Lucky Peach Archive

Lucky Peach Archived Web Pages

orchis1 — Fri, 21 Feb 2020 15:10:28 +0000

https://archive.ph/luckypeach.com

Pho Ga from Lucky Peach

orchis1 — Sun, 08 Sep 2019 15:14:37 +0000

Pho Cuon from Lucky Peach

orchis1 — Sun, 08 Sep 2019 15:13:44 +0000

Pho Bo Recipe from Lucky Peach

orchis1 — Sun, 08 Sep 2019 15:13:10 +0000

Pho Ap Chao Bo

orchis1 — Sun, 08 Sep 2019 15:11:35 +0000

From Lucky Peach pho edition

Bo Sot Vang

orchis1 — Sun, 08 Sep 2019 15:10:47 +0000

Beef shank and carrots braised in red wine from Lucky Peach pho edition.

Fresh Pho Noodles

orchis1 — Sun, 08 Sep 2019 15:07:38 +0000

From Lucky Peach pho edition

YANK SING’S EGG TART

orchis1 — Thu, 30 Nov 2017 08:45:55 +0000

http://beta.latimes.com/food/dailydish/la-fo-all-about-eggs-lucky-peach-cookbook-20170405-story.html

YANK SING’S EGG TART

1 hour, plus chilling times. Makes 6 to 12 tarts, depending on size.

EGG CUSTARD

1 cup water

½ cup sugar

4 eggs

¼ cup evaporated milk

½ teaspoon vanilla extract

Salt

Prepared tart shells

1. In a saucepan, combine the water and sugar over medium heat and cook, stirring occasionally, until the sugar dissolves, 3 to 5 minutes. Remove from heat and cool the syrup.

2. In a large bowl, whisk the eggs into the sugar syrup. Stir in the evaporated milk, vanilla and a pinch of salt. Strain the mixture through a fine-mesh strainer into a container with a pouring lip. This makes a generous 2 cups filling, which will keep up to 3 days. Cover and refrigerate for several hours before using to allow any air incorporated from whisking to dissipate before baking.

PUFF PASTRY AND ASSEMBLY

¾ cup (1 ½ sticks) cold butter, cut into 1-inch cubes

1 ½ (6.4 ounces) cups all-purpose flour, divided, more as needed

1 egg

2 tablespoons water

Egg custard

1. In a large bowl, use a pastry knife or fork to mash the butter with ¾ cup of the flour, just enough until it will clump together (there will still be bits of butter showing), to form an “oil dough.” Flatten the dough out into a square and refrigerate until well-chilled, at least 20 minutes.

2. Meanwhile, in a separate bowl, mix the egg and water into the remaining ¾ cup flour to form a “water dough.” If the dough is too soft, work in extra flour, a tablespoon at a time. Knead the dough until it is soft but still tacky, then form into a square about the same size as the oil dough. Cover and refrigerate until well-chilled, at least 20 minutes.

3. Flour a work surface and remove the water dough from the refrigerator. Roll the dough out to a rectangle twice the size of the oil dough.

4. Take the oil dough out of the refrigerator and spread it out on top of the water dough, leaving a large enough border of the water dough to be able to fold over the oil dough entirely. Fold the sides of the water dough over the oil dough. If the dough begins to warm and soften at any time while folding, refrigerate or freeze it until it is firm and chilled again before proceeding.

5. Roll the entire dough out to a large rectangle about the size of a sheet of paper (8 ½ by 11 inches), and mark it into thirds. Fold each outer third over the center third, as if folding a letter, and roll the dough out into a large rectangle again. If the oil dough pops through at any time, “patch” the hole with flour to seal. Repeat three more times, chilling the dough as needed to keep it very cold.

6. On a lightly floured work surface, roll the dough out to a 1/4-inch thickness. Cut out disks using a round cutter that are slightly larger than the diameter of your tart molds (for example, cut 4-inch rounds if using 3-inch tart shells measured at the base, with 1/2-inch sides).

7. Lightly grease the inside of your fluted tart molds and gently press the pastry disks into the molds. Chill at least 20 minutes before baking. Meanwhile, heat the oven to 350 degrees.

8. Fill each prepared tart shell three-fourths of the way up with egg custard.

10. Position the tarts evenly on a baking sheet and place in the oven. Bake until the crust is puffed and lightly colored, and the filling is set (it should barely jiggle when tapped), 30 to 45 minutes. Baking times will vary depending on the size and depth of the tarts. Remove from the oven and set aside to cool for 5 to 10 minutes, then carefully tap the molds to remove the tarts.

Each of 12 servings: Calories 227; protein 5 grams; carbohydrates 21 grams; fiber 0; fat 14 grams; saturated fat 8 grams; cholesterol 110 mg; sugar 9 grams; sodium 37 mg

Note: Adapted from a recipe in “All About Eggs” by Rachel Khong and the editors of Lucky Peach.

Cook Without Borders Lucky Peach Recipes

orchis1 — Thu, 30 Nov 2017 08:43:25 +0000

Power Vegetables! 3 Cozy, Healthy Recipes for Fall From Lucky Peach

orchis1 — Thu, 30 Nov 2017 08:37:34 +0000

https://www.vogue.com/article/lucky-peach-power-vegetables-three-recipes

HANNAH’S BORSCHT

MAKES 8 SERVINGS (ABOUT 4 QUARTS)

2 lb. beets, topped and tailed
1 cup white vinegar
1/4 cup sugar
1 T kosher salt
1 large cucumber (about 12 oz.), peeled
1/2 cup chopped scallions (about 4), plus more for garnish
3 T finely chopped fresh dill, plus more for garnish
1 T fresh lemon juice
3 cups cold buttermilk
Freshly ground black pepper
Sour cream or crème fraîche, for serving
Quartered hard-boiled eggs

Fit the beets, vinegar, sugar, and salt in a snug single layer in a medium pot and add enough water to just cover the beets (3 to 4 cups). Bring to a boil over medium-high heat, then reduce the heat and simmer until the beets are tender, about 45 minutes, depending on their size. Add water as needed to keep the beets covered in brine.

