VALLERY LOMAS RECIPES

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GREAT AMERICAN BAKING SHOW WINNER VALLERY LOMAS MAKES A ...



Great American Baking Show Winner Vallery Lomas Makes a ... image

By all rights, Vallery Lomas should be a household name—or at least among people who watch televised baking shows (which is a heck of a lot of us). The lawyer and food blogger behind Foodie in New York bested the fierce competition on The Great American Baking Show and blazed to victory with a dessert trio including a Raspberry Mille-Feuille with Bourbon-Vanilla Cream that home cooks across the nation ought to be making in her honor. But they're not—yet. It has nothing to do with the recipe, which is excellent, aspirational, and achievable (and conveniently available below), or Lomas, who deserved all the accolades the prior seasons' winners received (there's no cash prize, but the exposure is invaluable for amateur bakers looking to turn their hobby into a career). Rather, ABC abruptly stopped airing the show after one episode when allegations of sexual misconduct unrelated to the show were raised against one of the judges, pastry chef Johnny Iuzzini. What should have been an unabashed and widely-televised moment of glory for Lomas was relegated to a quick recap and Facebook Live posted by the network. Extra Crispy invited Lomas into our kitchen to talk about the bittersweet situation and show off the grace, charm, and gobsmacking pastry skills that led her to victory.  Raspberry Mille-Feuille with Bourbon-Vanilla CreamNote: 1 cup cake flour (125g) + 1 cup bread flour (125g) can be substituted for a flakier consistency  Bird’s Custard Powder is available at most grocery stores and is also available on Amazon.com.Note: Puff pastry dough freezes well, so just put the rest in the freezer until you’re ready to use it.

Provided by Kat Kinsman

Number Of Ingredients 18

2 cups all-purpose flour* (250 grams)
1 teaspoon fine salt
4 tablespoons unsalted butter, chilled (57 grams)
10 tablespoons unsalted butter, frozen (143 grams)
½ cup cold water (4 ounces)
1 large egg, at room temperature
2 large egg yolks, at room temperature
? cup custard powder (50 grams)
1?¼ cups granulated sugar (125 grams)
2 cups whole milk (16 ounces)
1 vanilla bean
2 tablespoons bourbon
½ batch quick puff pastry dough (~300 grams)
1 batch pastry cream
½ cup heavy whipping cream (100 grams)
1-2 tablespoons bourbon
2 cups fresh raspberries
Powdered sugar for dusting

Steps:

  • Grate the frozen butter using a box grater. Place the grated butter in the freezer while preparing the rest of the dough.
  • In a large bowl, whisk together the egg, egg yolks, custard powder, and half of the granulated sugar. Whisk well, until the mixture lightens in color. 
  • On a lightly-floured surface, roll the dough into a rectangle that’s ¼ to 1/6 inch thick. Be sure to sprinkle with flour to prevent the rolling pin from sticking (if the dough sticks to the surface or the rolling pin, it will mess up the layers). Place the rectangle on a parchment-paper lined baking sheet. Use a fork to prick all over. Let the dough rest in the refrigerator for 45 minutes.  Preheat the oven to 350°F.

PIMENTO MAC AND CHEESE RECIPE - NYT COOKING



Pimento Mac and Cheese Recipe - NYT Cooking image

This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese — sharp yellow Cheddar, pimento peppers and cream cheese — cook into a sauce that’s creamier and tangier than the usual purely cheese base.

Provided by Vallery Lomas

Total Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 13

10 tablespoons unsalted butter, plus more for dish
Kosher salt and freshly ground black pepper
1 pound macaroni elbows
1/2 cup panko bread crumbs
1 small yellow onion, diced
2 garlic cloves, minced
1 jalapeño, minced (seeded if desired for mild heat)
1/2 cup all-purpose flour
1 teaspoon paprika
4 cups whole milk
12 ounces sharp yellow Cheddar cheese, grated (3 cups)
4 ounces cream cheese, softened
2 (2-ounce) jars sliced pimentos, drained (1/2 cup)

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
  • Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
  • Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
  • While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
  • Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.

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