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  1. by David Ross "Your crab was dry," Mike says as I walk into his shop, Williams Seafood Market and Wines in the Spokane Valley. He tells me the crab cakes I made on TV back in December looked delicious . . . but the giant Dungeness Crab that he donated for the on-camera display "looked dry and the shell wasn’t shiny enough." Mike’s brutal critique doesn’t shake my resolve to do another seafood dish. I tell him I’m at the store to purchase the shellfish that I need for the dish I’ll be doing on Sunday: "Grilled Shrimp Stuffed with Crab." But thanks for the constructive criticism, anyway. I guess I should count myself lucky. My small fan base includes a wisecracking fishmonger. Such is the life of a cook on local television. + + + Today I’m preparing for my 34th show on "Sunday Morning Northwest" on KXLY-ABC 4. During the week, the program is called "Good Morning Northwest." The show focuses on news and weather, and serves as the lead-in to "Good Morning America," on ABC. On Sunday, the show takes a different turn-much like the local programs that first aired on television back in the early days. The laid-back, carefree attitude and spontaneity of live, local television, lives on at "Sunday Morning Northwest." The first half-hour of the show always includes a reading of the newspaper headlines from the small, rural, farming towns that surround Spokane. If a moose decided to take a dip in the community pool in Omak, you can be sure it will make the headlines of the Okanagan County Chronicle -- and it will certainly by noted live on "Sunday Morning Northwest." The weather is usually done from a live remote at a local community event. Of course, the Sunday show is never complete without a cooking segment featuring a local Chef or nervous home cook. We’ve seen everything from "Roasted Loin of Elk with Huckleberry Demi-Glace" presented by the Chef of a fancy resort in Northern Idaho to the Woman who won the Spam cook-off at the Interstate Fair. It’s all done in the spirit of promoting local Chefs and restaurants while having fun with food and cooking. (And as fate often demonstrates on live TV -- the viewers have a few laughs at wacky cooks who muster-up enough courage to come on live television and make some sort of horrendous tuna casserole). We try to make the recipe simple enough that it can be done in a reasonable amount of time, but we don’t restrict ourselves to doing recipes in 30 minutes or less. If you have to chill the custard base of the ice cream overnight, that’s what we tell the viewers. While we may use short-cuts on-camera to demonstrate the steps of the recipe, short cuts in the actual recipe aren’t allowed for the sake of convenience. If crab cakes taste better when they’re sautéed in clarified butter, so be it. We don’t forsake flavor at the cost of cutting fat and calories. We present the most flavorful dish possible. I e-mail the producer about three weeks before the show with a general idea of the dish I’m planning. Then about three or four days before the show, I send the recipe of the final dish. This allows KXLY to do promos up to two days in advance of the show: "Coming up on KXLY Sunday Morning Northwest, our favorite local chef, David Ross, will be preparing a delicious dish using fresh Dungeness Crab and Shrimp from Williams Seafood in the Valley." The recipe we post on the station’s website is usually written to serve 6-8 people. But, when you cook on local television, there is a very, very important consideration that you must factor into your shopping list-enough food to feed the crew. That means a recipe written for the public to serve precisely one "Shrimp Stuffed with Crab" to each of 8 guests, is a much different, and much larger recipe, behind the scenes. It’s more than just a matter of prepping 8 stuffed shrimp. It’s a matter of stuffing 30, maybe even 40 shrimp. I triple or quadruple the quantities called for in a recipe so that I can feed the cameramen, the floor director, the producer, the hosts, the sports guy, the weather lady, the DJ’s in the adjacent AM radio station booth-every person working in the studio on Sunday morning will have at least one of these delectable stuffed shrimp. (It’s vital to send the crew home sated; they are the ultimate taste-test panel. If they like your food, the viewers will like it too.) After the recipe for the dish I put together an "Invoice," a shopping list of ingredients that lists the cost of the products I’ll be buying for the recipe. This serves as my contract, if you will, for KXLY. The final piece of the written paperwork for each show is the "script" that I write for myself. This isn’t the same type of "script" that might be rehearsed by the actors on "The Bold and The Beautiful." The only person that reads this script is me. (And maybe the co-host who glances at the script tucked under the plate displayed on the set). When you cook on local television you don’t rehearse with other actors. If you choose to rehearse you do it at home ahead of time. Remember, this is live TV. We don’t have room for errors. We don’t do re-takes or re-shoot scenes. We’re LIVE! For my own piece of mind, I need a script as a sort of crutch to lean on. (Hey, Martha always has a cheat sheet on the counter). The script is my guide to all the points of the dish that I want to convey. This Sunday, I want to mention Williams Seafood and the array of products that Mike offers. I’ll talk about using wild American shrimp because they have a sweeter taste than farm-raised, and I’ll demonstrate how the prosciutto serves as a natural wrapper to hold the crab stuffing in the shrimp. The script helps me with my timing when I’m on-camera -- and timing is critical when you cook on television. I rehearse the script over and over and over in my living room, while a little white kitchen timer ticks away. I can’t tell you how many professional chefs and amateur cooks I’ve seen on television who didn’t rehearse their bit-and the results on live television were disastrous. (Like the chef who -- at the moment of presenting his dessert -- realized that he left the ice cream in his car. In the sun. He literally ran out of the studio, on live TV, to go get the ice cream.) The only small measure of direction I get from the Floor Director on the set is when I’m told to "look into the camera" seconds before the red light comes on. + + + I’ll need two of Mike’s best crabs for Sunday’s show -- one for the meat in the crab stuffing, and another one for the display of ingredients on the set. This morning Mike takes literally 20 minutes to scrub and wash the shell of the prized "display crab." As he toils away, I vow to honor his crab by insuring that the shell will be kept wet and shiny during its appearance -- or I won’t be able to show my face in Mike’s shop again. I’ll be making a crab cake mixture to stuff the shrimp. I’m wondering if Mike can top himself after the wondrous crabs he’s already given me, but he doesn’t disappoint today -- his fresh Wild American Shrimp fished out of the Gulf of Florida are just the right size to hold my savory crab cake stuffing. In the case of Sunday’s dish of Stuffed Shrimp, the recipe calls for grilling the shrimp on the outdoor barbecue. But we won’t be barbecuing the shrimp on camera this Sunday. I’ll grill the shrimp at home and then we’ll go through the motions of the cooking process during our live segment. I try to have all of my prep work done by late Saturday afternoon so I all I have to do on Sunday morning is pack the coolers and drive to the studio. There won’t be a Hummer limousine at my doorstep on Sunday morning waiting to whisk me in comfort to KXLY. I’ll be driving myself to the studio in a Dodge pickup. My home office serves as the "staging" area for packing the coolers. Make note of the supplies on the floor next to the cooler-dishes, toothpicks, silverware, tongs, spatulas and kitchen towels. And yes, I am following the direct instructions of Mike the fish guy -- I bought a spray bottle at the "Dollar Store" so that I can keep our precious "display crab" wet on camera. + + + I’ve never cooked on the "Today Show" on NBC in New York. I’ve heard that cooks who appear on "Today" are escorted into what is called a "Green Room," catered with lush displays of fresh fruit, vegetable and cheese trays, pastries and a never-ending assortment of beverages to await their few moments of fame. We don’t have a "Green Room" at KXLY. What we have is a room used by the weekday news staff to script out the flow of the news programs. Not having a Green Room is a blessing in disguise. The atmosphere in the studio is very casual and I don’t have to sit in a cold, lonely room waiting for a perky intern to escort me to the studio. I wait in the studio. You learn to be patient and immodest around the crew -- these are the people who watch you unzip your pants in the studio. You pull out your shirt so they can thread a small microphone from your waist, underneath your shirt, up to your neck and then clip the little mouthpiece to your collar. The only style advice I ever got was from my co-host, Teresa Lukens, who cautioned me not to wear a striped or checked shirt on-camera-something about the pattern of my shirt being a distraction to the viewers. (And I thought the girth of my waist was more of a distraction to the viewers than the pattern of my shirt). I don’t wear a Chef’s coat, because I don’t consider myself a Chef. I’m a cook and I want the viewers to relate to my story and my personality with ease and comfort. I want them to feel comfortable going into their kitchens at home and creating the types of dishes they might have at a restaurant. I don’t want to scare them by thinking only a guy in a chef’s coat can cook good food. Our kitchen at KXLY comprises an electric, flat-top stove inserted into a formica cabinet on wheels, held in place with