Saturday, July 24, 2010

Saturday Breakfast: Venison Sausage Frittata

I had a wonderful morning this morning... Woke up bright and early at 6:30 AM and went for a run with the dog followed by a trip to the Farmer's Market.

After my run I was starving. After picking up various goodies at the Farmer's Market, I was in the mood to cook.

Farm fresh egg frittata with Dai Due venison breakfast sausage and wilted baby leek tops. Camelized mixed onions. Roasted heirloom grape tomoatoes. Freshly juiced vegetable juice with carrot, cucumber, beet, celery, ginger, and jalapeno.


Wow... the Dai Due venison sausage was phenomenal. It was 80% venison, 20% pork. The gaminess of the vension worked very well for breakfast sausage. Those folks know what they're doing when it comes to artisan charcuterie.

All of the flavors in this dish worked quite nicely togther. The tomatoes and the sausage, in particular, had an amazing flavor synergy with one another. This is a perfect example of the importance of ingredients. In this case, it was the high quality, ultra-fresh, local ingredients that elevated a relatively simple dish to the next level.


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