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Believe or not despite the amenities I bestow my taste buds, I’m not by nature a self-pamper. Case and point: I went an entire year without haircut, not even so much as a trim. But on a recent day off and a whim, I began what might have just developed into a permanent stretch of spoiling myself. Within the last week, I’ve indulged in a haircut, my first professional massage and an inaugural trip to a bed and breakfast. During my stay at said B&B, I discovered an abandoned cooking custom – the multi-course breakfast. Being a person who usually opts for extra sleep and skips the breakfast, I found the idea of a four-course breakfast extraordinarily decadent. Really, what better way to start the morning that with a little lavishment?

If you live the life I lead, likely you don’t have the time to slave away weekday mornings in the kitchen attempting to Julia Child your way into elaborate multi-course breakfasts. Instead of a four-course, try a two-course: savory and sweet – never skimp on the dessert courses – trade a hustled Tuesday for a more relaxed Saturday AM – perhaps after a trip to St. Paul’s Lowertown Farmer’s Market – and I have two recipes that will have you whipping up delicious, local ingredients into a fancy, deceptively intricate breakfast.

Start with two simple ingredients: fresh asparagus and locally-produced organic eggs. Asparagus and eggs have a natural affinity. Paired together they exude both luxury and freshness, not to mention flavor. A simple vegetable frittata highlights the best of what’s in season right now while providing a satisfying and light spring/summer meal. The recipe is very forgiving and you can adjust the vegetables and garnishes to reflect what you have on hand, or what looks best at the market. It’s equally as tasty subbing zucchini for asparagus, using the method below, or subbing spinach by adding a large hand-full of chopped spinach moments before you add the egg mixture so it just barely wilts. If you decide to make this for lunch with a few guests, I suggest you serve it with some crust bread from Grand Avenue’s Cafe Latte, local butter – another Farmer’s Market purchase! – and a tangy, light and crisp Sancerre from my favorite St. Paul wine shop, Cathedral Hill’s Solo Vino. You’ll impress yourself and your guests with your culinary talents.

Spring Vegetable Frittata
10 to 12 – asparagus spears, chopped
1/2 – red onion, sliced
8 – crimini or white mushrooms, sliced
fresh basil or chives (to garnish)
6 – large eggs
1/4 cup of milk or cream
2 – 3 tbsp. butter
1/2 cup shredded cheese (Manchego, Parmesan or other hard aged cheese)
cracked black pepper
coarse sea salt

Preheat Oven to 375 degrees.
Chop asparagus spears into approximately 3/4″ lengths, discarding woody stem portions. Chop onion in half and then slice; Slice mushrooms into 3 to 4 slices each. Add 1 to 2 tsp of butter (or olive oil) to preheated oven safe skillet. Once butter is melted add asparagus, onion and mushrooms and saute until asparagus is tender and mushrooms have browned. While vegetables are cooking crack eggs into a bowl, whisk lightly and add milk or cream, shredded cheese, and salt / freshly cracked black pepper to taste. When vegetables are ready turn skillet down to low and add 1 tbsp. butter to vegetable mixture. When butter is melted, add egg mixture and ensure vegetables are covered. After approximately 2 minutes on the stovetop, transfer skillet to the over and bake until just set (approximately 12 min). Serve with a chiffonade of fresh basil or chives and a pinch of flaky sea salt.

Don’t forget dessert! Eating dessert with breakfast is hardly a new culinary trend. At a proper full Irish breakfast (aka a “fry”) one can find sweet pies and puddings and the British Isles are famous for their multiple-course breakfasts including a sugary finale. In the spirit of this “let them eat cake” breakfast mantra, for a course finale going with seasonal, summer treat that’s easy to find and we can’t get enough of – rhubarb.

Strawberry Rhubarb Pie

Preheat oven to 350 degrees F.

1 package (2-crust size) frozen pie crusts, thawed

1 1/2 pound sliced and trimmed fresh rhubarb
3 1/2 cups strawberries, trimmed and sliced or halved
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk blended with
1 teaspoon water
non-stick cooking spray

Stir together the rhubarb, strawberries, sugars, cornstarch, cinnamon, and salt until the fruit is well coated. Put one pie crust into a pie pan coated with non-stick spray. Pour the filling into the pan. Use the remaining pie crust for the top of the pie, crimping the edges to seal the pie. Trim excess crust from the edge of the pie. Either poke the top of the pie with a fork many times, or make some small slits with a knife, to all the steam out. Glaze the top of the pie with the egg/water mixture. Reduce oven to 350 degrees F, and bake pie until the center thickens, anywhere from an hour to an hour and a half ovens vary. Be sure to remove the pie and let it cool completely before eating, or it will be mushy.

And voila, approximately 1 hour to an hour and a half later you have an impressive, dual-course, local savvy breakfast with all the bells and whistles of a elegant bed and breakfast, sans the complexity, the money and the elbow grease.

With MNfashion Week kicking off early this weekend, it’s no surprise there happen to be a ton of stylish events happening in St. Paul this week. After all, Minneapolis isn’t the only Twin City with a happening fashion scene.

Thursday: An Evening at Eastcliff

Looks from Amanda Christine's Fall 2009 collection / Image by Nic Marshall / Styling by Eclecticoiffeur

The Friends of St. Paul’s Goldstein Museum of Design are behind this official MNfashion Week event at the beautiful home and gardens of the President of the University of Minnesota. Two local fashion designers, Amanda Christine and Allison Quinnell (both of which were featured in Voltage 2009), will share a selection of their Fall 2009 collections as guests sip wine and take in a rare opportunity to take in the surroundings at Eastcliff. Since space is limited, be sure to RSVP for entry to gmd@umn.edu. (6-8 p.m. Free. 176 N. Mississippi River Blvd., St. Paul. 612-627-6800.)

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Whether your drink of choice is wine or tea, St. Paul has you covered this Saturday afternoon.

The serious tea drinker best put on her white gloves and head to the venerable St. Paul Hotel, whose high tea – served most Saturdays throughout the year – is the most authentic in the Twin Cities. Served in its elegant lobby, the five-course afternoon tea includes a wide array of loose-leaf teas, scones and pastries. For the connoisseur, the hotel also offers etiquette classes so you can learn how it’s done. (3-5 p.m. $27 per person. 350 Market St. RSVP required to 651-228-3860.)

Other St. Paul establishments that serve high tea:

· Lady Elegant’s Tea: Classical music and vintage china in a Victorian-English styled dining room. (2230 Carter Av., 651-645-6676.)
· Cedarhurst Mansion: 9 and 11-course afternoon teas served Tuesday through Thursday, 1 p.m. and 3 p.m. (6940 Keats Av. S., 651-769-8918.)
· Marjorie McNeely Conservatory at Como Park: Periodic afternoon themed teas. (1225 Estabrook Dr., 651-487-8240.)
· Café Latté: Afternoon tea served daily noon to 5 p.m. (850 Grand Av., 651-224-5687.)

Wine more up your alley? Then check out the Rosé Tent Tasting event today at W.A. Frost put on by St. Paul independent wine shop Solo Vino. The shop, which was named the Best Wine Store in the Twin Cities by City Pages this year, will be offering tastings of more than 100 wines from 10 different countries with a focus on what’s new and tried-and-true for summer, paired with food from W.A. Frost – known for its great patio. (2-5 p.m. $20. 374 Selby Av. RSVP to 651-602-9515.)

If you can’t make it to the event, we highly recommend you hit up the shop when you get a chance. The shop’s selection of wines, focused on Spanish and Portuguese varietals, is all handpicked by its knowledgeable staff of seven. Best of all, they’re always happy to help you pick out the perfect wine, whether you’re a novice or a connoisseur.