Goat Cheese and
About The Authors
Amy Scherber launched Amy's Bread in 1992 from a small storefront in New York City's Hell's Kitchen neighborhood. Today, her bakery operates out of three popular Manhattan locations, including outposts at the Chelsea Market and in Greenwich Village. In addition to her retail cafés, Amy also supplies bread wholesale to more than 300 customers, including many notable New York restaurants and food stores. Amy and her bakery have been widely praised in the media, and she has appeared on Emeril Live, Baker's Dozen, and other television cooking shows.
Toy Kim Dupree was one of the five original bakers at Amy's Bread and currently serves as executive pastry chef and general manager of the bakery's Hell's Kitchen location, where she oversees the production of cookies, cakes, and other sweet treats. Toy also coauthored with Amy The Sweeter Side of Amy's Bread.
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Finally--an updated, new edition of the beloved guide to bread baking. Amy's Bread is a legendary New York institution that serves some 50,000 customers every month and supplies bread to more than 500 restaurants and stores. Long out of print, Amy's Bread shares Amy Scherber's recipes and techniques for everything from basic loaves to artisan breads. Now fully revised and updated, this full-color edition includes more...
Making bread is one of the simplest pleasures we know. This nurturing food is a staple of the diet in many cultures. Friends and customers have often told us that bread making is a "noble profession" because it is a way to serve people--to give pleasure, energy, and sustenance to those who eat it. Bread goes to the very roots of life and its ingredients are the most elemental. Rain, sunshine, and healthy soil to grow the wheat; human hands to harvest mill, and turn the grain to flour; water captured in reservoirs, which moistens the flour; yeast, which occurs naturally around us in fermenting fruits and starches; and salt from the earth and sea are the basic ingredients. These, along with the warmth of the baker's hands, his or her strength, skill, and passion, and a fiery hearth, are all that are needed to make this simple yet incredible food.
Besides this glorious image of "earth to table," we like to make bread because it is always changing, and thus it challenges our skills, intuition, and senses. Does the dough feel right, smell right, and taste right? Is it wet or dry, warm or cool? How is the weather, how is the flour, and how is the oven? The same ingredients, mixed the same way every day, yield slightly different results in the hands of each baker. Some people may find this frustrating, but to be a good baker you must be calm, intuitive, and patient. You must use all of your senses to be aware of the dough, the environment, and your own mood. The challenge and the tasty, tangible reward make bread baking a great pleasure to experience--and to share.
Makes 4 sandwiches
Equipment: two 17 x 12-inch sheet pans
Fresh goat cheese, ripe tomatoes, and black olives are a winning combination, and for lovers of goat cheese, this sandwich is a favorite. First we roast tomatoes and eggplant in our oven to concentrate their flavor and make them soft and juicy. Next we prepare our own black olive tapenade from robust Greek olives. Then it’s all put together on a freshly baked French Baguette. When the sweetness of the tomatoes, the salty olives, the silky eggplant, and the creamy goat cheese come together on a crusty baguette, it’s a match made in heaven.
- Eggplant, fresh/454 grams/16.00 ounces/1 large or 2 small
- Tomatoes, fresh/382 grams/13.47 ounces/2 medium
- Extra virgin olive oil/60 grams/2.11 ounces/4 tablespoons
- Salt and freshly ground pepper to taste
- Imported black olives such as Kalamata, pitted and roughly chopped/57 grams/ 2.00 ounces/1/3 cup
- Garlic, finely minced/1/2 small clove
- Fresh goat cheese (not aged)/240 grams/8.46 ounces/12 slices
- Thyme, fresh/1 small branch
- French Baguette/one 24-inch loaf or two 12-inch loaves
1. Preheat the oven to 350°F. Line two 17 x 12-inch sheet pans with parchment paper.
2. Wash and trim the eggplant and the tomatoes. Slice each kind of vegetable cross¬wise about 1/4-inch thick, into 12 slices. Place the eggplant slices on one prepared sheet pan and the tomato slices on the other. Brush the eggplant slices with 2 1/2 tablespoons of the olive oil, and the tomatoes with 1/2 tablespoon of the olive oil and season them with salt and pepper. Roast the vegetables in the oven until they begin to brown and become somewhat dehydrated, the tomatoes about 25 minutes, and the eggplant about 45 minutes. Place the pans on wire racks to cool.
3. Make the olive tapenade: With a mortar and pestle or food processor, grind the olives and garlic together. Add 1 tablespoon of olive oil and blend to make a smooth paste.
4. Slice the goat cheese into twelve 3/8-inch-thick slices, about 20 grams/3/4 ounce each, and top each slice with a few leaves and leaf clusters of fresh thyme.
5. To assemble the sandwich, cut the French Baguette(s) into 4 equal lengths. Slice the pieces in half lengthwise. Place the bottom half of each sandwich on the work surface and spread it with about one quarter of the olive tapenade. Place 3 slices of goat cheese on each base. Top the cheese with 3 slices of roasted eggplant and 3 slices of roasted tomato. Place the top half of the bread on each sandwich. Serve at room temperature, or toast lightly in a toaster oven to begin to melt the cheese.
Tips and Techniques To save time you can purchase premade black olive tapenade. We like to place a few leaves of fresh thyme on each slice of goat cheese, but it can be omitted if it’s not available. The baguettes in this book are not as long as traditional baguettes because that length would not fit into a home oven. If you make your own bread you’ll use two short baguettes, or purchase one 24-inch baguette to make four sandwiches.
Copyright © 2010 by Amy Scherber and Toy Kim Dupree. Reprinted from Amy's Bread with permission from John Wiley & Sons, Inc.
For two additional recipes, click here.
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