How To Make April Bloomfield's Morning Buns

Tosca hadn't served food since 1965 so April Bloomfield was getting ready to re-open the restaurant, she really wanted to serve breakfast even if it was a simple hard-boiled egg, these savory morning buns and some good coffee. For her buns, she landed on a combination of funky Provolone, broccoli rabe, cured Colabrian chilis, garlic and olive oil.

PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).

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[KrillintheBencher]

Did a play on these and used Brioche Dough with a Caramelized Onion filling with grated Avonlea cheese, almost like a French Onion soup bun. Turned out f’’king amazing

[TexasRose]

Thanks for this video. My mind is racing with ideas!!

[seedblossomful]

you dont want too much oil in it, yeah, just pour the whole bottle in there is enough

[TheDarwiniser]

I think it has to be a private chefs joke on the general public.... just tell 'em its a little butter, or a little oil, they wouldnt accept just how much we actually use.

[blacklightsociety]

"Don't want too much oil"....pours half the bottle.

[bballerryday]

Broccoli rabe pesto? That's a good idea!

[pianoonparade]

wait, croissant dough without sugar? I've got to try that.

[killerkali]

so basically a different way to present a spinach/ricotta croissant..cinnamon roll form instead of classic triangle rolled..🎶

[alec]

Should be Raperil Bloomfield after what she’s done

[peachmelba]

By "minerally" does she mean, "fucking bitter"? The broccoli rabe is hella bitter. Not convinced with this one.