A favorite facet of work at the bed and breakfast is prepping and cooking breakfast for our guests. My brain swirls with various ingredient blends; imagines the taste combinations: sorts through the refrigerator, considers the spice cabinet, rejects or accepts numerous possibilities. The personal challenge keeps things interesting and fortunately, my guests are game for culinary experiments. I always come clean, “This is an experiment. If you don’t like it, I’ll make you something else.” Thus far, I haven’t had to do that. Often I try to come up with unusual ways of using vegetables, or buy unusual items to try out for fun.
For example, at Green Star Coop on Wednesday en route home from a BBGI meeting, I discovered that Side Hill Acres, in addition to their crumbly goat cheese (easily sprinkles on top of whatever suits you), they now offer a goat cheese spread. I bought it on a whim. At The Piggery‘s new retail store in Ithaca, yesterday (Saturday), en route to Ithaca Farmers Market with my friend Jane Milliman, publisher of Upstate Gardeners Journal, I purchased a jar of pate and 1/2# of thinly sliced deli ham. I know what to do with their amazingly fresh, smoked ham (Eggs McLallen, Wafflini). So the question is, “Will guests eat pate for breakfast?” I would. Hmm, I think to myself, how about a fruit and cheese plate with.. instead of a slice of ham… a dollop of Piggery pate slathered on an Ithaca Bakery roll or baguette? Write in and let me know what you think. Anyway, what I really want to write about is this morning’s breakfast with the Three Sisters – inspired by the breakfast burrito served by Solaz at Ithaca Farmers Market and the Iroquois League whose lands encompassed the Finger Lakes and east to the Hudson River.
So at Ithaca Farmers Market, while hovering at the Solaz counter, after waiting in a long line (very popular!) to place an order, I watched staff prepare customers’ breakfast burritos; I asked what kind of cheese they used (grated Monterey Jack and cream cheese mixed and melted right into the scrambled egg pan). Perfect. Goat cheese spread instead of cream cheese. The experiment occurred this morning. The scrambled eggs came out thick and creamy. Tres hermanas? Here’s one Central NY girl’s take on the Iroquois’ legendary Three Sisters: warmed corn (gluten-free) tortilla, garlicky black beans, and sauteed squash (zucchini)…along with Mexican-style spicing and the scrambled eggs, a dollop of guacamole, etc. And a bottle of Cholula hot sauce on the table for individually dispensed heat.
Just pictured the small bag of chipotle peppers sitting in the kitchen cupboard….hmm.. what to do next? Want the smokey flavor, but not so much heat…at breakfast.
[ Guest breakfast review: “Fantastic!” and “thumbs up!” ]