Sunday, April 12, 2015

Momofuku Milk Bar Corn Cookies: My favorite thing about the franchise

Oh, Momofuku, your marketing is irresistible. 

I've tried ramen and pork buns at Momofuku Noodle Bar and even though Mario Batali was leaving just as we entered it was not worth the pork sweats for me. I had the Kappo tasting menu at Ma Peche, where Chef Paul Carmichael made a feast so incredible it felt like being beaten to death (in a good way) by food, but still. I've also tried a bunch goodies at Milk Bar, and much to my dismay, the treats always sound so much better than they taste to me. These corn cookies, though. These things are amazing.



Like I said, these cookies are inspired! I love the concepts at Milk Bar but I think the stuff is just too damn sweet. My adaptation, therefore, has not only slightly simplified the method but also calls for less sugar. What you end up with is the genius combination (full credit to Christina Tosi for that) of chewy, crisp-edged, buttery, sweet, corn cookie goodness that is just too good not to try. 

Momofuku Milk Bar Corn Cookies
Adapted from the Momofuku Milk Bar Cookbook
Makes about 15 cookies

1 cup (2 sticks) unsalted butter, room temp 
1 1/4 cups granulated sugar
1 large egg
1 1/3 cup all-purpose flour
2/3 cup freeze-dried corn powder (available at Milk Bar in store or online, Amazon, or at some Whole Foods but call ahead, mine didn't carry it)
1/4 cup corn flour (Not cornmeal or polenta. Bob's Red Mill makes it.)
1 1/2 teaspoons kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda

Add the all-purpose flour, corn powder, corn flour, salt, baking powder, and baking soda to a bowl and whisk to combine.  

Preheat your oven to 350 and line two or three baking sheets with parchment or siltpats.  

In a stand mixer, or with beaters, cream the butter and sugar together for 3 minutes or so until very light and fluffy.  Scrape down the sides and add the egg, beating for another 2 minutes or so. *The Milk Bar recipe calls for 7 plus minutes of beating but I think that's unnecessary.

On low, add the dry ingredients in a few additions until just incorporated. The dough will be soft and moist but slightly crumbly. I brought mine together quickly at the end with a spatula.  

Scoop the dough with a 1/3 cup cookie scoop into mounds and set about 3 inches apart on your prepped pans. Fatten each mound slightly with your palm. 

The Milk Bar recipe calls for refrigerating the dough for 1 hour to overnight but I baked mine right away on the center rack of my oven, one sheet at a time, for 11 minutes (until the edges were just beginning to darken but the centers looked slightly under-baked) and had awesome results.  

These are exceptional warm and supposedly freeze well.

Friday, February 13, 2015

Also, just read Amelia Morris' book Bon Appetempt: A Coming-of-Age Story (with Recipes!) and you should too!!!

I just read this and it is wonderful. If you've read my blog at all, you know I'm a big fan of Amelia Morris' writing and her book Bon Appetempt: A Coming-of-Age Story (with Recipes!) is just lovely and perfect. Seriously, I took a deep breath and sighed when it was over. Very satisfying read. 























If it's not your bag, which it definitely will be if you're reading my blog in the first place, give it to the food lover in your life. Seriously. I would have asked Jon to get it for me for Valentines Day, but I already have it so, sorry bud, you're on your own;-).  


I hope to write more about it soon because, as a fledgling food blogger and someone who has always hoped to use her creativity to somehow make a mark for herself, it definitely got my wheels turning. 


Anyhow, read it! So good! Yeah!

A Taste of Summer: Tracy Obolsky's Sweet Corn Panna Cotta with Blueberry Compote

This is yet another recipe I made a long time ago (last summer!) and haven't gotten around to sharing until now. I'm seriously out-of-whack about blogging these day, but I intent to get my act back together, and hopefully better than before, really I do. 

So here's Tracy Obolsky's Sweet Corn Panna Cotta with Fresh Blueberry Compote from Food & Wine Magazine. Yum!



It's really delicious, easy to make, and quite elegant too. I followed the directions in Food and Wine Magazine exactly. I know that corn is seriously out of season right now but this recipe is really great and I'm pretty sure we could all use a tasty reminder of summer's happy bounty right about now, am I right? 

Plus, maybe you froze some of the summer corn from your CSA? Or maybe you just wanna bookmark this recipe and wait until summer to make it? Or maybe you just grab some corn, fresh or frozen, and go for it. Click on the link above for the recipe and let me know what you think. You'll see that it didn't get rave reviews, but I think it's a delicious dish and I definitely plan to make again. 

Thursday, January 29, 2015

Almond and Coconut Flour Orange Shortbread Cookies with Rosemary Icing

Practicing my decorating skills again with this batch of shortbread cookies. 
All bagged up and ready for the mail!


I gave these as gifts this past Christmas and they were a big hit. Tender, buttery, and incredibly flavorful, this is a stellar cookie recipe that I can't recommend highly enough. I've made a variation of these before, and continue to tweek the recipe, but this cookie's backbone and inspiration comes from Casue Sweets, an amazing sister owned cookie company here in NYC.

