Picks and Pans Review: Final Feasts
If you knew today was your last day on earth, what would you eat for dinner? For My Last Supper, photographer Melanie Dunea posed this age-old culinary question to 50 of the world's top chefs. A taste of the results:
"Sea urchins ... and goat cheese, followed by dark butter chocolate ice cream," says Fergus Henderson. "And drunken dancing to Wilson Pickett."
Lydia Shire would opt for "sirloin steak, with the fat ... And a big handful of crispy fried parsnip chips. [I'd] wear my most stunning black power suit, accessorized with fabulous jewelry."
"I would choose to go to Mars for my last supper," says Alain Ducasse. "I would begin with a caponata [then] roasted quails ... and apple slices."
DUCASSE'S "MELT-IN-YOUR-MOUTH" APPLE SLICES
• Wash, peel and core 2 lbs. of Golden Delicious apples, then slice into quarters. Place in large mixing bowl and cover with 3 1/2 tbsp. sugar and 1 1/2 tsp. vanilla-infused sugar.
• Over low heat, melt 2 tbsp. butter in large sauté pan until lightly browned. Toss apples in butter, taking care not to caramelize the sugar.
• Add 8 1/2 tbsp. apple liqueur and set alight. Once the flames have burned out, remove apples and allow them to rest on a wire rack over a sheet pan. When cool, place them on a sheet pan and bake at 250° F for about 20 minutes, until tender and slightly moist. Serve warm.
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