Dishrag 336: Becoming Baltimore - Charm City Food Hits Its Stride

The Dishrag Newsletter
 
Dishrag 336: Becoming Baltimore - Charm City Food Hits Its Stride
 
August 19, 2014
IN THIS ISSUE
1.  The Buzz on Baltimore
2.  Baltimore, a Butcher Shop, and Bologna: Bringing Back Local Whole-Animal Charcuterie
3.  Off-Nights to On All the Time: Gettin’ Bodies in Seats with Somms
4.  Keeping Liquids Local in Baltimore
5.  Everything Old Is Brew Again
6.  Reaping the Benefits of Chocolate, in the Raw
7.  Hold the Caul Fat, We Got a Trotter!
8.  Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
9.  Calling America's Top Somms!
10.  Help Us Help the Industry: Salary Survey 2013
11.  Top 10 Jobs from StarChefs.com JobFinder
12.  Featured Recipe: Apple Oatmeal Upside-Down Cake with Whiskey-Brown Sugar Sauce and Vanilla Ice Cream

StarChefs.com... moving the industry forward. Visit www.starchefs.com
The 6th Annual Vitamix Challenge  
The 6th Annual Vitamix Challenge
Don't miss out on this one-of-a-kind blend-off. Get your ticket to ICC now!
Learn More >
The Buzz on Baltimore  1. The Buzz on Baltimore
The Charm City is evolving and elevating its food game.

Read More >

Baltimore, a Butcher Shop, and Bologna: Bringing Back Local Whole-Animal Charcuterie  2. Baltimore, a Butcher Shop, and Bologna: Bringing Back Local Whole-Animal Charcuterie
Chef George Marsh was inspired by traditional regional recipes at Parts & Labor.

Read More >

Off-Nights to On All the Time: Gettin’ Bodies in Seats with Somms  3. Off-Nights to On All the Time: Gettin’ Bodies in Seats with Somms
Wine professionals are getting creative and competitive in an effort to speed up slow nights.

Read More >

Keeping Liquids Local in Baltimore  4. Keeping Liquids Local in Baltimore
A small diner in Baltimore is making big strides to bring local sourcing behind the bar, where it belongs.

Read More >

Everything Old Is Brew Again  5. Everything Old Is Brew Again
“Vintage” isn’t just for your wardrobe—Jay Caragay of Spro Coffee is bringing it to your pantry.

Read More >

Reaping the Benefits of Chocolate, in the Raw  6. Reaping the Benefits of Chocolate, in the Raw
Jinji Fraser is unlocking the power and beauty of raw chocolate.

Read More >

Hold the Caul Fat, We Got a Trotter!  7. Hold the Caul Fat, We Got a Trotter!
Chef Cyrus Keefer puts a pigs foot in your mouth, and you're going to like it.

Read More >

Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!   8. Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
Guarantee your spot at the 9th Annual StarChefs.com International Chefs Congress, also featuring Joan Roca, Dan Barber, Rajat Parr, and Yoshihiro Narisawa.

Read More >

Calling America's Top Somms!  9. Calling America's Top Somms!
Apply to enter the 5th Annual StarChefs.com Somm Slam.

Read More >

Help Us Help the Industry: Salary Survey 2013  10. Help Us Help the Industry: Salary Survey 2013
Participate in StarChefs.com's tenth annual salary survey and be entered for a chance to win a Vita-Prep 3, courtesy of Vitamix, and tickets to the 9th Annual StarChefs.com International Chefs Congress!

Read More >

Steelite  
Explore >
 11. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Chef
Hiring Executive Chef for IPIC Theatres
IPIC Theaters
Maryland; Texas; Washington

Apply Now >

Sous Chef
Maryland Based Gaylord Resort is Seeking a Talented Sous Chef
Gaylord Hotels
Oxon Hill, MD

Apply Now >

Chefs and Managers
NYC Based Food Business is Seeking Chefs and Managers
Flavorworks
New York, NY

Apply Now >

Line Production Cook
Universal Orlando Resort is Seeking Line Production Cooks
Universal Orlando Resort
Orlando, FL

Apply Now >

Executive Chef
Talented Executive Chef/Regional Italian
Terramomo
Princeton, NJ

Apply Now >

Chef de Cuisine
Join our fantastic team at Paragon Restaurant
The Claremont Hotel Club & Spa
Berkeley, CA

