I bought dozens of ears of corn from the farmer’s market and carried them home on my back. I ate raisin fennel sourdough. I walked braless in Baltimore heat and stood in the shower for hours, the skylight casting a rainbow through the water. I sat in a sun-smoked attic barefoot with instruments and listened. I rode the bus downtown and up. I rode the bus to New York and back. I ate leftover ribeye from diners’ plates and passed around bottles of half-drunk, Spanish wine. I met a boy when I shouldn’t have. I met a boy at my doorstep, sleepy-eyed and all Tennessee smile. I snuck down South and fell in love with a boy strong with screams. I cried to a friend at Otto’s, a fork in hand to carve a path. I bought second peaches by the bushel. I ate them cold, bruised, and sweet.
Baltimore in the summertime carries with it a kindred kind of heavy heat. Cursed by and cradled in, the city heaves itself down its own streets through June, July, and August. It holds no exceptions for anyone. Soupy and sweltering, everyone is in it together.
The summer of 2014, I had started a job at Fleet Street Kitchen, a white tablecloth restaurant slipped into the Inner Harbor’s row of chains — Fogo de Chao, Hard Rock Café, obligatory Cheesecake Factory. It felt like a beacon of culinary; we sourced our ingredients from our farm twenty miles north. We poured cold water and held the ice. We served foie gras with maple banyul. It was thoughtful and thorough and something sort of sublime.
During the day I would arrive early, helping prep for that evening’s service — smoking duck breasts for charcuterie, clipping micro greens for garde manger. At night, I was support staff — hosting, bussing, assembling amuse-bouche and cutting bread for service until midnight. I worked for free in the mornings and for tips at night, just determined to be immersed in it all; happy to just be a part of it.
At 21 I was very much aware that this time next year, I would be out in the thrust of the real world. I wanted to spend this last summer teaching myself that I really didn’t need much, that saving mattered, and that as long as I was fully engrossed in food I would be happy. And I was.
My summer became a weird, food-fueled accretion, the center of which was my time at Fleet Street and orbiting around it was everything I could taste, make, consume.
I allowed myself $10 in groceries every week and to spend it only at the farmer’s market down the street from my college row house. Every week was the same — I would spend $3 on a dozen ears of corn, $1 on a pound of kale, $2 on seconds from the fruit farmer (most of the time peaches, but strawberries if I was lucky), and $4 on something new I had never tried before. I bought garlic scapes and made pesto, gooseberries which I ate by the handful and later made into jam, Cherokee Purple tomatoes so sweet I bit into them like apples. I would eat my farmer’s market finds for breakfast, devouring bowls of raw corn sprinkled with old bay. I’d lay on my blacktop roof to burn, biting into a peach in one hand, soft and sweet and cold. I would then go to work and subsist on family meal, taking its leftovers to eat on the bus ride home. The chefs would let me carry the remaining loaves of bread home and freeze them, hand them out to other students braving Baltimore’s sweltering summer.
Something in me began to shift – the way I lived, the way I talked, the way I thought and felt about food. That summer I fell in love with everything — with the corn I ate every day, with Baltimore’s weird, with riding the bus at one in the morning in my uniform, my lap stacked with loaves and loaves of bread.
That July I also met my fiancé, Tyler, at a post-hardcore show in a tiny Korean club hugged in that same heavy, heavy heat. It was only fitting that it was there and then that I dove, head and heart first, into love in that same heavy, heavy way I had with everything else around me.
I can never thank this city enough for the roots it planted within me, to the city that laid out so clearly for me these things I cherish so much. So this is my love letter to Baltimore – to its heat and its heart, pumping unhurried but hard beneath its movements and spaces that make it, truly, The Greatest City in America. I love you, and when I return and walk your streets, I’m sure of it that I’ll cry.
Below is a recipe that embodies a lot of who I was that summer. I hope that you enjoy it as much as I did making it. I made a sauce for it that of course I didn’t write down, but it had shallots and white wine, shrimp stock and old bay, crab fat and cream.
Corn Agnolotti
Ingredients
for the ricotta
- 1 gallon whole milk, not ultra-pasteurized
- 1 tsp kosher salt
- 80 ml (4 Tbsp + 4 tsp) distilled white vinegar
for the dough
- 560 grams (4 cups) all-purpose flour
- 4 whole large eggs
- 8 yolks from 8 large eggs
- 2 tsp kosher salt
for the corn filling
- 4 ears of corn, kernels removed
- 4 Tbsp butter
- 2 medium shallots, diced
- 1 clove garlic, diced
- 1/2 cup dry white wine
- 2 1/2 cup fresh ricotta (see above)
Instructions
for the ricotta
- Fill a pot with the milk. Stir in salt, if using. Heat over medium heat until milk registers 185°F (85°C) on an instant-read thermometer. Add vinegar or lemon juice and stir briefly to incorporate. Curds should begin forming almost immediately; stop stirring as soon as they've formed throughout the pot. Without stirring, continue to hold curdled-milk mixture at 185°F for 20 minutes. It's okay if the temperature fluctuates down to 175°F (79°C) or up to 190°F (88°C), but try to keep it in that zone for the full 20 minutes.
