The Dutch
Mar 24, 2012 | From the kitchen of Rose
My New Favorite Neighborhood Restaurant
The Dutch, located in Soho in New York City, on the corner of Prince and Sullivan, is a mere five-minute walk from my house (and a 30 second walk from my favorite butcher Pino). My first visit, a few weeks ago, was for an early dinner. I was so smitten by the crisp fried oyster slider on an exquisite brioche roll I knew I would return again soon. My next experience was lunch. I began with a selection of the oysters of the day, two from the East Coast, two from the West Coast, each exquisitely briny and sweet with a lovely lingering aftertaste. I had no desire to corrupt their pure ocean flavor with any of the usual accompaniments.
Next, both my friend and I ordered the famous fried chicken. We could've ordered just one to share as it was a most generous serving of an entire half chicken. It was the best fried chicken I've ever tasted--juicy on the inside, with a perfectly golden brown and crunchy, fantastically flavored crust, so even when I was full I continued nibbling on little bits of crust alone. The crust was mildly spicy with a touch of paprika and cayenne which gave it a gorgeous russet hue.
Photo Credit: Noah Fecks
My friend Marie Lyons, special event planner for the Dutch and also the nearby Locanda Verde, joined us for a short visit. She encouraged us to try the chicken, telling us that chef Andrew Carmellini searched all over the country to find the very best chicken for this dish. Clearly his hunt proved to be successful. My friend David finished his entire chicken but I packed enough of mine to serve as dinner the next night! The recipe appears is chef Carmellini's exciting new book American Flavor
Chef Carmellini most graciously has given me permission to share the recipe on this link:
We were both too full for dessert so my heart fell when the wait person set the table again with new forks--a sure indication that dessert was on its way. It's a real testament to pastry chef Kierin Baldwin that we plowed through most of the two pies, for which she is justifiably famous, in short order. Our favorite was the lemon meringue poppyseed pie.
Lemon poppy seed cake is my signature cake but I never thought of making a pie version. There were poppy seeds in the pâte sucrée (cookie crust), and in the meringue itself. The pie was accompanied by a delicious buttermilk ice cream (sitting on crunchy crumbs made from the same crust), and thin slices of poached lemon, along with a little of the poaching liquid as sauce. Pure bliss.I can't wait to go back again!
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Woody Wolston in reply to comment from Barb
03/19/2013 12:34 PM
Hi Barb,
We do not have this recipe in our repertoire and always recommend you should always make the recipe with exactly the same ingredients as called for by the author's recipe to establish your control. From there you can experiment by substituting one ingredient or adjusting one technique at a time to obtain results that match the control or to your preferences. We recommend that you contact the author for her/his suggestions.
We can only recommend that you keep the baked meringue shells in an air conditioned room until shortly before serving and then add your filling of strawberries whip cream and/or ice cream as humidity and the moisture from the filling will disintegrate or make the meringue shells in a short period of time. Keep the desserts away from direct sunlight.
If the dessert needs to be in a humid environment for several hours, we suggest that you go with another cake base such as torteing an angel food cake or white genoise cake with layers of strawberries and a stabilized whipped cream.
You want to look at our St Honore Trifle on page 227 in Rose's Heavenly Cakes as an idea as it is assembled in a large trifle glass bowl which will only expose the top to the humidity. It serves 16 to 20 which you can make the number you need for your dessert.
If you are locked onto making the schaum torte, you should experiment here and see how long the dessert holds up in a humid room like a bathroom after running the shower.
Rose & Woody
REPLY
Barb
03/18/2013 06:30 PM
I will be going to Singapore for Easter and would like to make a schaum torte. What adjustment do I need to make to the schaum torte for the humidity in Singapore.
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Woody Wolston in reply to comment from Anonymous
04/27/2012 11:25 AM
Hi Wale,
We suggest that you may want to get The Pie & Pastry Bible as there are many recipes in that you can use with cakes. There is a pastry cram sauce that you can try in RHC that also can be frozen for up to 1 month.
Unless, an author is stating that a pastry cream can not be frozen for up to 1 month, many pastry creams can be frozen. You may want to try freezing a recipe for a few days and see if it works after defrosting.
REPLY
Anonymous in reply to comment from Woody Wolston
04/27/2012 04:42 AM
Hello Woody
Thanks for the reply. Unfortunately, I do not have the Pie and Pastry Bible. I only have The Cake Bible and Roses Heavenly Cakes.
Please, How can you help me out with the recipe for the pastry cream.
Thank you.
