by Corin Hirsch
If you're the kind of person who loses all sense of time and self control whenever you visit King Arthur Flour, you might want to carefully plan your next visit. As in, set both a monetary and caloric budget and tell a friend where you're going, lest you get lost.
A few weeks ago, the baking giant unveiled the fruits of its yearlong, $10-million expansion. Though the building sprawls along the same hillside it's occupied for years, it feels like an entirely different place. And the complex looks like a wood-and-steel mothership. Which it is, of course, for thousands of bakers all over the world.
On a visit earlier this week, I tucked into an intense espresso tart and mulled which of the myriad pastries and breads to take home — a peanut-butter-and-marshmallow sandwich? A raspberry-topped cheesecake, or creamy Napoleon? In the end, I grabbed two chocolate-dipped macaroons and some 100-percent-Vermont-grains bread, a rich and nutty loaf that inspires instant bread lust. (You have to catch it on the right day, though; it's baked Tuesday and Friday). It was too hot of a day to stock up from the refrigerator, whose shelves are piled with sausages, bean salads, cheeses, pre-made sandwiches, sourdough starter, cultured butter...
KAF's official grand opening begins September 21, with a weekend of bread giveaways, demos from Gesine Bullock-Prado and Dede Wilson, and lots of fattening free samples. Are you brave enough?
this quick and easy recipe serves 2
6 small or 4 large flounder filets (about 3/4 pound)
1 cup King Arthur Flour Hazelnut Flour
1 tbsp. lemon zest
punch each of sea salt, black pepper and dried oregano
2 tbsp. butter and 1 tbsp. oil, for frying
Rinse and pat dry fish filets. Crack eggs into a bowl and whip. In another bowl, add hazelnut flour, spices, herbs and lemon zest, and blend with hands. Put a fry pan on medium-high heat, and bring butter and oil to a froth. Coat each filet in egg, then roll in flour mixture and carefully lay in pan. Cook until golden brown, about 2-3 minutes each side. Plate, spritz with lemon, and serve.