Explorers Kitchen

Exploring food using modern techniques

You are here: Home / Archives for Recipes

Recipes

Clementine Mojo – a tasty sauce for rich pork

by Leave a Comment

This clementine mojo accompanies the smoky potluck pintxos along with our romesco sauce. I did this video separately to have a faster turnaround time. Check out this tasty sauce that does great with pork!

Clementine Mojo

Clementine Mojo

Rate this recipe
1 ratings
Category: Sauce
Cuisine: Spanish
Clementine Mojo

Ingredients

40 servings
14
  • 1/4 cup olive oil
  • 8 cloves garlic, sliced thinly
  • 3 tablespoons clementine (or orange) juice
  • 1/2 cup lime juice
  • 1/3 cup water or juice/drippings from pork
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • black pepper to taste, about a teaspoon

Instructions

  1. Heat olive oil in small saucepan over medium heat until shimmering
  2. Add garlic slices and cook until fragrant and starting to turn a pale golden color. Do not burn!
  3. Add remaining ingredients and bring to boil, about 3 minutes
  4. Allow to cool, refrigerate, and serve

Nutrition information

Serving Size: 8g small spoonful
Calories per serving: 14
Fat per serving: 1.4g
Saturated fat per serving: 0.2g
Carbs per serving: 1g
Protein per serving: 0g
Fiber per serving: 0g
Sugar per serving: 0g
Sodium per serving: 58mg
Trans fat per serving: 0g
Cholesterol per serving: 0mg
https://explorers.kitchen/recipes/clementine-mojo/

Adapted from Epicurious.

nutrition information for clementine mojo sauce

Tasting and lessons learned

This was a super easy recipe to make and is a nice thing to have in your repertoire. I had always thought a mojo was more involved, but this is nothing to be intimidated by.

Romesco sauce for potluck pintxos

by Leave a Comment

This romesco sauce is an accompanying recipe to the potluck pintxos we posted for the holidays. You can watch the video of this recipe here, but be sure to check out the recipe for those smoky pork shoulder bites.

This recipe was adapted from Serious Eats.

Romesco sauce for potluck pintxos

Rate this recipe
1 ratings
Category: Sauce
Cuisine: Spanish

Ingredients

40 minutes
40 servings
20
  • 2 slices of sandwich bread cut into 1-inch cubes
  • 1/2 of a 14.5oz can of diced tomatoes (preferably Muir Glen)
  • 1/2 head garlic
  • 1/2 cup smoked almonds
  • 7 small sweet peppers or 2 red bell peppers
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/4 cup olive oil
  • 2 tablespoons white wine or sherry vinegar
  • Optional: 1/4 cup pork juice/drippings

Instructions

Prep
5 minutes
Cook
35 minutes
Ready in
40 minutes
  1. Preheat oven to 375F
  2. Place almonds, bread, and garlic on a parchment-lined sheet to toast
  3. Toast in oven until fragrant, about 10 minutes
  4. Remove bread and almonds, but return garlic to oven to continue roasting until tender, about 20 more minutes
  5. Meanwhile, char the peppers on a charcoal grill or directly on the burner of a gas stove
  6. Place charred peppers in and cover tightly with plastic wrap for 20 minutes to allow the skin to loosen in the steam
  7. Remove seeds, stem/core, and skin
  8. Peel garlic
  9. Add all ingredients to food processor or blender and process until smooth

Nutrition information

Serving Size: 17g spoonfuls
Calories per serving: 20
Fat per serving: 1.5g
Saturated fat per serving: 0.2g
Carbs per serving: 2g
Protein per serving: 0g
Fiber per serving: 0g
Sugar per serving: 1g
Sodium per serving: 64mg
Trans fat per serving: 0g
Cholesterol per serving: 0mg
https://explorers.kitchen/recipes/romesco-sauce/

Tasting and lessons learned

This was a lovely addition to my potluck pork pintxos! The nutty flavors from the almonds were very pleasant and the various smoked ingredients lightly complimented the smoked pork shoulder bites. The vinegar is essential in this recipe because it helps to cut through some of the fattiness of the pork shoulder.

In the future, I would cut this batch in half or smaller. It makes a lot of sauce and only keeps in the fridge for about 5 days. I haven’t tried freezing it, but that may be an option in the future.

Potluck Pintxos – Smoked Pork Shoulder Bites

by Leave a Comment

Today, I’ve got the perfect thing for your holiday potluck – my take on pintxos!

