Mothers Day Brunch with the Grudge Monster

When you think of culinary hot spots, you might automatically think of New York City, or Chicago. Portland with it's food truck scene. California for health conscious fresh fare. Texas or Kansas City for barbeque. You might not immediately think of Des Moines, but times are changing friends! We are "on the map" so to speak and it's time to give some serious cred. Des Moines is home to a number of James Beard Award winning chefs. The culinary scene has exploded with downtown, the East Village, and western suburbs taking on a Disneyland-like quality for foodies. 

We have events throughout the year that peak interest in the food scene too- the Food Truck Showdown. Winefest. World Food and Music Festival. Italian American Festival. The Taco Festival. We have Greek food fairs, Baconfest, even a cheese curd festival. There is literally something for everyone in the city. I just can't get enough either. Every week I find something interesting to attend, or taste. New restaurants pop up and it's hard to even get in the door with all the buzz. That was the case with St. Kilda. Nestled in the Harbach Lofts building on the southern edge of downtown, St. Kilda is owned by Alexander Hall, who brings his culinary vision all the way from Australia. 

My Grudge Monster knew I'd been wanting to go to St. Kilda for a long time so her Mothers Day treat for me was a beautiful brunch. I was so excited to finally get to go! The restaurant space is just gorgeous. Industrial with soaring ceilings, exposed ductwork and brick, but flooded with sunlight and sprinkled with elegant and modern seating and fixtures, the dining room pays tribute to the loft building it's situated in. The menu is so creative, and surprising. Portion sizes are perfect- just perfect for your meal, without needing a to go box. This might seem a bit "light" to some people but honestly, in the U.S. portion sizes have gotten out of control anyway. St. Kilda's philosophy is to provide you with a perfectly sized meal you will eat NOW while freshly prepared. Every dish is beautifully plated and garnished and flavors are best described as- FRESH.

We started with beverages, and they have the perfect cup of black coffee. Single origin fair trade coffee is roasted dark, and brews a beautiful strong cup with the perfect hint of oil on top. No cream or sugar added, this cup was warming and happy.

We shared a bowl of the housemade granola and yogurt. Big crunchy nuts, seeds and perfectly toasted oats filled one side of the bowl while Greek yogurt dotted with chia seed filled the other. Local honey drizzled over all, and fresh berries and peach slices were scattered on top, along with a sprinkling of beautiful microgreens. It was perfectly sweet without being overly so, and loaded with flavors and textures.

We each chose a toast for our entree. Grudgie ordered the Mushroom Toast, which was a big slab of toasted crusty sourdough, spread with a truffled cheese spread, and topped with roasted maitake, bunapi, and bunashime mushrooms, drizzled with olive oil, and sprinkled with microgreens. She added a perfectly poached egg. The bread is just....... yum. Crunchy crust, thickly sliced, perfectly toasted, and piled with the mushrooms, it was so savory and delicious.

I went hipster style with the Avocado Toast. This plate is a serious contender for Best Thing I Ever Ate. That same slab of wonderful sourdough is covered in fresh avocado- just smashed just enough. A dollop of salsa, fresh sliced cucumber, feta cheese, a healthy sprinkling of roasted corn and pickled red onions on top- absolute food heaven. I added a scrambled egg to mine, and I don't know HOW they did it, but somehow they managed to absolutely flawlessly duplicate my grandmother's buttery perfect scrambled eggs. Done exactly as I love them, NO brown spots, not too soft, not too overdone. I ate every kernel of corn, every pickled onion ring, every crumb of bread. 

