VICE US - Munchies Food by VICE https://www.vice.com/en%2Fsection%2Ffood%3Flocale%3Den_usenMon, 27 Nov 2023 15:32:50 GMT<![CDATA[Enough With Girl Dinner, Let's Bring Back The Amuse-Bouche]]>https://www.vice.com/en_us/article/4a3qx9/enough-with-girl-dinner-lets-bring-back-the-amuse-boucheMon, 27 Nov 2023 15:32:50 GMT“Amuse-bouche” is French for “girl dinner” — or, at the very least, you could be forgiven for believing as much. The two culinary isms, however dissonant in vibe, share the same basic premise: curated snacks (anything from loose string cheese on a plate to, say, Pecorino Romano PDO gildas, skewered with olives and fresh anchovies).

Translating more literally to that which amuses the mouth, an amuse-bouche offers a more poetic, intentional take on the TikTok dining craze (the likes of which often boils down to a rogue selection of proteins and pickles arranged haphazardly on a platter). That said, low-maintenance as girl dinner may be, perhaps there’s some merit to taking a more conscious, intentional approach to our pre-meal consumption.

Sure, the concept of amuse-bouche might sound distinctly similar to an appetizer, or an hors d'oeuvre — but the idea here is not to sate hunger. Rather, it’s to wake up the mouth, amuse, prepare the palate for the novelty of what’s to come throughout the course of the meal. “The biggest difference between an amuse-bouche and an appetizer is that the amuse-bouche is very small, usually only one-to-two bites and, accordingly, free,” says Connie Chung, chef and cofounder at Milu (formerly of Eleven Madison Park fame). “Amuse-bouches can be very hard to create because you have to pack a lot of flavor into a very small, yet somehow complete dish. It can also be an opportunity for chefs to show off a bit, with unique flavor combinations or techniques.”

She’s right: Typically designed to be consumed in one bite — and/or with your hands, much like a canapé — the morsels tend to come as complimentary gifts of the house in restaurants. Think of them as a meal’s pre-game — but fully comped: Something as simple as sliced apple with shaved Pecorino Romano PDO, and a dab of fig jam. “It’s all in the title: Amuse. You’re giving people something to eat that’s exciting, that’s entertaining the palate,” says Feisal Lagos, a chef and creative consultant, who cut his culinary teeth at veteran New York spots like Roberta’s, Empellon, and Uncle Boons. “You’re waking up both the mouth and the stomach. It’s not about filling up on cheese and crackers — it’s about introducing some flavor.” 

And the benefit is not merely hypothetical: According to Lagos, a flavor-balanced bite can induce the production of saliva — which, by nature, helps prepare the palate (and the stomach) for heartier fare. “An amuse-bouche is your first bite, which sets the tone for the meal,” adds Chung. “At a fine-dining restaurant, it’s usually something ultra-refined. At a more casual restaurant, it’s often made with the trim from other dishes. Either way, it should be super flavorful and indicative of the meal to come.” 

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Rather than a grazing board of meats and cheeses, you might find an amuse-bouche in the form of a thimble-sized shooter of gazpacho. Maybe a hard, nutty cheese like Pecorino Romano PDO whipped with olive oil into foam, atop a single wafer. “A well-rounded meal is good for the soul, and [an amuse-bouche] is a part of that,” says Shenarri Freeman, chef at L.A.’s new Ubuntu. “And for chefs and diners, stepping outside of your norm can be refreshing.”

While the notion of more mindless picking has seemingly consumed the internet (pre-dating girl dinner: butter boards, charcuterie overload, tinned fish, the list goes on), the amuse-bouche project is far more intentional. It’s a vehicle of presence — a single bite that begs your full attention for however long it takes you to chew and swallow. “It can be a multitude of things — but in my experience, it’s an opportunity for chefs to play with some really out-there, specific flavors,” Lagos adds. “You can go high salinity, salty, creamy, acidic — but often, you’re messing with a mix of all of the above. For instance: A potato chip with crème fraîche and caviar. It’s an interplay of textures, and flavors, and really all you want is one bite.”

So how, exactly, do you go about crafting your ideal amuse-bouche? Well, according to Lagos, it’s often about style. Without presenting a full-on course, it’s a way for chefs to play around at the drafting board, to flex knife skills, to make use of refuse or an excess of any given seasonal ingredient.

Au contraire, an amuse bouche can also be as simple as pure, unadulterated cheese. “Pecorino Romano PDO is so flavorful, it can simply stand alone. It has main attraction energy. So don’t be afraid to serve is at the start of a meal as its own dish,” says private chef and TikTok personality, Kara Fauerbach.

“It doesn’t have to be a wild, overwhelming experience — it can just be about picking something super intentional to snack on while you’re cooking, or to feed to guests before a meal,” Lagos adds. For Chung, too, that ethos prevails. An amuse-bouche need not be some obsessive, high-caliber endeavor. “As far as making an amuse bouche-style bite at home, there’s nothing wrong with riffing on childhood snacks,” she explains. “Everyone loves a cracker with some cheese and/or meat. I’d add a pickle (or something pickled) for punch.” 

For Lagos, then, fresh husk cherries from the farmer’s market are often enough, or seasoned slices of orange. “When I was a kid, growing up around Latin American cuisine, my mom would give me a fresh-made corn tortilla with cultured butter and salt before dinner was ready,” he shares. “I still believe that’s a perfect amuse-bouche.”

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

For further amuse bouche inspiration, check out the Pecorino Romano PDO Instagram account:

Or, try out this recipe for red beef carpaccio with citrus fruits and Pecorino Romano PDO:

Ingredients (for 4 people):

  • 320 g of defatted red beef fillet
  • 2 porcini mushrooms
  • 60 g flakes of Pecorino Romano DOP
  • mixed cut salads
  • wild fennel
  • 1 lemon
  • 1 orange
  • Salt and Pepper To Taste
  • extra virgin olive oil to taste

Preparation:

Cut the fillet into thin slices of approximately 2 mm, place it on a tabletop plate, garnish with the salads, the sliced ​​porcini mushrooms, the flakes of Pecorino Romano DOP and the fennel. Season with the previously prepared citrus emulsion composed of: juice of half a lemon, juice of half an orange, a pinch of salt, pepper and 60 g of extra virgin olive oil.

