Char Siu Bao-Wow-Steamed Buns, man!

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Linger. Denver. GABF2012. Six over grown children let loose in an attractive, and from what I can tell, well toned city. And that image certainly maintains its lustre across the highway where Linger’s bright logo affixed to the top of its warehouse/loft exterior beckons the hottest hipsters, and in our case, drunkest drunks who want killer food. Inside: the best steamed bun experience of my life. Duck buns. Pork belly buns. See: Image

Those were an epiphany.

Back home. I must make these! Luckily my mooching off of my grandparents Saveur subscription is still proving fruitful, as I found the upcoming recipe. All it took was a trip to the Asian market across the street to get the biggest damn bamboo steamer I could find and boom…I was dumpling ready. HOWEVER. A proclamation must be made: I AM STILL LEARNING on how to make these. The following serves only as a nudge from behind. I’m talking to you Mandy! Do it…

Get these things for your hot buns: 

  • 1 tsp active dry yeast
  • 3.5 cups of cake flour (If you don’t have cake flour, sub 2 tbs of cornstarch per cup of flour. Meaning, for every tbs of cornstarch you add, remove the same amount of flour.)
  • 1 tbs sugar
  • 1 tsp baking powder
  • 2 tbs diced lard or vegetable shortening
  • bamboo steamer (size is up to you, but make sure it fits in a wok or pot you have as we have to steam these babies)
  • PARCHMENT PAPER Cut into 16 2″x2″ squares (don’t use wax!)
  • some free time

Got those things already, you say? GOOD: 

  1. Get hot water running-preferably around 115F (Don’t have a thermometer? Test it by the ouch method-if you can’t stand it, then its hot enough.)-and put 1.25 cups of that hot-ass water in a bowl, then dump your yeast on top of it. Let it sits till it gets foamy, which should be around 10 minutes.
  2. While that is sitting, combine your flour, sugar, and baking powder in a mixer with a dough paddle, turn on low speed. If you don’t have a mixer, I’m sorry. Get a pliable spatula and get mixing. Add your yeast mixture. Then add your diced lard, one piece at a time. Then crank that baby up to medium until your dough forms into some kind of ball. Maybe 5 minutesish?
  3. Once you get a nice ball, put into a lightly greased bowl, cover with syran wrap and let sit until doubled. Maybe 2 hours or so. Guestimate people!
  4. Once it doubles you will need to knead until its smooth and elastic. You should definitely perceive a texture change for sure. It shouldn’t tear basically, but stretch. Helps if you have a mixer with the dough hook. If not…I’m sorry!
  5. Once you are satisfied you have stretchy, nice dough, shape those babies into 16 equal sized balls, which I found to be about 1.7oz since I had a scale. They should roughly be the size of your palm, more or less.

Got those balls? What you wanna put in them??

Here’s where stuff can get fun. What do you have laying around? A pulled pork shoulder? Shredded beef? Leftover turkey? Fried rice? Blackberries and marscopone? The first two times I did this, I had pulled pork sitting around, so I used that. Never pulled pork, you whisper under your breath? Read this. Once you have your choice of filling, make a fun little sauce for it:

  • 1 tbs canola oil
  • 3 scallions (the white, not green, parts) chopped finely
  • 1.5 cups of your filling, diced finely
  • 3 tbs of soy sauce
  • 3 tbs of oyster sauce
  • 1 tbs sugar
  • 1 tsp cornstarch

Get a hot pan and follow:

  1. Heat that oil over medium heat, then toss your scallions in it for 1 minute or so.
  2. Add pork, oyster and soy sauces and sugar, then cook for 3 minutes or so, mainly to heat the pork.
  3. While that is going, combine your cornstarch in 2 tbs of water then add to your cooking mixture and MAKE SURE IT THICKENS. Seriously. If you get it too watery it is a HUGE pain in the ass to sculpt your dumplings. So make sure it is thick. Seriously.
  4. Once it has thickened, let it cool.

OK. Intermission. Grab a drink. We’re almost done. 

