Inspired by Michele's suggestion of savory crepes with chevre and spinach, we spent this weekend's breakfasts in with a variation of the recipe I posted: cracked pepper cilantro wheat crepe (nix the powdered sugar and vanilla, sub in wheat flour for the AP and up the milk by a splash, plus obviously the fresh cilantro and about a 1/4 tsp of cracked pepper) wrapped around eggs and a combination of the following ingredients:
- roasted red pepper
- summer squash
- fresh tomato
- green onion
- fresh jalapeno
- sharp cheddar
Also, oh man, we've been drooling over the burgers at Mustard for the past couple of months even though (as always) we're less interested in the actual burger you get beside your fresh greens than the various potentials it represents. The actual thing is a bit too oily to eat comfortably and easily five times too large, but the potential burger... oh what summer days I have whiled away dreaming of its lofty peaks.
The beef should strike a perfect balance of fat and salt, should be just a little too hot to eat comfortably, pressed between thick sliced bread glanced with the slightest bit of toastiness, the garlic mayo piquant but mellow on the palate, the onions toothsome and just under bursting with balsamic vinegar in every pore, a heavy slice of a tomato for which refrigeration is no more than vine myth, the butter lettuce has been replaced for the duration of the season by fresh arugula, and those accompanying fries actually pretty much exactly the same as they are in real life, tossed in black pepper and sea salt and thyme. Of course since this is a dream burger it also has a blue cheese--let's say Gorgonzola--instead of cheddar and the whole bacon thing (which I'm just going to say I find generally unnecessary, though you might revoke my guy credentials immediately) has evaporated and it's all served hot to me on my couch where I'm already on the second disc of the third season of Buffy (which aired ten frickin' years ago, I might add).
Oh, and all that stuff up there about the dream burger? Yeah, D and I have been making those like once a week for something around a dollar a pop. Take that, restaurants we can't afford.
I haven't been taking pictures of the burgers for no reason I can discern but here are some garlic fries in pre-production. I like to think that the oil is a feature: