All About Apples

September 22, 2004

   
 


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Wednesday, September 22, 2004, 11:45PM

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Response has been overwhelming to say the least since the cookbook has been available for everyone to download, and of course due to the mention in the New York Times (free registration required). Now we continue our tour of the recipes and our descriptions of how each dish should taste once it's made. Enjoy! (I promise once we're through the tour of the recipes we'll resume our regular programming with some reports on a recent eating trip to New York.)

Cooked & Raw Zumi Apple with Red Prawn & Virgin Olive Oil Dressing. Perfect essence of prawn. The aroma hits you as the steaming prawn is placed in front of you with its apple accompaniments. Screaming prawn flavor. The prawn seems almost undercooked but itís not. Itís just the flavor thatís alive. The prawn is so juicy, tender, and structured. The drizzled olive oil is the base for the flavor. Super-thin shaved apples sit alongside the very best apple sauce you have ever tasted. Constructing a bite of the entire affair can be complicated when youíre trying to get a touch of everything onto your fork. But the result is so simple and sweet. The textures are all completely individual; crisp apple folded over on itself, tender stretchy prawn, and simple soft tiny granular apple puree texture. Why is this so special? Itís deceptively simple. The colors are beautiful and soft. The flavors are simple, bright, and delicious.


 

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