Tuesday, November 16, 2010

A Snow Day Breakfast

chanterelle mushroom

This morning I had a late start to my day because the power was out at work, and I didn't have anywhere to go. I decided to get some laundry done, and make myself a good hearty scrambled egg breakfast burrito... like I do almost every morning. This morning's burrito was very special because of the ingredients.

When I saw my folks this past Sunday, my dad had just returned from his annual elk hunting trip where he also did some mushroom picking. He came home with a whole bunch of chanterelle mushrooms which he shared with me. The egg part of my burrito came from my mom's friend Carolyn's chickens. I also included some shallots and fresh parsley from the garden.

a pat of butter for sautéing
1 egg
3-5 chanterelle mushrooms (rough chop)
1-2 shallots (diced)
3 tbs fresh chopped parsley
smoked Gouda
1 tortilla
hot sauce
black pepper

Sauté the shallots and mushrooms on a medium heat until the shallots are clear and the mushrooms start browning. Grind in some fresh black pepper to taste, add the parsley and give it a quick stir. Just when the parsley starts to wilt but is still bright green, add your 1 beaten egg and scramble until the egg is cooked. Kill the heat and top the scramble with some smoked Gouda. Wrap the scrambled eggs up in a warm tortilla (use a dry skillet and not a microwave, kids) and enjoy with some hot sauce.

Tuesday, November 9, 2010

sunday, bloody martini, sunday

So, my mister (and many of our friends) appreciates a good Bloody Mary. I hate tomato juice and felt little left out so I started experimenting with The Breakfast of Champions: the Martini in efforts to start getting used to the taste of bloody mary mix.

The Classic Gin Martini:
2 parts Gin
1 part vermouth

The Vodka Martini:
2 parts vodka
1 part vermouth

The Sunday Bloody Martini Sunday:
1 part* bakon vodka
1 part gin
1 part vermouth
1 part bloody mary mix (or 2 parts depending on how tomato-y you feel that day)
2 green pimento olives
1 pickled asparagus

Put all liquids into the cocktail shaker with about 4 or 5 ice cubes. Next, shake it about 7 times and pour everything** into a glass. Then, garnish with olives and asparagus. Finally, sip and enjoy!

* In my case, 1 part equals a little less than 1 oz
**I include the ice cubes because it's a little strong without the melt off from the ice.