This scramble of mild flavors, soft textures and small bites is toddler friendly. Grown-ups have been known to enjoy it, too.
Jennie Grant nurtures a barnyard of creatures in her idyllic Seattle backyard. Information about raising goats in an urban environment can be found at www.goatjusticeleague.org.
Ingredients
I've taken my favorite bistro salad—frisée, poached egg, and bacon—and turned it into my favorite sort-of sandwich. Large chunks of bacon, rustic hunks of toasted bread, peppery greens, and scoops of soft-cooked egg tossed together with a warm mustard-sherry dressing will satisfy the Francophile in you.
Scallions come in many shapes and sizes, from tiny and red to thick and green and very, very long. A stack at the St. Paul market labeled "table onions" were nearly as long as King Alfred leeks and just as sweet. Potatoes are, of course, delicious with leeks, so you can expect they'd be good with scallions, and they're a perfect vehicle for herbs, whether bracing parsley, a handful of chervil, tarragon, or whatever herb you love.
Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul), created the dish for her breakfast menu. For me, my version illustrates an important point—cream cheese is one of the most underrated ingredients in the market.
In Catalonia, we love our eggs, especially in the form of tortillas, or omelets.
A wonderful onion tart variation of quiche Lorraine that is full off flavor Trust me, you won't miss the bacon.
This brined chicken manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon.