Tag Archives: brunch

Winter Brunch.

working seasonally can sometimes begin to drag – over the summer i couldn’t stand the sight of yet another tomato, byroot fall the apples were piled on the prep table, now its the season of root vegetables.   (i know, i know – life’s so tough – i have the ‘misery’ of cooking with extremely fresh local vegetables – woe is me)

i find myself searching for new ways to cook them – a few weeks ago, i threw some in with the biscuits and gravy.

– and success!

i liked it so much, i thought i would share the recipe with you all:

3 T butter

6 T flour

5 c cold milk

3 veggies for roasting (carrots, potatoes, parsnips, beets, etc) – equivalent to three cups raw

salt and pepper

-first, peel and chop all the veggies

-toss veggies in olive oil, place in pan, and in 350dergree oven for 45 minutes (or until veggies are cooked enough to put a fork through)

-once veggies are done, melt butter in a saucepan

-add flour to melted butter, stir with whisk until well incorporated (this might get lumpy, don’t fear, just keep whisking)

-this needs to cook, on medium heat, for about five minutes to cook out the raw flour taste – stir occaisonally or constantly (whichever makes you more comfortable) – try not to let it brown

-at this point you want to add the cold milk, slowly, whisking the entire time

-this may get lumpy, too, but again don’t fear, just keep whisking

-whisk on medium heat until it begins to thicken, then add roasted vegetables

-the longer you cook it, the thicker it gets – so cook it until it is the desired consistancy and add salt and pepper to taste

-pour over your favorite hot biscuits and enjoy

our version of these bicuits-n-gravy can be found at our saturday (8am-3pm) and sunday (8am-3pm) brunch. stop by and check it out.

-clara

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Filed under Delicious Tidbits, Recipes

New Brunch Menu.

at the cafe’ we have been trying out a few things on Saturday and Sunday Brunch – after a few trials we have finally come up with a new brunch menu:

veggie slinger : roasted potatoes, scrambled eggs, vegan chili, cheese, and onions (you can add bacon if you want some meat)

stuffed french toast casserole : companion bread layered with cream cheese, bananas, and cinnamon and baked

quiche : we use our farm fresh eggs to make a delicious quiche, ingredients change with availability

vegetarian biscuits and gravy : fresh house made drop biscuits topped with roasted vegetable gravy (you can add bacon here, too)

(don’t worry, we are still serving our normal breakfast and lunch menu)

come in and enjoy our new fare Saturdays and Sundays 8am-3pm.

locoharvest-0011

southwest egg sandwich on croissant with ham and greens.

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Filed under New at the Cafe, Pictures