The Dishrag Newsletter
Issue 272
 
May 8, 2012
IN THIS ISSUE
1.  Letter from the Editor, vol. 87: Hats Off to James Beard Nominees and Winners
2.  Announcing the 2012 James Beard Foundation Award Winners
3.  Featured Cookbook: The PDT Cocktail Book from JBF Winner PDT
4.  Featured Video: JBF Winner Paul Grieco on the Riesling Revival at ICC 2010
5.  Early Bird Special @ ICC 2012
6.  Apply Now! The 3rd Annual StarChefs.com International Pastry Competition
7.  Calling All Somms: Sign up for the 3rd Annual StarChefs.com Somm Slam!
8.  Wanna Win? Take the 2011 StarChefs.com Salary Survey
9.  Just Launched: The StarChefs.com Chef Picks “City Guides” App!
10.  Top 10 Jobs from the StarChefs.com’s JobFinder
11.  Featured Recipe: Honeycrisp Apple Pie with “Smoky” Ice Cream from JBF Winner Mindy Segal of HotChocolate – Chicago, IL
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Vitamix  
Vitamix
When it comes to blending, Vitamix delivers
Explore Vitamix >
Letter from the Editor  1. Letter from the Editor, vol. 87: Hats Off to James Beard Nominees and Winners
A verbal high-five to our James Beard-nominated friends and Rising Stars, and a glimpse at some of our past coverage.

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James Beard Foundation  2. Announcing the 2012 James Beard Foundation Award Winners
As if a JBF nom wasn't enough, these few and proud took home the coveted prize of the night. Complete with photo gallery!

Read More >

Cookbook  3. Featured Cookbook: The PDT Cocktail Book from JBF Winner PDT
Check out the comprehensive guide to the craft from the guys who won for Outstanding Bar Program.

Read More >

Featured Video  4. Featured Video: Paul Grieco on the Riesling Revival at ICC 2010
Watch as the Outstanding Wine, Beer, or Spirits Professional winner shares his professional love of Riesling at our 5th Annual ICC.

Read More >

ICC 2012  5. Early Bird Special @ ICC 2012
We’re talking deep discounts, not 4pm at a diner. We’re adding new presenters every day, so secure your tickets to the 7th Annual International Chefs Congress now!

Read More >
International Pastry Competition  6. Apply Now! The 3rd Annual StarChefs.com International Pastry Competition
The respect of your peers. The admiration of your mentors. Oh, and $5,000. Sign up today!

Apply Now >

Somm Slam  7. Calling All Somms: Sign up for the 3rd Annual StarChefs.com Somm Slam!
We've got 12 spots for the brave and bold somms out there looking for professional glory at ICC 2012!

Read More >

2011 Salary Survey  8. Wanna Win? Take the 2011 StarChefs.com Salary Survey
Jamie Oliver makes the Sunday Times' 2012 Rich List at £150 million. Take our Salary Survey to find out where you stand, and enter for your chance to win a Waring Commercial "Kitchen of Smallwares!"

Take Survey >

City Guides  9. Just Launched: The StarChefs.com Chef Picks "City Guides" App!
Already downloaded "Off the Beaten Path"? Claim your keys to the culinary city with a free download of "City Guides," our new app mapped out by some of the country's great chefs!

Download Now >

Fresh Origins  
Fresh Origins
The Taste of Quality
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 10. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Are you a leader, eager to learn, Sous Chef?
Front Page Restaurant
Washington DC

Apply Now >

Restaurant Manager
Opening New Restaurant Pebble Beach
Pebble Beach Resorts
Pebble Beach, CA

Apply Now >

Restaurant Manager/Wine Steward
Award Winning Restaurant looking for Front of the House Manager
Lanny's Alta Cocina Mexicana
Fort Worth, TX

Apply Now >

Sous Chef
Marcus Samuelsson's Red Rooster is Looking for Sous Chefs
Red Rooster Harlem
New York, NY

Apply Now >

Executive Chef
Executive for Lodge/Casino in Deadwood, SD
W R Restaurants, Mgt.
Deadwood, SD

