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Found 352 results

  1. liuzhou

    Breakfast 2019

    First breakfast of the year, on a freezing morning. 三鲜馄饨 (sān xiān hún tún) Home made three taste wontons (pork, shrimp and shiitake) in a spicy broth. Photos taken through a filter of steam.
  2. Breakfast in India vs Breakfast in our homes outside India My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. So here are some of the things I might make: 1. Poha as in mostly ‘kande pohe’. 2. Cheela/ Pudla 3. Masala toast 4. Indian Omelette 5. Handwo piece 6. Thepla 7. Vaghareli rotli 8. Dhokla chutney 9. Idli sambhar 10. Leftover sabji 11. Muthiya 12. Khakhra 13. Upma 14. Paratha 1. Kande Pohe: The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. You get several varieties in the market. I prefer the thick white variety. 1 cup dry poha per person 1 medium onion sliced 1/2 jalapeno deseeded 1 sprig curry leaves 2 small garlic cloves 1/4 t cumin seeds 1/2 lemon 1/8 t asafoetida 1/4 t turmeric small handful of cilantro leaves 1T fresh grated coconut 2 T Peanut oil salt to taste sugar to taste In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. Finger licking good!! Now when I make this next I will post a picture. Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. ************* 2. Cheela/ Pudla These are essentially crepes but in the Indian style. 1/2 cup sieved garbanzo bean (Besan) flour. Water to form a thin batter 1T plain yogurt 1/2 t ginger garlic paste 1/4 or less green chili crushed 2 t heated oil * pinch asafoetida pinch turmeric salt to taste chopped cilantro (two sprigs) some ‘masala’ from a readymade pickle Method: mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. Let the batter soak for about half an hour if possible. On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! **************** 3. Masala Toast : 1 slice of bread (your choice) toasted 1/2 small red onion minced 1 medium roma tomato diced (or whatever you have) cilantro (few leaves) 1/8 t cumin (optional) 1/4 t chaat masala ( available in stores) 1 inch cube paneer 1 T peanut oil pinch turmeric (optional) Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer. I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. ************************** I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. Bhukkhad
  3. I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter. Ingredients 113 grams (1 stick) salted butter 26 grams toasted almond oil 200 grams sugar 6 grams vanilla extract 4 egg yolks 160 grams regular sour cream (do not use low fat or fat free) 50 grams almond meal 175 grams all-purpose flour 2 1/2 grams baking powder 2 1/2 grams baking soda 12 ounces (1 can) Solo Apricot Filling 12 Servings Preheat the oven to 350° Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend. Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool. Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well. Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter. Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface. Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch. Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place. Nutrition (thanks MasterCook!) 324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium, 58g calcium 42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
  4. Have we had a serious breakfast-cereal thread yet? I know we had the retro-cereal discussion about a year ago http://forums.egullet.org/ibf/index.php?ac...t=ST&f=1&t=3161 but have we talked through all the major cereal issues? Do you like cereal? Do you add anything to it? Do you eat it for breakfast, or at other times? Do you eat it with milk? Do you use it in recipes? What are your favorites? I don't eat much cereal because it strikes me as the culinary equivalent of hanging around all day in your underwear and doing nothing (though I have been known to exhibit this behavior on occasion) but today I sampled some Special K "Red Berries." As an inexperienced cereal eater I was astounded at how sweet the stuff was. Silly me, I thought Special K was one of the non-sugary, wholesome cereals. The cereal itself is a combination of the sugar taste and some sort of vague grainy taste -- almost malt-like -- plus there are what seem to be freeze-dried strawberry slices in there. The strawberries are pretty good when reconstituted in milk. It led me to wonder whether any pastry chefs are playing with freeze dried fruit and its possibilities. But as for the cereal, it was lame and left a nasty aftertaste.
  5. Pancakes get a lot of love around here. Of course, there is The pancake topic to end all pancake topics, plus also Pancakes, how do I love thee? , Pancakes, Waffles, French Toast: Pick One., and more. But I think that blueberry pancakes are both unique enough in construction, and just awesome enough in general, to warrant a separate discussion. One of the tricks with blueberry pancakes is that their minimum thickness is governed by the size of the berries: if you have big berries, you are going to wind up with thick pancakes. I find this necessitates some changes to the batter structure so that you achieve the best texture. I also like to skip any vanilla extract, but add a little (or sometimes A LOT) of lemon zest. What are your thoughts on blueberry pancakes? How do they differ from your normal pancake recipe, if they differ?
  6. After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here. Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl. Here's the link to her book at Eat Your Books.
  7. George Jetson, this one's for you: https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
  8. I think today was possibly the first time I've ever made French toast. I don't think it came out all that well. Eggy, soggy, not flavorful. Can I get a quick tutorial on the basic method? I've searched older topics that cover French toast but they're generally a lot more ambitious than what I'm looking to learn right now. I just want the basics on how to make French toast that isn't lousy.
  9. ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare. Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper . Ingredients (for 2 people) 125g of cuscus 400ml of almond milk 1 tablespoon of honey 1 teaspoon of vanilla essence 2 slices of fresh pineapple 1 teaspoon of minced chili pepper 150g of fresh cranberries 2 tablespoons of brown sugar 1 banana 4 tablespoons of flaked almonds Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes. Enjoy your meal!
  10. LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous. I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it? Ingredients (for 2 people) 1 beetroot 200g of tinned chickpeas 100g of bulgur 1 carrot 1 fresh green pepper 4 lettuce leaves 200g of natural yoghurt handful of minced chives 1 small chili pepper salt and pepper Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
  11. Ellen Shapiro

    Waffles!

