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Smoky Drop Biscuits

Category : Breads, Breakfast, Recipes, Vegetarian

Smoky Drop BiscuitsWarm biscuits fresh out of the oven and dripping with melting butter–what a luxurious way to start a Sunday brunch!

Biscuits are quick and easy to make if you get the ingredients in the right proportions. Stir everything together, drop on a baking sheet, and bake for less than 15 minutes. It’s a perfect last minute option. Continue Reading

Sunday Brunch, Locavore-Style

Category : July, Seasonal Menu Ideas

Sunday Brunch, Locavore Style(Guest article by Joan Ging)–What is it about a summertime Sunday brunch that feels so spectacularly indulgent? Is it the relaxed morning, waking slowly in a sun-warmed bed, knowing there is nothing pressing you to start your day quickly? Is it the collection of loved ones, squeezing into a seat at your table of bounty, expressing delight over the smells and good company? Or is it the food itself, rich and flavorful, savory and sweet, featuring the ripeness of the season? Of course, we know it is all these things. Continue Reading

Special Breakfast for Special Days

Category : May, Seasonal Menu Ideas

Photo of Special Breakfast MenuPeople sometimes think that by limiting themselves to food produced locally, locavores are also limiting themselves to plain, simple, boring dishes. Nothing could be farther from the truth. While farm fresh local food often has so much natural flavor that little needs to be done to make it delectable, you can also get as fancy as you like with the same ingredients.

This week’s menu includes Savory Stuffed French Toast, a perfect dish for making any breakfast extra special. I prepared it on Mother’s Day recently, and it’s also suitable for birthdays, brunches, or for overnight guests. Continue Reading

Locavore Cheese Soufflé

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Category : Breakfast, Main Dishes, Recipes, Vegetarian

Photo of Locavore Cheese SouffleA cheese soufflé is a classic dish, and I wanted to see if it could be adapted easily to locally available ingredients. This recipe is a variation based on Alton Brown’s Cheese Soufflé.

There were two main challenges. The bechamel sauce that flavors the eggs and cheese usually has a little flour in it as a thickener, and cream of tartar is usually mixed into the egg whites to strengthen them and keep them fluffy. Continue Reading

Raspberry Soup

Category : Breakfast, Recipes, Snacks, Vegetarian

Photo of Raspberry SoupIt’s hard to find locally grown fruit in the grocery stores in winter. I love my freezer at this time of the year. I was rummaging in the fruit section of my freezer and found a bag of beautiful frozen raspberries from last summer’s harvest in my friend Nancy’s garden. I froze them spread in a single layer on a cookie sheet and then put them in a plastic freezer bag. That way the berries don’t stick together. After months in the freezer, the color was still so beautiful and the flavor was so sweet that I didn’t add any sweetener to this recipe. You could add a tablespoon or two of local honey if your berries are more tart. Continue Reading

Potato Egg Nests

Category : Breakfast, Recipes, Vegetarian

Photo of Potato Egg NestsI’d encourage you to experiment with this recipe, which combines two traditional elements of an American breakfast–eggs and hashbrowns. In this version, the potato “nests” are made with raw grated potatoes which are first parboiled, pressed into muffin tins, and then baked. One variation would be to pile the parboiled potatoes on a cookie sheet and use a spoon to make depressions for the eggs before baking the nests. Another possible variation would be to use mashed potatoes instead of grated.

There are multiple variations for the eggs as well. The version below cooks raw eggs in the “nests”. You could just as easily scramble the eggs first with various additional ingredients, such as mushrooms, jalapenos, etc. Another option would be to poach the eggs before topping with grated cheese and doing the final bake. Continue Reading