sandbags. We don’t have an oven, refrigerator, freezer or running water. We make do with what we have-and that’s why I bring my own spatulas, spoons and water bottle to spray the crab. After the "Pet for Adoption" segment, I’m allowed on the set to get ready. I usually have about 15 minutes to unpack the coolers, put the ingredients on display and get the stove-top heated. We begin our cooking segment with a 30-second lead-in, usually after the local sports report. Teresa introduces the dish we’ll be doing and then we break to another commercial. I don’t have a lot of time to grill shrimp when we go live on KLXY -- only four minutes total for cooking time and discussion of the dish with my co-host. I’m lucky to have Teresa as my host. She knows food and cooking. She knows that prosciutto is cured Italian ham and she knows it’s thin and slightly salty. She knows to ask if smaller prawns will work for the recipe. And without prompting, she’ll ask why I’m using fresh Dungeness crab instead of canned lump crab meat. At the end of the segment we cut to one last commercial. As we come back live, Rick and Teresa are their normally gracious selves, tasting the stuffed shrimp and declaring it delicious. The show is a wrap. One more taste-test lies ahead before we can bring this journey to an end. What will the crew say about my "Shrimp Stuffed with Crab?" They tell me the stuffed shrimp were delicious. But you know what they really liked? What impressed them the most? The radishes. About a week after Sunday’s show, I went back to Williams Seafood to get some photos of the shop for this story. I find Mike behind the counter cutting fresh tuna steaks. "At least it looked fresh this time," he says. + + + Epilogue Shortly after I finished this piece, I began working with KXLY on our next cooking segment, which was scheduled to take place on Sunday, November 16. The plan was to cook some unique side dishes that the home cook could easily do to accompany the holiday turkey or prime rib. At least that was the plan until I picked up the local newspaper on November 2. When I turned to the business section, I saw the ominous news: "KXLY cancels weekend news program." I immediately contacted the producer. I had been cancelled -- a victim of the horrible state of the economy. I felt like I had been kicked in the gut. Cancelled after seven years and dozens of live cooking segments. Cancelled. Because "Sunday Morning Northwest" wasn’t the lead-in program to "Good Morning America," on the weekdays, it relied heavily on local advertising for its survival. ABC wouldn’t (and KXLY couldn’t) carry the burden of producing a local show that didn’t feed into network programming. With so many local businesses filing for bankruptcy and others literally closing the doors, one of the first budget items to go was television advertising -- advertising revenue that paid to produce "Sunday Morning Northwest." I wasn’t the only on-air "personality" to get the pink slip. The weekend weather "person" also got her walking papers. Rick and Teresa Lukens returned to the security of the KXLY-AM 920 radio booth and continue with their weekday morning drive-time show. And I have taken an unwanted leave of absence from local television. At least for a few months. Loyalty is not a word that is highly regarded in the television business. If ABC cancels you, you talk to NBC and so I’ve shifted my ambitions to KHQ -- the local NBC affiliate. KHQ airs a local morning program seven days a week. So if the culinary Gods are praying for me, someday soon I’ll begin doing a live cooking segment on the "KHQ Morning News." * * * David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and -- obviously -- does food presentation. He is on the eGullet Society hosting team for the Culinary Culture and Kitchen forums.
  2. I'm heading to cannon beach, OR pretty soon, and I know that I want to eat at the Ecola seafood restaurant for dinner/lunch, but I'm wondering about a good breakfast? We are late risers, but we welcome good coffee and mimosas too! Any recommendations are welcome. Also, pub recommendations are very welcome ! Thanks so much! ~Miranda
  3. First of all, this is my first post here, so hi, everyone. I'm Johan, a university student from Sweden. I'm in my first year of the Bachelor's programme in molecular biology at Lund University. I try to eat as healthy as possible, so I avoid using a lot of sugar, butter and stuff in my recipes. Well, that's that, I guess. Anyway, I'd like to try some new and interesting ways to season pancakes. This is my basic pancake recipe (makes two 7-inch diameter pancakes): • 1 dL (0.4 cup) graham flour • 1 dL (0.4 cup) oat milk (I'm lactose intolerant) • 1 whole egg • 1 tsp baking powder So far, I've tried adding curry, blueberries, and gingerbread spices (cardamom, cinnamon, cloves, and ginger). The gingerbread ones are the best so far, but I'm eager to try other variants. If you have any nice ideas, please share!
