ONE MAN'S TRASH ANOTHER MAN'S TREASURE

ONE MAN'S TRASH ANOTHER MAN'S TREASURE

Round 6: everything but the pork belly

CORN AND CABBAGE CRINKLE PIE

Based on Carolina Gelen’s savory version of the sweet tiktok’s recipe. 8oz pack of phyllo dough from Bianca thawed in the fridge overnight, scrunch up 2 sheets a time from the short side and swirl it in a cast iron pan greased with olive oil. Nestle in some cabbage strips, drizzle olive oil everywhere, and bake at 350F for 45 minutes. Mix 2 egg yolks left from scallop/cannellini mousse, 1 egg, 300g corn infused milk from below, garlic powder, ras el hanout, chili flakes. Pour on top and bake again for 30 minutes… definitely needed more liquid / less dense pastry but the vili cross section is cool

Had 2 corns in the cob from Megdan’s CSA box, shucked and left one raw and grilled the other over the gas stove. Cut off the kernels and steep the cobs and corn silk in milk. Put the husks into the oven at 400F and bake until blackened, grind in a spicer grinder.

Raw and grilled corn starch butters as seen on itsholly who got it from Natasha Pickowicz - puree the corn kernels from above (separately) with a little water to help blend, strain the juice through a nut milk bag and cook the liquids that will look horribly separated, scraping the sides of the pan where the cornstarch will start to gel and activate. Eventually all the water evaporates and the tiny yellow solids become a custardy corn butter! Unfortunately didn’t get to do anything with the corn pulp in time for dinner

Sangita’s lone cured egg yolk, baked again, grated on top, along with a drizzle of graza mixed with burnt husk powder - realized I went to the Harvard science of cooking corn talk 3 weeks ago with Daniela Soto-Innes / inventor of the Cosme burnt husk meringue!

SPAGHETTI LASAGNA SANDWICH, PEANUT BUTTER SALSA MACHA, SCALLOP / CANNELINI / PUFFY YUBA

Henry’s infinitely boilable Barilla red lentil noodles at first boiled for 10 minutes and they were swiggly but I didn’t realize how raw they were on the inside

Leftover office separated peanut butter and all the oil, Ava’s chipotles in adobo sauce (1-2 peppers + bunch of sauce), salt, rice vinegar, blended. Starting to separate so drained the oil into a bowl, saved half of it into another bowl, and added an egg yolk to try to emulsify and better half but then it looked like mayonnaise and very desserty sweet so added almond butter and turned out nice and sticky. Glue together spaghetti strands on parchment into a big spaghetti sheet with the pb mixture like making polymer clay pain suisse. Cut into strips the height of the pot pie ring molds and also cut the parchment below to wrap around the outside of the ring mold. Bake at 350F till it looks firm, but left it out overnight and the noodles dried out and became raw again and the cylinders fell apart ;(

Reboiled the leftover noodles for another 10 minutes the next day to make it actually invisalign-friendly chewable and remade a bigger lasagna sheet. Cut out 3 rectangles each the size of the big and medium glass tupperware containers and fridged overnight with a tight lid. Day of, for the vegetarian version, immersion blended other half of Rachel’s cannellini beans in the can, 1 egg white, glob of tahini, office month+ old garlic, salt, tiniest amount of sesame oil. Put 1 layer of spaghetti lasagna on the bottom of the tupperware with parchment below, spread half of the bean mix, layer on another spag sheet, other half of bean hummus, another spag sheet. For the meat version, put 2/3 cans worth of Henry’s scallops of assorted sizes (frozen, thawed), 1 egg white, garlic, sesame oil, salt. Same process as before! Bake at 350F until the mousses seem set!

With the other half of the saved peanut butter salsa macha without raw egg, mixed in Greek yogurt bc this really needed something bright and refreshing (hence the scallion grass) but it looked a little regurgitated. Hide the regurgitation with puffy yuba / Henry’s dried bean curd rehydrated in hot water and air fried for as long as I had the patience to let them puff without flying into the air fryer heating element and burning. Drizzle on the saved spicy peanut oil!

Bean version in the back green bowl, was much thicker/taller so even greater pork belly vibes. Sliced the scallop version into long sticks but they didn’t fit in the bowl so cut them in half and the stack became equal as the bean one :D served extra bean versions family style!

MUSHROOM BLACK BEAN CASSAVA POCKETSTICKERS, GIZZARD / BLACK BEAN, SESAME BROWN BUTTER, ARTICHOKE LEMON PESTO, OLIVES, GIARDINIERA

Rehydrate Kenny’s costco dried mushrooms, save the liquid, confit in office butter with old garlics, after dinner the mushrooms looked like they had fried on the bottom so added back all the mushroom soaking liquid and continued to simmer for an hour to reallly soften it all. Save the buttery liquid again to separate in the fridge and blend the mushrooms into a thick puree. Add 90% of Rachel’s canned black beans to the pan and saute to soften and gently mash with the mushroom puree. Divide in half.