I decided to make the icing with orange juice and fresh minced rosemary this time. It was really nice and subtile. A winner!

Almond and Coconut Flour Orange Shortbread Cookies with Rosemary Icing
Yield: 30-60 cookies depending on the size of your cookies. I got just short of 60.
1 lb unsalted butter, softened to room temperature
1 1/2 cups light brown sugar, packed lightly
1 1/8 teaspoon table salt
1/2 cup coconut flour
1/2 cup almond meal/flour
4 cups unbleached all purpose flour
2 teaspoons vanilla extract
1 Tablespoon orange juice
1 Tablespoon orange zest

I used my stand mixer for this recipe, but a hand mixer will work fine here too. Cream the butter and sugar on medium/low until light and fluffy. Mix in the salt, vanilla, OJ, and zest until combined. Add the almond and coconut flours on medium/low speed until well combined. Then, in two additions, add the all purpose flour, pulsing until just combined. 

Turn the dough out onto a floured board and bring it together. It should be just a tad crumbly (mix in more flour before turing your dough out if it seems too wet in the mixing bowl). Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. 

Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready.

Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. On a floured surface with a floured rolling pin, roll the dough into a sheet about 1/3 inch thick. Cut the dough into your desired shape(s) and transfer each cookie to your prepared baking sheet (parchment or silt pat) using a spatula. 

The dough is delicate (i.e. sorta crumbly) but forgiving, so if it breaks, just patch it back together or start again. I kept rolling the scraps back into the next chunk of dough I grabbed from the fridge and the texture was still great (see, forgiving!). This dough also keeps it's shape really well while baking, so you can fit a lot of cookies on each sheet.

Once your oven is preheated, bake each sheet separately in the center of the oven for about 10-14 minutes - the edges will just begin to brown. Allow the cookies to firm up on the sheet for a few minutes, then transfer them to a rack to cool completely. This recipe holds up well both at room temp and after being frozen and thawed. 

ICING!

The icing I used for these cookies is based on the recipe for Glace Icing from the ladies at Casue Sweets. I reduced it a bit but the general proportions are very similar to theirs. First, I made a looser base icing that could be used to "flood" the cookies. I poured off about three cups worth of it and added additional sifted confectioner's sugar to create a thicker icing for piping. 

Cookie Icing
Yield: I had enough for about 60 cookies with quite a bit leftover. 
6 cups sifted confectioner's sugar (plus extra for thickening the icing for piping)
4 oz lukewarm water
1/8 teaspoon orange juice
4 oz light corn syrup
1 Tablespoon finely minced fresh Rosemary

Sift 6 cups on confectioner's sugar into a large bowl, or into the bowl of your stand mixer. Add the water and begin mixing on the lowest speed with your stand or electric hand mixer, then add the orange juice and corn syrup. Keep mixing until everything is fully incorporated and the icing is shiny. It should be viscous enough that it runs smoothly off a spoon but not so wet that it looks like it would just run off the edges of the cookies. Basically, it should spread easily but not be runny. If your icing is too thin, simply sift in more confectioner's sugar a few tablespoons at a time until it looks right. If it's too dry add more liquid a drop or two at a time.

Separate out about 3/4 of the mixture for your "flood" icing and add the finely minced rosemary to it, then pour it into a squeeze bottle or tupperware container with a tight fitting lid, be sure to cover it well to keep it from hardening.

To the remaining icing, and just mixing by hand now, add more sifted confectioner's sugar by the tablespoon until the consistency is thick enough that it's difficult to stir. If you lift you spoon up, the icing should fall very, very slowly (slow glop). You want it to be thick so it sets up right away and creates a boarder to keep the flood icing in check. See my previous post for photo examples and let me know how yours come out!

Thursday, January 8, 2015

Lamb and Turkey Meatballs To. Die. For.

Welp, it's been an age since I last posted. We had family in town for four months and between that, the little one, and the holidays, I've have put this here blog on the back burner in a big way. I've been cooking my fanny off, however, so I hope to give you some insight into the more notable culinary successes of this holiday season past. 

Well, almost past, because I decided to throw a party this weekend for my daughter's first birthday. Whooo Hooooo, looks like we made it! I'm not even decorating (just a pretty bouquet), or cooking much (we're doing fondue, kinda fun, right?!), or tying to frost a cake (powdered sugar, yo!). We're just letting the babies roam as they may and drinkjng some (spiked) hot apple cider! For Jon and me, this party is more of an excuse to have all the new folks/parents we've met since Freya was born over. And, as one of my new mom-buds put it, to celebrate having survived the first year. Happy Birthday, Freya!

So, THIS recipe, is one I made for Christmas eve as in my vaguely Italian American family tradition. It's an adaptation of one I posted a while back for Turkey Meatballs adapted from Molto Italiano by Marion Batali. The lamb was an accident, I was rushing at the grocery store and thought it was turkey, but I will never make these without it again. It's so good. Here's the adaptation along with a photo from the first batch I posted (we ate the lamb ones too fast to get a photo opp). They look the same but these taste so much more rich and nuanced. Yum!






