A hearty southwestern brunch at Buffalo's

(MENAFN- Arab News) Everybody is working for the weekend then isn’t brunch that drawn-out indulgent meal enjoyed in good company our reward? when i get up on a weekend by the time i am ready to go it is still generally too early for lunch so opting for a brunch is the perfect alternative.i have recently discovered that buffalo’s in tahlia street is a great place to go to for a southwestern breakfast which is like a brunch. i also enjoy buffalo’s relaxed atmosphere in the morning. the ambiance is definitely more casual and more laid-back than in the evening.what i love most is buffalo’s choice of pancakes crepes and french toast. despite its name french toast is not specifically french. north americans call this breakfast food “french toast” for the same reasons they call “fried potato strips” “french fries”.the truth is that the origin of “french toast” can be traced back to ancient roman times with a recipe given in the apicius a very old cookery book featuring a collection of latin recipes. french toast is prepared with slices of bread soaked in a mixture of milk and egg. in france stale bread is preferably used and this dish is known as “pain perdu” ( which literally means “lost bread”). french toast should be served piping hot and sprinkled with powdered sugar. you can enjoy a slice of french toast with a choice of blueberries apple or cherries compote and a dollop of cream!the breakfast menu also features “crepes”. these thin pancakes have never been so popular. crepes are currently undergoing a revival in france and elsewhere too. a crepe is not only an ideal fast food but it is also remarkably versatile thanks to its endless variety of fillings.coming from brittany a region of france known for its crepes i am very fond of this very thin pancake called “crepe” if it is made with wheat flour and “galette” when it is prepared with buckwheat flour.interestingly enough buckwheat was introduced in brittany in the 12th century from the middle east. this cereal thrives on the region’s desolate and rocky moors. until today buckwheat is still very often referred in french as “sarrazin” that is “saracen”. generally savory fillings are used for a galette but it is not a rule and nowadays crepes are served with a voluptuous variety of savory fillings including eggs cheese seafood and meat.crepes can be served around the clock for breakfast a brunch an elegant lunch a midday snack or a dinner. crepes can also be filled with any kind of fruit sauce or ice cream and become regal desserts. having said all this about the crepe i admit that i love my crepe sprinkled with some lemon juice and powdered sugar.whereas thin pancakes or crepes can be eaten around the clock in america pancakes are typically considered to be a breakfast food. pancakes get also high marks for being one of the most comforting of comfort foods. the thick batter contains eggs flour milk and a raising agent. yogurt or buttermilk is often used to give the pancakes a relatively moist consistency.buffalo’s menu offers a choice of fruit pancakes ( with a fruit topping) chocolate chip pancakes (the pancakes itself is filled with chocolate chips) the banana nut pancake is filled with fresh banana slices and chopped pecans and the pancake sandwich (three buttermilk pancakes served with beef bacon strips and topped with a fried egg). i prefer the original pancake served piping hot with melted butter and a drizzle of maple syrup.nothing tastes as good as maple syrup with a pancake! maple syrup is obtained from the sap of maple trees. these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. the sap obtained by boring holes into their trunks is then processed by heating to evaporate much of the water leaving the concentrated syrup. in the united states a syrup must be made almost entirely from maple sap to be labeled as “maple”.other breakfast items also include chicken and beef dishes which are served with two eggs and a choice of three pancakes or toast. i noticed that the “country fried chicken” is accompanied with a garnish of hash browns a staple breakfast food in the united states. hash browns when it is well prepared is utterly irresistible! this potato specialty comes in the form of butter-golden crispy yet fluffy rissoles-like cakes made with finely chopped but cooked potato.and last but not least it is good to know that every order of buffalo’s freshly brewed american coffee comes with free refills.even if you get up late you can always be served a breakfast cum brunch at buffalo’s. indeed many nutritional experts have long referred to breakfast as the most important meal of the day. skipping breakfast is likely to cause problems with concentration metabolism weight and even cardiac health. so do not miss an opportunity to enjoy a hearty southwest breakfast at buffalo’s! email: [emailprotected]/* */