Posted by Tim Vidra / Sunday, April 1, 2012
Sunday Brunch Made from Simple Ingredients
Sunday morning is all about about simple, local, and fresh ingredients.
Local organic asparagus (dehydrated here in the E.A.T. kitchen), local organic eggs with roasted red pepper and cheese from Caromont Farm.
I had some new potatoes left over from a meal earlier in the week. To use them up I got out the mandoline, sliced them thinly and layered them — alternating a pat of butter, cheese, and a sprinkle of flour on each layer. I finished things off by adding some heavy cream and baked for 30 minutes at 350 degrees.
E.A.T. local E.A.T. well