tonkotsu

so following this guys lead:  http://norecipes.com/blog/2009/12/30/tonkotsu-ramen-recipe/  we decided to make our own tonkotsu broth.  actually, we had some pork shoulder bones that we didnt know what to do with so soup it was.  when i googled tonkotsu broth recipe, this blog came up so we thought we would add pig trotters and chicken bones as he instructed.

Tonkotsu Base

makes 10-12 cups of stock
2 pig trotters, cut in half lengthwise
1.5 pounds pork leg bone, cut into several pieces
1.5 pounds chicken bones
oil for deep frying
2″ knob of ginger sliced thin
1 small head garlic trimmed but whole
1 teaspoon cracked white pepper
1 large onion sliced thinly

after making the base you still have to make the soup:

for soup3 cups tonkotsu base (from recipe above)
1 tablespoon tahini
1 tablespoon strained braising liquid from chashu
2 cloves garlic, finely grated (not pressed)
1-2 teaspoons kosher salt (to taste)
1 teaspoon mirin
1/8 teaspoon white pepper
1 tablespoon sesame seeds coarsely ground
2 tablespoons finely minced fatback (salted pork fat)

the broth came out not quite what i was expecting.  i was expecting a very flavorful, hearty, thick broth but it had less taste than i wanted.  may try another recipe before revisiting this one.

banana cream pie

so i bought a banana cream pie from mission pies for stephens birthday.  they have the best banana cream pie ever.  i dont like cream and i dont really like banana desserts but this one is delicious.  i saw this banana cream pie with salted bourbon caramel recipe on flipboard and ended up making about 3 of these. so delicious!!!!

Ingredients

Peanut Shortbread Crust

• 1 1/4cupscups unsalted, dry-roasted peanuts
• 1/2cupall-purpose flour
• 1/2teaspoonkosher salt
• 1/4teaspoonbaking soda
• 1/4cup(packed) light brown sugar
• 1/4cupsugar
• 2tablespoons(1/4 stick) unsalted butter, room temperature
• 1large egg yolk
• 1/4teaspoonvanilla extract

Vanilla Pastry Cream

• 2cupswhole milk
• 3/4cupheavy cream
• 1/2cupsugar
• 3tablespoonscornstarch
• 2tablespoonsall-purpose flour
• 1/4teaspoonkosher salt
• 5large egg yolks
• 1/4cup(1/2 stick) unsalted butter, cut into 1/2" cubes
• 1teaspoonvanilla extract

Assembly

• 3/4cupheavy cream, divided
• 2tablespoonspowdered sugar
• 1/2cupsugar
• 1 1/2 tablespoonsbourbon, divided
• 1/2teaspooncorn syrup
• 3tablespoonsunsalted butter, cut into 1/2" cubes
• 1/4teaspoonkosher salt
• 3/4teaspoonvanilla extract
• 3ripe bananas

• special equipment:

  A 9"-diameter glass or ceramic pie dish

Preparation

Peanut Crust

• Preheat oven to 350°. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
• Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2–3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15–17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 2 days ahead. Cover tightly.

Vanilla Pastry Cream

• Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2–3 minutes. Transfer to a blender with butter and vanilla. Purée until smooth, 1–2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. DO AHEAD: Can be made 2 days ahead.

Assembly

• Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
• Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6–8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 Tbsp. bourbon and vanilla. Let bourbon caramel cool slightly. DO AHEAD:Whipped cream and bourbon caramel can be made 2 hours ahead. Rewhisk whipped cream before serving. Let bourbon caramel stand at room temperature.
• Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel.

the way the recipe is laid out actually made me mess up on the crust the first time.  i accidentally put in 5 yolks for the crust.  (as well as for the cream)  yolk overload!!  the crust rose a bit but it was still ok.  another tip is keep careful watch on the caramel.  i accidentally burnt it a bit so it became a burnt bourbon salted caramel.  still delicious!  my cream came out a bit watery,  not sure why. 

The Family Meal

so its not that i havent been cooking.  we have been cooking from Ferran Adria's The family meal.  Ferran Adria is the chef at El Bulli.   It features nearly 100  recipes that supposedly anyone can prepare, inspired by the dishes eaten every day by the staff at his restaurant.  The book is organized into three-course menus, with appetizers, mains and desserts, so you can prepare a well-balanced meal at home without fuss. Each recipe is shown with numerous step-by-step full-color photographs, and conversions on how you can prepare a meal for a small or large group - for 2, 6, 20 or 75 people.  We have been mainly making it for 4 to 6 people. 

Among the recipes we have tried:  Fried egg w/asparagus, chicken wings w/ mushrooms, Bread & garlic soup, Mexican-style slow-cooked pork, and caramelized pears. all except the bread and garlic soup were delicious.  the soup was just. ... different ...  there are some recipes that involve seafood or a siphon that we wont get to try.  but so far, pretty simple