3316 replies to this topic

[percyn]

...
I love having nice leftovers to put on toast in the morning, it's instant satisfaction. I think Percy knows where i'm coming from with that one:

Very nice Prawn!! Reminds me of my staple weekday breakfast before I rush to work in the morning - fresh OJ, toasted mini wheat bagel, boiled egg (often yolk removed to lower cholestrol) topped with Swedish smoked roe with cream cheese.

Edited by percyn, 13 October 2009 - 01:58 PM.

[percyn]

Made Scrambled Eggs /White Truffle Butter on Toast and Lil'Smokies

[percyn]

Let me first start my saying this was not made by me nor was it what we had for breakfast, though it was my dinner last night when friend and private chef Shola Olunloyo hosted a "Breakfast as Dinner" event.


Scallop . Chamomile-Apple Gelee . Breakfast Radish . Celery - the sweetness from the apple complimented the sea-sweet scallop. Delicate yet flavorful.


Marble Rye Ice Cream . Smoked Char . Sorrel - It would be hard to identify the flavor of the marble rye ice cream in a blind taste test, but it gave a great backdrop to the house smoked salmon. In a way, to me, this dish was about the contrasts - salty, smokey and slightly sweet flavors with creamy and crispy textures and contrasts in temperatures as well.


Egg Salad "Chiboust" . Caviar . Puffed Parsnip - A simple yet profound bite. Another study in contrasts. The saltiness and the pop from the caviar contrasted the Chiboust and the caviar gently popped in your mouth while the parsnip brought some crunchiness to the party in your mouth. Makes you wish they sold parsnip puffs in stores - Shola, I smell a business opportunity.


Rainwater Madeira Oatmeal . Roasted Matsutake . Parmesan - A savory delight. You could easily fool someone by introducing this dish as a slightly softer version of a mushroom risotto. Wish they served this at the cafeteria at work - for breakfast or lunch. Will certainly have to try this at home.


Toasted Croissant Soup . Cheddar Whey Froth . Bacon Wrapped Andouillete - One of the highlights of the night in a dinner full or stellar dishes. The Andouille and Bacon were smokey and super flavorful while the soup had great depth and the cheese whey froth lifted the dish to a new level.


Spanish Mackerel . Tomatoes . Chermoula - Shola was afraid this dish would not fit into the theme, but there are many cultures who have fish for breakfast besides the British - it is fairly common in the far east. The Chermoula kicked a$$.


Meadow Run Farm Egg . Triple Chicken Bouillon . White Truffle. Whipped Foie Gras - Looks can be deceiving - this was an umami bomb. The egg was cooked so that the yolk was just set, though I would have liked to try some with a slightly runny yolk.



"La Ratte" Potato-Oxtail Terrine . Potato-Egg Yolk Foam . Oxtail Jus - On an ordinary day, this version of "steak and eggs" would rock - and it did. However, in this meal of superstars, it did not shine as strong.


Old Spot Pork Belly . Dulche de Miso . Apple . Fennel . Celeriac - Now, I have had my fair share of pork belly (and yes, I have the belly to prove it) and Shola's pork belly is on top of the list and this was probably the best one I have every had. Just perfect ratio or fat to meat and the skin....ohhh that crispy, crunchy, flavorful skin. If I were a poet, I would write an ode to the pork belly skin. The Dulche de Miso and Sous Vide apple puree were amazing and have been added to my "must try at home list".


Dessert #1 - Caramel Corn Puffs . Celery Root Milk . Corn Sorbet . Mint - Another simple looking dish, but very unique flavor profiles, making you wish you could have this everyday.


Dessert #2 - Frozen Butterscotch . Smoked Chocolate . Roasted Banana Sorbet . Bourbon Maple Glazed Benton Bacon - A "Maverick" dessert.... conceptually intriguing, texturally interesting and flavorful.

[kayb]

Gosh....after that, I'm almost ashamed to post my meager effort from this morning....gluten-free pancakes (for the gluten-allergy child who was visiting) with peach sauce and creme fraiche:

It was my inaugural run at gluten-free pancakes, and they were less than stellar. The peace sauce, though, with diced fresh peaches, honey, ginger and amaretto, was pretty wonderful.

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[percyn]

Those pancakes and peaches look good!!

[deensiebat]

It's hard to follow those luscious peaches and that holy-crap-amazing meal of Percy's, but I recently made some kolaches:



Filled with homemade apricot and strawberry jams, and a cottage cheese/cream cheese filling. Highly recommended.

