(Photo: Victor Skrebneski)

Thanksgiving leftovers can only last so long. After three days of getting crafty with turkey and potatoes, a plate of scrambled eggs will seem like a stroke of divine intervention.

In the ongoing quest to solve the Great Soggy Brunch Leftovers Debacle, who better to consult than a fellow brunchpert? Chicago Brunch Blog asked Gale Gand, executive pastry chef at Tru and author of Brunch!, for some ideas on how to salvage scraps:

“[Maybe] making maki rolls with strips of a left over omelet. I put leftover bacon in my waffle batter for Bacon Waffles. Leftover coffee can be turned into coffee ice cubes for iced coffee that’s not diluted [and] leftover bits of cheese can be baked into my baked eggs in ham cups.”

Serenity now.

The joy of spending an entire day with the whole dysfunctional family on Thanksgiving really brings out the capitalist spirit in everyone on Black Friday. Hours of hard work knocking over old ladies to grab a blouse or punching small children for an Xbox deserve a little R ‘n’ R over hearty brunch. And Chicago Brunch Blog has the goods on where to find it post-shop and drop.

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I like brunch, but am tired of decadent pancakes and eggs benedict. What is a boy to do?

Brian L., Chicago, IL

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(Photo: Martha Williams)

Brunch may kill two meals with one fork, but if you play your cards right, you can push it to the next level with leftovers. In the ongoing quest to solve the Great Soggy Brunch Leftovers Debacle, Chicago Brunch Blog asked brunch lover and ‘Top Chef’ Season 5 winner (edit: contestant), Radhika Desai, for some ideas on how to salvage scraps:

    ”I love brunch and love brunch leftovers even more. A bread pudding is a great, fast and tasty way to use leftover brunch stuff. Let’s say you had these ingredients left from brunch: bacon, scrambled eggs, croissants, crusty bread and sausages.

Simply cut the crusty bread and croissants into half-inch cubes, chop the bacon and sausage.  Toss all of this with some fresh herbs, the [leftover] scrambled eggs, salt, pepper and any other spices or herbs you like.  Whisk together the base for your bread pudding (eggs, heavy cream or whole milk, and seasoning). 

Spray a casserole dish or cupcake tin for individuals. Place bread mixture in pan or tin. Shouldn’t be packed tight, but shouldn’t have a lot of spaces. Pour egg mixture over bread mixture. Allow to soak for about 2 hours. Bake in a water bath wrapped in foil at around 375 for 35 minutes (less for individuals). I like to make an herb hollaindaise to go over it or put some gruyere cheese on top to melt.”

After trudging through the ultimate week of atmospheric despair, we have finally made it to the weekend. Seriously, what is this? Seattle? Seems like everyone has come down with a case of the S.A.D.s.

We’re gonna make it after all, guys!

Cheer up, Debbie Downers. Packing on the pounds for winter is not only acceptable, but completely recommended. Well, at least that’s what I’ve convinced myself. Just in time, there is a brunch overload this weekend for a comforting mid-morning pick-me-up before calling it a day.

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(Photo: Louis Morton)

Dear brunchpert,

What are your thoughts on food served in things made out of food? Good for the environment? I think so. Please see examples below.

Meatini
Domino’s Bread Bowl Pasta

Louis M., Berkeley, CA

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(Photo: Carly Fisher)

Last week, Chicago Brunch Blog caught up with Michael Symon of ‘Iron Chef America’ and Lola on his Michael Symon: Live to Cook book tour (which coincidentally features a couple of brunch recipes). In the ongoing quest to solve the Great Soggy Brunch Leftovers Debacle, Chicago Brunch Blog asked Symon for some ideas on how to salvage scraps:

“If you have French toast, you can refry them in a pan and make a Montecristo sandwich. But pancakes are tough…If you have a lot, you could do a bread pudding with leftovers.”

In addition to leftovers suggestions, Symon recommends these kitchen tips:

• Use Kosher salt to cook with and finishing with sea salt.
• When making potato pancakes, wring out hand grated pieces in a sieve to make the patties crispier.
• Don’t chop basil excessively or else you’ll leave most of the oils on the cutting board.

(Photo: Carly Fisher)

Not that any of you care, but this takes precedent over brunch news: I would like to wish my grandma a happy 82nd birthday! You know, everyone says they love their grandmother’s cooking, but I have yet to find anyone that can beat her rugelach or prockus (stuffed cabbage rolls, gentiles). Seriously, grandmother of the year, this one.

Following tradition, I am ensuring everyone knows where to find brunch this weekend with the underlying theme of “Oldies, but Goodies.” Eat! Eat! You’re such a small bird!

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If you missed all the hoopla with the great food media Twitter debate (for your sake, I hope so), please refer to a discussion started by the Restaurant Intelligence Agency, including a 1,300-word copy of War and Peace on food journalist Tweetiquette. But, the timing couldn’t be more perfect as it happens to coincide with a topic I have been wanting to address for some time now: a statement of intent for Chicago Brunch Blog.

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Let me start by saying where I did not have brunch this weekend: Lula Cafe. Don’t get me wrong, I really wanted to have brunch there. So much, in fact, my willing companion and I left at the ass crack of dawn, operating under the delusion that half past nine is early enough to beat the lines. Instead, we arrive to a tragic 30-minute wait, wasting $2.00 in parking and walking away without the duck confit omelet I banked on. Exchanging a knowing look of, “Eff this,” we headed down the block to Treat Restaurant — and I have never been so happy to have settled with a second choice.

Steak Benedict at Treat (Photo: Carly Fisher)

The unfortunate problem with having hundreds of brunch options is that great restaurants like these often get lost in the shadows of trendier spots. Of course, having an inconspicuous Humboldt Park address probably doesn’t help garner much attention either. But what you have been passing up for so many months — and I know that you have — is probably one of the best kept brunch secrets in Chicago.

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