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 the way Lampreias nutrition is absolutely made."

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94 Even when we were willing to let Scott explain something to us to clarify the recipe, he was often best able to communicate by just doing it. Needless to say, we got through it. And more often than not the recipes came out quite well. That said, it’s not chemistry. Exact measurements won’t help you when things are not quite right. Only an understanding of how the dish is supposed to taste, and lots of practice, will get you to the finish line. And with this cookbook, we’ve tried to give you every possible advantage of how each dish and each ingredient should look and behave at every step of the process.

Place the dumplings in the simmering water. Pancetta Just before serving, fry 4 slices of pancetta in a pan. The slices should be super thin, but not fall apart during frying. You will be hard-pressed to not sample. Best to fry up a couple of extra slices of pancetta. The pancetta should be sliced very thin. Either path results in a delicious sauce. The pancetta curls when cooked. Continue reducing. 59 Place the cooked and now slightly crispy pancetta on top of the loin. To Complete Place the dumplings and pork loin on the plate.

Add the herbs to the cooking loin. Add the butter to the loin and herbs. Baste, baste, baste. Apple Cider Sauce ½ cup Knudsen™ sparkling apple cider 1 teaspoon unsalted butter Pour ½ cup of cider into the saucepan. guanciale In another saucepan, place 4 ¼-inch-thick slices of guanciale. Slightly warm the slices in the pot over a low flame, searing the pork cheek. There’s no need for oil, as the cheek is fatty enough to supply its own. Add a ½ cup of the cider to the saucepan. Simmer slowly over a low flame.

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