Brussels Sprout and Bacon Hash Served Over Grits With a Poached Egg — Breakfast at Topsy's Kitchen and a Walking Tour of Petaluma, California

by Linda

"Breakfast is for cowards." — Jordan T.

   Although my son, Jordan, may not have a high regard for breakfast—I most emphatically do! One of my favorite things to do on a day off from work is to walk downtown from my historic neighborhood in Petaluma, California to have breakfast at Topsy's Kitchen. On the menu at this cute café you will find a breakfast option that has become "the thing" that I choose just about every time I go there. Please check out my video below that I created so that I would be able to share with you my experiences of living in Petaluma for the last three years—walking around the town with camera in hand. I knew when I moved to Petaluma three years ago, that I wanted to live on the west side of town, where going out to eat, going to the movies, or even seeing a concert is all just a short walk from home.

   Mark and I went to Topsy's Kitchen for the first time almost two years ago. On that day we wanted to have breakfast out for our birthday week in July. Since we share birthdays that are just three days apart, we have turned the occasion in to an extended celebration. Topsy greeted and seated us, and we confided that we were celebrating both of our birthdays. Not knowing at that time that we prefer to eat gluten-free, Topsy returned to our table with one of the café's delicious fresh apple fritters still warm from the fryer to celebrate our birthdays. She had thoughtfully topped it with a glowing birthday candle. Needless to say, we devoured it, gluten and all.

 Owner, Estelle "Topsy" Rand, and the owner/chef, Annie Simmons.

Chef Annie poses for me at one of the tables on the patio.

   Topsy has had long career in the San Francisco restaurant scene, and before opening Topsy's Kitchen, among other previous ventures, she ran the front of the house for my very favorite fine dining restaurant in Petaluma, Central Market. Annie graduated with honors from the New England Culinary Institute and has worked and traveled in Japan and Europe. When she moved to California she founded A Splendid Table Catering with Topsy.

  
   Mark and I have become what is known in the biz as "regulars". On chilly winter days we sit inside the cozy café interior, and during the summer months we love to dine al fresco on the patio with its yellow umbrellas, cheery yellow-checked table cloths and golden linen napkins. The service is always impeccable, and we are treated with real hospitality, which sadly seems to be a lost art in many food establishments these days. Wow—that makes me sound like a cranky old granny, but unfortunately it is true. We both highly recommend the establishment and our favorite Breakfast Bowl.

My favorite latté is served with a tiny pitcher of simple syrup.

Topsy and her staff make final preparations before the café opens for the day.

Brussels Sprout and Bacon Hash Served Over 
Grits With a Poached Egg

   This is the recipe that Mark and I came up with when we want to make the dish at home, which is not very often, because we really like walking the half mile downtown from our house and ordering it at Topsy's. The aforementioned service is always great, and I have a latté set before me quickly, which I enjoy sipping while I wait for my breakfast bowl to arrive. To be clear, the recipe below was not given to me by Topsy or Annie, however, Mark and I both think it is pretty darn close to the one made in the kitchen there. On occasion we like to make the hash with green cabbage instead of the Brussels sprouts. The bowl at Topsy's Kitchen is also offered with quinoa instead of the grits, but we both enjoy the base of grits much more.

Ingredients:
good quality eggs
coarse corn grits—I use Bob's Red Mill
yellow or white onion
garlic
fresh parsley
fresh thyme
Brussels sprouts/or green cabbage
bacon
bacon drippings
butter
sea salt
black pepper
Your favorite hot sauce

   The only difficulty in making this breakfast is the timing of all the components. If you use our oven fried bacon recipe, it makes cooking the bacon a snap, and it can be made ahead (even a couple of days in advance). The grits can softly simmer on the stop while you prepare the hash. When the bacon hash is finished, keep it warm until your eggs are cooked, and then assemble quickly. Mark is not so fond of poached eggs as I am, and he has his over easy.

Corn Grits
1 cup coarse grits,
3 cups of filtered water
1 tsp sea salt
2 Tbsp of butter

This is a basic recipe for corn grits. The grits can be made more rich with the addition of cream or half and half if you wish.

