Welcome to Press Play, where we ask chefs to share one of their favorite recipes, as well as a playlist to listen to while you’re cooking it. The prep and cooking time should match the duration of the music (but don’t feel bad if the tunes stop before you’re done).
Chef: Laurence Edelman
Restaurants/Bars: Left Bank
City: West Village
EDELMAN’S PLAYLIST BREAKDOWN
“I am an American guy (Jersey, no hate), and I guess I like what I think of as American music.
Classics—uncomplicated melodies and sentiments—which is really not unlike what I am trying to do at Left Bank. I want to make things that are simple, yes, but fantastic. Despite what the name might conjure for people, Left Bank is a New York City restaurant through and through. We just want to feed folks and make them feel good.
The maple pie is sugary decadent goodness. It’s stupid simple and completely real; You know exactly what you are eating.
The maple pie is sugary, decadent goodness. It’s stupid simple and completely real; you know exactly what you are eating.
You know—how do I say this without sounding like an asshole—cooking is me. It’s not just what I do or what I love or part of my life, it is me. So when I am cooking, I don’t have cooking music really. I want to listen to the same stuff I want to listen to when I’m on my bike or at home with my wife or at the market with my earbuds in. That’s Hendrix, The Beatles, The Band, and Manilow.”
The Recipe: Maple Syrup Pie
5 cups all purpose flour
2 teaspoons salt
1 stick butter
½ cup ice water
Preheat oven to 400 degrees.
Cut cold butter into cubes. Work flour and salt into butter until a grainy texture is reached. Gradually add water, kneading lightly until combined.
Grate and press dough into tart tin. Fill the dough-lined tin with dried beans (to keep the shape) and bake for 20 minutes. Remove beans. Bake 5-10 minutes further until cooked.
2 cups light brown sugar
½ cup all purpose flour
½ cup maple syrup
1 ½ cups heavy cream
Preheat over to 350 degrees.
While crust is cooling, mix all ingredients in a medium or large bowl.
Pour mixture into cooled pie crust. Bake for 40 minutes. Let cool.
Top with a dollop of crème fraiche or greek yogurt.