A Photo Essay on Brunch, With Notes and Links
Enough of this hope, celebration, watching television, obsessively reloading CNN and The New York Times stuff. Let’s get back in the kitchen and on the mean streets of Ann Arbor where this blog belongs. Way back when, before the election, the three of us got together for brunch, to chat, use up the dwindling remnants of the farm share, and, of course, eat. Normally when we get together, we tend toward the five or six course extravaganza (we just can’t help ourselves), but we thought something a little more modest was in order for brunch. We restrained ourselves to something savory, something sweet and a little something to sip on. So, Shana roasted up some root vegetables . . .
Note, especially, the use of the scarlet turnip from Tantre Farms that was, no joke, the size of my three year old son’s head.
And she cooked up some eggs with some consummate poaching technique. We tried to take a video for your edification, but the battery on the Flip I had borrowed from Naomi died 15 seconds in. Next time!
This was assembled into a really beautiful roasted root vegetable hash with a poached egg on top and salsa verde. The salsa verde was a swapped in for the suggested parsley pesto. Shana, ever the tinkerer, took a recipe that called for:
* 1 lemon
* 1/4 cup finely diced celery
* 1/4 cup finely diced cucumber
* 1/4 cup finely chopped fresh parsley
* 1/4 cup extra-virgin olive oil
* 2 tablespoons drained small capers
* 2 tablespoons sliced pitted brine-cured green olives (such as picholine)
and doubled the celery, left out the cucumbers and swapped in cornichons for the olives. With great results.
In one of those not-thinking-well moments that I’m prone to, I volunteered to bring the sweet, thinking it would be no problem to have a cake baked, cooled and glazed by 11 a.m. It was, in fact, a small problem. I glazed too early and put too much orange juice in the glaze. Instead of turning a delightful white, it just sort of pooled in the center of the Bundt cake. Despite it’s lack of beauty (Nick said “look Mama, it’s a big donut”), my interpretation of Dorie Greenspan’s go-to holiday cake, made with cranberries; almonds and Chinese five spice powder, had a great texture and flavor and there were lots of leftovers to have with breakfast the next few mornings.
All that, and a little bit of mimosa to ease it down. A very nice Sunday morning indeed.