Snow storm prepping

While everyone is out swarming grocery stores and doing their best doomsday prep impression for the impending Snowmageddon '14, I figured I'd get in the spirit of it too.   However, rather than buy enough toilet paper, water and batteries to last for a year,  I'd spend my time baking something that would make the snow more bearable.  Before I talk about what that is, let me preface it with this:

Few years ago I got the Momofuku Milk Bar cookbook and fell in love with it.  The imagination and innovation that Christina Tosi shows in that book gives me something to aspire to.  I mean to come up with the apple pie cake that contains all aspects of an apple pie, but in cake form...  What the what?  I spent days trying out different recipes for cookies, pies, cakes and so on  (and the cornflake cookie, compost cookie and banana cream pie are among my favorites so make those sometime).  One of the more interesting things that I have fallen in love with is what they call a volcano.  It's wonderfully seasoned scalloped potatoes and caramelized onions wrapped up in bread dough that is topped off with cheese and baked.  It's like being hugged by grandma.

So, that's how I am going to prep for this end of the world snowstorm...with volcanoes.

Due to the nature of making these nuggets of joy, you're better off making the scalloped potatoes a bit in advance.  Also, the original recipe calls for pancetta and gruyere, but I substitute bacon and swiss cheese respectively.

Scalloped Potatoes -

 To start, in a saucepan combine a clove of smashed garlic, bay leaf, rosemary, salt, pepper, cream and milk.  Heat until simmering and remove from the heat and cover.  Let this mixture steep for 30 minutes.

 Meanwhile, in another pan cook the bacon until brown and crispy.  Drain and let cool.

  Peel the potatoes and cut into thin slices.  A mandolin makes the process extremely quick and easy.  Cover the potato slices with water until ready to use.

  In a 6x6 inch baking pan, place the potato slices like shingles and cover the layer with some of the bacon.  Cover with another layer of potatoes and bacon, repeat until the potatoes are all gone.  Strain the milk mixture to remove the seasonings and pour over the potatoes and bake for approximately 45 minutes in a 350 degree oven. (I often find I need to bake longer than 45 mins.)

When the potatoes are done, let cool and cover with plastic wrap. Weigh down the potatoes with something heavy and refrigerate for 2-3 hours until chilled.

Caramelized Onions -

Half and peel the onions and cut into thin slices.

Heat the oil in a heavy bottomed pan, approximately one minute.  Place the onions into the pan and let sit for 2-3 minutes without stirring.

 

 Add the salt and toss the onions.  Let sit 3-4 minutes and then stir.  Continue this process until all the onions are a deep brown color and soft.  Place into a bowl and let cool.

Dough -

 Add flour, salt and yeast to the mixing bowl and using the dough hook, mix.  Add the water and mix by hand using the dough hook until the dough resembles a shaggy mass.  Put the hook on the machine and attach the bowl and mix in the lowest setting for a few minutes until the dough comes together.  Then continue mixing 3-4 minutes until the dough is nice and soft. 

Place into a greased bowl and cover to let rise for 45 minutes until doubled in size.


To assemble the volcanoes -

Punch down the dough and divide into four pieces.  I rolled it out into a thin sheet and cut it into four pieces.

 On each piece of dough place a handful of the onions.  Then cut the potatoes and carefully place onto the onions.

Fold up the corners and the rest of the dough and pinch to seal.  Gently roll the dough to give it a nice round shape and place on a lined baking sheet, seam side down.

 Generously brush with the egg wash and then score an X into the top of each volcano.

Cover the X with a handful of cheese and then place into a 375 degree oven and bake for 25 minutes until golden brown and the cheese is melted and caramelized.

Let rest for a few minutes before eating.


The recipe for this one is long, so I'll just say to go and search for 'Momofuku Milk Bar Volcano recipe' on google and you'll find it.