Reserving the brine, remove the beets, and when cool enough to handle, wipe off their skins with a dry paper towel—that’s all you’ll need to peel them. (Your hands will eventually return to a normal color; this is the price borscht extracts.)

Grate the beets on the coarse side of a box grater into a large bowl. Grate the cucumber into the bowl with the beets and add the scallions, dill, lemon juice, and 2 cups of the reserved brine. Stir and fold the mixture with a spoon. Slowly add the buttermilk and stir to combine. Add salt and pepper to taste—it should be assertively seasoned. Add up to 1 cup of brine to thin the soup.

Refrigerate the soup until very cold, at least 2 hours and up to 3 days. Serve in bowls with a dollop of sour cream, a sprinkle of scallions and dill, and a few pieces of hard-boiled egg. Freshly ground black pepper is usually a good idea, too.

RICE PORRIDGE WITH CORN AND MISO

MAKES 4 SERVINGS

3 ears corn, shucked
4–5 cups water
2 scallions, white and green parts separated, greens sliced
2 garlic cloves, smashed
1 piece (1”) fresh ginger, peeled and smashed
2 dried shiitake mushrooms
1 1/2 cups cooked short-grain rice (leftover is A-okay)
2 T red miso
2 T unsalted butter
Soy sauce or black vinegar

Make the corn broth: Cut the kernels from the cobs. Set the kernels aside and transfer the cobs to a large saucepan. Add the water, scallion whites, garlic, ginger, and shiitakes. Bring to a boil, then lower the heat and simmer for 20 minutes.

Strain the solids out of the broth and pick the shiitakes out from the strainer. Remove and discard the shiitake stems (or compost them along with what’s left in the strainer like the responsible global citizen you are). Slice the shiitake caps and set aside.

Measure out your strained broth. If you have less than 4. cups of it, top the rest off with water. Return the broth to the pot and stir in the cooked rice. Bring to a gentle simmer and cook, stirring occasionally but not obsessively, until it turns to porridge, about 15 minutes. (You could stop at this point and throw the porridge in the fridge, then bring it all together in the morning for a killer boil-and-serve breakfast—just bring it back to a simmer before proceeding.) Stir in the corn kernels and simmer until they are cooked, 3 to 5 minutes. Stir in the miso and butter, and remove from the heat.

Serve in bowls topped with the sliced shiitakes, sliced scallion greens, and a drizzle of soy sauce or black vinegar to taste.

CARROT-JUICE CURRY

MAKES 4 (MAIN-COURSE) SERVINGS

Curry Base:
1 can (15 oz.) coconut milk, refrigerated for 30 minutes
2 garlic cloves, smashed
1 piece (1”) fresh ginger, peeled and smashed
1/4 cup Thai red curry paste (jarred or canned)
1 stalk lemongrass, smashed and tied into a knot
2 cups carrot juice

Roasted Vegetables:
2 lbs. mixed vegetables (such as zucchini, okra, bell peppers, cauliflower, carrots, baby corn), cut into bite-size pieces
2 T neutral oil
Kosher salt

Seeded Brown Butter:
4 T unsalted butter
1 T black mustard seeds
1 T sesame seeds
1/2 tsp. chili flakes
4 kaffir lime leaves or 1/2 tsp. grated lime zest

Assembly:
Cooked rice noodles (optional), or serve with jasmine rice on the side
Scallions, sliced
Cilantro, picked
Thai basil, torn
Toasted unsweetened coconut flakes (optional)

Make the curry base: Open the cold can of coconut milk and scoop out the solidified cream from the watery milk below. Set both aside separately.

Melt the coconut cream in a heavy saucepan over medium heat. Add the garlic, ginger, and curry paste, and let bubble for 8 to 10 minutes, stirring every minute or so, until the reddened coconut oil separates from the mass. Stir in the lemongrass and then the coconut milk and carrot juice. Simmer until reduced by one-third, about 15 minutes. Remove from the heat and let stand for 15 minutes. Strain and proceed.

Roast the vegetables: Heat the oven to 425°F.

Combine your vegetables in a bowl and toss them with the oil and a large pinch of salt. Arrange them on a rimmed baking sheet or two—they shouldn’t be crowded—and roast until browned and just cooked through, about 25 minutes.

Meanwhile, make the seeded brown butter: Melt the butter in a small saucepan over medium heat. Add the mustard and sesame seeds and cook, shaking the pan to brown the milk solids evenly, 1 1/2 to 3 minutes. The mustard seeds may splatter and pop; briefly cover the pan or remove from the heat if they get out of hand. When the butter solids are the color of a hazelnut skin, remove from the heat. Stir in the chili flakes and lime leaves.

Put it together: If using noodles, make a little bed of them in the bottom of a warmed, shallow bowl. Arrange a pile of vegetables in the middle, then pour some of the curry sauce around the base of the dish, making a little swimming pool for the vegetable kiddos. Top with the scallions and herbs and, if desired, a sprinkle of coconut flakes. Stir the butter to distribute the seeds, then drizzle over the dish. Serve hot.

Reprinted from Lucky Peach Presents Power Vegetables! Copyright © 2016 by Lucky Peach, LLC. Photographs copyright © 2016 by Gabriele Stabile. Vegetable Portraiture copyright © 2016 by Lauren Garfinkel. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.