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
This week: Addictive Pie! And Beets, Again :-)
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Per last week’s post about hummus and chickpea recipes, Fungi told us he had a killer Falafel recipe. I’d really like to see that :-)
And I have just the perfect picture ....
Must .... resist ... posting ....
LOL
Just testing FR.
Looks like it’s struggling back to it’s feet.
OK, here it is:
Kick your socks off Falafel
1 cup dried garbanzo beans, soaked in water to cover overnight and drained
1 cup dried shelled fava beans, soaked overnight and drained
1/2 cup peeled and finely chopped yellow onions
3-4 large cloves garlic, peeled and crushed
1 cup water
1/2 cup sesame seeds
1/2 cup garbanzo flour
1/4 cup fine bulgar
1/4 cup finely chopped parsley
1/4 cup finely chopped cilantro
1/4 Tbs. salt
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. baking powder
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. ground cardamom
1/4 tsp. freshly ground black pepper
Oil for deep-frying
Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor. Blend in all the remaining ingredients and let the mixture stand for 1 hour. Add one well scrambled egg if desired to bind the ingredients and thus making balls easier to form. Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts. Deep-fry in 375° oil until toasty brown and crunchy on the outside, about 4 minutes.
Fill pita bread with Falafel, sliced tomatoes, sliced onion, lettuce and yogurt.
Makes about 24 patties, enough for 6 sandwiches.
There is more to this recipe, but I don’t give away all my secrets. Fungi have a hidden nature that is impregnable.:)
I didn’t have much trouble today, though I saw all the posts. And Then: when I sat down to do the cooking thread, all hell broke loose.
Seems to be working much better, now :-)
MOMOFUKU PAN-ROASTED RIB EYE
METHOD Heat 10-12" cast-iron pan on high about 15 min. While heating, blanket steak w/ k/salt, then pepper. Add to hot pan---should sizzle aggresively W/ lots of smoke (switch on exhaust)---don't do anything for 2 mins.
Flip--should release easily; seared side should be golden side of brown; sear 2nd side 2 mins. Stand wide fatty side opposite the bone in pan 30 secs, then, lay in pan 1st seared side down. Set in 400 deg untouched 8 mins.
FINAL Return to stovetop on low heat. Add 2-4 tbs sweet butter, few sprigs thyme, 3 crushed gar/cl, 4 small shallot halves. As soon as butter melts, start basting: tilt pan 45-deg to pool butter; spoon butter over steak 2 mins.
Poke to check: squishy-soft for rare; remove to plate to rest. For med-rare, baste min or two. Do not cook beyond med-rare (and do not dump fat from pan---fat adds flavour; reheat just before serving, it's dribbled on everything).
Let steak rest 10 mins--heat transfers from outer portions to cooler center. When the meat begins to cool, pressure in meat diminishes; meat fibers are able to hold more moisture, this allows juices distribute themselves more evenly.
AT SERVICE Cut steak off bone, then slice against grain (perpendicular to bone) into 1/2" thick slabs. Plate w/ juices from resting plate and pan drippings.
SERVE steak scattered with Maldon salt.
Them’s a lot of ingredients, Fungi ;-)
But it looks wonderful. I think I’d make a Tzatziki, instead of just plain yogurt.
(So...you stick mushrooms in there somehow???)
Oh yeah....
That was one of the secrets. Tzatziki is a great addition and have a great recipe for that too. Mushroom? Maybe, depends on the variety—another secret.
Well, surrender the secrets, dammit ;-)
Crumble-Topped French Apple Pie
FILLING toss 6 c peeled/cored/sliced tart apples (I used 2 Granny Smith, 2 Honeycrisp,
2 Fuji), combined 1/2 c br/sugar, 1/4 c flour, 3/4 tsp ea cinnamon, nutmeg, dash salt.
Unroll crust into 9" pie pan; spoon in apples. Trim/crimp crust.
FINAL Cover w/ French Crumble; bake topping golden 35–45 min;
foil over whole pie last 10–15 min if over-browning.
SERVE w/ scoop of ice cream.
FRENCH CRUMBLE fork-mix crumbly cup flour, 1/2 c ea packed br/sugar, firm butter
I love beets and this salad is wonderful!
http://www.foodandwine.com/recipes/roasted-beets-beet-green-salsa-verde
What is the reason for slicing against the grain?
Yes, that looks wonderful. I like Dill in my veggies!
Pieces are tender.
Does anyone know if roasted beets can be frozen?
I would guess that they can be, like most cooked root veggies can. I’d wrap them very well - maybe vacuum pack- to avoid freezer burn.
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