After a quick run to the FM for the weeks fruits and vegetables we had my sister and her kids over. The kids have decided that they want to learn to cook. They are (a very mature) 9 and 11. My nephew has a crazy good pallet…he loves sushi, super stinky cheese etc. Today he tasted my espresso and deeme it acceptable, “strong but not too bitter.”
This morning was a lesson in making frittatas. The kids prepped the potatoes, tomatoes, spinach, and eggs. I minced and sautéed onions. Breakfast was the frittata and a few bites of different pastries from the FM.
When corn is in season, I often sauté an ear’s worth in a little bacon fat & some butter, then add two whipped eggs for a delicious scramble. Oh, and lots of cayenne. Gotta have my heat.
Cheddar omelet topped with micro arugula and a side of toast with rhubarb jam. It’s so hot and smokey (fire in the adjacent valley is making a mess) we went with cold brew iced coffees.
We stopped for coffee and fuel between morning errands. DH had torrijas (Spanish French toast which is deeply carmalized and very delicious.). I had avocado toast with and egg.
Steamed red potatoes chopped and seasoned ,sautéed in fry pan with some aromatics . Farmers bacon browned not over done , two eggs over easy in butter , toasted sour dough and coffee . Not exiting . But tasty on a foggy morning on the California coast .
We liked particularly the flaky texture of this kouign amann, you can see the layers. Some others we ate had a texture more like a cake, layers were not so obvious.
Not exiting . But tasty on a foggy morning on the California coast .