Apply Now >

Sous Chef
Katsuya Houston Hiring Sous Chefs!
SBE Restaurant & Nightlife Grp.’
Houston, TX

Apply Now >

Cook
Montage Beverly Hills is Seeking a Top Cook.
Montage Beverly Hills
Beverly Hills, CA

Apply Now >

Managers/Cooks
New Upscale Japanese Restaurant in Chicago is Hiring
Dashi
Chicago, IL

Apply Now >

Manager
Atlanta Based Restaurant Seeking Talented Staff
STG Trattoria
Atlanta, GA

Apply Now >

Executive Chef
Executive Chef for Growing Concept
Thompson Hospitality
Bethesda, MD

Apply Now >

Vitamix 11. Featured Recipe: Honeycrisp Apple Pie with “Smoky” Ice Cream from JBF Winner Mindy Segal of HotChocolate – Chicago, IL

View it Now >

Adapted by StarChefs.com
December 2005
Yield: 6 servings

INGREDIENTS
Dough:
1 pound, 2 ounces all-purpose flour
8 ounces butter, cubed
2½ ounces pork fat
1 tablespoon sugar
Pinch of salt
1 egg
Cold water

Caramel:
24 ounces sugar
7 ounces corn syrup or glucose
Pinch of salt
Pinch of pepper
1 quart heavy cream

Apples:
4 Honeycrisp apples
½ cup sugar
¼ cup cider
Pinch of salt
Pinch of black pepper
¼ cup Caramel
2 pinches of cornstarch or arrow root powder

Streusel:
4 ounces butter, chilled and cubed
½ cup sugar
½ cup light brown sugar
½ cup dark brown sugar
1 cup all-purpose flour
Pinch of salt
Pinch of cinnamon

Smoky Roasted Apple Purée:
4 apples, such as Pink Lady, Golden Delicious, Mutsu, or Fiji
1 cup cider
½ cup Caramel
1 ounce butter
Pinch of salt
Pinch of pepper
2 ounces raw bacon

Ice Cream Base:
25 egg yolks
14 ounces sugar
1 quart heavy cream
1 quart milk

METHOD:
For the Dough:
In a stand mixer with a paddle attachment, work the flour, butter, pork fat, sugar, and salt until the butter is the size of tiny peas. Add the egg and about ¼ cup water, and work until the dough comes together. Form into a ball and refrigerate for 2 to 24 hours.

For the Caramel:
In a heavy pot, combine half of the sugar with the corn syrup, salt, and pepper. Cook over medium heat, stirring occasionally until the mixture is dark amber in color. Add the remaining sugar, ¼ cup at a time. Mix well after each addition. In another pot, heat the cream just until it comes to a boil. Slowly add the cream to the caramel, and let the mixture reduce after each addition.

For the Apples:
Peel apples and cut them into ¼-inch cubes. Place apples in a large bowl and toss with the sugar, cider, salt, pepper, Caramel, and cornstarch. Set aside.

For the Streusel:
Combine the butter, sugars, flour, salt, and cinnamon in a food processor and work until the mixture “crumbles.” Chill the mixture.

For the Smoky Roasted Apple Purée:
Quarter the apples. Toss with the cider, Caramel, butter, salt, pepper, and bacon and roast at 350°F until the apples are broken down and caramelized. Remove the bacon and discard. Purée remaining mixture in a food processor until smooth.

For the Ice Cream Base:
Mix the yolks and sugar completely. Bring the cream and the milk to a boil; pour it over the yolks and mix completely. Put the mixture back on the stove, mixing constantly, until the custard is thick and coats the back of a wooden spoon. Place over an ice bath and cool. Add the Smoky Roasted Apple Purée to taste. Freeze and process in an ice cream machine according to the manufacturer’s instructions.

To Assemble and Serve:
Preheat the oven to 375°F. Roll out the dough to 1/8-inch thickness. Trim and fit the dough into a pie tin or tart mold. Fill the pie shell with the Apples to the top; pour some of the juice from the bottom of the bowl on top of the Apples. Cover with the Streusel. Bake for about 30 to 45 minutes, or until the Streusel is golden brown and the liquid is bubbling. Serve with Smoky Roasted Apple Ice Cream and Caramel.

 
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