For the veg version, rehydrate Henry’s bean curd and then pan fry in the mushroom butter to strengthen the outside and make it chewier like the gizzards. Cut it up and mix into mushroom/bean mix. For the meat version, boil Ava’s chicken gizzards with garlic and shaoxing wine for 2 hours, skimming scum. Remove tough bits and chop up the tender bits, mix into mushroom/bean mix.

Followed the nomnompaleo reipe, scaled back, 256g cassava flour from Rachel (smelled bit oxidized but as I inhaled more, just smelled whole wheaty so proceeded), 64g arrowroot starch from the office, big pinch salt, 360g boiling water. Mix and knead, divide into ~28 balls and added turmeric into one ball. Used Grant’s tortilla press (this was heavy asf thought it would break my backpack) to press each ball into a round, dot each ball with 3-5 turmeric spots before pressing. Pleat by joining 4 equal distant parts into the center, making a plus sign, then pinch together the opening at the tips of adjacent legs of the plus sign to make the pockets on top. Not sure if water is helping to seal the crimps with this dough. Freeze!

To cook, place dumplings in separate pans. Add the mushroom butter and mushroom liquid to pan fry then steam until dough turns translucent. Remove dumplings and add sesame seeds to fry in the browned butter, then more mushroom liquid to lift up the brown bits and make it drizzable. Serve with chopped up toppings to go in the pockets, depending on your desired heat: Sarah’s artichoke lemon pesto from omt 4, Bianca’s olives from omt 5, Dani’s giardiniera

THAI TEA, COCONUT, BUTTERMILK PORK BELLY, WHITE CHOCOLATE PISTACHIO CABBAGE, BROWNED ICE CREAM NOODLES, CANDIED WATERMELON

Scrolling facebook and saw a photo of what looked like pork belly but also quickly saw some text that said “taro cake” so scrolled back immediately and someone had made a pork belly cake following a recipe from a viet lady on youtube and I knew I HAD TO MAKE IT ESPECIALLY BC RACHEL is vegetarian and I thought it would be so funny to bring this out for dessert and I still had Thai tea with artifical coloring from Alex to achieve the bright orange skin on top (original video used jackfruit puree)

Kenny had exactly 100g left of tapioca starch, 30g rice flour (some wheat starch in there too) leftover from OMT 3, 80g powdered sugar, pinch salt, 260g ish califia better half coconut almond milk (obtained from coupons!) heated with 40g water to be quite warm. Whisk into a thin batter, then pour out ~1/3 cup and add hella Thai tea. Lost a bunch of batter trying to strain out the Thai tea, but add 1 tbsp tapioca starch, few tbsp of soaked and unsoaked sago from Kenny’s pantry that I wanted to make ice cream with (yields a chewy ice cream that doesn’t melt as tested by Ethan and his tapioca pearl creami!)

For the meat layer, blend half a can of Rachel’s cannellini beans, 1 egg white left from the pb salsa glue, bit of coconut milk, office agave, the last few of Rachel’s black beans for the taro-like specs, rest of Rachel’s birch benders pancake mix when she came for brunch a few weeks ago minus the chocolate chips, and some buttermilk pancake mix I got from a social nature coupon

In a mini loaf pan from the office set over a steamer rack in a pot, pour a bit of the white fat mixture. Also grease the pan with coconut oil prior. Let steam for 5 minutes or till it’s a bit bubbly. Spread on half of the bean mix, steam for 10 minutes till cooked through, ladle on more fat mixture so the entire bean cake layer is covered since it domed in the middle, steam for 5 minutes, spread on rest of the bean mix, steam. At this point it’s going to overflow so build a tall aluminum foil rim around the loaf pan, then add remainder of the white fat mixture, steam for 5 minutes. The sago mixture should be a little thick now, spread that over the very top and steam for 10 minutes. Remove and let cool overnight!

White chocolate pistachio cabbage. Obtain nice clean cabbage leaves, preferably with lots of striations near the stem, from a cabbage head from Neighborhood Produce, bought with a gift card I got from bkb 3 years ago bc I brought a guest in or something. Melt remaining 2 rows of white chocolate from making blueberry cookies for Liz with massive office sample of cocoa butter (about equal parts, sorry did not follow Janice 2am’s 1% usage during another Harvard talk to temper nicely) in the microwave, then add Rachel’s pistachio pudding mix to make it faintly green. Pour into dry cabbage cups, spread it around, fridge to solidify fully, peel away cabbage carefully like I saw bakecassiebake do for a cabbage cake!!

Blended the leftover mapo tofu looking-sujeonggwa granita/buttermilk panna cotta/mirabelle crumble from omt 4 into a “browned ice cream” and pressed through Cecelia’s potato masher grate into poopy noodle bits; supposed to resemble stir fry noodles lol this creami pint also had the toasted oat ice cream at the very bottom from omt 2

Serve with pickly candied watermelon from omt 4

Conclusions:

Aliens might be milking humans for their pee, we are trained like cows to sit on the toilet, possibly losing a precious resource

We all day dream very differently

Vegetarians can get enough protein here