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| Just a pretty picture of the makings of a quiche! |
Corned Beef Hash and Eggs
Corned Beef Hash is one of our favorite
breakfasts and we’ve
enjoyed many versions of it far and wide. Recently we purchased
some beautiful
beef brisket from Adirondak Grazers of Argyle, NY, which we
pickled in fragrant
spiced brine and then cooked to tender perfection. We wanted to
try this
process without using the “pink pickling salt” aka “nitrates”
which give the
meat the lovely pink color we’re used to seeing. The result is
delicious! The
meat is tender and flavored just right and it makes a pretty
damn good hash
even if it’s less pink.
It fries up real nice and lovingly cradles
the eggs. We look
forward to your feedback and consider this recipe to be a work
in progress.
There are many schools of thought in terms of how to prepare the
potatoes, what
other vegetables and herbs should be added to the mix, etc.
Did you know that the eggs we serve at the Café really are
farm fresh? They come from these farms: Taproot Farm, Cambridge, the
Lathrop Family, Cambridge, Long
Days Farm, Cambridge
and Pompanuck Farm, White Creek. (at times, we use other local-ish eggs from Cornell Farms and Thomas Farms when the local chickens are not keeping pace...)
Quinoa!
Back by popular demand are our gluten-free
quinoa cakes and
muffins. Quinoa, touted as the “perfect grain” is in very short
supply
globally. Our supplier had only black and red quinoa available
so we tried it.
It definitely has a more complex flavor than the white quinoa
we’re used to.
The flavor difference is similar to the difference in flavors
between white
rice and wild rice. Gluten-free folks, let us know what you
think.
On Sunday, Baked French Toast!
Back by popular demand is our Baked French Toast made with our rustic bread and our own eggs...served with a side of Yushak's bacon or breakfast sausage and real maple syrup!