  • Grab one of your 16 balls and put it in the palm of your hand, then make a well (which I equate to pretty much flattening) with your thumb. You need the well to be big enough to hold the filling, but you also need to have enough dry dough around the filling so you can close it up. 1 tbs or so seems to be a pretty good size to work with. But honestly, I want to try to add more next time.
  • Once the filling is in, seal the dumpling by pinching the dough closed towards the center. Make sure that baby is sealed all the way across the plane. Then cut/slice a small “x” on the top of the bun. Those babies need to breath! Once sealed and cut, place seal down, on one of your 2″x 2″ parchment squares. Repeat 15 more times.
  • Make sure you have a lightly dampened paper towel to cover the buns while you are sealing and xing, OK? Once all are done, I would even let them sit for a little while, maybe 15-20 minutes. Let that gluten relax and soften up ya’ll.
  • While they are resting, heat your wok with a couple of cups of water to a boil. Place your squares with your little dumplins in your bamboo basket. Don’t over crowd. They should not be touching. Then steam for about 12 minutes. Once done, pull off heat and remove your lid. You don’t want water dripping back on these babies! This is what mine looked like: Image
  • Aaaand if you don’t have a bamboo steamer, try baking at 350F until golden. They are equally awesome.

If you wanna bounce while filling these things TRY THIS. If you wanna mellow out, TRY THIS. 

The new Maiden’s Prayer (prayer to drunkenness, evidently)

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Usually, a momentous event spawns one of my posts. Tonight? Not so much. Rather, its a burst of sound I feel I must emit, but that no one is around to hear. Thanks dear internet, I think you are serving your purpose. I dunno…I just got back from the biggest damn beer festival in the world (possibly not true, and right now I don’t care to look it up) and honestly, and after making, but not drinking, beer all damn day, I am not exactly feeling like a beer for whatever reason. What am I feeling like? A nice cocktail, a back massage…then sleep. But since I only have the cocktail, that will have to do. And wouldn’t you know it? I was craving a Maiden’s Prayer-which ties into my last post/cocktail post. How about that? Serendipitous indeed! Upon second thought, if this is worthy of the word “serendipitous” then poor me/us…

So if you haven’t read below, I like making gin cocktails and this is a good one. I had an orange and a lemon left in the fridge upon my return, so instead of eating the orange outright, I figure I should mix it into booze! Also, thanks to a 15% off “All Gin” sale in Denver, I picked up some nice, Colorado gin (Leopolds), which offers quite a nice bouquet of citrus and juniper notes-something I thought would accompany lemon and orange juice.

Have these things??

  • 1.5 oz AWESOME Gin
  • 1.5 oz Cointreau
  • 1 oz Lemon juice
  • 1 oz Orange juice
  • Shaker, Juicer

GOOD. Then follow:

  1. Plop all those ingredients into a shaker filled with ice.
  2. Shake it like a polaroid then empty into a CHILLED MARTINI GLASS for classiness.
  3. For ULTIMATE CLASSINESS peel an orange into a twist and slightly braze with a lighter to soften the citrus of the peel.
  4. Get silly.

Then sit in a comfy chair, play Air’s Pocket Symphony, and just drift away.

My Big Fat Maiden’s Prayer…cocktail.

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A month ago I made another trip to my second home, dear Chicago. Despite being from a small town, then moving to a less small town, I fit Chicago well. Or maybe, Chicago fits me well. I’m not sure which anymore. Every time I go, I have an overly long, scroll-like list (complete with a small scribe that dictates the items on said list whenever I desire…obviously) that I compile every time I go. I then place this burden of a list onto the poor friends that choose to put up with me as I trapse around the city, going to hole in the walls and asking for random things, eating an unstoppable amount of food and drinking too much. This trip: it was Bangers and Lace, Hot Doug’s, the Shed, a rooftop bar and Greek-town, the Matchbox (which served the single best margarita I have ever had) and Aviary. All were had except Aviary-I guess I’ll email them two months in advance next time!

So. Labor Day weekend. The last weekend some of the rooftop bars were open. I was denied a most excellent roof top bar scenario the previous time I was in town because of a wind-advisory. “Ahhhh horse shit!” I’m pretty sure I drunkenly screamed at one point in the night. My lovely friend Anita, whose beauty surpasses my over-indulgence any day, kindly put up with me and cooed “Next time, next time”. I think…Image

See?

Next time came to pass and so with it better weather, despite us miraculously sidestepping every rain drop in the city for two hours. After a quick visit to Shedd to check the Jellies, I guess, amongst other stuff (People. Blue water. Sea Dragons.), we headed to Greek town to fulfill my inexplicable seafood craving (Smoked Salmon. Oktopadi.) and from what I was told by my knowledgable companion, a roof top bar. Boom! Two for one! Yes! And what else would happen, another friend meets up. Huzzah!

ImageThe Pegasus did not disappoint.

ImageFriends! Totally not drunk! Thumbs=exuberance!

Somewhere I also developed a desire to try Ouzo. Not having it before, I figured, why the hell not? And if I was gonna try it anywhere, why not in Greektown? EXACTLY. First I had to find out what it was. This did the job, I guess. Then I did what I have learned to do: TRUST BARTENDERS. This lovely gentlemen fixed me up with an awesomely balanced, citrus filled ouzo cocktail. It was absolutely perfect for the moment in space in time. The more I drank the more it tasted like something I had had before. I had to drunkenly recall other drunken times. Then the universe did a double take, and I figured it out. Maiden’s Prayer! Of course! It had to be it!

More drinks were consumed. More smiles had. New friendships forged. Good job Pegasus. And good job Anita for sharing. But once I was home, I had to try cloning it. And wouldn’t you know it, the first attempt was pretty damn good! All I did was substitute Ouzo for Gin in a Maiden’s Prayer. So go buy these things and make this cocktail. The anise-like Ouzo works surprisingly well with all the citrus and makes for a really nice, full cocktail. Here’s what mine looked like: ImageMy orange can swim…

Find these:

  • 1 oz Ouzo
  • 1 oz Triple Sec or Cointreau if you have fancy pants
  • 1/2 oz fresh orange juice
  • 1/2 oz fresh lemon juice
  • chilled martini glass
  • slice of orange

Do this:

  1. Combine all liquids into a shaker with ice. Chill your martini glass.
  2. Shake it out, you gotta shake it out.
  3. Empty into chilled glass and throw a slice of orange in it.
  4. Consume.
  5. Forget/put off troubles for a while.

Here’s a song to shake it out to.

Spare time, Spare ribs.

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I need my own comfort food. I’ve heard and seen “comfort food” described often. Its usually hot, starchy and filling. Yes. I like these things. As an idea it seems to recall good, food-related childhood memories. That’s more of a stretch for me. I remember a lot of boxed food in various forms: from the store or from the fast food joints that owned the small stretch of the “business center” in our small town. There also seems to be a factor of simplicity involved. Currently my favorite foods to make are less than simple-frites and mayo, fresh spaghetti, pulled pork; all relatively labor intensive. BUT DAT SHITS GOTTA CHANGE. Football season is fast approaching and that means sitting and doing less, not standing and doing more. I look forward to embracing the consumption that is American Football season. So here is at least one meal that is gonna be bad ass for that cold, rainy Sunday night game. PLUS THERE IS BEER IN IT.

BEER BRAISED PORK SPARE RIBS

*A note on spare ribs. I found this recipe in a beer mag and changed the canvas from beef to pork. Our meat palace didn’t have pork short ribs, so I had to do some investigating. They did have SPARE ribs (the ribs that aren’t baby back) and they were super cheap. Like $2.99 a pound cheap. Evidently they are a slightly tougher cut than the famous baby back. But when you cook them for 3 hours, its not exactly a problem.

Get to your favorite store and get these things:

  • 3 large spare ribs, then cut them in half
  • 3 layers of a leek, washed super good, then sliced into 1/4″ strips
  • 6 peeled carrots, then cut into 1/2″ pieces
  • 1 8oz carton of baby bella mushrooms, de-stemmed and washed of course!
  • 3 cloves garlic, minced
  • 2 cups beef stock
  • 20 oz of a strong, dark beer. Think Imperial Porter, Imperial Stout, or what I used Mother’s Imperial Three Blind Mice 
  • 2 TBS Olive Oil
  • Fresh Thyme
  • Fresh Rosemary
  • Dutch Oven

Got those things? DO THIS:

  1. Heat olive oil in the dutch oven over medium heat. While heating, salt and pepper your spare ribs and rub that goodness in there deep.
  2. Once your pan is hot, place your ribs in there three at a time so that you get full contact and leave enough room for them to breathe. Brown your ribs on ALL SIDES. Should take 3-4 minutes on each side. Also, now would be a good time to preheat your oven to 375F. Then set aside on a holding plate/tray. Should look something like this: Image
  3. Turn heat down to low medium and add carrots and leeks.
  4. Once the pot has cooled down and settled to a stable, lower temperature, add your minced garlic. Saute till the carrots are softened and the leeks turn dark-around 8-10 minutes.
  5. Add beer. Then add beef broth. Bring to a boil.
  6. Tie your rosemary and thyme together with some butcher’s twine and add it in. If you don’t have twine, then just toss them in, but you’ll have to pull the twigs out later.
  7. Reduce heat to a simmer, add ALL of your spare ribs. Should look something like this: Image
  8. Cover and place in your hot box at 375F for 3.5 hours. Then enjoy.
  9. With one hour left in the cooking cycle, add your baby bellas and stir them in. But be careful not to disturb your tender ribs.

