Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

Overview

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 ...

See more details below
Hardcover
$25.49
BN.com price
(Save 15%)$29.99 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (13) from $11.37   
  • New (6) from $11.99   
  • Used (7) from $11.37   
Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$14.99
BN.com price

Overview

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.

Read More Show Less

Editorial Reviews

Lonely Planet
"... The city's number one breakfast spot."
New York Magazine
Included in "The Best NYC Cookbooks of 2010"
Wylie Dufresne
"This book has the kind of recipes that generations of food-obsessed families pass down to each other and guard like family secrets."
"Season's Best Cookbooks" Time Out New York
"The debut cookbook from New York's brunchiest restaurant celebrates bacon and eggs as an anytime meal, along with the pancakes, French toast and muffins that inspire long weekend lines outside the cultish restaurant."
"The Year's Best Cookbooks" New York Times
"Start simply, by whisking cold butter into warm maple syrup, thus creating a life-changing emulsion for pancakes, waffles and loved ones. The book also includes the celebrated pancake recipe served by the chef Neil Kleinberg."
From the Publisher
"... The city's number one breakfast spot." —Lonely Planet

"This book has the kind of recipes that generations of food-obsessed families pass down to each other and guard like family secrets."—Wylie Dufresne, chef/owner, wd-50

"Start simply, by whisking cold butter into warm maple syrup, thus creating a life-changing emulsion for pancakes, waffles and loved ones. The book also includes the celebrated pancake recipe served by the chef Neil Kleinberg."—New York Times, "The Year's Best Cookbooks"

Included in "The Best NYC Cookbooks of 2010""

New York Magazine

"The debut cookbook from New York's brunchiest restaurant celebrates bacon and eggs as an anytime meal, along with the pancakes, French toast and muffins that inspire long weekend lines outside the cultish restaurant."
Time Out New York, "Season's Best Cookbooks"

Read More Show Less

Product Details

  • ISBN-13: 9780316083379
  • Publisher: Little, Brown and Company
  • Publication date: 11/8/2010
  • Pages: 224
  • Sales rank: 171,057
  • Product dimensions: 8.10 (w) x 10.00 (h) x 1.00 (d)

Meet 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 Seventeen magazine. 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.

Read More Show Less

Read an Excerpt

Clinton St. Baking Company Cookbook

Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant
By Lahman, DeDe

Little, Brown and Company

Copyright © 2010 Lahman, DeDe
All right reserved.

ISBN: 9780316083379

1

· BISCUITS ·

It all started with the buttermilk biscuit. Anyone worth his or her Brooklyn roots knows that the best biscuits in New York, if not the country, were found at the legendary Lundy’s Restaurant in Sheepshead Bay—a.k.a. the family seafood destination of the Northern Hemisphere.

With 2,800 seats back in the 1950s and ’60s, Lundy’s was to Brooklyn what baseball is to America. Lundy’s seemed as big as two ball fields to Neil, who, as a kid, made a monthly pilgrimage there on a bus from Flatbush with his entire family because they did not own a car.

Lundy’s was most famous for its shore (seafood) dinners, its long, snaking lines (especially on Sunday nights), and, best of all, its flaky buttermilk biscuits. Jamaican waiters dressed in crisp white coats made their way around the tiled-floor dining room each night with hot biscuits piled on plates and wax-paper-wrapped pats of butter sliding around. The minute they hit the table, those biscuits were devoured, with requests for more broadcast across the crowded room (some of the loudest from the Kleinbergs themselves).

When it reopened in 1995, after sixteen years of dormancy, Neil was asked to launch the new Lundy’s kitchen as executive chef. It was a dream job, and he could not wait to re-create the restaurant’s magic.

His first roadblock came with the recipes, which—he quickly learned—were passed down by its black southern cooks through oral tradition. Not one cup, one ounce, one teaspoon, was recorded on paper. Neil would have to replicate every morsel from memory, beginning with those beloved biscuits. To start, he reconjured their feeling and flavor: small and soft, not too browned on top, fluffy on the inside, slightly crunchy on the outside. The biscuits needed to taste buttery, salty, a touch sugary, and have a starchy quality that held up when a pat of butter slid between two warm halves.

