Breakfast at the farmers' market

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zelda
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Breakfast at the farmers' market

Postby zelda » Tue Apr 07, 2009 8:37 am

Ok, this isn't really a restaurant but this past week's breakfast was really great. I'm just an occasional market breakfaster but this one really stands out. Potato corn souffle (more like a strata really), bacon, arugula salad with lime dressing, chipotle cheddar muffin and for dessert, apple empanada. Stunning. Did anyone else go?

boston_jeff
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Re: Breakfast at the farmers' market

Postby boston_jeff » Tue Apr 07, 2009 10:28 am

Is this a stand or did you just make this food with FM products?

LargeMarge
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Re: Breakfast at the farmers' market

Postby LargeMarge » Tue Apr 07, 2009 11:05 am

I didn't go, but it sounded good. They had the recipe in the weekly newsletter. I didn't see anything that said I couldn't copy it here.

Chef Josh Perkins' Sweet and Blue Potato "Souffle" with Poached Egg and Salsa
Serving: Around Five

* 2 pounds sweet potatoes
* 1 pound blue potatoes
* 1/2 pound red onions
* 2 jalapeño peppers
* 2 tbsp olive oil
* 1 tbsp cumin
* 2 tsp coriander
* 10 eggs
* 3 cups of cream
* 1 bunch of cilantro
* Salt and pepper to taste
* Salsa of your choice or manufacture (We used Tomato Mountain Farm Roasted Tomato Salsa)

1. Wash all of your produce well.
2. Over the burner on a gas range or on a grill char the skins of the jalepeño peppers. Set aside.
3. Boil or steam potatoes until soft but not falling apart, then slice thinly while still warm.
4. Rub the skins off of the peppers and remove seeds. Mince carefully.
5. Julienne the red onion and sauté in olive oil with jalapeño and spices.
6. Whisk together 5 eggs and cream and season with salt and pepper.
7. Layer potatoes with onion/pepper mix in a casserole dish or pie tin and pour the egg custard over it. Bake at 400 degrees until just set and starting to brown.
8. In a pan of simmering water, poach remaining eggs until just set. Portion out the soufflé and top each portion with a poached egg, then garnish with fresh cilantro and salsa.

zelda
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Re: Breakfast at the farmers' market

Postby zelda » Tue Apr 07, 2009 11:52 am

That's it. I also saved the recipe, which, by the way, forgot to include the corn. I would guess that about 1/2 to 3/4 cup canned corn should be in the recipe.

This coming week, I believe, is the last indoor market and therefore the last winter market breakfast.

eriedasch
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Re: Breakfast at the farmers' market

Postby eriedasch » Tue Apr 07, 2009 4:16 pm

boston_jeff wrote:Is this a stand or did you just make this food with FM products?

Not sure if I would call it a stand, but there is an area in back of the market where they serve the official breakfast.


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