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  1. I'm not a kid. All my life my hash browns are garbage. Little cubes of potatoes, a little fat , salt and pepper, maybe some onion,right? Nope. Never mind the pan. Nonstick ,cast iron, or anything in between. I cannot flip the pan.I am not a chef. If I try the flip thingy, the contents first hit my chest, then the floor. Ok, I need a spatula. Now that we have established my ground rules. No matter what I do, I get this. I want little cubes of potato, soft inside, crispy outside. I try to turn potatoes, crispy sticks to pan, soft gets mushed into center. I end up with semi-crunchy mashed potatoes with all the good stuff stuck to the pan. All in one ball that cannot be separated. I an damned determined to do this right before I die. At least once. Help? If I don't get good answers within one week,after that date , I WILL consider sleeping with anyone who can answer this question? But the resultant taters would have to be REALLY good.
  2. I've been wondering about this for a few weeks, but haven't had any luck finding answers. Our neighborhood garage sale is coming up in a few weeks (the neighborhood association does the advertising, and anyone who wants sets up in their driveways with their own garage sale, and the neighborhood association publishes maps marking where the houses participating are located). Anyway, I'm thinking about trying to get rid of my junk, but thought it would be fun to make things like breakfast tacos or lunch tacos and sell them as well, along with bottled water and sodas, etc. I'm also watching this thread for additional ideas. Anyone know if this is allowed by the city or state or whoever governs food matters?
  3. OK, spouse and I will be in NYC next weekend. This is my first wknd away from our small son and I am hysterically looking forward to dining out without needing to cut up anyone's food, wipe a nose, etc. I would love suggestions for brunch somewhere we would not normally go with our son (ie., painfully hip) since it will be a treat. We eat anything and price not an issue. We're also planning to visit Aquavit for cocktails and bites in the bar on Sat night. Any suggestions? Thank you.
  4. Heading to Chicago this weekend and we'll be arriving at Midway around 8:00 am, heading right to the Ikea in Bolingbrook to do some college dorm shopping before move-in day at University of Chicago. Are there any breakfast institutions around that won't be too far out of our way? Not looking for chain restaurants or chi-chi places, just a good, honest breakfast place where everything doesn't taste like grease from the grill and the servers keep your coffee cup filled. Diners or counter-space-only places would be just fine.
  5. My daughter will be baptized in about a month and we would like to have family and godparents back to our house after the baptism. The baptism will be at 9 am, so I am thinking breakfast foods, BUT everything needs to be done in advance, since we will all be coming home together. And there could be up to 20 people! Please help because I am stuck on pastries and fruit salad.
  6. I will be near Junior's for breakfast tomorrow. Never been. I did a search and couldn't find any comments relating to what to eat at Juniors other than cheesecake. Any suggestions? When do they stop serving breakfast?
  7. Anyone have any brunch/breakfast favorites near Norristown or Phoenixville, other than the Black Lab (are they still doing brunch?)... this is for tomorrow (sunday)
  8. ate the tenderest lightest waffle with the crispiest lightest fluffiest (or was that the waffle or should i never use the word fluffy in conjunction with eating rabbit), i don't know, this dish was so terrific that i just can't get it outta my mind! restaurant: Zazu in the Russian river countryside. owners dusty estes, and her husband, adorable whats-his-name with the tatoo of the pig or is it a lamb, on his arm.....and who cures meat brilliantly, especially his homemade coppa which should be spoken about in whispers its so good. better than what i eat in italy, where i try to hang out as much as i can...... also the BLT salad was divine, everything was divine even things that just sounded ordinary on the menu. the lamb sausage sandwich wasn't as thrilling as i would have hoped but i was not in the mood for a sandwich at all and we pretty much ate everything else on the menu! includig fabulous gelato.
  9. amccomb

    Holiday Brunch

    Every year, I make a big brunch on the morning after Thanksgiving and on Christmas morning. Normally, I make an egg dish some sort, potatoes of some sort, something sweet...sometimes a fruit salad or scones, and always biscuits and gravy. I prefer things I can make ahead, so I tend to do strata-type dishes for the egg dish and things like coffee cake, sweet potato cinnamon rolls, or bread pudding for the sweets. For the potatoes, I've done different hashes and potatoes roasted in duck fat (which I think I'll do ahead this year). Does anyone have any festive, delicious, impressive ideas that are easy to do or make ahead? What about drink ideas beyond coffee, cocoa, and OJ? We've done mimosas and bloody marys, too. Yum!
  10. We're having pancakes for dinner tonight, at the request of some friends who are just wild about pancakes. What are some good accompaniments for pancakes? Let's dispense with the obvious breakfast foods: bacon, sausage, ham, eggs. What else?
  11. I was walking to work the other morning, relishing the crisp, cool fall air. Those of you who either live here in NYC or have had the pleasure of visiting in summer know that the smells you encounter during those months can be...less than pleasant. So, it's always a treat when summer departs, taking the stench with it. Fall's cleaner, colder air also allows you to smell all the good things you couldn't in August - roasted nuts, smoke from a brownstone's chimney (what I wouldn't give for a WBFP!), and, above all, coffee carts. Every corner, it seems, is perfumed by them in the morning, the aromas wafting toward every commuter in a one-block radius. As I passed a fourth or fifth coffee cart on my commute, I started wondering how people in other parts of the world get their morning caffeine fix. I've always been a coffee cart devotee, and even though I changed jobs and offices more than a year ago, I still miss my "guy" down on 24th and Park...he knew exactly how I liked my coffee and that if he saw me coming down for a second fix at 10:00, it was a crazy day. So...how do you get your morning coffee (or tea)? Cart? Coffeehouse? Do you make it at home and carry it with you?
  12. Any suggestions for a quick, easy and good weekday morning breakfast stop in immediate Long Branch-Red Bank-Eatontown area?
  13. Serving champagne and kir royales at brunch on Sunday (after my son's baptism). How many (alcoholic) drinks should I estimate per person for lunch? I'm thinking 2-2.5. Or max 0.5 bottle per person. Merci
  14. Maybe I don't get out very much but I found the following recipe suggestions for leftover Turkey Day food pretty funny and original. Recipes courtesy of my husband's employer, Nino Salvaggio. RECIPES: “The Day After” Thanksgiving COSMO Smoothie “Crispy Creamy” Potato Cakes with Corn Turkey French Toast Turkey, Stuffing & Corn Croquettes Turkey, Green Bean & Mushroom Strudel Sweet Potato/Candied Yam Bisque ==================================== “The Day After” Thanksgiving COSMO Smoothie INGREDIENTS: 1 cup Ice 1/2 cup Cranberry Sauce / Any Kind 1 1/2 oz. Vodka 1/2 oz. Grand Marnier or (Triple Sec) 1 Lemon Twist =================== DIRECTIONS: 1. Place all ingredients in a blender and blend on highest speed until smooth. Pour into a chilled glass. Garnish with a lemon twist. 2. Finish cleaning up the house and storing left overs. SERVING INFO: Yields approximately 1- 12 ounce drink ============================= Turkey, Stuffing & Corn Croquettes INGREDIENTS: Don’t let the name “croquettes” scare you, this is not some difficult “French” recipe. In the end, you’re making fancy “Tater-Tots”, nothing more, nothing less. The real appeal of this recipe is that you can make them well in advance, freeze them, and cook them up anytime you have a craving for the flavor of “Thanksgiving” which you’ll discover in each bite of this delicious recipe. 2 cups Sage Bread Stuffing 1 Cup Cooked Turkey, cut in ½ inch pieces 1/2 cup Cooked Corn Kernels 1/4 cup Turkey Gravy 2 Eggs, beaten 3 to 4 cups Bread Crumbs, Fresh or Dry 1 cup Flour 1 Egg 1/2 cup Milk 2 Tbsp. Butter DIRECTIONS: 1. In a mixing bowl, combine bread stuffing, cooked turkey, corn, gravy and eggs. Stir and fold gently so as not to make a gluey paste. 2. Once ingredients are combined. Portion into 3 inch diameter patties approximately 1 inch thick on waxed paper or plastic wrap. 3. Freeze patties over night or for at least 2 to 3 hours to firm. 4. In a bowl, beat milk and egg together to make an egg wash. 5. In 2 other separate bowls, have (1), the flour, which you may season with salt and pepper, and (2) the bread crumbs. You now have 3 separate bowls. One with egg wash, one with flour, and another with bread crumbs. 6. Bread the frozen patties by first coating with flour, then soaking in the milk & egg wash, then dredging (coating) with the bread crumbs. 7. Heat a skillet / fry pan with the butter and sauté the patties until golden brown on both sides. Place the patties on a cookie sheet and place in a pre-heated 400 F oven for 10 to 15 minutes or until heated through. ==================== Turkey, Green Bean & Mushroom Strudel INGREDIENTS: 3 cups Turkey Meat, Cooked, Cut in ½ inch pieces 1 cup Bread Stuffing 2 cups Green Bean & Mushroom Casserole 8 sheets (10" x 15" size) Phyllo Dough 2 sticks Butter, melted DIRECTIONS: 1. In a mixing bowl, combine turkey, bread stuffing and green bean casserole mixture. 2. On a flat, clean surface or cutting board, layer 4 sheets of phyllo dough, brushing each layer with melted butter before placing the next layer on top. 3. After 4 sheets of buttered phyllo layers have been created, portion ½ of the turkey mixture or approximately 3 cups of mixture in a pipe like shape, 8 inches long on top of the 10 inch width end of the phyllo layers, leaving approximately 1 to 1 ½ inches of space at each side of the turkey mix. 4. Roll phyllo forward, creating a log shape, tucking the ends in as you roll the log forward. 5. In the end, the turkey mixture should be fully encased in phyllo and the log shape, closed at each end. 6. Place the strudel “log” on a buttered cookie sheet and place in a pre-heated 400 F oven for approximately 20 to 30 minutes or until medium brown and heated through. Remove from the oven. Allow to rest 10 minutes. SERVING INFO: Yields Approximately 2 - 8 inch Strudels or 6 to 8 Servings GREAT WITH: Slice and serve with Turkey Gravy. ============= Turkey French Toast INGREDIENTS: 2 cups Bread Stuffing 2 cups Cooked Turkey, Cut in ½ inch pieces 1 cup Milk 2 Eggs, Beaten Salt & Pepper To Taste EGG BATTER 4 Eggs, Beaten 1/2 cup Milk 1/4 cup Flour, All Purpose 2 Tbsp. Butter DIRECTIONS: 1. Line a standard, 9” x 4” bread loaf pan with either the paper wrappers from sticks of butter or margarine (Butter side facing outward) or spray pan with non-stick vegetable spray. 2. In a mixing bowl, combine stuffing, turkey, eggs, milk and seasoning and pour mixture into prepared loaf pan. 3. Pre-heat oven to 350 F and place loaf in a casserole dish. Pour water into base of casserole dish to create a ¼ inch depth water bath. Place pan into the oven, uncovered. 4. Bake until custard is firm. (Approximately 45 to 60 minutes). Remove pan from the oven and cool. 5. Carefully turn loaf out of the pan and cut into 1 inch thick slices. 6. Make egg batter by beating together eggs, milk and flour. 7. Pre-heat oven to 400 F. 8. Heat butter in sauté pan or skillet over medium heat. Dip slices of Turkey Loaf in egg batter and place in the skillet. Fry on both sides until medium brown. 9. Place pan fried slices on baking sheet and place in the oven 10 to 15 minutes or until thoroughly heated through. Serve. SERVING INFO: Yields Approximately 8 – 1 Inch Slices or 4 Portions =============== Sweet Potato/Candied Yam Bisque INGREDIENTS: 2 cups Cooked Sweet Potato / Candied Yams 2 cups Chicken Broth or Stock 1 cup Heavy Cream Salt & Pepper To Taste 1 cup Bread Stuffing 24 Sage Leaves, Fresh 1/2 cup Vegetable Oil DIRECTIONS: 1. Starting with cold ingredients, puree in a blender, cooked sweet potato/candied yam, chicken broth/stock and cream. 2. Strain pureed mixture in to a medium sauce pan and bring up to a slow simmer, stirring often. 3. Adjust thickness to your preference with chicken broth and season with salt and pepper to taste. (Keep warm for service). 4. Heat a small sauce pan with the oil until 350 F or just before smoking. Add fresh sage leaves and toss in the hot oil until all the steam has been released and the sage leaves are crispy (About 30 seconds). Remove the crispy leaves with a slotted spoon or wire skimmer and drain on absorbent paper towel. Reserve for later garnishment. 5. Heat bread stuffing in a microwave container and portion a ¼ cup of the hot stuffing in the center of a soup bowl. 6. Portion one cup of the hot soup in the bowl around the perimeter of the centered stuffing portion. 7. Sprinkle the crisp fried sage leaves on top of the soup. Serve. SERVING INFO: Yield 5 cups or 4 portions ============= “Crispy Creamy” Potato Cakes with Corn INGREDIENTS: 4 cups Chilled, Mashed Potatoes 1 cup Cooked, Corn Kernels 3 Egg Yolks Salt & Pepper To Taste 3 cups Idaho Potato, Raw, Peeled, Shredded or fine Julienne 1/4 to 1/2 Cup Vegetable Oil (For pan Frying) DIRECTIONS: 1. In a mixing bowl, combine mashed potatoes, corn, egg yolks and season with salt & pepper. 2. On a clean surface, arrange a 3 inch diameter, ¼ inch thick portion, of shredded or julienne raw potato. 3. Portion approximately ¼ cup of mashed potato on top of the raw potato and fashion into a round disk like shape, approximately one inch thick. 4. Nest another 3 inch diameter of raw potatoes on top of this cake to create a “sandwich” of raw potato, mashed potato and raw potato. 5. Repeat with the remainder of the potato products. 6. Heat a skillet or fry pan over medium heat, with the vegetable oil. 7. Pan fry the potato cakes each side until medium brown and crispy. The mashed potato in the middle should be fully re-heated. 8. Drain each cake on absorbent paper towel, Season with salt and serve warm. SERVING INFO: Yields Approximately 8 servings
  15. Every now and then since December 2004, a good number of us have been getting together at the eGullet Recipe Cook-Off. Click here for the Cook-Off index. For our sweet sixteenth Cook-Off, we're making potato pancakes. Sure, many of you make potato pancakes now and then, and you may be thinking that this is not a very special dish. Allow me to disagree! First, let's admit that we haven't had any Jewish cooking here in the cook-off before, and as Chanukah approaches (Dec. 25, 2005 to Jan. 2, 2006 this year) we have a natural opportunity to share latke recipes for that holiday staple. In addition, many folks get out the grater for holiday brunches and New Years Eve parties, since the potato pancake is a great party food as well. Finally, there are many versions of the potato pancake to be found throughout the spud-eating world, including Belarusian draniki, Boxti Irish pancakes, Swedish potato lefse, Polish kartoflane placki... the list goes on and on! Finally and as always, the eGullet Society has some folks ready to share ideas and recipes for this dish. Start by clicking here for a titanic latke thread, started by our own Steven Shaw, who has in fact been crowned as a latke king. You can also click here for a controversial discussion about whether latkes require potatoes. Truth be told, I'm not finding much on the others -- so we've got some work to do! Get your graters, skillets, and fats out, people!
