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Binging with Babish: Pies from Waitress

Feb 20, 2020
"I'm making up a new cake in my head, I call it 'I don't want Earl's baby' cake. 'Baby screaming in the middle of the night and ruining my life' cake, New York style cheesecake, brandy spread... "and Jen, a special chocolate and strawberry oasis cake. Did you get it?" "I got it" "it's frankly a beautiful thing how each flavor opens one by one like a chapter in a book" Hey, what's up guys? Welcome back to Binging with Babish, where this week we're checking out a look at the Waitress

pies

Now, Adrienne Shelly, the writer and director of Waitress, was tragically murdered in 2006 and since it's the last episode to come out of the old kitchen, I thought it would be cool to donate a portion of the profits. to the Adriene Shelly Foundation, a non-profit organization that helps support women filmmakers.
binging with babish pies from waitress
There is a link in the video description where you can also contribute. But now it's time to get down to the business of making cakes. Now we've made pie dough several times in this program, we are just making a basic butter pie dough with food processor. You can see how to do it through the link in the top right corner of your screen... right now... As always, once we've formed the dough into a sort of pie crust pastry, we'll wrap it tightly in plastic wrap and refrigerate it for at least 30 minutes, ideally an hour before pounding and rolling it out.
binging with babish pies from waitress

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binging with babish pies from waitress...

