LA Chowfiesta Recipes
- JudiAU Nov 10, 2003 04:06 PM
Los Angeles recently hosted its first Chowfiesta, an event showcasing many fine foods. Chowgods have requested that recipes be posted to the General Topics board.
Apple-Cranberry Pie with Cornmeal-Buttermilk Crust.
(adapted from Bon Appétit Magazine- November 1993)
2 cups all purpose flour
3/4 cup yellow cornmeal
5 tablespoons sugar
¾ teaspoons cinnamon
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground mace or allspice
1/8 teaspoon ground cloves
1/16 teaspoon of ground cardamom
1/2 teaspoon salt
3/4 cup plus 2 tablespoons cold, unsalted butter (preferably a butter like Plugra with an extra high fat content)
6 tablespoons (about) buttermilk
1 cup fresh cranberries
1 cup sugar
1 ¼ teaspoon cinnamon
¼ teaspoon ground clove
¼ freshly ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
3 ½ pounds Pippin apples, peeled, cored, cut into 1/2-inch thick slices (Granny Smith if you must but Pippin are better)
1/2 cup dried cranberries, roughly chopped, or currants
5 1/2 tablespoons all purpose flour
9 inch deep dish glass pie dish, such as Pyrex
Preheat oven to 375.
Using Kitchenaid mixer with whip attachment, mix dry ingredients. Add butter and break up butter at Speed 4. When 1/3 of the butter is finely mixed, 1/3 of butter is the size of peas, and 1/3 of butter is in chunks, stop mixer. Break up large chunks into flakes with fingers. Lightly fluff in 4 T of buttermilk with dinner fork. Add additional 2 T buttermilk. Crust mixture should be slightly moister than regular pie crust. Lightly compress dough in bowl until mixture is compact. Turn out onto lightly floured surface. Divide in half, wrap well with plastic wrap, chill at least one hour.
Coarsely chop cranberries with sugar and spice in food processor or by hand. Dont overprocess. Cranberries should be in halves or thirds. Add mixture to apples, dried cranberries, and flour. Toss until flour disappears..
The pie crust is difficult to work with but easy to patch. The decorative top crust helps.
Roll out pie crust with a cold marble rolling pin. Fold pastry in quarters and place in pie pan. Make slightly oversized ridge at edge of dish. Chill. Using a small juice glass, cut out pastry circles out of remaining pastry. (Or use pretty leaf cutter.) Place on plate. Chill. Using second portion of dough, cut out remaining circles.
Fill pie with filling. Mound filling on top and compact lightly with palm of hand. Place a large knob of butter on top of apple mixture. Starting at the center of the pie, lightly overlap crust circles in a pretty, circular manner. When you reach the edge of the pie, cut circles in half and press into ridge. Crimp edge decoratively. Look over pastry carefully to make sure there are no holes, tears, or natural vents and patch if necessary. Brush well with buttermilk. Cut four vents into pie. [If you make two pies at the same time, you will have enough leftover pastry to make a mini-freezer pie. Emile Henry makes terrific small ceramic pie pans.]
Place pie on baking sheet and bake 45 minutes. Cover with foil and bake for an additional 35 minutes, until juices are bubbling and the pie is good-looking and your spouse is whistling holiday tunes. Cool for two hours and serve with thick pouring cream.
Makes excellent breakfast pie.
The pie was indeed YUMMY!!! :D
Here is my recipe of my family's Cochinita Pibil (And yes, I am 100% PURA YUCA! :D)
My Goodness... In an effort to stop the rampage, here's the basics. I don't REALLY have a recipe since I've been helping my mom make it since I was a little girl...
First step, buy pieces of pork you love. It can be Meat, Ears, Snout, Belly, Liver.
Then make your Onion Relish. Dice Onions (White or Red work GREAT!) and pour into a container covering with Vinegar, Dried Oragano and Slices of Habanero pepper.
Now, you are ready to bake the pork with the secret spice! It's called 'Recado' in spanish, 'Condiment' on the box here in the U.S. I actually do use a U.S. made 'recado' *gasp!* from Don Jose. It's called you "Condimento de Achiote" or Annatto Condiment. IT comes in a little white box and inside are two little bricks of solid spices...
Then, you take one of the little bricks and dissolve it in Vinegar. Let it competely melt and mellow, and then strain it out (The Recado can be a bit gritty)
Pour the marinade all over the pork in a covered dish, place a banana leaf over it all and bake covered until all the meat is done.
Take it all out, Shred the meat, dice the 'parts' (Ears, Bellys and such) And mix it all together pouring LOTS of of the recado that it baked in over it. (NOTE: You might not want to mix in the Liver pieces since Liver has a VERY strong taste, seperate and serve seperately for those liver lovers...).
When everything is all cooked, you serve by dipping a corn tortila lightly in the cooked recado and make yourself some tacos with the Onion Relish and you're all READY TO GO!! Also, you can serve in a crusty bread roll for a 'torta' to go!
ChefLisa requested the pineapple upside down cake recipe, and Rosalee was kind enough to email it to me. Rosalee is not active on these boards, so I am posting this on her befalf.
Before you dismiss this as a throwback recipe, let me say how wonderful it is. The pineapple and brown sugar form a wonderfully crunchy caramelized crust that holds up even the next day. It's beautiful and I hope that recipes like this make a comeback.