I cooked a whole pork shoulder sous vide until it is perfectly tender and then cubed it and rubbed on my favorite seasonings. To give it a smoky flavor, I gave it a quick 30-minute smoke while I prepped a romesco sauce to accompany the pintxos.

This dish was a total hit at my work’s 2018 holiday potluck this year and disappeared quickly! This is a great potluck idea for you to have a killer dish.

Potluck Pintxos - Smoked Pork Shoulder Bites

Potluck Pintxos – Smoked Pork Shoulder Bites

Rate this recipe
1 ratings
Category: Appetizer
Cuisine: Spanish-American fusion
Potluck Pintxos - Smoked Pork Shoulder Bites

Ingredients

40 servings
189
  • 8-10 lbs bone-in pork shoulder
  • 1/2 cup favorite BBQ rub (we used Jeff’s Naked Rib Rub)
  • 2 tablespoons smoked paprika
  • 1 tablespoon mustard powder
  • 1 teaspoon chipotle powder

Instructions

  1. Set sous vide immersion circulator to 140F (60C)
  2. Place vacuum packed pork shoulder in water bath
  3. Sous vide for 18 hours
  4. Remove pork from bath, open vacuum pouch
  5. Cut out bone, trim pork removing much of the fat and gristle
  6. Cut pork into roughly 1.5 in (4cm) cubes
  7. Coat pork thoroughly with rub
  8. Optional: refrigerate for 8-10 hours or overnight
  9. Set-up smoker to 225-350F (120-175C)
  10. Add hickory chunks (or your favorite hardwood)
  11. Smoke for 30 minutes
  12. Serve immediately or chill and reheat for a potluck

Notes

Optional overnight chilling allows salt to penetrate meat since we cooked it completely unseasoned. Also, cold objects absorb smoke more readily than hot objects, so it helps it to pick up that flavor. Smoking temp isn’t critical, the meat is fully cooked and we just want it to absorb smoke flavor.

Nutrition information

Serving Size: 4 oz/ 104g
Calories per serving: 189
Fat per serving: 12g
Saturated fat per serving: 4g
Carbs per serving: 3g
Protein per serving: 16g
Fiber per serving: 0g
Sugar per serving: 2g
Sodium per serving: 1364mg
Trans fat per serving: 0g
Cholesterol per serving: 59mg
https://explorers.kitchen/recipes/potluck-pintxos-smoked-pork-shoulder-bites/

Equipment used (affiliate links):

Tasting and Lessons Learned

Normally, I prefer to give the meats plenty of time to absorb the salt in the recipe. Therefore, I usually strongly prefer to season it before bagging it for sous vide. However, for this recipe, I cooked it before seasoning. I wasn’t too worried because I would be cutting the pork up to manageable 1.5″ pieces and then seasoning the cubes with salt (in the rub). The salt-level turned out to be perfect.

I had two resting times built-in. First, after the sous vide cooking I cubed the meat and then seasoned it, letting it rest while I went to work for the day. It got another overnight rest after the 30 minute smoke. That gave plenty of time for the sodium to distribute throughout the meat pieces.

To reheat for my potluck, I used a Crock Pot on high to get it up to temperature over the course of the morning, then at serving time, I reduced it to “Keep Warm.” The Crock Pot company does not recommend using a slow cooker to reheat, but I’ve never had troubles. In my testing, food gets out of the “danger zone” in less than 2 hours, so I feel comfortable using it in the right application.

As for tasting, this recipe was a hit at my potluck. The pork was smoky and spicy, but not overpowering. I was serving this to a Midwestern crowd, so I didn’t want to make it too hot! It hit the mark perfectly and praise was heaped upon this dish throughout the potluck.

Related sauces

Sweet Potato Pie: The new king of your holiday table in 2018

by Leave a Comment

Today we’re making Sweet Potato Pie!

There are many recipes out there, but we like this one from Nicole Rucker because of it’s rustic take on it with a wide lattice and chunky, interesting texture. It was our first time cooking a sweet potato pie and were surprised at how easy it was to make. We liked the texture and flavor a lot better than perfectly smooth one-crust pies because of the “bite variation” this recipe offers.

The colors got a little goofy on the back half of the video – sorry about that! I was having some trouble exporting the file.