BUT WHAT ABOUT SIDES????

Think starch. You could do egg noodles, rice, but those are kinda lame. Why not try some Marscarpone Mashed Potatoes?? This is what I do:

  1. Wash and scrub however many potatoes you want.
  2. Put in a pot, cover halfway with milk, then cover completely with water.
  3. Add a healthy dose of salt, 5-6 sprigs of thyme, 1 smaller sprig of rosemary, 3 cloves of smashed garlic and 2 TBS of butter.
  4. Bring to a boil and boil till a fork can easily pass through the potatoes.
  5. Drain the liquid, but into a separate container, as you may need to use some to get your creamy consistency. Remove all the spent thyme, rosemary and garlic.
  6. Mash well. Mash like there is no tomorrow, BECAUSE THERE MAY NOT BE.
  7. Add 2 TBS of marscarpone and then whisk till your forearm hurts. If its not as creamy as you like, add some of the saved cooking milk/water mix.
  8. Put on a plate, add spare ribs, and some veggies from the dutch oven, grab a beer and call it good. Top with some fresh chives if you have some around. Maybe it will look something like this: Image

Need some soulful, comfort, sexy smooth tunes while cooking/waiting? Try Anthony Hamilton’s Back to Love.

Spaghetti Fresca with a Side of Jealousy

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Its that time again; the summer sun starts to set sooner, college town roads become more dangerous, our bars become filled with pastel polos and axe body spray and my more successful gardening friends get to show off their spoils by giving me hand me downs. The other day, this guy (one Marcus-fast cash-Chatman) brought me some spoils from his lovely mater patch. After the sting of jealousy went away, I decided to make a “fresh spaghetti”, or “spaghetti fresca” because that sounds sexy…

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The outline of this recipe came from that one judge on Chopped that could be super insulting, then slightly less insulting, pretty much all the time. He was on Tony Bourdain’s No Reservations showing how he makes his spaghetti to order at his restaurant. I decided to somewhat pay attention. Since its been a year or so since I’ve made this, I’m claiming college paper originality and saying this is my way of making spaghetti…at least when I have the time.

Get these things:

  • 4-5 fist sized tomatoes. Preferably, steal them from your friend’s garden at night when they are alseep, it will taste better.
  • 2 TBS of good olive oil (I chose Devo’s super rich and smooth Leccino Olive Oil)
  • 1 TBS butter
  • 1/2 of small white onion, diced
  • 2 cloves garlic, minced
  • fresh thyme
  • fresh rosemary
  • salt n’ peppa
  • potato/tomato masher
  • fresh basil
  • tasty bread
  • fresh shredded parmesan or asiago cheese

Once you get those things, do this:

  1. Bring a large pot with water to a boil. Score tomatos with an “X” on the non-butt end. Fill a largish bowl with iced water while the water is coming to a boil.  Place tomatos in boiling water till the skins start to crack and pull away. Then place tomatos in ice water. We are blanching!
  2. Peel tomatos, slice into quarters, removing that ugly butt thing. You can de-seed if you want, but to me, its not worth the time and it makes a HUGE mess, even bigger than the one you are already making.
  3. Bring a large sauce pan to medium heat with the 2 TBS of your sexy olive oil. Once the oil is hot, drop two sprigs of thyme and half a sprig of rosemary in and cook for a couple of minutes.
  4. Add onions and garlic, cook slowly if you have the time. If not, then proceed at your own pace, but I like the sweeter flavor you can get when you take your time. I like to do this, stirring somewhat frequently for about 20 minutes or so, well past the point where they become translucent. Just don’t burn them!
  5. Add your quartered tomatos and cook for 5 minutes at a simmer.
  6. Mash tomatos in the pan after the 5 minutes of simmer and then reduce until about half of the sauce remains. This should be about 20 minutes or so.
  7. While this is reducing, bring your pasta water to a boil and cook your pasta to an al-dente texture, about 6 minutes or so. Don’t you dare forget to salt and add olive oil to that water!
  8. Once your sauce has reduced, incorporate 1 TBS of butter (2 if your are Paula Deen) and make sure you have a simmer going.
  9. Add your drained pasta, toss/combine well and cook at a simmer for 2-3 more minutes.
  10. Put on a plate, add chopped fresh basil, and freshly shredded parmesan or asiago cheese. Eat with some toasted bread (I like to rub my toasted bread with a clove of garlic. TRY IT). Be merry.

