July 19, 2006
Chef Joseph Hsu Of The Southampton Inn.
He's a new addition to the quiet elegance of the Southampton Inn. Chef Joseph Hsu signed on recently to handle all the in-house culinary and catering needs of the Inn.
Originally from Taiwan, Hsu moved to the U.S. when he was 12, settling in Pennsylvania where he later attended Penn State. He followed up his childhood interest in cooking by working in the circular dining room at the Hotel Hershey.
After many years cooking in kitchens throughout Pennsylvania, Hsu made the move to Southampton.
He describes his cooking style as international fusion and contemporary American cuisine.
Chef Hsu's "Sweet Tooth" Stuffed French Toast
12 Sourdough bread slices
12 oz. Whipped cream cheese
3 oz. Whipped cream (fresh if available)
4 oz. Golden raisins
8 oz. Butter and 1 oz. butter on the side to sauté
1 Cup heavy cream
1 Dash of nutmeg
1 Tbsp vanilla extract
Powdered sugar for tasting
Canola oil for frying
Sauté raisins with 1 oz. of butter for approx. 30 seconds and set on side; mix eggs, cream, nutmeg, vanilla and butter together in mixing bowl and set on side. Fold the cream cheese and whipped cream in mixing bowl gently. Heat oil in griddle, dip bread slices in batter and lay them down gently in the griddle; fry until golden on both sides and set them apart on sheet pan. To assemble, evenly spread the cream mixture on six slices of toast, top with other toast and place on plates. Sprinkle the raisins over the toast ( it's OK if there is butter in the pan, actually, the more butter the merrier!!), top with maple syrup as needed.