P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Apple Chai Cobbler


APPLE CHAI COBBLER
PF Chang's Restaurant Copycat Recipe

Filling:
5 cups diced McIntosh apples, peeled, cored (about 4 medium)
2 tablespoons granulated sugar
1/4 teaspoons ground cardamom
1/4 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoons ground ginger
1 tablespoon butter, cut into small pieces

Topping:
1/2 cup light brown sugar
1/2 cup oats
1/2 cup all purpose flour
1/2 cup shredded coconut
3 tablespoons melted butter

Preheat oven to 375 degrees.
Combine all of the filing ingredients together in a bowl; mix well. Place the mixture in an oven safe dish.

In a separate bowl, combine all of the topping ingredients; mix well. Place the crumbs on top of the apple mixture. Bake for 35 to 40 minutes or until the apples have softened. (use the tip of a sharp knife and if it comes out smoothly with no resistance, the apples are done.). Serve alone or with ice cream. This recipe makes 6 servings.

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