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4a3qx9Eliza DumaisBranded StaffFood Munchiesappetizergirl dinnerappsrecipesCheese
<![CDATA[In Defense Of The After-Dinner Cheese Course]]>https://www.vice.com/en_us/article/pkaqg9/after-dinner-cheese-dessertMon, 20 Nov 2023 15:47:49 GMTRarely do great meals end all at once, full-stop. Instead, they trail off, peter out, like an ellipses. Once entrees have been cleared away, opportunities for lingering present themselves without fail: perhaps a digestif, something sweet, one more glass of wine while folks delay to trade anecdotes and candle stumps flicker down into nothing. 

However anticlimactic, there’s a specific tenderness to these moments, well worth drawing out. So, when it comes to the project of prolonging dinner’s epilogue, what better approach than an added course? The perfect mise-en-scène for — you guessed it — dessert cheese. Think: thin slices of sheep’s milk cheese with gooey sections of poached pear, or salty crumbles of Pecorino Romano PDO. “Imagine finishing up a dinner party, everyone’s a little tipsy, the room is dimly lit, and the cheese that’s been tempering on the kitchen counter appears at the table with a bowl of cherries and some squares of dark chocolate,” says Caroline Hesse, cheese monger and owner at beloved Brooklyn shop and wholesaler, C.Hesse Cheese. “Absolute luxury and minimal fuss! That’s the ethos of the dessert cheese course.”

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Sure, in the United States we’re far better adjusted to the notion of cheese as a meal’s preamble — appetizers on which we ill-advisedly stuff ourselves prior to the dawn of a meal, itself. And surely, we can’t be blamed. Exercising restraint around something so pointedly savory and decadent as cheese is a near-impossible endeavor. But across the globe, a cheese course — say, Pecorino Romano PDO with roasted fig compote — as the final addendum to a meal is typical. But regardless of the variety in question, the after-dinner cheese course will sate any lingering post-meal hunger, help balance out our palates, allow us to enjoy flavor without falling prey to the “tide me over” appetizer trap.

“There's something so luxurious about finishing a meal with cheese. It says, I'm not ready to put an end to the savoring, indulging and languishing over a meal,” says Caroline Schiff, Executive Pastry Chef at sought-after Brooklyn steakhouse, Gage & Tollner. “A cheese course also puts the cheese on a pedestal, so to speak. It becomes the main event and not just an ingredient; something to pay attention to. For a long time we didn’t really celebrate cheese that way in this country.” That said, fortunately, chefs like Schiff are here to re-invigorate our domestic affection for fromage, as well.

“We have a fantastic pastry chef, and a beautiful dessert menu — but sometimes you just want to linger over a few wedges of cheese with what’s left of some beautiful Barolo or Burgundy in your glass,” adds Steven Satterfield, the head chef at Atlanta’s much-celebrated fine dining spot, Miller Union. “It’s such a nice way of stretching out your meal.” 

As Satterfield sees it, semi-soft goat cheeses will pair beautifully with fruit compote — especially when they’re crusted in a layer of something complex and loud like ash. Cow’s milk cheese will play brilliantly alongside sour cherries and otherwise dried fruits — and on the other end of the spectrum, aged firm sheep’s milk cheeses of the Pecorino Romano PDO variety can make for perfect post-dinner treats. “Cheeses like Pecorino Romano PDO are a bit nutty and sharp, which can be wonderful at the end of a meal — especially paired with good sugar-roasted nuts, and some dried fruit like fig, prune, good quality raisins, or dried currants plumped in a little brandy,” he explains.

For Hesse, too, an after-dinner cheese course gives room for experimenting with creative pairing options. “Since cheese, by nature, will have a salinity to it, you don’t have to worry about pairings being cloying,” she says. Think: salted caramel with goat’s milk cheese, or chocolate chip cookies with Maldon salt and brie. “Pecorino Romano PDO is incredible with honey, there’s a great one I carry that has a high fat and moisture content, so the acidity is balanced, making it excellent for cheese plates. Maybe throw a sweeter citrus fruit on there for a pop of color?”

Hesse also recommends utilizing an after-dinner dessert course as an excuse to have some fun with wine selection. If you typically lean towards dry, mineral-forward, acidic wines, consider trying an off-dry bottle, without going full dessert wine, to counterbalance some of the savory, high-fat flavor of the cheese.

Of course, that’s not to imply that a cheese course precludes you from enjoying more traditional, capital-S Sweet desserts. Per Neelam Varia, pastry chef at Manhattan’s much-lauded Frenchette, a cheese course before dessert is a worthwhile move. “Cheese is never an afterthought for chefs — rather, it’s a component of a very thoughtfully curated menu,” she explains.  “And I am of the strong opinion that cheese is never to be utilized instead of dessert, but rather, as a wonderful bridge between savory and sweet.”

As Varia puts it, cheese in this particular context operates like a transitional phrase, a semicolon between courses. Much like good writing, good music, good conversation, segues are important as you move from one concept to the next. And a bit of most-meal fromage surely has the power to do that, rather poetically. 

“I have a cheese in the warehouse right now that's a triple creme with just a hint of apple brandy in it, which lends it some sweetness,” Hesse muses. “The cheese is incredibly rich on top of that, and I feel like its place in the sun is between the last bite of pork chop and the first cigarette once you’ve settled your bill and spilled onto the sidewalk.” 

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

For further dessert cheese inspo, check out the Pecorino Romano PDO Instagram account:

Or, check out this recipe for tasty sweet Pecorino Romano PDO cheese dumplings from Owen L’Aquila (a twist on the traditional Sardinian dessert “Seadas”):

Ingredients:

Fresh Chinese Dumpling Wrappers (Shanghai Style)

Pecorino Romano PDO- ½ pound (small diced)

Pecorino Romano PDO - 1 Tbl spoon (crumbled)

Flour - 1 Tbl Spoon

Honey - 1 cup

Pine Nuts - ½ cup (roasted)

Directions:

  1. Heat Pecorino Romano PDO on low heat in a sauce pot until it begins to melt, stir in the flour, and let it melt fully.
  2. Place the “dough” onto a parchment paper covered tray, allow it to cool.
  3. Knead dough until smooth and portion it into small balls about 1 inch wide.
  4. Wrap the dough balls in dumpling wrappers, you can close in a semi-circle shape or fold the edges to make a dumpling shape, then cover and refrigerate.
  5. Heat canola oil in a pot to 350*F and fry the dumplings in the hot oil until golden and crispy.
  6. Toss the dumpling with salt, Pecorino Romano PDO crumbles and pine nuts.
  7. Garnish with honey and enjoy!
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pkaqg9Eliza DumaisBranded StaffFood MunchiesCheeseTraveldiningFrench
<![CDATA[Crab Fried Rice Recipe]]>https://www.vice.com/en_us/article/ake4z5/crab-fried-rice-recipeWed, 22 Mar 2023 18:12:00 GMTServes: 2 to 3 
Prep Time: 30 minutes
Total Time: 45 minutes

Fried rice is big in Sri Lanka; a hybrid Sri Lankan-Chinese food, and it tastes as brilliant as you’d expect from two powerhouse cuisines coming together. This recipe is inspired by my cousin’s wife, Dharma, who made me some delicious fried rice for lunch one day when I went to visit her on her farm.

