Kate is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. She blogs at Cooking Wolves.
@kenji El Gordo (42nd and International) has a pastor spit on the weekends. Or at least they used to... haven't been in a while.
@tamidon and @yaya41: It's best to freeze the shaped dough before cooking. You can bake them without defrosting. Just add a few extra minutes to the cooking time.
@whiskey boy, @Jonathan King, and @Tipskykit37: Since this photo was from the book, and didn't have a caption, I can only venture to guess what the sauce is that they're using on the gougeres. There's a recipe in the same chapter for hot mustard sauce that looks like it could match up. Sounds like it'd be tasty to me!
@Tbird: You could substitute pretty much any liquid sweetener. Corn syrup will be the most neutral, but I could imagine that honey would taste pretty good as well. Stick to milder flavors though. Maple syrup will have a strong presence, so I wouldn't use it unless you're really into maple flavor!
@Agnes and MBH12: I used a skinless cut of pork, but I'm sure you could use skin-on if you'd like. The skin will be soft and slightly chewy, not crisp.
@oren and Amandarama: I'm not sure that a full 6-pound shoulder will fit in a slower cooker; if not you can certainly cut it down to fit. Since you won't be browning the roast in the first portion of cooking, you may want to sear it in a pan first before adding it to the slow cooker. I'd also cut back on the amount of water called for (maybe by half?). I'd definitely cook this on the low setting, probably for 8 to 10 hours.
@tragre: I'm not sure if baking will work because the croquettes need to cook quickly so that the outside browns before the inside liquifies. (There's a lot of butter in there!)
@Andrew Cates: 00 flour is a finely milled Italian flour.
@autumn produce: Yeah, I WISH I was that good of a crimper! Mine turned out much more "rustic."
@xatrak and sbcali52: Thanks for pointing out the typo. Fixing it now!
@malyna: Should say that you reserve 8 cups broth, AND all of the chicken. I'll go back and fix it for clarity. Thanks!
@jgomoll: Add the millet to the dough using a fork after the water has been added.
@lovemcm, jonnybeatzu, and CanYouSayYum?: Great idea on the bay scallops. How did the reheating work out?
@Glows: You can use lime zest and jalapenos instead of the kaffir lime leaves and Thai chiles
@kevinm: The polenta does thicken up quickly when cooking it in this method. Keep the heat low and stir frequently. The final addition of milk should thin it out to a spoonable consistency. As far as the water added to the greens is concerned, I liked that it made the vegetables saucy. There's no reason why you couldn't skip it next time, though.
@bubblerich: You just need to cook the meatloaf until the ground pork is safe to eat, so 160 degrees.
@miss_striker: You could increase the amount of ground beef in the recipe, but you may want to use a blend with a little bit more fat to make up for the loss in fat from cutting out the pork.
@in2puck: You can use more pork and beef instead of the veal.
@Ravenous!: The link is at the bottom of the post.
@Zach A.: Get the butter out of the fridge before you start making the syrup. It should be at the right temperature once you've finished prepping the rest of the ingredients.
@davidd2308: I think the sauce might get too thick if you cook the chicken in it. I'd poach the chicken in the stock before step 3, remove the chicken, and then use the enriched stock in the rest of the dish.
@Flagg: The garlic is left whole so that it maintains a softer sweetness instead of the sharper bite that comes from mincing or pressing it. It also wouldn't confit as effectively in smaller pieces as it would turn dark brown or even burn after only a short time in the hot oil.
@BostonAdam: Wow, thanks for all of these tips! I didn't find the sauce too salty, but I also have a high tolerance :)
@ErrantBaritone: They prefer not to use a wok because they find it harder to maintain a consistent temperature. I'm sure they could argue with Kenji about that though!
@plazmaorb: We included Smoke and Pickles in Bake the Book this year, so it was out of my purview. I do agree that it is a great book, though!
@unixrab: Ha, I WISH I had some white lily flour! Makes the best biscuits ever! Thanks for the reminder to stash some when I go back to GA for the holidays...
@unixrab: So glad you enjoyed the sauce! My sauce also turned out a shade of orange; I think you're right that the color is due to the garlic oil-tomato sauce emulsion.
@CLcooks: My mistake in the description! There's no sour cream. Fixing it now.
@LaurieWendy: Sorry this is late, but you could probably skip the juice and substitute water with a little extra honey instead.
@Sweetie: The noodles in the picture are rice vermicelli. You can also serve the curry over rice.
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