Salmon Breakfast Cakelets

Happy Weekend ya'll!!  You know what that means, brunch, brunch, brunch and more brunch.  They say that my generation does brunch better then most and I would hole heartedly agree.  If you don't believe me, check out this Time's article here, if it's in the Times then it must be true, right?  There is something about a nice early afternoon eggs benny and a mimosa that really just feels right in the soul.  Whether you tend to make it at home with friends or head to your favorite weekend eatery, these salmon breakfast cakelets are something I whole heartedly encourage you to try.  Salmon, potatoes, DILL, eggs, eat, sleep, brunch, repeat.  Cheers! xo sarah

yield 6 cakelets
1 scallion, chopped
1/2 red onion, diced
3 garlic cloves, minced
1 large potato, baked
1 lb salmon, poached
2 oz dill
1 lemon, zest

Saute, dill, garlic, onion, and scallions over medium low heat.
Lightly mash the baked potato so that it is soft but still has texture.
In a medium size bowl combine potato, scallions, onions, garlic, lemon zest, a few dashes of tabasco, a pinch of salt and pepper. (more to taste if you prefer it spicier!)
Using a fork, gently pull apart poached salmon until it is in chunks.
Add salmon to bowl and mix thoroughly.
Using your hands create small cakelet patties until mixture is finished.
Place patties in a saute pan that has previously been heated with olive oil over medium - high heat.
The olive oil and pan should be hot enough to lightly brown and crisp the cakelet.  Flip over and repeat on other side until both sides are evenly browned.  
*Be careful not to overflip cakelet as they can break apart.
Repeat until all cakelets are cooked.
Top with your favorite kind of eggs and garnish with some hollandaise sauce, a few of the sauteed dill sprigs and some salt and pepper.

*Recipe for hollandaise sauce can be found here!

photography by Sarah Dickenson

Duck Breakfast Hash!

Is there any better way to start your weekend then with a bomb brunch?  I definitely don't think so!  This duck breakfast hash is an instant winner in my book.  You can serve it with whatever type of egg you prefer, but we think it is best when served with something a little yolky to mix in with the hash, add some cracked pepper, scallions and onions on top and voila! This meal will have you fueled and ready to go the whole day and it's beautiful to boot!  Hope you enjoy! xo sarah

INGREDIENTS - yield 6-8 servings
6 duck legs, blanched
4 large potatoes
1 bunch of leeks, chopped
1 lb cheddar cheese, shredded
1 lb mushrooms, chopped
1 bunch of scallions, chopped
1/2 bunch parsley, chopped
1 tsp cayenne

- Preheat oven to 350F.
- Place duck legs in large pan and cover in enough oil to evenly coat and cover legs for about 30-40 minutes or until cooked and crispy.
- Place potatoes in a sauce pan and cover with water, heat over medium - high heat.
- Using olive oil, saute leeks and mushrooms over medium heat until soft.
- Once potatoes are soft, mash until chunky.
- Remove cooked duck legs from oven, using a fork scrape meat from bone.  If it doesn't come off easily use a knife and fork!
- Place potatoes, leeks, mushrooms, parsley, cayenne, scallions, cheddar cheese and pulled duck meat into a large mixing bowl and mix thoroughly.
- Add salt and pepper to taste.
- Evenly coat a large skillet with olive oil.
- Using your hands, create medium sized patties with contents of mixing bowl.
- Once oil is hot, gently place 2-3 patties in saute pan and cook until under side is brown and crispy.
- Using a spatula gently flip patty and cook the opposite side until brown and crispy.  Try to refrain from over flipping the patties to prevent breakage!
- We used poached eggs on top of our duck breakfast hash, but over easy eggs would taste great too!
- Season with salt and pepper and garnish with scallions and onions!

Fluffy Corn Buttermilk Pancakes Recipe - Happy Friday!

Yay! It's Friday!  Cheers to a few days of frivolity, freedom, friends and pancakes!!!!  No matter what your plans are this weekend I imagine at some point you will be eating breakfast and when you do you should make these pancakes!!  They are super easy to whip up, incredibly fluffy and so delicious!  If you've never made pancakes with real buttermilk you should definitely try it and and then share the results with your friends!  I hope everyone has something amazing planned to do this weekend, whether it is enjoying some much needed down time or sipping cocktails on a boat dressed in your finest 70's attire listening to the Dazed and Confused soundtrack with your bests, which is where you'll be able to find me!  Cheers! xo sarah

2 cups unbleached all-purpose flour
4 tsp granulated sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cup buttermilk
1/2 cup milk (plus an extra tablespoon or so if batter is too thick)
2 large eggs, separated
4 tbsp unsalted butter, melted
1 cup fresh cooked corn or blueberries

- Mix dry ingredients in medium bowl.  
- Pour buttermilk and milk into 2-cup pyrex measuring cup.  
- Whisk in egg white, mix yolk with melted butter, then stir into milk mixture.  
- Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
- Meanwhile, heat griddle or large skillet over strong medium-high heat.
- Brush griddle generously with oil.
- When water splashed on surface confidently sizzles, pour batter, about 1/2 cup at once, onto griddle, making sure not to overcrowd.
- When pancake bottoms are brown and top surface starts to bubble (2-3 minutes) evenly distribute corn or blueberries, flip cakes and cook until remaining side has browned, (1-2 minutes longer).
- Re-oil skillet and repeat for the next batch of pancakes.
- Serve with fresh fruit and maple syrup!

Hollandaise Sauce Recipe!

My friends and I eat a lot of brunch.  Like a lot.  And eggs benny seems to be a huge crowd pleaser so I figured why not make hollandaise sauce!  Here we have it served over something so simple yet so great.  Toast with asparagus and avocado.  This could easily be a quick and healthy lunch idea as well as for breakfast! Not to mention it is beautiful!  Add some fresh cracked pepper, a few dashes of salt and you are good to go! Don't forget, tonight at Birba we have Phil & Friends playing for Local 622!  It's going to be an amazing night of live acoustic music under the stars, needless to say, it is NOT to be missed! xo sarah

Hollandaise Sauce
10 egg yolks
1/2 cup white wine
1 lb butter, clarified
1 lemon, juiced
pinch of salt
5-6 drops tabasco

- In a medium size mixing bowl whisk together eggs, wine and lemon juice until thoroughly combined.
- Prep for next step by bringing water in a medium sized saucepan to a simmer, making sure the saucepan is big enough to hold the bowl.
- Over medium heat, place the mixing bowl into the simmering water (do not dump contents of mixing bowl into saucepan).
- Continue whisking until the mixture starts to thicken to a creamy consistency.  
- Once mixture has finished cooking, take the bowl off the heat and whisk in the butter (slowly).
- Add tabasco sauce and salt to taste.
- Use while hot and then cover and place in refrigerator to keep.