The Roadside Pie King

Cheesecake filled Rutabaga Bundt Cake

2021-02-24T14:31:00.003-05:00

Are you ready for this?

Aim: To take sally’s (Of Sally’s Baking Addiction) carrot Bundt cake recipe, sub out the carrots for rutabaga, and give it an all-around healthy upgrade. I’m on vacation this week, and have way too much idle time on my hands! The flavor is exceptional, the recipe is a keeper, it gives me another way to get some vegetables in my diet.

I managed to trim over 100 calories off Sally's original carrot cake recipe!

The motivation for this exercise was to find a use for the rutabaga in this week's farm box. I still have a couple of turnips left for soup/vegetable stew. Yes, I could have made a root vegetable tart or something of that nature, however, we really don't love vegetables all that much! If I can get my vitamins in a cake, why not! Smile...

Gołąbki

2021-02-21T08:01:00.008-05:00

Gołąbki, Stuffed Cabbage (Maltese Style)

From Wikipedia, the free encyclopedia

Gołąbki [ɡɔˈwɔmpki] is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley.

Gołąbki is the plural form of gołąbek, the diminutive form of gołąb, meaning "pigeon", referring to the roll's shape.

Gołąbki are often served during the Christmas season and on festive occasions such as weddings. They are also a featured dish for family reunions amongst Polish Americans.

Stuffed Cabbage in Stuffat (Stew)

By: Will Falzon, (The Brooklyn Maltese)

Recipe note: This is a hybrid Maltese eastern European recipe

Ingredients

For the Stuffat (“Maltese” tomato stew)

· 2 Tbs. Salted Butter/ 2 Tbs. EVOO

· 2 large yellow onions chopped fine.(Divided)

· 1-pint container of baby bell mushroom chopped fine. (Divided)

· 5-6 Garlic cloves minced. (Divided)

· 1 tsp. Salt /½ tsp. Pepper

· 2 Dry Bay leaves

· ¼ tsp. Cayenne Pepper

· 1 small can (6 oz.) Tomato paste

· 1 cup white wine (Like Pinot Grigio)

· 2 Tbs. Brown Sugar

· Loosely packed ¼ cup minced fresh Parsley.

· 5 Fresh Basil leaf (whole)

· 1 28 oz. Can Crushed Tomato

· About 2 Cups water or Chicken broth (I used water)

Ingredients

For the Gołąbki (Cabbage rolls)

· 1 Large Head Green Cabbage

· 2lbs Raw Ground Meatball mix. (Beef, Pork &Veal)

· Half of the sautéed, Onion, Mushroom & Garlic (Cooled)

· 1 Cup Uncooked Long Grain Rice. (Carolina Rice)

· 1 Cup Grated Pecorino Romano Cheese. *(Plus, extra)

· 1 tsp. Dry Oregano

· 1 tsp. Dry Parsley

· 1 tsp. Garlic Powder

· 1 tsp. Salt/ ½ tsp. Black Pepper

· 2 Lg. Eggs

Method:

· Freeze the cabbage in a plastic bag for 48 Hrs. prior to beginning.

· Thaw out the cabbage, core, and separate the leaves.

· Remove any tuff ribs near the root end. Set aside.

· You will need at least 20 large leaves.

· Preheat the oven to 350F.

· In a large 5 Qt. Dutch oven, melt the butter in olive oil.

· Add the onion and salt, sauté over a medium/low flame until very tender, but not brown. (About 6-8minutes) stirring frequently.

· Add the Garlic stirring continually for one minute.

· Add the mushrooms and continue to sauté/stir until the mushrooms release all their liquid.

· Remove from the flame and set aside half of the sautéed base in a small container until needed for the cabbage rolls.

· Add the tomato paste & wine to the Dutch oven. Combine with the onion mixture over a low flame.

· Add the Bay leaves, brown sugar, cayenne pepper, parsley, basil, and black pepper.

· Simmer over a low flame, while you prepare the cabbage rolls.

· Combine all the cabbage roll ingredients, except the cabbage leaves. Mix well to combine, but do not overwork the mixture.

· Lay one cabbage leaf at a time on a cutting board.

· Place ½ cup of the filling mixture centered at the bottom third of the cabbage leaf.

· Fold in the two sides of the leaf to cover the filling.

· Fold up the bottom of the leaf and continue to roll up burrito style.

· Place the neat little packet of goodness seam side down in the Dutch oven on the stew mixture.

