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Saturday was always “French Toast for breakfast day” in our family. It was always sweet, with real maple syrup and fresh fruit. So when we came across this recipe for savory French Toast from Castello Cheese (which used its Aged Havarti in the recipe), we picked the following Saturday (yesterday) to give it a try.…
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Yesterday we popped into our local Le Pain Quotidien to meet a colleague for coffee. On the breakfast menu was brown rice pudding, topped with mixed nuts and raisins. We love rice pudding, so of course, we ordered it: our first “breakfast” rice pudding. It had much less sugar than dessert rice pudding, and, though…
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Berry croissants: a yummy idea. Photo courtesy Castello Cheese. For Sunday brunch or afternoon tea*, here’s a fun alternative to a chocolate croissant that provides another reason to enjoy seasonal berries. RECIPE: BERRY CROISSANTS Ingredients Croissants Berries: blackberries, raspberries, strawberries or a mix Mascarpone, fresh chèvre (goat cheese—look especially for the honey chèvre at…
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We first learned of Back To The Roots, an environmentally-focused start-up founded in Oakland, California by two Berkeley grads, when they sent us a Mushroom Farm two years ago. It’s a kit to grow mushrooms indoors that utilizes recycled coffee grounds. The company has since created Water Garden, a device that sits over a fish…
Continue reading “TOP PICK OF THE WEEK: Organic Stoneground Flakes”
A torta española. The omelet can be customized in endless ways. Photo courtesy PaperChef. Our review of Diestel Ranch turkey chorizo inspired us to whip up a torta española for breakfast. One of the most popular uses for crumbled chorizo is in a torta española, or Spanish omelet. Made with eggs, potatoes and onions,…
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