Sprinkle the grits into lightly boiling and salted water. Stir the mixture until thickened and the grits are tender and have the consistency that you desire. More water or cream can be added if needed. Stir in the butter at the end and season with salt to taste. I like to simmer mine very slowly and to keep adding a little extra liquid if needed when I stir them every few minutes.

Brussels Sprout or Cabbage and Bacon Hash
1 small yellow onion—diced
2 cloves of fresh garlic—minced
1/2 cup chopped parsley (save a small amount for garnish)
1 Tbsp fresh thyme
1/2 pound Brussels sprouts or 1/2 head of green cabbage
3 Tbsp bacon drippings
5 strips cooked bacon chopped
Salt and pepper to taste

In a 380 degree oven cook bacon. For our easy method for oven fried bacon click here. When the bacon is done set aside. Begin heating water for the poached eggs.

While cooking the bacon, heat a large skillet to med-high, and add 1 Tbsp of the bacon drippings. Add onions and sauté until starting to be translucent. Add garlic and continue to sauté, then add parsley and thyme. When garlic releases its aroma, add the sliced Brussels sprouts or cabbage, pinch of salt and fresh ground pepper and cover. When cabbage is soft, remove lid and add 2 Tbsps bacon drippings and fry until the cabbage begins browning. Add bacon, and finish sautéing for another 2-3 minutes. Add fresh pepper, and adjust salt if needed.

Assembly:
Place a scoop of grits in a shallow bowl. Top with a scoop of the bacon hash and then place the egg on the hash. Garnish with the remaining parsley. Add hot sauce if desired along with a grind of black pepper and sea salt.

Mark patiently waits for me to finish with photos before he tucks into his breakfast.

Quiche—Now and Then—and a Winter Solstice Brunch

by Michelle

"What can you do to promote world peace? Go home and love your family." ~ Mother Teresa

Maddie and I party—literally—like it's 1999.
I hosted a Winter Solstice luncheon for friends and colleagues.

   The topic of the morning while my husband and I made our respective coffees—he in a French Press, me with the stove top Bialetti—was to mull over the feminine versus masculine reaction to quiche. Jay reminisced about reading Bruce Feirstein's now famous article for Playboy magazine published in 1982 entitled, "Real Men Don't Eat Quiche." Hubby recalled the article was so hilarious that he had to stop reading in places so that his laughing could subside before continuing on to the end of the piece. The article was so popular that it spawned a book released one year later with a title of the same name and the byline—The Guidebook to all that is Truly Masculine. That's all it took—one satirical article cautioning modern day Homo erectus about the dangers of becoming sissified in our modern age—and just like that... faster than you can say pie crust—a whole generation of males lived in fear of being seen eating (much less choosing to order it off a menu) the delicious custardy and cheesy egg dish that is full of protein and perhaps a few vegetables and herbs.

On a recent Sunday, I prepared individual quiches for brunch.

  Fortunately, I'm a woman, so I don't have to be concerned whether I am, or am not, a real man when I eat quiche. I also, thankfully, don't have to contemplate if I am a real man if I put ice cubes in my whiskey or if I wear pajamas to bed. I can talk about my feelings and enjoy a sappy romantic comedy without the least twinge of guilt. I agree, however, with the notion that it is probably harder to be a "real" man (whatever that actually means) today than in yesteryears. My assertion on the matter of manly men is this: real men shouldn't worry about being real men. Eat the friggin' quiche and be happy that someone—probably a woman—made you a home-cooked meal. Remember to say thank you and compliment the cook. It's that simple.

   On a more practical note, quiche is great for brunch because the pie dough can be prepared the day before. The next morning, all that is left to do is add the filling to the prepared crust and pop it in the oven. Side dishes are made while the quiche is turning puffy and golden while baking. Quiche feels like a celebration dish, even if at its heart, it's a humble pie.

My Winter Solstice Luncheon Menu from 1999 that was posted on the refrigerator.
For the official record, the name of each guest was handwritten on the reverse side.

   If I am to ever own a bistro, I know that I would have individual quiches on the daily menu. Quiche is open to endless variations and tastes best with fillings that are fresh and in season. I also like that quiche can lean more towards breakfast with a side of cottage potatoes or more towards lunch when served with a side salad, such a the tasty Rockin' French Salad with French Vinaigrette. If I'm feeling energetic, I'll serve both potatoes and a salad, 'cause that's the way I like it.
  The following recipe gives you a formula to follow to create your own quiche masterpieces. If you are interested in making individual quiches, I had to search wide and far before finding the small springform pans at Sur La Table. If I had to do it over again, I would buy cheesecake pans with removable bottoms. They look easier to handle (when removing the quiches) and clean.