· Continue with the rest of the cabbage/ filling, neatly stacking all the cabbage rolls into the Dutch oven.

· Add just enough water or chicken broth to slightly cover the top of the rolls.

· Cover the Dutch oven and place it onto a cookie sheet to contain any slight spillovers.

· Place the cookie sheet into the preheated oven.

· Bake for 2 ½ hours until the cabbage is tender, and the meat and rice are cooked though.

· Check the progress once or twice after 1 ½ hour to be sure there is enough water.

· Serve with the stew poured on top, and *Grated cheese. I used Parmigiano, you can use more pecorino instead.

· Do not forget the crusty Maltese bread!

Roasted Golden Beets, with garlic & rosemary

2021-02-19T18:04:00.003-05:00

Pictorial recipe

Steak ala Pizzaiolo

2021-02-03T17:55:00.003-05:00

Steak pizzaiola

By Will Falzon, The Brooklyn Maltese

Ingredients

• 1 2lb. shoulder London broil

• 4 large potatoes peeled and sliced.

• 2 large onions, sliced.

• 2 8 oz. can tomato sauce

• 1 14oz can peas

Extras

Olive oil

½ cup water

Seasoning: Salt/Pepper & Oregano, or Italian seasoning, to taste

Directions

➔ Lightly oil Lg, baking dish and preheat the oven to 350F.

➔ Layer in order, potato & onion

➔ Salt and pepper the meat on both sides & place on top of the onions.

➔ pour in the tomato sauce

➔ Drain the peas and add them in

➔ Add ½ cup water and season the whole dish with oregano/salt/pepper.

➔ Cover the dish with aluminum foil & cook for 2 hours.

➔ Check periodically and add more water if necessary.

➔ Allow cooling for 15-30 minutes slice the London broil thinly against the grain.

➔ Serve with crusty Italian bread.

Baked Winter Squash Oatmeal Bars

2021-01-31T06:57:00.005-05:00

NYU Winter CSA, week #2 Pea tendril pesto pizza, with fresh tomatoes & Prosciutto - 01/21/21

2021-01-20T17:43:00.014-05:00

Pea tendril pesto pizza, with fresh tomatoes & Prosciutto

N.Y.U. Winter CSA, Week 2 - 01/21/21

By, Will Falzon – The Brooklyn Maltese.

Ingredients/Procedure

For the pizza skin

 Homemade or store brought Pizza dough. 900 Grams (32 0z.)

1. Stretch the dough to your desired shape and size.

For the pesto

 heaping ½ cup pistachios, chopped & toasted.

 a few big handfuls of pea tendrils (or any mild soft leafy green)

 zest & juice of 1 small lemon

 1 small garlic clove

 salt & pepper

 olive oil (a few tablespoons to ¼ cup)

 2 Tbs. grated parmesan cheese

1. In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it smoother.

2. Taste and adjust seasonings.

For the Toppings

 1 cup homemade pea tendril pesto, divided.

 16 ounces whole milk mozzarella cheese thinly sliced or grated.

 2 vine-ripened tomatoes

 1/4 cup grated Parmigiano-Reggiano

 1/4 teaspoon salt

 Freshly ground black pepper

 ½ cup frozen baby peas

 ¼ lb. Prosciutto cut into pieces.

 1/4 cup gently packed fresh pea tendrils, torn.

Assembly

 Oil a 12X18 cookie sheet

 Stretch the dough to fit.

 Preheat the oven to 450 F.

 Allow the stretched dough to rest at room temperature for about 30-45 minutes until it is puffy.

 Dock the dough with your fingers.

 Spread 2/3 cup of the pesto evenly over the pizza, leaving a 1-inch border.

 Bake the pizza skin in the preheated oven for 5 min.

 Spread the mozzarella cheese over the par-baked skin.

 Place the thinly sliced tomato over the cheese.

 Cover the tomatoes with Parmigiano.

 Sprinkle just a little salt and some pepper to taste.

 Spread the sill frozen baby peas over the pie.

 Bake the pie on the lowest rack, for 20-30 more minutes, until the cheese is bubbly, and the crust is brown.

 Remove the grandma-style pie from the oven.

 Drop dollops of the reserved pesto all over the pie.

 Use scissors to cut the prosciutto and drop evenly all over the pie

 Finally, arrange the fresh pea tendrils all over the pie.

 Cut into square slices and serve.

