Tag Archives: recipe

April 25, 2010 – Recipe for Korean Grilled Cheese With Braised Short Ribs

25 Apr

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Here’s my recipe for my entry from last year’s Grilled Cheese Invitational. For some reason, no one took an actual picture of the sandwich. It’s a time-consuming recipe that’ll take at least two days to make. There is no way I’m making this again unless there’s a cash prize to be won. Instead, here’s a stock photo of Abondance cheese. I found a photo of a grilled cheese I made the next day with leftover Abondance cheese and bread. This is the closest photo evidence I have of my sandwich.

For galbi jjim

4 pounds of beef short ribs

1 1/2 cup soy sauce

1/2 cup sugar (I prefer brown)

1/2 cup plum wine

2 1/2 cup water

1/2 yellow onion, sliced

1 carrot, cut into large slices

1/4 cup gingko nuts (optional)

8 cloves garlic

1 scallion diced

1 tbsp freshly grated ginger

1/2 Asian pear, peeled and grated

tbsp of toasted sesame seeds

ground pepper to taste

1. Score the short ribs cross-wise, so it’s divided into 4 pieces on the bone. Bring water to a boil in a large pot to a simmer. Parboil the ribs for 30 minutes (Parboiling for a braise is normally not the way to go. But the braising liquid in a galbi jjim is strong, and Koreans don’t like their ribs as greasy as a traditional pot roast. But if you want a more tender cut of meat, you can skip this part and add more water to the braising liquid)

2. Combine all the other ingredients and stir to taste. You can adjust the sugar depending on how sweet you like the dish. I actually use 2/3 cup brown sugar, because I like a more sweeter dish.

3. Place meat in the braising liquid. Simmer on low heat for at least 1 1/2 hours.

4. Once it’s fork tender, take ribs out and let it cool.

This galbi jjim recipe is only for the grilled cheese. I usually make a slightly more complex version if serving this as the main course. That’s for another time.

For pickled shallots (white kimchi shallots)

4 shallot bulbs, sliced into thin strips

2 cups water

1/4 cup sea salt

2 tbsp. sugar

3-4 cloves garlic, diced

1 red chile, seeded and diced

1 Asian pear, sliced into thin strips

1. Bring water, salt and sugar to a near boil to make a brine. Let cool

2. Sterilize a pickling jar in boiling water.

3. Stuff shallots, chiles, garlic and Asian pear in the jar. Top to the brim with brine.

4. Seal the jar (make sure it’s airtight by not leaving any space at the top) and cool in the refrigerator for at least a day, and up to a week.

For the grilled cheese

2 pounds galbi jjim short ribs, pulled into pieces (I used my hands, which leaves bigger morsels than pulling with a fork)

pickled shallots

8 slices sesame bread (I got mine from La Brea Bakery)

3 cups Abondance cheese, shredded

unsalted butter, softened

1 clove garlic, sliced

black sesame seed

1. Either grill the slices of bread or toast in a 500-degrees oven for 2-3 minutes.

2. Take the garlic clove and slice it in half. Rub both sides of the bread slices with the cut side of the garlic.

3. Butter one side of two slices of bread. Layer one slice with a handful of shredded cheese, some galbi jjim, another handful of cheese, a few slices of shallots and a sprinkle of black sesame seeds. Top with the other slice.

4. Grill on one side for 5 minutes on medium-high heat. Flip sandwich and grill the other side for another 3-5 minutes, until golden brown. Weigh down the sandwich with a brick wrapped in foil or a heavy pan (greased) to meld all the ingredients together.

5. Eat and/or enter in a grilled cheese competition.

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April 7, 2010 – Recipe for Chicken Parmigiana

7 Apr

9:30 am

1 grapefruit

12:30 pm

mushroom omelet

side of potato bread toast

1 cup of coffee

6:30 pm

chicken parmigiana

side of spaghetti

1 bottle of water

It’s been a while since I cooked something for myself and wrote out a recipe. I’ve been craving chicken parmigiana for a while, ever since I saw “Goodfellas” on TV a few weeks back, and thought it’d make a supper. I had this craving even though there is no chicken parmigiana in “Goodfellas” whatsoever.

1. Preheat oven to 350 degrees.

2. Set up a breading station of the following in order: flour seasoned with salt and pepper, an egg wash of two eggs and a tablespoon of water beaten to a froth, and breadcrumbs seasoned with salt, pepper, garlic powder, parsley and dried oregano.