Neil began his research by reading celebrated cookbook writers, everyone from Fannie Farmer to Maida Heatter to Edna Lewis. He tinkered with different flavors, ratios of shortening and butter, regular milk versus buttermilk. Next he tracked down an artisanal flour through the White Lily company in Tennessee, which sold a seminal soft winter wheat.

After weeks of testing, baking, and tasting, he finally found The One, a recipe born of that wonderful flour and a technique of mixing that made those biscuits remarkably flaky and melt-in-your-mouth good. For a child of Brooklyn—a son of Lundy’s—it was like reinventing the wheel.

And just like that, one perfect biscuit became eight thousand a day. There were two reach-in refrigerators equipped with pan-slides dedicated solely to the sheet pans with biscuits. Every morning, twenty-five trays on each side of both fridges were filled with punched-out mini biscuits ready to bake.

Naturally, when we opened Clinton St.’s oven doors, Neil’s first thought was to serve the biscuits he perfected back at Lundy’s. He didn’t want to serve bagels or croissants. The biscuit would be the ideal morning staple: the platform on which Neil could rest scrambled eggs, cheddar cheese, his own tomato jam—and, as it turned out, his Brooklyn pride.

BUTTER MILK Biscuits

MAKES 6 BISCUITS

2 CUPS all-purpose flour, plus more for dusting

2 TABLESPOONS baking powder

1½ TABLESPOONS sugar

¼ TEASPOON salt

3 TABLESPOONS unsalted butter, chilled and cubed

3 TABLESPOONS vegetable shortening, chilled and cut into small chunks

¾ CUP buttermilk

These biscuits can be prepared and then rested overnight for baking the next day.

1 Preheat the oven to 350°F.

2 Place the 2 cups flour and other dry ingredients in the bowl of an electric mixer. Mix on low speed with the paddle attachment until combined.

3 Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture. The butter and shortening should be the size of peas.

4 Turn off the mixer and add the buttermilk to the bowl all at once. Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).

5 Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough two or three times until combined.

6 You can bake the biscuits the next day. Dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic wrap, overnight. Then bring the dough back to room temperature.

7 Pat out the dough to a ¾- to 1-inch thickness. Shape the dough into a rectangle, making the sides high. Using a 2-inch-round biscuit cutter, cut out 4 biscuits. Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour. Gather the dough scraps and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll. Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.

8 Place the pan in the preheated oven for 15 to 17 minutes, or until the biscuits are golden brown and cooked through. Halfway through the baking process, rotate the pan for even browning.

9 Serve warm with butter and our Raspberry Jam (page 160).

RESTAURANT TRICK If you have a convection oven, bake for 15 to 17 minutes at 325°F. A convection oven circulates air to bake items such as cookies, biscuits, and cakes faster and gives a nicer color to both baked and roasted items.

COMMON MISTAKE Do not twist the biscuit cutter in the dough. Cut the biscuits by pushing the cutter directly into the dough and then lifting the cutter. If you twist the cutter, the biscuits may not rise.

NOTE You can make these biscuits by hand, without a mixer. Mix the butter and shortening into the dry ingredients with your fingertips to achieve a crumbly texture and use your hands to combine the buttermilk into the dough. Make sure to powder your hands with flour if the dough gets too sticky.

What to do with that extra buttermilk? Make our Fried Chicken on page 124, the Onion Rings on page 129, or Buttermilk Streusel Coffee Cake, page 43.

BUTTER MILK Biscuit Sandwiches

MAKES 2 SANDWICHES

2 Buttermilk Biscuits (page 17)

4 TEASPOONS unsalted butter, plus 1 TABLESPOON

3 large eggs, whisked together

¼ CUP shredded cheddar cheese

4 bacon SLICES, cooked, crisp and well drained

2 HEAPING TABLESPOONS

Tomato Jam (page 163)

When we first opened Clinton St., Neil wanted a breakfast sandwich made with the biscuit, but it was so big, fluffy, and flaky that he couldn’t fix a proper sandwich. Instead he had to make it open-faced. He decided to scramble perfect eggs and lay them on the bottom half with a sprinkling of grated cheddar over the top. On the other half, he couldn’t just do ketchup from the bottle, so he decided to make a tomato jam. You can assemble this sandwich with a day-old biscuit because toasting it is what makes it really great anyway. Add two strips of bacon to pull it all together.

