipes are from ladies in our church (now deceased, unfortunately). There was also, back in the ‘90’s, a series of recipes in the Parade Magazine by the Silver Palate chefs. I kept almost all of those recipes & made quite a few for dinners & parties (including a surprise anniversary party for my folks) - some of my favorites.
Over the years, I put many recipes on my laptop as scans or I typed them up & tried to organize them in my documents with folders, etc. Sometimes it was hard to find a recipe I KNEW I had .... frustrating. After looking at recipe programs for several years, this past December, I purchased a recipe program called “Home Cookin’”. It doesn’t have all the ‘bells & whistles’ of some of the popular big programs, but I like the fact that it’s mostly ‘unstructured’. The search function is terrific so it’s easy to find recipes & I figured out a way to ‘tag’ recipes, too. I have put on 168 recipes to date. As I’ve gone through my notebook & the recipes saved as documents, I’m also doing that same review .... will I ever make this? Do I really want to clutter up HC with it? So far, it’s been a fun process and I’ve been reminded of some really good recipes that I let slip through the cracks over the years.
On HC, you can save recipes or information. I have one info page set up for links like the ‘vintage recipes’ so if I want to go explore some of the other categories, I won’t forget about it. :-)
Easy Spanish Rice
Takes less than 30 minutes. You will need -
3/4 to a pound of ground beef. We have been buying the Costco ground beef and really like it. Lowfat and ground really fine.
1 package Knorr Spanish Rice (got it for a buck at the dollar store)
2 1/2 cups water (or the half cup can be tomato juice)
I can whole black beans, drained and rinsed
2-3 ancho peppers, no seeds, chopped fine
1 medium vidalia onion chopped fine
2 small or 1 medium tomato chopped
about 1/3 cup chopped fresh cilantro
2-3 tablespoons pickled jalapeno juice
3-4 slices of the jalapeno chopped fine no seeds
Large skillet, start browning ground beef. Prepare by chopping the onion, cilantro, tomato. You can put them together they are added at the end
Chop the poblano peppers and the jalapenos.
When the ground beef is browned tip the skillet and spoon out most of the fat. Add the water and the Knorr mix and the chopped poblanos and jalapenos and the juice. Stir. Cook uncovered on medium 7 minutes. Add the beans, stir once and cook 1 minute. Add the tomatoes, onions, and cilantro, turn off the heat, Stir and serve. The cilantro and onions and tomatoes uncooked give it a fresh taste. Eat the same day if you can. Skillet should serve 3 or 4 people. Leftover, the rice seems overcooked and all the liquid is absorbed.
I had some old cookbooks but I had a huge 3X5 card collection of recipes. Started it when I first got married. Kept it in a super long file drawer that same size. Was probably 18” deep. I winnowed through them and most I didn’t not want anymore so next time I went to the dentist with the old old magazines I left them on the table. Heard later they were a big hit.
I would have enjoyed looking through those recipes a lot more than the magazines that are usually in doctors’ offices - great idea!
That sounds very good.
I’ve been making a ‘Spanish Rice’ since I was a kid - it came from the 1960s Betty Crocker children’s cookbook, and used bacon.
Your’s looks a lot healthier!
Will have to try that. The last Chris Kimball pie crust recipe that interested me was the one that used vodka. He went into the chemistry of why replacing some of the liquid in the recipe with a little vodka made for a flakier crust. It was in either Cooks’ Illustrated, or ATK; but I never got around to trying it.
Can you use Home Cookin just to place links to recipes online?
I use Evernote to just pile good recipes in. Some are copied in, and some are just links. There is a search feature so it doesn’t matter in what order the recipes are in. It’s a sloppy system. But it works well enough.
Funny you mention alcohol. I was at a family gathering last month, and the grilled burgers were huge and delicious. I make burgers all the time, adding turkey bacon to the mix, and mine are pretty damn good, but these were better. So I asked the guy who made them what his secret was. He said lots of red wine in the burger mix. I didn’t taste any wine.
But of course I went home and tried to recreate. Fail. My burgers tasted like wine. No one really liked them. Maybe he just sprinkled the wine over while they were on the grill, I don’t know. I gave up with the wine.
Tex-Mex Beef Enchiladas
SAUCE cook/whisk a min heated 1 1/2 tb oil, 1/4 c flour. Add/BTB combined 1/4 c flour (spooned/leveled), 14 1/2 oz can low sodium chix broth, 1 1/2 tb chili powder, small chipotle chile in adobo, minced, tb adobo sauce, 3/4 c water; simmer/lightly thicken 10 min.
ASSEMBLY Preheat oven to 350 deg. (If freezing, omit sauce in baker.) Spoon 1/4 cup sauce into 8" square baker. Reset to 450 deg. Arrange enchiladas, seam side down, in baker. Top w/ rest sauce; sprinkle w/ shredded cheddar. Bake hot and bubbly, 15-20 min; cool 10 min.
SERVE garnished with chp cilantro; side of green salad.
ENCHILADAS Stack 8 corn tortillas; wrap in foil, warm in oven 10 min. Fill w/ heaping 1/4 cup beef mixture, 2 tb shredded cheddar; roll tightly.
FILLING heat 1/2 tb ol/oil on med-high. Add chp small onion, 2 minced gar/cl, 3/4 lb grnd beef; s/p. Cook thru/stir 8 min.
That looks yummy, I wonder how it would taste with flour tortillas.
I’m a dedicated flour tortilla user.
I use them everytime a recipe calls for corn.
Me too! Corn ones add flavor and flour are neutral and less calories too.
I find the corn tortillas to be a bit tough...the flour types are meltingly tender.
It looks like the secret may lie in using a wine reduction:
http://www.thebrewerandthebaker.com/archives/1196
Looks to me like the burger maker hinted at using spice mix in addition to the vino....but apparently did not care to share his secret spice mix.
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