By DeDe Lahman, Neil Kleinberg
The Clinton St. Baking corporation is among the preferred brunch spots in a urban enthusiastic about brunch. A tiny thirty-two-seat eatery on Manhattan's fashionable decrease East aspect, the eating place attracts lengthy strains of consumers who come from in all places to pattern fresh-baked items, hearty omelets, sugar-cured bacon, and light-as-air pancakes with maple butter.
In the Clinton St. Baking corporation Cookbook, vendors DeDe Lahman and Neil Kleinberg percentage greater than a hundred precious recipes that experience made their eating place a sensation. research the key to their house-made buttermilk biscuits and tomato jam, impossible to resist truffles and scones, scrumptious soups and sandwiches, and their decadent, attention-grabbing cakes. beneficial ideas, like Neil's
patented omelet "flip and tuck," and beautiful colour pictures all through can have readers cooking like execs very quickly, and sharing the scrumptious effects.
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Extra info for Clinton St. Baking Company Cookbook
Overlap them to cover the bottom, allowing the dough to extend 6 to 8 inches beyond the rim of the pan. Sprinkle with the cinnamon-sugar mixture and top with the shredded chicken. Spread the egg mixture over the chicken and top with the almonds. Fold the phyllo over the filling, and brush with butter. Fold the remaining 2 sheets of phyllo in half crosswise and place on the pie, tucking the edges inside the pan. Brush with butter. Bake, uncovered, for 20 minutes, until golden. Shake the pan to loosen the pie; hold a baking sheet loosely over the top of the pie and invert the pan.
Make a few short slashes for vents. Bake for 25 to 30 minutes or until the crust is golden brown. Serve warm or at room temperature. 27 TORTA RUSTICA Makes 12 servings This is a wonderful pie to have in your repertoire for a picnic or for hot summer evenings. It tastes great and slices easiest when made ahead and chilled, but the flavor is best after it has returned to room temperature. I like to serve wedges of this colorful pie with a dollop of freshly made pesto. V2 pound fresh mushrooms, thinly sliced 1 small sweet onion, chopped 3 tablespoons olive oil, plus oil for pan 20 ounces fresh spinach, cleaned */4 cup chopped fresh Italian flat-leaf parsley 1 tablespoon chopped fresh basil or 1 teaspoon dried 1/2 teaspoon freshly ground black pepper 12 eggs, lightly beaten Vfe cup oil-packed sun-dried tomatoes, drained and chopped 1 recipe Quick-Rising Pizza Dough (page 99) 1/2 cup freshly grated Parmesan cheese 3/4 pound provolone cheese, shredded % pound thinly shaved Italian sausage, such as mortadella, salami, pepperoni, or prosciutto (optional) 1 egg yolk, mixed with 1 tablespoon milk, for glaze 28 In a 10-inch, nonstick skillet over medium heat, cook the mushrooms and onion in 1 tablespoon of the olive oil until the mushrooms are tender, about 5 minutes.
Make it a day in advance and reheat it in a 350°F oven for 10 to 15 minutes. V* recipe Lemon Pastry (page 94) IVz pounds fresh asparagus, cleaned and trimmed 4 ounces cream cheese, at room temperature 3 eggs 1 cup heavy cream 3/4 teaspoon salt Vz teaspoon freshly ground pepper 1/4 pound thinly sliced prosciutto or shaved ham, cut into Vs-inch strips */3 cup freshly grated Parmesan cheese Fit the pastry into a 10-inch tart pan with a removable bottom. Trim the edges and place in the freezer for 10 minutes.