Best Kept Brunch Secret in Soho

Looking for a quaint, country-fresh brunch spot without worrying about the deadly NY weekend brunch wait? Look no further.  The Tasting Room offers a wholesome brunch menu, and will feed it to you before your stomach starts to eat itself from morning-after hangover hunger. The gentle prices will also take the sting off last night’s bar tab.

Simple and fresh, with a touch of decadence are the key themes at The Tasting Room. The organic free range omelet was fluffy and satisfying; buttermilk biscuits were full of hot, flaky, buttery goodness, and were accompanied by delightful little pots of elderberry jam and dark chocolate ganache; homemade chorizo sausage were killer, so much so that I was inspired to attempt to recreate them at home. A close replica was accomplished and was a great make-ahead dish for a large group.

Homemade brunch, starring chorizo sausage patties

Inspired re-make recipe: Chorizo Sausage Patties

Ingredients:

1 medium onion, finely chopped
1 lb. chorizo (I actually used Trader Joe’s chicken chorizo which worked really well)
1 lb. sweet Italian sausage (removed from casings)
1/2 c. breadcrumbs
2 cloves garlic
2 Tbsp. milk
2 tsp. salt
1 Tbsp. brown sugar
1/4 tsp. freshly grated nutmeg
1/4 tsp. cinnamon
1/4 tsp curry powder (or garam masala if you have it)
1/8 tsp. ground cloves
1 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh sage
2 large egg yolks

Preparation:

Lightly caramelize onion over moderately low heat, 8 to 10 minutes. Cool 10 minutes.

While onions are cooling, stir together breadcrumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.

Preheat oven to 250 degrees F.

Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper lined tray.

Heat a little vegetable oil in 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch.

Drain patties briefly on paper towels as cooked, then transfer to shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.

Makes about 18 (3-inch) patties.
Note: Sausage patties can be formed (but not cooked) 1 day ahead and chilled, covered with plastic wrap.

Print Recipe

ADDRESS

The Tasting Room
264 Elizabeth St
(Btwn Prince & Houston St)
New York, NY 10012
212-358-7831

Update: Sadly, the Tasting Room has since closed

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