Like the busy working woman who taught me it, this recipe is intended to get you some of the highs of a Sri Lankan lunch as quickly as possible. This recipe is cooked fast, using cooked crabmeat (ideally the freshest you can get). You want the rice, on the other hand, to ideally be a day old, but I have included instructions if you need to cook it fresh.

Because crab curry is traditionally cooked in the north and east of Sri Lanka with murungai-ilai (moringa leaves), which have a slightly bitter taste, this recipe uses arugula to add some pep and freshness.

INGREDIENTS

for the Sri Lankan curry powder: ¼ cup plus 3 tablespoons|30 grams coriander seeds
2 tablespoons cumin seeds
2 tablespoons plus 1 teaspoon fennel seeds
1 tablespoon plus 2 teaspoons black peppercorns
2 tablespoons coconut or vegetable oil
8 to 10 fresh curry leaves
2 cups|70 grams dried Kashmiri or medium hot red chillies
¼ teaspoon ground turmeric

for the meat powder: 4 whole cardamom pods 
2 teaspoons fennel seeds 
4 cloves
1 (2 ½-centimeter) piece of a cinnamon stick 
¼ nutmeg, grated

for the rice: 2 ½ cups|350 grams leftover cooked rice (or ⅔ cup|125 grams jasmine, basmati or short-grain uncooked rice) 
3 tablespoons coconut or vegetable oil 
½ red onion, peeled and very thinly sliced 
15 fresh curry leaves 
2 garlic cloves, peeled and finely sliced 
1 ½ golf ball-sized pieces|75 grams of tamarind block, soaked in 60 ml warm water 
1 teaspoon salt, or to taste 
1 teaspoon SL curry powder
2 handfuls arugula leaves, chopped 
⅞ cup|200 ml coconut milk 
1 cup|150 grams picked, cooked crabmeat 
1 large organic or free-range egg 
1 teaspoon chili flakes 
1 tablespoon mayonnaise (Kewpie, if possible) 
1 teaspoon meat powder
2 spring onions, sliced on the diagonal 
2 tablespoons dry-roasted peanuts, crushed, optional

DIRECTIONS

  1. Make the Sri Lankan curry powder: Make sure the windows are open and the ventilation is on, because roasting the chillies will kick up an intense smell which carries through the house. In a dry pan over a low-medium heat, roast the coriander, cumin, fennel and black peppercorns for 1 to 2 minutes, stirring regularly, until they begin to be really fragrant, then pour them into a bowl. Add the oil to the pan, and cook the curry leaves and dried chillies for 2 to 3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine—you can blitz it in batches if you need to. Stir in the turmeric, and put the whole lot in a jam jar.
  2. Make the meat powder: Crush the cardamom pods a bit with your fingers. Put a small pan over medium-low heat, and add the cardamom, fennel seeds and cloves, and roast for 1 to 2 minutes. Remove from the heat, tip into a spice grinder or mini food processor along with the nutmeg and cinnamon, and blitz until fine. 
  3. Cook the rice: If you need to cook your rice, pour the uncooked rice into a saucepan and rinse loosely under the tap. Drain well, then cover in 1 cup|250 ml water. Place over a medium-high heat, bring to a boil, then lower the heat to a simmer and cover with lid. Cook for 10 to 18 minutes depending on what kind of rice you’re cooking, until the water is fully absorbed. Remove from the heat and let it sit for about 10 minutes, covered. Gently fluff the rice grains with a fork. 
  4. When you’re ready to make fried rice, squeeze the tamarind to extract, then discard, the seeds and skin, leaving behind the pulpy water. Add 2 tablespoons oil to a wok or large frying pan over a high heat. When the oil starts shimmering, add the about half the onion (which should sizzle), 5 curry leaves, and all the garlic. Stir-fry for 2 to 3 minutes, until the onions are translucent, being careful not to burn the garlic. 
  5. Lower the heat to medium-high, and add the tamarind water, salt, SL curry powder, rocket and coconut milk, and stir-fry for 2 to 3 minutes until it all bubbles a little bit. Add the cooked crabmeat, and let it soak up the curry for 2 to 3 minutes, stirring it once or twice to make sure the curry liquid touches all the crab. Spoon the crab curry mixture and all the liquid out into a bowl. 
  6. Back in the wok or frying pan, add the remaining 1 tablespoon of oil, turn the heat up to high and, when shimmering, add the rest of the curry leaves and red onion. Stir-fry until the onion is soft, then pull it over to one side and crack the egg into the middle of the pan. As the egg cooks, break it up with your spoon into pieces, to make small soft folds. After 30 seconds, add the chili flakes and let them cook in the oil. About 30 seconds later, add the cooked rice, along with the mayonnaise. Stir-fry everything for 2 to 3 minutes until the rice is heated through thoroughly and some bits are getting a little crunchy. Return the curried crab to the pan, stir-fry for 30 seconds, switch off the heat and add meat powder. Stir through, dish up and finish with sliced spring onions and peanuts, if using. Serve hot.

From Rambutan: Recipes from Sri Lanka by Cynthia Shanmugalingam. Used with permission of the publisher, Bloomsbury. Copyright 2022 by Cynthia Shanmugalingam.

