Slate’s recipe. We
frequently substitute in Meyer lemons for regular ones, which is amazing.
For the crust:
- Mix together and blend into a coarse meal
- 2 1/2 cups all-purpose flour
- 3/4 cup powdered sugar, plus more for garnish
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter
- Press into a 9-inch greased pan.
- Bake at 350F until edges are brown (~20 minutes)
For the filling:
- Whisk until smooth
- 6 large eggs
- 2 1/4 cups sugar
- Stir in until just combined
- 1 1/4 cup freshly squeezed lemon juice
- 3 tablespoons grated lemon zest
- Fold in
- 1/2 cup all-purpose flour
Pour filing into baked crust and bake until firm at 315F (~45
Based on Christina Tosi’s
recipe for Momofuku.
For the longest time I had difficulty getting the caramel in this recipe down. Some bloggers / cookbooks suggest using rock sugar instead of cane sugar but I didn’t think there should be such a difference. My mom uses brown sugar and doesn’t bother to make a caramel at all. Buro finally nailed the caramel creation–adding the oil is critical for keeping the sugar from going straight from caramel to rock solid.
If you mess up making the caramel, just start over. You’re at the beginning and sugar is cheaper than pork.
For each one-pound of meat, such as pork belly or hock:
Based on the
Serious Eats recipe.
- Blend with food processor:
- 1 egg yolk
- 1 tablespoon dijon mustard
- 1 tablespoon juice from 1 lemon
- 2 tsp water
- 6-8 whole anchovy filets
- 2 medium cloves minced garlic (about 2 teaspoons)
- Emulsify in food processor until mayo:
- 2 cups neutral oil such as vegetable or canola
- Blend in remaining ingredients:
- 1/2 cup picked fresh tarragon leaves
- 1/4 cup picked fresh chervil leaves (if not available, add an
addition 2 tabelspoons tarragon)
- Remaining water (1/4 cup minus 2 tsp)
- 2 teaspoons worcestershire sauce
- 1 teaspoon hot sauce (such as Franks)
- 1(-ish) avocado
- Whisk in:
- 1/4 cup finely sliced chives
- Kosher salt and freshly ground black pepper
A fried chicken recipe.
Consume a large bottle of pickles, the kind with a lot of brine. One
28 oz. jar of store bought pickles produces enough brine to brine ~6
chicken thighs, or maybe one whole chicken if you’re lucky. You can
always supplement with water & salt.
Brine overnight in the fridge. I like to turn over the ziplock bag a
few times to make sure there’s even coverage.
When ready to fry, pat the meat down dry (this is critical) and then
bread lightly in a flour / cornstarch / salt / spices mixture. I like
a 3:1 flour:cornstarch mixture right now, but I’m still
experimenting. You want to bread the chicken so that it feels
completely dry to the touch before entering the hot oil.
Fry chicken in batches in a wok. I like canola oil.