Using a pastry brush, brush the edges of the bottom crust lightly with water. Top the pie with the second pastry round, pressing around the edges until the crusts are sealed together. Trim the top crust to the same length as the bottom crust and tuck the edges under. Using your fingers (or a fork), crimp a decorative edge around the crust. Cut an X (or other design if desired) into the top of the pie crust for ventilation, and brush liberally with the beaten egg. Sprinkle with the coarse sugar and place in the oven, immediately reducing the temperature to 350°. Bake for 45 to 55 minutes, or until the crust is deeply browned all over. If the edges of the pie begin to get too dark before the rest of the piecrust, wrap them in aluminum foil.
Transfer the pie to a wire rack and let rest for at least 4 hours. Cut and serve (or eat whole without the use of your hands).
“Lardass! Lardass! Lardass!”
INSPIRED BY
JULIE & JULIA
Julie Powell, of the movie Julie & Julia, is a food blogger determined to cook through the entirety of Julia Child’s classic cookbook Mastering the Art of French Cooking in one year. The climax of this feat is her attempt at boeuf bourguignon, a dish so important and representative of the intricacies of traditional French cuisine that she decides to serve it to her first food critic. It’s a classic that’s hard to improve on, but we’ve included a pressure cooker version of Ms. Child’s signature dish, which saves time without compromising flavor.
Makes 4 servings
Ingredients
2 pounds boneless short ribs (or chuck), cut into 1- to 2-inch cubes
Kosher salt and freshly ground black pepper
5 tablespoons duck fat (or vegetable oil)
2 tablespoons all-purpose flour
2 cups red wine
2 cups water or chicken stock
1 yellow onion, quartered
1 clove, stuck into one of the onion quarters
3 ribs celery, cut into 4-inch pieces
2 rosemary sprigs
4 thyme sprigs
3 garlic cloves, smashed
4 parsley sprigs, plus ¼ cup chopped parsley for garnish
1 teaspoon black peppercorns
2 bay leaves
8 ounces pearl onions, peeled
4 large carrots, peeled and cut into bite-size pieces
8 ounces mushrooms, quartered
2 tablespoons cornstarch (if necessary)
8 ounces dried egg noodles
2 tablespoons unsalted butter
Dry the beef very well with paper towels and season liberally with salt and pepper. In a large Dutch oven, heat 4 tablespoons of the duck fat over medium-high heat. Once it’s shimmering, add the beef without overcrowding the pot (leave about 1 inch of room between the pieces). Sear the beef in batches until well browned on two sides. Transfer the meat to a bowl and set aside. When you’re finished searing the beef, a deep golden crust should have formed on the bottom of the pot. Sprinkle the flour into the pot and cook over medium heat, whisking constantly, until the flour is lightly browned. Gradually add the red wine, whisking vigorously to break apart any clumps. Once the mixture is smooth, continue cooking until the wine is bubbling and slightly thickened. Remove the pot from the heat.
Pressure cooker method: In a pressure cooker, combine the water or stock, yellow onion (with clove), celery, rosemary, 3 of the thyme sprigs, garlic, the parsley sprigs, peppercorns and bay leaves. Bring to a boil and add the beef and wine mixture. Make sure there’s enough liquid to just cover the beef (if not, add more wine). Cover and bring to high pressure for 30 minutes. Release the pressure according to the manufacturer’s instructions.
Dutch oven method: To the thickened wine, add the water or stock, yellow onion (with clove), celery, rosemary, 3 of the thyme sprigs, garlic, the parsley sprigs, peppercorns and bay leaves. Make sure there’s enough liquid to just cover the beef; if there’s not, add more wine. Bring the mixture to a boil, then reduce to a simmer and cover the pot, leaving the lid slightly ajar. Cook until the beef is very tender when pierced with a fork, about 1 hour and 30 minutes.
Preheat the oven to 375° and place a rimmed baking sheet inside. In a large bowl, toss the pearl onions, carrots and mushrooms with the remaining tablespoon of duck fat and leaves from the remaining thyme sprig. Pour the vegetables onto the hot baking sheet and spread them out evenly with a spoon. Roast until tender and browned, about 30 minutes. If the mushrooms start to dry out, remove them from the baking sheet and set aside.
While the vegetables roast, remove the beef from the braising liquid. Strain the liquid through a fine-mesh sieve, pushing on the vegetables with a spoon to extract all the liquid, then discard the braising vegetables. Return the liquid to the pan and bring to a steady simmer. Reduce the liquid until thickened and syrupy. If the mixture doesn’t thicken to your liking, blend the cornstarch with ½ cup of cold water, then whisk the cornstarch slurry into the braising liquid, 1 tablespoon at a time, heating gently until thickened. Add the roasted vegetables and beef to the pot.
Cook the egg noodles according to the package directions and drain well. Transfer to a bowl and toss with the butter, then season with salt and pepper. Divide the egg noodles among bowls, ladle the beef stew over the top, garnish with chopped parsley and serve.
INSPIRED BY
KRAMER VS. KRAMER
If you’re anxiously trying to impress your son in the wake of the dissolution of your marriage and family, or if you just enjoy a good breakfast, you can’t go wrong with French toast. Unless, of course, you get eggshells in the batter. Or forget the milk. Or make bread soup. If you’re striving for authenticity, try Ted Kramer’s eggs-in-a-mug method at home; if you’re striving for flavor, take a crack at this bourbon-infused version of the brunch classic.
Makes 2 servings
Ingredients
6 slices brioche, challah or white bread
1 cup whole milk
½ cup heavy cream
¼ cup granulated sugar
4 large eggs
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
¼