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Brrrunch
At The Lama Farm
easy to moderate
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Bob's award winning 3rd book will
help you transform everyday ingredients into a dining
adventure, and turn you into a culinary hero amongst
your friends and family.
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After many years of chasing all over town
for the perfect weekend brunch, I have concluded that if you
want eggs and hash browns made to your own dictatorial standards,
make them yourself. And that’s exactly what we do in
this episode (fuelled by a couple of potent screwdrivers).
If you liked my sous chef’s bath towel
dress, you would have loved her shag carpet, and fluorescent
pink slippers. Next season, they are going to have their own
show on the shoe fetish channel.
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whole grapefruits
(pink if available), sliced in half |
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ounces vodka
(strictly optional, but you know that Hunter S. Thompson
would have it this way) |
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teaspoons
brown sugar |
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| 1 |
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Set one
oven rack on the highest level, then preheat broiler. |
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Using a
small serrated knife, cut around grapefruit to separate
the fruit from the skin and the segments from each other
(just like your mother did for you). Pour out a bit of
the grapefruit juice to make room for the vodka. |
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Drizzle
1 ounce of vodka over each grapefruit half and let it
seep between the slices (I doubt your mother did this
for you). |
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Immediately
before broiling, sprinkle 11/2 teaspoons of sugar overtop
of each grapefruit half. |
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Place grapefruit
directly on rack under the broiler and broil for 3 minutes.
Garnish with a raspberry or strawberry, if available.
Serve immediately. |
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eggs |
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Salt and
lots of freshly ground black pepper to taste |
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cup freshly
grated Parmigiano-Reggiano |
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pound pancetta,
or thickly sliced bacon, sliced crosswise into 1/4- inch
strips |
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garlic clove
(optional), minced |
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red bell
pepper, diced |
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cup fresh
Italian parsley, stems discarded before measuring |
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In a bowl,
beat eggs, salt, black pepper, cheese, and milk. Set aside. |
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Cook pancetta
in a sauté pan over medium-high heat, stirring
occasionally until it is done like crisp pieces of bacon.
Drain off excess fat (but leave about 2 tablespoons in
the pan). |
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Add garlic
and bell pepper to the pan and cook over medium-high heat
for 2 to 3 minutes, or until garlic shows the first sign
of turning golden. |
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Add Italian
parsley. Stir for 1 more minute. |
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Reduce heat
to medium, add egg mixture to pan, and stir until eggs
are cooked to your liking. |
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Serve immediately
on warmed plates. |
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pounds potatoes
(Yukon gold, white, or red potatoes are best, but russet,
or baking, potatoes work well too.)
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Too much
butter |
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Too much
olive oil |
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cloves garlic,
diced |
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medium-size
cooking onion, diced |
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cup fresh
rosemary, thyme, or dill, stems discarded before measuring |
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Salt and
freshly ground black pepper to taste |
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Quarter
potatoes, skin on, and boil them in eight cups of water
with a teaspoon of salt for approximately 20 minutes,
or until tender to the poke of a fork. Drain water.
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In your
best large nonstick pan or well-seasoned skillet, over
medium-high heat, add 1 tablespoon butter and 1 tablespoon
olive oil. When the butter/oil mixture is hot, transfer
potatoes to pan and use a spatula to chop the quarters
into smaller pieces (there is no science here). As the
potatoes absorb the butter and oil during cooking, continue
to add equal amounts of each, as required, to keep the
pan well greased. Sauté for 20 minutes, turning
occasionally, or until potatoes begin browning on all
sides. If the potatoes start burning before they brown,
reduce the heat. |
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Add garlic
and onions, and continue cooking for 15 more minutes,
or until potatoes, garlic and onions are all very browned
and crispy. |
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When it
seems potatoes are almost done to your liking, add herbs,
salt, and pepper to taste and toss well. Serve immediately
on warmed plates. |
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Note: It’s
all in the timing of adding the garlic and onions (which
can only really be learned through trial and error). Adding
them too soon will cause them to burn before the potatoes
are crisp, and too late will prevent the garlic and onion
from fully caramelizing. |
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cups plain
yogurt
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cups your
favorite granola |
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cups fresh
berries (raspberries, blueberries, strawberries (hulled
and sliced), and/or other fruit such as bananas, peaches
or mangos (peeled and sliced) |
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tablespoons
honey |
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Line up
four parfait, white wine, or other tall glasses. |
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Spoon 2
tablespoons of yogurt into each glass and smooth surface. |
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Spoon 2
tablespoons of granola overtop and smooth surface. |
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Spoon 2
tablespoons of fruit overtop and smooth surface. |
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Repeat the
process, adding a bit of honey here and there, to taste. |
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tablespoons
whole beans, or 6 tablespoons ground beans (This is more
than most instructions specify. Fresh-roasted dark, oily
beans—i.e., French, Italian, or espresso—are
preferable.)
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cups fresh
cold water (Spring or filtered water is best. That said,
I use tap water.) |
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4-cup French
press (aka Bodum coffee maker) |
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Bring water
to a full rolling boil, then remove from heat immediately.
Pour about half a cup of the boiling water into the plunger
pot and a splash into each of the coffee mugs to heat
them. This step is essential to avoid lukewarm coffee. |
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Grind beans.
Conventional plunger wisdom calls for a coarse grind in
order to keep the beans from escaping through the mesh
screen. However, if you like your coffee thick and velvety,
use a fine (i.e., espresso) grind. If you are using pre-ground
beans, buy them in quantities that will be consumed within
a week. |
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Spoon ground
coffee into plunger pot. (If you are half asleep, double-check
that you have dumped out the warming water.) Add 4 cups
of hot water and insert the plunger just far enough so
that it acts as a lid. Let the coffee steep for 3 to 4
minutes, then press plunger down very slowly and steadily.
Allow another minute for the coffee sediment to settle
to the bottom. |
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Hold the
French press up to the sun before serving and pay homage
to the coffee gods. If any hint of sunlight shines through
the coffee, pour it out and start all over again. |
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