- Line a fine-mesh strainer with paper towels or cheesecloth. Using a slotted spoon, transfer curds to strainer and let stand until excess liquid has drained away (*see recipe notes). Exactly how long to let it drain depends on whether you want a moister final product or a drier one. Do not try to pour all the milky liquid through the strainer, as this will clog it and prevent the liquid from flowing through.
- Drained ricotta can be refrigerated, covered, for up to 2 days, though it is best when freshly made.
for the corn filling
- Heat a pan on medium heat. Add butter. Once butter is melted and hot, add the shallots and cook in translucent. Add the garlic and corn kernels and cook for 5 minutes, stirring. Add the white wine and cook until mostly evaporated. Set sautéd corn aside to cool.
- In a food processor, puree the mixture until smooth.
- Fold in the ricotta and chill until ready to use.
for the pasta dough (*see recipe notes)
- On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole eggs, egg yolks, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed. Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.
- Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle. Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.
- Meanwhile, place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2 inch thick. Set pasta maker to widest setting and pass dough 3 times through the machine at this setting. Place dough on a lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin, flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.
- Narrow the setting by 1 notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until you reach the thinnest setting. It should now be very delicate and elastic to the touch, and slightly translucent. Place rolled dough onto a work surface or baking sheet lightly dusted with flour or lined with parchment paper; sprinkle with flour.
assembling agnolotti
- Fill a piping bag with a 1/2" tip with the corn filling.
- Cut your pasta dough into 3" wide strips.
- Lay out one strip and pipe filling 1/3 up from the bottom. Fold over the dough and press down, making sure to press tightly against the filling. Pinch the agnolotti (*see recipe notes). Using a ravioli cutter, roll the entire length of the pasta strip where the fold meets. Using the same ravioli cutter, cut the agnolotti where you pinched them off.
- Place cut agnolotti on a tray lined with parchment paper. Dust with flour and either place in your refrigerator (if eating with the next two days), or freeze!
Notes
- I like to keep the ricotta whey and use it to add another layer of depth to stocks, soups, and sauces.
- The pasta dough recipe is a double batch of the fresh pasta recipe from Serious Eats.
- This Youtube video is great to watch if this is your first time making agnolotti.
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Mabuhay!
Welcome to the first Filipino recipe of curating time! And how lucky — it’s two recipes in one!
I think my family must have made hundreds of Siopao growing up. We’d make them from scratch for our school international fairs, spending the Saturday before cooking Adobo or Asadao, then that Sunday making the buns, steaming them by the dozen. We’d hand Siopao out to students during the fair that Monday, one of my favorite parts of high school. Different families would come together, cooking dishes from their respective cultures, and sharing them with the rest of the school. I think it’s something every school should do to foster curiosity and community, but anyway…
I filled this Siopao with Chicken Adobo, the unofficial official dish of the Philippines. The dough is so simple and perfect that it’s hard to mess up! I used the bao dough recipe from The Wok of Life, a great Asian cooking blog that gets it right.
I understand that recipes from other cultures can seem intimidating, so please, ask me any and all questions!
Siopao
Ingredients
for the dough
- 1 tsp active dry yeast
- 3/4 cup warm water
- 2 cups all-purpose flour
- 1 cup cornstarch
- 5 Tbsp granulated sugar
- 1/4 cup vegetable oil
- 2 1/2 tsp baking powder
for the filling
- 1 Tbsp olive oil
- 3 lbs boneless, skinless chicken thighs
- 1 cup distilled white vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 8 cloves garlic, minced
- 4 bay leaves
- 1 Tbsp crushed black pepper
Instructions
- In the bowl of an electric mixer with a dough hook attachment (you can also knead by hand in a mixing bowl), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed (approximately 2 minutes). Cover with a warm, damp cloth and let it rest for 2 hours.
- While the dough is resting, make the Adobo.Heat the olive oil in a dutch oven or similar pot over medium high heat. Add the chicken and brown in batches, removing the chicken once browned. Turn heat down to medium and sautée the garlic until golden brown. Add the chicken and its juices and the rest of the ingredients. Bring to a boil then simmer over medium-low heat for 1 1/2 hours.
- After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. Gently knead the dough until it becomes smooth again (approximately 1 minute). Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, cut parchment paper into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
- Roll the dough into a long tube and divide it into 10 equal pieces. You can also weigh the dough and divide it equally that way.Press each piece of dough into a disc about 5½ inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.Place each bun on a parchment paper square, and steam for 15 minutes over high heat. I steamed the buns in several batches.