[kayb]

Those pancakes and peaches look good!!

The peaches were. The pancakes left something to be desired. And I'm not sure how the pic got there twice!

[kayb]

This morning: bran muffins with diced figs. And what was probably an unhealthy-sized pat of butter.

[percyn]

Its been a while since I had Smoked Duck Breast for breakfast, so I got some from D'Artagnan


and some Quail eggs


to make
Smoked Duck Breast w/Quail Eggs on Toasted Baguette

[Blether]

Sunday: I can't take credit for doing more than peeling the egg, but having stayed at a typical not-very-expensive Japanese onsen hotel, I had a typical breakfast of that kind:

[percyn]

Blether, do you mind explaining what the breakfast comprises of?

[Blether]

Sure. Top left is a sign saying "just right after the baths - morning beer / medium size bottle 500yen". Next to that is a salted & dried aji / horse mackerel, that's been grilled and is served cold - I ate the whole thing, head, tail, bones and all.

On the tray, hot tea, pile of eggshell, hijiki / preserved seaweed salad with carrot and beans in the blue-striped bowl; I don't remember the item at top right. Beside the peeled egg is a dressed salad of lettuce, corn and (tuna ? don't remember); a little bowl of sliced okra, potato salad 'goma ae' (with ground sesame) and pickles; at the front, bowl of hot rice, natto with Japanese karashi / mustard already squeezed from its little vacuum pack, not yet mixed in; paper sachet of nori that I'll use to pick up clumps of rice; and lastly, miso soup with greens and seaweed. Off the side of the tray is the lid from the soup; between the two diners is the upturned lid from the communal rice bowl.

Edited by Blether, 29 October 2009 - 03:20 AM.

[prasantrin]

The best cheap onsen-type place breakfast is the breakfast buffet at Q-kamura hotels (not exactly hotels) around Japan. The one at Daisen has the best milk ever! If you don't mind being stuck kind of in the middle of nowhere, I'd go there just for breakfast.

I'm about to eat the last of my brown sugar bacon with some goat cheese scrambled eggs on a bed of rice. (but that's really my dinner.)

[percyn]

Thanks for the explanation Blether - interesting smorgasbord of items for breakfast, at least for me.

For breakfast today, I used up the Sous Vide Steak I made for dinner yesterday

Steak and Mushroom Demi Glace in an Omlette w/Parmasean. Fresh Squeeze OJ on the side

[Blether]

protein and potassium

... and both fast-burning and slow-burning energy. Good choice

We had pizza-dough bread - a standard but wet white dough well kneaded, shaped and left to rise in pans till very well developed (for pizza, it's the same dough and kneading, but splitting into one-pizza pieces before rising, and shaping after). Yesterday it was about 20-21C (68-70F) inside the apartment and I let them rise five-and-a-half hours.

Kneaded and shaped dough (sorry about the camera shake)

After rising (under oiled plastic)

There's a big bubble in one loaf that needs burst

- cut and served simply this morning with butter and acompanied by coffee. This bread is just great - crusty, light, moist and open-crumbed and with that delicious long-rise flavour.

Edited by Blether, 08 November 2009 - 04:14 AM.

[kayb]

Entirely too much breakfast today, but some mornings you splurge:

Potato latkes, country style bacon, apple butter, over easy egg, sourdough toast.

[Darienne]

Delicious. Looks wonderful. However, if I am coming to your home for breakfast, hold it all except for the potato latkes. I love potato latkes.

[cteavin]

Having just put my own breakfast dishes in the sink and then looking at this post I feel I've been deprived my whole like. (lol)

I live in Japan. I often have a 'living' breakfast of miso soup, natto with kim-chi over brown rice and green tea. (living because those foods are all fermented.)

Corn ice cream and celery root sauce? That's bloody brilliant. Hope the kids never log on here.

[MiFi]

Poached Eggs on Root Vegetable and Chicken Hash



macchiato and homemade bread

[devour]

I'm not sure why this didn't post (Newbie here, sorry!)

This was the perfect meal to throw together so I could take care of our little one while my wife was out with the ladies. Breakfast for dinner counts as "breakfast", right? Admittedly, it's not as amazing as some of the masterpieces on here, but I thought it was pretty enough that I had to take a picture after my first bite.


