The Milk Bar is Monday! In case you're new to these parts, MBM is a project I started last year with a few other bloggers to cook our way through the Momofuku Milk Bar Cookbook by Christina Tosi. So far it has been proven to be one of the most rewarding and challenging projects I have taken ON- I really like these and Mondays!
Most of the recipes in the cookbook are sweet, I always get a little excited when we make something tasty. The last time we did Bombs Bagel I loved, and today I share a recipe that I liked more. (If that's possible.)
It starts with the same basic dough with Christina Tosi called "Mother Dough" as used in every recipe in the book with bread. Flatten dough rounds are filled with caramelized onions ball, and potatoes scalloped slab of bacon. Everything is sealed and rolled into a ball, which we cut a small opening in the front cheese filling. I mean, I should not describe much to show how delicious it is not?
We stretched the dough so thin, I assumed he was going to explode during cooking still doing more "volacno" - like. But everything remained put- potatoes get soft and creamy, melting cheese and get crisp and caramelized on top. We enjoyed these for a Saturday in the middle snack and could not get over how good they were. The dough is thin and crispy, leaving the ingredients inside really shine. The sweetness of onion was a great contrast to the salty bacon and rich potatoes. This is certainly a concept that I'll try again. What can I stuff inside these babies?
is just Erin and I post today-but make sure to check your magnificent volcanoes here
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- 1 recipe Mother Dough (see below), increased
- 1 recipe caramelized onions (see below)
- 1 Gratin recipe (see below)
- 1 egg
- ½ teaspoon of water
- Gruyère 1 cup grated cheese (I used white cheddar)
- Heat oven to 375.
- deflate and flatten dough on a clean dry surface. Cut the dough into 4 equal pieces. Use your fingers to gently stretch each piece of dough into a mini-pizzas about 6 inches wide.
- Spread onions evenly between the towers, scooping in the center. Take scalloped potatoes from the refrigerator and cut into four squares of 3 inches. Use an offset spatula to fight each square of potato gratin hob and a round of dough directly on top of the onions.
- Take the edges of each circle of dough and pinch to seal so that there is no grain of onion or potato in sight, then gently roll the ball between the palms of your hands to ensure the volcano has a round shape, roll it well, dinner. Arrange volcanoes, seam side down, 5 inches apart on a baking sheet or parchment-lined silicone.
- Whisk the egg and water and brush generously with egg wash on buns. Use a paring knife to cut on January 1 inches long X in the top of each volcano. Divide cheese evenly among the volcanoes, the stuffing in the X in each.
- Cook volcanoes for 25-30 minutes, or until the pastry is deep golden brown and the cheese on top is caramelized. (It took me a little longer for me to turn golden, and I ended up sticking them under the grill to help toast the vertices) They are best served warm; let cool for at least 10 minutes before digging in. Leftover volcanoes can be stored in an airtight container in the refrigerator once cool. Heat before eating.
- 2 tablespoons vegetable oil
- Spanish 2 medium onions, halved and thinly sliced
- 1½ teaspoons kosher salt or sea
- heat oil in a large flameproof casserole pan over medium-high heat for 1 minute or until that it is very hot but not smoking. Add the onions and let them cook for 2-3 minutes without stirring.
- Mix the onions with a large spoon or spatula season with salt. Reduce heat to medium-low. The rest of the caramelization process occurs slowly over medium-low heat for 20 minutes. You do not have to be on them all the time, but stay nearby. Mix the onions on themselves every 3-4 minutes so they receive all their time on the bottom of the pan. Onions cry and then slowly take the color as they release their liquid. When your onions are the color of a brown paper bag, they are made. Cool completely before using in volcanoes, or store in airtight container in refrigerator up to 1 week.
- 1 clove garlic
- ½ cup heavy cream
- ⅓ cup milk
- 1 bay leaf
- ¼ rosemary sprig
- ½ teaspoon kosher or sea salt coffee
- pinch of freshly ground black pepper
- 3 oz cooked crispy bacon, cut into 1-inch size pieces.
- 2 baking potatoes
- Smash the garlic with the back of a knife and remove the skin. Put the garlic in a small saucepan with the cream, milk, bay leaf, rosemary, salt and pepper and simmer over low heat. Once simmering, remove from heat, cover and let steep for 30 minutes. Cream mixture may seem stronger and more seasoned, but it will eventually all season scalloped potatoes, so it's all good.
- Peel the potatoes and cut them just thicker than paper thin slices, about ⅛ inch thick. Immerse them in a bowl of cold water.
- Heat oven to 350. Shoot a square baking dish 6 inches. (I did not and improvised with a 8x8.) Layer the potatoes in the pan like shingles, put pieces of bacon between each layer of potatoes shingles until you are on apples land and bacon. Fish the herbs and garlic from the cream mixture infused with a slotted spoon or regular, then pour the cream over the potatoes.
- Bake for 45 minutes or until the potatoes on top are golden brown and a milky translucence but not burned or processed into potato chips. If you taste one and it does not worry cooked food, they will still be a little uncooked. Do not forget that they will have more time cooking inside volcanoes.
- 7. Cool and cool scalloped potatoes in the refrigerator for 2 to 3 hours, covered with foil and a bowl of leftovers, (or in my case a bag of flour,) the weigh down and keep all tight and condensed shingles in the tray.
- Use in the volcano, once cool. To store for later use, take the weight off, wrap scalloped potatoes particularly well in plastic wrap and return to refrigerator up to 5 days.
- 1¾ cups flour bread
- ½ tablespoon kosher salt or sea
- heaping ½ teaspoon active dry yeast (technically you want more ½ teaspoon 1/16 if you can measure this stuff)
- ¾ cup plus 2 talbespoons water at room temperature
- vegetable oil
- Mix flour, salt and yeast in the bowl of an electric mixer free-standing-do by hand, using the dough hook like a spoon. Continue to mix by hand as you add water, stir for 1 minute, until the mixture has come together in a shaggy mass.
- Fit the bowl and hook the machine and mix the dough on the lowest speed for 3 minutes, or until the dough is smooth and more consistent. Then knead for 4 minutes at the lowest speed. The dough should look like a wet ball and should gently bounce when pushed.
- Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let rise at room temperature for 45 minutes.
- The paste is ready for use as shown in the following recipes. If you do not plan to use your mother Dough the day you do, you can store it in an airtight container at least twice its size in the refrigerator up to 3 days. Get out of the refrigerator and let it come to room temperature for 30 to 45 minutes before using.