The 2nd Annual Great Ingredient Brownie Bake-Off

We had so much fun eating brownies for lunch last year that we decided to do it again! This year, five competitors faced off in one of our favorite office contests, a good old-fashioned brownie bake-off.

Because seriously, anytime you have a work-mandated excuse to eat a plateful of brownies in one sitting…now THAT’S a good day.

But first, a little back story on brownies. The earliest printed recipe for brownies appeared in the Boston Cooking-School Cookbook 1896, created by a woman named Fannie Farmer, who was well known cook and lecturer on food and nutrition. (And yes, the inspiration for the Fanny Farmer chocolate brand years later.)

The first recipe called for molasses instead of chocolate, and the brownies were baked in individual molds. In 1906, the recipe was updated with chocolate swapped in for molasses – and Americans discovered a new favorite dessert!

Fudgy brownies have a minimum amount of flour and no leavening (such as baking powder).

Cakelike brownies are just like they sound – like little cakes. With less butter and more flour than fudgy brownies, along with the addition of baking powder, they bake up softer and lighter.

Chewy brownies are made with extra eggs and a combination of different types of chocolate, creating a nice, chewy texture.

Blondies aren’t made with chocolate at all; instead, they’re butterscotch bars made with brown sugar, butter, and eggs.

Brownie bake-off contestants Brownie bake-off selection

The five brownie recipes in our bakeoff definitely fell in the chewy, fudgy category – and not a blondie in sight! After stuffing our faces with delicious, chocolaty goodness, it all came down to a vote.

Emily's browniesIn third place: Emily’s Glossy Fudge Brownies. Made with three (!!!) sticks of butter, six (!!!) eggs, cocoa, and dark chocolate, these brownies were incredibly rich, dense and chocolaty.

 

Marcie's browniesIn second place: Marcie’s Snickers Brownies. These insanely good brownies had gooey chunks of Snickers candy bars mixed right into the batter.

 

And in first place: Lindsey’s aptly-named Best Ever Brownies, from Gemma’s Bigger Bolder Baking. Dark, moist, and studded with plenty of chocolate chips, these extra-rich brownies were a chocolate lover’s dream. Check out the recipe and try it for yourself!

Lindsey's brownies

Best Ever Brownies
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour

Ingredients:

  • 1 cup (8oz/227g) butter, melted and cooled
  • 2 tablespoon vegetable oil
  • 1 cup plus 2 tablespoons (6¼oz/184g) brown sugar
  • 1 cup plus 2 tablespoons (8¼oz/244g) white sugar
  • 4 large eggs, room temperature
  • 4 teaspoons vanilla extract
  • 1 cup (5oz/150g) all-purpose flour
  • 1 cup (4oz/123g) good quality, unsweetened cocoa powder
  • 1 teaspoon salt
  • 1½ cup (9oz/270g) roughly chopped chocolate or large chocolate chips

Directions:

  • Preheat the oven to 350°F (175°C), then line a 7×11 inch baking tray with parchment paper and set aside.
  • In a large bowl combine melted butter, oil and both sugars.
  • Add the eggs, vanilla and salt, then whisk for about one minute until evenly combined and light in color.
  • Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (don’t over mix). Fold in half of the chocolate chunks.
  • Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
  • Bake for 35-40 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
  • Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!

Red hot chili cook-off

It’s that time of year again…when we enthusiastically pull out our slow cookers, grab our spoons and gather together in the kitchen for our annual chili cook-off! This year’s competitors included a Queso Chicken Chili, Vegetarian Chili and Spicy Chorizo Butternut Squash Chili.

chili cook-off 2017 allchili cook-off 2017 veggiechili cook-off 2017 tastingchili cook-off 2017 chorizo

We loaded up our bowls with chili and piled on the toppings: cheese, green onions, cilantro, sour cream and avocado. And of course, there were plenty of chips for dipping! As we stuffed our faces sampled the chili, we debated the merits of chips vs. cornbread (both awesome) and had a hearty discussion about which Fritos are better: regular or scoops (scoops, obv).