Notes:

My specialty is thin crust N.Y. style round pizza. That is the style I will be making. Since cooking an 18” round, thin-crust pie in a home oven, requires some specialized equipment, and skills, I tailored the recipe to a much more, home oven friendly version. Feel free to make and shape the pie you wish. 32 oz. of dough will make a perfect 18X12 cookie sheet, grandma pizza. Please contact me if you have any questions.

The dough: Homemade pizza dough is nice. However, it is not necessary. I hear tell, both Trader Joe’s and whole foods sell nice, refrigerated pizza dough.

Cordially,

Will F.

Halloween Chicken Face Pie

2020-10-08T22:33:00.001-04:00

Torta di patate

2020-10-06T10:29:00.001-04:00

National pie day 2020 Sea Buckthorn berry pie.

2020-01-24T00:52:00.001-05:00

The anatomy of a bake.

First, I drained all the juice from the sea buckthorn berries. I wanted to preserve the integrity of the sea buckthorn berries and also their nutritional profile as much as possible, so I did not cook them. I added the juice to the mixed berries and their juices. I cooked the mixed berries down with some sugar. Once off the heat, I immediately added my slurry of tapioca. When slightly cooled, I added 1Tbs of balsamic reduction and a 1/2 tsp of pure Madagascar vanilla extract. Once the thick mixed berry compote cooled completely, I gently folded in the sea buckthorn berries.

Next, I rolled out the bottom pastry and lined a 10" pie plate. After the pie shell was firmed up in the freezer, I loaded in the filling.

The filled shell was set aside in the refrigerator. Meanwhile, the pastry lid is rolled out and the rat motif is cut out. The pie is assembled, and the decorating completed.

While the oven pre-heats to 450F, the pie is kept chilled. Just before loading the pie into the oven, the decorated lid is washed with some egg white cut with a little milk.

It took 45 minutes in the pre-heated oven to achieve the golden brown color.

Happy National pie day 2020, from yours truly, The Roadside Pie King.

Delicata squash pie. The conclution.

2020-01-19T01:07:00.000-05:00

Welcome back to The Roadside Pie Kings, strictly from scratch corner.

In our last installment, we made the base for a delicata squash custard, pie filling.

Without any delay let's bring this bake home!

Preheat your oven to 425 deg. F

After a nice long rest, the 2 eggs are added to the custard base. The eggs are thoroughly incorporated and the custard filling is set aside to chill.
meanwhile, the pastry is rolled out to a consistent 1/8 of an inch thickness. Then we cut out a perfect 6" radius circle.
The pastry is placed in the pie plate, filled and set aside to cool
We now prepare our cutouts, decorate the pie and bake until the filling is just set and still jiggly wiggly in the center. (About 40 minutes)

Roasted delicata squash Pie

2020-01-16T00:50:00.000-05:00

Welcome to the strictly from scratch corner. With your host The Roadside Pie King.

For today's installment, we will be making roasted delicata squash custard for pie filling, the Roadside Pie King way.

The delicata squash was scrubbed and roasted whole at 450 deg. Fahrenheit for 1hr then rested in the tuned off oven until cooled.
The seeds are removed, the pulp and skin are processed until smooth.
To the processed pulp we add, 1/4 cup light brown sugar, 1/4 cup granulated sugar, 3Tbs. tapioca and 1/2 tsp. of each, Cinnamon, nutmeg & ginger. Pulse to combine.
Add 1/4 cup maple syrup and 1 cup whole milk or heavy cream. Mix very well to combine.
Using your judgment add up to a 1/2 cup more milk or cream. I added 1/4 cup. Process this mixture for a good 2 minutes until completely blended.
rest the custard base covered for at least one hr. This will let the squash pulp absorb as much liquid as possible. At that point, we will add two large eggs and combine very well. Please join me for the next installment, when we will be preparing the pastry and finishing the project.

(Cut to pie king thyme song and closing clips)

Maltese savory Pumpkin pie.

2019-11-07T01:46:00.000-05:00

A fall classic from the middle of the Mediterranean ocean to you.
Recipe notes: The first time I made this pie, it was way too much rice for my liking. I cut the rice to 1/2 cup. I increased the squash to about 500 Grams. I increased the tuna to 3 cans @ 124 grams (5oz.) each. I did not have fresh mint so I used fresh basil. Whole leaves wilted with the squash and some chopped with the tuna. Onion I used two medium sweet, Anchovies I used the whole can, drained. I hit the sweet spot on this formulation. Time to update the recipe and lock it down to this winning version.

