Confession: Before Saturday, I’d never been to a food truck.
Predicted reaction: WHAT?! OH MY GOD!? YOU’RE A FOOD WRITER AND YOU’VE NEVER BEEN TO A FOOD TRUCK OH MY GOD I’M TOTALLY NOT GOING TO READ YOU ANYMORE AND I’M BURNING MY COMPUTER RIGHT NOW TO RID IT OF YOUR EMBARRASSING HUMILIATING ATTEMPT AT BEING A DECENT HUMAN BEING.
If I do a post on Friday, it’s usually because I have a weekend breakfast that I want you to make. There was that time I told you how to make eggs, biscuits and bacon; and let’s not forget these banana walnut waffles. This weekend, all you’ll need are a few stray Yukon gold potatoes, olive oil, salt, pepper, some slivers of garlic, finely chopped rosemary (use the fresh stuff) and a hard Italian cheese (Pecorino or Parmesan) and you can have this breakfast ready in no time.
I make a mean weekend breakfast. The variables often change; sometimes it’s a frittata, sometimes it’s waffles. The only constants are freshly ground coffee and paper towel napkins because who uses cloth napkins at breakfast? Lately, though, my mean weekend breakfast looks a lot like the breakfast you see above: homemade biscuits, crispy bacon and two sunny side-up eggs. I’m going to walk you through it so you can make that same plate for your loved ones this weekend.
You may have noticed that I’ve been posting more and more original recipes here. I like that. It makes me feel like, in the past 7+ years of running this blog, I’ve learned a thing or two.
Still; not everything I do is a major success. Sometimes my original conception for a dish doesn’t work out at all. In most cases, it still tastes good; I just may not be as eager to share it with the world. This is one such dish.
A good argument to be made about the farmer’s market is: if you really believe in it, and go there to support farmers and local, sustainable agriculture, you should patronize it all year, including those rough months of winter.
That is a good argument but, unfortunately, a rather impractical one. I mean when it’s bitter cold out, I can barely get myself out the front door, let alone 14 blocks north and 3 avenues east to the farmer’s market. In my own defense, though, when the weather turns nice? I’m there in a heartbeat.
What if you wake up tomorrow morning, tomorrow being Saturday, and you find yourself craving something savory, but you have all the ingredients for making French Toast?
Do you kowtow to your lazy, uninspired side and start heating the maple syrup, or do you allow inspiration to strike? Choose the latter path, the one less traveled by, and you will wind up with what I wound up with last week: French Toad-in-the-Hole!
With the salmonella outbreak forcing everyone to reconsider where and how they buy their eggs these days, this week’s “Taste Test” (my show on Food2.com) involves a simple query: which eggs taste better, conventional, free-range or free-range organic? My methods may be unscientific (and note: I’m paying attention to your comments for my next batch of episodes) but at least you get to spend some time with me as I sample some eggs. What kind of eggs do you buy weekly? I’m heading to the farmer’s market today to buy mine, just to be on the safe side. P.S. If you like this show, head over to food2 and let them know.
Previous Episodes:
There was the lobster salad, a big bag of potato chips and some cookies I’d received in the mail. Was that enough to feed four people? I’d need some kind of appetizer. I didn’t have time to go to the store. What did I have in my refrigerator? Pesto, a jar of cornichons, and Sriracha. And eggs. A plan began to form in my head, a plan involving eggs and THE DEVIL.
