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Veggie Frittata

May 11, 2013 in Entrees, Recipes, Vegetables | 2 comments

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Warm weather in my book brings lighter food. I pack in the veggies as soon as the sun starts shining. It makes me want to have a sunny looking plate. While I was making this, I actually said out loud that vegetables are nature’s sprinkles. Think about it. We add sprinkles to dessert. They make it look so happy and fun. Don’t pretty vegetables do the same?

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To me, this is the ultimate mother’s day treat if you are looking for a last minute breakfast in bed or brunch option. The avocado and lime juice add a richness and acidity that pair well with the slightly crisp vegetables. I tried to eat this once without the lime juice and it really is not very good. The lime juice seems weird but trust me on this one. I know, lime juice on eggs?

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This plate will just make you happy. I serve it with a little salsa just for some added fun. You could use some leftover veggies in the fridge. Have a great weekend and Happy Mother’s Day!

Veggie Frittata

by Jessica

Prep Time: 20 minutes

Cook Time: 10 minutes

Keywords: breakfast

Ingredients (2-3 servings)

  • 2 teaspoons olive oil
  • 1/4 pepper, thinly sliced (I use a mix of red, orange, and jalapeño)
  • 2 tablespoons diced onion
  • 3-4 mushrooms, sliced
  • 1 small potato, cooked and diced
  • salt and pepper to taste
  • 3 eggs
  • 2 tablespoons milk
  • 1 teaspoon flour
  • Jack cheese
  • avocado
  • juice 1/2 lime
  • chopped cilantro

Instructions

In a medium skillet, heat oil. Add the vegetables. Cook until tender. Salt and pepper to taste.

In a medium bowl, whisk eggs, milk, and flour.

Heat a medium skillet over medium heat. Spray with cooking spray. Mix the eggs with the vegetables and pour into the pan before while the pan is warm, not hot. Allow to cook without touching until the bottom is set up.

Place the pan under the broiler. Cook until the top is no longer runny. Add the cheese and place under the broiler until it melts.

Serve with avocado on top that has been salted and squirted with lime. Garnish with cilantro.

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Pineapple Habanero Margaritas

May 10, 2013 in drink, Recipes | No comments

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I was so excited last week when I made my first margarita, I decided that it was necessary to try another flavor. Fruity is good. Add some spice for a little kick at the end. Even better.

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This margarita is packed with freshly cut pineapple. I was a little nervous about adding simple syrup because of the sweetness of fresh pineapple, but the habanero really balances out the sugar, making this a refreshing drink with a slight kick. I didn’t add any actual habanero to the drink. It is only steeped in the simple syrup. The heat is rather mild.

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I can imagine drinking these in a cool summer breeze while reading a good book.

Pineapple Habanero Margarita

by Jessica

Prep Time: 20 minutes

Cook Time: 5 minutes

Keywords: blender beverage

Ingredients (2 margaritas)

    For the Simple Syrup

    • 1/2 cup sugar
    • 1/2 cup water
    • 1 habanero cut into 4 pieces

    For the Margarita

    • 1 ounce habanero simple syrup
    • 2 shots tequila
    • 1 cup fresh pineapple
    • 2-3 cups crushed ice
    • Juice 1 lime
    • kosher salt

    Instructions

    For the Simple Syrup

    Combine the sugar, water, and habanero in a small sauce pan. Bring to a boil and remove from the heat. Allow to cool. Strain. Store in the refrigerator.

    For the Margarita

    Combine ingredients in the blender. You may need to use the tamper to get it to blend evenly.

    Rub the rim of the glass with a piece of lime. Put some Kosher salt on a small plate. Turn the glass on the salt. Pour the margarita in the glass and enjoy.

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    Pumpkin Cinnamon Rolls

    April 22, 2013 in Bread, Dessert, Recipes | 1 comment

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    Cinnamon rolls are intoxicating. Just the smell of them causes people to swoon. Add some frosting (or a lot of frosting) and they are almost irresistible. Maybe it’s the cinnamon, or the butter, or the frosting. I don’t know exactly. Perhaps it is the combination of all of those things. I remember when the outlet mall was first built near my parents’ house. There was a Cinnabon store on the end of the food court. Each time we would walk by, the enticing smell would lure us in. My mom often bought one for us to split.I remember them being warm and comforting, gooey, and buttery, with tons of whipped cream cheese frosting.