 

Choose your favorite crust to make with this or try one of the three we tested as part of our Pie Crust Showdown in 2017:

 

Sweet Potato Pie

Sweet Potato Pie

Rate this recipe
1 ratings
Sweet Potato Pie

Ingredients

3 hours, 45 minutes
8
897
  • 1 recipe of double crust pie dough
  • 2 lbs (900g) garnet yams
  • 2 cups (400g) brown sugar
  • 2 tsp salt
  • 1/3 (78ml) cup water (plus more for casserole dish)
  • 2 cinnamon sticks
  • 2in (5cm) piece ginger, peeled
  • 3 "wisps" nutmeg on a Microplane
  • 2 sticks (8oz/226g) butter
  • 2 tbsp heavy cream
  • 2 tbsp powdered sugar

Instructions

Prep
2 hours
Cook
1 hour, 45 minutes
Ready in
3 hours, 45 minutes
    Pre cook the yams:
  1. Preheat oven to 350F (175C).
  2. Peel yams and cut into 1-2" chunks. Add to a shallow oven-safe dish and add about 1/4 in (5mm) of water. Cover tightly with heavy aluminum foil.
  3. Bake at until yams are tender when pierced, about 45 minutes.
    Create the syrup:
  1. While yams are cooking, add water, brown sugar, salt, ginger, cinnamon, nutmeg, and butter to a medium saucepan. Bring to a boil.
  2. Pour over cooked yams and allow to cool to room temperature.
    Roll out crust:
  1. While that is cooling, roll out the bottom pie crust and line the bottom of a 9.5 in pie pan. Set lined pan in freezer for at least 30 minutes.
  2. Roll out top crust and cut to 2in (5cm) wide lattice.
    Assemble and bake:
  1. Increase oven temperature to 375F (190C)
  2. Remove and discard ginger and cinnamon sticks.
  3. Scoop out 1 cup (250ml) of yam mixture. Mash with back of a spoon or fork. Add back to rest of yam mixture and stir to incorporate.
  4. Pour yam mixture into chilled bottom crust.
  5. Top pie with strips of dough and create lattice weave.
  6. Brush lattice with cream and dust with powdered sugar.
  7. Bake for 45-60 minutes until crust is golden brown

Notes

Makes one 9.5" pie. Great served warm with vanilla ice cream!

Nutrition information

Serving Size: 1/8th of recipe (280g)
Calories per serving: 897
Fat per serving: 56g
Saturated fat per serving: 32g
Carbs per serving: 95g
Protein per serving: 7g
Fiber per serving: 6g
Sugar per serving: 29g
Sodium per serving: 1226mg
Trans fat per serving: 1.8g
Cholesterol per serving: 125mg
https://explorers.kitchen/recipes/rustic-sweet-potato-pie/

Nutrition label for sweet potato pieEquipment used (affiliate links):

High angle of rustic sweet potato pie

Music:

 

Adapted from Nicole Rucker’s recipe on KCRW: https://kcrw.co/2KGQhM0

 

Homemade “Cronions” – a tasty condiment for pylsur

by 1 Comment

cronions, crispy onions for pylsur

Export as KML for Google Earth/Google MapsOpen standalone map in fullscreen mode
'Cronions' - Crispy fried onions for Icelandic sausage

loading map - please wait...

\'Cronions\' - Crispy fried onions for Icelandic sausage 64.923542, -18.369141 \"Cronions\" - Crispy fried onions for Icelandic sausageIceland (Directions)

This is an accompanying recipe to go along with the pylsur post for Iceland.  The main info is all located there, so head over that way for the thorough rundown.

What we’re making here is a crunchy deep fried onion topping to go with our pylsa or just about anywhere else you want crunchy onions (burgers, casseroles, french fries, salads, everywhere!).  To start off with, let’s talk about the real Cronions. You can see what they look like here on Flickr (photo by Robyn Lee).  Cronions are Iceland’s French’s Fried Onions – those crispy delicious morsels of onion that you usually only have on top of green bean casserole once a year at Thanksgiving.  

cronions versus French's Fried onions

Homemade “Cronions” vs French’s Fried Onions

 

So do you need to make them at home?  Short answer: no you don’t, you can easily buy them of minimal cost.  But I still wanted to make them myself to see what could be done at home and you might want to as well since it is so easy.

As tasty as the pre-made kind is, we don’t think that you need the flour, sweeteners, and other extras that come as part of the package.  Just fried onions are all you need. With that, we came up with our stripped-down essential version.

