Every so often, Jeff and I like to stay home and make some comfort food like grilled cheese sandwiches. Our visit to Lucy’s Whey definitely inspired us to do just this – we picked up Cabot Clothbound Cheddar and Marieke Gouda, both recommended by Lucy’s Whey. We also picked up a beautiful loaf of bread from Amy’s Bread. Throw in some avocado and honey mustard and the result is one of the best grilled cheese sandwiches I’ve ever had. We also added a mixed greens salad with pine nuts, parmesan, and home-made vinaigrette.
Last night was a great night for us in NYC – we started by heading over to Williams-Sonoma in Chelsea to see Amy Scherber of Amy’s Bread give a demonstration based on recipes from her new book, Amy’s Bread, Revised and Updated
. Then we we headed to Market Table for dinner (more on that later).
Amy is known nationally for her delicious artisan style bread. And watching her demonstration, we were impressed with Amy’s knowledge and passion about her craft as well as her enthusiasm for sharing her recipes, techniques, and tips with others.
“We’re proud to use the best ingredients we can buy: unbleached, unbromated flours, organic whole grains and seeds, imported olives, fresh herbs, and fresh butter in our sweets. Our breads are made with care using traditional European methods. We’re very proud of our work and hope you enjoy the products of our labor: GOOD BREAD!” ~from amysbread.com
Amy had samples of different types of starters that she used (wheat starter shown below).
She also talked about how different types of breads can be characterized by the structure of their crumb (inside of the bread) – the structure, shape and size of the holes.
We also got to sample some of Amy’s favorite recipes.
We can’t wait to try our hand at some of Amy’s recipes at home!