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ake4z5Cynthia Shanmugalingam Amanda CatriniRecipe crabfried ricericeChineseSri LankanlunchdinnerGluten Freequickseafoodcoconut milktamarind
<![CDATA[Kubbeh Halab Recipe]]>https://www.vice.com/en_us/article/y3pekk/kubbeh-halab-recipeWed, 08 Mar 2023 12:00:00 GMTMakes: 34  
Prep time: 30 minutes 
Total time: 4 hours, plus 12 hours of soaking saffron 

INGREDIENTS

for the saffron water: 
1 tablespoon plus 1 teaspoon saffron

for the saffron rice: 
2 ⅔ cups|560 grams jasmine rice 
1 tablespoon kosher salt
4 ⅓ cups|1025 ml saffron water

for the saffron rice shell: 
1 cup|230 grams whole milk yogurt 
1 teaspoon baharat 
1 teaspoon ground Persian lime 
1 teaspoon kosher salt 
3 large eggs, beaten 
9 ½ cups|1400 grams saffron rice 
½ cup plus 2 tablespoons|70 grams rice flour

for the lamb ragu: 
2 pounds|900 grams lamb shoulder
1 small yellow onion, roughly chopped
½ small head fennel, roughly chopped 
1 rib celery, roughly chopped  
3 garlic cloves
1 orange, zested 
1 ½ tablespoons canola oil
2 tablespoons harissa 
2 teaspoons ras el hanout 
1 ½ teaspoons kosher salt, plus more to taste 
4 tablespoons|60 grams unsalted butter 
½ lemon, juiced

for the raisin-almond romesco: 
2 ¼ cups|320 grams raisins
2 tablespoons kosher salt 
1 tablespoon ras el hanout 
½ cup|130 grams almond butter 
2 teaspoons pomegranate molasses 

to garnish: 
fresh dill 

DIRECTIONS

  1. Make the saffron water: In a large bowl, dissolve the saffron in 4 ½ cups|1065 ml water. Cover and leave at room temperature overnight. The next day, strain, discarding the saffron threads. 
  2. Make the saffron rice: Heat the oven to 350°F. Place a piece of parchment paper in the bottom of a large Dutch oven, then add the rice and salt. Add the saffron water to the rice, spread the mixture into an even layer, and cover. Cook for 40 minutes, then remove from the oven and keep covered for an additional 15 minutes. Flip the steamed rice onto a sheet tray and fluff gently with a fork to separate the grains. Cool completely. 
  3. Make the saffron rice shell: In a large bowl, stir the yogurt, baharat, ground lime, and salt with the eggs. Add the rice and, using your hands, mix until combined. Using a fine mesh strainer, sift in the flour and mix to combine. Cover and refrigerate the rice shell until ready to use. 
  4. Make the ragu: While the rice is cooking, cut the lamb into 6-inch-by-1-inch strips. Place in the freezer for about 45 minutes, then grind using a large die. Refrigerate until ready to use.
  5. In the bowl of a food processor, purée the onion, fennel, celery, garlic, and orange zest. Place in a strainer set over a bowl to drain excess water and reserve the vegetables, discarding the liquid. 
  6. Heat the oil in a large skillet over medium-high. Add the lamb and press into the skillet so it is 1-inch thick. Cook, undisturbed and without flipping, until the lamb is brown, about 10 minutes. Stir, making sure to scrape the brown bits from the bottom of the pan, then stir in the reserved vegetables, the harissa, ras el hanout, and salt and cook, breaking up the larger pieces of meat, until slightly caramelized, about 5 minutes. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until the lamb is deeply golden, about 45 minutes. Stir in the butter and lemon juice and cook 3 to 5 minutes more, then season with salt and cool completely. 
  7. Form the kubbeh halab: Grab the reserved rice shell from the fridge. Portion the rice into 34 equal-sized balls and place on a parchment-lined sheet tray. Portion the lamb ragu into 34 equal-sized oblong pieces and place on another parchment-lined sheet tray. Refrigerate the rice and ragu balls for 30 minutes, until set. 
  8. Using a slightly wet and gloved hand, flatten out a rice shell into your palm, then add the lamb ragu and surround it with the rice. Roll between your hands to gently make a football shape. Transfer to a baking sheet lined with parchment paper and repeat with the remaining rice and ragu pieces. Refrigerate until ready to fry. 
  9. Make the raisin-almond romesco: Cover the raisins with 3 cups|710 ml water in a pressure cooker and cook on high for 15 minutes. Place the raisins in a strainer to drain, taking care not to press on them. In the bowl of a blender, purée the salt and ras el hanout into a fine powder. Add the raisins and purée on high until smooth, then cool.
  10. Add the almond butter to the bowl of a food processor and purée until light and airy, about 5 minutes. Let the almond butter rest for 5 minutes, then add ½ cup|160 grams of the raisin purée and the pomegranate molasses and process until smooth. Slowly stream in the remaining raisin purée and purée until smooth, then strain through a fine mesh sieve set over a bowl. Set aside until ready to use. 
  11. Fry the kubbeh halab: Heat 3-inches of oil in a large, heavy-bottomed saucepan until a deep-fry thermometer reads 350°F. Working in batches, fry the kubbeh until golden, about 5 minutes. Using a slotted spoon, transfer to a wire rack set over a baking sheet. Repeat with the remaining kubbeh.
  12. To serve, spread some of the raisin-almond romesco in the bottom of a medium bowl, then top with the kubbeh and garnish with the dill. 

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y3pekkZach Engel Amanda CatriniRecipe Kubbeh Halab lambragufriedricesaffronlunchdinnerappetizerRomesco
<![CDATA[Dal Tadka Recipe]]>https://www.vice.com/en_us/article/qjkwmm/dal-tadka-recipeWed, 01 Mar 2023 12:00:00 GMTServes: 2 to 4
Prep time: 30 minutes
Total time: 1 hour

INGREDIENTS:

for the dal: 1 cup|200 grams masoor dal or red lentils
2 tablespoons canola oil
1 cup|140 grams red onion, diced
2 garlic cloves, minced
1 tablespoon grated ginger
2 teaspoons ground coriander
2 teaspoons turmeric powder
1 ½ tablespoons lemon juice
1 ¾ teaspoons kosher salt
¼ to ½ teaspoon garam masala, depending on intensity
2 tablespoons ghee
1 teaspoon cumin seeds
⅛ teaspoon asafoetida
1 dried red chile pepper
¼ teaspoon Kashmiri chili powder or paprika (optional)

to serve: cilantro leaves
basmati rice
achaar, like Brooklyn Delhi Roasted Garlic Achaar
plain yogurt
papad or potato chips