3. Heat olive oil in a pan over medium-high heat

4. Pound out a chicken breast to thin it out a little and season with salt and pepper. Dredge chicken through the flour, shake off excess, dip in egg wash, then roll in bread crumbs. FYI, doing this with one hand is best, so the other hand stays clean to do other things (cook, change channels with remote control, jerk off, etc.). Also, your breading hand eventually gets coated with a thick, impervious layer of breadcrumbs that’s awesome for scaring/annoying girlfriends and/or kids. I can’t control my hand, THE HAND CONTROLS ME! RUN FOR YOUR LIVES!

5. Fry the chicken for three minutes a side. Leave the chicken in the pan and top with tomato sauce and mozzarella cheese. I accidentally bought finely shredded, so it looks like shit in the picture above. Fresh mozzarella’s the way to go, if you have a couple of extra dollars. I unfortunately, did not. Season again with a little salt and pepper

5. Bake in the oven for 15 minutes.

6. While chicken is baking, cook spaghetti.

7. Once everything’s done, plate spaghetti and top with chicken. Drizzle a bit of olive oil on top.

8. Eat.

Also, the frying pan might have some glops of mozzarella cheese that’s burnt to a crisp and stuck to the bottom. Don’t clean that stuff away. As disgusting as it looks, it makes for some mighty fine eating. It’s chips made out of melted mozzarella cheese. Someone should make an entire batch, bag it, sell it and contribute to this country’s obesity problem. I’d eat the shit out of those chips if someone made them.

11 pm

1 bowl of Frosted Flakes

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Feb. 10, 2010

10 Feb

10:30 am

1 bowl of Honey Bunches of Oats cereal

1 pm

1 can of Campbell’s chicken dumpling soup

1 bowl of rice

1 glass of water

7:30 pm

1 wedge of tortillas de patatas

side salad with marcona almonds, manchego cheese and quince dressing

1/2 foccacia bread

3 bottles of Corona beer

1 bottle of Newcastle beer

1/2 Trader Joe’s eclair

1 scoop mint chocolate chip ice cream

This is the second Wednesday in a row where I cooked for friends. Since I had a surplus of potatoes and onions, tonight’s dish was a Spanish tortilla de patatas. If frittatas and omelets are like boxing and wrestling, then the tortilla is like MMA. It requires one nerve-wracking move that will leave a big mess and rain shame upon you if you fail. I won’t mention what this move is until later in this post. To go further with the Spanish theme, I also made a salad with quince, manchego cheese and marcona almonds. That salad would’ve been a lot easier if my neighboring stores carried membrillo, or quince paste. But they didn’t, so I half-assed a quick quince dressing. For this one meal, I’ll call it a membrillo. Sure, why not? I’m not Spanish, so I can claim ignorance.

Tortilla de Patatas recipe

– Heat a good amount of olive oil in a non-stick skillet over medium heat. Add 3 cloves of crushed garlic, then add either three large or five medium potatoes. They should be peeled, quartered, sliced thinly and seasoned with a good amount of salt. Stir constantly so the potatoes don’t brown. If they start browning, turn down the heat.

– Once the potatoes become translucent, add 1/2 chopped onion and cook over low heat until soft (but not brown). Remove from pan and drain. Try to reserve about a tablespoon or two of oil in the pan. If not, just add a bit more and turn to heat up to medium-high.

– While the potatoes and onions are cooking, whisk six eggs (more if you want a thicker one) in a large bowl with salt and pepper. Add the cooked potatoes and onions and stir to coat. Let the potatoes-egg mixture sit for 10 minutes.

– Pour the potato-egg mixture back into the non-stick skillet and pat down into an even layer. Once the tortilla starts setting, shake the pan to loosen it up. Take a thin spatula and run it around the side to make sure it doesn’t stick and to even out the edges.

– Cook for 10 minutes or so, until the sides is set. Now here comes the tricky part, you have to invert the tortilla and slide it back in the pan. This is done by putting a plate larger than the pan over the tortilla, holding both together, flipping it onto the plate in one fell swoop, then sliding the tortilla back into the pan. I think the best way to describe it is with this drawing from the Spanish food blog Lobstersquad, who makes flipping tortillas look simple with a very pink illustration.

