Get Baltimore Chef's Table PDF

By Kathy Patterson

ISBN-10: 0762792248

ISBN-13: 9780762792245

In the course of contemporary progress and downtown improvement, Baltimore is breaking clear of its culinary stereotypes and rising as urban that's attracting a few amazing eating places and gifted cooks. whereas embracing the neighborhood foodstuff circulate, town is now being famous for an increasing culinary flow. newbies and homegrown cooks alike are captivating diners with scrumptious diversifications staring the perennial favourite, crab, in addition to supplying distinctive concepts like frankenfish tacos and hearts of palm crab tarts which are turning into the flavor of appeal City.
With greater than 80 recipes for the house prepare dinner from over fifty of the city's such a lot celebrated eateries and showcasing pictures that includes mouth-watering dishes, recognized cooks, and plenty of neighborhood style, Baltimore Chef's desk is the last word reward and souvenir cookbook for either travelers and locals alike.

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I think it’s fantastic, really collaborative and creative. indd 40 4/10/14 11:35 AM Crispy Pork Belly with Poached Egg & Smoked Maple Glaze (Serves 2) This specific recipe makes two servings, which require only a few ounces of pork belly. But we think there can’t be enough pork belly in our diets, so why not cook up a whole slab and use it in other ways? Having more available also makes it easy to increase the recipe servings from two to twenty and any number in between. For the pork belly: For assembly: 4 cups water 1 cup brown sugar 1 cup kosher salt 2 tablespoons fennel seed 2 tablespoons yellow mustard seed 5 sprigs fresh thyme 1 head of garlic, cut in half crosswise 5 sprigs fresh tarragon 3 pounds pork belly, in a single slab 6 cups lard 1 (1/4-pound) slice confit pork belly, cut in half 4 tablespoons buttered toast powder 2 large eggs 2 ounces smoked maple glaze For the buttered toast powder: 4 slices sourdough bread Butter Salt and pepper, to taste To make the pork belly: Begin the preparation at least 2 days ahead of time: Combine all ingredients except the pork belly and lard in a medium pot and bring to a boil.

11/2 pounds calamari, cleaned and cut into 2-inch rings 3 cloves garlic, crushed 11/2 cups olive oil blend 2 teaspoons salt 1/4 cup extra virgin olive oil 1 tablespoon minced garlic 1 lemon, quartered 2 tablespoons drained capers 2 tablespoons chopped fresh parsley 1 teaspoon kosher or sea salt Preheat oven to 275°F. Place the calamari, garlic, oil blend, and salt in an ovenproof casserole. Mix well. Cover with aluminum foil and braise for 21⁄2 hours, or until the calamari are tender and soft. Remove from oven and let cool.

Indd 12 4/10/14 11:33 AM Brown Sugar Spiced Cake with Brown Butter Cream Cheese Icing & Butterscotch Sauce (Serves 8–10) To make this cake look as professional as possible, it helps to have several 8-inch cardboard cake rounds on hand as well as a cake turntable to make icing an easier task. For the cake: For assembly: 3 sticks (3/4 pound) unsalted butter, at room temperature 21/2 cups light brown sugar 11/2 teaspoons cinnamon 1/2 teaspoon nutmeg 11/2 teaspoons salt 1 tablespoon vanilla extract 4 large eggs 21/4 cups all-purpose flour 11/2 cups cake flour 11/4 teaspoons baking powder 3/4 teaspoon baking soda 11/4 cups buttermilk 1/2 tablespoon dark unspiced rum 2–3 cups toasted chopped pecans For the icing: To make the cake: Preheat oven to 350°F.

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Baltimore Chef's Table by Kathy Patterson

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