For the macaroni and cheese, I used Chef Jean Pierre’s recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.
2 tbsp brandy (I used whiskey this time, turned out great)
Salt and pepper
Finely chop all the solid ingredients (food processor works great for this).
Heat butter over medium heat. Add mixture and saute a moment.
Add whiskey, salt, and pepper. Stir.
Saute 10-15 minutes or so, until the mixture is pretty dry.
Beef Wellingtons
Duxelles
2 filet mignon steaks
Salt and pepper
Mustard
1 sheet frozen puff pastry (or make your own if you hate yourself)
4 slices prosciutto
2 egg yolks
Thaw a sheet of puff pastry per directions (40 minutes for mine).
Salt and pepper steaks.
Saute over high heat for 30-45 seconds on each side to sear. Let cool.
Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.
Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.
Cut puff pastry sheet in half lengthwise.
Place two slices prosciutto on each piece of pastry.
Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).
Place a steak on top of the duxelles.
Top each steak with half the remaining duxelles.
Fold puff pastry up and around the steaks, sealing the edges.
Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).
Preheat oven to 400 degrees.
Unwrap Wellingtons.
Beat 2 egg yolks and use as egg wash on the Wellingtons.
Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.
Bake for 20-23 minutes, until pastry is golden brown.
Pink Peppercorn Sauce
1 shallot, sliced
1 clove garlic, smashed
2 sprigs thyme leaves
1/2 cup brandy (Again, I used whiskey)
2 cups beef stock
1 cup heavy cream
1 tablespoon mustard
2-3 tbsp pink peppercorns, lightly crushed
After searing beef in pan, add 2 tablespoons olive oil.
Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.
For the macaroni and cheese, I used Chef Jean Pierre’s recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.
My dumb ass initially missed the lowercase L, and read your headline as A.I. Pastor. Then I contemplated a completely robotic church, and, thanks to your pic, got really hungry.
But mostly I just want to start the “Robots to save your soul” campaign and automate religion.
Welcome to the church, fellow human. Please attend to the baptismal dunking machine. That’s Henry, our resident industrial arm robot. 7487 pitches this week, and he’s never missed. Alexa will take your confession in the next booth. Don’t worry, anonymity is a thing of the past, and your confessed sins will be reflected in your Amazon shopping list. Finally, the two vending machines will provide the body and blood of Christ, both expertly prepared on the spot with both wine and grape juice options available.
Mmmyyyeeeeh. Wikipedia page for Pie says otherwise from what I can see? It needs to have some sort of filling, and the crust needs to be a type of casing, whether a cover/top casing or bottom casing, or both. The only mention of pizza that I can see is a link to the page for Chicago style pizza like here, as well as calzone, which both seem to fit the definition of a pie as described.
I’ll stretch to concede that this style of pizza is both a bastardized pizza and a pie, by modern/conventional standard. But not all pizzas are pies. Good compromise.
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