After we had all enjoyed seconds and thirds, we cast our votes and went back to our desks to take Tums wait for the results.

And the winner was…Kelsey’s Queso Chicken Chili!

This cheesy white chili is packed with chicken, beans and chili peppers for a Mexican twist. It’s flavorful, but not too spicy – chili perfection! Another successful chili cook-off in the books, and another great chili recipe to add to your collection. Try it for yourself and you’ll thank us later.

queso chicken chili

Kelsey’s Queso Chicken Chili

Ingredients:

  • 2 pounds chicken breasts, cooked and shredded
  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided
  • 2 cups diced onion
  • 2 poblano peppers, diced
  • 4 cloves garlic, minced
  • 4 cans Great Northern beans (2 cans mashed, 2 cans whole beans)
  • 6 cups chicken stock
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon dry mustard
  • ½ teaspoon pepper
  • 2 (4-ounce) cans diced green chiles
  • 2 limes, juiced
  • 8 ounces queso cheese, shredded

 

Directions:

  • In large stock pot cook chicken in butter and 1 tablespoon olive oil. Remove and let cool. When cooled enough to touch, shred with two forks and set aside.
  • In same pot, add the remaining 1 tablespoon olive oil and sauté onion over medium heat until softened. Add poblano peppers and garlic; sauté until onions are browned.
  • Rinse and drain beans. Mash 2 cans of the beans, leave 2 cans whole. (The mashed beans give the chili a wonderful creaminess!)
  • Add beans to the pot, along with the chicken stock and spices; simmer on medium heat for 20 minutes.
  • Add shredded chicken, green chiles and lime juice; simmer for 20 more minutes.
  • Add queso and stir until cheese is melted.
  • Top with your favorite fixings!

 

Topping suggestions:

  • Sour cream
  • Avocado
  • Cilantro
  • Tortilla strips
  • More shredded queso!

 

 


White Mountain Layer Cake with Marshmallow Buttercream

Before Ingredient, I didn’t bake. The precision and patience required to complete a bake drives me mad. And then there’s the chance you won’t know something is a disaster until the end. Hard pass. I’ll stick to cooking thankyouverymuch.

Not baking at Ingredient was a non-option. The remedy: I started a pie club with a couple of friends outside of work, and at work, baked through recipes like this and this and this.

My pre-bake routine

  1. Playlist on
  2. Recipe read fully. Twice.
  3. All ingredients prepped exactly as listed, both weight and temperature

My latest adventure in baking was to tackle BraveTart’s (aka. Stella Parks) White Mountain Layer Cake with Marshmallow Buttercream. *gulp* Three layers. Okay. Homemade frosting. I can do this. Oh, you have to make homemade marshmallows for the frosting first?! *gulp*

The reviews made it worth it…

“It tastes like wedding cake.”

“It’s so light.”

“The frosting is delicious. I was expecting it to be sweeter, but I like that it isn’t.”

“It reminds me of angel’s food cake.”

White Mountain Layer Cake with Marshmallow Buttercream slice

White Mountain Layer Cake with Marshmallow Buttercream

Ingredients:

The buttercream

  • 1 packet (2 14 teaspoons) unflavored gelatin powder
  • 14 cup (2 ounces) cool tap water to bloom the gelatin
  • 1 tbsp. vanilla extract and/or 
1 vanilla bean
  • 34 cup (6 ounces) water for the sugar syrup
  • 34 cup plus 2 tablespoons (10 ounces) light corn syrup
  • 2 cups (14 12 ounces) sugar
  • 12 teaspoon Diamond Crystal kosher salt (half as much if iodized)
  • 5 sticks (20 ounces) unsalted butter, soft but cool–about 65°F

