Late Summer Pies

Late Summer Pies

I made two pies for a family get together, french silk pie and Momofuku’s banana cream pie.  I just wanted to share photos of them with everyone.  They came out absolutely delicious.

Freezing them the night before ensured that they were perfect the next day to eat.

Pie crusts are a huge pain for me to make, but I’m so happy with how these tasted.

Recipe for the french silk pie came from The Pioneer Woman, Momofuku Banana cream pie can be found here.  Be sure to use disposable pie tins from the grocery store for these recipes.  I think the deep dish ones are too large, and in Momofuku’s videos Tosi always uses a foil pie dish.


Japanese baking: melonpan.

As I’ve said before, I’m terrible with yeast breads.  This week I had better luck and baked a couple of baguettes.  I felt like such a pro– I proofed the dough for 12 hours and even sprayed the oven with a water bottle as it was baking for a crispier crust.  It came out perfect.

Foolishly, I tackled melon-pan without a measuring scale.  Melon-pan is a popular Japanese sweet bread that has a cookie crust layer baked on top of a soft bread roll.  Without weighing all the ingredients before hand, this recipe is doomed to fail.  I ended up with a couple of oblong shaped rolls but they tasted alright.

P8191152.jpg I used the recipe by Cooking With Dog, which was very good considering I winged the measurements by converting them all online.  One thing I would add to this recipe is a teaspoon of vanilla to the cookie crust.  The butter and sugar was definitely not enough to make my melon-pan aromatic.  P8191176.jpg

Extra rising would have done my batch good.  I got impatient and wanted to taste the outcome the night of.  If you don’t have a convection oven that helps with rising yeast bread, it takes much longer to let the dough rise than it does in the video.


I plan on trying this again, my melon-pan came out a tad flat and chewy with a crispy cookie top.  My new food scale arrived a few days after I baked these.  🙂

Philly Cheesesteak Pizza–from scratch.

Last night K and I were really craving pizza.  The only meat we had in the fridge was some korean sliced steak, but I couldn’t stomach any more bulgogi.  I searched up recipes on what I could cook with it, immediately I got results for Philly Cheesesteak.

There was no bread in the kitchen.  But we did have yeast, and we had bread flour.

Thus, the philly cheesesteak pizza–from scratch, was born.

I mixed up an easy recipe for pizza crust, and as the dough was rising I prepared the toppings in a pan.  Green peppers, red onions, mushrooms, tons of black pepper to season, and of course, steak.

P8161339.jpgAfter everything seemed cooked “enough” to me, I seared and shrunk a package of mushrooms. Then I rolled out the dough on a floured pizza pan, added a thin layer of canned alfredo sauce as a base and layered some provolone cheese. P8161456.jpg A bit skeptical at this point… I wasn’t sure how the pizza would look after baking or if it would hold. Mozzarella to glue the ingredients together…   P8161472.jpg After 15 short minutes in a 450 degree oven… done!   P8161504.jpg

So delicious!  And cooked thoroughly!  I made sure to shred the steak with my hands so that things wouldn’t get “stringy” between bites.   This was a weird pizza I would make again.