Oh, and before we forget, one more benefit of frying them up yourself is that you can control how dark your fried onions get.  We like letting the natural sugars develop and let ours get quite caramelized as you can see in the pictures. Now, let’s get cooking!

Cronions frying in a skillet

Frying “Cronions” in a cast iron skillet

Homemade “Cronions” – a tasty condiment for pylsur

Homemade “Cronions” – a tasty condiment for pylsur

Rate this recipe
2 ratings
Category: Condiment
Cuisine: Icelandic

Crunchy fried onions for topping pylsur

Homemade “Cronions” – a tasty condiment for pylsur

Ingredients

45 minutes
30
69
  • 3 onions (red, yellow, or white), halved and sliced very thin
  • 3 quarts (3l) vegetable oil, or other neutral oil that can withstand high heat
  • Salt to taste (about 1 teaspoon)

Instructions

Prep
10 minutes
Cook
35 minutes
Ready in
45 minutes
  1. Heat oil to 365F
  2. Add onions to oil. Fry, stirring occasionally until golden brown (or darker if that is your preference). About 30-45 minutes
  3. Remove onions with “spider strainer,” mesh strainer or slotted spoon. Set on paper towel-lined plate or rack
  4. Season with salt to taste.
  5. Use for topping a dish like pylsa

Notes

Note that nutrition is an estimate here. I'm pessimistically assuming that roughly 1 cup of oil gets absorbed by the onions over these 3 onions.

Nutrition information

Serving Size: 18g
Calories per serving: 69
Fat per serving: 7g
Saturated fat per serving: 1g
Carbs per serving: 1g
Protein per serving: 0g
Fiber per serving: 0g
Sugar per serving: 0g
Sodium per serving: 78mg
Trans fat per serving: 0g
Cholesterol per serving: 0mg
https://explorers.kitchen/recipes/cronions/

"cronions" frying in cast iron

Tasting and lessons learned

These things are super simple to make and tasty as heck – almost don’t need a recipe.  The first time I made them, I used beef tallow that I had rendered and they made delicious “Cronions.” However, I found that once they cooled, the beef fat solidified and the texture became unpleasant unless I got them hot again.  Because of that, I recommend using an unsaturated fat to keep the texture nice for the bits you don’t eat immediately. I see on the French’s label that they use palm oil, so that might be a good way to go.

Eat ‘em up!

Beautifully golden “Cronions” fried darker than French’s

Hrudka – Easter Cheese from Eastern Europe – Sous vide and traditional methods!

by 2 Comments

Export as KML for Google Earth/Google MapsOpen standalone map in fullscreen mode
Hrudka - Easter Cheese

loading map - please wait...

Hrudka - Easter Cheese 48.668831, 18.572293 Hrudka - Easter CheeseSlovakia (Directions)

It’s March and while we should be starting to get some warmer Spring-like weather here in Phoenixville, Pennsylvania, it’s still kind of wintery.  Last Wednesday, we got 12-18 inches of snow in some places, but that doesn’t keep me from knowing that Spring is just around the corner. Easter is also only a week away now and it is time to make some hrudka, eastern European Easter Cheese.

Slovakian heritage, but found hrudka later in life

Patrick Jaszewski standing in front of the city sign of Chmelova

I visit my grandmother’s family’s town in Slovakia

My last name is Jaszewski. My father’s father’s side is Polish and my father’s mother’s family has Rusyn roots in the Carpathian mountains of what is now Slovakia, but I didn’t have hrudka in my Easter basket growing up.

I first tasted it when a co-worker, Chris, mentioned it me a few years back.  He knew that I was into food and thought that is was something I might enjoy. So I gave it a shot and made it at home.  

Russian orthodox church in Chmelova

Russian orthodox church in Chmelova

Hurdka is a simple cheese that takes little effort to make at home.  

It was delicious!  How had I missed this growing up?

 My grandmother’s Easter cheese

This year, when I was prepping to make my hrudka, I decided to call my grandmother to see if it was something she ever made.  Turns out she made it for my father and his siblings every year for Easter. Instead of hanging to drain the liquid off, she pressed it under a pan filled with water to weigh it down.  She also made cheese bread.  These would be part of the Easter baskets each year.  My grandparents and their kids would bring the baskets with their kielbasa down to the church on Holy Saturday for mass and then to be blessed in preparation for Easter the next day.