Pineapple Upside-down Cake recipe, by my mother,
Roseline Dupont Mayeux
Duncan Hines "Moist Deluxe" Classic Yellow Cake Mix (yup)
1 can Dole's pineapple slices, in syrup
1 Stick Butter
Light Brown Sugar (I never know how much I put)
3 large eggs
1/3 c. oil
Preheat oven to 325.
Open pineapple and empty slices and juice into colander over your mixing bowl so the juice drips in.
Add 1/4 can of water to the mix as well, rinsing the slices, to get all the juice into the bowl. (The box of cake mix will say to add a certain amount of water, but don't!)
Place your 9x11 baking pan on the stove top and melt 1 stick of butter in it while watching your pineapple drain. With your left hand on the melting butter, so as to make sure it doesn't start to cook, you shake your colander with your right hand to encourage dripping, and then put the colander in the sink.
You may reverse hands depending on your kitchen configuration, but note my mother believed that touching the food added love. It also stops you from burning the butter.
Grab three large eggs and crack them into the mixing bowl with the drained juice. If you've had time to let them come to room temp, that's best.
Add your 1/3 cup of oil. Any kind you've got is just fine. Light olive is usually all I have on hand. Watch that butter.
Turn your mixer on very low to mix the wet ingredients for about 30 seconds. Add your cake mix and blend on low for another 30 seconds.
Your butter should be melted so turn off the fire.
Take your brown sugar and sprinkle it liberally all over the buttered pan. It should look fairly covered, but lightly, in clumps, not perfect.
Then turn off your mixer and scrape the batter to make sure there's no dry mix hiding at the bottom. Turn it on high for 2 minutes. Set your timer because bought mixes aren't very forgiving. I've made it from scratch before and sure the cake part was divine, but overall, the effect is better with the lightness of this mix.
While that's mixing, arrange your pineapple slices as you wish in the pan. Try to never use the 'crushed' or 'bits' canned pineapple. It's a lie. They never tastes as good even on sale. And fresh, the acid will ruin the cake's ability to rise.
So ... the minute the 2 minute buzzer goes off, take your mixing bowl, lick the spoon while pouring the mix over the pan's ingredients ... and bake immediately ... for about 40 minutes.
The cake will settle and get flat on rainy days, and you will feel awful, but it will never taste bad, just maybe get gooier. Otherwise, if it doesn't fall more than a 1/2 inch after it's cooled, you won.
Once cooled, flip it onto a doily (of course).
With Love, from the daughter of Mrs. Roseline Dupont Mayeux
OK, first a little digression on the topic of frozen
desserts in general. In _Frozen Desserts: The
Definitive Guide_, Liddell and Weir use "ices" to
refer to the category in general. Not all ices use
milk, so "ice cream" doesn't necessarily fit.
This is significant in this case because there are
no milk products used. Coconut milk, however, is
the main ingredient, so I decided to call it a
"Coconut Milk Ice." You can call it Coconut Ice
Cream if you want, but for the sake of the recipe,
I wanted to be exact.
OK, then! Here's what you need:
2 cups coconut cream
5/8 cup young coconut meat
3/4 cup coconut syrup
4 egg whites
1/16 tsp salt
A standard can of coconut cream is about 14 oz. So
you either need a larger can or two cans.
A young coconut is a coconut that's mostly water
inside; the flesh hasn't yet become hard. It's
slightly chewy. You can recognize one in the store
by its total lack of a shell and whitish color.
Grocers usually trim it into a cylinder with a
rounded point at each end. A single young coconut
should provide you with just about 5/8 cup of
coconut meat and maybe 1 to 1 1/2 cups of coconut
Coconut syrup is simple syrup made with reduced
coconut water. You will need at least 3/4 cup of
strained water. If you start with more, reduce it
by boiling until you have 3/4 cup. Mix 15/16 cup
(or you could use as little as 5/8 cup if you don't
want it too sweet) of sugar into the hot coconut
water until it dissolves. Let the syrup cool in
the refrigerator until cold.
As far as the meat goes, extract it from the inside
of the husk with a dull knife or spoon. Trim away as
much of the brown fibrous stuff as your patience
allows, then dice the meat into 1/8" to 1/4" pieces.
Chill all ingredients separately. When everything's
nice and cool, get out your ice cream machine.
Combine the coconut cream, coconut syrup, egg whites
and salt directly in the ice cream maker. Start the
machine and let it do its work. The mixture should
begin to thicken and you should see about a 25%
overrun after 20-25 minutes.
Remove the ice from the machine and fill half a
container with it. Now add the diced meat and gently
fold it in to distribute it. Top it off with the
rest of the ice and freeze in the freezer at least
another hour. It should be firm enough to hold its
shape in an ice cream scoop, but not rock-hard. If
it does become hard in the freezer, take it out for
about half an hour before eating. It should soften
This coconut milk ice was inspired by the great
version one can find in the Los Angeles area at
the Chowhound-favored Thai restaurant Renu Nakorn.
It took me several tries to get a nice creamy
consistency without using milk or cream. I
eventually settled on egg whites, but if you had
access to an industrial stabilizer like guar gum or
something you could use that too.
Also, if you don't have access to young coconut
meat you could take the water from an old coconut
and use another tropical fruit for the pieces. I
used chopped canned lychee for the LA Chow Fiesta;
a reference I have also suggests canned jackfruit
or fresh corn kernels!