I can't wait to go back, and you better believe I will be. St. Kilda also serves some very creative cocktails, beer and wine, a nice selection of coffee and espresso beverages, handmade bakery items and recently started serving dinner. I. Can't. Wait. To. Go. Back.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

A Berry Good Brunch Idea

Brunch brunch brunch. It's the new buzzword isn't it? Great idea too, for late risers like myself. That's not what we're going to talk about today though.We are going to talk about a couple things I really am excited about this year- Aldi and berries. You probably already know what Aldi is, chances are there is one in your neighborhood. I live about two blocks from Aldi and it's one of the best things about my neighborhood. My neighborhood is pretty awesome. It's not fancy. It's an older neighborhood of cute little houses on quiet streets. Most of the houses are cottage-like. Some of the yards are beautifully maintained, and a few haven't seen a lawnmower yet this season. The location is convenient. A quick drive up the road and I can access the bypass, or the freeway in the other direction. The fairgrounds is close enough to walk to if you're up to it. We can sit in the front yard on a summer evening and hear the concerts from the grandstand clear as day. The fireworks light up our big front window, and right around the corner and up a block is Aldi.

I'm sure I have talked about Aldi before. This is not the Aldi of my childhood. For one thing, they have really upped their game in regards to the quality of the products they sell. I cannot resist the German grocery items they sell. They remind me of the packages my Grandmother Else used to send us from Germany several times a year. I love the bags of dried spaetzle and always have to buy a couple. They are perfect with rich brown gravies and roasts. They carry an astonishing amount of organic products at incredibly reasonable prices, everything from fresh produce to meats and packaged items. Then there are the grains- I know I've already talked about that.

On this day I went into Aldi for a bag of onions. Fifty three dollars later I came out with onions, fillets of flounder, several different fresh vegetables, fresh chicken, great big gorgeous scallops, tuna, sparkling mineral water, kalamata olives, artichoke hearts, pasta, bread, and fresh berries. Those fresh berries are destined for my latest Sinful Foods creation, and I think you guys are going to like this. This is where we switch the convo back to brunch. The Chef and I have different schedules so the weekends for us are late nights and lazy mornings and we often don't feel like getting dressed and battling the brunch crowds, so I have been working on some ideas for things I can basically assemble the night before, and pop in the oven in the morning. Baked French toast fits the bill nicely and is ridiculously versatile. I have a savory French toast brewing in my mind, but today we are working on a more traditional version, with maple syrup and berries. It's so easy and delicious. I am using "day old" white sliced bread I grabbed at the bakery, but you can use whatever kind of bread you like. Let's make some!

This recipe features a very unusual product- but keep an open mind here. Basil is often paired with fruit and Sinful Food Basil Olive Oil is the perfect way to get that fresh basil flavor. Get yours by clicking HERE.

Berry Brunch French Toast

10 slices stale bread

8 large eggs

3/4 cup half and half or coconut milk

1/4 cup maple syrup

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 cup fresh or frozen berries (I used raspberries and blackberries)

2 teaspoons Sinful Food basil olive oil

3 tablespoons butter

cooking spray

Cut the bread into cubes and place in a mixing bowl. In a medium bowl, beat the eggs, and then whisk in the half and half, maple syrup, cinnamon, nutmeg and salt. 

Pour over the bread cubes, stirring to coat, and cover. Pop in the fridge and chill overnight.

The next morning, heat the oven to 375 degrees. Spray a 2 quart baking dish with cooking spray.

Place the berries in a small bowl, drizzle with the olive oil. 

Spoon about half of the bread cube mixture into the prepared baking dish. Sprinkle half the berries over. Repeat layers using the rest of the bread and berries. Cut the butter into little cubes and top the bread mixture. 

Place dish in the oven and bake for 35 minutes. Check with a toothpick- the pick should come out clean, and the top will be golden brown. Let the dish rest for about 5 to 10 minutes before serving. Serve with additional berries and maple syrup.

This was so delicious, almost like bread pudding. The berries stay plump and juicy and the basil flavor adds this elegant touch to the berries. You could serve this for a dessert too, with a little cloud of whipped cream on top, or if you have a kitchen torch, a little cloud of meringue that's been kissed by the flames. You could even booze it up with a tablespoon or two of your favorite kirsch, Framboise or Chambord liqueur whisked in with the custard mixture. This recipe makes a generous six servings, so I had plenty left over to take to work for breakfast the next day, and a snack too.

Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Super Easy Mini Frittatas

The Chef and I, we really aren't morning people. Likewise, we aren't big breakfast people either, unless we're having breakfast for dinner- I can get behind that idea! When you're serving breakfast for dinner however, a bowl of oatmeal or cereal and toast is not going to cut it. You need something more substantial. When my kids were young I used to love making breakfast stratas and casseroles, especially on the weekends and holidays. They all have their own homes and traditions now, and I don't have to feed big crowds anymore. Sometimes though, I get a craving for some really lush breakfast food.

We all know we should start the day with a good breakfast, and driving thru the fast food place for a biscuit of fat and a cup of bad coffee isn't the way to go. Again, these little frittatas fit the bill to perfection. You can zap em in the micro on the way out the door and have a mess-free road snack or heat them up at the office and make everyone else jealous!

These mini frittatas are perfect for us. The leftovers freeze great, reheat in a snap and make great picnic foods. They are perfect for a light lunch on the deck, with a nice chilled glass of wine and make good party foods too- just make teeny ones in mini muffin cups for a bite-size appetizer. They are super easy to mix up and are so versatile. Use your favorite cheese. Use whatever vegetables you like- broccoli is delicious, and of course, spinach, kale or other greens. I like to add some diced sweet red or orange bell pepper for a pop of color if I have one around. Let's make frittata!

To make Easy Baby Frittatas you will need-

• 1 small bunch fresh asparagus
• 1 package fresh mushrooms
• small bunch scallions
• 1/2 lb sliced bacon
• 1 bag shredded hash browns (thaw if frozen)
• 1-2 cups shredded cheese (Colby Jack is great)
• 1/4 cup creme fraiche, sour cream or plain yogurt
• 9 large eggs
• 2 teaspoons fines herbes*
• salt and pepper
• olive oil
• cooking spray

* For the herbs, you can use fresh or a dried fines herbes mix, such as Penzey's. If you use fresh, plan on 2-3 tablespoons minced and combined fresh parsley, chervil, chives and thyme.

Heat the oven to 375 degrees.

Slice off the asparagus tips; set aside. Slice the tender parts of the stems and set aside. Chop the mushrooms in small dice. Slice the scallions. Heat a couple tablespoons oil in a skillet. Saute the asparagus stems, mushrooms and scallions for a few minutes until the mushrooms are softened. Add the asparagus tips; remove from heat after a minute. Set aside to cool.

Slice the bacon into lardons. Cook in heavy skillet until browned and crispy. Remove and let drain on paper towel.

In a large bowl, beat the eggs. Stir in the vegetables, bacon, cheese, creme fraiche, herbs and season with salt and pepper. 

Spray cups of muffin pan with cooking spray. Divide mixture among cups. Bake for 25 to 30 minutes until the eggs are set. Remove and let cool slightly. Remove from pan. Serve warm or at room temperature.

Besides making these yummy little breakfast treats I also got to play with my new mini Santoku knife by Joseph Joseph. I talk about knives all the time and everyone who knows me KNOWS I am deeply obsessed. I found this knife in a little gourmet store in the city and figured I could spend a few bucks on a new toy and see how I like it. 

The handle feels great in my hand, and for a small knife, it has a great deal of "heft." They also designed the handle to have a built in stand to keep the blade from resting on dirty surfaces, or dirtying clean surfaces.

The blade is colored so we'll have to see how durable the color is over time. The edge is beautifully sharp, as I'd expect from a new knife, and chopping was very easy. It feels thinner than some of my other knives, so I'm anxious to see how that compares. I am actually surprised that I got so much weight behind this small knife. Looks can be deceiving, I tell ya!

The knife also comes with a sheath to protect the blade- that's a huge bonus for me. So many inexpensive knives do not have covers and can be dangerous to store and difficult to keep sharp. 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."