Lamb and Turkey Meatballs
Adapted from Mario Batali's Turkey Meatballs from Molto Italiano 
Yield: about 30-40 small meatballs
1.5 lbs ground turkey
1/1.5 lbs ground lamb
1/2 -2/3 cup milk, any fat content you have on hand is fine
2 large eggs, beaten
2 1/2 cups bread crumbs or croutons
4 gloves garlic, minced finely
1 Tablespoon fresh rosemary, minced finely
1 Tablespoon fresh oregano, minced finely
1/2 Tablespoon red pepper flakes
1 scant Tablespoon kosher salt
Freshly ground black pepper

Preheat your oven to 475.

In a large bowl toss whisk the eggs and milk then add the bread crumbs, garlic, rosemary, oregano, red pepper flakes, salt and pepper. Let the bread get hydrated by the milk. Add the meat and gently massage it with your fingers or a wooden spoon. Your don't want to overwork the meat, but you do want to get all the lumps and knots of meat kneaded out, the two kinds of meat combined, and the whole mass worked into a fluffy (ish) consistency.

Gently roll a heaping tablespoon of the mixture between wet palms to shape. Be careful to use a light touch and not pack the meat together into a hard ball. Place each meatball just a little apart from the next in a casserole dish coated with olive oil.

Once the meatballs are all formed. Cook them for 15 minutes at 475. While they're cooking, make a simple sauce or doctor up a jarred one. 

After 15 minutes remove the meatballs from the oven and reduce the heat to 350. Toss the meatballs in the sauce and bake for an additional 45 minutes to 1 hour (read: braise!). Garnish with chopped parsley and Parmigiano-Reggiano and serve hot with crusty bread and al dente spaghetti. So good!!!

Friday, November 7, 2014

Apple Torte Riff

Sooooooo, this is another recipe I was inspired by Bon AppĂ©tempt to make. It's based on the Purple Plum Torte recipe, adapted by Morris, published during plum season every year in the New York Times. It's pretty amazing (tart and sweet) and my husband, who summarily avoids cake, loves it, which is really saying something. The apple inspiration, thusly sliced, came from this cake by Smitten Kitchen, and from the fact that the market next to my apartment had no plums the day I made this.



I decided to try the recipe with apples tossed in honey, lemon juice and cinnamon. It came out great but on the sweeter side, so I'd suggest using sour green apples, or the plums called for in the recipe of origin, if you make it.

Here's the recipe. Tell me how it comes out for ya!

Sour Apple Torte
Adapted slightly from Bon AppĂ©tempt and the New York Times
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
2/3 cup granulated sugar 
1/2 cup unsalted butter, room temperature
2 large eggs
4 small sour apples, peeled, cored and sliced thinly 
1 Tablespoon freshly squeezed lemon juice
1 teaspoon ground cinnamon
1 Tablespoon honey
1/4 cup sliced almonds, optional

Preheat your oven to 350. Grease an 8 or 9 inch springform pan (both sizes work great just check on the large pan on the earlier side) and set it on a baking sheet. 

Prep the apples by peeling, coring, halving, then slicing, as pictured above, like a hasselback potato. Mix together the lemon juice, honey and cinnamon and drizzle over the apples to coat them while trying not to separate the slice bundles.

In a separate bowl, whisk together the flour, baking powder and salt. 

In the bowl of a mixer, or with an electric handheld, cream the butter and sugar for about 4 minutes until light and fluffy. Add the eggs, mixing for another minute. Add the dry to the wet and mix until just combined. 

Use a spatula to transfer the batter (mine is always very thick) to your prepared pan and smooth it out to the edges. An offset spatula makes easy work of this. 

Nestle the apples around the edge and then center of the pan, leaving about a half-inch from the edge and each other, around each bundle. Drizzle any remaining honey/cinnamon/lemon juice mixture over the cake batter and apples.

*I found that this is especially important if you are using plums because they basically melt leaving cavities in the cake, so moving them in a smidge from the edge of the pan helps to keep the your cake intact.

Sprinkle the top of the cake with the almonds and bake for about 45-50 minutes until it passes the toothpick test.

I like this cake when it's warm best (with either plums or apples) despite it being generally recommended at room temp on the second day. Enjoy!

Tuesday, September 23, 2014

Corn and Cantaloupe Chopped Salad from Better Homes and Gardens August 2014 Edition

This is an outstanding salad. When I first read the ingredients list, I was intrigued and perplexed. Honestly, it looked weird but also delicious. What to do? Welp, I'm really glad I made it because it is delicious.

The recipe is from the August 2014 issue of Better Homes and Gardens. I skipped the greens and used a teaspoon of regular stone ground mustard instead of dry mustard powder. I also doubled the fresh dill. Yum!

I wish I had posted it earlier during prime corn/cantaloupe season but baby-proofing and teething have had me all-consumed until now. It's definitely going to be one of our family summer staples from now on, however, and maybe yours too, despite this short notice!