Source: Ximena Maier

I highly recommend you do this over a sink. Since the egg will still be runny, there will be drippage. Also, use an oven mitt, because the plate will be hot and there might be oil that drip out and burn you. Don’t let my warnings scare you from trying this. Just do it quickly and you’ll be fine. I should say that my friend Lucy wanted to do the flip. And she did a fine job with that.

– Cook the tortilla for 10 more minutes until a toothpick inserted near the center comes out cleanly. You can also make a small hole in the middle to cook the eggs in the center. Once it’s done, slide the whole thing onto a plate.

Isn’t that a beaut. Unfortunately, I underseasoned it, so remember to salt and pepper all your ingredients. Otherwise, I thought it turned out really well.

Note: Ferran Adria, the Spanish chef who helms El Bulli, the restaurant with the most difficult reservation in the world, actually uses potato chips in his tortillas. His reasoning? It’s a pain in the ass to peel potatoes for what’s supposed to be a quick, simple meal. That is true. I hate peeling potatoes. It’s nice to know that one of the great chefs in the world also gets lazy and cuts corners with junk food. If only I could charge $150 euros per diner. I served my friends for free and used real potatoes. That’s not efficient.

Membrillo recipe

I didn’t exactly make a membrillo due to time constraints. Here’s the full recipe though.

– Cut 2-3 quinces into cubes and boil until their fork tender.

– Puree the quince with an equal amount of sugar. If you have 1 cup of quince puree, add 1 cup of sugar. Stir in the juice of one lemon after the sugar dissolved.

Right now, you have apple sauce made with quince. I only got to this point due to time constraints and made a dressing with it. This quince sauce is very tasty right now, but don’t be like me and refrain from eating it. The rest of this recipe is to get a proper Spanish membrillo and I highly think you should go the rest of the way.

– Simmer quince puree over very low heat for 1-1 1/2 hours until the color turns dark orange.

– Line a baking pan, about 8×8, with parchment paper that’s been lightly buttered. Bake at 125 degrees (yes, a very low temperature) for an hour. Let cool and eat.

Membrillo dressing recipe

– Take a couple of tablespoons of membrillo (you’ll probably have to soften it a bit), red wine vinegar, salt, pepper and some lemon juice. Whisk in olive oil until the taste suits you.

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Feb. 8, 2010

8 Feb

9:30 am

1 slice of pecan pie

1 1/2 cups of coffee

12:30 pm

1 1/2 scoops of Frito Pie

side of cole slaw

1 can of Diet Pepsi

There are some people who can only make one dish and bring that to every pot luck they’re invited to. I had a friend that would bring hummus to EVERYTHING. If there was a taco party, he’d bring hummus, we’d snicker and then start smearing our carne asada tacos with it. He only had one dish in his repertoire, but at least he nailed it. My friend Troy is one of those people, and he brought his one dish to our Super Bowl party. That dish is Frito pie, the ultimate bachelor-food-turned-regional delicacy. I can see why he loves that dish, it’s extremely easy, very Texan (he’s from Dallas) and it’s delicious as hell. Frito pie, for the uninitiated, is a horrible-looking concoction of chili, cheese and Frito corn chips. The truest version is made by opening a bag of Fritos, pouring hot chili over it, and sprinkling cheese on top. Here’s a pic:

Somehow, this became prevalent in the Southwest part of the United States. If you go to the Texas State Fair, you will probably see Texas and Oklahoma football fans wandering the grounds with Frito pie and deep-fried Twinkies. And most likely, there will be belly fat peeking out.

The only version I’ve ever had was Troy’s version, which only has four ingredients, so that’s my lone reference. He’ll hate to hear this since he’s a very proud Texan who once referred to his state as a country, but by adding green chiles, he makes a New Mexican version. That state feel just as passionately about Frito pie as Texas and they both argue about who invented this dish, even though it was probably created by a drunk male late at night. Since New Mexicans tend to add Hatch chiles into everything, I prefer their version as well, which would anger my many Texan friends. I actually made Frito pie for my office last year. My co-workers were scared except Kelly, who was from Texas and had the biggest smile on her face after a few bites. Below is my recipe for Frito pie that I made last year. I doubled the number of ingredients and layered it like a casserole, which some might think is needlessly complicated. Still, it’s easy enough to make for every pot luck humanly possible.

