Saturday, October 29, 2011

Crack Pie = Yum Yum and More Yum

Thanks Julie for introducing all of us to Momofuku's Milk Bar pies and cookies. The Crack Pie was by far my favorite. So I found the recipe for all of you to try
From LA Times website:
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish

1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.

Friday, October 28, 2011

Chive Goat Cheese on Pepper Puree

I helped organized a Wine Tasting event for the elementary school. So one of the things I served was the Pepper puree we all made.

I made Bittman's Roasted Pepper Puree recipe. I was first going to turn it into a pesto with basil and parmesan but realized my basil is very chilly and sad in the garden here in Chicago. I had a log of goat cheese calling my name. I wasn't sure how to serve it with my pepper puree. At the last minute, I decided to roll my goat cheese into 1/2 in balls. Grabbed some of my chives from the garden, finely chopped them and stored the chives in a tupperware. Tossed the goat cheese in the chives. Closed the lid and gently rolled them around. Transported them to the event. Created some streaks of roasted pepper puree on the platter. Placed the goat cheese on top of the streaks with slices of baguette on the side. Stabbed a couple toothpicks in the balls. Great colorful addition to the holiday nibbles we will soon be preparing. Here are my other staples that I served and also always have around when my girls are over:
Union Square Cafe Bar Nuts
Olives stuffed with Anchovies (or stuffed with Garlic is yummy)
Hard Salami slices paired with sliced cucumbers
Grapes, Cheese and Crackers
Chopped up chunks of Dark Chocolate