National Pie Day is January 23rd. This reminded me of the Bacon-Apple Pie at Lincoln. At the time I promised to get the recipe, so to honor the day, I did. Wearing all black, I slithered in through a skylight, broke into the office, and stole the recipe. Here it is:
Makes one 9-inch pie
3 tablespoons all-purpose flour, plus more for work surface
1 recipe Pate Sucre, see below
3 pounds crisp red apples: rome, braeburn, gala
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
1# bacon, sliced
On a lightly floured work surface, roll out one pate sucree disc into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. With a sharp paring knife, trim dough about ¾ inch over the rim. Turn rim of pie dough under to form a runstic crust. Freeze again until firm, at least 30 minutes.
Preheat oven to 400 degrees.
In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.
Arrange the strips of bacon over the top of the pie crust in a lattice, then fold the edges of the pie crust over the bacon and crimp.
Bake for about an hour, until the bacon on top is nicely crisp, the crust is browned and a knife pushes easily into an apple slice. This should be about an hour.
Every apple has a different water content and will react to cooking differently. So, just pierce with a knife to make sure the apples are soft and the bacon is crisp!
1 large egg yolks
2T ice water
1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
4 ounces (1 stick) cold unsalted butter, cut into small pieces
Lightly beat yolks and water in a small bowl until combined.
Pulse flour, sugar, and a pinch of salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 20 seconds. With the machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
Shape dough into 1 disk, and wrap in plastic. Refrigerate until firm, 30 minutes to overnight.
(Those of you who know me, realize that I couldn’t slither if my life depended on it. Instead I do something more like rolling; faster and faster as the momentum of my stomach increases. To be honest, Jenn at Lincoln gave me the recipe.)
Lots of bits and pieces of news; I’ll just throw them at you with a minimum of snide remarks:
Morgan Brownlow: Pork Dealer? So says Patrick Coleman over at the Mercury.
I hear there’s a new Mexican restaurant going into in the old Starbucks space on 20th and Hawthorne. It’s a local chain: La Palapa. I’m sure it will be as wonderful as all the other locations in the chain.
The old D.F. restaurant space in the Pearl District has been leased. It’s going to be called Metrovino. The owner used to manage Agrivino in Carlton, and previously worked at Nick’s in McMinville.
It seems the wide speculation among many that Morton’s was going to be closing, was premature. In a recent press release, they made sure to mention they have signed a new lease.
By now you have probably read here – Jack Yoss, executive chef of Ten 01 is leaving on a trip of self-discovery. First stop, Phuket. Who in their right mind wants to follow a dream and travel the world, learning and writing about their experiences? I hate him. Anyway, there are a few interesting rumors floating about concerning possible replacements. At least one gives me hope.
Dirty. That’s the name of a nightclub in Old Town I’m sure you’ll all rush to visit. Anyway, I just heard that the owner of Dirty will take over what was former Mercato space in the Pearl. I am told it will not become a full-fledged nightclub. Hmm… just what Ten 01 needs across the street.
Wondering what has happened to Lucier’s “famous” wine stock? They have been trying to unload it. Since there are a ton of rumors out there that it wasn’t stored properly, I’d say good luck with that. Buyers be darn careful! If they want to send me some samples, I’m happy to do a random test for quality. Hic.
Ruby Jewel, maker of some addictive ice cream sandwiches, has about 500 extras in the pumpkin ginger flavor. It seems the distributor ordered too many, and they are looking for suggestions as to what they should do with them. I’d say Oregon Food Bank (I’ll be joining their big promotion for the month of February). Those sandwiches are terrific, and bound to bring smiles to both kids and adults. Feel free to comment with your ideas.
I wonder if I could fit 500 in my freezer.
I just mentioned it, but I’ll do so again – we are participating in the Blog for Food promotion for the Oregon Food Bank. It lasts the entire month of February. Start saving some pennies for the promotion. Any amount is going to add up. Heck, if everyone who comes here in a week sent in five dollars, it would put a huge dent in their deficit.
A few of you have asked for an update on Beaker & Flask, Kevin Ludwig’s new venture in SE Portland. He tells me construction is plodding along (plumbing, bathroms, ductwork etc), and the plan is to cut the doorway and put in the new windows soon. If all goes well (and this project has been delayed several times so far), look for a Spring opening. Meanwhile you can experience some of Kevin’s drinks over in the bar at Clyde Common. You can also try out some more bar wizardry from Lance Mayhew over at 50 Plates. They will be working together along with Benjamin Bettinger, last Chef de Cuisine at Paley’s Place, now at Clyde Common.
Valentine’s Day is right around the corner. I’ll be doing an event roundup like I did for New Year’s Eve, so if you are a business doing something special for the occasion, drop me an email with the details asap. 100 words or less please! firstname.lastname@example.org
As reported previously, Andy Ricker of Pok Pok is opening a new restaurant in China Town, called Ping. It’s projected to open in about two weeks. The location is the old Hung Far Low building; construction is moving along quickly. The food is reportedly a mix of Vietnamese, Chinese, etc. The Ping website is now up (sort of): pingpdx.com
Speaking of Pok Pok, here is a bit of news about them. Andy quit using charcoal with the rotisserie last summer. At the time, there were a few irate comments here. Now Andy says, “One of our purveyors found a charcoal briquette that is made from hardwood, is all natural, burns more cleanly and is much easier to work with than the mesquite charcoal we gave up on this summer. The old iron lung has had a complete going over and (knock on wood) should be easier to maintain and easier to operate than it was when we put it up on blocks a few months back.”
Noble Rot is moving. To the old Rocket space. I kid you not. Leather, will be back in the kitchen.
I have mixed feelings about this. First of all, for me, a lot of the charm of Noble Rot is in the space, the sometimes iffy wine flights, the limited menu, and the very reasonable prices. Move it all to the sleek Rocket space, and I worry it will loose these characteristics. On the other hand, when Leather cooked at NR, the food was pretty damn good. Let’s hope they don’t change things too much.
Matthew Campbell of Cremant and Le Pichet in Seattle has moved back to Portland to take a position as the right hand man of Chef Greg Perrault at D.O.C.
Pork seems to be the most overused ingredient right now. Don’t people realize that’s SO 2008! Anyway, the “masterbacon” (cough) event was just held, and now comes Cochon 555. This is “5 pigs, 5 chefs, and 5 winemakers, a friendly competition for a cause.” It’s to raise awareness for Raphael House of Portland.
The new North West Barista Champion was crowned a few weeks ago. Out of 21 competitors, local barista Alex Pond of Fresh Pot placed 1st, and Kevin Fuller of Albina Press placed 2nd. Congratulations to both. I wish I had someone to interview Alex, as I think he’d have some interesting things to say.
The United States Barista Championship will be March 5-8 at the Oregon Convention Center.