Frito pie recipe

– In a casserole dish cover bottom with Frito chips. Scoop 1 can of chili on top and spread over the chips. I prefer Wolf’s for this dish, a regional Texas brand that is, I kid you not, 180% of your daily fat intake. That fat will soak into the chips really well. I like the all-meat version. You can use healthier chili if you’re not as brave.

– Cover chili with diced onions, green chiles and grated cheddar cheese. If I’m using canned chili, I’ll add some cumin seeds as well. You can add a lot of options here. Jalapenos and other hot peppers, olives, bell peppers, pig, anything that’ll hold up to baking.

– Repeat layer of chips, another can of chili (!!!), onions and cheese to the top of the dish. If you have more room, repeat the layer again. At the top layer, coat the entire thing with cheese. You are now at 33,000 calories and 1,600 percent of your daily fat intake.

– Bake at 400 degrees for 30-40 minutes until the top layer is bubbly. To serve, scoop out on a plate and top with a scoop of sour cream. Garnish with chopped scallions or chives, jalapenos if you want heat, maybe diced red peppers or tomatoes for color, and Frito chips. Yes, this dish actually looks fancier with corn chips on top. Awesome.

6:30 pm

spaghetti

1 bottle of Newcastle beer

Feb. 5, 2010

5 Feb

9 am

2 slices of wheat toast with Nutella

12:30 pm

grilled cheese (American cheese, sauteed onions on wheat)

tomato soup

1 can of Diet Pepsi

More recipes! With the leftover ingredients from Wednesday’s chicken paprikash, I made tomato soup.

Tomato soup recipe

– Find some good quality tomatoes. Roma or heirlooms tastes the best for this. Coat it with olive oil, salt and pepper on a baking sheet, and roast it in a 400 degree oven for, well, until it smells good. Maybe 20-30 minutes? You can remove the tomato skins beforehand by blanching, but it’s a pain in the ass and easier to do it after cooking, I think. When it’s done cooking, reserve a few tomatoes for later.

– Saute diced onions and 1/2 a clove of crushed garlic in a pot over low heat until it’s sweated.

– Dump a can of tomatoes in the pot of vegetables, juice, most of the roasted tomatoes and it’s cooking juice, and equal parts chicken or vegetables stock. Add basil, thyme and whatever other herbs you want. Definitely add chili powder. Simmer away for about 40 minutes.

– It’s time to blend your soup. The easiest way is to get a wand blender, stick it in the pot, and blend the crap out of it. Work that thing around the pot like your old lady does with her vibrator. I find this one of the most enjoyable things to do in cooking, liquidating stuff. You think you can hide from my blender in that pot, errant piece of onion? Die! You cannot escape the hand of fate that is my Cuisinart.

– If you don’t have a wand blender, you can use a food processor or that blender you use for margaritas. But BE CAREFUL. Blending hot liquid is dangerous. Start at a slow speed, a small batch at a time and blend uncovered. If you blend too fast and don’t allow an outlet for heat to escape, then KABLOOEY! Your kitchen is going to look like Sharon Tate’s residence after Charlie Manson romped through.

– After blending, stir in some cream and the reserved roasted tomatoes, chopped into pieces. Season to taste.

– I like to chiffonade some basil on top because it not only tastes good, it also looks pretty sophisticated and will impress your lady friend(s). It’s pretty easy to do. Take some basil leaves, roll it up tight, get a pair of scissors, and snip crosswise into thin strips. If you can roll a joint, then you can chiffonade basil.

Note: Here’s a cheap recipe for homemade tomato soup: Empty one jar of tomato sauce into pot and 3/4 jar of stock. Season, throw in herbs and bring to a simmer for 30-40 minutes. Add cream and more herbs at the end. Throw out Prego jar before anyone sees it and tell your significant that you made it from scratch.

I omitted the roasted tomatoes in my serving because I didn’t have fresh ones. And I used sour cream at the end which I did have left over and ended up working out well. And there you go, tomato soup that’s much tastier than the menstrual crap that is Campbell’s. I had extra sauteed onions so I stuck it in the grilled cheese with a little bit of mustard. I can give you a recipe for grilled cheese, but if you don’t know how to make one, then as Rahm Emanuel once called liberals, you’re “retarded.”