Quiche

   For the real men in your lives, my husband suggested that quiche would benefit by a rebranding campaign. "Wimpy" Quiche Lorraine could transform into Lumberjack Pie. Any "real" man would want that heartiness personified when eggs are enriched with bacon, cream and Gruyère. Wait, you better say cheese instead. Gruyère sounds like it could be a girly cheese, ya know?

For one 9-inch deep dish or 10-inch Pie
1 recipe All Butter Pie Crust or Gluten-Free All Butter Pie Crust, or commercially prepared pie crust
1 egg lightly beaten

Custard:
3 eggs
1-3/4 cups half and half, or cream (do not use low-fat milk)
1/2 tsp sea salt
a few grinds freshly ground black pepper
a pinch of ground nutmeg

Absolutely Delicious All Butter Gluten-Free Gum-Free Pie Crust is easy to work with.

Add-Ins:
Protein:  Diced cooked ham, diced cooked bacon, crumbled cooked sausage, slivered Genoa salami
Cheeses: shredded white cheddar, crumbled chèvre (goat cheese), Gorgonzola, Gruyère, Monterey Jack
Vegetables: roasted and chopped Hatch chiles, most vegetables should be sautéed or roasted (and cooled) before adding to the quiche, this includes aromatics such as shallots, garlic, leeks and onions
Fresh Herbs: basil pesto (add to the custard mix, if using), minced dill, minced parsley, crumbled thyme, lemon zest

If you happen to be using a lot of cooked vegetables, that might expend even more water while being baked, such as zucchini, yellow squash, tomatoes, red bell peppers, mushrooms, you can add 1 tablespoon cornstarch to the custard mix to ensure thickening while baking.

Toppings:
buttered French or sourdough bread crumbs (or Gluten-Free, such a Glutino brand)
shredded Parmesan
chives

Procedure:
1. Prepare All Butter Pie Crust or Gluten-Free Gum-Free All-Butter Pie Crust one or two days ahead up to the point the dough is rolled out, placed in the pie pan, edges crimped, and crust docked. Cover and refrigerate until ready to blind bake the crust (at least one day ahead).

2. Preheat oven to 375°F. Remove the cold crust from the refrigerator and immediately line with foil, the shiny side down and fill with your preferred choice of pie weights (I use dried beans that I keep and reuse as needed). Bake for 15 minutes, then remove foil and pie weights and bake for another 5 minutes. Brush the crust with the beaten egg white, and bake another 2 to 3 minutes. Remove the crust from the oven and set it aside to cool. You can placed the pie on a cookie sheet, if you like, for easier transfer between counter and oven.

3. Lightly whisk the eggs and then add the cream, then stir in the sea salt, black pepper and nutmeg.
4. Cover the pie crust with protein and shredded or crumbled cheeses. Sprinkle on vegetables and fresh herbs, if using. Pour the custard into the prepared crust. The custard should be level with the bottom of the crimped edge. Sprinkle the top with 2 tablespoons of Parmesan and 1 to 2 tablespoons of buttered breadcrumbs, if desired.

5. Bake until puffed and golden and the filling is set, about 25 to 35 minutes, depending upon your oven. Once removed from the oven, I let the Quiche cool on a rack for about 10 minutes before slicing and serving.

Linda's Hatch Chile and Cheese Soufflé (Gluten-Free) and How To Roast and Peel Fresh Chiles

by Linda

"The chile, it seems to me, is one of the few foods that has its own goddess."

                         ~Diana Kennedy, author of The Art of Mexican Cooking



My Hatch chile and cheese soufflé being lifted from the oven. Hot and bubbly goodness...

Hatch chiles grown in California arrive in markets at the end of summer.