History of this recipe

When my mom married my dad, she was given a book of the Eastern recipes at her bridal shower. His family knew that he loved the food he grew up with and she could make his favorites in their new lives together.  She still has the book: Our Traditional and Favorite Recipes; Fourth Printing 1978. Compiled by the Mother’s Club of St. Mary’s Russian Orthodox Church, Minneapolis, MN.  That book has the recipes for the Hrudka – Easter Cheese (listed as “egg cheese ball” & “hrudka”), as well as the “Cheese Bread” that I understand, is called paska.  One look at this vintage book and you can tell how much it has been loved and used over the years my parents have been married – 35 years and counting!

The version for hrudka in the book doesn’t call for sugar or vanilla, but that varies according to your personal taste.  The version I made originally did include vanilla, so I’ll include it below as an optional addition for a “sweet” variation.  It is also possible to make savory variations with the addition of pepper, chives, parsley, wild garlic, saffron, etc.

Really, it is a blank canvas that you could use to customize however you like.  I happen to favor the sweet version the best and eat it straight. My coworker, Chris, and my dad’s family made the plain cheese and then put it into a sandwich.  There are so many great ways to eat it!

Hrudka – Easter Cheese from Eastern Europe - Sous vide and traditional methods

Hrudka – Easter Cheese from Eastern Europe - Sous vide and traditional methods

Rate this recipe
2 ratings
Category: brakfast
Cuisine: Slovakain, Ukranian, Eastern European
Hrudka – Easter Cheese from Eastern Europe - Sous vide and traditional methods

Ingredients

1 hour, 40 minutes
8
192
    For the basic base:
  • 12 large eggs
  • 1 quart (946ml) whole milk
  • 1 teaspoon salt
    For the sweet variation
  • 1 tablespoon vanilla extract
  • 55g (about ¼ cup) sugar (optional)
  • Pinch of nutmeg (optional)
    For the savory variation
  • Pinch of saffron
  • ½ teaspoon black pepper
  • 2-4 tablespoons herbs like chives, parsley, wild garlic (optional)

Instructions

Prep
10 minutes
Cook
1 hour, 30 minutes
Ready in
1 hour, 40 minutes
    Traditional cooking method
  1. Start heavy pot or double boiler over medium heat
  2. Beat eggs. Add milk and salt and mix well. (Also add any optional spices, sugar)
  3. Add to double boiler & cook stirring constantly
  4. At about 190-200F, eggs will start to curd and whey will separate
  5. Remove from heat (Stir in herbs if making savory version)
  6. Pour into a colander lined with a clean white cloth
  7. While still hot, as soon as you can handle it, squeeze as much liquid out as possible
  8. Twist and hang at room temperature until set (about 5-8 hours)
  9. Wrap and chill
  10. Slice and enjoy!
    For the sous vide method
  1. Set sous vide circulator for 195F
  2. Beat eggs. Add milk and salt and mix well. (Also add any optional spices, sugar)
  3. Pour mixture into glass mason jars and tighten lids "finger tight"
  4. Gently submerge in sous vide bath
  5. Cook for 90 minutes
  6. Remove from heat (In a large bowl, stir in herbs if making savory version)
  7. Pour or scoop out into a colander lined with a clean white cloth
  8. While still hot, as soon as you can handle it, squeeze as much liquid out as possible
  9. Twist and hang at room temperature until set (about 5-8 hours)
  10. Wrap and chill
  11. Slice and enjoy!

Notes

Nutrition is based on "base" recipe without sugar or add-ins. Time is assuming sous vide.

Nutrition information

Serving Size: 151g
Calories per serving: 192
Fat per serving: 10.52
Saturated fat per serving: 4.57g
Carbs per serving: 1.67g
Protein per serving: 7.67g
Fiber per serving: 0g
Sugar per serving: 15.81g
Sodium per serving: 357mg
Trans fat per serving: 0g
Cholesterol per serving: 288mg
https://explorers.kitchen/recipes/hrudka-easter-cheese/

Cooking and lessons learned

Hrudka - Easter Cheese Nutrition Facts

When I made this the first few times, I used the traditional method.  It is really simple to follow and in intuitive.  The cheese curdles when it hits the right temperature and then you can strain it.  All the visual cues are there.

However, I wasn’t satisfied completely because it sometimes scorches on the bottom of the pan and you have to stir constantly for 20-30 minutes while it comes to temperature.  I wanted to try and develop a sous vide version so that wouldn’t require the hands-on time.  My first attempt at sous vide with this recipe was custardy and delicious, but not as firm as I would have liked.  I used 180F as my cooking temp and while it was really creamy, the proteins didn’t fully tighten up and expel the as much liquid as the traditional version (I squeezed out 1.5 cups vs 2.5 cups of whey).

