This week’s “stolen” recipe came a long way from St. Louis. Companion, an award-winning Missouri bakery, was founded by Josh Allen in 1993. In 2001, Allen opened the first dine-in location, in Clayton, Mo., the county seat of St. Louis County and part of the Greater St. Louis metropolitan area.
Known throughout St. Louis as a popular café and favorite neighborhood hangout, Companion provides impeccable service in a comfortable, informal meeting place for friends and families. There are three cafés, in several of St. Louis’ trendiest neighborhoods: Clayton, Ladue and Central West End.
Each Companion is a bright space, with tall windows and ceilings that allow passersby to watch the daily operations of the bakery, including the elaborate decoration of Companion’s signature cakes and cookies.
About the chef
Starting a bakery may seem a unique choice for a Stanford University graduate, but Josh Allen has been working in the food services industry most of his life. Allen grew up in Clayton, where left/msnbc/Components/Photo_StoryLevel/080618/080618-allen-bcol-1p.jpg1777100000left#000000http://msnbcmedia.msn.com
© 2008 Barlow Productions
Chef Josh Allen
Image: Chef Josh Allen
6333655680000000001Pfalsefalsehis parents served as the third-generation owners of Allen Foods, a food distribution company servicing regional hotels, restaurants, schools and long-term care facilities. At age 8 he began helping with the family business, making deliveries, learning the tricks of the trade and, more importantly, developing a passionate interest in food.
With no formal training in bread making and relying solely on a French bakers’ oven made of stone, Josh Allen started Companion Baking in 1993 at the age of 24. His concept was to create wholesome and delicious European breads with simple ingredients. Starting with six breads in its product line but growing with each new client request, Companion quickly made a name for itself.
But as Companion grows, Allen remains motivated by “the quest for the perfect loaf of bread.” His passion to “create something new every day” and take the time to perfect each product is what drives him.
8143 Maryland Ave.
Clayton, MO 63105
Companion Baked Eggs n’ Potatoes are priced at $5.95 and served with toast. This recipe yields 1 casserole — approximately 6 restaurant servings.
Baked eggs n' potatoesJosh Allen of Companion
6 restaurant servings
Preheat oven to 450 degrees.
Toss the potatoes on sheet pan with olive oil, rosemary, salt and pepper.
Roast at 450 degrees for 20-25 minutes until golden and crispy.
Reduce the oven heat to 375 degrees.
Place in a greased casserole dish and top with Gruyere cheese.
Melt the butter in a saucepan, add the flour and cook lightly to make a roux.
Whisk in the cream and milk.
Bring to boil to thicken.
Remove from the heat and whisk in the Parmesan cheese and mustard.
Whisk the eggs in a mixing bowl and add a small amount of milk mixture to temper.
Slowly add the tempered eggs to the remaining mixture and whisk until smooth.
Season well with salt and cayenne pepper.
Pour over the potatoes and cheese. Do not overfill.
Bake at 375 degrees for approximately 18 minutes until puffed and lightly browned. (The eggs will fall once removed from the oven.)
252466436048102693526560potatoes (small red russet), quartered1pound1 lb potatoes (small red russet), quarteredolive oil2ounce2 oz olive oilrosemary, dried2teaspoon2 tsp rosemary, driedbutter2ounce2 oz butterflour2ounce2 oz flourmilk12ounce12 oz milkcream12ounce12 oz creameggs (approx. 9 large)1pound1 lb eggs (approx. 9 large)parmesan cheese, grated3ounce3 oz Parmesan cheese, grateddijon mustard1ounce1 oz Dijon mustardgruyere cheese, grated6ounce6 oz Gruyere cheese, gratedSalt, cayenne and black pepper to taste
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail firstname.lastname@example.org the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.