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
Slicing against the grain cuts through the long meat fibers resulting in a more tender bite.
Wow, looks great.
Wanted to add these great tips someone sent me, even if you do not have face book you can still watch it.
So many uses for freezer bags, such little time.
https://www.facebook.com/meijer/videos/10110808791482044/
Those are some neat ideas. I like especially the one for keeping herbs fresh.
ROASTED EGGPLANT DIP (BABA GANOUSH)
ING 2 medium eggplants 1/4 c tahini option, 1/4 c l/juice 2-3 minced
gar/cloves, 1/4 tsp ground cumin 1/2 tsp k/salt 2 tb chp fresh parsley
PREP Roast eggplants on foiled sheetpan; fork-prick to help steam escape.
Broil 2 min on all sides; skin will darken, gets smoky. Reset oven to 375
deg; roast til very soft; 25-30 min. Cool 10-15 min to handle.
PREP Steep on counter a bit combined tahini, l/juice, garlic, cumin, salt.
ASSEMBLY Split roasted eggplants, drain, scrape out flesh. Mash into
tahini mixture (leave some texture). Cool to room temp then stir in parsley.
SERVE drizzled with olive oil, and toasted pita triangles.
NOTE: Stores airtight/refrigerated 5 days.
I know this is pie & beets week, but I ran across a bunch of Brussels Sprouts links ..... the first was a
Bacon and Brussels Sprouts with Bowtie Pasta
http://www.creative-culinary.com/bacon-brussels-sprouts-bowtie-pasta/
and after that recipe were the 12 other links. The one that REALLY caught my eye is for:
Brown Sugar Bacon Brussels Sprout Bites
http://heygrillhey.com/recipe/brown-sugar-bacon-brussels-sprout-bites/
This is basically Brussels Sprouts wrapped in a half slice of bacon & secured with a toothpick/skewer, dipped in a sweet rub & brown sugar & grilled. I can barely stand to look at the pictures they look so good!
The sweet rub recipe link is given in the recipe:
The BEST Sweet Rub for Grilled Pork and Chicken
http://heygrillhey.com/recipe/best-sweet-rub-grilled-pork-chicken/
Those brown sugar and bacon ones look great!
I was looking at the ingredients for the Crack Pie & it called for “corn powder”. I thought maybe they meant corn meal, but that’s not it. Here is their FAQ page & if you scroll down briefly to “where do I get ....” they mention ‘corn powder’.
http://milkbarstore.com/main/press/cookbook-faq/
Evidently they sell it: https://milkbar.goldbely.com/categories/mixes
or you can follow the link in the FAQ, buy your own freeze dried corn & grind it yourself.
The first recipe I saw for this was on Bon Appetit, and it doesn’t use the corn powder. Since I haven’t tasted the pie, I don’t know what difference it makes:
http://www.bonappetit.com/recipe/crack-pie
If you ‘bing’:
What is corn powder?
A very fine starch powder derived from corn used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.
+++++++++++++++++++++++++++++++++++++++++++
So I was originally thinking maybe the same as corn starch, but it’s not listed as a substitute.
Looking at the Bon Appetite recipe, it has baking soda/powder in it & only 4 egg yolks. The Milk Bar recipe has the corn powder (to thicken, I presume, based on the definition above) & 8 egg yolks - no baking soda/powder. I can see where that difference might give you a slightly different texture when it comes to “gooeyness”.
In researching the corn powder, people were giving alternative recipes without it, but many folks wanted the ‘original’ Milk Bar recipe so they were having to deal with obtaining corn powder.
Now I’m probably going to have to make the darn pie (Milk Bar version) because the more I look into it, the more irresistible it gets! Definitely going in my recipe book - thanks!
I know; just looking at pictures, you understand why it was dubbed ‘crack pie’.
I guess if you buy corn powder and don’t have any other use for it, you could freeze it.
yummmmm, i LOVE beets!
That’s why I planted rows and rows of them. And just harvested about 20-30 of the darlings.
Your salad recipe was very timely, thanks!
One more thing & then I’ll ‘quit’ for this week. I LOVE pies, even more than cake. Something I’ve always been interested in is ‘vintage’ pies like Shoo Fly, Funeral, Vinegar, Buttermilk, etc. While messing around today, I found a Vintage Recipes site. It is pretty unbelievable all the stuff they have on there. The recipes, like for pie, include all the fruit pies, vintage (didn’t see funeral, but the rest seem to be there), & oddities like mincemeat (with or without meat - my Granny always made it ‘with’).
As for other recipes that aren’t so common, on the list I see “salsify” (root veggie, tastes a bit like oysters). My Granny grew this & it was one of my dad’s favorites & I liked it, too. She made it into a casserole with Saltine Crackers on the top. You rarely see salsify mentioned any more.
Here’s the link to the recipes - you can scroll down for the category you want (also on right hand side are the big categories like “Dessert”) .... I could spend a year lost in these recipes!
http://www.vintagerecipes.net/recipes/
Funeral pie IS there .... under ‘raisin’ pies. :-) Found it using the ‘search’ function on the website.
That is an amazing site! I always looked forward to Mince Pie for Christmas when I was a kid - I’m sure it was always ‘mock mince’, but it was great and I’m not really sure I’d want the real thing.
We can still get the Crosse and Blackwell mince pie filling at Christmas time.
Thanks, tried last night & it would mess up your name & refuse to send.
Thanks!
I’ve heard about this pie & it does look amazing. Too much work for me though.
Yes, it’s definitely a ‘special occasion’ pie. I’ll probably try it for an office party later this Summer.
I had never heard of Funeral Pie. I’d probably like the raisins with the lemon.
I have a recipe for mince meat using ground deer or bison. I tried it a couple of years ago with venison and it was really good.
My dad & one brother both love mince pies - we have to make them for their birthday (on same day, which is convenient!) instead of cake & just use the stuff you can buy in a jar for convenience.
The mincemeat I made with venison was terrific in those little phyllo pastry shell cups (pre-baked) for a small dessert or even a sweet hors d’oeuvre. I have been gifted with some elk .... will probably make a batch using that & I expect it should be even better than the venison.
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