    I'm thinking to haul out a wedding-present-waffle-iron, never opened never used in this century, but can hardly remember anything about waffle-making. What to do? Are there tricks, tips, better and worse recipes, issues, factions, schools of thought? (Related topic: waffle irons)
  12. I need a waffle iron. I've seen various types out there but the really kool ones seem to be those with reversible plates that you can use for panini and other foods you squish. Also it seems to me that it would be easier to have an iron with removable plates, for cleaning purposes. So, bring on the personal opinions. What kind of coating works best? Which models crank out the crispest, fluffiest versions? Which one should you have just left on the shelf?
  13. Omelette with courgette and tomato salsa. Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal. Ingredients: omelette 3 eggs 150g of courgette 3-4 slices of goat cheese 2 tablespoons of milk 1 tablespoon of flour 1 tablespoon of butter salt and pepper salsa 2 tomatoes 3 tablespoons of minced basil quarter of an onion 2 cloves of garlic half a chili pepper 3 tablespoons of olive oil 2 tablespoons of lemon juice 1 teaspoon of honey Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge. Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa. Enjoy your meal!
  14. Holiday brunch. During the holiday, eating is a waste of time for my children. Although breakfast should be a balanced and calm meal, at this time it is eaten quickly and carelessly. Sometimes I need to wrest my children away from their play and nourish their young bodies with brunch. Today I would like to share with you the recipe for a very simple egg and vegetable brunch. Though my children like all vegetables, the look of the food made them anxious. Only the soft boiled eggs settled them down and got them eating. After a while there were two empty glasses in the dishwasher and my children could go back to playing. It was good, because the holiday is almost over. Ingredients (for 3 people) half an onion 2 cloves of garlic 1 tablespoon of butter 300g of courgette 1 red pepper 2 tomatoes 2 sprigs of rosemary 2 sprigs of thyme 3 tablespoons of minced chives 3 eggs Dice the onion and garlic and fry them in butter. Remove the core from the tomatoes. Cube the courgette, tomatoes and red pepper. Put one of the cubed tomatoes to one side. Add the second tomato and the rest of the vegetables to the onion and stew on a low heat for 10 minutes. Boil some water and carefully put the eggs into the water. Boil for 5 minutes. Cool them down and carefully remove the shell. Mix the stewed vegetables in with the rest of the tomato. Spice it up with salt and pepper. Put the vegetables into a cup. Arrange the eggs on top and cut them up with a sharp knife. Spice up the egg with salt and pepper and sprinkle with the chives. Serve at once. Enjoy your meal!
  15. article from MSNBC Has anyone tried the sandwiches at Starbuck's? If so, what was your impression? Did it take any longer than just getting a latte?
  16. 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
  17. Any suggestions for terrific pancakes-the kind where your fork cuts through them like butter, rather than the kind that you have to really saw through? I've long given up finding good ones in a restaurant (with one northern California exception) but with 4 weeks left on our kitchen remodel, I'm really dying for a 'cake.
  18. 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
  19. 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!
  20. Hi all - looking for an after dinner suggestion for a bar. We'll be eating dinner at Tru (can't wait!) on Wednesday night on our one night tour of Chicago. Are there any cool bars or places to listen to music in the area that we should check out after dinner? Also - any good breakfast spots? We'll be staying at the W on North Lakeshore Drive. Thanks all for the advice.
  21. My boyfriend has expressed interest in cooking and I am doing my best to encourage it. He wants his first project to be a breakfast casserole. It needs to be very, very basic. Nothing that includes too many "fru fru" ingredients that may intimidate him. I really just need a recipe that works well for throwing stuff into a dish and sticking it in the oven. A good recipe to build upon--so he can eventually make it his own. Anyone have any tried-and-true recipes that they don't mind sharing? Thanks for the help!
  22. so mon petit pois please vote with your feet where is the best english brekkie in London. Failing that where is the best fry up in town? greasy spoon or otherwise!
  23. I'm looking for somewhere great for breakfast in Paris. I don't mind where in the city it is - have metro, will travel - but I'd like a great breakfast that will see me through until at least a mid-morning snack. I'm not staying in Paris, I'm just there for the day and will be flying into CdG. I'm more interested in focusing on great croissant or similar, rather than a cooked breakfast (which I understand isn't very French anyway??) and somewhere where I can sit down, rather where I'm forced to take it away.
  24. My wife & I really like the brunch at Colorado Kitchen, a place where the eggs have always been cooked as ordered, the home fries crispy & well seasoned, the doughnuts delicious, & the price right. Are there any other suggestions out there for a good alternate, preferably in the city limits? Thanks, Drew
  25. Having enjoyed reading about what people's dinner creations at Dinner! Topic, I thought we could do the same for breakfast !! So, feel free to post what you made for this important meal of the day !! Cheers Percy
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