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    I personally believe that cinnamon rolls are best served slightly warm. Mostly because it makes them so moist. These cinnamon rolls are moist served cold or warm. The pumpkin really makes the dough very soft and moist. Just a bit of a warning, these pumpkin cinnamon rolls are not the pumpkin flavor from the fall. They mostly just taste like a regular cinnamon roll, but more moist.

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    Making these take a little bit of time, but the commitment is totally worth it.

    Pumpkin Cinnamon Rolls

    by Jessica

    Prep Time: 2 hours 30 minutes

    Cook Time: 25-35 minutes

    Keywords: bake breakfast dessert

     

    Ingredients (12 cinnamon rolls)

      For the Dough

      • 3/4 cup milk
      • 1/4 cup butter
      • 1/4 cup sugar
      • 2 1/4 teaspoon active dry yeast
      • 1/2 cup pumpkin puree
      • 2 teaspoons cinnamon
      • 3 cups all purpose flour
      • 1/2 teaspoon salt

      For the Filling

      • 1/2 cup butter
      • 1 cup brown sugar
      • 1 tablespoon cinnamon
      • 3 tablespoons pumpkin puree
      • 1/2 teaspoon salt
      • 1 teaspoon vanilla extract

      Instructions

      For the Dough

      Put 1/4 cup of sugar in the bowl of a stand mixer.

      In a microwave-safe bowl, microwave the butter and milk for about 1 minute. The temperature should be between 110 and 115 degrees. If it is too hot, allow it to cool. If it is too cool, heat more.

      Pour the milk mixture into the bowl of the stand mixer on top of the sugar. Sprinkle the yeast on top of the milk. Allow to sit for 10 minutes, or until the yeast is foamy.

      Once the yeast is foamy. Add the cinnamon and pumpkin to the bowl. Begin mixing on low and gradually add the flour until the dough is no longer sticky. Knead for about 5 minutes in the stand mixer.

      Remove the dough from the mixer bowl and place the dough ball in a clean, greased bowl. Cover with a clean dish towel and place in a warm, moist place. (I put it in the cold oven with the light on with a small pan of boiling water.)

      The dough should double in size (1-1.5 hours).

      For the Filling

      With a mixer, cream the butter with the brown sugar. Add the pumpkin, cinnamon, salt, and vanilla. Mix to combine.

      Roll out the dough into a large rectangle on a floured surface. Spread the filling evenly onto the dough leaving a 1/2 in strip on one side.

      Roll the cinnamon roll into a long strip ending with the part that does not have any filling. Squeeze the roll to make it longer if desired and to seal it.

      Cut into 12 pieces. Place cut side down in a 9×13 glass baking dish. Cover with a clean dish towel.

      Heat the oven to 375 degrees and place the cinnamon rolls on top to continue rising for 30 minutes.

      Bake at 375 for 25-35 minutes or until golden brown. Remove from the oven and allow to cool for at least 20 minutes.

      Ice with your favorite frosting or icing (I like cream cheese frosting). Enjoy!

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      Cream Cheese Frosting

      by Jessica

      Prep Time: 10 minutes

       

      Ingredients (Frosting for 12 cupcakes)

      • 8 ounces cream cheese, softened
      • 1/2 cup butter, softened
      • 1 teaspoon vanilla
      • pinch salt
      • 3-4 cups powdered sugar

      Instructions

      Combine ingredients beating for 2-3 minutes or until fluffy.

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      Huevos Rancheros

      April 17, 2013 in Entrees, Recipes | 1 comment

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      So, yesterday I shared with all of you a delicious chimichurri sauce that is a taste explosion. Let’s keep it going! As you probably already know, I love brunch. I especially like it when we plan in advance so I have all week to look forward to it. I like to go to brunches that offer new, exciting flavors and ideas that I can later incorporate into my own cooking. You probably have also noticed that I am borderline obsessed with carnitas. (We are making them again this weekend. I can’t get enough). Today I am sharing a brunch inspiration that incorporates a fried tortilla, salsa (one of my favorite foods), and carnitas. All on one plate. Did you see how pretty all those colors are? It makes me long for summer and fresh tomatoes.

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      While I like a taste explosion, my husband is from Maine and likes a pot of beans. So, I like to make new, exciting pots of beans to keep me interested. This rendition I made to eat with the huevos rancheros and to eat with our normal carnitas dinner. I also ate them a few times with chips for lunch. Yum! I like to use black beans for this recipe because I like the contrast of the black beans with the pico de gallo and the tomatillo salsa.

