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!
(10 Columbus Circle – Time Warner Center)
Yesterday we had brunch at Bouchon Bakery – definitely one of our favorites in our neighborhood. The only thing I’m not crazy about is the location, the 3rd floor of the Time Warner Center. But the food is so good we are always willing to overlook the location. So, let’s get to it – the food!
We’ve been to Bouchon Bakery a number of times and always look forward to the basket of freshly baked bread that comes shortly after we order. Together with the salted butter, this bread is irresistible – it’s soooo good. Just try not to eat too much so you have room for brunch.
Ham & Cheese Sandwich
“This sandwich, inspired by the traditional French charcuterie, is prepared with Madrange ham, a slow-cooked, delicately flavored ham. The combination of sweet butter and Dijon mustard complements the subtle nutty flavors of Emmenthaler cheese.” - from Bouchon Bakery
Simple and satisfying, I’ve ordered this sandwich a few times and have never been disappointed. The mixed greens salad is lightly dressed with vinaigrette – just the right accompaniment.
Macaroni & Cheese with Lobster and Truffle
Jeff ordered this special addition to the menu and it was amazing – the best Mac & Cheese we’ve ever had. The cheese sauce is a combination of brie, parmesan, and mascarpone cheeses. Lobster chunks, shaved truffle, and a bread crumb crust make for an incredibly rich dish. After finishing the mac & cheese and salvaging any remaining sauce with a few chunks of bread, Jeff said, “I would lick the dish clean if it wasn’t a rude thing to do.” I think that says it all.
As always, brunch at Bouchon Bakery was delicious and we will definitely return to do it all over again.