Wanting to find new Sunday brunch ideas, I was inspired by a recent episode of America’s Test Kitchen. They constructed a brunch recipe named for the northeastern region of Spain, the Basque region. Dividing France and Spain, the Basque region is known for their vast produce choices, including six different varieties of peppers. Although my recipe does not include these exotic peppers, I wanted a recipe which would stimulate my sense of smell, taste and sight. America’s Test Kitchen developed an Eggs Piperade recipe. It suggests cooking the vegetables separate from the eggs; a method that prevents the eggs from being stringy and wet. The peppers are able to retain…
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Upscale Potato Sausage Hash
I LOVE POTATOES, so much so, you would think I was part Irish. Around 1845, approximately one million people died in Ireland due to a potato disease knows as “blight.” Some historians believe the pathogen originated in Mexico, where it had already been found, then spread to crops in the United States, making its way to Ireland, via passenger ships sailing from America to Ireland. Because of Ireland’s deep dependency on the potato, it is estimated half the entire country’s potato crop was destroyed. There are over 50 varieties of potatoes registered with the National Potato Council, however, China leads the world in potato production, almost three times more than…
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Empty the Fridge Breakfast Burrito
My husband HATES leftovers. So, I usually devise new ways to incorporate leftovers into new dishes. He will never realize he is eating leftovers, if I call it something totally different. Saturday morning, I realized I had several odds and ends in the fridge, so I concocted a breakfast burrito to get rid of these few little items. Breakfast burrito ingredients This aioli by Stonewall Kitchen is so light and a great addition to anything containing bacon. Since I had a few slices of bacon leftover and this was going to be a “breakfast” dish, I decided to use the aioli as a sauce, at the base of each burrito. …
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Flying Biscuit Cafe Had Me Soaring
The Flying Biscuit Cafe is a franchise chain restaurant with 14 locations between Metro Atlanta, North Carolina and Florida. I stopped to have lunch at the Norcross, Georgia location. Reminiscent of a diner style atmosphere, The Flying Biscuit offers casual dining with breakfast served all day. Each location serves up more than 5,000 biscuits per day claims Martin Sprock, CEO of Atlanta based Raving Brands, who owns The Flying Biscuit Cafe name. Raving Brands is an Atlanta based restaurant conglomerate also managing Moe’s Southwest Grill and Plant Smoothie. Visiting in the early afternoon, I did not expect the bustle of a “dining rush,” however, the restaurant was very busy, beyond…
