The previously mentioned hand pie mold, although a wonderful contraption, still definitely comes with a learning curve. These were my first attempt, and even the ones photographed were the best of the bunch. I’m going to go ahead and lie and say the whole homemade look was planned. They aren’t janky, or f$#@ed up, just rustic. However you describe them they tasted great, and I personally think they look a little Martha Stewart with their modest authenticity.
Monthly Archives: February 2014
Recently I really broke out of the mold and made something completely different: brownies… stuffed/ swirled/ and topped with more sugar. Hold the phone…. that’s what all my posts are about.
About a month ago I started apprenticing with the home cooking school Just Simply…. Cuisine (you must check out their website and blog here). After helping with a class, by which I mean sampling all of the to-die-for food, the owner, Chris, gave me a box of flaked salt.
When thinking of what to make with the new ingredient my brain immediately jumped to brownies. That just demonstrates what a serious problem it is to have a sweet tooth. When I think of salt, caramel and chocolate still come to mind, is that sick or what?
Either way the brownies turned out delicious. The fleck salt not only added contrasting flavor but contrasting texture with the large crystals. The verdict: flecked salt > normal salt, every day of the week.