  4. Hi - I have an expense breakfast at Norma's next week. Was wondering what the best things are on the menu? I probably can't get the $1000 omlette, but most other things are fair game. Are they "famous" for any one particular dish? Thanks! ~WBC
  5. Will be staying in the 2nd, near the Place de Madeline. Disappointed my last breakfast at La Duree(way too expensive, and service non existent). What other good cafe's are nearby that have wonderful breakfast pastry/cafe/ ambiance? Thanks
  6. I have a request in my family to go out for a Christmas brunch buffet this year, preferably at a hotel. Right now, we are looking at the usual suspects--Fleuri at Sutton Hotel, Yew at Four Seasons. Another option is Dockside on Granville Island. (Not considering the Pan Pacific this time.) My own emphasis is on quality over number of items, as I tend to eat like a bird these days. Does anyone have any suggestions for a Christmas brunch buffet, either at a hotel or restaurant? We are not limited to downtown Vancouver, and would also consider a menu + dessert tray/table, if such a thing exists. Thanks! Menus in case this is useful for anyone else: Yew Christmas Brunch Fleuri Christmas Brunch Dockside Christmas Brunch
  7. And boy was it good.... everything from domestic to the far reaches of the globe... mmmmmmm
  8. I was curious to hear about any of your favourite places open for brunch on Saturdays, as well as start a list for easy reference. It seems many of the better brunches in town (like JKWB, the Gallery Grill, the Globe, etc.) are open only on Sunday. Open on Saturdays Yorkville/Museum: Studio Cafe C5 One Restaurant Yonge and Summerhill: Cafe Doria Rebel House Mount Pleasant: The Homeway Yonge and Eglinton: C5 Yonge and King: Beer Bistro King East: Le Petit Dejeuner Spadina and King: Brassai Leslieville: Bonjour Brioche Danforth: Ten Feet Tall Queen West/West Queen West: Bar One The Drake The Gladstone Swan Epicure Czehoski Mitzi's Sister Dundas West: Saving Grace Looking forward to hearing about any suggestions you might have.
  9. Every now and then we'll get a complaint from a guest (generally French-speaking) that the food at the hotel is 'too American'. Considering that all six chefs including myself are American, there may be something to the complaint, but unfortunately none of us have spent enough time in Europe or elsewhere to really understand what these guests want. I didn't bring Ducasse's Grande Livre or my French cake book (Healy/Bugat), so I have only American cookbooks and the internet for reference. I would love some input and ideas on how to make things more Euro-friendly, and how you would interpret the directive to make things 'less American'. What does 'more European' mean to you in terms of baking and pastry? I'll leave it to the other chefs to figure out what it means in terms of chicken and asparagus. At breakfast, we have a pastry basket with croissants, muffins, and scones. I can keep trying with choux (I haven't been happy with it here, blaming the altitude) for some cream puffs or eclairs. The croissants are enough of a PIA, I don't really want to do another laminated dough. I'm considering a homemade nutella type spread on toasted baguette, and I do have a not too sweet cheese brioche at one lodge that I could probably repeat. What else do people eat for breakfast? Then there are the cookies. Are European cookies a lot less sweet? This Swiss woman complained that the cookies were too sweet. We're talking pretty typical chocolate chip, oatmeal, peanut butter, shortbread. I'm kind of blanking on what typical French cookies would be, besides macarons, which have also been disastrous here, and madelines, which I think are dumb. (Sorry. It's just cake, it's not a cookie!) As for desserts, I guess its more of a style question. What is European? Less sweet? More meringue and mousse? The French classics? Italian classics? I can also go more Asian, too, being in Asia, but I haven't found a whole lot of Asian desserts that I think would sell well on the menu. I do have The Sweet Spot, and I have gotten a few ideas from there. If sweetness is the problem, I don't want to get too much into Indian desserts, they are usually way too sweet for me, but something here or there might be OK. Any ideas or cookbook recommendations? If it's on Amazon, I can get it in about a month! Mini rant: We all just wish that we could really spell it out to the guests sometimes. Many of them realize how many challenges we have here and appreciate the food, but a few of them just don't get that the cream won't whip, the fruit is usually mediocre and bruised, imports don't always get here on time, the staff doesn't always get the point, etc etc. We'd love to import better varieties of mango trees, plant them, wait 5 years, then give you the best mangoes ever for your breakfast, but right now it's just not going to happen - this means you, unsatisfiable British guy from last week! Help! And thank you!
