What unusual ingredients can be found in a compost cookie recipe?
Okay, maybe it’s a little early in the day to be thinking about cocktails, but do dive into today’s article about homemade mixers, then plan to tune in to today’s Free Range chat at 1 p.m. Spirits columnist Jason Wilson and bartender extraordinaire Todd Thrasher will be with us to take on any drink-related questions. And as usual, the rest of the Food staff will be there to take on all the rest. Speaking of questions, here’s one we couldn’t get to last week: I had the most amazing drink recently. According to the menu, it contained pisco, lemon, rosemary-infused something and egg white; shaken, I presume, and served sans ice. Can you help me re-create it by suggesting proportions and a pisco brand (not pricey)? (The restaurant I had it at specialized in food from northern Spain, if that helps.) Thanks! I asked Jason Wilson to tackle this one, and here’s what he says. What you’re describing is a variation of a pisco sour. Check out the recipe we published a couple of months ago, and mak
Reconnaissance: Momofuku’s “Compost Cookie” A little while ago, Lauren emailed me to see if I had any ideas for coming up with a copycat version of Momofuku’s famous “Compost Cookie,” which includes pretzel pieces, potato chip crumbs, chocolate and butterscotch chips, and some other stuff…like flour. I thought it would be good to start with a standard cookie recipe and then substitute a measure of an ingredient for an equal measure of something off the wall. I have some pretty good ideas for my own version of this type of cookie, but I needed to check out the original to get a sense of the texture and the sweet-savory balance. So off to Momofuku Bakery and Milk Bar to pick up some source material. Sources: http://oatmealcookie.typepad.com/the_oatmeal_cookie_blog/2009/04/reconnaissance-momofukos-compost-cookie.
