by Heather Schmitt-Gonzalez / Friday, September 30, 2011
50 Women Game-Changers (in Food): #17 Dorothy Hamilton - Caramelized Fruit w/ Rosemary
Hmmmm....Dorothy Hamilton. Where to begin? How's about with the fact that I hadn't heard of her before "the list" came out. Ugh. She's pretty world-famous. I'm in the culinary field. Why on earth did I not know of her? I mean, she's the founder of The French Culinary Institute which was opened in 1984 as a small, but well-respected French cooking school. Only now it is the International Culinary Center, a world-class educational facility and destination... which has launched over 15,000 culinary careers. Pretty Impressive. Aside from winning numerous awards, including ones from the James Beard Foundation, she is also the creator and host of a 26-part television series that aired on PBS called Chef's Story...as well as the author of the companion book. (She conceived textbooks for the culinary school, as well.) So, isn't it ironic how I couldn't find a single recipe by her to make today? Instead, I used a recipe devised for her by a grad of the ICC.
Caramelized Fruit with Rosemary
1 Tbs. freshly squeezed lemon juice
1 rosemary sprig
½ c. water
2 large, firm but ripe Bartlett pears, peeled, cored and cut into ¾" cubes
2 mangoes, peeled and cut into 1" cubes
3 bananas, cut into 1" pieces
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.