for the love of crumpets
I woke up early this past Saturday morning craving crumpets. Crumpets, the Anglo-Saxon-invented griddle cake made of flour and yeast, are incredibly easy to make. As long as you have patience, anyone can prepare these "curled-up cakes".
A large French pressed coffee and book kept me busy as I waited for the batter to rest. I didn't have the standard shallow rings every recipe requires, so I used my cookie cutters and went crazy with MN state, skull, circle, and various other shapes. Not exactly ideal, but easy enough to handle, and, as it turns out, a lot more fun. In a pinch, one can also use thoroughly cleaned and rinsed tuna cans. The best part about making these chewy, English-style cakes, is that when left slightly undercooked, they reheat nicely... like in my trumpet crumpet recipe (see below). Side note: if you want my crumpet recipe, you'll have to subscribe to my newsletter and read about it this week (wink, wink). Otherwise, stick to the store-bought for now. 
the king of mushrooms
King trumpet mushrooms, the largest of the oyster mushroom species, are one of many varieties of mushrooms that can be used in this recipe. It was certainly the key mushroom highlighted in this dish. I like to mix many varieties together, as each mushroom has a different texture and flavor that offers your taste buds something unique every time. Try a few different kinds for yourself.
-more on trumpet and other species of mushrooms in the this weeks newsletter as well- trumpet crumpet recipe
Prepares: 2
Ingredients 2 crumpets, fresh* cut in half 8 oz mushrooms chopped (any will do: King trumpet, button, crimini, shaitake, mix and match) 3 cloves garlic, minced 1/8 tsp truffle salt (or Kosher) 1/4 onion, half-moon shaped 2 oz gruyere, grated 1 tablespoon butter side of greens: pictured here is arugula and pear in a fennel vinaigrette *substitute store bought English muffins if crumpets are not in the cards Directions: 1. Caramelize onions by heating a large sauté pan with butter on medium-high heat. Add the sliced onions into the pan and cook until translucent, 1-2 minutes. 2. Reduce heat to medium low and stir every few minutes. If the onions start to stick too much and brown around the edges, reduce your heat. Continue to stir for 30-40 minutes, depending on how soft you prefer your onions to be. If the pot starts to burn, add a bit of liquid (water will do). Just before the onions finish cooking, about 5-8 minutes, toss in the mushrooms with truffle salt and garlic. Preheat oven to a broil 3. Allow to cook until mushrooms are tender. At this time, arrange crumpets on a baking sheet. Place onion/mushroom mix on top, then with cheese. Put in the oven and toast until browned, about 2-3 minutes. 4. Meanwhile, prepare your eggs: sunny side up, poached, fried... the choice is yours 5. Arrange the crumpets on a plate, place an egg on top, and serve with side salad. There you have it, a complete meal: great source of protein from the eggs, vitamins/minerals from the veggies, and fiber from the whole-grains
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