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      Basically, I fried some leftover corn tortillas that I used for tacos (I may have eaten a carnitas taco for breakfast) in a little bit of oil in my wok until they were crispy like a tortilla chip. I drained them on a paper towel. Then, I layered beans, carnitas, Jack cheese, pico de gallo, tomatillo salsa, a fried egg, and cilantro on top. It was everything I hoped it would be. I am so excited to find another way to enjoy my beloved carnitas.

      Other Recipes using Carnitas

      Huevos Rancheros

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 10 minutes

       

      Ingredients (4 servings)

      • oil for frying
      • 4 corn tortillas
      • spicy black beans
      • carnitas
      • tomatillo salsa
      • pico de gallo
      • goat cheese
      • 4 eggs
      • chopped cilantro

      Instructions

      Heat oil in a heavy bottomed skillet. Fry the tortillas until crispy. Top with remaining ingredients and serve immediately.

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      Black Beans

      by Jessica

      Prep Time: 5 minutes

      Cook Time: 3-4 hours

      Keywords: bake side

       

      Ingredients (10-12 servings)

      • 3 cups dry black beans
      • 2 tomatoes, diced
      • 3 jalapeños, diced
      • 1 Anaheim pepper or red pepper
      • 1/2 onion, diced
      • 3 cloves garlic, sliced
      • 2 teaspoons salt
      • 1 teaspoon pepper
      • 1 teaspoon chipotle powder
      • 2 teaspoons chili powder
      • 1 teaspoon smoked paprika
      • 1/2 teaspoon cumin
      • 2 slices bacon, diced

      Instructions

      Heat oven to 350 degrees.

      In a 6 quart or larger dutch oven, add the beans. Fill the water 2 inches above the level of the beans. Place in the oven with the lid on. Bake for 2-3 hours. When tender, add remaining ingredients and stir. Add more water if needed. Return to the oven with the lid on and bake for an additional 1-2 hours.

      Serve with rice or huevos rancheros.

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      Meat and Potatoes Brunch

      April 8, 2013 in Pittsburgh, Pittsburgh Restaurants | No comments

      On Saturday, we ventured out for brunch and a stroll around the strip district. We needed buy some cheese, rice, and a few spices at Penzy’s. Last weekend we went to Eleven, so we decided to try brunch at Meat and Potatoes this weekend. We had been there before with friends and the food was fantastic. This brunch was on my must try list.

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      We started with the homemade Monkey Bread. It was sweet and soft, coated frosting. There was crispy sugar on the bottom and lots of cinnamon. It was very moist and fluffy. This is a must try.

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      For my brunch cocktail, I enjoyed the Irish Breakfast. I love Irish coffee. I drank it all the time when I studied abroad in Spain. There was a small little bar that served a fantastic version. So, when I saw it on the menu, I had to order it. The coffee was slightly sweet from the maple whipped cream with Jameson whiskey.

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      Pierre ordered the French 76 upon our waitresses recommendation. It contains rosemary vodka, lemon, and champagne. I thought it was refreshing and tasted a little like grown up lemonade.

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      For one entree, we ordered the carbonara. Meat and Potatoes makes pasta in house. This dish consisted of a very creamy sauce with pancetta, parmesan, green onion, and a fried egg. The pancetta was fantastic. It was crispy on the outside and soft on the inside.

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      Finally, we ordered the Chicken and Waffles.

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      It is four very large pieces of fried chicken with a cheddar jalapeño waffle and bourbon bacon syrup. It was a lot of food. The chicken had a very thick crust on it. The syrup definitely tasted like bacon, but I didn’t get much of the bourbon. While I liked this dish, I would probably not order it again next time. Overall, we had a delicious brunch. I really enjoyed both visits to Meat and Potatoes.

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      Steak and Eggs with Cheesy Grits

      March 5, 2013 in Recipes | No comments

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      After making this salad, we had quite a bit of flank steak left. So, the next morning we decided to make a breakfast that incorporated the leftover steak. While I really make an effort to not eat eggs, I had to make something to go with the steak that I could eat while Pierre could eat an egg.

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      I decided on grits despite having made them one other time in the past. The last time I made them was before we got married. It was a fail in my opinion and I decided at that point that I didn’t like them. I have since eaten grits in several restaurants. They are creamy and delicious. This time, I read tons of recipes and tips before venturing into grits again.

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      The cheesy grits were super successful. They are cheesy and creamy. I can see why so many people enjoy them. This was the perfect breakfast on a Sunday morning and would be even better with some veggies or spinach.