DIRECTIONS:

  1. In a large fine-mesh strainer, rinse the lentils under running water until the water runs clear. Drain the lentils and set aside until ready to use.
  2. Heat the oil in a medium saucepan over medium-high. Add the onion and cook until soft and golden, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Stir in the coriander and turmeric and cook until fragrant, a few seconds more, then stir in the reserved lentils to coat. Add 4 cups|1 liter water and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the lentils have broken apart and the texture is almost creamy, about 30 minutes. In general, the final texture should be loose enough to mix into rice easily, but not be too soupy. Remove from the heat and stir in the lemon juice, salt, and garam masala. 
  3. Heat 2 tablespoons of ghee in a small skillet over medium-high. Add 1 cumin seed into the pan. When the seed sizzles, add in the rest of the cumin seeds and the asafoetida. Once the seeds are sizzling and dancing in the pan, add in the dried chile, then stir in the Kashmiri chili powder or paprika, if using. Immediately pour the mixture over the dal. To get all of the flavored ghee, put a spoonful of the dal into the skillet, stir, and spoon it back into the rest of the dish. Garnish with cilantro leaves and serve with basmati rice, achaar, yogurt, and papad or potato chips, if desired.

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qjkwmmChitra AgrawalAmanda CatriniRecipe daltadkadal tadkavegetarianeasylunchdinnerGluten Freestewlentils
<![CDATA[How To Do An Egg Cleanse For Your Aura]]>https://www.vice.com/en_us/article/wnbxnn/cleanse-your-aura-with-the-power-of-eggsFri, 10 Feb 2023 16:15:00 GMTNow may be a good time to engage in an ancient shamanic ritual to cleanse your aura and heal your afflictions—and all you need to accomplish these miracles is one humble egg.

We're talking about the art of an egg cleanse, also known as la limpia in Spanish. The practice may derive from Mexico and Mesoamerica, but similar traditions can also be found in the cultures of Italy and the Philippines. Practitioners differ on the details of the ritual, but the basics don't vary. So, let’s shell-out the details.

What is an Egg Cleanse Ritual?

Forget about the rise of egg prices – an egg cleanse might not help lower the cost of a half dozen carton, but adherents say it does help to get rid of any worries. If you or a loved one have had negative spiritual energy (whomst among us), you might consider an egg cleanse. Believers insist that by merely rolling an uncooked, whole egg all over your body, the egg will suck up the bad energies that plague you, cure your illnesses, and clean out your dirty, filthy chakras.

Want to get over your fears, get rid of toxic energy, or increase good luck? It’s believed that performing a ritual with this food pyramid staple could help with all of it. Stressed? Anxious? Grab an egg! what do you have to lose, besides six grams of protein?

According to Shaheen Miro, an intuitive, writer, and artist, the theory behind the egg cleanse is that the egg "has long been regarded as a symbol of life, the connotation being that it takes on energy." So you're basically going to transfer your repugnant energy into the egg and throw it away. Got it?

With that said, let's get cracking!

READ MORE: We Spoke to a Druid About the Occult History of Apple-Bobbing

1. Wash the egg in salt water and lemon juice

Step one is to take a fresh, unblemished egg and wash it in some salty water and lemon juice. Some advisors suggest passing the egg over a flame several times while saying a prayer—Crazywolf, who has a blog called Shamanic Readings, says he used this technique to rid himself of bad vibes from a Dr. John concert, so we'd advise you do the same. Traditionalists, like the people behind Old Style Conjure, suggest making "the sign of the cross" and saying "in the name of the father, the son, and the Holy Spirit" followed by "three 'our fathers,'" but if you'd prefer to remain ecumenical, many practitioners don't get religious about the ritual at all. As Miro suggests, "Say a prayer to whatever high power you wish. Ask for their assistance and blessing. Imagine the egg being touched by their presence." Or don't.

2. Roll the egg all over your body

Step two: Roll that egg all over your body like a purifying muscle roller. Miro says to hold the egg by your dominant hand and concentrate on any areas of specific pain. It might not hurt to "ask [a] Spirit to make the egg into a vessel which will vacuum off any discordant or negative energy you might be holding at the time. Be grateful and reverent," as Shamanic Readings suggests.

Hold tight, because stunning things may happen. Some claim fevers will abate and asthma will be cured. Others say the feeling is just generally pleasurable. In either event, according to the website known as Shamanic Egg Cleansing, if done correctly, you will be "literally lifted to a new place." That website says its clients find that "their vibration is continuously lifted through this ancient healing form. In this lifted state, clients are healthier, feel more powerful and more capable in life."

3. Crack the egg into a bowl of water

Wait a minute, though, because the best part of the egg cleansing process, in our humble opinions, is this: After the cleanse, you will crack the egg open into a bowl of water, let it settle, and then read the egg as if it were tea leaves.

READ MORE: This Portland Elementary School-Turned-Restaurant Is Haunted By an Undead Boy

If you have the good fortune to have your egg cleanse performed by a real curandera or healer, she will use her intuition and knowledge of shamanic principles to read the egg. But even if you don't perform your egg cleanse under the auspices of a professional, you may find that your egg is easy enough for a layperson to read. Several people have reported that after the ritual their egg, when cracked open, revealed a black yolk. As one commenter on Miro's website wrote, his post-ritual egg "looked like black snakes [and] the next time it was like bubbles with red dots." Another commenter even reported that the glass containing the raw egg promptly cracked itself.

Now that's some bad bad juju.

4. What do you do with the egg after a cleanse?

What to do with the post-ritual egg after it is filled with all of your nasty vibes? Miro suggests this: "Dispose of the egg by breaking it in the toilet and flushing it. Then dump a cup of salt and lemon juice down the toilet. Or throw the egg into a running stream. Or near a tree off of the property."

You want to get rid of that egg, stat. But consider this: If you do this ritual, you may find that you will be free of bad energy and ready to start anew, and you will be free to pollute yourself all over again.

Don't worry. The humble egg will be waiting to cleanse you and your disgustingly filthy aura.

