Sunday, May 09, 2004

Mothers Day Brunch

Today's only oops was that I got up a little late and was a bit behind with the food prep. The menu pretty much followed as described in my earlier post, but I had to skip the biscuits. Thank goodness I'd purchased a tea cake just in case. Also, I had to make a few substiutions to the sausage but everything came out well. Didn't have the fresh parsley for the sausage so I made do with some extra herbes de Provence I found lying around the house. The result was a slightly spicy, very savory and extremely tasty sausage. By the way, you can purchase herbes de Provence at most spice sections in the grocery or gourmet store or you can make it yourself (see here). I keep a small jar of the stuff around just because sometimes I'm bored and don't want to think about how I'm going to flavor a chicken breast or a pork chop.

Imogene's Healthy Sausage Patties (This came from scrambling and making up a recipe on the fly - I was actually going to make the version from Great Good Food by Julie Rosso)
1 1/2 lb. ground turkey
1 medium yellow onion chopped
4 cloves of garllic
1 tbsp. chopped fresh sage
3 tbsp. herbes de Provence
1/2 tsp. nutmeg
1/4 tsp. ground all spice
1/4 tsp. white pepper
freshly ground black pepper
1 1/4 tsp. kosher salt

Mix all above ingredients well in a large bowl and fry in a skillet lightly greased with canola oil. Cook each patty over medium high heat 4-5 minutes each side. Yum!

Sweet Potato Latkes (Pancakes) (feeds 4 comfortably)
2 large sweet potatoes
1/4 c. butter
1 c. fresh bread crumbs
4 Eggs
1/4 c. milk
1 large Vidallia (or other sweet onion) chopped
Salt and Pepper

Cook the onion in a skillet with some butter on medium high heat until the onion is carmelized. Set aside. Peel the potatoes then grate each potatoe with a potatoe peeler or shredder. Fry one half of the potato shreds in a skillet with as much butter as needed. Season lightly with salt and pepper. Add a few tablespoons of water to the pan while cooking. This will help speed up the process. Repeat this process with the other half of the potato. In a large cooking bowl combine the potatoe with the bread crumbs, milk, carmelized onion and four eggs. Mix well and fry over medium high heat in a generously buttered pan.

Serve with apple compote/sauce, extra carmelized onions, and some sour cream.



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