Dhaka, Bangladesh
Retro meal fun with Milk Bar's new book

Retro meal fun with Milk Bar's new book

THE BOOK:Milk Bar Life: Recipes & Stories is Christina Tosi's follow up to Momofuku Milk Bar. It offers an inside view of "the culture, community and all-out sprint toward life through the food that surrounds and powers and guides" the New York bakery. Don't expect bakery recipes - these are off-duty favourites from Tosi and the Milk Bar team. They range from the wacky to the retro so get ready for Mac 'n' Cheese Pancakes, Miso Butterscotch Sundae and XXXL Lady Salad. THE AUTHOR: Brooklyn-based Christina Tosi is the chef/owner of Milk Bar, the bakery-inspired dessert branch of David Chang's Momofuku restaurant group. THE RECIPE: Tosi found this retro delight in her Aunt Sylvia's recipe card file. It feels rather naughty to buy refrigerated crescent rolls, but that's half the appeal. Chicken Puffs Adapted from Milk Bar Life by Christina Tosi. She recommends rotisserie or grilled chicken for extra flavour. ¾ cup (175 mL) chopped, cooked chicken ½ cup (125 mL) cream cheese, at room temperature ¼ cup (60 mL) diced yellow onion, green onions or shallots Kosher salt + freshly ground black pepper 235-g tube refrigerated crescent dinner rolls (dough for 8) About ½ cup (125 mL) seasoned Italian breadcrumbs In medium bowl, combine chicken, cream cheese and onion or shallot. Season to taste with salt and pepper. Mash well with fork or mix well by hand. Unroll crescent roll dough on counter. Separate into 8 triangles. Generously divide chicken mixture evenly among 8 pieces of dough, spooning it into centre. Wrap dough up and around chicken, pinching sides to seal seams. (You won't be able to roll as the package instructs, so do what you can and don't worry about the shape.) Place bread crumbs in shallow bowl. Roll puffs in crumbs. Place on parchment-lined or greased baking sheet. Bake in preheated 375F (180C) oven until golden brown, about 10 to 12 minutes. Serve hot.

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