      Cheesy Grits

      by Jessica

      Prep Time: 5 minutes

      Cook Time: 15-20 minutes

      Ingredients (2-4 servings)

      • 1 1/4 cup milk
      • 1 cup water
      • 1/4 teaspoon salt
      • 1/2 cup cornmeal
      • 1/4 teaspoon freshly ground pepper
      • 1 tablespoon butter
      • 1/4 cup grated cheddar cheese

      Instructions

      In a small sauce pan, add milk, water, and salt. Bring to a boil. Slowly whisk in the cornmeal. Cover and cook on low. Whisk every two minutes to prevent sticking. When creamy, whisk in butter and cheese. Serve immediately.

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      Asian Marinated Flank Steak

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 8 minutes

      Keywords: grill entree

      Ingredients (4-8 servings)

      • 1 to 1 1/2 pound flank steak
      • 2 tablespoons rice vinegar
      • 2 tablespoons toasted sesame oil
      • handful chopped cilantro
      • 3 tablespoons green onion, chopped
      • 2 teaspoons ginger, grated
      • 2 cloves garlic, minced
      • 3 tablespoons brown sugar
      • 1/3 cup soy sauce

      Instructions

      Place the flank steak in a zip-top bag. Stab the steak with a fork 20-30 times. Add remaining ingredients to the bag. Seal and store in the refrigerator for at least 4 hours.

      Remove from the refrigerator about an hour before cooking.

      Heat the grill until very hot. Cook the steak on the grill for 4 minutes on the first side. Flip and cook an additional 3 minutes for medium rare (125 degrees). Remove from the heat and allow to cool for 10-15 minutes before slicing. Slice against the grain and serve.

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      Coconut Scones for Two

      February 27, 2013 in Bread, Recipes, Vegan | 2 comments

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      Last weekend, we went to the Johnston Tea House in Mars, Pa for a girls lunch of tea. It was a fun afternoon or finger sandwiches and small tastes of delicious desserts. My favorite thing there is the scones. So, I decided that I had to make scones for breakfast to replicate my favorite thing at tea. Since I am currently obsessed with coconut, I made coconut flavored scones.

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      Scones are traditionally served with clotted cream. However, I think at the Johnston Tea House, they serve whipped cream. I used this recipe. I also served them with raspberry jam.

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      Scones are really not good as leftovers. They have to be eaten the day they are baked. So, this recipe that makes 2 large or 4 small scones is perfect for a weekend breakfast or brunch.

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      Coconut Scones for Two

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 12-16 minutes

      Keywords: bake dessert breakfast

      Ingredients (serves 2)

      • 1/2 cup flour
      • 2 1/4 teaspoons sugar
      • 1 teaspoon baking flour
      • 1/2 teaspoon salt
      • 1 tablespoon plus 1 1/2 teaspoons cold butter or substitute like Earth Balance
      • 4 teaspoons coconut milk
      • 1 1/2 teaspoons flax soaked in 1 1/2 tablespoon water
      • 1/4 teaspoon vanilla or coconut extract
      • coconut milk for brushing
      • sugar for dusting

      Instructions

      Soak flax in the water for 5 minutes in a medium sized bowl.

      Pulse flour, sugar, baking powder, salt, and butter until the ingredients have a sand-like texture.

      Pour the flour mixture into the flax and water. Add coconut milk and vanilla or coconut extract.

      Pour onto a flour dusted counter. Knead 3-5 times until the dough comes together. Form into two scones.

      Brush the tops with coconut milk and sprinkle with sugar.

      Bake at 400 for 12-16 minutes. Serve with whipped cream and jam or as strawberry shortcake.

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      New Year Pretzel

      January 1, 2013 in Dessert, Recipes | 2 comments

       

      Happy New Year!

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      In honor of the beginning of 2013, I thought I would share a local holiday tradition, the New Year Pretzel. I am fairly certain that I have only had a slice of New Year’s pretzel once. It seems bizarre because just about every bakery and grocery store in and around Pittsburgh seems to sell them at this time of the year. It stems from a German tradition and those who partake in the sweet treat will have good luck for all of the hew year. It should be eaten at midnight, or at the very least on New Year’s day.

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      As I thought about making something special to ring in the New Year, a pretzel seemed like just the thing. Apparently, in the U.S., Pittsburgh is not the only place to participate in this tradition. Sandusky, Ohio has the same tradition with a slight difference in the recipe. Here in Pittsburgh, the dough is sweet and is often topped with icing. Some bakeries fill the pretzel with cinnamon or nuts, while others simply ice the sweet dough and top it with almonds and/or cherries. I thought a lot about this and decided that it might be fun to try using cinnamon roll dough to make my recipe.