8:30 pm

chicken nuggets

1/2 box of Kraft mac n’ cheese

side spinach salad with goat cheese and grapes

1 20 pz. bottle of Squirt

5 Oreo cookies

Due to rain which pales in comparison to the East Coast snowstorm but I’ll complain about anyway, Abigail and I stayed indoors, ate junk food and watched an Oscar screener of “The Blind Side.” Since I have a ton of chicken nuggets left and will probably eat it the next day, I’ll reserve pictures and a post about this meal for tomorrow.

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Feb. 3, 2010

3 Feb

9:30 am

Oaks Gourmet

1 ham and cheese croissant

1 small cup of coffee

As I stated on yesterday’s post, my TV broke. It seems that all Samsung HDTV’s have a problem with capacitors wearing out quickly, and that prevents it from turning on. A TV repairman said a visit to diagnose the problem was $100, and repairs might cost an additional $300, so I politely told him to go shove a traffic cone up his ass. But thanks to the prevalence of Samsung’s glitch, there were several online instructions and youtube videos on how to replace a capacitor. If only they had the same instructions for Toyota accelerators. Even though I know little about electronics, and only heard of a capacitor from Doc Brown, I found this fix fairly easy.

The hardest part was finding the damn capacitors. I had to drive to three different stores and deep into the valley to find the proper ones. Samsung must be screwing a lot of people if that one 1,000 MF size is selling out. So if you own a Samsung HDTV, bookmark this video because you will get fucked eventually. Repairing it yourself will set you back around $25-$30 if you don’t own a soldering iron. That’s about $370 cheaper than paying someone. A couple of notes about this instructional: it doesn’t mention that there’s a positive and negative wire on the capacitor. When putting in the new capacitors, make sure the white stripe is aligned to the thick black mark on the circuit board. Also, his TV is only a year old. If your TV is older, like mine, removing the old solder will leave a bit more gunk. Don’t skip that last step in part two where he cleans his circuit board with alcohol, it’s better to be safe than sorry. Anyway, my TV works like new now. Real World: DC, you will get watched tonight.

12:30 pm

Subway

1 foot-long chicken breast sandwich on white

1 can of Diet Coke

5 pm

1 brownie

8:30 pm

chicken paprikash over egg noodles

2 glasses of Dry Creek zinfandel

1 can of Diet Pepsi

I went to Budapest this past summer and I naturally came back with paprika. It also sat unused on my pantry shelf for six months. Today, I ended up with four pounds of chicken breasts that I had no idea what to do with. Then I remembered my unused paprika and a delicious chicken paprikash dish that Abigail ate at a fancy restaurant we went to in Budapest. It was deconstructed, with foams made out of paprika, cream and parsley that was arranged in a pretty color scheme of the Hungarian flag. Since I don’t have the skills or CO2 canisters to make foams, so I couldn’t recreate that dish. I went with the more traditional route instead, though I should note that a proper Hungarian paprikash doesn’t have tomatoes or bell peppers. I used tomatoes because I liked the flavors, and bell peppers because they were in my fridge and had to be used soon. Also, I used olive oil instead of butter. I realize that I forced quite a bit of Italian touches into my Hungarian dish, just like Mussolini and World War II. On that note…

Chicken Paprikash recipe

– Cut two chicken breasts into 1″ pieces and season with salt and pepper.

– Combine flour, salt, pepper and enough paprika to tint it slightly pink. I prefer sweet paprika for this dish, but hot will work. Neither of them are actually that spicy. Hot means the peppers for the paprika were smoked, unlike sweet.

– Heat a stainless steel skillet with olive oil (not extra virgin, which has too low of a smoke point and will taste bitter if cooked too hard) or butter. Dredge the chicken pieces in seasoned flour, shake off excess, brown in the pan and reserve.

– Pour a bit more oil into the same pan and add two cloves chopped garlic and one diced onion. Season the onions, and sprinkle just enough paprika to coat the onions and sweat over medium-low heat. When onions are translucent, add one diced bell peppers and a handful of diced, peeled and seeded tomatoes (I splurge on San Marzano tomatoes and I think is worth the extra couple of dollars. You can eyeball the amount, depending on taste, and even add tomato paste if you want).

– Pour just enough chicken stock to cover the vegetables. Mix in thyme and cumin. I would’ve added marjoram too if I had that. Add back the cooked chicken pieces, simmer and reduce.

– Put a spoonful of sour cream in a bowl and season with a bit more paprika, salt and pepper. Take some of the cooking liquid and mix into the sour cream to raise it’s temperature. When the paprikash is partially reduced, stir in the sour cream. Tempering the sour cream keeps it from curdling in high heat, and the texture will be silkier.