Sourdough Pie Pastry toutoral

2019-08-12T06:38:00.001-04:00

Hello, friends.
The video below, is my method of making a large batch of wild yeast pie pastry.

The Ultimate, Serindipitus Peach Pie

2019-08-05T06:38:00.004-04:00

By: The Roadside Pie King. The original plan called for candied ginger and candied rosemary. Well don't you know I
brought basil by mistake? Thinking to myself that this could be a fortunate stroke of
serendipity, I decided to go with the flow. Please mind your eye on photos one through three,
candied basil. The pie turned out so delicious, the first thing you notice is the bright not overly sweet
fresh peach flavor. Then you are taken by the subtle underlying flavor of the spice mixture,
herbs, and extracts. The resulting background flavor never overpowers this pie. Instead, the
combination perfectly complements the fresh peaches. The candied basil/ginger add an
interesting crunchy flavor to the pastry.

Norm Berg's, Memories of Brooklyn Onion Rolls

2019-07-17T17:55:00.000-04:00

This is my humble interpretation of Mr. Bergs formula. As shared by him, the creator himself

at The Fresh Loaf web site. I had no dried onion, so instead, I used one small raw Vidalia onion.

I hear tell the substitution of finely diced fresh will not taste the same. However, I can attest

that these smell out of this world! I can also guarantee this will not be the last time I make

these quick easy rolls! Follow the link for his the original formula. I present this great formula,

With thanks for the generosity of Norm, may he rest in peace. Truly a baker with a big heart!

http://www.thefreshloaf.com/node/8903/norm039s-ny-style-onion-rollsomg-great?fbclid=IwAR1_V6lSzxVlF8KdYElefiwfcNBeFHHKpBbTiWZ7SGRTk6WcQbB1lIyzvbQ

Topping:

1/4 cup dehydrated onion flakes
1Tbs. poppy seeds
1/4 tsp salt
1Tbs. Canola/ vegetable oil

Procedure:

The Topping:

1. Steep the dehydrated onions in boiling water until they absorb as much liquid as possible.
2. Drain the re-hydrated onions well and save the steeping water
3. Add the poppy seeds, salt and oil to the onions mix well to combine.
4. Set aside till needed

The dough:

1. Combine the onion water and any additional water needed to equal 16 oz. with 1 beaten Lg. egg, the malt syrup, and the oil.
2. Mix very well until a homogeneous mixture is achieved.
3. Combine the flour, sugar, and yeast in your mixer bowl. Mix well on low speed till well combined (or by hand)
4. While the mixer is still running on low add the salt and mix for about 30 seconds or so until well distributed.
5. Add the wet ingredients into the mixer bowl continue to stir on low until all the dry ingredients are well hydrated about a minute. (or by hand)
6. Turn up the mixer speed to #2 and knead for about seven to ten minutes, until a very smooth elastic dough forms. This low hydration dough is stiff and will give your mixer/arms a good workout.
7. Place the smooth elastic dough ball in a clear bulk fermenting container, preferably with volume markers. Allow the dough to rise at room temperature until doubled.
8. Turn the risen dough out on to your workbench. ( No additional flour is needed) Punch down the dough to degas.
9. Separate the dough into 10 equal pieces of about 153 grams each and form them into tight little balls.
10. Place the shaped balls on to a tray that was lightly dusted with cornmeal.
11. Cover and allow to rest at room temperature for 20 minutes. This will relax the gluten for the next step. Preheat the oven to 450 degrees F.
12. Spread out the previously prepared onion topping in a shallow plate.
13. Line a baking pan/cookie sheet with parchment paper.
14. Place each ball one at a time, top side down into the topping mixture. Press down on the dough ball firmly till it is about a 1/2" thick.
15. Arrange the topped flattened buns on to the baking dish. Leave enough room between them, so they don't touch.
16. Proof covered at room temperature until doubled. About 45 minutes to 1 hour.
17. Bake with a steam source at 450 degrees F. for Ten minutes.
18. Remove the steam source and vent the oven. Rotate the baking pan 180 degrees. Continue to bake for an additional ten minutes until the rolls are golden brown.
19. cool on a rack for at least 1 hour. (If you can resist eating them while still warm!)

Shingei

2019-06-30T13:52:00.004-04:00

Shingei

Just like mom used to make. This was a special Saturday morning treat growing up.
Mom would make a bunch of savory ones with eggs. Then a bunch more sweet ones with
powdered sugar!
I found two small pizza dough balls in the refrigerator from the
Fira bake, (6 days old.) Just enough
for, four nice size sourdough shingi, (fried dough!)
Yum. Mom would be happy the old dough was not wasted.

