{"id":1875,"date":"2010-10-04T20:14:20","date_gmt":"2010-10-05T01:14:20","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=1875"},"modified":"2014-04-27T17:52:20","modified_gmt":"2014-04-27T22:52:20","slug":"october-3-brunch","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/october-3-brunch\/","title":{"rendered":"October 3 brunch"},"content":{"rendered":"

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<\/a>, 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<\/a>). The recipe’s from the 2008 November Gourmet<\/a> – looks like I’ve been wanting to make them for Thanksgiving<\/a>, but other types of potatoes<\/a> 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.<\/p>\n

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<\/a> folks really know how to season a sausage!<\/p>\n