  16. I guess i have two question. My krup's belgian waffle maker is sticking. I guess the non-stick surface only goes so far. How can I get the waffle's not to stick (I apply oil liberally and heat to smoking before adding the batter)? Or, should I start looking for another waffle iron? Any recommendation on either the sticking problem or a new waffle iron? To be honest, I didn't like the krup because it was really difficult to clean. You really need "surgical tools" to get into all the slots and hinges.
  17. We want to have brunch with two other couples between Fort Lee and Livingston. One of the attendees has difficulty walking, so we would prefer a sit-down format over a buffet. Any suggestions?
  18. I'm looking for a diner that serves hash browns. Home fries seem to be the potato of choice around here, which I like but, hey, they are not hash browns. Any suggestions of a place in the Millburn-Livingston area? Thanks! AlisonA
  19. I would greatly appreciate any recommendation for sunday brunch. I realize that this issue has been discussed before, but most of the information provided is somewhat dated. The Ritz has become increasingly tired in its food, and the quality of service has fallen even further (for example, during brunch they decided to water the plants during the course of which her purse got soaked and was a write-off). As well, note that Savanah (which a number of people recommended) no longer serves brunch. I know some newer restaurants serve brunch, like O'Thyme, but I have no clue if it is any good. I would greatly appreciate any advice. Thanks. Thomas
  20. Does anyone know where I can get Grancereale Cookies by Mulino Bianco? I spent my summer in Italia and fell in love with these cookies. They are chock full of fibre, not too much sugar. I brought on pack home with me, but I'd love to get more.
  21. I am looking for a traditional southern breakfast spot in D.C. or NoVa. On the assumption that one is more likely to be found furhter out in Va, I am willing to drive a bit into Va. I'm looking for somthing along the lines of Monells or Lovelace in Nashville--large tables, communal dining, ham and biscuts, etc. Thanks.
  22. I've been trying to make waffles and muffins that have about 50% whole wheat along with regular unbleached flour. They have a nice flavor, but seem kind of chewy and maybe a bit tough. I really try not to overmix, but am not sure what I'm doing wrong. I've been just using recipes that are for regular muffins/waffles and substituting whole wheat flour, but maybe I should be changing something else... Anyone have good recipes for this? Thanks! [Also -- if anyone has a suggestion for a book that has good quick bread and other baking recipes, please share]
  23. I was visiting San Francisco recently and noticed that many bakeries there sell "Morning Buns" which seem to be a cinnamon bun without all the goo and a bit of cinnamon sugar spinkled on. . Are these a common item across the country and are they always called Morning Buns? What is the dough they are made from (typically)?
  24. We are looking to plan a last minute surprise 60th birthday brunch in about 2 weeks - probably Sun 10/23. Looking for new ideas for places. 30 +/- guests - 5 or so will be kids age 3-13. We live in Englewood Cliffs & have thought of most of the usual: Assembly, Bicycle Club, Villa Amalfi, but are hoping someone might give us some names we didnt think of. Thanks
  25. Well, we probably all have some idea of the classic breakfast in France and the UK, and we might know what folks eat in Spain for breakfast. But what about places more off the beaten track? What's for breakfast in Kazakhstan, Belize, Cambodia, Chad, or...? (Thinking about this, I realized I don't even know what a classic Russian, Greek or Portuguese breakfast contains. )
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