  10. We are going to brunch with our conservative (food-wise, not politically) parents and in-laws. We don't want to take them down financially at the Short Hills Hilton or The Manor. We enjoyed Verjus a few years ago, but it was too modern for them. Any suggestions?
  11. Sunday Brunch in New orleans, where can I find it? I mean a real brunch, not another breakfast/lunch ala carte menu. I want one price gets it all. Popping the corks on the bubble-y would be a good thing too. My buddy from Metarie who lives in Atlanta now, likes "the court of two sisters", so I'm gonna throw that one out there. We are heading down first week of November for a 2 day party (Desparados 5) in Slidell at my friend's sister's house (last year was catered by Jaqueimo's) and will follow-up on sunday with an all day frolick in the French Quarter. I know we are going to want a sunday brunch to nurse the prior two days and if that don't work there is the hair of the dog.
  12. Organic Cereal Bars Serves 12. These are similar to the Honey Nut Cheerios Bars, only better! I also made these with Envirokids' Koala Crisp Cereal, which is like organic Cocoa Krispies. :-) I used brown rice syrup, which has a lower glycemic index than corn syrup because it has some glucose that's absorbed quickly, followed by a much slower & sustained absorption of complex carbs. My kids tend to get hypoglycemic easily & this has enough protein, fat, & complex carb to keep their energy up & not give them a crash. They are very easy & something you can throw together the night before for a class snack or bake sale. You need a pot, a heat-safe spoon, a big bowl to mix in, & a ~9x13" pan. And I line my pan with unbleached parchment paper for ease of release. I have been freezing them after cutting so they can be popped right out for a quick fresh breakfast before or on the way to school. They thaw pretty fast at room temp but keep their shape. My kids love these as after-school snacks too! The recipe for the bars is based on one on Cooks.com, modified for ingredients & amounts. The recipe for the milk icing is modified for ingredients & amounts from recipe #38630 on Recipezaar.com. I think vegans would be perfectly happy without the milk icing, or maybe could make it with powdered soy milk & soy margarine (or a similar vegan alternative). I might experiment with less butter for an icing that sets up harder without refrigeration. Or maybe just a simple royal icing drizzled over the bars after cutting. I have not tried that. The bars alone are awesome anyway. Cereal Bars: 1 c organic brown rice syrup 1/2 c organic raw sugar (for bars) 1 tsp vanilla extract 1/4 tsp salt 1/4 c organic peanut butter 6 c organic plain oat "O"s cereal, OR 7 c organic cocoa rice crisps cereal (one 11.5 oz box) Milk Icing: 1/2 c organic raw sugar (for icing) 1/4 c organic butter 1/2 c natural powdered nonfat milk 1 tsp vanilla extract 1-2 TBSP hot tap water Heat the 3/4 c sugar, vanilla, salt, and syrup in a pot over medium heat until boiling and sugar is well combined, not crystalline. Remove from heat and stir the peanut butter in, stirring until it has melted in & the mixture is smooth but not too cool or becoming thicker. While the syrup mixture is heating, have the cereal ready in a large bowl. It may help to oil your hands with a little vegetable oil to help keep the cereal mixture from sticking to you. When the syrup mixture is smooth, pour it over the cereal in the bowl & quickly fold all the cereal until it is evenly coated (it will clump). Pack this firmly and evenly into a parchment-lined pan approximately 9 x 13 inches, making sure to get into the corners. Cool for 30 minutes. While the bars are cooling, cream together the butter & sugar reserved for the icing until smooth using a mixer. Add dry milk slowly to combine. Add water until easy to spread. Spread on the cooled cereal bars & refrigerate 15 minutes before cutting into about 12-16 bars. Keywords: Breakfast, Vegetarian, Snack, Brownies/Bars, Dessert, American, Easy, Healthy Choices ( RG2143 )
