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 pictures "capture the reality of ways Lampreia's meals is actually made."

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Split 1 fresh vanilla bean down the middle with a sharp knife. Scrape the insides out with the knife edge, being careful not to scrape off pieces of the husk. 83 Drop the contents of the pod (now on the knife) into the bowl with the sugar and egg mixture. Take the empty pod and place it in a shallow saucepan. Pour a ½ cup of whole milk into the saucepan over the pod. Warm gently on low heat. Continue whisking the sugar/egg/vanilla mixture until all the sugar is dissolved. This will take a while.

Slice into 1/3 - to 1/2- inch-thick coin-shaped discs. Place in the center of the plates on which they’ll be served. Allow to sit for at least an hour and gently come to room temperature. Gently drizzle no more than 1 tablespoon of truffle honey onto the gorgonzola, dripping a little bit on the plate near the cheese. Concentrate the bulk of the honey on the cheese itself. Layer the apple slices on top of the honey that’s covering the cheese. Arrange in a circular pattern with one apple slice in the center, and 3 others laid as overlapping petals.

Place in refrigerator, covered with a cloth towel, until ready to boil. 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.

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