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Found 352 results

  1. On saturday we had a couple fairly authentic belgian waffles from La Bonte on 17th south of Sansom. The photo is one with pecans inside. The sesame seed looking things are belgian sugar. It's not pearl sugar that you will find in some places in belgium but the cook said it was another kind of belgian sugar. In belgium you get these handed to you in a little paper condom like a small fry from McNausea. It was a bit hard to cut with a knife and fork so I just picked it up in my impeccably clean fingers. They are made from a yeast dough and not a batter so the texture is not what Americans expect when you say waffle - sort of like that thing in Chicago that resembles my cat's litter box is not what I expect a pizza to be. The waffle is crispy and chewy. You don't need syrup. They have various things to work into the waffle. We also had a dark chocolate and strawberry waffle. (you see chunks of each in the waffle). I was hungry and one of them did it for me. ps I've seen reviews about awful service here. The guy with the beard who was at the counter and made our waffles was as nice as he could be. I had no complaints about the service.
  2. Semolina breakfast porridge with egg yolks A typical Estonian breakfast dish. 2 T butter 1 l milk 100 ml semolina (Cream of Wheat) 1/2 tsp salt 2 egg yolks 4 tsp caster sugar Heat butter in a heavy saucepan (this keeps the milk from burning). Add milk, bring gently to simmer. Pour in semolina in a thin stream, stirring vigorously, as to avoid clumps. Simmer in a low heat for 10 minutes, stirring every now and then, until the porridge thickens. Whisk egg yolks with sugar until combined. Take the saucepan from the heat, whisk inn the egg yolk and sugar mixture. Serve at once. Especially nice with wild strawberry jam! Keywords: Breakfast, Easy ( RG2031 )
  3. Cottage Cheese Pancakes Serves 4 as Main Dish. I'm not fond of the fluffy kind of pancakes which absorb too much syrup. These are very tender and delicate. I use Breakstone 2% or 4% fat small curd cottage cheese. These are also great for Atkins or other low carb diets. By my count, 11 grams carbs per 3-pancake serving, using 1/4 C. batter per pancake. Add additional carbs depending on the topping. 1 c cottage cheese 6 large eggs 6 T flour 6 T melted butter Pinch salt Combine all ingredients in food processor and process until smooth. Bake on griddle or iron skillet over medium or medium high heat until cooked on both sides. I usually serve with Blueberry-Orange Sauce made by cooking fresh or frozen blueberries in orange juice and sweetening to taste Keywords: Breakfast, Brunch ( RG919 )
  4. Eggnog French Toast I think I read about this in a Gourmet Magazine. It is rich and I must make it once a year. Use your favorite french toast bread. I prefer bigger slices. I also like the bread to be one day old, slightly on the drier side. I made this by longer soaking and a quick soak. I prefer the quick soak in the eggnog. Simply purchase your favorite eggnog store brand. I go with the most fat content always. Slice and dip your bread in the eggnog mixture. Heat a pan with a light layer of oil, and slightly brown both sides. I love the way it carmelizes. Keywords: Easy, Breakfast ( RG796 )
  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. Anyone know a good place for Easter Brunch in Morris, Somerset, Union, or Essex counties? I realize that this is like going out on Mother's Day but hey, short of converting my wife's entire family to Judaism (oy, my parents would be thrilled! ) this is what I've got to deal with. I do have a reservation for the North Maple Inn in Basking Ridge but I'm open to suggestions.
  7. I love hot cereal. I buy bulk ingredients and keep a batch of cereal in the fridge: the combinations always change, and to this day I still haven't hit the PERFECT mix. Suggestions would be appreciated... I start with rolled oats and cracked wheat and add any or all of the following: wheat germ quinoa cous cous sesame seeds sunflower seeds dates chopped nuts oat bran While it's cooking [i use milk and water, usually], I add some pure vanilla extract and grated nutmeg, and if I have it some chopped crystalized ginger and shredded coconut. A pinch of coriander adds excitement. I eat hot cereal with "cajun crystals" cane sugar and vanilla yogurt.