Maybe it will look something like this: Image

Normally I take beer with every meal, but I hate trying to pair beer with a red sauce, although I’ve found stouts work surprisingly well. This time, I opted for a large gin and tonic: 1. Because I am a lush and 2. it was stupid hot out and it worked surprisingly well. Oh yeah, I made asparagus too but ITS NOT REQUIRED.

Do this too:

  1. Pint glass filled with ice.
  2. Put 4 oz of GOOD gin in the bottom of it. I like Nolet’s.
  3. Put 8 oz of fresh tonic water on top of the gin.
  4. Stir.
  5. Add a huge hunk of lime and a straw.
  6. Consume.
  7. Cancel plans for evening.

Porksession, Obsession

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Confession: I have a pulled pork obsession. Its not the only one, of course. It snuggles in nicely right along side some other obsessions in my quirky, neurotic bed-geuze, light and airy baguettes, guacamole, Nabokov, spectators and defending Hall and Oates; many of which came out last evening at a wonderful little dinner party thrown by yours truly and my good friend Dave (far right: in line at the margarita station, catching shit from our brewmaster).Image

I love dinner parties. The genesis of this “blog” stemmed from these little get-togethers and has proven to be a serious jam time and again. The reason for this soiree? Two fold: Dave’s desire to make fish tacos (which could only be achieved on a large scale, obviously) and our not having to work a 12 hour day at the brewery afterwards. It also gave me a chance to exercise my pork obsession as it is a great thing to make for parties (Cheap. Delicious. Holds well.). Normally when we cook, we follow our two little flowers of ideas and nurse them to fruition separately and there was no exception here. He made some bitchin’ fish tacos and cabbage that I will include on another post so as not to burden you, dear reader. Tacos are also a great party food, I found out. There is something entirely communal, but still individualistic about the taco spread at a party; everyone comes together to play in the snow fall of taconess, but like each individual snowflake, each taco comes out a little bit different.

Pork:

Each time I’ve done a pork shoulder/boston butt/whatever the hell else its called I’ve gotten successively more complicated. This time it was a chocolate-ancho rubbed butt that was brined first using a slight twist on the simple brine from Michael Ruhlman and Brian Polcyn’s Charcuterie. Check it out, its a great book with tons of amazing tips, stories and recipes. After the brine, the pork was cooked for 6ish hours in an oven at 275F, then pulled using a friend and two forks. Its a little time consuming up front, but once its done, you can take it easy. Drink Beer. Carouse.

The Brine:

For my first one, I wanted to keep it fairly simple, but ended up just tossing in whatever sounded good:

  • 1 gallon of water
  • 1 cup of salt
  • 1/2 cup of light brown sugar
  • 2 TBS of paprika
  • 2 bay leaves
  • 3 smashed cloves of garlic
  1. Combine all ingredients in a large pot and bring to a simmer. 
  2. Chill the brine. I used the old-homebrew-ice-bath-in-the-sink method (Sink. Ice. Water. Submerge pot, but make sure it doesn’t scale the wall of your tasty creation.)
  3. Submerge meat into the brine. I would also do this in the sink as you are definitely gonna displace some brining liquid. Set a plate that can fit in the pot with the lid on it, on top of the meat so it will stay submerged (I failed to do this, but it turned out well). 
  4. Refrigerate for 24ish hours. It really depends on the size and make of the meat, but for a 8.5 butt, 24 hours worked great. 
  5. After the earth has made its rotation, drain the brine (don’t reuse) and then put the meat back in the fridge for ANOTHER turn of the earth. You gotta let that shit distribute back evenly through the pork. Let it rest. Its worth it. I went ahead and used that chocolate-ancho rub during this rest time. I’m really not sure if this hampered the distribution of the briney juices, but I doubt it as it was still damn tasty (*note-I am so not a professional). 

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So after cooking, and a good 30 minute rest on the counter, this pork was supa-tenda. Take the time and try it. It is the only way.

