As mentioned in our previous blog post, we recently purchased the Momofuku cookbook by David Chang. As part of our Valentine’s day dinner, I tried a few of his recipes and decided to blog about my experience and how the dishes turned out. Spoiler alert – it turned out surprisingly well!
One of the dishes that I was compelled to was the Roasted Sweet Summer Corn recipe. I was compelled for several reasons:
- I already had all the ingredients on hand though I did make a substitution for one of the ingredients
- It had miso butter – the two things we love!
- BACON (need I say more?)
- Roasted Onions. MM sweet and savoury 🙂
I didn’t have fresh corn on hand but frozen corn did the trick. I personally found this dish to be quite rich on its own so I tend to pair it with some carbs to cut the richness such as rice. I presume it would also taste great with potatoes (whether baked, mashed, or roasted). This dish was a great accompaniment to the steamed pork buns that I made, along with the cherry tomato salad and compost cookie for dessert.
Find out how to make this dish using the recipe below, adapted from the Momofuku cookbook. I substituted ramen broth with dashi simply because I don’t have the time or resource to make it and I felt it turned out just as well.
Recently we bought the Momofuku cookbooks – both the original and the milk bar one.
To be honest, both books have been gathering dust since we bought it a couple months ago – mostly because we were too lazy to get around reading it and most importantly, attempting the recipes. I did quickly glance over the recipes and I felt that quite a few of them were labour intensive but given Valentine’s Day was coming up, I felt now was a good time to put the book to good use. I planned everything out – I was going to make him a Momofuku themed dinner with this Compost Cookie being the final dessert. I’ll link to the other recipes I made once I post them 🙂
Now I’ve had the real compost cookie before and it was really good. I believe it is called the Compost Cookie because it has an assortment of mix-ins to the cookie. It’s not your standard singular flavour chocolate chip cookie. This cookie has ingredients such as potato chips, coffee grounds, rolled oats, chocolate chips just to name a few. Mind you I did leave out a couple of ingredients (mostly because I didn’t have them on hand but I was also desperately craving these cookies) but in my opinion, they turned out really well! In fact, we felt it taste very close to the cookies we got at the Milk Bar.
I did encounter some problems when baking it and that was the issue with spreading. The first time I baked these cookies, I followed the instructions to the T including the baking temperature and my cookies almost turned out like chips because they spread so thin. I tried it again but this time baking it at a much lower temperature and it turned out much better! It’s also important to bake the cookie dough when it’s cold and not room temperature.