   Diana Kennedy, author and authority on Mexican cooking has this to say about the chile, "The chile, it seems to me, is one of the few foods that has its own goddess. In Mexican cuisine and lore, this “Respectable Lady of the Little Red Chile” is a deity that represents the chile’s everlasting significance in the ritual life of the culture. Losio, the Zapotec god who looks after newly sown crops, also takes an interest in the chile. And in Pahuatlán, Puebla, Otomi Indians believe in chile plant spirits that protect the seeds and the harvest."

   Hatch chiles are a variety of chile that hail from the state of New Mexico where they are grown in the Hatch Valley. Since the flavor of these chiles is rich and usually on the milder side (you can get a hot one from time to time, so beware) they are prized for their intense and deep flavor. Hatch chiles are also grown in California where they are harvested starting in late summer. Roasting them intensifies the flavor, and if you are not able to pick them up freshly roasted from your local farmer's market, the following pictorial will show you how to easily do this at home. There are many way to accomplish roasting the chiles and removing the skins, but the method that I illustrate below has become my favorite.

Hatch chiles roasting off the side of the highway in September ~ Benson, Arizona.

   This Hatch chile and cheese soufflé makes a great side dish for grilled meats. In developing the recipe, I wanted something simple and gluten-free. I love it alongside grilled Tri Tip. Add a salad or fresh veggies and you will have an end of summer supper that will celebrate these chiles that are only available fresh for just a few weeks in August and September. I love to reheat the leftovers (if there are any!) the next morning for breakfast.

Hatch Chiles: Simple Instructions for Roasting and Peeling

The roasted chiles are ready to be peeled and seeded.

Place fresh chiles on a sheet pan lined with parchment.

I like to rub a little olive oil on them before they go in a 350 degree oven for 30 to 45 minutes.

When finished the chiles are puffed and brown in spots. These are ready
to rest in a brown bag before peeling.

This step makes peeling chiles a snap. Put hot chiles in a brown grocery bag.

Fold the top of the bag down and allow the hot chiles to steam
inside for about 30 minutes or until cool.

The cooled chiles can now be peeled. Remove stems and seeds along with the peel.

The peeled chiles look like this. Do not rinse them with water to remove seeds because that will remove flavor. Do not worry about a few seeds. You will never know
they are there in the finished soufflé.

Linda's Hatch Chile and Cheese Soufflé

Roasted Chicken and Green Chile Hash with Poached Eggs

by Michelle

   Last weekend, over a casual family brunch, my daughter declared quite unexpectedly that the plate of hash she was enthusiastically tucking into was her favorite breakfast. This inquiring mind could not quite accept this new information on face value alone. I gently challenged her: better than pancakes? Yes, she affirmed without hesitation. Now don't be misled, Maddie loves pancakes but apparently she likes the hash more. Who knew? Understanding Maddie's undying love for the combination of butter and maple syrup, I was taken completely by surprise. Like any good detective, I had a follow-up question. So let me get this straight... do you like this hash better than daddy's French toast made with cinnamon raisin bread? A two second contemplation was followed by a resolute yes. Well, knock me over with a flapjack, I continue to learn something new every single day.

Roasted Chicken and Green Chile Hash

   Every week I contemplate the conundrum of how to creatively use leftover chicken beyond a sandwich filling or salad topping. Of course, there are the standards: chicken enchiladas, Buffalo chicken pizza, chicken pesto pasta, tortilla soup, chicken curry salad and multitudes of casseroles.
   Since I always have chicken in the refrigerator, the deciding factor for going forward with preparing hash is if there are leftover baked potatoes on my kitchen countertop, or if stored for more than a day, in the refrigerator. If I'm baking potatoes for a roast chicken dinner, I always add a few more to the oven to make hashed potatoes within the next few days.
  To prepare baked potatoes, I scrub russett potatoes well and then puncture each potato once with the tines of a fork. I prefer to wrap individual potatoes in aluminum foil. I bake the large potatoes at 400° for approximately 75 to 90 minutes until tender. When the potatoes are ready, I remove from the oven to a serving plate that goes directly to the table. The potatoes stay piping hot for another 15 minutes or so until ready to eat. Leftover potatoes are unwrapped immediately so they can begin to cool down to room temperature without delay. Mishandled potatoes can lead to food poisoning. No kidding.
  As a general rule of thumb, one large russett potato will serve two people. Last weekend, two large potatoes comfortably served three people, and could have happily fed four people with the addition of toast and jam.