Weekly Cooking (and related issues) Thread

[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

[Liz]

Have coffee and cool off, too. This is cool and creamy.
I used vanilla cappuccino mix (but you can use regular coffee).
Add vanilla extract, bit pumpkin spice creamer. Yummy.

Cappuccino Frost

METHOD--Blender/combine 1/2 cup cold water, 2 tb Instant Coffee
Crystals, 14 oz can chilled cond/milk. Add/blend frothy 3 cups ice cubes.

POUR into tall glasses. Top with whipt cream if you're feeling decadent.

VARIATIONS

1. ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extract.

2. VANILLA CAPPUCINO FROST: ADD 1/4 teaspoon vanilla extract.

3. MINTY CAPPUCCINO FROST: ADD 1/4 teaspoon mint extract.

[Liz]

The restaurant the Macrons and the Trumps dined at--the elegant Le Jules Verne in the Eiffel Tower.

They refurbished recently but kept the vintage Pinanfarina
chairs --- same company that designed seating in Ferraris.

Dinner ends w/ a plate of mingnardese—--elegant little pastries to go with coffee;
clotted cream and jam-filled macarons; little chocolate
praline rectangles sitting on a piece of nutty meringue.

Here's a breathtaking Parisian restaurant vegetable presentation.

The First Ladies.

[blueunicorn6]

That woman has her hand on our First Lady’s behind!

This means war!

[Jamestown1630]

Beautiful veggies!

I’ve never been to Paris and have no idea of the actual size of the Tower, but I’ve always wondered just how much space there could be in that restaurant??

[Liz]

The Eiffel Tower is huge......can be seen from a great distance.
Get an idea of the scale----entrance to the Jules Verne.

[Liz]

Dining out in Paris---Melania is unabashedly high fashion.

[Jamestown1630]

I like that dress!

[Jamestown1630]

Ah, yes. I think I see the relatively tiny person there :-)

[Jamestown1630]

Beets are very good for you! I like them any way - fresh ones roasted, or the canned or pickled ones. Doesn’t matter to me.

http://allrecipes.com/recipe/13743/pennsylvania-dutch-pickled-beets-and-eggs/

[Jamestown1630]

I like the flowers. And Mme. Macron is doing somewhat better on the ‘Fashion Front’.

But I can’t figure out those little mounded, upside-down looking plates - ???

[Silentgypsy]

Neat! Thanks for the link!

[garandgal]

My Grandma always had “pink eggs” (as I called them:) in the fridge...have always loved them. That side of family was PA Dutch & many fought in the Revolutionary War.

I was looking for an authentic recipe for these eggs a few years ago & found that they were considered to bring “blessings” or good luck. They were often served at weddings & other special occasions.

[Liz]

The upside down plates are....I believe....a Gaelic nod to the Jules Verne book, “The Earth Tuned Upside Down.”

[Liz]

Although this is an actual vegetable course in a Paris restaurant,
the vegetable arrangement reminds me of a still life painting by
a skilled Renaissance artist.

[Jamestown1630]

Hey, you can buy one! It’s called ‘The Structure Dish’, and it does look very Jules Verne-ish:

Scroll down:

https://www.lejulesverne-paris.com/en/gift-box

[Liz]

Thanks a lot for the link. I hope someone gives me "The Jules Verne dinner gift box"---the chocolate bars got me:

Your table will allow you to enjoy the most spectacular view Paris has to offer. After a gourmet aperitif served with prestige Champagne, you will discover the Experience menu, a 6-course voyage punctuated by our sommeliers perfect food-wine pairing.

You will go from discovery to suprise. You will travel to the restaurants inner most sanctums, meeting the chef in his kitchen.

As a keepsake of your exceptional moment, and as an ultimate special thought, you will be given your own personalised menus, signed by chef Pascal Féraud, 1/2 bottle of rosé Ruinart champagne and two Chocolat Alain Ducasse bars, from the Paris Manufacture.

[Jamestown1630]

It really is elegant. It looks like the overhead lighting also reflects the ‘structural’ motif of the plate:

https://interiordesignsacramento.wordpress.com/tag/jules-verne/

[Jamestown1630]

Yes. I’ve been in PA homes where there’s always a bowl of them on the kitchen table.

[pugmama]

I have been enjoying freeform type pies, with the addition of fresh herbs and our local white peaches.

https://food52.com/recipes/14168-white-peach-and-lemon-thyme-galette