Sunday, March 16, 2014

Noodles and coconut cream pie



It’s warm and springy here in northern California and the mood at our house is correspondingly warm and springy. I realize the weather elsewhere remains less than tropical so I apologize for crowing. Your time will come, Easterners, and when it does, unlike us you will probably be allowed to water your plants. 

This is  just a quick post so I don’t fall behind: The Momofuku noodles with ginger scallion sauce are tasty, though I agreed with some of the commenters here that the “sauce” could use a little more oil to help coat the noodles. I used fresh ramen from Ranch 99 and added toasted nori and David Chang’s quick-pickled cucumbers. The whole meal took about 20 minutes to prepare, start to finish. Predictably, Owen and his friend didn’t like this, so we gave their leftovers to the chickens who thought the ramen was a pile of worms and went wild with joy.


We don’t need any more desserts in this house, but since it was Pi Day, I baked the Bullocks Wilshire coconut cream pie from Sweet on Friday.  What’s unusual about this pie is that the flavor comes from coconut cream, the stuff from a can that you use to make pina coladas. You mix this sweet, artificial goo into a custard filling that you cook on the stove and then pour into the pie shell and bake. Too much cooking! The custard became very, very firm, losing all its velvety softness. This could be easily fixed by shortening cooking times all around and then I expect this would be a lovely pie.

If I notice any pattern in Sweet it’s that the grand statement desserts tend to fall short while the humbler productions, like the cookies, are generally excellent. 

18 comments:

  1. Well, did anyone like the pie?

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    Replies
    1. Yes, we all liked the pie, it just wasn't as good as it could have been.

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  2. I accept your attempt to crow while we in the Midwest still have 2 feet of snow in the woods and along the trails! LOL!!! Love your blog, Jennifer!

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  3. Ranch 99! We had one briefly in Hawaii but it folded...love that place. It's snowing as I write this, again! We are having the Sweet tangerine poundcake but modified using grapefruit, it smells delicious....

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  4. Well, the pie sounds interesting, but I am with you, I like a cream pie to be, well, creamy. Mine are a little runny sometimes, so I probably would have been happy with too firm. I should get my copy of Sweet today, and that's a good thing since I am almost out of cookies.

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  5. Pi Day! As my daughter the linguist points out, it is so fortunate that in America we pronounce the symbol as "pie" rather than the European pronunciation. What a different kind of celebration it would be.

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  6. I made the Sweet oatmeal raisin cookies at work today, hybridizing it with my favorite recipe from the past, and my coworker, who is dieting, swiftly ate four of them and then felt guilty. They were very good, though among the modifications I made was an unintended one: I had to run to the 99 cent store for oats, and they only had little single-serve bags of instant plain oatmeal, so I used 50/50 that and a bag of maple oatmeal. Artificial maple oatmeal. But they really did taste great!

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  7. Jennifer, did you use the Durango salt or did you just use smoked salt in the Durango cookies? I am wondering if I should go to the trouble of ordering the Durango salt. Kristin and you both have me thinking a lot about those oatmeal cookies! I got my copy of Sweet yesterday, so I have been pouring over it.

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    Replies
    1. I just used the smoked salt I had -- not Durango. I think the oatmeal cookies might be my #1.

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    2. I am going to haul myself off the couch in a few minutes to go plug in my electric smoker and smoke my own damn salt! Only because I want to make those durango cookies and I don't want to wait for something in the mail. Any suggestions for what wood to use? I have hickory and almond, I think. Shoot, maybe just hickory.

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    3. I know nothing about wood for smoking. Have you ever smoked ricotta? That's what I want to try next.

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    4. I haven't smoked any cheeses yet. I don't know if I can do that with my electric smoker, which only has one setting and it's surely too hot. I have a charcoal smoker, too--an old one my dad gave me. I'm a little embarrassed to admit, though, that I have never liked smoked cheeses. It seems like something I should like, but I don't. I used hickory (no choice) and the salt seems right.

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