I'm a sucker for sassy writing, wherever it crops up--like in the Fatted Calf newsletter, a snappy bit of meaty goodness that pops up in my inbox every week. Not being within shopping distance of the Berkeley Farmers Market anymore, I live deprived of such treats as their fig-stuffed quails and lamb crepinettes, but their newsletter almost makes up for this. Today, it was all about breakfast--along with teatime, my favorite meal of the day:
Lemon and Herb Links caught our eye right away-picture those babies alongside some buttery scrambled eggs-mmm. And then, my friend, there is Chorizo-which loves to roll around with potatoes and eggs in a burrito as much as you love eating it. And, finally, what is an ode to breakfast without mentioning that queen of the breakfast meats, her highness Bacon? We know that you know that our bacon has been lauded in the most exclusive and the most down-home of meat-loving circles, so, see for yourself. Waking up never sounded so good.
Having grown up in a pork-less household, I didn't taste bacon until I got to slip the leash and go to Canada one summer. Such were my tiny, tame teenage rebellions--piercing my ears (which earned me a 3-hour lecture about "mutilating my body"--on my birthday, no less), putting drugstore hydrogen peroxide on my hair to turn it red, and ordering bacon for breakfast when I was safely out of the country. Alas, bacon, like Coca Cola, is one of those foods on which you have to be imprinted early in life. Forbidden, yes, but was this the big deal, the holy grail of verboten pork products? Sure, I'll snag a piece if it's in front of me, but overall, give me sausage any day. In fact, give me some sausage right now, so I can swab it around in maple syrup and eat it with these fluffy squash-cornmeal pancakes I'm having for breakfast. A little bit of mashed, roasted butternut squash was languishing in my fridge this morning, longing to be turned into squash pancakes. Chopped apples and pecans would have been a nice addition, or maybe some sauteed apple slices. But just maple syrup and a pot of hot tea was enough to cheer up this cool and windy day.
And speaking of breakfast, if I weren't on deadline this week, I'd be back every morning to EGG, the little Southern breakfast kitchen that's moved into Sparky's from 7am-noon, replacing Sparky's organic hotdogs with country ham and scrambled eggs. And stoneground Anson Mills grits, sorghum granola, and biscuits and gravy. Coffee comes in French press pots, there are crayons and paper on the table so you can draw pictures of your breakfast, and the country ham biscuit--a big lofty toasted biscuit smeared with homemade fig jam, salty real country ham, and a glob of melted Grafton cheddar--is waiting to be your new best breakfast friend.
Egg, 135 N. 5th at Bedford, Williamsburg, Brooklyn, 718-302-5151. 7am-noon, M-F; 8am-noon S-S.
Pumpkin (or Squash) Pancakes, Chez PQ
Note: I like a healthy, sturdy morning flapjack. By all means, add melted butter and/or sugar if you want.
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tsp baking powder
1/8 tsp salt (opt)
a few hefty shakes of cinnamon or mixed pumpkin/apple pie spice
1 TB maple syrup or honey
3/4 - 1 cup milk
1/4 cup cooked, mashed pumpkin or squash
(a couple TB of melted butter or oil, if you want)
Chopped apples or pecans
Very lightly grease a griddle or frying pan. Mix dry ingredients in one bowl; beat egg, milk, pumpkin, maple syrup and butter in another. Mix together until just combined, and add more milk or water if batter seems too thick. Add apples and/or nuts. Pour onto griddle and cook until browned on both sides.