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

By Scott Carsberg, Hillel Cooperman, Peyman Oreizy

100 pages 291 pictures "capture the reality of ways Lampreias foodstuff is admittedly made."

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

Example text

As the apples cook, the color of the peel should start to darken a touch. But the color of the meat of the apples should stay light. Add a pinch of sea salt. Continue stirring. You want to cook until the edges of the apple start to soften, but you don’t want to go too far and start browning the apples. Cover when you’re not stirring. Chef Carsberg starts with Red Delicious apples. Chop and core the apple into quarters. Mix so that the apples get coated with the olive oil from the pot. Mix with a wooden spoon.

Mix with a wooden spoon. Check to make sure the apples are not changing color. Salt the mixture to taste. Pour the wine into the mixture. 74 Apple Soup continued Add 1 ¼ cups of Chateau Haut Bernasse. This is a sweet wine made like a Sauterne but originating from Mombazillac. You can experiment with substituting other sweet wines of the same region or style. Bring the contents of the saucepan to a gentle simmer on medium heat. When the mixture is simmering evenly across the surface, put a lid on it.

Bolzano Apple Cake Apple Cake. There are seemingly infinite ways to make an apple cake. But this isn’t just any apple cake. The cake is made of apples. I mean the dough (actually more of a batter) is really only there as connective tissue binding the apples together. This cake is like a wall of apple. Sweet apple bricks laid tightly one on top of the other. It comes to the table a sugary rectangle. The top of the cake has caramelized into a crumbly topping. It’s not only sweet but adds contrasting matte texture and yummy cake flavors to the stack of apples that make up the body.

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