Second Book:

Elizabeth Street Cafe
By Tom Moorman, Larry McGuire, Julia Turshen
ESC: Pineapple Tarte Tatin with Star Anise Caramel Sauce, pg. 132 & 134

ESC: Pineapple Tarte Tatin with Star Anise Caramel Sauce, pg. 132 & 134

PineappleTartTatin.jpg

I’m not super in love with warm pineapple desserts, but the caramel sauce and leftover double vanilla ice cream made this tarte tatin certainly worth it. I recommend thinly slicing the pineapple as best you can while still having a firm enough piece to caramelize it whole in your skillet. That makes a big difference in the final texture!

Difficulty: Easy
Tips & Tricks: Slice the pineapple pretty thin. You still want to be able to handle it / caramelize it in a skillet, but the thinner the slice will yield a better texture once cooked.
Easy Substitutes: Don't you dare. It's perfect! Unless you feel like making your own puff.
Pair With: Double Vanilla Ice Cream from page 144
Make Again?: You bet

ESC: Ginger-Chile Oil Dumplings, pg. 94

ESC: Ginger-Chile Oil Dumplings, pg. 94

ESC: Sticky Rice Bowls with Pork, Bok Choy and Hon Shimeji Mushrooms, pg. 84

ESC: Sticky Rice Bowls with Pork, Bok Choy and Hon Shimeji Mushrooms, pg. 84