  8. I had to get into the office early this morning, so I scarfed down a quick bowl of raisin bran. As I was eating, I started to wonder whether any breakfast cereals could be used in cooking high-end meals. Now I'm not talking about corn flake crusted fried chicken or rice krispie treats. I'm wondering, how Grant Achatz would used puffed rice or shredded wheat?? Could Steve Klc make something interesting with Cap'n Crunch or Apple Jacks? There's got to be tons of possibilities out there (perhaps none of them worthwhile), but if chefs can do something creative with the concept of caramel corn, why not with Honey Nut Cheerios??
  9. Was visiting Philly last weekend with my parents. The City Market looked like foodie paradise but it was too crowded at lunchtime, so we decided to take a cab to Morning Glory at the recommendation of a friend. (Perhaps a local can help me out. I don't remember it's exact location, but it was in Old Town on Tenth? and a few blocks from Washington where the Italian markets begin.) Anyway, we got there at around 1:30 and the place was still packed. We waited fifteen minutes in their cute and kitschy patio area and were seated at a comfortable table in a warm and sunny spot by the window, which had a gorgeous, fresh bouquet of sunflowers, daisies and tulips on the sill. I went to college in Portland, Oregon, and it reminded me of a lot of restaurants there: young, slightly bohemian, very affordable, casual and homey; the food hearty, a little retro ("comfort" food), with an emphasis on quality, often upscale (creme fresche) ingredients - fresh, lots of greens, and often healthy. Brunch was still being served, regular menu plus specials. Coffee was dark, bracing, and hot! (another reminder of the pacific northwest). We ordered pancakes and scrapple for the table. The scrapple was not what I expected. I thought it would be like a fried salami and it was more like a breakfast sausage meatloaf, very heavy on the filler and ground fine, so it was softer and much mushier than meatloaf. We found it tasted best as a Thai version (as my father dubbed it) with some habanero pepper sauce (the restaurant has quite a collection of really interesting bottled hot sauces to choose from; help yourself) and homemade blueberry jam. The pancakes were light, fluffy and steaming hot; they had a certain flavor (buckwheat??) that I've tasted before in certain pancakes that is not to my liking, but I know some people love it. ANd you can get them with a warm fruit topping that I've heard it wonderful. If the little ramekins of warm, spiced apples that come withe the egg breakfasts were any indication . . . mmmmmm. I ordered an egg sandwhich special which was scrambled egg with mushroom, arugula, and smoked mozzarella on a toasted Italian roll. The eggs were actually on the wetter side and tasted like they had been cooked slowly in a pan rather than done to that dried out spongy consistency on the griddle. Cheese and vegetables mixed in, the arugula and mushrooms, cooked til just tender. The mozzarella lent the perfect amount of flavor, and was thankfully not an overwhelming, gloppy mess. And the roll was actually good bread (maybe toasted a bit longer?) not just an afterthought. It was really a treat in simplicity. Potatoes were satisfactory, not too exciting. My father's fritatta was yummy, everyone else ordered regular eggs. Service was friendly and attentive. My mother ordered her eggs over-medium and the waitress actually communicated this to the cook and the cook actually prepared them that way. I know Carman's is the place to go, but if you are looking for a relaxed, cozy weekend brunch place where simple brunch fare will actually surpass your expectations, Morning Glory hits the spot.
  10. There's been a disquieting lull for the last couple days, so I thought I would throw this out. Hopefully there are others that like going out for brunch.... I'm a sucker for buffet brunches, but too often run into tables-full of mediocrity. A couple weeks ago I went to the Calcutta Grill at the Golf Club at Newcastle because my wife had a gift certificate. It was great!, and the view can't be beat. The regular price is about ~$25, which I don't think is too bad given the spread they have. Some of the highlights were sushi (rolls), the carving station and an fantastic desert selection. For non-buffet type brunches, I like both Maximilien and Cafe Campagne a lot. Other fav brunch spots??
  11. Wendy's is joining the Fast Food breakfast crowd. The brief article: Wendy's to serve Folgers coffee in breakfast push Are Folgers' Gourmet Selections coffee flavors good enough to attract the breakfast crowd? As someone who grinds their own beans everyday, it wouldn't be a selling point for me. But then I'm probably not their target customer. The article says the company is already serving breakfast in 160 stores. Has anyone tried their breakfast menu?
