Greetings, and thanks for stopping by! We're glad you found us and looking forward to connecting over a shared passion for cooking. Click HERE for an important message from Mac Kohler, founder of Brooklyn Copper Cookware.
While seeking some honest "Jersey Juice" we recently wrong-turned our way to the Sabot family and Cricket Creek Farm outside of Williamstown, MA. Not only did they have creamy rich raw milk, but Jude, Topher and the whole crew are doing everything right - real organic archangels, and the nicest folks you'd ever want to meet.
But let's talk about the cheese, Gromet.
When you visit, splash out on a hunk of Jude's Tobasi. On your way home stop for some decent dry penne; we hit Pastosa in Bay Ridge on our way in. Combine the two with a bit of béchamel, a heavy pan and a hot oven, and you're in for mac & cheese that will move you to poetry. As much as we like certain things raw, sometimes a lot of heat is very cool.
Once the caramel-crisp scent is out in the hallway our neighbors start ringing; it's a pop-up party and people love the crust. "How do you get it so perfect?" they ask.
We use a lot of copper and tin, we say. A few pounds.
The Hammersmith Au Gratin. In two sizes: personal (9 inch) and party (13 inch). Organic in the way Jude understands.
|Ingredients in their raw state.||Ideas in the pipeline.||From "Big Penny" to "Shell".|