http://eastvillagekitchen.com/2009/06/10/spring-garlic-and-tomato-bruschetta-recipe/ Slow food in a New York minute Sat, 18 Feb 2012 00:33:08 +0000 hourly 1 http://wordpress.org/?v=3.1.2 http://eastvillagekitchen.com/2009/06/10/spring-garlic-and-tomato-bruschetta-recipe/comment-page-1/#comment-2744 East Village Kitchen » Grilled Peach Bruschetta Recipe Thu, 06 Aug 2009 01:12:32 +0000 http://eastvillagekitchen.com/?p=2234#comment-2744 [...] Here’s what I’m up against. Each morning, I roll into class in my clean, pressed cooking uniform. I put down my knife roll, open up my binder of baker’s formulas, and I look over at a massive stainless steel shelving unit along one end of the wall. It’s got rows and rows of shelves spanning from floor to ceiling, and in the morning, it is completely empty. It is the job of the twelve people in my class to get down to the business of filling those shelves until they overflow, by no later than 3 PM, and that is what we do. We work in teams, doing our part to scale and mix, to fold and monitor, shape, score and bake. Although the formulas are scaled up from the proportions we were making as home bakers before we got ourselves into this venture, we still care every bit as much about each and every loaf, the very same way that home bakers care for a loaf that they are baking. Our goal, making the end result as delicious and as beautiful as we possibly can, is not diminished as we scale up to professional quantities. That is why I am in this predicament. When I get to class, I tell myself that I will not take bread home at the end. Then, three o’clock rolls around, and I look over at the shelving unit, overflowing with the beautiful bread that we’ve worked so hard to make. It’s beautiful. It looks out at us as we wipe sweat and flour from our brows, with sad little bread faces. It feels wrong not to take it, and so I fill my flour sack and go on my way. It used to be that my freezer had balance; some veggies, some meats, a pie crust or two. Today, open my freezer and out falls the semolina bread from week three, with the olive bread in tow. Try to store anything else, I dare you, without removing the massive loaf of pain de mie from week 1, just waiting for the day when I host a massive brunch, at which point it will become French toast. Houston, I’ve become the “bread lady”. It’s time for us to dig out and use up what’s been stored. This ciabatta came first. Consider this less a recipe and more of a jumping off point for your own experimentation. Bruschetta starts with bread that you love, grilled. If you pair it with flavors that you enjoy together, you simply can’t go wrong. Peaches are in season, but I was disappointed by how these performed. They were a little too hard, but I expected the grill to magically soften them into drippy, peachy mush, which I had envisioned draping over the toasted bread slathered with goat cheese. They stayed firmer than I imagined they would, but were still lovely. With the sweet, smoky, and savory all going on, these can star on either the dinner or the dessert menu. Or, if you’re looking to go the more traditional route with tomato season just around the corner, click here. [...] [...] Here’s what I’m up against. Each morning, I roll into class in my clean, pressed cooking uniform. I put down my knife roll, open up my binder of baker’s formulas, and I look over at a massive stainless steel shelving unit along one end of the wall. It’s got rows and rows of shelves spanning from floor to ceiling, and in the morning, it is completely empty. It is the job of the twelve people in my class to get down to the business of filling those shelves until they overflow, by no later than 3 PM, and that is what we do. We work in teams, doing our part to scale and mix, to fold and monitor, shape, score and bake. Although the formulas are scaled up from the proportions we were making as home bakers before we got ourselves into this venture, we still care every bit as much about each and every loaf, the very same way that home bakers care for a loaf that they are baking. Our goal, making the end result as delicious and as beautiful as we possibly can, is not diminished as we scale up to professional quantities. That is why I am in this predicament. When I get to class, I tell myself that I will not take bread home at the end. Then, three o’clock rolls around, and I look over at the shelving unit, overflowing with the beautiful bread that we’ve worked so hard to make. It’s beautiful. It looks out at us as we wipe sweat and flour from our brows, with sad little bread faces. It feels wrong not to take it, and so I fill my flour sack and go on my way. It used to be that my freezer had balance; some veggies, some meats, a pie crust or two. Today, open my freezer and out falls the semolina bread from week three, with the olive bread in tow. Try to store anything else, I dare you, without removing the massive loaf of pain de mie from week 1, just waiting for the day when I host a massive brunch, at which point it will become French toast. Houston, I’ve become the “bread lady”. It’s time for us to dig out and use up what’s been stored. This ciabatta came first. Consider this less a recipe and more of a jumping off point for your own experimentation. Bruschetta starts with bread that you love, grilled. If you pair it with flavors that you enjoy together, you simply can’t go wrong. Peaches are in season, but I was disappointed by how these performed. They were a little too hard, but I expected the grill to magically soften them into drippy, peachy mush, which I had envisioned draping over the toasted bread slathered with goat cheese. They stayed firmer than I imagined they would, but were still lovely. With the sweet, smoky, and savory all going on, these can star on either the dinner or the dessert menu. Or, if you’re looking to go the more traditional route with tomato season just around the corner, click here. [...]

]]> http://eastvillagekitchen.com/2009/06/10/spring-garlic-and-tomato-bruschetta-recipe/comment-page-1/#comment-2475 The Duo Dishes Thu, 11 Jun 2009 17:34:44 +0000 http://eastvillagekitchen.com/?p=2234#comment-2475 Great flavor from the grill. Nothing like really fresh tomatoes to knock a bruschetta out of the park. So so so good! Great flavor from the grill. Nothing like really fresh tomatoes to knock a bruschetta out of the park. So so so good!

]]> http://eastvillagekitchen.com/2009/06/10/spring-garlic-and-tomato-bruschetta-recipe/comment-page-1/#comment-2472 Culinary Wannabe Thu, 11 Jun 2009 13:44:55 +0000 http://eastvillagekitchen.com/?p=2234#comment-2472 I always tell myself that I'm going to make it down to Union Square, but just the idea of fighting the crowds makes me want to run to the supermarket instead. I lived down there for about a year, and am so glad to be in a quieter area now. Thanks for the map link - I had no idea there were so many little markets all over the city! I always tell myself that I’m going to make it down to Union Square, but just the idea of fighting the crowds makes me want to run to the supermarket instead. I lived down there for about a year, and am so glad to be in a quieter area now. Thanks for the map link – I had no idea there were so many little markets all over the city!

]]> http://eastvillagekitchen.com/2009/06/10/spring-garlic-and-tomato-bruschetta-recipe/comment-page-1/#comment-2469 Jo Thu, 11 Jun 2009 02:33:23 +0000 http://eastvillagekitchen.com/?p=2234#comment-2469 I'm actually tempted to go grab some tomatoes and garlic and fire up the grill despite the fact that it's 10:30PM... Next time you're up (which we hope will be soon!) we need to introduce you to Marty, the local beef guy. He raises his cows on an organic grass fed diet and sends them to a slaughter house where he can oversee to make sure he's getting his cow meat back (apparently not the norm). He has a stand at our local farmers market but welcomes guests to his house to meet the cows and pick your "cuts" in the freezers downstairs. Could definitely liven up your spring marketing adventures! I’m actually tempted to go grab some tomatoes and garlic and fire up the grill despite the fact that it’s 10:30PM… Next time you’re up (which we hope will be soon!) we need to introduce you to Marty, the local beef guy. He raises his cows on an organic grass fed diet and sends them to a slaughter house where he can oversee to make sure he’s getting his cow meat back (apparently not the norm). He has a stand at our local farmers market but welcomes guests to his house to meet the cows and pick your “cuts” in the freezers downstairs. Could definitely liven up your spring marketing adventures!

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