eat and greet: halloween brunch

Monday, November 1, 2010

halloween brunch

absolutely perfect eggs benedict

pizza with sliced potatoes, onion, rosemary, goats milk brie, speck and egg

pizza with white onion, goat cheese, smoked salmon, frisée salad

4 comments:

El Alma del Vino said...: Excelent brunch, I mean the eggs benedict look so good.
I remember the benedicts I ate in San Francisco during my homeymoon (with my wife) in fiction TV Saint Gregory, (real hotel).
I like so much this eggs making way.
Best regards..!!!; November 2, 2010 at 7:03 AM
Hanna Leess said...: This is one of the most delicious, inviting, pizzas and or food pictures I have ever laid eyes on. I love geggs!!!!; November 3, 2010 at 4:00 PM
Jules7 said...: i want this so bad.; November 13, 2010 at 11:32 AM
mackyton said...: This Halloween brunch is truly mouth-watering. I can’t resist eating such yummy foods. I too visited popular food spots known for tasty brunches last week. We love eating at best food venue Houston in downtown region.; September 9, 2016 at 3:21 AM

who i am

When faced with the question of what food means to me, conversation inevitably shifts to my Mor-Mor (Swedish for Grandmother): A phenomenal cook who refused help in the kitchen and didn't believe in recipes. The real deal, if you will.

Mor-Mor had a seriously strong hand with garlic (surprisingly for a Swede) and an innate knack for making anything taste implausibly delicious. There was always a jar of homemade garlic oil in her fridge which found its way drizzled on top of almost everything. Like one of her breakfast treats: homemade bread slathered with garlic oil, a few slices of granny smith apple, and topped with extra sharp cheddar. Into her beloved toaster oven they'd go until the cheese had just melted, lovingly, over the apples. The salty-sweet combination could make your head spin—a beautiful cohesion of flavors and textures from such an unexpected pairing.

And then there were her meatballs. With her homemade tomato sauce made from tomatoes grown in her garden, picked when perfectly plump and warm from the summer sun, a ladle of garlic oil, and tons of parsley (Mor-Mor may or may not have been secretly Italian), they sent eyeballs rolling to the backs of people’s heads. The thought alone of her in that kitchen makes my heart long, once again, for her cooking. For her.

Now when I'm cooking, I finally understand her insistence on navigating the kitchen alone. There's something about getting in there and winding down and having your own personal space to create that’s beyond therapeutic—it’s wholly fulfilling and soul-satisfying.

Monday, November 1, 2010

halloween brunch

4 comments:

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