The cake

  • 4 cups (16 ounces) bleached cake flour such as Swans Down
  • 2 sticks (8 ounces) unsalted butter, pliable but cool—about 65°F
  • 23 cup (4 ounces) virgin coconut oil, solid but cream–about 70°F
  • 14 cups (16 ounces) sugar
  • 12 teaspoons baking powder
  • 1 teaspoon baking soda
  • 34 teaspoon Diamond Crystal kosher salt (half as much if iodized)
  • 1 cup (8 12 ounces) egg whites (from 8 large eggs), brought to about 70°F
  • 2 tablespoons (1 ounce) vanilla extract
  • 1 teaspoon almond extract
  • 2 cups (16 ounces) cultured low-fat buttermilk, brought to about 70°F

Directions:

  • To better synchronize the downtime in both recipes, start the Marshmallow Buttercream before the cake. First, make the marshmallow base: In a small bowl, mix the gelatin with 2 ounces (14 cup) cool tap water and vanilla extract, if using. If using a vanilla bean, split lengthwise with a paring knife, run the flat of the blade down each half to scrape out the seeds, and add to the gelatin without stirring. (Reserve the pod for another project.)
  • Combine remaining 6 ounces (34 cup) water, corn syrup, sugar, and salt in a 3-quart stainless steel pot and set over medium heat. Stir mixture with a fork until bubbling, about 5 minutes, then increase heat to medium-high. Clip on a digital thermometer and cook, without stirring, until the clear syrup registers 250°F, about 8 minutes.
  • Transfer thermometer to the bowl of a stand mixer and pour in the hot syrup all at once, scraping the pot with a heat-resistant spatula. Cool to exactly 212°F, about 8 minutes, then add gelatin. With the whisk attachment, mix on low speed until the gelatin is melted, then increase to medium-high and whip until thick, snowy white, roughly tripled in volume, and beginning to ball up around the whisk, about 10 minutes. Scrape into a greased 4-cup container, cover tightly, and let stand at cool room temperature until thick and firm, at least 2 hours, or up to 1 week.
  • While the marshmallow cream is resting, start the cake: Adjust an oven rack to lower-middle position and preheat to 325°F. Line three 8-by-3-inch anodized aluminum cake pans with parchment and grease with pan spray; if you don’t have three pans, the remaining batter can be held at room temperature for up to 3 hours. (The cakes will brown more and rise less in 2-inch pans.) Sift the flour (if using cup measures, spoon into the cups and level with a knife before sifting) and set aside. Combine butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until fluffy and light, about 5 minutes, pausing to scrape the bowl and beater halfway through. With the mixer running, add the egg whites one at a time, followed by vanilla and almond extracts.Reduce speed to low and sprinkle in one-third of the flour, followed by one-third of the buttermilk. Alternate between the two, allowing each addition to be roughly incorporated before adding the next. Once smooth, fold with a flexible spatula to ensure it’s well mixed from the bottom up. Divide among the prepared cake pans, about 22 ounces each.
  • Bake until the cakes are firm but pale, browned only around the very edges, about 40 minutes (or 210°F). A toothpick inserted into the center will emerge with a few crumbs still attached, and your fingertip will leave a slight indentation in the puffy crust. Cool until no trace of warmth remains, about 90 minutes.
  • While the cakes are cooling, finish the buttercream. Transfer marshmallow base to the bowl of a stand mixer fitted with the whisk attachment. Whipping on medium speed, begin adding the butter 1 tablespoon at a time, waiting for about 5 seconds after each addition. The fluffy creme will cling to the whisk at first but loosen as the butter is incorporated. Once combined, scrape the bowl with a flexible spatula and whip a minute more. The buttercream should be light and creamy but thick enough to hang upside down from a spoon. If it seems stiff or dense (feeling greasy rather than melting on your tongue), scoop a cup into a small bowl and microwave until completely melted, about 30 seconds. Return the melted buttercream to the bowl and whip 15 seconds on medium-high. Conversely, if it seems loose or gooey, refrigerate the entire bowl 15 minutes, then whip 3 minutes on medium-high.
  • Loosen the cakes from their pans with a knife. Invert onto a wire rack, peel off the parchment, and reinvert. Crumb-coat and frost with Marshmallow Buttercream. Serve immediately or store under a cake dome or an inverted pot; the frosted cake will keep for up to 24 hours at room temperature. After cutting, wrap leftover slices individually and store at room temperature for up to 2 days more.


