By Scott Carsberg, Hillel Cooperman, Peyman Oreizy
100 pages 291 images "capture the reality of ways Lampreias meals is de facto made."
Read or Download All About Apples - A tasting menu from Scott Carsberg of Lampreia PDF
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Extra info for All About Apples - A tasting menu from Scott Carsberg of Lampreia
Once off the heat, put the entire mixture in the blender. Blend at the maximum setting for 4 to 5 minutes until there are no pieces left. Pour the mixture into a bowl through a fine sieve. Use a ladle to push the soup through the holes in the sieve. Salt to taste. No more than a fingerprint of cinnamon to taste. Be careful with the cinnamon. It may seem gentle when you first put some in the soup, but over time it can sneak up on you and dominate the flavor. There will be cinnamon in the cream, so a tiny bit in the soup is really more than enough.
You’ll have to judge this yourself. 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.
In general, don’t use extra virgin olive oil for cooking–it’s wasteful. It’s quality is for finishing. It’s meant to be put on things that are already cooked or warm or done. Let the loin cook on one side and brown before ﬂipping it. When the meat has gotten mostly cooked on each side (flip when it’s ready on one side), it’s time to baste. Take 1 bay leaf and a small amount of thyme and put them in the pan with 2 tablespoons of butter. Mix with a metal spoon. Mix with a spoon. Scrape the mixture off the sides so it all gets well mixed.