This attempts to reproduce a fermented squash spread I had at at
Bar Tartine
forever ago. It’s also a great way to procrastinate on CSA squash.
For the cultured squash:
- Peel a butternut squash and cut into ribbons or 1-inch blocks.
- In a large sealable jar, add cut pieces and the squash top to a 5%
salt brine (~800g total brine probably). Weigh down so that squash
is submerged.
- Wait!
After a month or more, when sample squash is sour and savory:
- Peel and steam until tender a second butternut squash.
- Add fermented squash, steamed squash, and 1/2 cup tahini (optional)
to a food processor and process until smooth.
- Add squash brine as needed for salt and texture.
Any remaining seeds here can be toasted in a neutral oil.
-Buro
From David Chang and Peter Meehan in the Momofuku Cookbook.
- 1/2 cup fish sauce
- 1/4 cup water
- 2 tbsp rice wine vinegar
- 1 lime, juiced
- 1/4 cup sugar
- 1 garlic clove, minced
- 1 to 3 red bird’s-eye chiles, sliced
Some reminders:
- Don’t forget to wear gloves while handling the bird chilis!
- In a pinch, apple cider vinegar can be used instead.
-Buro
Based on
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
minutes).
-Buro
Based on Christina Tosi’s
recipe for Momofuku.
UPDATED 2022-01-23
For the longest time I had difficulty getting the caramel in this recipe down. Some bloggers / cookbooks suggest using rock sugar and after a few years, I have decided that rock sugar actually is a lot easier to make the caramel with than other sugars. 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, hock, or ribs:
Instant Pot variation
- Blanch the pork and make the caramel as above. Then add caramel, pork, and all other ingredients to instant pot. Add water to just almost cover every piece. Pressure cook for 20 minutes, let release naturally. Remove meat and reduce the sauce (and put meat back in at the end)
Clay Pot variation
- Blanch the pork as above. Prepare clay pot however you usually do (we usually soak it for ~1 hour - overnight). Skip making the caramel, chop rock sugar into smaller chunks and place on top of blanched pork with the rest of the ingredients. Gently simmer until pork is soft.