The Great Ingredient Pie Bake-Off

Before the ink was dry on The Great Ingredient Brownie Bake-Off trophy, someone shouted: “What’s next?”

“Cookies?”

“Nah, we already did chocolate chip.”

“Something savory?”

“The hot dish bake-off was kind of a flop.”

“Plus, we do chili in the fall.”

“Sweets seem to draw more entries…”

“Pie?!”

“YES! PIE!”

We kept the rules loose for the 1st annual Great Ingredient Pie Bake-Off. Sweet or savory. Pie, tart or galette. Baker’s choice.

  • Total entries: 6
  • Sweet: 6
  • Savory: 0
  • Pies: 5
  • Tarts: 0
  • Galettes: 1

 old fashioned blueberry key lime sour cream apple blueberry peach galette

It was a fierce competition, but in the end, Emily Tritabaugh’s Salty Honey was awarded the tarnished-pie-server trophy.

pie bake-off voting trophy salty honey pie

Salty Honey Pie

From Melissa and Emily Elsen of Four & Twenty Blackbirds

The crust

Ingredients:

  • 2 1/2 cups all-purpose unbleached flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 8-10 tablespoons ice water with cider vinegar, or more as needed (combine 1 cup cold water, 1/8 cup cider vinegar and ice)

Directions:

  • Whisk the dry ingredients together and blend with a hand-held pastry blender the chopped, cold butter, being careful not to overwork during this step. The butter should be in pea-sized chunks, not too big, but not completely incorporated.
  • Slowly add the ice water and vinegar mixture and bring the dough completely together by hand, again being careful not to overwork. Aim to create a marbleized effect, so that the butter is still visible.
  • Divide into 2 discs, wrap in plastic and chill 1 hour or more before use.
  • Roll one disc of crust out to fit a 9-inch pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in freezer or fridge for at least 20 minutes.
  • Line the rolled-out crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dry beans if you don’t have pie weights. Distribute them evenly.
  • Bake in a 375 F oven for 20 minutes. Allow to cool slightly before filling with custard.
  • Freeze second disc for another day

The filling

Ingredients:

  • 1/2 cup butter melted
  • 3/4 cup white sugar
  • 2 tablespoons white cornmeal
  • 1/4 teaspoon salt
  • 3/4 cup honey
  • 3 eggs
  • 1/2 cup cream
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla paste
  • 1-2 tablespoons flake sea salt for finishing (Maldon is a good choice)

Directions:

  • All of the mixing can be done by hand, or with an electric mixer.
  • Melt butter and combine with the sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend.
  • Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt. Slice and serve with freshly whipped cream.

The Great Ingredient Brownie Bake-Off

Everyone likes brownies.  Even people who say they don’t like brownies actually like brownies because they’re obviously kidding and otherwise what kind of Mad Max hellscape do we live in?

Brownies sound like a straightforward endeavor – everyone has a picture of the standard brownie in their head.  But what makes the best brownie? That devil is in the details. Chewiness? Robust chocolate flavor? Structurally sound so that when you sneak one and run behind the laundry room door it doesn’t crumble into an evidential trail of shame?

That’s the kind of mystery Ingredient likes to get to the bottom of. And the Great Ingredient Brownie Bake-Off was born.

Nine brave contestants submitted their creations. There were no rules. Mint? Oh yes. Sea salt?? Oh hell yes. Possibly more of a bar than a brownie??? Pass. My. Smelling. Salts.

