Breakfast at Home
With my work schedule, it has been really hard to get home and cook. I like to have time at home to cook because, I like cooking when I have the time, it saves money, I get to use good quality ingredients, and I get to use food I preserved from seasons prior. It is the ultimate slow food.
My breakfast today was hearty, and farm house good. I think that if some of the nice brunch restaurants in Nashville served this dish, they could probably sell it for a healthy price because it tasted like a million bucks. I will be eating this for lunch as well and tomorrows breakfast. Just delicious!
Here is how I made this dish:
Grits: Boil grits as directed. Add organic cream, garum and organic cayenne (from my organic garden) to taste.
Egg: Over medium local free range farm egg.
Vegetable lamb bacon sauce (make this ahead of time, like the day before): Homemade preserved biodynamic tomato sauce (6 cups frozen from this summer) made with a variety of heirloom tomatoes (Bells Bend Farms), carrots and onions boiled to concentrate and pureed; smoked Williamson County 4-H lamb bones (1+lb bones left over from dishes I got from City House); diced country ham (Clifty Farms); diced uncured apple wood smoked bacon; biodynamic diced onion, cubed beets, basil, garlic, and jalapenos (Barefoot Farmer); Sauvignon Blanc Knights Valley (1 cup Matanzas Creek Vineyard); toasted and ground pecans (Produce Place); and garum. Dump all the ingredients into a slow cooker on high for 4 hours. Pull out lamb bones.