  13. Organic Cereal Bars Serves 12. These are similar to the Honey Nut Cheerios Bars, only better! I also made these with Envirokids' Koala Crisp Cereal, which is like organic Cocoa Krispies. :-) I used brown rice syrup, which has a lower glycemic index than corn syrup because it has some glucose that's absorbed quickly, followed by a much slower & sustained absorption of complex carbs. My kids tend to get hypoglycemic easily & this has enough protein, fat, & complex carb to keep their energy up & not give them a crash. They are very easy & something you can throw together the night before for a class snack or bake sale. You need is a pot, a heat-safe spoon, a big bowl to mix in, & a ~9x13" pan. I like to line my pan with unbleached parchment paper for ease of release. I have been freezing them after cutting so they can be popped right out for a quick fresh breakfast before or on the way to school. They thaw pretty fast at room temp but keep their shape. These taste sooo dang good! The recipe for the bars is based on one on Cooks.com, modified for ingredients & amounts. The recipe for the milk icing is modified for ingredients & amounts from recipe #38630 on Recipezaar.com. I think vegans would be perfectly happy without the milk icing, or maybe could make it with powdered soy milk & soy margarine (or a similar vegan alternative). I have not tried that. The bars alone are awesome. organic brown rice syrup organic raw sugar (for bars) vanilla extract salt organic peanut butter organic plain oat "O"s cereal, OR organic cocoa rice crisps cereal organic raw sugar (for icing) organic butter natural powdered nonfat milk vanilla extract hot tap water Heat the 3/4 c sugar, vanilla, salt, and syrup in a pot over medium heat until boiling and sugar is well combined, not crystalline. Remove from heat and stir the peanut butter in, stirring until it has melted in & the mixture is smooth but not too cool or becoming thicker. While the syrup mixture is heating, have the cereal ready in a large bowl. It may help to oil your hands with a vegetable oil a little bit to help keep the cereal mixture from sticking to you. When the syrup mixture is smooth, pour it over the cereal in the bowl & quickly fold all the cereal until it is evenly coated (it will clump). Pack this firmly and evenly into a parchment-lined pan approximately 9 x 13 inches, making sure to get into the corners. Cool for 30 minutes. While the bars are cooling, cream together the butter & sugar reserved for the icing until smooth using a mixer. Add dry milk slowly to combine. Add water until easy to spread. Spread on the cooled cereal bars & refrigerate 15 minutes before cutting into about 12 bars. Keywords: Breakfast, Vegetarian, Snack, Brownies/Bars, Dessert, American, Easy, Healthy Choices ( RG2142 )
  14. Now that I'm settled in my little cafe job and have my morning routine down, I'm looking to expand just a nudge. The cafe/store doesn't open until 10, but I'm here starting at 6 doing my prep. I've been thinking that since I'm here anyway, why not hire a part-timer to help with the prep, have them work the counter, and open for breakfast burritos - why not?! But, if I do that, I need to be consistent in my quality and style. So, while I could do the old standards, then this gringo would be competing against the existing stands who can do it much more authentically - so why compete? I'm thinking about: Mango and something Blueberries and something Serrano and manchego you get the idea... what combinations would you go for?
  15. I've been reading this topic on brunch over in Restaurant Life, and I keep wondering: what the hell is brunch, anyway? I surely don't have a good definition for it, and the bad definitions follow unpleasant paths (brunch is that which you have not yet sold by Sunday morning, e.g.). Googling "brunch" doesn't help, either. My favorite response is the first: Call me Amireaux and sign me up. What is this meal called brunch that you people eat?
