What’s for Breakfast

What’s for Breakfast: Black Trumpets

Our friend Matt from Mahalo Farm forged these beautiful black trumpet mushrooms in the local forest. He shared some with us, thank you Matt!

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Black Trumpets, so pretty and unique. They have a lovely flavor.

I was supposed to make them for dinner the night before in a cream sauce with pasta, but I forgot so I made them for breakfast, still in a cream sauce, soooooo good!

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I added garlic and cream then a little nutmeg, salt and pepper. Delicious!

I served them with fried eggs, home fried potatoes and summer squash, yummy!

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Home fries, Summer Squash sauteed with swiss chard and onions and black trumpet mushrooms with a garlic cream sauce.

We try to eat from the farm as often as possible. This meal was all from the farm, except the mushrooms, cream and spices. I love when I can say that!

 

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Greenhouse, Recipes, Vegetables, What’s for Breakfast

Dinner Tonight Italian Sausage with Sweet Potatoes and Swiss Chard

Since we are out of all our root veggies except a few beets (not my favorite thing to prepare obviously, or they would be gone too) when we were at our local store Bath Natural Market this afternoon and they had a couple sweet potatoes on sale, I grabbed them.

Dinner became a stir fry with Firehouse Farm Italian Sausage, and from the greenhouse a leek, Swiss chard and fresh garlic ( Not even sure how this managed to get planted in the greenhouse, compost perhaps, would that even happen?)

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Goodies from the greenhouse, I broke the leek pulling it up, when will I learn to just start with the shovel before it breaks?….

I began by sautéing the sausage, adding the chopped leek and sweet potato at the same time. While they cooked I added some hot pepper flakes (from last summers peppers) salt and pepper. I added the garlic and Swiss chard when everything was almost done, wilting the Swiss chard.

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Swiss chard in the greenhouse, ready to be picked…

Serving this with rice tonight, hopefully the kids aren’t too disappointed when breakfast is basically the same thing substitute Italian Sausage for Breakfast Sausage and no rice. Wish me luck…

 

 

Recipes, What’s for Breakfast

What’s For Breakfast? Sautéed Mushrooms and Onions with Root Vegetable Pancakes

Our Red Winecap mushrooms are coming up! This morning i picked some mushrooms out the back door and sautéed them up with some onions for breakfast, they were delicious! 573239b1-986f-4846-8b91-027cef08c134.jpeg

Not everyone likes mushrooms in this house, we had leftover root veggie pancakes with applesauce and Firehouse Farm Breakfast sausage too.

I used the food processor to shred two onions, several potatoes and a carrot. Sometimes I add beets as well.

I put in four eggs, salt and pepper and a couple tablespoons of cornstarch as a thickner in the bowl and stirred it up.  I heated up the skillet to medium high and put forkfuls of the mixture in the hot skillet.

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Shredded Onion, potatoes and carrot
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Frying the pancakes

River had a couple fried eggs on his mushrooms too…

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Yum, yum, breakfast is done!
Recipes, What’s for Breakfast

What’s For Breakfast?to French Toast

Since we had Wildflours GF bread in the house, (gf bread is expensive, so we often do without) I made French Toast twice, the kids love it and it is easy!

Slice your bread, whisk your eggs, add a tich of cold water (this makes the eggs fluffier when cooked, there is actual science behind it, as the water evaporates, it leaves pockets of air in the eggs, making them fluffier.)  One large egg will cover about two slices of bread

Turn on your griddle to about medium heat (we love our cast iron fry pans) and grease pan. Butter, olive oil, coconut oil or lard all work well for this.

Put your bread in the egg mixture, making sure both side are well coated, and put it on your hot, greased griddle.

Cook until brown on one side and flip over.

Serve with Firehouse Farm maple syrup and sausage of course!

A variation on this would be to add cinnamon to the egg batter. I pour the extra egg mixture into the griddle to make scrambled eggs when I am done, waste not, want not!

