All About Apples - A tasting menu from Scott Carsberg of by Scott Carsberg, Hillel Cooperman, Peyman Oreizy

By Scott Carsberg, Hillel Cooperman, Peyman Oreizy

100 pages 291 photos "capture the reality of the way Lampreias foodstuff is absolutely made."

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Extra info for All About Apples - A tasting menu from Scott Carsberg of Lampreia

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You need just enough batter to bind the apples together. About 2 to 1 ratio of apple to batter. Preheat the oven to 375 degrees. Bake until cooked through and through—roughly 80 to 90 minutes. To test whether the cake is done, put a knife in the middle periodically when you think it’s ready. When the knife comes out clean, the cake should be ready. Touch the blade carefully to your lip to check that the inside of the cake is hot. When the cake is done, remove it from the oven and lay the cake still in the pan on a rack so air circulates above and below the pan to cool the cake.

Let the mixture sit for a couple of minutes to settle. Fold it into a pastry bag with a medium even tip. Pipe onto parchment paper in smallish inch-high cylinders. Cut around the dumplings, leaving them on inch-square parchment paper rectangles. Crack the egg into the ricotta mixture. Mix until the egg has completely integrated with the ricotta. 56 Pork 1 tablespoon Pomache olive oil 2 organic pork loin chops (16 ounces) 1 teaspoon Sea Salt Add the julienned copa. Grate the apple onto a cutting board.

All from Scott Carsberg, Chef of Lampreia in Seattle, Washington. Over several weekends we spent time with Scott and Dana, one of his up-and-coming cooks, in the quiet kitchen at Lampreia. Sunday mornings we’d get up early to go watch Scott cook. The focus was on making the dishes, but we were there to question, document, and photograph every single move. It was tough at first. ” At those moments we’d have to back up, slow down, and retrace our steps so we could get down every detail. Scott adapted quickly, knowing when to slow down, when to explain in greater depth, and when to give context to what he was doing.

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