– Once the sauce thickens (shouldn’t take longer than 15-20 minutes total), serve over egg noodles, which is traditional, or cooked rice. Season to taste. Put a dollop of sour cream on top. For an honest Hungarian paprikash, omit tomatoes and bell peppers.

I made enough for four servings, so I invited a friend over to share. My roommate broke out a $30 bottle of wine from a SAG Award gift basket and it was the perfect accompaniment.

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Jan. 31, 2010

31 Jan

9:30 am

2  slices of wheat toast with Nutella

1 glass of skim milk

1 pm

1 bratwurst with mustard

8 celery sticks with ranch dressing

2 cans of Diet Pepsi

3 pm

1 orange

8 pm

chipped beef on biscuits

side mixed green salad with vinaigrette

1 glass of orange juice

Manwich. Hamburger Helper. Dinosaur-shaped chicken nuggets. These are all dishes that I have eaten over the years because of my friend Abigail. But those dishes pale in comparison to her latest offering; chipped beef. If you have a grandparent who’s served in the military, they will remember S.O.S., or shit on a shingle. This is one of those dishes created in wartime scarcity with a cheap meat substitute, and to eat chipped beef is to travel back to a time when Rosie the Riveter helped turn out warships to fight the Axis power. If you watched Top Chef last season, you’ll remember this dish as something Jennifer Carroll made for Nigella Lawson and promptly got blasted by the judges. It’s not surprising, Jennifer is from Philadelphia and chipped beef is fairly popular in the northeast part of the United States. Chipped beef is air-dried beef slices that can only be described as Pringles made out of meat. Hormel, the largest manufacturer of chipped beef, actually compares it to the great Italian air-cured beef bresaola, which is like saying a Mazda Miata is comparable to a Ferrari. The beef chips are cooked in a bechamel sauce to make what tastes like a salty sausage gravy. Our friend Lucy was kind enough to bake Pillsbury biscuits, and the combination was oddly compelling, if salty. Somehow, beef chips are almost fat free. I don’t even want to know the chemical process to get to that point.

9:30 pm

1 slice of shoofly pie

Like horse-drawn carriages, beards, barns, Harrison Ford in “Witness” and Weird Al’s “Amish Paradise,” the shoofly pie is synonymous with the Pennsylvania Dutch. This incredibly dense and moist molasses pie is impossible to find in Los Angeles and I’ve never heard of it until I caught an episode of Good Eats on molasses. The recipe is really easy, and since Abigail was making a dish distinctive to that part of the United States, I figured shoofly pie would make a fitting dessert.

Shoofly pie recipe

I mostly stuck with Alton Brown’s recipe, but one crucial note must be added. Molasses is incredibly dense, so 12 oz. will actually weigh one pound. Hence, you should double-check any recipes with molasses to see if it calls for weight or volume. Conversely, some of us, like me, don’t have kitchen scales. I had to convert 8 oz. by weight into cups by hand. Generally, 1 cup of molasses per shoofly pie should work. I also added a bit of cinnamon and allspice to the batter. Cloves would work pretty well too.

Shoofly pies distinctive trait is that baking soda isn’t mixed in with the leavening agents. It’s mixed with boiling water instead to kick-start it. The result is a pie that won’t rise but retains a lot of moisture. Some people like their pie “wet-bottomed,” which means the bottom of the batter is still liquid. That results in a stronger molasses flavor. You can adjust the wetness of the pie by varying the amount of dry ingredients in the molasses. Some pies omit it entirely and just use it as a crumb topping, which makes for a true wet-bottomed pie. I made a relatively dry cake, which was by design. I’ve never ate shoofly pie before, and none of my friends or family heard of it. I didn’t want to overwhelm anyone on first bite. I baked two pies, one for my mom and the other for Abigail. I shared this test-slice with my mom and her eyes lit up after one bite. “It’s GOOD,” she exclaimed. “It’s not sweet, but it tastes like sugar.” My brother was less enthusiastic, he said it’s more of an acquired taste but could see why some people would love it. That’s the best way to describe shoofly pie. It is an acquired taste, and the only flavor is pretty much sugar. But there’s a lot of depth and complexion to the sweetness, and I can’t come up with a comparable flavor. The recipe is easy enough, and since you can’t find it anywhere in LA, I suggest making one if you’re curious.

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