The idea was French toast & sausage and some kind of potatoes. I was going to make a kale and potato gratin, from Deborah Madison’s Savory Way, but I got lots of good poblanos at the farmers market Saturday, so I made potato poblano gratin instead (which I have served for brunch before). The recipe’s from the 2008 November Gourmet – looks like I’ve been wanting to make them for Thanksgiving, but other types of potatoes take their place. By my lights, either the kale or the poblanos would’ve worked – I just wanted some green in the potatoes so they wouldn’t be the same color as the French toast – but more people like chiles than kale.
The stuffed French toast was really good – a recipe clipped from the Milwaukee newspaper – the stuffing was just Door County cherries mashed into softened cream cheese. And those Willow Creek folks really know how to season a sausage!