BrowniesBrownie close-upBrownie lineup

“Fortune befriends the bold.” – Emily Dickinson (likely referring to baked goods)

Once the brownie entries were all lined up, it was a truly awe-inspiring sight. So much so that little work took place and eventually the entire company just stood around waiting for the contest to start.

Brownie tasting

The testing was rigorous. People hummed and hawed over their findings, went back for seconds, and wished for milk.

Truthfully, everyone was a winner because we ate nine different types of brownies for lunch. But the official winner was the Yummy Bar Brownies (aka Wake & Bake Brownies). Full disclosure, they were my entry. Gooey caramel and chocolate chips sandwiched between two layers of chewy brownie. Make a batch for yourself!

yummy bars

Yummy Bar Brownies

Ingredients:

  • 1 (15 ¼ ounce) package of German chocolate cake mix
  • ¾ cup melted butter
  • 1/3 cup evaporated milk
  • 6 ounces (about ½ a package) chocolate chips
  • 40 caramels
  • 1/3 cup evaporated milk (separate from above)

 

Directions:

  1. Mix together cake mix, melted butter and 1/3 cup evaporate milk. Spread half of this in a lightly greased 8 in square baking pan. Bake at 350 degrees for 6 minutes.
  2. Sprinkle chips over top of mixture. Melt caramels with remaining evaporated milk and drizzle over chocolate.
  3. Crumble and pat remaining mixture on top. Bake at 350 degrees for 20 minutes.

Right now

Eating right now

Milkjam Creamery ice cream. To celebrate Women’s History Month, Milkjam has renamed all of its flavors to be badass ladies. I can’t get enough of the Ilhan Omar and the Notorious R.B.G.

milkjamcreamery.com   ice cream flavors   ilhan omar and rbg

 

Cooking right now

Crispy roasted red cabbage. You thinly slice red cabbage, place it on a baking sheet with some olive oil and coarse salt, toss it and spread it out. Roast it for 30-40 minutes at 425º. They’re shoestring-potato crispy when done. I’ve been eating the cabbage with grated hard-boiled eggs and hot sauce. Weeknight dinner done fast and right.

 

Listening to right now

Radio Cherry Bombe. Interesting women sharing their stories of and innovations in the food world? Subscribe. My recent favorite was where host Kerry Diamond talks to food stylist Susan Spungen. Susan was the founding Food Editor at Martha Stewart Living and worked on the films Eat, Pray, Love and Julie & Julia.

Before now.

 

 


My place smells like garbage

Tell me I’m not the only one who can eat a pound of Brussels sprouts in one sitting.

I just did. Straight out of the pan. No shame.

As a kid, you think Brussels sprouts live in hell right next to coffee, blue cheese and dark chocolate. Fast-forward 20+ years and I’d be happy to find any of these wrapped up under the Christmas tree.

If you’re a sprout fan, give this easy recipe a try…

Braised and Glazed Brussels Sprouts

Ingredients:

  • 3 tablespoons coconut oil or butter or extra virgin olive oil
  • 1 pound Brussels sprouts, trimmed
  • 1/2 cup water or white wine or stock
  • Salt and pepper

Directions:

  • Combine the coconut oil, sprouts and water in a deep skillet with a tight-fitting lid (I used a cast iron skillet and put a pizza stone on top of it. Do what works for you.), sprinkle with salt and pepper and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the sprouts are just tender, 5 to 10 minutes (Mine took 7.).
  • Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Don’t stir too often; let them sizzle and get golden and crispy. Taste and adjust seasoning.
  • Serve hot or at room temperature.

I ate mine straight from the skillet with a drizzle of Mike’s Hot Honey, which WAS wrapped under the Christmas tree for me in 2016.

Slightly adapted from: How to Cook Everything Vegetarian, Mark Bittman


5th annual chili cook-off

It’s one of our favorite work events of the year – our annual chili cook-off. This year we had six worthy contenders, ranging from classic Grandma-style chili to a noteworthy Thai-inspired vegetarian lentil chili.

