MOMOFUKU RECIPE RECIPES

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MOMOFUKU CRACK PIE RECIPE - FOOD.COM



Momofuku Crack Pie Recipe - Food.com image

This variation on chess pie was created by David Chang for his restaurant Momofuku in New York. (Another version of this is posted as recipe #414696 but that one has some quantities misstated.) The homemade cookie crust makes it special. If you don't have 10" pie pans, you can use 9", but the filling will be deeper, so it will need an extra 5-10 minutes cooking time. Prep time includes 1 hour for cooling the cookie. Published in my local paper http://bit.ly/aEhE8I

Total Time 2 hours 40 minutes

Prep Time 1 hours 30 minutes

Cook Time 1 hours 10 minutes

Yield 2 10" pies, 16 serving(s)

Number Of Ingredients 21

3 ounces all-purpose flour (2/3 cup plus 1 tablespoon)
1/8 teaspoon baking powder, scant
1/8 teaspoon baking soda, scant
1/4 teaspoon salt
1/2 cup softened butter (1 stick)
2 1/2 ounces light brown sugar (1/3 cup)
1 1/4 ounces white sugar (3 tablespoons)
1 egg
3 1/2 ounces rolled oats (scant 1 cup)
1/4 cup butter (1/2 stick)
3/4 ounce light brown sugar (1 1/2 tablespoons)
1/8 teaspoon salt
10 1/2 ounces white sugar (1 1/2 cups)
7 ounces light brown sugar (1 cup less 3 1/2 tsp)
1/4 teaspoon salt
3/4 ounce powdered milk (1/3 cup plus 1 teaspoon)
1 cup butter, melted (2 sticks)
7/8 cup heavy cream (3/4 cup plus 2 tablespoons, scant)
1 teaspoon vanilla extract
8 egg yolks
powdered sugar, for garnish

Steps:

  • Preheat oven to 375°F.
  • In a large bowl, sift together flour, baking powder, baking soda and salt.
  • In a stand mixer with the paddle attachment (or a large mixing bowl with a hand-held electric mixer), beat together butter, brown sugar and white sugar until light and fluffy. Add egg and beat until combined.
  • With mixer running on low, add flour mixture in small increments until fully combined. Add oats and mix until combined.
  • Spread mixture into an unlined, ungreased 9x13 baking sheet. Bake in preheated oven 20 minutes until golden brown and set. Cool a few minutes in pan, then turn out onto a rack until cool to the touch. Lower the oven to 350°F while the cookie cools.
  • Crumble the cooled cookie into the workbowl of a food processor. Add butter, brown sugar and salt. Pulse until combined (a clump of the mixture should hold together when pinched together). Divide the mixture between 2 10" pie pans, pressing into an even, thin layer on the bottom and sides. (The top edge will be ragged.).
  • In a large bowl, whisk together white sugar, brown sugar, salt and powdered milk. Add melted butter, cream and vanilla and whisk until smooth. Whisk in egg yolks one at a time. Be careful not to incorporate too much air.
  • Divide the filling evenly between the two pie crusts. Bake one pie at a time for 15 minutes, then reduce heat to 325°F for 10 minutes, until the filling is golden brown but still jiggly (like a pecan pie). Place pie pans on a rack to cool.
  • Refrigerate the pies until well-chilled; the filling will be gooey. Dust with powdered sugar before serving.

Nutrition Facts : Calories 452, FatContent 28.1, SaturatedFatContent 16.9, CholesterolContent 167.1, SodiumContent 304.6, CarbohydrateContent 48.1, FiberContent 0.8, SugarContent 39.1, ProteinContent 3.8

MOMOFUKU SHEET PAN VINEGAR CHICKEN WITH ROASTED PEPPERS ...



Momofuku Sheet Pan Vinegar Chicken with Roasted Peppers ... image

This easy weeknight sheet pan meal combines the tanginess of Momofuku Rice Vinegar with roasted chicken, plus a bunch of vegetables. We like to serve it with a bowl of rice or noodles, tossed in butter.

Provided by Kelli Acciardo

Categories     Dinner

Yield 2-4 Serves

Number Of Ingredients 14

2 lb bone-in, skin-on chicken thighs or breasts
1 Tbsp brown sugar
1 + 1 Tbsp Momofuku Savory Seasoned Salt
2 + 2 Tbsp olive oil
2 bell peppers (preferably 1 red and 1 yellow), sliced
1 Korean long pepper (optional), halved
1 cup pepperoncini peppers, abou half of a 12 oz jar
1 can chickpeas, drained and rinsed
5 garlic cloves, peeled and crushed
1 red onion, cut into 8 wedges
½ cup Momofuku Rice Vinegar
2 Tbsp Momofuku Soy Sauce
2 Tbsp butter
Curly parsley (optional)

Steps:

More about "momofuku recipe recipes"

CURRIED RICE RECIPE - NYT COOKING
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine caribbean
  • To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
See details


HOMEMADE PITA BREAD RECIPE - NYT COOKING
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there’s a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it’s not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine greek, mediterranean, middle eastern
Calories 189 per serving
  • Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
See details


HOMEMADE PITA BREAD RECIPE - NYT COOKING
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there’s a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it’s not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine greek, mediterranean, middle eastern
Calories 189 per serving
  • Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
See details


MOMOFUKU CRACK PIE RECIPE - FOOD.COM
This variation on chess pie was created by David Chang for his restaurant Momofuku in New York. (Another version of this is posted as recipe #414696 but that one has some quantities misstated.) The homemade cookie crust makes it special. If you don't have 10" pie pans, you can use 9", but the filling will be deeper, so it will need an extra 5-10 minutes cooking time. Prep time includes 1 hour for cooling the cookie. Published in my local paper http://bit.ly/aEhE8I
From food.com
Reviews 5.0
Total Time 2 hours 40 minutes
Calories 452 per serving
  • Refrigerate the pies until well-chilled; the filling will be gooey. Dust with powdered sugar before serving.
See details


MOMOFUKU SHEET PAN VINEGAR CHICKEN WITH ROASTED PEPPERS ...
This easy weeknight sheet pan meal combines the tanginess of Momofuku Rice Vinegar with roasted chicken, plus a bunch of vegetables. We like to serve it with a bowl of rice or noodles, tossed in butter.
From parade.com
Category Dinner
Cuisine Asian
See details


CURRIED RICE RECIPE - NYT COOKING
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine caribbean
  • To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
See details


HOMEMADE PITA BREAD RECIPE - NYT COOKING
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there’s a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it’s not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine greek, mediterranean, middle eastern
Calories 189 per serving
  • Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
See details


MOMOFUKU BO SSAM (KOREAN ROAST PORK) - MY KOREAN KITCHEN
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From mykoreankitchen.com
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MOMOFUKU BO SSAM (KOREAN ROAST PORK) - MY KOREAN KITCHEN
Feb 12, 2022 · I finally tried the famous Momofuku bo ssam recipe at home. This bo ssam recipe is developed by Chef David Chang and ever since it’s been hugely popular, particularly in the United States. Essentially Momofuku bo ssam …
From mykoreankitchen.com
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BIRTHDAY CAKE RECIPE | MILK BAR
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LA TIMES COOKING - RECIPES FROM THE LOS ANGELES TIMES
Recipes for Winter. Winter vegetable soup. Time 1 hour. Yields Serves 6 to 8. Posta Negra con Ensalada de Pepino y Arroz de Coco Blanco. Time 4 hours, mostly unattended, plus overnight …
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CHOCOLATE FUDGE PIE | EASY CHOCOLATE PIE RECIPE WITH ...
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