Reb Roy Ramen

This is from the NYTimes recipe for "Perfect instant ramen."
My Korean friends did this when I was a kid-- but I have an American cheese prejudice, so I didn't think I'd like it. But American cheese isn't really exactly cheese, and that's important to this recipe. This isn't cheese-flavored ramen. Instead, the pasteurized process cheese product readily emulsifies with the broth to give it body and fat, almost to the point of seeming like a credible ramen broth. It's quite a neat trick.

I made it to the letter of Jeff Gordiner's transcription of the recipe. I liked it, but it was too brothy for me (I'm odd; I like a less brothy ramen); I wanted it saltier; and I could still taste just a bit more of the American cheese flavor than I would have liked. So I tried it again. I trimmed the 2 1/4 c water to 1 1/2 and cut the Kraft singles from 2 to 1. This solved all three problems-- less broth; less cheese per unit broth; and more flavoring packet per unit broth. I also don't find the described method of poaching the egg to work-- I have to keep it over heat and watch the egg set. Then I scoop the egg out and hover it over as I pour the noodles and broth over the cheese, butter, sesame seed, and scallion. Stirring everything to emulsify the cheese destroys the poached egg, and I like it whole.

boil 1 1/2 c water.
Add a packet of ramen noodles.
Cook 2 min. Meanwhile, put in your serving bowl:
            1 kraft single, torn up
            1 t butter
            1/2 t sesame seeds
            1 scallion, white and green parts, slivered
Add seasoning packet (roast chicken is good), stir, cook 30 sec.
Carefully plop in an egg. Don't stir, but you can fold the noodles up over it. Poach at least 1 minute, or until set.
Spoon out the egg. (Some noodles might come with it)
Pour the broth and noodles into your serving bowl and stir until the cheese is emulsified. Plop back in the egg and serve.

Yeasted bara brith

Beca Lyne-Pirkis represented her Wales home on The Great British Bake Off with this traditional bara brith. Then my friend Tamra repped it as her ancestral home at a vaccination celebration tea.

450 g /1 lb flour (bread or AP)

7g salt

20g/ 3/4 oz fresh yeast or 1/4 oz instant yeast

75g/ 2.5 oz butter, plus extra

50g/ 1.75oz brown sugar

2 t mixed spice

350g/ 12 oz mixed dried fruit, such as raisins, currants, sultanas, cranberries, cherries

1 egg

255 ml/ 8 fl oz strong warm tea (Tamra used Earl Grey)

oil, for greasing

for the glaze: 50 g /1.75 oz sugar + 50 ml/ 1.75oz water

Place flour, salt, and yeast into a large bowl and rub in butter to the texture of fine breadcrumbs. Mix in sugar, spice, and fruit until evenly distributed. Add egg and tea and bring mix together to form a dough. Knead until smooth. Cover it in the bowl with oiled cling film till doubled, at least 1 hr.

Preheat oven to 400 F. Grease a 2lb loaf tin.

Punch down the dough, shape it into the loaf tin. Cover and prove ~30 min. Bake in the center of the oven 20 min, then cover with foil and bake for 25 more minutes.

Turn out of the tin and cool for 20 min. Meanwhile, make the sugar syrup by bringing equal parts water and sugar to a boil and cooking till syrupy, then brushing the loaf with it. Cool before cutting, and serve plain or with butter.

Rhubarb Custard Pie

 More rhubarb, more custard, more Maine. This is from Jane Cleaves McKenna from Bowdoinham.

1 generous T butter

1 1/4 c sugar

3 eggs

1 generous T flour

2.5-3 c finely chopped rhubarb

pastry for a double crust pie

Preheat oven to 425. 

Cream butter and sugar. Add eggs, then flour. Beat well until smooth and creamy. Add the chopped rhubarb.

Bake in a latticed crust for 15 minutes, then reduce temp to 375 for 30-40 min more until nicely browned. Cool.

Grapenuts Pudding

 More from the Maine cookbook! I really like Grapenuts ice cream, and (weirdly) like pudding even better than ice cream most of the time.

This one is credited to Ada Foss Cobb of Monson, Piscataquis County.

4 eggs

1/2 c sugar

1 t vanilla

1/4 t nutmeg, + extra for sprinkling

3 c milk

1/4 c Grapenuts cereal

Beat eggs. Stir in sugar, vanilla, nutmeg, and milk, then stir in Grapenuts. Pour into a buttered baking dish and sprinkle with nutmeg. Bake in a water bath at 375 degrees for about (30) minutes and then turn the oven down to 350 degrees and bake until a knife comes out clean.