  16. Fugu

    Brunch

    One of my apprentices, way back 18 years ago, now an exceutive chef, called me and we got to talking about among other things, buffet brunches served at her hotel. Does any of you still serve buffet brunch at your establishment? What is the current trend, if there is such a thing? Are the classical wellingtons and coulibiacs still being served? Any suggestions on how to make an exciting, cost effective buffet brunch that's uptodate with the younger crowd?
  17. My friends and I used to go to the 57th fighter Group at PDK to celebrate special events, Birthdays, Easter, etc.. I loved their champagne brunch. Now that its closed, where is a good substitute?
  18. Okay, this July we are driving from Chicago to Cape Cod. We plan on leaving at 4AM which means that we will be hitting the Ohio border around 7AM. I think we will want a good breakfast at that point. Any suggestions for quaint, local breakfast spots just off the interstate in eastern Ohio? Thanks!
  19. Hi there, I've been thinking it would be fun to make a full on Irish/English/Scottish breakfast. In particular black and white pudding. also fried egg fried tomato rasher bacon Black pudding white pudding beans Bangers Am I missing anything? What do you drink? Is there anything the equivalent of Bloody Mary/Mimosa served? I found this site that sells all sorts of puddings/bacon etc. But I really want to make the pudding myself. http://www.foodireland.com/Merchant2/merch..._Code=breakfast Would love to hear about any breakfasts you had that you liked, recipes and in particular seasonings that you could taste that you thought put the breakfast or pudding over the top. I had a black pudding recently that had a distinct allspice flavor that was great. Also, anyone know how they prepare the tomatoes? I'm assuming just fried in a pan with a little butter. Thanks Grace
  20. Hi there, I've been thinking it would be fun to make a full on Irish breakfast. In particular black and white pudding. also fried egg fried tomato rasher bacon Black pudding white pudding beans Am I missing anything? I found this site that sells all sorts of puddings/bacon etc. But I really want to make the pudding myself. http://www.foodireland.com/Merchant2/merch..._Code=breakfast Would love to hear about any breakfasts you had that you liked, recipes and in particular seasonings that you could taste that you thought put the breakfast or pudding over the top. I had a black pudding recently that had a distinct allspice flavor that was great. Also, anyone know how they prepare the tomatoes? I'm assuming just fried in a pan with a little butter. Thanks Grace
  21. Liege Waffles Serves 4 as Main Dish. This recipe makes 4 - 290g round waffles in a square iron, each containing about 885 calories with ~203g calories from fat. They are very close to the real thing – as close to the waffles that are served on the streets of Brussels as I have ever come (and getting closer at every iteration - and this is Rev #17). The secret ingredient is pearl sugar or an adequate substitute. You will need a mixer that can handle a stiff dough (I use a Kitchen Aid 600 which I dislike intensely) and a Belgian Waffle iron. The one I have is a very old Nordic Ware Belgian Waffler, cast aluminum with a non-stick coating and little bi-metal thermometers built into each plate (I am told that the new ones don’t have the built-in thermometers). And even with the built-in thermometers I always use my Fluke 62 Mini IR thermometer to guarantee that they come out right every time. The original recipe was found without attribution on the web in Dutch and the poster was asking for a translation from Danish. It has morphed somewhat with translation and adaptation. The following recipe is sized for 1 stick of butter, substitutes instant yeast for fresh yeast, substitutes vanilla extract for vanilla sugar, adds some sugar to substitute for the vanilla sugar as a yeast accelerator, and increases the liquid by a little to account for the moisture that would be in the fresh yeast and fractional eggs. I have increased the flour by 10% (from 426 g to 468 g) to produce a chewier product that more closely replicates what I remember of the Brussels street waffles. You may have to adjust the liquid/flour ratio to adapt to your specific flour. The original recipe called for butter or margarine and also a pinch of salt so the butter is intended to be salted butter (since margarine always comes salted) but it still needs just a little more salt. If you use unsalted butter increase the salt to 1 t. You can substitute for the Pearl Sugar with equal