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Weekend brunch is often done in restaurants (and perhaps with a bit of a headache from the night before), but we really must work on bringing it back home. I know I don’t do it often enough, but it is such a shame … case in point.
Last weekend, some friends were in town for Outside Lands, and we had plans to meet Saturday morning for brunch before heading to the park. But a quick glance in my fridge revealed some things that needed to be put to use, so we changed the arrangements for brunch at home.
A perennial favorite (that also made use of the arugula and spinach that were some of the must-be-used culprits) are the baked eggs with rocket, chili & yogurt from Yotem Ottolenghi’s Plenty. The original recipe calls for arugula, I have made it before with spinach, and this time I used a combo. I doubled the recipe, which gave us 8 eggs (also, # of eggs in fridge) and was perfect for 5 people. I am sure no one would have complained with 2 eggs a piece, but I was fine with one … plus all the other goodies.
To supplement the fridge basics, I did a quick run for bacon (roasted in the oven – my favorite – less work & less mess), orange juice and bread. The bread became pan con tomate, with fresh from the vine tomatoes that Audra brought straight from the farm, and the orange juice met up with bubbly for brunch-required mimosas.
A few more beverages (flat + sparkling, bloody marys and coffee) as brunch calls for LOTS of drink options, some fruit and a bit more yogurt, and well, I may just give up my standing brunch at Nopa.
Baked Eggs with Yogurt and Chili
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As I mentioned, we were in Napa this past weekend with some friends at their gorgeous home … and I am kicking myself that I am back at home/work. The weather was perfect, if a bit hot, which necessitated lounging in the pool for hours at a time. In addition to the copious amount of both vino and good stories, no surprise there was lots of food. We all enjoy some time in the kitchen, which makes things so fun and easy when meals are a group effort.
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Friday night we went a bit Greek, which seemed perfect for a hot summer night.
Roast Lamb
We stuck to something that worked (the version from a Spring dinner), simply studding bits of herbs, lemon zest, garlic and anchovies around the leg, and then roasting until just medium-rare. A hit every time.
with lots of dips and sides
Hummus
store-bought, but jazzed up with some lemon juice and olive oil, topped with paprika and toasted pinenuts.
Tzatziki
I make mine with greek yogurt and both diced and grated cucumbers – that way you get bits to bite, but it also melds completely with the yogurt. Of course a bit of garlic, lemon and olive oil are needed too.
Red Pepper Aioli
which was added last minute for some heat — whisking of egg yolk, lemon juice and oil (homemade mayo) with some garlic and a potent hot-pepper spread we found in the fridge…any hot sauce would work here depending on the direction you want.
Mint Sauce
because growing up, lamb meant mint jelly, but this one was a bit more current and definitely more fresh… really a mint pesto if you will.
and to balance it out,
Watermelon Salad, of course
Arugula Salad
and some Grilled Pita
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The feasting didn’t stop Saturday, with a late brunch, afternoon snacks, and another Mediterranean dinner, this one Spanish.
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Brunch was fairly simple, just a
Summer Fritatta
this one was loaded with onions, sliced potatoes, sliced summer squash, and fresh corn and topped with goat cheese (which I may have forgotten to add earlier).
Bacon
which, if you haven’t discovered the key to divine bacon, is buy the good thick-cut kind at the meat counter and then roast it in a hot oven on a sheet pan (or even better, a cooling rack placed over a sheet pan)– stays flat, is the perfect crisp/chewy ratio, and no one has to stand there frying bacon.
Yogurt and Berries
While for weekday breakfasts, I keep the yogurt as is, for brunch, I add a bit of orange juice and zest and a tiny swirl of honey.
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After brunch we went for pool time, margaritas, snacks in multiple rounds (first chips, salsa, guac and leftover tzatziki, then cheese and charcuterie), wine and finally a Spanish dinner.–
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Jamón y Melón
Gazpacho
which I try to make by bucket-loads during tomato season.
Paella
The traditional version is made over an open flame in a paella pan, but I find this Cook’s Illustrated version to be the perfect adaptation for home. I use this pan (which to me still feels more paella-ish tableside, but I happened to own long before I started making this), and make a few slight changes, including adding Pimentón, or smoked Spanish paprika, which I find to be non-negoitable and homemade chicken stock. As for the meats and seafood, it is pretty adaptable. Sometimes I add clams as well, or spicy turkey sausage instead of chorizo for some guests – you can see here the mussels didn’t make it, as turned out the fridge wasn’t cold enough to keep them alive, and we forgot to keep them on ice.
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Now if only I could spend the rest of the summer this way. This whole work thing really gets in the way of things. 