I should probably also tell you what we're making today: "Bad Baby Pie" or "I Don't Want Earl's Baby Pie," which is a very simple quiche with ham and brie cheese. So, once you've pressed, not stretched, the pie dough into your baking dish, we're going to decoratively crimp the edges of our pie dough in the classic wavy pattern and then chill it again for 30 minutes. It helps prevent the crust from shrinking too much when we parrot the bacon, which we will do right now. cover with foil and fill with pie weights or if you don't have any, just some brown rice or beans will do and go ahead and bake for 10 minutes at 425 degrees Fahrenheit, during which time we will make our quiche. stuffed.
binging with babish pies from waitress
The only way I will deviate from your recipe is by adding a little cream to the beaten eggs. We'll then let our perfectly prepared, partially baked pie crust cool for about 30 minutes before layering a few slices of brie cheese the same way it does in the movie and a few hearty handfuls of ham and pouring in the seasoned egg filling. with a little bit of salt and pepper to make sure they're all evenly coated and then I have a baking sheet that I've been preheating in that oven at 425 degrees. I lowered the oven temperature to 350 degrees Fahrenheit and I'm baking. this type for about 35 minutes or until ready. then I'm going to let it cool for about 38 to 45 minutes until it's still warm and I'm going to cut myself a big slice and as you can see the way the brie is stacked makes it pretty localized in the center of the pie, but I don't mind.
binging with babish pies from waitress
You're going to hear me complain but alas it won't be joining the clean plate club because it needs something else, some chives, some garlic, some caramelized onions, try it yourself, be creative and choose ham if it doesn't turn out right . ...Next, we're going to choose horny old Joe's favorite chocolate strawberry oasis cake. We'll start by making a chocolate crumb bark with exactly 25 finally processed Oreo cookies and 5 tablespoons of melted unsalted butter. mix until it resembles wet sand and begin to press into your removable bottom tart pan. Some molds from our Amelie episode are perfect for pressing it into all the nooks and crannies you want to make it that nice and even and not too thick. a chocolate cake, not a chocolate batter cake, we want to set this crust shape, so we're going to partially bake it for about 8 minutes at 350 degrees Fahrenheit.
Time during which we are going to prepare our filling. We're combining one of the quarter cups of heavy cream with a pinch of instant espresso powder, a pinch of allspice and a pinch of cinnamon to account for the exotic spices described by old Joe. We'll bring it to a simmer and then add it to nine ounces of high-quality chopped chocolate. Let's combine them slowly. You want to beat slowly because you don't want to introduce too many air bubbles. Don't worry, this is sped up footage, I'm not actually beating that fast. Then once everything is nice and homogeneous, we add four tablespoons of unsalted butter cut into small pieces.
Again, whisking gently to combine, at this point it should cool enough so we can add two large, lightly beaten eggs. Again, slowly whisking, again, air bubbles, and there we go, we have our chocolate filling. It will be a rich, rich filling, almost like ganache, that we are going to pour into our cooled pie crust. and then, to top off the last few bubbles, stir them with a skewer as they rise to the top. Then we'll put it in a 250 degree Fahrenheit oven for 30 to 35 minutes until it jiggles but hardens and slight cracks form on its surface.
While we let this guy cool completely on a rack, we're going to make a simple chocolate glaze to hold our strawberries in place, combining three tablespoons of hot butter with two ounces of chopped chocolate topping and letting that melt and so on. 30 seconds, uncovering and whisking to combine and then to give it a little more shine we will add a tablespoon of hot water, again whisking to combine, make sure to whisk slowly because they bubble. We then poured it over our completely cooled cake, spreading it nice and even over the top and then started spreading it over sliced ​​strawberries.
After all, this is "Strawberry Chocolate Oasis Cake" so make it look good like a desert rose and remove this cake from its pan simply place it on top of the large tin and pull down the fluted sides and by It's finally time to cut ourselves a piece that looks good, like a chocolate cake, not a cake with a chocolate crust, and let's try it now, I know. You were probably worried about the espresso powder, but that just amplifies the chocolate flavor, it doesn't turn it into coffee, which would be strange with strawberries, and I have to say I only recommend it and it joins the clean plate club off camera .
The last and probably my favorite is a New York style cheesecake with walnuts and brandy. We'll start by making our graham cracker crust by processing six whole graham crackers along with two and one-third ounces of brown sugar, processing until fine and then adding two and 1/2 ounces of all-purpose flour, seasoning with a little salt and processing. once again.. before moistening, with 7 tablespoons of melted butter that we are going to process together until it reaches the wet consistency. sand. and now we're going to butter a 9 inch high sided springform pan to be precise before adding our graham cracker crust and tamp again with a pan until it's even and flat. and we will cook it in a 325 degree Fahrenheit oven for 12 to 14 minutes or until it starts to turn a beautiful brown color.
Now, it's time to make the cheesecake filling. We cut two and a half pounds or five whole servings of full-fat cream cheese in a blender and added five and a half ounces of sugar and a teaspoon of salt. making sure our stand mixer is plugged in and blend for about a minute until well combined... we're going to do many stages of blending because the more we blend the filling, the smoother it will be. so scrape down the paddle and sides of the bowl, add another five ounces of sugar and mix again on medium speed for about a minute.
Scrape down the sides again and now we'll add a solid third of a cup of sour cream, along with the squeezed juice of half a lemon and a good heaping teaspoon of vanilla extract. mix to combine medium speed about one minute. Now let's start adding eggs. We start with two large egg yolks, blend for a minute and scrape down the sides. and then we'll start adding six whole eggs, two at a time, blending for a minute each and then scraping down the sides. rinse and repeat. It will take a while so we can have a nice conversation in the meantime... who do you think is hot or Roz or Daphne?
During which season did Frasier really start to go downhill? I only know how to talk about Frasier...well, now that we've gotten our Frasier jokes out of the way, we have a nice, smooth cheesecake filling. So we're going to take an extra step to make sure it's extra smooth by passing it through a fine mesh strainer. and then it's time to finally pour it into our pre-prepared base like, oh shoot!!! I forgot to butter the sides of things!!!! so I'm going to pour and meticulously wipe down the sides...and then make sure to brush the springform pan with an extra layer of butter before pouring in the cheesecake filling. and as has become the theme of this episode, bubbles are the enemy.
They can just make your cheesecake crack, so run a fork over them and stir them as they rise to the surface. Then we'll bake this guy, slowly, at 200 degrees Fahrenheit for 45 minutes. removing it, to re-pop the bubbles that have risen to the surface. If I don't want a split cheesecake, we'll put this guy back in the oven at 200 degrees for up to two and three quarter hours. until its internal temperature is 165, as you can see there are some sharp spots here, it doesn't matter because I'm going to cover this with walnuts, despite my complaints about the cracks, into a 500 degree Fahrenheit oven for about 6 minutes and up to 12, until you get a beautiful burnished brown top.
We'll quickly run a paring knife around the outside of the cake to make sure it separates more easily afterwards, and let it cool for three hours. At this point, we are ready to unmold the cake, but we are not ready to eat it. However... unfortunately. we'll wrap it in plastic wrap and refrigerate it for four more hours and now that you've spent most of the day making a cheesecake... we'll pour some brandy! I'm kidding. we're just smearing this with brandy because that's what cake genius Jenna did in the movie and then we top it with some toasted and chopped walnuts, pecans (pronounced differently each time) and now we can finally enjoy the fruits of our job. a towering slice of rich, velvety, creamy New York-style cheesecake with... and I would say, a surprisingly crispy crust.
I couldn't taste the brandy at all, perhaps a brandy syrup would be better, but it was absolutely fabulous. I really recommend you try this one. . Get creative with sauces and dressings as we enjoy another worthy entry to the clean plate club, off-camera.

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