weights of Billington's All Natural Sugar Crystals or C&H Washed Raw Sugar which is adequate but not totally satisfactory. I use 50% Pearl Sugar and 50% Billingtons when I have both. 468 g high gluten flour 164 g warm milk or water (110°F) 1 tsp granulated sugar (to feed the yeast) 2 tsp instant yeast 2 tsp cinnamon 4 tsp vanilla extract 1/2 tsp salt 2 extra large eggs 114 g (1 stick) room temperature salted butter or margarine cut into 8 to 10 pieces (for a higher fat version: use a whole stick of salted butter and delete the 1/4t salt) 284 g pearl sugar (now available at some IKEA locations) or a substitute (Billington's All Natural Sugar Crystals - available at Whole Foods), or (C&H Washed Raw Sugar - available more widely) Take eggs out of the refrigerator and bring to room temp in a small bowl of warm water. Slice butter into 12 pieces and lay flat on a piece of waxed paper to soften. Weigh sugar and set aside (284g of Pearl Sugar is a whole box). Dissolve yeast in the warm milk to which you have added 1t sugar. Let this sit for 10 minutes to get the yeast started. Put the flour, salt, cinnamon, vanilla, eggs, and yeast mixture into the KA600 bowl and mix with the dough hook at speed 2 until fully combined. It will be very stiff dough at this point. Cover with plastic and let rest in a warm place (100°F) for 30 min (it will at least double). Beat the butter in piece by piece (with dough hook and KA600) at speed 2; you do not have to wait for the prior piece to be fully incorporated before adding the next. If using high gluten flour, the dough will behave just like brioche (that is it will break and then come back together), just mix at medium speed until it cleans the bowl (about one minute). Mix in the pearl sugar, or sugar crystals, or raw sugar just enough to get it evenly distributed. It takes about 1 minute with the KA600 at speed 2 using the dough hook. Using a little flour, divide into four 290g pieces and form into balls (for a full 4-square waffle use ~475g of dough but I have found that it is hard to get a square waffle to be uniformly brown). Proof dough balls on a cookie sheet in a warm oven (100°F) for 15 min while you heat the waffle iron for about 9-12 min., flipping it over every 30 sec. Wait for the IR thermometer to indicate that the exterior surface temp of the iron is 420°F when you flip it over. Spray the cooking surfaces lightly with a non-stick spray about 30 sec before starting each waffle. For 290g waffles, cook one proofed dough ball in a preheated waffle iron for 5 minutes centered on the burner, turning every 30 sec. A waffle is done when the IR thermometer reads 350°F at the top center of the iron just after flipping the iron over. For 475g waffles, increase the heat a little and cook until the IR thermometer reads 350°F. Reheat the iron to 420°F (about 1 min) and re-spray between waffles. A finished waffle should fall out of the iron. If it doesn’t, cook it a little longer. Keywords: Breakfast, Waffle Iron, Dessert, Intermediate ( RG2126 )
  22. Hi everyone, I was talking to a friend and she mentioned a place doing upscale brunch dishes - not the usual greasy spoon fare - in Old Montreal. I think she said it was called Le Cartez. My friend definitely pronounced the 'z' sound. This bears mentioning because although she speaks perfect English, she is a Francophone, who probably wouldn't have added the 'z' sound to a name ending with an 's'. Is anyone familiar with this spot? Thanks in advance!
  23. I would like recommendations for Brunch next Sunday
  24. Help! I offered to make the chocolates for my lovely stepdaughter's wedding-shower-brunch, and was asked for Tiffany-blue chocolates. Since I have no experience coloring chocolates and (frankly) would rather not, I'm looking for other ideas to propose. A Tiffany box cake and diamond ring cookies are being made by others. I have the geodesic dome mold that looks like a cut gem, am thinking that could be part of it. Any thoughts, anyone? Am also doing the fruit salad, so any ideas on 'Tiffany-ing' that would be great, too! Thanks so much Jennifer
  25. I bought a delicious "Healthy Breakfast Bread" from The Bread Lady in Elberta, Alabama when I was in Perdido Key over the weekend. The ingredients are: whole wheat flour, unbleached bread flour, water, skim milk, honey, dried cranberries, dried apples, walnuts, soybean oil, oatmeal, milled flaxseed, salt, cinnamon, yeast. Delicious, not too sweet, with a nice, tight crumb. Any ideas about a recipe for this? I've googled until I'm blue in the face (finger?)
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