Maltese/Gozitan Ftira/ Ftira Għawdxija

2019-06-26T14:48:00.000-04:00

Today, we have a rustic flat bread pizza, from the island of Gozo. I submit for your approval:
Maltese/Gozitan Ftira/ Ftira Għawdxija. The toppings:
Olive oil, vine ripened tomato, anchovies, raw shallot rings, capers, sauteed shallots with shiitake mushrooms, garlic. and topped off with thinly sliced red potatoes. This my friends is indeed a culinary treat! The recipe is in the photos. I converted the crust (base) from a commercial yeast formula to sourdough, additionally I added my obligatory whole grains. As you can see this formula called for a very low hydration dough, which worked very well for this application.

Hamelman's Vermont sourdough baguettes

2019-06-16T15:34:00.000-04:00

We are approaching French baguette nirvana
The French baguette so simple such a table staple. This humble bread is one of, if not the most difficult of the French bread's to master. Alas, baking just a few baguettes only a few times a year is not conducive to mastering the techniques required. It was necessary to take inventory of my recent bakes. On the advice of my friend Alfonso, I took a step back and lowered the hydration for this bake to 65%. Also under the tutelage of Alfonso, I opted for a tried and true formula, Hamelman's Vermont sourdough. The formula was scaled to yield 1200 grams of dough. Even adding 1% bowl residue allowance, I came up short, not exactly sure why I ended with only a minuscule amount of bowl residue. Not a huge deal, just curious. The actual yield, was three baguettes @ 395 grams, instead of 400 grams.
The photograph of the finished loaves revealed that my slashes needed to be at a more severe angle along the length of the loaf. That is an easy fix next time.

Pre-shaped and resting peacefully

Guardedly optimistic of a good outcome. I am pretty happy with the pre-shape and shaping step. I feel like I pulled the skin plenty tight in the pre-shape step. The 15 min. rest made the final shape and roll go very smooth. Tomorrow I need to up my slashing game and find a wat to give these bad boys a nice steam bath. For now, back into the cooler. T Minus 14 hrs. till bake. Smile...

A visual examination reveled the baguettes are holding an indent. This is it, the end game!

Add caption

I was hoping for a little more air. I think my dull bread knife may be part of the issue. All and all, I am very happy with this bake. I now have a good result to continue to build on!

Spinich & feta stuffed Lamb Roulade with pomagranate reduction sauce.

2019-01-13T00:00:00.001-05:00

Roasted Boneless stuffed Leg of Lamb.
Part #1- preparing and marinating the lamb.
Part #2 - Stuff roll and tie. (The end game) Not bad for a city boy with no training! It must be in the Genes!
Part #3 Roast till medium rare. Come up with a way cool sauce. Balsamic/pomegranate/pan dripping reduction.

Italian Sausage Bread

2018-09-14T15:33:00.001-04:00

This Sicilian recipe would be perfect with a beer while watching college football on a fall Saturday afternoon.

Frisian Gingerbread

2018-09-09T06:22:00.000-04:00

Please turn your attention to Hollands' North sea coast, Friesland, one of the Netherlands' northern provinces. Alongside world-famous Dutch cheeses like gouda and edam, there is the signature Frisian Gingerbread. This 100% "quick" rye bread, was often times steamed in a water bath rather than cooked in a dry oven. Here is my interpretation of

Stanley Ginsberg's' formula.

Spiced Honey Rye

2018-09-08T16:44:00.001-04:00

Week two of: "The Rye Baker" Challenge takes us to the French countryside. This French interpretation of gingerbread is lighter and quick to make due to the chemical leavening. I found it just sweet enough to go with your favorite jams or savory toppings. Another winner brought to us

by Stanley Ginsberg!

Sourdough Baguettes

2018-08-27T04:01:00.000-04:00

My version of Maurizio's Sourdough Baguettes. For the in-depth original formula visit Leo Maurizio, at the Perfect Loaf.

https://www.theperfectloaf.com/sourdough-baguettes/

Stanley Ginsberg, Salty Rye Rolls

2018-08-22T18:34:00.001-04:00

Real Jewish Rye Bread. Utilizing the Tangzhung and the autolysis methods.

2018-08-17T21:29:00.001-04:00