Review: Clinton Street Baking Company Cookbook

brunch n. a long, boozy meals that lingers into late afternoon; a New York institution. Wander around the city any weekend and you're bound to see gaggles of people milling about waiting to try the latest addition to the NYC brunch scene.  Since 2001, Clinton Street Baking Co. has been one of the city's perpetual brunch hot spots. Snagging a table at this cozy Lower East Side restaurant usually requires manning up for a two hour wait in the cold. Hmmm, no thanks. My rage hunger waits for no table. However, if you're able to drop by early on a weekday morning, you'll find yourself in luck - no crowds, a plethora of tables, and plenty of excellent food. The perfect start to any day. To commemorate one of our favorites meals together, my thoughtful roommate gifted me the Clinton Street Bakery's cookbook, Breakfast, Brunch & Beyond, for Christmas. Delicious brunch recipes at our fingertips!

The cookbook, as the name would imply, focuses primarily on breakfast and brunch recipes and would be an excellent supplement to anyone's culinary library.  Sections are themed around different breakfast foods such as: muffins and scones, eggs, pancakes, and fried chicken. Yes, fried chicken. Try it with syrupy waffles, and I promise you'll be won over to this tasty combo.

OH HAI HAI COOKING

Instructions are straightforward and the authors provide often provide then history of each recipe, a nice personal touch.  Equally useful is authors' recommendations on ingredient sourcing. While it may seem like a no-brainer, their argument in favor of quality, semi-sweet chocolate convinced me to shell out the bucks for Ghiradelli, and it made all the difference in my most recent batch of cookies.

Thus far, our apartment has tried seven of the book's recipes, and has yet to be disappointed. Several, such as the famous Clinton St. pancakes (voted by NYMag as the best pancakes in the city) and the chocolate chunk cookies, have already made repeat appearances, a sure sign of a success as Christina and I are loathe to cook the same recipe twice.  As it stands, we've barely made a dent into this well-edited volume. Up next are possibly the breakfast sandwiches, which look divine and definitely tastier than the $3 ones I usually buy at street carts.

Beyond traditional brunch fare, this collection also delves into sandwiches, entrees, drinks, and even condiments. While the sandwiches chapter is a bit sparse, the book offers several excellent soup/stew recipes. I particularly enjoyed their turkey chili recipe, a slightly healthier rendition of the classic comfort stew. I punched up the spices a bit, but that can easily be toned down for those who's palate's are less inclined towards spiciness.

Turkey Chili
Adapted from The Clinton St. Baking Company Cookbook
Slightly modified the recipe to boost the veggie quotient and spiciness.  Adjust down the spices if you're not a fan of fiery food - everyone else apply the Chohula liberally!

1 1/4 tbsp olive oil
1 medium Spanish onion, diced
3 medium carrots, diced
4 celery stalks, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 jalapeno pepper, minced
1 lb turkey
2 tbsp chili powder
1/2 tbsp garlic powder
1/2 tbsp dried oregano
3/4 tbsp cumin
1/2 tsbp thyme
2 bay leaves
4 shakes or more (to taste) hot sauce
1 tbsp tomato paste
3 cups crushed tomatoes
2 cups chicken stock
2 cups (1 15 oz can) kidney beans in liquid
1 1/4 tbsp salt
1/2 tbsp ground black pepper

In a large stock-pot over medium heat, warm the olive and cook the garlic and vegetables until soft and slightly caramelized. Add the turkey to the pot, break into smallish chunks and cook until the meat is slightly browned.   Mix in spices, hot sauce, and tomato paste and stir till combined.  Next, pour in the crushed tomatoes and chicken broth. Bring the mixture to a boil, and simmer for 15 minutes.

Add the kidney beans plus their liquid to the chili and cook for approximately 5 minutes, or until the beans are warm (but not mushy!). Season with salt and pepper, and be sure to remove the bay leaves before serving.  Garnish with shredded cheese, sour cream, chopped onion, guacamole, tortilla chips, or whatever your taste buds desire.