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Posts Tagged ‘My Bread’

This month’s BATHROOOOOOM of the MONTH goes to Co. Restaurant. Not only do their pizzas get top marks, but their bathrooms top the charts this month with a pleasing combination of dark red subway tiles, random art (like a visual non sequitur) and fancy accessories (lemon scented hand soap from C.O. Bigelow). My favorite part was the paper towel cubby hole. Nice work, guys. For our full review of Co. Restaurant, please click here.

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Ever since I read Jim Lahey’s book, My Bread and baked many of the recipes, I’ve been a bit obsessed with Mr. Lahey. Nothing crazy – no stalkerish tendencies. Just a serious admiration for the man’s bread baking talent. I headed up to his restaurant Co. in Chelsea to sample his bread – and PIZZA – first hand.

On a scale of 1-1,000, can you guess how excited I was? Place your bets in the comments section.

The Scene:
Pushing away the velvet curtains at the front door reveals a delightfully warm, pizza-smelling atmosphere that fogs up the windows with bread-baking steam. All around me is friendly chatter – not too loud not too quiet. Perfect for either a friendly get together or a date.

The attentive hostess greets me with an ETS (Estimated Time of Seating) – about 30 minutes, and I take a seat at the bar to await a friend.

Caramel colored wood paneling graces the walls with an interjection of one mirrored panel leading to a window through which you can peep the wood burning oven. This same oven is projected on the wall above the tables like a movie screen – like one of those Yule Log DVDs. Customers have apparently asked to buy a copy of the recording, but it’s not for sale, as you can hear the owner cursing in the background if you listen closely. In my opinion, this only adds to its kitchy charm.

Sam and Dave are crooning on the sound system and I hum, “Hold on (pizza), I’m coming….” to myself as one of the “company people” (identifiable by their matching brown t-shirts) ambles up over to take our order. We select:

The Grub:

First things first: BEER. I’ve been dying to try Kelso beer ever since I started following them around on Twitter. Luckily, Co. happens to serve Kelso Nut Brown Lager, which we promptly ordered a growler of (growler is a new term for me and basically means a helluva big jug o’ beer). We were very pleased – it complemented everything we ordered, especially the Popeye pizza (more on that below). We easily polished off that growler.

Next up: The Cannellini Bean and the Chicken Liver Toasts.

I LOVE chicken liver. You might remember me mentioning this around Thanksgiving time. It’s a weird thing to love, I know, but I really do. Co.’s version did not disappoint: pure perfection, whipped to a frosting-like consistency while still offering that signature tangy taste. As an added bonus, the spread was very generously applied.

The cannelini beans were like a meat broth stew (minus the broth) – bean bolognese, if you will. And I did! And would do it again, please and thank you.


Pizzas:
We selected the Margherita and the Popeye pizzas.

The Margherita was a perfect blend of tomato, mozzarella and parmesan with large basil leaves resting on top. The crust was crispy, charred and moist all at the same time, and the mozzarella had flavor – actual flavor all its own! I dubbed it King Pizza of the night.

The Popeye (pecorino, gruyère, mozzarella, spinach, black pepper and garlic) was a study in delicious contradiction. The spinach, both crispy and tender, was a perfect balance to the tangy and gooey gruyere. For added fun, the spinach seemed to have been marinated in oil and garlic.

And they have sundaes! I enjoyed a vanilla and salted peanut topped with caramel sauce, cream and pomegranate seeds.

The Bathrooms:
I was happy to find the bathrooms as orderly and well-constructed as the pizza (yes, I know that’s a weird thing to say). Clean, modern and supplied with fun extras like C.O. Bigelow lemon-scented hand soap and ART (that’s a crab in the framed photo).

The Experience:
The Shawshank Redemption – The Happy Ending

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I adore bread. I even enjoy baking it. You may have noticed that I frequently discuss my escapades related to bread baking. This is because I firmly believe that home made bread is superior to any other kind (except for this loaf which we should really never speak about again). The smell of freshly baking bread is an aroma I would like to follow me around through life. But I settle for it filling my apartment every now and again.

I also have a “thing” for cookbooks. But the problem is, I like the ones that are 15 pound anthologies with full-bleed spreads of mouth-watering, mind-transporting food photography. Those tend to be kind of pricey. Consequently, I don’t own many cookbooks. I do own Jim Lahey’s My Bread, which has become indispensable for creating round loaves of perfection. Really – flawless. Every time I follow one of his recipes, I get a perfectly-risen, flavorful load of bread. You just need a little time, a cast-iron pot, and you get this:

What follows is Jim Lahey’s recipe for a fool-proof loaf of bread. I modified it slightly by using 1 cup of whole wheat flour. Just for fun. Cuz isn’t whole wheat fun? The answer is yes.

What You Need:
2 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

Equipment:
Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)

What To Do:

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute (I actually used my food processor and that worked nicely). Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F). It should look something like this when you uncover it – the next day:

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size. At this point, you will uncover a magnificent blob of flour like this:

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes. Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

A few tips/tricks/antics:

DO: Leave your dough to rise overnight. It does take the full 12 hours (you can leave it for up to 18), so have a nap while the yeast does its thing.

DON’T: Be alarmed when after the first rise your dough is all gooey and hard to manage. It’s supposed to be like that. I swear.

DO: Wear oven mitts to handle that hot cast iron pot. Please.

DO: Call me when it’s all done so I can come over and help you eat it. I’ll bring butter. This kind.

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