The Clinton St. Baking Company is one of the hottest brunch spots in a city obsessed with brunch. A tiny thirty-two-seat eatery on Manhattan's trendy Lower East Side, the restaurant draws long lines of customers who come from far and wide to sample fresh-baked goods, hearty omelets, sugar-cured bacon, and light-as-air pancakes with maple butter.
In the Clinton St. Baking Company Cookbook, owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their house-made buttermilk biscuits and tomato jam, irresistible muffins and scones, delicious soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil's
patented omelet "flip and tuck," and gorgeous color photographs throughout will have readers cooking like pros in no time, and sharing the delicious results.
About The Author:
DeDe Lahman is co-owner of the Clinton St. Baking Company and Community Food & Juice. She began her career as an editor and advice columnist at Seventeenmagazine. She has worked as a book researcher, freelance writer, brand consultant, and cook.
Neil Kleinberg was raised in Brooklyn, and opened his first restaurant, Simon's, at the age of 22. After four years at The Water Club under Rick Moonen, he returned to his native Flatbush to reopen the legendary seafood star, Lundy's. Neil co-authored The Lundy's Cookbook (Harper Collins, 1998), and is a distinguished member of The James Beard Foundation.
I love cooking and my obsession lately has been collecting cookbooks! I am so excited to tell you about the wonderful gem I have found in the Clinton St. Baking Company Cookbook.
The first thing you notice is the yummy concoction on the cover! Doesn't it look divine? Pancakes are a staple in our home (and I am sure any home with children) and so we tried the Neil's Pancakes with Maple Syrup and Chocolate Chunks! Oh so yummy! I have actually made a bunch of the recipes in this book and I know I will use it for many years! I am also going to be purchasing more to give to a few of my family members and friends that like to cook.
The recipes are all very easy to follow, using everyday ingredients, with very little that I had to go and purchase extra. I love that about a recipe. I don't want to go out and do an extra shopping trip to make a new recipe, especially if it is a spur of the moment thing. I also love that most of the recipes were accomopanied with a photo. I am a visual learner so this was a huge benefit to me.
Here is one recipe I would like to share with you. My family loved it!
Brookies (combo of a brownie and cookie)
1 TBSP canola oil
1 TSP unsalted butter
2 cups semisweet chocolate chunks (52-62% cacao)
2 large eggs
3/4 cup light brown sugar
1/2 TSP vanilla extract
1/2 cup all purpose flour
1/4 TSP baking powder
1/4 TSP salt
1. Preheat over to 350 F. If using a convection oven, set to 325 F
2. Melt oil, butter, and 1 cup of chocolate together in a microwave safe bowl in the microwave on high heat. Stir the mixture at 1 minute intervals. The total time to melt this mixture will be 2.5 to 3 minutes. Or melt the mixture in the stainless-steel bowl of a double boiler. Let cool.
3. In another bowl, with a whisk, mix the eggs, brown sugar, and vanilla together until combined
4. Fold the melted chocolate mixture into the egg mixture
5. In another bowl, whisk together the remaining dry ingredients. Add the flour mixture into the chocolate mixture, mix until combined, and then fold in the remaining chocolate chunks
6. Freeze the batter in a shallow pan (such as a pie plate) for 6-8 minutes until the batter sets and hardens slightly
7. Coat 2 cookie sheets with nonstick cooking spray or line with parchment paper. Scoop about 10 tablespoon-sized Brookies onto each sheet. Bake for 11 -12 minutes (or 8-10 minutes in a convection oven), until the tops look dry and cracked (the insides will be quite moist). Cool completely. The Brookies will be perfectly soft and chewy!
Makes 18-20 (p. 193)
The Brookies have been a HUGE success in our home! My daughter loves to help me cook and bake, so she was all over helping me bake these. Just as the recipe says these are so chewy. I doubled the recipe and froze half, and they froze very well.
They are the perfect solution for a chocolate craving and are delicious when served just out of oven, with ice cream! I will definitely be making more of these!
If you are looking for an idea for the baker or cookbook collector on your Christmas shopping list, look no further. I highly recommend the Clinton St. Baking Company Cookbook!
BUY IT: You can purchase Clinton St. Baking Company Cookbook online through Amazon.com and Amazon.ca - it is also available through your favorite local bookseller
WIN IT: One (1) reader will win their own copy of Clinton St. Baking Company Cookbook
MANDATORY ENTRY: Tell me one of your favorite recipes to make at Christmas (leave me the recipe if you can, or a link to it if on your blog)
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GIVEAWAY OPEN TO U.S. AND CANADA ONLY (NO P.O. BOXES PLEASE)
GIVEAWAY ENDS NOVEMBER 27, 2010
GOOD LUCK TO ALL!
***I received a complimentary copy of the above book, courtesy of Hachette Book Group, for the purpose of review on this blog. All opinions expressed are my own, and I have not been compensated in any other manner***