Log Cabin Chronicles

greg duncan

© 1998 John Mahoney

The Gallivanting Gourmand

A brunch kind of guy


I love brunch, that combination of breakfast and lunch that will have all the breakfast items you crave and a good selection of lunch items to boot. Whoever was clever enough to begin the brunch tradition was a genius.

Although the idea of eating a late breakfast is in no way novel, there are new ways of brunching that are becoming more and more popular.

I recently enjoyed dim sum at a restaurant where trolley after trolley of bite-sized delights were wheeled from table to table and we only had to point and choose from a large variety of Asian goodies. Steamed dumplings of shrimp and pork, wontons filled with every sort of filling, shrimp toast and fat noodles fried in tasty sesame oil along sticky rice laced with veggies, pork and seafood. I took a pass on the bamboo steamer of tripe and the chicken feet in a brown sauce.

Judging by the crowd at this Chinese eatery in Vancouver, dim sum has become the in way to eat brunch.

I suggest a trip to Montreal's Chinatown for an experience that you will remember. Good dim sum will cost you an average of $20 a person for as much as you can possibly eat.

For those who want to eat a more traditional brunch, a number of good buffet restaurants are now in the brunch business. La Mère Tucker and Buffet Vichy are two that come to mind as good deals. Again, a trip to the city will be necessary to partake, so make a day out of it and arrive just in time for brunch. Stop at the Atwater Market after for great take-home goodies that are hard to find in rural areas.

I enjoyed a brunch buffet item recently that reminded me of home and I managed to find a recipe for what I think resembles it closely. The ingredients are easy to find and this might be a good item to take to a church supper or pot luck dinner. It's a Vermont specialty.

Upside-down Skillet Sausage Bread

  • 1 lb ground pork sausage meat or 1 lb link sausages
  • 1 1/2 cup cornmeal
  • 1 cup sour milk or buttermilk
  • 1/2 cup flour
  • 1/2 tsp salt
  • 2 tbs baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 2 tbs sausage drippings
  • 1/2 tsp sage or savory
Brown sausage and drain. Stir the cornmeal, flour, salt, baking powder and soda together in a bowl.

Mix egg, milk and sage or savory. Add the 2 tbs of sausage drippings.

Pour the liquid mixture over the dry mixture and stir to mix well. Pour this batter over the sausages still in hot frying pan. Bake at 400 F for 30 minutes, until golden brown. Turn upside-down on warm platter to serve.

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