HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, September 29, 2011

Milky Way Tart adapted from Joanne Chang


         
       I’ve told you some of the story of Joanne Chang, the Harvard educated economist who threw in the towel and went on to open “Flour”, a Boston bakery and cafe that’s grown to three locations. That was between opening a marvelous pan-Asian restaurant called “Myers + Chang” with her husband, Christopher Myers.  But in case you missed it, Ms. Chang’s culinary education bears repeating; it is such an American story.  Ms. Chang grew up in a first generation Chinese American family in Texas.  Her introduction to American desserts consisted of visits to friends’ houses and the consumption of such great American classics as Wing Dings, Whoopie Pies, and Oreo Cookies.  Now, as one of the most inventive of bakers, Ms. Chang has re-invented some of her childhood favorites in recipes she shares in her cookbook “Flour” (Chronicle Books 2010). Here on Chewing the Fat, we’ve already shared her recipe for homemade Oreos (http://www.chewingthefat.us.com/2011/05/homemade-oreo-cookies-courtesy-of.html).  That was such a success that it was just a matter of time before Andrew tackled another one: Her delicious caramel and chocolate confection called the Milky Way tart.  And when he did, I think he actually improved it.

Monday, September 26, 2011

Tomato, Garlic and Mozzarella Stuffed Chicken Breasts



After I made these golden-seared chicken breasts with their moist center of plump ripe tomatoes, melted cheese and pungent garlic sauce, I wondered if I could call this an original recipe.  But when, exactly, is a recipe an original?  This is a hard question to answer because there don’t seem to be any hard and fast rules. Interestingly, copyright laws don’t give a lot of help here. From what I have read, while most cookbooks are themselves copyrighted, the individual recipes can’t be. The theory is that recipes are in the “public domain”.  This relies on the idea that several people can, at any time, come up with the same thing—ingredients and cooking techniques being pretty well universal. What copywriting a cookbook does is to bar copying every recipe out of that cookbook, in the same order, and then trying to make money out of your purloined manuscript.  But how then do people win Recipe contests?  Aren’t they all variations on something else someone else has done?  That’s factually correct. People who win things like the Pillsbury Bake-Off generally do so by adapting a recipe, changing up its key flavors but keeping the cooking method pretty much one that’s tried and true.