1 Preheat your oven’s broiler or heat a griddle.

2 Slice each biscuit in half and butter each half with 1 teaspoon butter. Toast the biscuits under the broiler or on a griddle until the butter melts and the biscuit halves are light brown. (Or, instead of toasting the biscuits, you can use a panini grill or grill pan to mark the biscuits on the cut side.)

3 In a 9- to 10-inch omelet pan, melt the remaining 1 tablespoon butter. Once the butter is frothy, add the eggs. Gently scramble them in a circular motion with a heatproof spatula, starting from the center of the pan and moving out. Shake the pan to distribute the uncooked eggs. Once the eggs are set, divide them in half in the pan.

4 To assemble the sandwiches, place the eggs on the bottom halves of the biscuits. Place the shredded cheese on top of the eggs. Place the eggs under the broiler to briefly melt the cheese. Crisscross 2 pieces bacon on top of the cheese and dollop the top halves with 1 tablespoon Tomato Jam. Serve with Hash Browns (page 143).

SPANISH Biscuit Sandwiches

MAKES 2 SANDWICHES

2 Buttermilk Biscuits (page 17)

4 TEASPOONS unsalted butter, plus 1 TABLESPOON

1 chorizo sausage, quartered vertically

3 large eggs, whisked together

¼ CUP shredded jalapeño Jack cheese or Monterey Jack (or 2 slices)

2 HEAPING TABLESPOONS

Tomatillo Sauce (page 165)

This is the biscuit sandwich’s Spanish cousin. We split and grill the chorizo to give it that real gutsy charred flavor.

1 Preheat your oven’s broiler or heat a griddle.

2 Slice each biscuit in half and butter each half with 1 teaspoon butter. Toast the biscuits under the broiler or on a griddle until the butter melts and the biscuit halves are light brown. (Or, instead of toasting the biscuits, you can also use a panini grill or grill pan to mark the biscuits on the cut side.)

3 Grill the chorizo until both sides are crispy and seared. Or you can broil the chorizo in the oven or sauté it in a pan.

4 In a 9- to 10-inch omelet pan, melt the remaining 1 tablespoon butter. Once the butter is frothy, add the eggs. Gently scramble them in a circular motion with a heatproof spatula, starting from the center of the pan and moving out. Shake the pan to distribute the uncooked eggs. Once the eggs are set, divide them in half in the pan.

5 To assemble the sandwiches, place the eggs on the bottom halves of the biscuits. Place the shredded cheese on top of the eggs. Place the eggs under the broiler to briefly melt the cheese. Crisscross 2 pieces chorizo on top of the cheese and dollop the top halves with 1 tablespoon Tomatillo Sauce. Serve with Hash Browns (page 143).

WHOLEWHEA T Buttermilk Biscuits

MAKES 6 BISCUITS

1 CUP all-purpose flour, plus more for dusting

1 CUP whole wheat flour

2 TABLESPOONS baking powder

1½ TABLESPOONS sugar

¼ TEASPOON salt

3 TABLESPOONS unsalted butter, chilled and cubed

3 TABLESPOONS vegetable shortening, chilled and cut into small chunks

¾ CUP buttermilk

In 2007 we were opening Community Food & Juice, a more health-conscious restaurant uptown with some of our greatest hits from downtown, and we said, Why not make a whole wheat biscuit? Neil started experimenting with ratios between whole wheat and organic white flour and came up with a nice balance. The biscuits were nutty and grainy from the whole wheat, yet still kept their fluffiness when baked. (Some of our guests like these biscuits better than the original.) Depending on how health-conscious you are, you can use more whole wheat or more white flour in this recipe. Just remember that the more whole wheat flour you use, the darker, more rustic, and less moist and fluffy the biscuits will be. It’s a bit of a trade-off.

1 Preheat the oven to 350°F. (See Restaurant Trick, page 17.)

2 Place the 2 cups flour and other dry ingredients in the bowl of an electric mixer. Mix on low speed with the paddle attachment until combined.

