"During a recent dinner at Le Hut Dinette, a new restaurant located in a Quonset hut in Santa Ana, my dinner companions ordered the sourdough bread. We wanted something to help sop up the peach vinegar and jalapeño oil in executive chef Ryan Garlitos' excellent tomato salad. What arrived at the table were slices of bread in a deep shade of violet. It was toasted on both sides, with umber splotches interrupting the purple, the entire surface shiny and shellacked with clarified butter."
"The crust cracked at the slightest provocation, and the middle was as fluffy and tender as a milk bread bun. It was unlike any bread I'd tried, with the deep earthy flavor of blue corn balanced with a wonderfully sour tang. Garlitos serves the bread with a side of compound butter made with beef tallow from sister restaurant Heritage Barbecue's briskets, confit garlic and lemon."
Heirloom blue corn masa sourdough delivers a deep violet crumb and an aroma reminiscent of blue corn tortillas cooking on a comal. Slices arrive toasted and buttered, with umber splotches across a shiny surface. The crust cracks easily while the interior remains fluffy and tender, similar to a milk bread bun. The flavor combines earthy blue corn notes with a bright sour tang. Chef Ryan Garlitos pairs the bread with a compound butter made from beef tallow, confit garlic and lemon. The loaf helped make 61 Hundred Bread in Santa Ana a destination bakery that often sells out.
Read at Los Angeles Times
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