Wow it’s May already! How did that happen?! Happy Cinco de Mayo everyone!!!
I’m excited to share with you my “La Note style” rosemary-garlic home-fries recipe since I’m pretty happy with how it turned out. La Note Restaurant Provencal is my favorite brunch place in Berkeley and their rosemary-garlic home-fries are delicious! Tip for eating at La Note: go super early! I went here for my last birthday. Because we had a larger group (6 people) and we arrived at 9 AM, we had to wait 2 hours to get seated. Needless to say, by the time we got our food, Hongry had already turned into Hangry. After a couple of mimosas though, all was good again.
A couple of weeks ago, I made brunch and shared it with my long time friend and mentor, Kirk. I met Kirk at an after school mentorship program when I was a freshman in high school and Kirk was one of the mentors. My favorite memory with Kirk: When we went to Stinson beach in his spanking new SAAB and both got super dizzy on the windy mountain roads.
Here’s the brunch that we shared under the gazebo in my backyard. It was a perfect day to have brunch out in the garden. Here is what we had in the picture below: bacon, poached pears, blueberry pancakes, fruit salad, waffles, rosemary garlic home fries, soft(ish) boiled eggs, mimosa.
So, onto the home fries recipe- first thing first: the potatoes. I first cleaned the potatoes, cut them into cubes and boiled them for 6-7 minutes. Then drained them in a drainer.
Then I put them on a baking pan and seasoned them with minced garlic, whole garlic cloves, rosemary, fresh black peppers, olive oil, a little sprinkle of garlic salt and what my fiance, Jesse, calls “bomb a$$ seasoning” (a.k.a. Tony Chachere’s Original Creole Seasoning). I know… but don’t judge. This creole seasoning and he go way back to college days!
After mixing the potatoes and the seasoning, I roasted them in the oven at 400 degrees F for about 30 minutes.
I also made waffles and blueberry pancakes. I heard that leaving the batter in the fridge over night makes it taste better, but I couldn’t really tell the difference.
I had to make 2 different batter batches for the waffles and for the pancakes.
The waffles turned out well, but didn’t stay crispy the whole time… Anyone knows any tips for making “crispy on the outside but fluffy on the inside” waffles? If so, please share in the comment section below.
The pancake was a little harder to make with the blueberries.
And they turned out okay, but not as fluffy and creamy as I wanted. Any tips for making fluffy blueberry pancakes?
For the fruit salad, I roasted some coconut flakes and almonds slices and mixed them in with the fruits.
I used the fruits salad and whip cream as my pancake toppings.
I also tried to make soft boiled eggs but they turned out over cooked. Apparently, soft boiled eggs are a lot harder to make than I thought.
Here is a picture of us cheering to friendship, good food and good weather!
#IWokeUpLikeThis #NoMakeup #NoFilter…
Anyhow, please give me tips on how to improve my waffles, pancakes, and soft-boil eggs (or my brunch in general)