3 Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture. The butter and shortening should be the size of peas.

4 Turn off the mixer and add the buttermilk to the bowl all at once. Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds). (See Note, page 17.)

5 Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough two or three times until combined.

6 You can bake the biscuits the next day. Dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic wrap, overnight. Then bring the dough back to room temperature.

7 Pat out the dough to a ¾- to 1-inch thickness. Shape the dough into a rectangle, making the sides high. Using a 2-inch biscuit cutter, cut out 4 biscuits (see Common Mistake, page 17). Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour. Gather the dough scraps and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll. Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.

8 Place the pan in the preheated oven for 15 to 17 minutes, or until golden brown and cooked through. Halfway through the baking process, rotate the pan for even browning.

9 Serve warm with butter and our house-made Raspberry Jam (page 160).



Continues...

Excerpted from Clinton St. Baking Company Cookbook by Lahman, DeDe Copyright © 2010 by Lahman, DeDe. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 15 Customer Reviews
  • Posted December 29, 2010

    more from this reviewer

    Mouth watering comfort food

    Okay, here's another one that's definitely gift card worthy. Check out the cover - drooling yet?

    DeDe Lahman and Neil Kleinberg own and operate the 32 seat Clinton St. Baking Company and Restaurant in New York City. Apparently the line up is always out the door - and once I read the book, I could see why.

    It's comfort food, pure and simple.

    "What's our secret? Neil says, 'It's love." I say it's that we make simple American classics using serious-chef techniques. Time and time again, we've been asked by devoted guests for our recipes, and now, without further ado, here they are."

    I think that's why I found this cookbook so appealing - it's food that makes you feel good. Their first signature item was the classic buttermilk biscuit. Yep, I tried it on the boy who loves homemade biscuits in my house and he noticed that it wasn't my 'regular' recipe right away - as he grabbed another one.

    The Clinton St. Baking Company specializes in (but isn't limited to) breakfasts and brunches. There are lots of variation on biscuit breakfasts. The muffin recipes are amazing as are the pancakes! The key is using fresh ingredients as much as possible.

    Eggs. There's a great step by step full colour explanation of how to make a perfect three fold omelet. I've always flipped it to cook the 'inside' - wrong. I tried Neil's method and it makes for a 'fluffier' finished product.

    Soups (the Maple Butter Squash was easy and delicious) paired with any of the great (simple!) sandwiches (grilled goat cheese - yummy) are perfect for a winter supper.

    Sides, drinks and condiments are all featured as well. But the desserts....oh boy decadent. Flourless chocolate cake - simple but a hit!

    Full colour glossy photos accompany every recipe. (And there are over 100 included)The instructions are clearly written as are the ingredient lists. I enjoyed the mini essays that DeDe has included explaining their background and thoughts on each entry.

    Easy recipes that will impress everyone. Take a look inside and you'll see what I mean!

    4 out of 5 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 21, 2011

    Yummmm!

    Everything I've made from this cookbook is delicious. Directions are easy to follow and the results are perfect. Nice job DeDe and Neil!

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted August 24, 2012

    Highly Recommend

    This is a great cookbook! I love it!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 2, 2012

    No text was provided for this review.

  • Anonymous

    Posted January 20, 2011

    No text was provided for this review.

  • Anonymous

    Posted June 30, 2011

    No text was provided for this review.

  • Anonymous

    Posted May 9, 2011

    No text was provided for this review.

  • Anonymous

    Posted May 7, 2011

    No text was provided for this review.

  • Anonymous

    Posted May 6, 2012

    No text was provided for this review.

  • Anonymous

    Posted October 16, 2011

    No text was provided for this review.

  • Anonymous

    Posted May 26, 2011

    No text was provided for this review.

  • Anonymous

    Posted April 28, 2011

    No text was provided for this review.

  • Anonymous

    Posted October 30, 2012

    No text was provided for this review.

  • Anonymous

    Posted May 6, 2011

    No text was provided for this review.

  • Anonymous

    Posted November 27, 2011

    No text was provided for this review.

Sort by: Showing all of 15 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)