All six competitors lugged their crock pots into the office that morning with high hopes of victory; the rest of us pitched in by supplying an impressive amount of chili toppings. Stomachs were growling all morning long as delicious smells wafted from the kitchen throughout the office. The struggle is real, folks. #foodmarketingproblems

Chili Cook Off Topping PrepChili Cook Off ToppingsChili Cook Off Serving

By lunchtime, we all bolted into the kitchen for some serious chili sampling. Avocados were chopped. Sour cream was scooped. Cheese was sprinkled. And don’t even get us started on the to-die-for cornbread croutons. Bowls were loaded up and refilled multiple times – proof that we’ve got some talented chili makers in-house!

Every employee voted for their top three chilis, but only one could come out on top. The winner: Tim Souther’s Chipotle Adobo Chili, filled with savory grass-fed ground beef, pinto beans and peppers, with just enough spice to keep things interesting. Try it for yourself!

Chili Cook Off Tim's Winning Chili

Tim’s Award-Winning Grass-Fed Chipotle Adobo Chili

Servings: 10-12
Preparation time: Around 6 hours

Ingredients:

  • 16 ounces dried pinto beans
  • 1 (12-ounce) can chipotle peppers in adobo sauce
  • 2 tablespoons olive oil
  • 2 sweet white onions, chopped
  • 2 red bell peppers, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 1 ¼ pounds grass-fed ground beef
  • Kosher salt, to taste
  • Pepper, to taste
  • 2 (28-ounce) cans fire-roasted tomatoes

Directions:

  • Quick soak the dried beans.
    • Dump beans into colander. Check for, and remove, any stones or debris. Rinse.
    • Transfer to the saucepan and cover with 2 inches cold water. Bring the water to a boil, cook for 2 minutes. Remove them from heat and cover with lid.
    • Soak for at least 1 hour. Drain.
  • Remove chipotle peppers from adobo sauce and mince them. Save the sauce.
  • Heat oil in a large pot over medium-high heat; sauté onions and red peppers until the onions are soft.
  • Add the garlic and sauté for another 30 seconds or so.
  • Add the minced chipotle peppers and cumin.
  • Add ground beef; brown the meat, leaving the pieces fairly large. Season with a few pinches salt and pepper.
  • Dump in the tomatoes, pinto beans and adobo sauce.
  • Simmer for however long your heart tells you (I let mine go for about 5 hours, then transferred to a crock pot and let it go for another few).

Topping suggestions:

  • Cheese
  • Sour cream
  • Avocado
  • Cilantro
  • Cornbread croutons
  • Green onions

We love our taste tests around here.


Wise Pies, No. 4

Fact: I love starting clubs.

Current club memberships include: sushi club, brew club and pie club.

Pie club facts
Name: Wise Pies
Established: November 1, 2015
Members: Three
Pies made: Four
No. 1: Spiced Crush Pumpkin Pie
No. 2: Brown Butter Walnut Pie with Sour Whipped Cream
No. 3: Banoffee Tart (In this club, tart = pie.)
No. 4: Deep-Dish Dutch Apple Pie, Winkel Style

No. 4 was selected by Wise Pies member Erin. We recently traveled to Amsterdam with a group of friends and Erin was disappointed that we did not get a slice or four of the famous Winkel 43 apple pie. So, she tracked down a couple versions of the recipe and we made it ourselves.