This article was updated for clarity. It was originally published in October 2016

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wnbxnnAlex SwerdloffKate LowensteineggsSPIRITUALITYeggoccultThinkcleanseshamansmysticismfolk talesMUNCHIES guide to halloweenLa LimpiaBenedicariaPagtatawasegg cleansing MunchiesFoodEvergreen
<![CDATA[Fish Tacos Recipe ]]>https://www.vice.com/en_us/article/jgpbw3/fish-tacos-recipeWed, 08 Feb 2023 12:00:00 GMTMakes about 30 tacos
Prep time: 45 minutes 
Total time: 2 hours 

INGREDIENTS 

for the chipotle mayo: 
1 cups|205 grams mayonnaise
3 tablespoons chipotle in adobo
½ tablespoon lime juice 
kosher salt, to taste 

for the salsa verde cruda: 
5 tomatillos, quartered 
1 bunch cilantro
1 garlic clove 
¼ serrano chile 
¼ white onion, peeled 
kosher salt, to taste

for the pico de gallo: 
1 serrano chile, minced 
½ red onion, minced
¼ bunch cilantro, minced 
olive oil, as needed 
kosher salt, to taste 

for the coleslaw: 
1 large carrot, peeled and thinly julienned
¼ head green cabbage, thinly sliced
¼ head purple cabbage, thinly sliced
2 tablespoons apple cider vinegar
kosher salt, to taste 

for the tortillas:
2 cups|265 grams masa, preferably Maseca
3 tablespoons canola oil 

for the fish: 
2 ¾ cups|400 grams rice flour, plus more, for dredging  
¾ cup|100 grams gluten-free flour 
2 tablespoons potato starch
1 tablespoon garlic powder
1 tablespoon Mexican oregano
1 tablespoon paprika 
1 teaspoon baking powder
1 teaspoon cayenne 
1 teaspoon freshly ground black pepper 
1 (12-ounce|355-ml) bottle sparkling water, such as Topo Chico
⅓ cup|80 ml vodka 
1 tablespoon agave 
2 pounds|900 grams boneless, skinless fresh cod or any other fresh white fish such as hake or haddock, portioned into 1-ounce|30-gram pieces 

to finish: 
canola oil, for frying 
cilantro macho leaves
lime wedges

DIRECTIONS: 

  1. Make the chipotle mayo: Place all of the ingredients in a blender and purée until you have a homogenous sauce. Put in a squeeze bottle and reserve. 
  2. Make the salsa verde cruda: Place all of the ingredients in a blender and purée until smooth. Refrigerate until ready to use. 
  3. Make the pico de gallo: Mix all of the ingredients in a medium bowl and season to taste. Cover and refrigerate until ready to use.
  4. Make the coleslaw: In a large bowl and using your hands, gently massage all of the ingredients together. Season to taste, cover, and refrigerate until ready to use.
  5. Make the tortillas: Combine the masa with 1 ½ cups|375 ml water. Mix thoroughly for 2 minutes until a soft dough forms, then divide into 30 (20-gram) balls. (If the dough feels dry, add more water, 1 teaspoon at a time.) 
  6. Cut 2 circles from a plastic bag the same size as your tortilla press. Place one ball of dough in the middle of the plastic circles in a tortilla press and press down, creating a tortilla. Lift the tortilla and rotate it a quarter turn, then press it down again. Do this up to four times until it is an even thickness. 
  7. Heat a comal or large nonstick skillet over medium-high and lightly coat with oil. Add a tortilla to the pan and cook, flipping once, until charred, 1 to 2 minutes, then flip it again to steam the tortilla on the inside, about 1 minute more. At this point the tortilla should blow up a little; if it does this it means you are ready to get married and have a family ;-) Transfer the tortilla to a board and wrap in a dish towel to keep warm. Repeat this process with the rest of the balls. 
  8. Make the fish batter: Mix the rice flour, gluten-free flour, potato starch, garlic powder, oregano, paprika, baking powder, cayenne, and black pepper together in a large bowl. Slowly stream in the sparkling water, whisking to combine, then whisk in the vodka, and finally the agave. You are looking for a smooth batter with no lumps that is thick but still runny. If the batter is too thick, add water, 1 tablespoon at a time, until desired consistency. Set aside. 
  9. Make the tacos: Heat 2-inches of oil in a large saucepan until a deep-fry thermometer reads 350°F. Dredge the pieces of fish in rice flour, shaking off excess, then, using tongs, dip immediately into the batter, then into the oil. Fry until golden, 2 to 3 minutes, then transfer to a sheet tray lined with paper towels or a baking rack. Season with salt. 
  10. To serve, squeeze some chipotle mayo on a tortilla. Top with a piece of fish, then garnish with the slaw, pico de gallo, and cilantro. Serve with lime wedges and the salsa. 

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jgpbw3Luis HerreraAmanda CatriniRecipe fish tacosfishtortillasMasalunchdinnerGluten FreeTacosfriedsalsachipotle mayo
<![CDATA[Vietnamese Curry and Fried Chicken Recipe]]>https://www.vice.com/en_us/article/5d3w4q/vietnamese-curry-and-fried-chicken-recipeWed, 01 Feb 2023 12:00:00 GMTServes: 4 to 6
Prep time: 1 hour 30 minutes
Total time: 2 days

INGREDIENTS

for the chicken brine: 2 teaspoons dark brown sugar 
½ cup|125 ml teaspoons fish sauce 
½ cup|125 ml soy sauce 
1 tablespoon plus 1 teaspoon kosher salt 
2 teaspoons whole black peppercorns 
4 bone-in, skin-on chicken thighs 
4 chicken drumsticks

for the chicken marinade: 2 ⅔ cups|625 ml buttermilk
3 ½ tablespoons|50 ml hot sauce, preferably Crystal
3 tablespoons fish sauce
3 tablespoons soy sauce
1 tablespoon kosher salt
2 teaspoons garlic powder 
2 teaspoons onion powder
1 ½ teaspoons cayenne
½ teaspoon MSG
2 large egg whites 
¼ cup plus 3 tablespoons|100 ml pickle juice 
¼ cup plus 1 tablespoon|70 ml vodka

for the annatto oil: 2 cups|500 ml canola oil 
2 tablespoons annatto seeds

for the annatto roux: ¼ cup|60 ml annatto oil 
⅓ cup|50 grams all-purpose flour

for the curry: ½ cup|125 ml plus 2 tablespoons annatto oil 
1 large carrot, peeled and roughly chopped 
1 small Yukon gold potato, roughly chopped 
¼ cup|30 grams Vietnamese curry powder 
kosher salt, to taste 
1 thick stalk lemongrass, smashed and cut into 3-inch batons
¼ cup|35 grams minced ginger 
2 tablespoons chopped garlic 
1 large shallot, diced 
1 Spanish onion, diced 
1 bird’s eye chile, halved 
4 ¼ cups|1 liter roasted chicken stock 
1 cup|250 ml coconut milk, such as Aroy-d
dark brown sugar, to taste 
fish sauce, to taste 
freshly ground black pepper, to taste 
cilantro, to garnish

for the dredge: canola oil, to fry 
3 cups|420 grams all-purpose flour
⅔ cup|110 grams potato starch
3 tablespoons chickpea flour
2 tablespoons kosher salt
1 tablespoon cayenne
1 tablespoon onion powder
2 ½ teaspoons garlic powder
1 teaspoon MSG
1 teaspoon freshly ground black pepper

to serve
Vietnamese curry powder, to taste 
ground Tajín, to taste 
baguettes
cooked white rice