Check out Wildflours goodies at http://www.wildfloursMaine.com

Disclaimer: I do not get paid to tell you I love Wildflours Bakery, I do it because they have a quality product, they are local and they are kind. Three excellent reasons to frequent a local business.

Meat Animals, What’s for Breakfast

What’s For Breakfast Toad in the Hole

This morning I made Toad in the Hole. So easy to make, butter one side of a piece of bread, use a cup or cookie cutter to cut a hole in the middle of the bread. Put it in your buttered fry pan or griddle, butter side up, and break an egg into the hole. Set a timer for two minutes. When the timer goes off flip the toast and egg over and set the timer for two more minutes.

I have found this to be just the right amount of time for a perfectly done egg. Remove from pan, sprinkle with salt and enjoy!

So easy and quick. The little hole of toast makes for a lovely yolk dipper or a tasty treat with some maple butter or jam.

I have yet to make an excellent loaf of gluten free bread. There is, lucky for me, an excellent gf bakery in Brunswick, two towns from our farm. Wildflours is the name and all there treats are tasty good!

https://www.wildfloursmaine.com/

Check them out if you are in the area!

As an aside, I do not get paid to promote Wildflours, I just love them and love being able to get local fresh bread and treats that I can eat, plus they are really, really kind, what’s not to love!

Recipes, What’s for Breakfast

What’s For Breakfast Fried Potatoes

Fried Potatoes and onions, cooked in bacon fat. Delicious. These are not our potatoes and onions, we finished the potatoes weeks ago and our onion crop was pitiful last year.

We are hoping for a much more plentiful season this year for both these veggies.

What have you been eating for breakfast? I am always looking for new ideas! Post your photos and recipes in the comments.

Recipes, What’s for Breakfast

What’s for Breakfast? Dutch Baby

I made this yummy Dutch Baby several days for breakfast over the last two weeks. I was inspired when I was visiting a friend and her mom had made one for their breakfast. I made a GF version and it turned out just delicious! We have lots of eggs and it is pretty easy  to make, so it has become a go to for breakfast. All the kiddos eat it so that is a bonus.

This recipe is from our Joy of Cooking cookbook. I have seen variations on it many times. I multiply it times five for our family so everyone gets about two eggs for breakfast.

I have made it with sautéed apples with a dash of maple syrup in them, strawberries with a dash of maple syrup in them (that we picked and froze last summer) and used homemade apple butter for the top as well. We have been very fortunate with apples as many of our neighbors have large old apple trees that they don’t use all of and they are lovely for sauce and apple butter, cutting up and freezing, and some are good storage apples as well. The barter system is alive and well here and we usually trade pork or chicken for apples.

 

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Our bowls, mugs and plates are from Saltbox Pottery. A friend of mine Tracy, owns it, everything is hand thrown and beautiful. You can check out her items at http://www.saltboxpottery.com. Her items are quality and I love them. Several years ago, I was downsizing, so I sold my fancy china that I never used and bought a set of Saltbox dishes that we use everyday .

Check out Tracy’s beautiful work at http://www.saltboxpottery.com

I am always looking for new breakfast ideas that are not  cereal, please pot you recipes and breakfast ideas in the comments!

 

Dutch Baby from the Joy of Cooking, page 799 in my copy

preheat oven to 425 degrees

Whisk together until smooth:

1/2 cup milk

1/2 cup flour (all purpose or GF)

1/4 cup sugar (we use maple syrup, I don’t measure but less then a quarter cup)

2 large eggs , at room temperature

Melt in a 10 inch oven proof skillet ( I use cast iron and a larger one when I enlarge the recipe)

Melt 4 tablespoons of butter in the skillet (I have also used lard in a pinch)

Tilt the pan so butter coats the sides of the pan. Poor the egg mixture into the pan and cook for one minute on the stovetop. Place skillet in the oven for 12 to 15 minutes (bake longer if you have multiplied the recipe, closer to 20 minutes. Serve promptly for the pancake looses its puff almost immediately.