Some good pork-prepping tunes? Tears For Fears. Also, this.

Road Rash Blueberry Slump

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Part One: 

Last night there was a point in which I thought the momentum of the evening could have taken me anywhere. Despite the soupy air and a sun that would never set, I felt great in my Jackie Treehorn homage for the Big Lebowski showing at our brewery: White shoes. White pants. Red Shirt. White tuxedo jacket, that somehow was tailor made for me thirty years ago. Fueled by a steady diet of wheat beer and white russians, my friends and I’s hedonism was not merely limited to the lawn where the film was being shown, but spilled out of the front gate, down the street and into my favorite cocktail bar. After a sidecar-or two-and a failed attempt to impress the girl I was chatting up’s wingmate, it was time to call it a night. I can only assume that mirthful thoughts where in my mind (I can’t recall them at the moment) as the back of my suit jacket waved goodbye to downtown under the self-propelled momentum of my bike. Somewhere, sometime between then and home, my chin decided to make friends with the pavement below me while my right hand and the phone it was holding, evidently, offered only a slight deflection. Thus, upon literally peeling my face from my pillowcase in the morning, I quickly developed a craving for comfort. Lacking the soft touch of a caring woman, I decided on the next best thing: food.

Part two:

My grandparents are just barely winning in their long, indistinct battle with insanity. I was called out of the brewery the other day to pick up “something” that they had dropped by our tasting room. Welly-boot and extended chemical gloves clad and spilling sweat, I rushed into the tasting room to be handed an issue of Saveur with the preface that the recipe I wanted was tucked somewhere in its pages. For a good couple hours while I finished my brew day, I wondered what the hell they were talking about as I could not remember asking for any recipe. Finally when I got home and turned the pages did I connect the dots in my little mystery, as well as find this tasty looking treat. Three weeks prior, for my sister’s 21st birthday they took us to a steak house. I asked our poor waiter about steak tartare, of which he had never heard. I glossed over the major points for him (Raw. High Quality. Acid. Aoili.), but could not exactly say how it was made as I’ve never made it before. For whatever reason, that little nugget sunk into my grandmother’s brain only to be mined out when she came across the recipe in Saveur. Its sweet and thoughtful yes, and I only label it as strange because she remembers this, but sends gift certificates to stores I’ve openly complained about for Christmas. I can only assume that I will be this “selective” when I get older.

The Recipe: 

  • 2 cups flour
  • 1 3/4 cups white sugar, plus some for sprinkling
  • 4 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 4 tbsp. unsalted butter, cubed and chilled
  • 1 1/4 cups milk
  • 1 1/2 lbs. blueberries
  • 1 cup fresh squeezed orange juice
  • 1/4 cup fresh lemon juice
  • 1-2 glugs of brandy
  • Ice cream for serving

Directions:

  1. Whisk flour, 1/4 cup sugar, baking powder and 1/2 tsp of salt in a large bowl; add butter, and using your fingers, rub the butter into the flour until little pea-size crumbles began to form. Add milk and stir just until a moist dough forms. Make sure you get all the way down into the bowl so none of that flour is hiding. Then refrigerate.
  2. Preheat oven to 400F. In a cast iron skillet or dutch over, bring the blueberries, citrus juices and the rest of your remaining sugar and salt to a soft boil after you stir it up nicely. Here is where I decided to throw in a couple of glugs of brandy, because brandy makes cooking fruit bad ass. Give it a shot. Saveur suggests to take it off the heat once you get to a boil, but I would cook it a little longer next time to try and reduce the liquid a little bit further.
  3. Once the heat is off, take two table spoons and use them to scoop out little turtle shells of dough and drop them onto the surface of your slump. Sprinkle sugar on top of the dumplings.
  4. Place skillet in the oven and bake for 25 minutes at 400F.
  5. Plate and eat with ice cream if you know what’s good for you.

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So comfortable. For some good comfort tunes, check out Chappaquidick Skyline from Joe Pernice and you can take solace that you are not as sad as he. Then enjoy your slump, or cobbler, or grunt, or whatever the hell you want to call it.

About

This blog will be an attempt to capture expressions through food and the environment that surrounds that food. I am interested in the specifics that make great moments in our life: time, place, what we were eating, drinking, listening to, talking about and who was with us. Here you’ll find recipes, pictures, stories, music, moods, ramblings and possibly, some inspiration: a varied trail from brain to stomach.