Momofuku Ko English muffins with bay leaf butter, sea salt, and chives. After an initial rise, the dough is portioned and rolled into balls, pressed into cornmeal, then very slowly proofed for a couple days. The muffins are cooked low and slow on a griddle for a total of about 15-20 minutes with intermittent flipping, then finished in a 250F oven for 10 minutes. Finally, the light and airy muffins are fork-split, smeared with the bay leaf butter, and toasted on a griddle. I don’t think I truly appreciated the intense flavor and aroma that bay leaves add to the myriad of recipes they’re used in until I smelled the paste made by pounding the bay leaves in a mortar and pestle. This paste is steeped in melted butter and lard for an hour before being strained out to make the bay leaf butter. This is the second course of the original Ko tasting menu as described in the Momofuku cookbook, and the second dish from the menu that I’ve cooked.
Come to Maxwell’s tonight (and every Monday) and choose from a menu of our chef’s specialty burgers or build your own! The menu includes gourmet patties – including the Impossible Burger, small-batch cheese, and artisanal toppings.