DIRECTIONS

  1. Brine the chicken: In a large bowl, whisk the brown sugar, fish sauce, soy sauce, salt, and black peppercorns into 4 ¼ cups|1 liter water until dissolved. Add the chicken, cover, and place in the refrigerator to brine for 6 hours or up to overnight. 
  2. Marinate the chicken: After the chicken has brined, in a large bowl, whisk together the egg whites, buttermilk, pickle juice, vodka, hot sauce, fish sauce, soy sauce, salt, garlic powder, onion powder, cayenne, and MSG. Remove the chicken from the brine and place it in the marinade, cover, and refrigerate for 6 hours or up to overnight. 
  3. Make the annatto oil: Combine the oil and annatto seeds in a small saucepan. Heat over medium until a deep-fry thermometer reads 300°F, then set aside to steep for 30 minutes. Strain and reserve. 
  4. Make the roux: Heat the annatto oil in a small skillet over medium. Add the flour and whisk constantly until the roux is a tan khaki color, about 5 minutes. Remove from heat, set aside, and cool. 
  5. Make the curry: Heat 2 tablespoons of the annatto oil in a large saucepan over medium. Add the carrots and potato and season with salt. Cook until starting to turn sear, then add 1 tablespoon of the curry powder. Sear until golden and toasted, about 2 more minutes. Remove with a slotted spoon and reserve. In the same saucepan, heat ½ cup|125 ml annatto oil over medium. Add the lemongrass and cook until golden and fragrant, about 1 minute. Add the ginger and garlic and cook until fragrant, about 1 minute, then add the onion, shallot, and chile. Season with salt and add the remaining curry powder, then toast until fragrant and the onion has softened, about 2 minutes more. Deglaze with the chicken stock, bring up to a boil, then reduce to a simmer. Add the coconut milk and season with salt, brown sugar, fish sauce, and black pepper. Simmer, covered, for 30 minutes to 2 hours (1 to 2 hours is best). 
  6. After 1 hour, add the carrots and potatoes back in and cook until soft, 15 minutes. Add 2 tablespoons of the annatto roux to the curry and bring to a boil, then cook until the curry has thickened, adding more roux 1 tablespoon at a time until desired consistency, about 3 minutes. Season to taste, ladle into a bowl, finish with a drizzle of annatto oil, freshly ground black pepper, and cilantro. 
  7. Fry the chicken: Heat 3-inches of oil in a large saucepan over high until a deep-fry thermometer reads 350°F. In a large bowl, whisk together the dredge ingredients. Drizzle some of the marinade into the dredge and massage it to create “craggles” before adding the chicken. Dredge each piece of chicken straight from the marinade, coating completely. Working in batches, fry the chicken until golden and crisp and a thermometer inserted into the thickest part reads 165°F, about 8 to 10 minutes per batch. Using a slotted spoon or spider, transfer to a baking sheet lined with a cooling rack, then dust with the curry powder and ground Tajín. Repeat with remaining pieces of chicken, taking care to bring the oil temperature back up in between batches.
  8. To serve, divide the chicken among plates and serve with bowls of the curry for dunking the chicken and baguettes for making mini sandwiches. And rice! Because R I C E ! ! !

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5d3w4qQuang Nguyen Amanda CatriniRecipe VietnameseCurryChickenfried chickenlunchdinnerfriedmarinadeBrinedunk
<![CDATA[Laarb Recipe]]>https://www.vice.com/en_us/article/88qxap/laarb-recipeWed, 25 Jan 2023 12:00:00 GMTServes 4 to 6 
Prep time: 30 minutes 
Total time: 3 ½ hours

INGREDIENTS

**for the laarb paste: **2 slivers from one piece galangal
6 dried Thai chilies 
¾ teaspoon ground cinnamon
1 whole star anise
1 bay leaf
1 whole cardamom pod
1 whole clove
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 Indian Long Pepper (Dili)
1 piece nutmeg
½ teaspoon whole black peppercorns
¼ cup|60 ml vegetable oil
1 cup|250 ml fish sauce
1 cup|220 grams palm sugar

**for the laarb: **½ cup|75 grams pine nuts  
1 small shallot, finely diced              
¼ cup|250 ml olive oil         
1 to 2 tablespoons laarb paste, to taste                                                 
2 tablespoons fried shallots, plus more for garnish 
1 pound|450 grams lamb loin, trimmed and very finely chopped 
kosher salt, to taste
¼ cup|3 grams roughly chopped Thai basil leaves                    
¼ cup|5 grams roughly chopped mint leaves
¼ cup|7 grams roughly chopped dill
1 (4.9-ounce|140-gram) package black sesame rice crackers

DIRECTIONS

  1. Make the laarb paste: Heat oven to 300°F. Combine the galangal, chilies, and the dried spices in an aluminum parcel and roast in the oven for 2 hours uncovered. Shake every 30 minutes and move the spices around. Remove from the oven and cool, then grind all of the spices in a spice grinder.
  2. Heat the vegetable oil in a small saucepan over medium-low. Add the ground spices and reduce the heat to low. Add the fish sauce and palm sugar and cook until it forms a thick paste, about 45 minutes to 1 hour. Cool and set aside.
  3. Toast the pine nuts: Heat a small skillet over medium-low. Add the pine nuts and cook until golden, 3 to 4 minutes. Place in a small bowl and let cool. 
  4. Make the laarb: In a large bowl, mix half of the pine nuts, the shallot, olive oil, laarb paste, and 2 tablespoons of fried shallots with the chopped lamb. Season to taste with salt.
  5. In a small bowl, combine the herbs. Reserve for garnish. Transfer the lamb mixture to a plate and top with some of the fried shallots and pine nuts. Garnish with the herb salad and a drizzle of olive oil. Serve immediately with the black sesame rice crackers.

