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CV of Justin Lang

The ORIGINAL Pasty Recipe

Pasty

Original Pasty

Crust

  • 3 c. flour
  • 1 1/2 sticks butter (cold and cut into bits)
  • 1 1/2 tsp. salt
  • 6 tbsp. water

In a large bowl, combine flour, butter and salt.  Blend ingredients until well combined and add water, one tablespoon at a time to form a dough.  Toss mixture until it forms a ball.  Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly.  Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

Filling

  •      1 lb. round steak, coarsely ground
  •      1 lb. boneless pork loin, coarsely ground
  •      5 carrots, chopped
  •      2 lg. onions, chopped
  •      2 potatoes, peeled and chopped
  •      1/2 c. rutabaga, chopped (can substitute turnip)
  •      2 tsp. salt
  •      1/2 tsp. pepper

Combine all ingredients in large bowl.  Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface.  Put 1 1/2 cups of filling on half of the round.  Moisten the edges and fold the unfilled half over the filling to enclose it.  Pinch the edges together to seal them and crimp them decoratively with a fork.  Transfer pasty to lightly buttered baking sheet and cut several slits in the top.  Roll out and fill the remaining dough in the same manner.  Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more.  Remove from oven, cover with a damp tea towel, cool for 15 minutes.

Milwaukee Journal March 28, 1943  Welsh


Baked Egg Loaf

Ingredients:

  • 4 demi sourdough baguettes
  • 5 eggs
  • 1/3 cup heavy cream
  • 4 ounces pancetta, finely chopped and fried until crisp
  • 3 ounces gruyere cheese, grated2 green onions, thinly sliced
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees F.
  2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
  3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
  4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
  5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
  6. Allow to cool for about 5 minutes, cut and serve.

Cream Cheese Squares

Ingredients

  • 2 (8 ounce) cans refrigerated crescent roll dough
  • 2 (8 ounce) packages cream cheese
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup margarine, melted
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
  2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
  3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Sesame Chicken

Ingredients

for chicken:

  • 3 chicken breasts, cut into 1 to 1/2 chunks
  • 1/2 cup milk
  • 1 egg
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • Vegetable Oil for frying

for sauce:

  • 1/2 cup water
  • 1 cup chicken broth
  • 1/8 cup vinegar
  • 1/4 cup cornstarch
  • 1 cup sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon granulated garlic
  • 2 tablespoons sesame seeds, toasted

Cooking Directions

for chicken:
Place milk and egg in a shallow bowl and beat together. Place flour in a shallow dish, a pie plate works well, stir in salt. Dredge chicken pieces in flour, dip in egg and milk and back in flour. Heat oil (about 2 inches) in a deep skillet or Dutch oven to about 350 degrees. Fry chicken in batches until browned and chicken is cooked through. Remove to paper towel lined plate to drain.

for sauce:
In a medium sauce pan, add water, chicken broth, and vinegar. In a small bowl combine sugar and cornstarch together, stir into liquid. Add soy sauce, sesame oil and garlic. Cook over medium-high heat, stirring often, until it comes to a boil. Lower heat and cook just until thickened. You can pour the sauce over the chicken or dip each piece of chicken in the sauce.  Sprinkle with toasted sesame seeds and serve it all over rice.


Banana Split Bites

No real recipe, just some notes:

  • Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section.
  • Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.
  • Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry.

Chocolate Banana Crepes

Ingredients:

  • 1 cup all-purpose flour
  • 3 Tbsp. unsweetened dutch cocoa powder
  • 1 Tbsp. powdered sugar (or I used 2 Tbsp.)
  • 1 1/2 cups (I used 1% milk)
  • 2 large egg whites
  • 1 whole egg
  • 1 tsp. oil
  • 3 bananas, sliced
  • whipped cream
  • chocolate syrup, for drizzling
  • chocolate chips, for sprinkling (optional)

Directions:

In a large bowl, whisk together flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth.  (You can also do this with an electric mixer.)

Heat a large nonstick pan on medium-low heat, and grease with cooking spray. Pour 1/4 cup crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture.

To serve, spoon whipped cream into center of each crepe. Top with sliced bananas and fold each edge of crepe over filling. Drizzle with chocolate syrup and any additional toppings.  Serve warm.


Spaghetti Frittata

Ingredients

  • 4 teaspoons of extra-virgin olive oil
  • 3 medium onions
  • 4 large eggs
  • 1/2 cup of nonfat milk
  • 1/3 cup of freshly grated Parmesan cheese
  • 2 tablespoons of chopped fresh parsley
  • 2 tablespoons of chopped fresh basil
  • 1 teaspoon of salt
  • 1/2 teaspoon of freshly ground pepper
  • 1 tomato
  • 8 ounces of uncooked whole-wheat spaghetti

Preparation Instructions

Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)

Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.

Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.

Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.

Invert a large platter over the pan, grasp the platter and pan with oven mitts and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.


MADE: Toasted Marshmallow S’mores Bars

After collecting just a few different dessert Recipes, I decided to try one out today.  The main reason… nothing sweat to eat in the house.  After looking through all the different recipes, the Toasted Marshmallow S’mores Bars looked the simplest, and it was!  It took next to no time to make and super easy. The toughest part was measuring out the chocolate chips and not eat them all.  Timeframe, it was quick to!

One thing I do not agree with is eating them warm.  If you have ever cut/eaten a marshmallow, it is a sticky mess!  After finishing the bars, it says to cut them up, worst idea ever! The marshmallow sticked to everything and just was not pleasant.  I typically like my desserts a bit cold anyway, so into the fridge the pan went and a couple hours later, nice a stiff and easy to cut!  SO GOOD!


Pumpkin Monkey Bread

Ingredients

For the dough:

  • 3 1/4 cups flour, plus extra for kneading
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2 Tbsp unsalted butter, melted
  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 2/3 cup pumpkin puree
  • 1/4 cup sugar
  • 2 1/4 tsp active dry yeast

For the coating:

  • 1 cup sugar
  • 2 tsp cinnamon
  • 3/4 stick butter, melted

For the glaze:

  • 2/3 cup powdered sugar
  • 2 Tbsp pure maple syrup
  • 1-2 tsp milk

Directions

  1. In a large bowl, whisk together the flour, salt, and spices.
  2. In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.
  3. Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough inside.
  4. Cover and let rise until doubled in size, about an hour.
  5. In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).
  6. Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.
  7. Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.
  8. Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.

Chocolate Chunk Skillet Cookie

Ingredients

  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup chocolate chunks

Directions

1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.