  12. I had an exciting and fun filled morning re-exploring some places I have not visited in awhile- I started out in North Arlington and went down to River Road in Weehawken- My first stop was Mitsuwa-I haven't been there since they re-modeled I bought some sushi and other items from there I went to Whole Foods then went up Edgewater Avenue to Han Ah Rheum from there I went along Broad and then to Jerry's from Jerry's I went to Teaneck to check out some things Jewish-my son is about to become engaged- All and all I had a great morning exploring
  13. Does anyone know anywhere that serves silver dollar pancakes in Seattle?
  14. I'm looking for GOOD corned beef hash - made from scratch in Seattle for my birthday breakfast. It's one of my favorite things and not easy to find. Thanks. Mary
  15. Hello - I am looking for a great brunch/lunch spot in Wailea. It will be on Thansgiving day and will be for a "day after wedding" festivity (btw - wedding/reception is at Seawatch - otherwise I would probably go there). I am looking for good food and good ambiance. Potentially looking at Duo at Four Seasons, but would like to know thoughts as well as other ideas. Thanks!
  16. 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.
  17. What drinks are considered common for breakfast? Of course mimosa, bloody Mary and screwdriver, but how about the White Russian? It is milk-based, so why not?
  18. 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.
  19. I'll be in NYC in a few weeks for a long weekend. While I've had no problem making reservations for dinner/lunches on the weekdays, I must admit, this non-NYC native is having a hard time coming up with some great places to try on the weekend mid-day meals... I'm trying to maximize my eating opportunities (ie higher-end establishments). Suggestions would be greatly appreciated. Cheers. u.e.
  20. So, we're* finally heading off to San Francisco in July for a 10-day visit, staying with my stepson in the Potrero district the first few nights (THANKS, guys, for the neighborhood eatery recommendations), then driving up to Napa & Sonoma with a 2-night stay in Calistoga. We've been to SF and wine country many times, though not for several years. However, our flight arrives from Honolulu at 6:15 a.m. on a weekday. We're not due at SIL's house till 6 p.m. Where should we go/eat in between, especially early breakfast spots? We'll be picking up a rental car at the airport and were thinking of driving into town to check out the new-to-us Ferry Marketplace, but I just read that most of the shops don't open till 10 a.m. We'll also probably need a shady place to park and catch a few winks. Ideas? * We = me, my husband, and our 9 year old daughter.
  21. 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
  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. Lo-Lo's Fried Chicken and Waffles is the best fried chicken and waffles in Phoenix and some of the best that I have ever had. Larry White(Lo-Lo) is the grandson of the owner of Mrs. White's Golden Rule Cafe in Phoenix. Larry gets his food right-chicken, waffles, homefries, mac and cheese, catfish, grits, red velvet cake etc. Larry (Lo-Lo) White-Fried Chicken Maestro There are many options at Lo-Lo's, but this is the namesake. The waffles are delicious and the chicken is ......divine! A few squirts of hot sauce does not hurt either-depending where you put it The platter comes with 3 pieces of chicken, 2 sides and cornbread. pictured beans over rice and homefries Cheesy Grits-yum Mac and Cheese-please. Cheesy Eggs 10 West Yuma St. Phoenix, AZ 85003 (just 2 blks. south of Buckeye Rd. & west of Central Ave.) Catering & Delivery Available Still closed on Mondays Tuesday - Thursday 10arn to 7prn Fridays 10arn to 2arn Saturday 10arn to 7prn Sunday 10arn to 5prn 602-340-1304 I think the Fried Chicken at Horny Toad in Cave Creek is good, but Lo-Lo's wears the crown in town. I have brought many people to Lo-Lo's and always leave happy. . He is located at 10 west yuma which is 2 blocks south of Buckeye just off Central. Good Eating, Molto E
  24. Raspberry porridge Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small. The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg. Ingredients: 100g of raspberries 3 teaspoons of honey 3 tablespoons of rolled oats 2 teaspoons of chia seeds decoration 3 teaspoons of natural yoghurt raspberries, blueberries, banana slices, cashews, sesame seeds Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.
  25. I have been contacted by a friend who is going to school and has been given a project of developing a dessert. She asked me for advice on chocolate dipping waffles. Personally, this sounds beyond sweet for my tastes so I was wondering if anyone has had such a thing and was it something you would eat again? I have had chocolate syrup on a waffle but not a chocolate dipped. Perhaps I will have to get into the kitchen and do some experimenting. Beth
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