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88qxapNick BognarAmanda CatriniRecipe laarblambRawtartarGluten Freethailunchdinnerappetizermeat
<![CDATA[Handheld Chicken Pot Pies Recipe]]>https://www.vice.com/en_us/article/7kbgvx/handheld-chicken-pot-pies-recipeWed, 11 Jan 2023 12:00:00 GMTMakes 15 or 16
Prep time: 1 ½ hours
Total time: 4 hours

INGREDIENTS

**for the Big Zesty Buttermilk Dressing: **½ cup|110 grams mayo (Duke’s or bust)
½ cup|120 grams sour cream
2 tablespoons buttermilk
1 tablespoon plus 1 teaspoon fresh lemon juice, or more if you like
2 teaspoons gochugaru (Korean chile flakes) or other red chile flakes
2 teaspoons Zatarain’s Creole Seasoning
½ teaspoon kosher salt (Diamond Crystal or about half as much Morton), or more if you like
½ teaspoon freshly ground black pepper

**for the filling: **one (4-to 4½-pound|1815-2040-gram) whole chicken (preferably one that had hobbies)
1½ tablespoons kosher salt (Diamond Crystal or about half as much Morton), or more if you like 
2 tablespoons freshly ground black pepper
2 tablespoons vegetable oil
2 large onions; 1 roughly chopped, 1 finely diced
2 large carrots; 1 roughly chopped, 1 finely diced
4 celery stalks; 2 roughly chopped, 2 finely diced
5 garlic cloves, roughly chopped
2 tablespoons granulated chicken bouillon (preferably Totole brand, optional but optimal)
¼ cup rendered chicken fat (ideally) or unsalted butter
¼ cup|30 grams all-purpose flour
3 tablespoons chopped thyme leaves
3 tablespoons chopped rosemary leaves
2 tablespoons Huy Fong Foods Sriracha
1 tablespoon Louisiana-style hot sauce
2 teaspoons sherry vinegar

**for the pies: **15 or 16 frozen roti paratha
2 large eggs
chicken salt or kosher salt
1 cup Big Zesty Buttermilk Dressing
two 2-ounce clamshells tarragon, finely chopped (about ½ cup|8 grams)

 DIRECTIONS

  1. Make the Big Zesty Buttermilk Dressing: Mix all the ingredients together well. If you want, add more salt and lemon. It keeps in the fridge for up to 10 days.
  2. Make the filling: Get your oven to 375°F. Spatchcock the chicken (if you don’t know, google it). Season it all over with 1 tablespoon of the salt and 1 tablespoon of the pepper. Get 1 tablespoon of the oil hot in a Dutch oven over medium heat. Sear the chicken (if it won’t fit, cut that sucker in half and sear in batches) on both sides until it looks like Kramer in that episode of Seinfeld when he butters himself and falls asleep in the sun. Throw the backbone in there, too, because why not.
  3. Put the chicken on a plate, then cook the roughly chopped onion, carrot, and celery plus the garlic for a couple of minutes, scraping up any browned bits. Add 1 cup|250 ml water, scrape some more, then add the chicken bouillon and another 5 cups|1182 ml water. Add the bird, cover with a tight lid or foil, and cook in the oven for 1 ½ hours. It’s done when you try to pick the chicken up by the leg and the leg comes off.
  4. Meanwhile, cook the diced onion, carrot, and celery with the remaining 1 tablespoon oil in a medium skillet over medium-low heat until the onion is translucent. Scrape them into a large mixing bowl and set aside. Now get the chicken fat hot in that same skillet over medium-high heat, then sprinkle in the flour and immediately get whisking until the flour smell dissipates and the resulting roux turns the barely golden color of a McDonald’s french fry, 2 to 3 minutes. Scrape it into a little bowl and set aside.
  5. When the chicken’s done, move it to a plate and let it cool. Use a mesh skimmer or spider to scoop out and discard the solids in the Dutch oven, leaving the liquid behind. Bring to a boil over high heat, then lower the heat to simmer until the liquid is reduced to about 2 cups|500 ml, 15 to 20 minutes. Whisk in 3 tablespoons of that roux (but keep the rest handy) plus the thyme and rosemary. Let it boil again and cook for a few minutes, until it’s as thick as Texas queso. Whisk in more roux, if necessary. Set this gravy aside.
  6. Ditch the skin from the cooled chicken (or treat your dog), then pick the meat into bite-size pieces and put it in the large mixing bowl with the reserved vegetables. Stir in the gravy, sriracha, hot sauce, sherry vinegar, and remaining ½ tablespoon salt and 1 tablespoon pepper. Add more salt until you’re happy. Let the mixture chill in the fridge for an hour or so (up to 3 days). Filling the pies is easier when it’s cooled down.
  7. To assemble those pies: Take the roti paratha packages out of the freezer and let them thaw for 5 to 10 minutes, so they’re pliable. You can separate them to speed this up. If they get too soft, pop them back in the freezer for a bit. For each potpie, scoop a slightly generous ⅓ cup|90 grams of the filling in the center of a roti paratha. Gently fold the roti paratha over the filling so the edges touch, gently pinch them together with your fingers, and then use a fork to crimp the edges to seal the dough. Get your oven to 375°F. Line a baking sheet with parchment paper or foil. Put the pies on the baking sheet with an inch or so between them.
  8. In a small bowl, whisk the eggs with 2 tablespoons water until solid yellow. Brush or rub the mixture on the tops and edges of the pies, then liberally and evenly sprinkle with the chicken salt. Bake until they’re ice-cream-cone brown and hot in the middle, 30 to 35 minutes.
  9. Mix the buttermilk dressing and tarragon in a bowl. Dip the potpies. Eat them.

Reprinted with permission from Turkey and the Wolf by Mason Hereford with JJ Goode, copyright © 2022. Published by TenSpeed Press, a division of Penguin Random House, LLC.

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7kbgvxMason HerefordAmanda CatriniRecipe pot pieChickenchicken pot pieBakedlunchdinnersnacksavoryTurkey and the Wolf