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
We are growing some lovely looking beets. I bookmarked these recipes so I can try some out.
https://cooking.nytimes.com/tag/beet
Made this last year and it was a big hit with an Indian meal.I love Melissa Clark’s recipes.
I love those little rustic pies. I fell in love with this video from Kitchen Vignettes a couple of years ago, and have done the Tomato Galette a couple of times:
https://www.youtube.com/watch?v=BTy8OFmcFq8
The Jules Verne meme is carried out beautifully-——in the Dinner Gift Box tease, the restaurant says “you will discover the Experience menu, a 6-course voyage punctuated by our sommeliers perfect food-wine pairing.”
Delightful.
Like you’re inside an airborne Nautilus.
Hey, maybe one of those plates will show up in my thrift store ;-)
I love it as a sculpture.
You’re good at finding stuff.....keep looking.
Well, that would be a minor miracle - if they knew what it was, they’d send it to a higher-end ‘thrift’ store. But who knows - maybe it’s obscure enough to get past them, and I’ll get lucky ;-)
It really is amazing what you can find - there was once an elaborate, decorative Victorian bird cage; almost as soon as I saw it, figured out how to get it home, and was about to call ‘dibs’, a woman walked up with the Store Manager and put a ‘sold’ sign on it. She got it for $100: Very like this one, that’s going for almost $1300 on ebay:
Nice!
I always wonder if the Victorians actually kept little birds in those wooden cages. As the owner of many birds over the years - especially ‘ruffian’ wild birds - they make a mess! Plastic and stainless steel are your friends. And the old cages I’ve seen for sale don’t look like they’ve ever had birdies in them ;-)
Oh! Those little Victorian mechanical birds:
https://www.youtube.com/watch?v=zeO8ijJ005A
I also like those Victorian terrariums. (They were strangely into Live Nature as much as they were into Death ;-)
LEMON SOUR CREAM CAKE / CHEESECAKE TOPPING
CAKE 1 1/2 sticks unsalted butter, at room temp, 2 c. sugar, 4 eggs, 2/3 c sour cream, at room temp, tsp. vanilla, zested lemon, 2 c flour, 1/4 c. cornstarch, 3/4 tsp k/salt, 3/4 tsp b/soda.
METHOD Elec/mixer/cream butter, sugar light/fluffy. Add eggs singly, then sour cream, vanilla, lemon zest, scraping down as needed. Mix well. Slowly add sifted flour, cornstarch, salt, b/soda; stir just smooth. Pour into greased 9x13" baker.
FINAL spread topping atop batter. Bake 350 deg 30-35 mins. Cool before removing from pan.
TOPPING Mix 8 oz softened cream cheese, 3 3/4 c (1 box) conf, 2 eggs, well-beaten.
Same at Christmas---I got the most adorable set of 10 Victorian Christmas images at Christmas Shoppe.
I usually put up several trees about the house----these go to accent my Victorian tree.
I love old-timey Christmas, too.
They were big on scrapbooking, as well. You can still go to libraries and find copies of Godey’s Ladies Book, with craft and sewing projects inside - I’ve photocopied some things from them - though they are probably becoming digitized and more available now.
I have a great collection of elaborately dressed Victorian Christmas angels. They don't always get displayed.
The birdcage is the perfect place to arrange my Victoriana. Thanks for the idea.
Just made coleslaw with crushed pineapple, jalapeno peppers, red onion, cabbage, and mayo. .... sugar, carrots, lemon juice. Looks good.
It’s a twist on Malcom Reed’s side dish for the catfish fillets.
That coleslaw does sound good!
bttt
The mandolin was the trick, using great care while slicing the jalapeño end wise.. By day two, the flavors will be very smooth.
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