2 Jul 2020

Recipes for a Summer Brunch

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How better to spend a weekend morning than with a visit to a Maine farmers’ market followed by a leisurely brunch? Nearly all the ingredients for the following recipes, from Chef Rob Dumas at the University of Maine, can be sourced locally much of the year. They are perfect recipes for a summer brunch! Garlic scapes are an early summer crop, so if those aren’t in season, try adding some minced garlic to your omelet, or a drizzle of traditional pesto.

Chevre and Pesto Omelet with Roasted Mushrooms

Ingredients to make one omelet:

  • 2 large fresh eggs (preferably from local pastured chickens)
  • Cultivated mushrooms, at least two types (e.g. lion’s mane, oyster, trumpet, shiitake), about 4-6 mushrooms
  • 2 tbsp. plain chevre (goat cheese), crumbled 
  • 1 tbsp. garlic scape pesto (recipe below)
  • 1.5 tbsp. butter
  • Sea salt and fresh ground pepper to taste

Directions for the omelet:

Clean mushrooms thoroughly to ensure they have no dirt or forest detritus. Tear or chop them into bite size pieces and either roast, or sauté until fully cooked. 

  • To roast: Toss mushrooms with a pinch of salt and neutral flavored oil or clarified butter, then spread out on a baking sheet and roast in 400-degree oven until lightly browned. 
  • To sauté: Heat a pan over medium heat until hot, add mushrooms and wait for the mushrooms to release their moisture before adding a tablespoon or two of butter and a pinch of salt. Sauté until lightly browned. Set aside to use in omelet.

For the omelet: Get all of your ingredients ready before you begin cooking the eggs. Crack eggs into small bowl, add a pinch of salt, and whisk into completely combined. Place a 6-8 in non-stick or carbon steel pan on medium low heat. Once the pan is fully heated add your butter in two chunks and allow to melt completely before adding your beaten eggs. Stir immediately with a heat resistant spatula, reduce heat to low and continue stirring until the eggs begin to set. Once the eggs begin to firm up, add the cooked mushrooms, the crumbled chevre and the garlic scape pesto. Roll your omelet to the front of your pan and allow the filling to heat through while very gently browning the edge of the omelet. Some chefs will add a small bit of butter at this point. Invert your pan to roll the omelet onto a warm plate. Serve with a hearty piece of local sourdough that has been smeared with fresh or cultured butter.

Garlic Scape Pesto

Scapes are the immature flowers of garlic. Garlic will begin trying to produce flowers in July for most of Maine. It is prudent to remove the scapes if you hope to have large well-formed heads of garlic. The scapes have a lovely garlic flavor with a pleasing texture that is amenable to many preparations. Plan to pick/purchase scapes early while they are still tender and young. Adapt this recipe by what you have on hand after your visit to the farmers’ market. Garlic scape pesto is a great addition to bagels with cream cheese, to scrambled eggs, and to a breakfast sandwich.

Ingredients for the pesto:

  • 2 cups chopped garlic scapes
  • ½ cup finely grated aged firm cheese
  • 1 cup chopped mixed fresh herbs (e.g. basil, chervil, parsley, etc.)
  • ¼ cup fresh squeezed lemon juice
  • ½ cup pine nuts, pepitas, or pecans
  • Olive oil as needed 

Directions for the Pesto:

In a food processor, combine the scapes, cheese, herbs, nuts, and lemon juice. Blend until fully ground. While the processor is running, drizzle olive oil until you have a soft, creamy pesto. Add more lemon juice to taste if desired.

Recipes from Chef Rob Dumas CEC

University of Maine, School of Food and Agriculture