Therefore, I’m proposing a cook temp of a very hot 195F for 90 minutes.  I haven’t tested this yet, but since I wanted to get this out before Easter, I’ll have to try it again next year.  If you try the sous vide method, please let me know how it comes out!

Russian Orthodox church in Chmelova

Russian Orthodox church in Chmelova

More photos from my trip Slovakia

As I was choosing photos for this post from my trip to Slovakia, I had such a hard time narrowing it down, so here are a few more from Chmelova and Bardejov.

Having 1 Euro beers with my cousin Mitch at a tiny bar in Chmelova

Having 1 Euro beers with my cousin Mitch at a tiny bar in Chmelova

 

Beautiful historic hotel I stayed at in Bardejov

Beautiful historic hotel I stayed at in Bardejov

Pretty building at Bardejov's historic city center

Pretty building at Bardejov’s historic city center

Bardejov's historic city center

Bardejov’s historic city center

Pie Crust Showdown – Bon Appetit vs America’s Test Kitchen vs Milk Street

by 3 Comments

This is pie crust 3 ways!  I test recipes from Bon Appetit, America’s Test Kitchen/Cooks Illustrated, and Milk Street putting them head-to-head to find out which crust is the best for your application.

Pie Crust Showdown

Bon Appetit vs America’s Test Kitchen vs Milk Street

Export as KML for Google Earth/Google MapsOpen standalone map in fullscreen mode
No-shrink pie crust - Milk Street

loading map - please wait...

No-shrink pie crust - Milk Street 42.358527, -71.054778 No-shrink pie crust - Milk Street177 milk street, boston, ma (Directions)

Each of these uses very different techniques and produces slightly different results.  They all have a place in your toolbox, so join us in looking at each one!  You’ll have a buttery, flaky pie crust that your friends and family will love.

The birth of a pie series

This whole pie series is inspired by my friend Fausto who lives in Panama and asked me to teach him how to make pumpkin pie.  So, I recorded videos for him, but thought that it would be great to share with YouTube as well as part of my Explorers Kitchen project.  …

Read More »

Foolproof Vodka Pie Crust- (Adapted from America’s Test Kitchen/Cook’s Illustrated)

by 4 Comments

Export as KML for Google Earth/Google MapsOpen standalone map in fullscreen mode
Foolproof Vodka Pie Crust- (Adapted from America's Test Kitchen/Cook's Illustrated)

loading map - please wait...

Foolproof Vodka Pie Crust- (Adapted from America\'s Test Kitchen/Cook\'s Illustrated) 42.344315, -71.035078 Foolproof Vodka Pie Crust- (Adapted from America\'s Test Kitchen/Cook\'s Illustrated)21 Drydock Ave 210 E, Boston, MA 02210 (Directions)

This is my adaptation of Cooks Illustrated/America’s Test Kitchen’s “foolproof pie dough” crust originally published in Cook’s Illustrated’s November 2007 issue.  While I have their print compilation of all the 2007 recipes, J. Kenji Lopez-Alt posted it as well on Serious Eats.  My version of this vodka pie crust is slightly different in that I prefer to use lard instead of vegetable shortening.  It imparts a better texture, flavor, and has no trans fats.  In the video, I happen to be out of both and I use some schmaltz (chicken fat) instead. This is one of the recipes we tested as part of our YouTube video series investigating 3 different ways of making pie crust….

Read More »

Flakiest Pie Crust – Bon Appetit’s Pie Crust

by 5 Comments

Export as KML for Google Earth/Google MapsOpen standalone map in fullscreen mode
Flakiest Pie Crust - Bon Appetit's Pie Crust

loading map - please wait...

Flakiest Pie Crust - Bon Appetit\'s Pie Crust 40.712968, -74.015289 Bon Appetit - Flakiest Pie Crust1 World Trade Center, New York, NY 10007 (Directions)

This is Bon Appetit’s pie crust, in fact, their “Flakiest Pie Crust”, one of the recipes we tested as part of our YouTube video series investigating 3 different ways of making pie crust.  It is super simple – only a handful of ingredients and a bowl, bench scraper, and a rolling pin.   You can make this easily at home….

Read More »