Apply Now >

Culinary Instructor
Serving for Success Culinary Instructor
The Houston Food Bank
Houston, TX

Apply Now >

Executive Chef
Executive Chef/Operator Museum Bistro
Borrego Art Institute
Borrego Springs, CA

Apply Now >

Restaurant Chef
Excellent benefits at West Palm Beach Resort!
The Breakers
West Palm Beach, FL

Apply Now >

Pastry Cooks
Michelin Star Restaurant in NYC is Hiring Pastry Cooks
Patina Restaurant Group
New York, NY

Apply Now >

 12. Featured Recipe: Apple Oatmeal Upside-Down Cake with Whiskey-Brown Sugar Sauce and Vanilla Ice Cream
from Janae Aiken of The Fork & Wrench — Baltimore, MD

View It Now >

Adapted by StarChefs.com

August 2014

INGREDIENTS:
Vanilla Ice Cream
2 quarts heavy cream
2 cups egg yolks
2 cups sugar
2 teaspoons salt
1 tablespoons vanilla bean paste
1 vanilla bean, halved

Whiskey-Brown Sugar Sauce
1 pound unsalted butter, cubed and soft
4 cups brown sugar
1 cup half and half
1 teaspoon vanilla bean Paste
2 teaspoons salt
4 ounces whiskey

Oatmeal Cake
3 cups water, boiling
3 cups rolled oats
8 ounces butter, soft
4 cups brown sugar
4 large eggs
1 teaspoon vanilla bean paste
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 tablespoon kosher salt

Oat-Pecan Streusel
8 ounces butter, soft
1 cup brown sugar
2 cups all purpose flour
2 cups rolled oats
1 teaspoon vanilla bean paste
1 teaspoon cinnamon
2 teaspoons salt
1 cup pecans, chopped

To Assemble and Serve
4 to 5 Gala or Granny Smith apples, peeled and diced
Apple Oatmeal Upside-Down Cake with Whiskey-Brown Sugar Sauce and Vanilla Ice Cream
Brought to you by
Hobart

METHOD:
Vanilla Ice Cream

In a medium pot heat cream to a scald. In a large metal bowl combine sugar, egg yolks, salt, and vanilla paste and whisk until smooth. Slowly whisk in hot cream, pass base through a chinois, add vanilla bean and chill for 4 to 24 hours. When ready to spin, remove vanilla bean and process in an ice cream machine according to the manufacturer’s instructions.

Whiskey-Brown Sugar Sauce

In a medium pot combine butter, sugar, half and half, and vanilla bean paste. Cook over a medium flame, stirring constantly, until mixture reaches a boil. Add whiskey, remove from heat, and cool to room temperature.

Oatmeal Cake

In a metal bowl combine boiling water and oats and rest 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter and beat until light and fluffy. Incorporate eggs one at a time, followed by vanilla bean paste, scraping sides of bowl as necessary. In a separate bowl combine flour, baking soda, cinnamon, and salt. Mixing on low speed, slowly add dry ingredients to butter mixture, mixing until just incorporated and scraping the bottom of the bowl to work in all the butter. Finally, add softened oats and mix just until incorporated.

Oat-Pecan Streusel

Heat oven to 325F. In a stand mixer fitted with the paddle attachment, combine butter and sugar and cream on low speed until well incorporated; do not incorporate air. Add flour, oats, vanilla, cinnamon, and pecans and mix just until homogenous. Mixture should resemble crumbly oatmeal cookie dough. Crumble dough onto a half sheet pan lined with parchment and bake 10 to 15 minutes, or until streusel is golden brown. Cool to room temperature, then pulse in a food processor to a coarse meal texture.

To Assemble and Serve

Heat oven to 325F. Arrange 6- ounce ramekins on two half-sheet trays. Pour one ounce of the Whiskey-Brown Sugar Sauce into each ramekin, then top with a layer of diced apple. Fill ramekins with Oatmeal Cake batter until they are full, then bake until cakes are golden brown, about 20 minutes, turning cakes once halfway through. Serve cakes warm, garnished with a drizzle of Whiskey-Brown Sugar Sauce, a scoop of Vanilla Ice Cream, and a sprinkle of Oat-Pecan Streusel.


Keep up with StarChefs.com follow StarChefs on Facebook follow StarChefs on Twitter Follow and Subscribe to Antoinette Bruno follow antoinette bruno on twitter follow Antoinette on Facebook
 
StarChefs.com . . . moving the industry forward