Dad's Awesome Saturday Night Dinner
Huevos Rancheros & Mexican Hashbrowns Skillet
2 fried eggs, fried shredded hashbrowns, Adobo seasoning, fresh chopped cilantro, shredded Mexican cheese, a few dashes of Smoked Tabasco, butter

I cooked the hashbrowns till they got to a nice crisp on them, moved them over to one side of the pan, and then cracked the eggs in. It made for a low clean-up dinner that was very satisfying. I know it didn't have salsa like it's supposed to, but I think I like it this way better after trying it. Went amazing with a beer, although I wish I had better beer.

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[Aloha Steve]

protein and potassium

... and both fast-burning and slow-burning energy. Good choice

We had pizza-dough bread - a standard but wet white dough well kneaded, shaped and left to rise in pans till very well developed (for pizza, it's the same dough and kneading, but splitting into one-pizza pieces before rising, and shaping after). Yesterday it was about 20-21C (68-70F) inside the apartment and I let them rise five-and-a-half hours.

Kneaded and shaped dough (sorry about the camera shake)

After rising (under oiled plastic)

There's a big bubble in one loaf that needs burst

- cut and served simply this morning with butter and acompanied by coffee. This bread is just great - crusty, light, moist and open-crumbed and with that delicious long-rise flavour.

Did you have to anything special to get the bread so 'holy' ? Wow, I cannot my breads to be the airy. Yours looks great.
I've just gotten SAE instant yeast as opposed to ADY, I hope that will make a diff, although I let the ADY poof by itself for 15 minutes before incorporating the the ingredients.

[Blether]

Did you have to anything special to get the bread so 'holy' ? Wow, I cannot my breads to be the airy. Yours looks great.

Thanks, Steve. I believe the important factors are the long rise, a little more hydration than the bread-standard 2/3, and good, strong flour. I thought that the fancy strong flour I was buying from Hokkaido was important - for that loaf I'd run out, and used the strong bread flour from the local supermarket with no noticeable difference. The yeast I use is SAF-Instant, just mixed in with all the other ingredients at the same time.

I enjoy the light texture, too - what really stands out though, is the flavour after the long development. It's a great bread to give to people just to see their surprise at how good it is. The flip side is that it has the keeping properties of real baguette - it really needs to be eaten within 24 hours, 36 at the most.

Edited by Blether, 11 November 2009 - 12:31 AM.

[prasantrin]

I live in Japan. I often have a 'living' breakfast of miso soup, natto with kim-chi over brown rice and green tea. (living because those foods are all fermented.)

Natto and kimchi? I've never thought or heard of that combination. I don't think I'd be able to do it for breakfast, because my students would complain too much. :lol:

Brown rice is a fermented food?

[cteavin]

I live in Japan. I often have a 'living' breakfast of miso soup, natto with kim-chi over brown rice and green tea. (living because those foods are all fermented.)

Natto and kimchi? I've never thought or heard of that combination. I don't think I'd be able to do it for breakfast, because my students would complain too much. :lol:

Brown rice is a fermented food?

Maybe FOR fermented foods.

At one of my favorite izakaya's they serve natto, maguro, kim-chi and raw egg mixed together and served in a dish before the meal. It's really good. When I was seriously into body building I often ate it for dinner. Yeah, natto really goes well with kim-chi. Punish your students a bit.

[rooftop1000]

Just a little home cured Hickory smoked Maple Bacon....well there was French Toast too but who really cares about that LOL

tracey

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[deensiebat]

Went the sweet route with an apple ricotta coffee cake:



Asked the internet what kind of brunchy thing we could make with leftover ricotta, and came up with that great recipe. Ah, internet. What did we do before you came along?

[Kim Shook]

deensiebat – the kolache is beautiful and look absolutely delicious. And that coffee cake is a incredible – I can TASTE it!

Blether – beautiful bread!

Thanksgiving day breakfast:

Eggs, sage sausage and chocolate croissants from Trader Joes.

[C. sapidus]

I’d like a nibble of each of your breakfasts, please.

Odds-and-ends breakfast: plantains fried in butter and olive oil; Spanish chorizo and apricot Stilton. Coffee.

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[kayb]

I’d like a nibble of each of your breakfasts, please.

Odds-and-ends breakfast: plantains fried in butter and olive oil; Spanish chorizo and apricot Stilton. Coffee.

Will happily trade you bran muffins for plantains fried in butter and olive oil.....

[emmalish]

Went amazing with a beer, although I wish I had better beer.

My first thought on seeing this picture was "mmmm, that looks gooood". My second thought? "Ew, Miller Lite?"