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      A few days a go, I thought about making sweet potato cinnamon rolls. I am a little obsessed with breads made using sweet potatoes. I have made my sweet potato biscuits, husband made these sweet potato dinner rolls for Christmas, and now I made this pretzel. I found this recipe and made some changes. Obviously, I didn’t cut the dough into individual rolls. Instead, I twisted it into a pretzel. I used cinnamon instead of cardamon, and added some vanilla to the filling. Then, I made maple frosting.

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      This was a delicious treat to eat at midnight and again this morning for breakfast. We will be eating this for many New Year celebrations to come.

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      New Year Pretzel

      by Jessica

      Prep Time: 2 hours 30 minutes

      Cook Time: 40 minutes

      Keywords: bake dessert breakfast

       

      Ingredients (12 servings)

        For the Dough

        • 3/4 cup milk
        • 1/4 cup butter
        • 1/4 cup sugar
        • 2 1/4 teaspoon active dry yeast
        • 1/2 cup cooked, mashed sweet potatoes
        • 1 teaspoon cinnamon
        • 3 cups all purpose flour
        • 1/2 teaspoon salt

        For the Filling

        • 1/2 cup butter
        • 1 cup brown sugar
        • 2 1/2 teaspoons cinnamon
        • 3 tablespoons cooked, mashed sweet potatoes
        • 1/2 teaspoon salt
        • 1 teaspoon vanilla extract

        For the Icing

        • 1/4 cup melted butter
        • 1 1/2-2 cups powdered sugar
        • 1 teaspoon maple extract
        • 1 teaspoon vanilla extract
        • pinch salt
        • 1-3 tablespoons milk

        Instructions

        For the Dough

        Put 1/4 cup of sugar in the bowl of a stand mixer.

        In a microwave-safe bowl, microwave the butter and milk for about 1 minute. The temperature should be between 110 and 115 degrees. If it is too hot, allow it to cool. If it is too cool, heat more.

        Pour the milk mixture into the bowl of the stand mixer on top of the sugar. Sprinkle the yeast on top of the milk. Allow to sit for 10 minutes, or until the yeast is foamy.

        Once the yeast is foamy. Add the cinnamon and sweet potato to the bowl. Begin mixing on low and gradually add the flour until the dough is no longer sticky. Knead for about 5 minutes in the stand mixer.

        Remove the dough from the mixer bowl and place the dough ball in a clean, greased bowl. Cover with a clean dish towel and place in a warm, moist place. (I put it in the cold oven with the light on.)

        The dough should double in size (1-1.5 hours).

        For the Filling

        With a mixer, cream the butter with the brown sugar. Add the sweet potato, cinnamon, salt, and vanilla. Mix to combine.

        Roll out the dough into a long, skinny strip of dough (about 6-8 inches wide). Spread the filling evenly onto the dough leaving a 1/2 in strip on one side.

        Roll the cinnamon roll into a long strip ending with the part that does not have any filling. Squeeze the roll to make it longer if desired and to seal it.

        Place the dough on a parchment-lined baking sheet. Form into a pretzel. Cover with a clean dish towel.

        Heat the oven to 375 degrees and place the pretzel on top to continue rising for 30 minutes.

        Bake at 375 for about 40 minutes or until golden brown. Remove from the oven and allow to cool for at least 20 minutes.

        For the Icing

        Combine icing ingredients adding milk a little at a time.

        Ice the pretzel and serve warm or cold.

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        Brunch at Eleven

        December 17, 2012 in Pittsburgh Restaurants | No comments

        My favorite time to go out to restaurants is during brunch. I love it. I love mimosas and choosing between breakfast and lunch food. I love that I have all day to digest. My favorite brunch location is Eleven Contemporary Kitchen in the Strip District of Pittsburgh. Today was our most recent trip there for brunch. It features two-story seating with fireplaces and sophisticated holiday decorations.  When we arrived, we were promptly greeted and shown to our seat upstairs overlooking the spacious bar. The brunch menu features a pre fixe meal for $25 that includes a brunch cocktail, an appetizer, and an entree. We made out selections and enjoyed the ambiance in the setting that certainly was lifting my Christmas spirit. 

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        The mimosa at Eleven is fab. It is effervescent with a splash of orange juice. Both of us chose to order the mimosa. 