Wale
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Woody Wolston in reply to comment from wale taiwo
04/26/2012 05:12 PM
Hi Wale,
We suggest that you look at Rose's pastry cream recipe in The Pie & Pastry Bible which can be frozen for 1 month. Lemon and lime curds are mentioned in The Cake Bible for being refrigerated for up to 3 weeks, although they will lose some of their flavor.
If you are using, another author's recipe, we always suggest contacting the author for their advice. Your baking supplier may have some commercial preservatives for these items.
REPLY
wale taiwo
04/26/2012 11:59 AM
Hello Rose
I need your help in the following areas.
How can I preserve the followings:
1. Pastry cream
2. Lemon, Lime and Pineapple curd
I want to make this items in large quantities and keep in the freezer, so as to use it for filling cakes (generally), but the recipes I have with me only states that such products will last for 3 days.
What can I add to it to make it last longer and prevent it from spoiling or loosing taste. I was thinking of Cognac (Hennessy), or any alcohol.
Thanks for your reply.
Wale Taiwo
Cakes By Whales
Nigeria
REPLY
wale taiwo
04/26/2012 11:58 AM
Hello Rose
I need your help in the following areas.
How can I preserve the followings:
1. Pastry cream
2. Lemon, Lime and Pineapple curd
I want to make this items in large quantities and keep in the freezer, so as to use it for filling cakes (generally), but the recipes I have with me only states that such products will last for 3 days.
What can I add to it to make it last longer and prevent it from spoiling or loosing taste. I was thinking of Cognac (Hennessy), or any alcohol.
Thanks for your reply.
Wale Taiwo
Cakes By Whales
Nigeria
REPLY
marie in reply to comment from Ute
04/06/2012 06:48 PM
yes. this was an error in the edit and is fixed in second printing. the correct instructions are:
Add half the spices to the flour, and reserve the other half of the spices to sprinkle over the chicken when it comes out of the oil.
i hope this helps!
marie
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Bill
04/05/2012 08:38 AM
Rose:
Sorry for the delay in responding. Thanks so much. Thats what I'm going to do. Making fried chicken for Easter! (Cooking for Passover too...sort of a complicated blended family with Jews, Catholics and Prebyterians.) As far as I'm concerned, as long as it's an excuse to eat, I'm there!
Have a wonderful Holiday!
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Ute
04/04/2012 10:11 AM
The fried chicken recipe sounds wonderful, but is confusing regarding the flour ingredient. The spice mixture includes the flour, but then the recipe calls for more flour to be added to the large bowl. Can anyone provide clarification?
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Charlie
04/04/2012 10:01 AM
Hi Rose!
I hope you are having a joyous day!
This fried chicken looks great, and definitely worth a try.
The pie looks awesome.
I'm thinking my meyer lemon curd (Food in Jars) and the poppy seed will send it over the top.
Thanks for sharing
Charlie
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rose Levy Beranbaum in reply to comment from Bill
03/31/2012 09:29 AM
a southern woman once told me that it's not real fried chicken if you can't 'skate on the floor' after it's made! but i do think using a cast iron dutch oven with 2-inches of fat would be a great solution. (come to think of it, that's how i do it!)
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Bill
03/29/2012 08:16 AM
Good morning Rose! Thanks for the info on this restaurant. My "other half" works at NYU...will definitely give it a try next time we have dinner in the neighborhood.
Quick question regarding fried chicken...not sure if you know the answer to this. I usually fry my chicken in somewhat shallow oil, turning half way through. A friend from south carolina insists that the crust stays on better than if you deep fry, because it allows some steam to escape through the top while you are frying the bottom. (not sure if this is true or not). But assuming it is, can I do this in a deep pot to help minimize the splatter? (I am actually considering frying chicken for Easter-non traditional, I know). I usually use 2 cast iron skillets ...I won't describe the mess. Was wondring if putting two inches or so of oil in a deep pot for shallow frying would have any ill effects.
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Jose Lugo
03/26/2012 03:21 AM
That dessert looks delicious!
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Meryl Ankori
03/25/2012 08:38 PM
I was in the neighborhood and took your advice to check out The Dutch - walking up Prince I realized our favorite brunch place was there The Cub Room. I was happy to see the space alive and well! I took home the chicken - one order on your advice - and my husband and I had a great lunch! Thanks Rose.
Now a question any suggestions for Passover baking? I've been baking all these wonderful cakes from RHC and bringing them into school every time one of our teachers has a birthday - including me - it's been great fun and another excuse to bake.
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