Food & Drink
FOOD: Quick Brunch Recipes
by Powell Bernhardt
Even till this day, I heart large gatherings around the kitchen table. Whether it was my mom’s famous macaroni and cheese, my grandmother’s sweet potato pie, my cousin’s sweet potato casserole, or my aunt’s greens and string beans, we were stockpiling calories as well as memories during holidays. This past weekend, I threw a slight twist to some classic brunch items.
Honey Vanilla Waffle
I used a 2:1 ratio of Trader Joe’s Buttermilk and Multigrain Pancake Mix. After following the directions on the box, I added two tablespoons of desert mesquite honey, bourbon vanilla as well as a dash of cinnamon. Once complete, top your waffle with a little powdered sugar and maple syrup or my famous blueberry-strawberry compote.
Spinach, Mushroom, and Smoked Gouda Omelette
In a non-stick pan at medium heat, saute onions, cayenne pepper, and baby bella mushrooms until the onions are translucent. Then add your scrambled egg batter to the skillet. Peel the edges and flip once the egg begins to firm up. Quickly, add spinach and smoked gouda and fold the omelette. Loosen from the pan and transfer to a serving plate.
Rosemary Thyme Roasted Potatoes
Pre-heat the oven to 400 degrees Fahrenheit. Cut two pounds of baby red skin potatoes into quarter sections. In a mixing bowl, toss the potatoes with three tablespoons of extra virgin olive oil, two pressed garlic cloves, three tablespoons of fresh rosemary chopped, one tablespoon of fresh thyme, and sea salt & cracked pepper to taste. Roast the potatoes for an hour or until golden brown. Be sure to flip at least once or twice to ensure they are evenly cooked.