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        Soon after our mimosas arrived, our pastry basket also came to the table. It featured two biscuits, one white chocolate turnover (like a scone), one carrot muffin, and one cinnamon muffin. 

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        The pastry basket comes with house made honey butter and apple compote. Both were delicious. I enjoyed the white chocolate turnover the most. The butter complimented the biscuits very well, adding a slightly sweet punch of honey flavor. The apple compote went best with the cinnamon muffin. I was surprised at how concentratedthe taste of apple was in the compote. 

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        As one of our appetizers, we chose the oysters. They come with house made habanero hot sauce and a shallot sauce.  The hot sauce is slightly sweet on the tongue with heat at the finish. When added to the oysters, thedish is a briny mix of oyster, hot, and slight shallow flavor. It is the perfect oyster bite. 

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        For the second appetizer, we had to order to beignets. The house made beignets were light a fluffy. They had a slight punch of meyer lemon and tangerine sauce. They were warm and dreamy. 

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        As an entree, we ordered the steak and egg. The steak is cooked to order. I always order steak Pittsburgh rare (charred on the outside and rare on the inside). This was cooked perfectly for me. It was cool on the inside and had a charred flavor on the outside. Highlighting the dish were creamy grits, roasted red peppers, and a béarnaise sauce. 

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        Now, let’s talk about the egg. I was most excited about the egg, and it did not disappoint. The crispy egg was just that. It was crispy on the outside and runny on the inside. It is first poached and then lightly fried. The egg added a richness to the dish that made it out of this world. 

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        For our second entree, we ordered the Eleven burger, just because it was so good last time. The Eleven Burger is topped with braised veal, black pepper bacon, crispy onions. We chose the goat cheese to top it. It comes with a crispy pickle and fries. 

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        It is cooked to order. I typically order burgers medium and this was! It is one of the best burgers that I have tasted in the city. 

        Eleven is the perfect brunch spot. Almost everything is house made and features local, fresh ingredients. It is a great place for a special occasion or would make a great birthday celebration. I highly recommend brunch at Eleven. 

         

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        Park Bruges Brunch

        November 12, 2012 in Pittsburgh Restaurants | No comments

        The gorgeous weather this weekend prompted us to do something that we hate doing in the winter. We waited in line for brunch. When we realized that it would be around 68 degrees on Sunday, we knew it was our last opportunity to go to Point Brugge for the season because I hate being cold. So, I checked out the menu, as I always do, and Pierre saw the thing that lures him to any restaurant, Poutine. That prompted us to go to Park Bruges instead because they have some over the top version of poutine that has sausage gravy and eggs. Normally, we got to Point Brugge because I love the fritted with the basil mayonnaise, the moles bowl, and the frittata of the day has never lead me astray. For dinner, I love the roasted tomato and spinach dip. 

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        We arrived at the restaurant at about 10:40. There was not line. We were shocked. We thought perhaps this second restaurant was not as popular for brunch as Point Brugge. We stood there for a few minutes and slowly the crowd waiting grew. By the time eleven o’clock came, there were enough people to fill the restaurants. We were escorted to our seats and ordered our drinks. We both ordered a mimosa. I do love a mimosa at brunch.  This was an excellent version of a classic mimosa. 

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        I typically order the frittata of the day or the omelet of the day when I go to Park Bruges sister restaurant, Point Brugge. This week, the frittata of the day featured wild mushrooms and an herbed goat cheese. The herbed goat cheese and mushrooms gave this a delightful earthy taste. This was a great frittata of the day, as usual. 

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         In addition to the frittata and the mimosa, I ordered the potato gratin. Really, the addition of the side dish is an extra $2 if you order a mimosa and the frittata of the day because it is part of the pre fixe brunch meal. This potato gratin features tender potatoes with a cheesy cream sauce and a crunch top crust. It is the perfect accompaniment to brunch. This is just so much food that even with Pierre’s help we could only eat about half of it. I order this almost every time we go to brunch at Point Brugge. 

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         Pierre’s dish was the Brunch Style Poutine. It features two fried eggs, Amish cheese curds, and Parma sausage gravy. This is an over-the-top version of one of Pierre’s favorite dishes. The runny egg really added to the sauce of sausage gravy. The fries were extra crispy so they didn’t get soggy while he was eating this. It is a huge portion. Not surprisingly, this is a little on the salty side. It was delicious and decadent. A must try. 

         We really enjoyed our lunch at Park Bruges. It was just as good as its sister restaurant. We will be back again, perhaps there will be another nice Sunday soon. 

         

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