Deep-Dish Dutch Apple Pie, Winkel Style Cut

Deep-Dish Dutch Apple Pie, Winkel Style
Ingredients:
For the crust:

  • 1 1/3 cups, firmly packed brown sugar
  • 1½ cups  unsalted butter, cubed, room temperature
  • 5 cups of all-purpose baking flour
  • 1/4 teaspoon salt
  • 2 eggs, slightly beaten

For the filling:

  • 4 Granny Smith apples
  • 4 Pink Lady apples
  • 1 tablespoon cinnamon
  • 1 tablespoon apple pie spice
  • Zest of ½ orange
  • Zest of  ½ lemon
  • Juice of ½ lemon
  • 1/3 cup brown sugar 
  • 2 teaspoons cornstarch
  • 1 shot brandy

Directions:
To make the crust:

  • In a stand mixer, mix the butter and brown sugar together until creamed.
  • Sprinkle with the salt and add almost all of the eggs, keeping a tablespoonful [15 ml] to brush over the pie later.
  • Pulse until the eggs are well-incorporated.
  • Add a third of the flour, pulse until well-incorporated.
  • Add another third of the flour, pulse to incorporate, then scrape down the sides of the bowl.
  • At this point, the mixture will still be wet, but it will start gathering together.
  • Add the remaining flour and pulse just until the dough comes together into a ball.
  • Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature while you prepare the filling.
  • Heat oven to 375º F.

To make the filling:

  • Peel and core the apples, then cut them into bite-size pieces.
  • In a very large bowl, mix the apple pieces with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch and brandy.
  • Set aside.

To assemble the pie:

  • Grease a large, 8.5” springform pan and cover the bottom with a cut out sheet of parchment paper.
  • Reserve ¼ to 1/3 of the crust mixture for the pie’s topping.
  • Pour the rest of the mixture into the pan and firmly press the dough against the bottom and all the way up the sides of the pan. The dough will be sticky.
  • Make sure the the bottom and the sides are completely covered, but it doesn’t need to be perfect. Rustic.
  • Add the apple filling and press down to compress the filling and make it as flat as possible on top.
  • Take smaller pieces of dough and roll them into balls, as if you were making cookies. With your fingers, flatten the dough out so you have a little, squarish pieces of dough.
  • Work from the edges of the pie towards the middle, place the flattened squares along the edges of the pie, connecting each piece together and trying to make a seal with the dough and the sides of the pan. Once you have a full circle of connected dough, move inward. Work on the next pieces, connecting those until the entire surface is covered.
  • Brush the top with the remaining egg.
Deep-Dish Dutch Apple Pie, Winkel Style Before OvenDeep-Dish Dutch Apple Pie, Winkel Style In OvenDeep-Dish Dutch Apple Pie, Winkel Style Finished

To bake the pie:

  • Place a pan under your pie to catch any juice.
  • Bake for 75 minutes. Check it at 45 minutes and if the top is to your liking, cover it with foil for the remaining 30 minutes.
  • Both recipes recommended letting the pie cool completely (2-4 hours!) before unhinging the springform pan. We said SCREW IT and dug into it immediately.
  • We also topped it with homemade whipped cream.

Recipe adapted from:


Right now

Eating right now

Squash. Specifically Delicata squash. Why? Because the skin is edible, so no peeling. Just slice it in half lengthwise, scoop out the seeds, cut it into crescent moons, drizzle with olive oil or coconut oil and S&P. Roast at 425º F for 45 minutes, stirring every 15 minutes.

Drinking right now

I’m a sucker for tart, vinegary drinks – kombucha, a splash of good balsamic added to soda water and shrubs. I’m also a sucker for local producers. Meet Calvit’s Drinking Shrubs. My current favorite is the Beet-Ginger with Szechuan Peppercorns. It’s delicious simply added to plain soda water; however, I couldn’t resist making a cocktail with it.

Add ice to glass. Add following ingredients. Stir to combine.

  • 1 ounce Tattersall Gin
  • 1 ounce Domaine de Canton
  • 1 ounce Beet-Ginger Shrub
  • Juice from lime wedge
  • Top with soda water

Watching right now

Chef’s Table, Season 2. Get me to Slovenia and Ana Roš’ Hiša Franko right now. Her and her husband procure their cheese from a cheese-making chalet in the mountains and pair their new menu with wine in the middle of their garden. Come on! She’s a total badass.