Chef’s Corner

We asked Chef Scott Maki at the Baronne Street Deli for his favorite recipe and here’s what he whipped up for us.

Bread is one of mankind’s crowning achievements. It’s the best example of a dish becoming so much more than the sum of its parts. It’s not only a player in every level of restaurant dining, but is something that is enjoyed equally at all economic levels, across the globe. It is really a shame that its not that good for you, but despite the carbs, its one vice I cannot seem to kick. The satisfaction of baking your own bread, and the smell alone, is worth the increased carb intake. Plus it makes a great vehicle for a wide variety of things, like this mussel sauce vierge. Vierge is the French word for virgin which, in this case, refers to a sauce that is uncooked. It is a superb topping for a piece of grilled fish or just a nice toasted slice of bread. Pair with Corbiéres Rose Gris de Gris 2014 $13.99. Bon appetit.

ChefsCornerFresh baked baguette with smoked mussel sauce vierge

Fresh baguette

2 cups lukewarm water

3 cups bread flour (get bread flour, it matters)

4 tsp fresh yeast

2 tsp salt

Sauce

1 cup mussels (steamed, removed from shell, & lightly smoked)

2/3 cup extra virgin olive oil

1 lemon (zest & juice)

½ cup chopped parsley

1 tbsp chopped capers

1 cup tomato concassee

Mix all ingredients and allow to stand in refrigerator for 2-4 hours

Procedure:

Using the hook attachment on your mixer… Add the water and yeast first, then the flour, then begin mixing on slow speed. As the dough begins to form, add salt. Bring the speed up to medium until the dough has smoothly formed, and pulls away from the sides of the bowl. Set dough aside in a lightly oiled bowl and cover with a damp cloth until dough doubles in size. Weigh out 260 g pieces of dough ( about a half of pound) and roll into baguettes (For really good baguettes, use a baguette pan) Once the rolled baguettes have puffed up almost double size, score with a razor blade. Finally, bake at 400 degrees until golden brown