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Found 350 results

  1. Four of us are going to Vegas next weekend. Is the Sterling brunch worth the money? My friend and I have good appetites, though neither one of us are caviar people. He and his wife are champagne lovers, and I wouldn't mind a couple of glasses. My wife is not a big drinker, and her interest would be in good solid breakfast foods, and pastries. Or is our $240+ better off at a casino buffet or a la carte elsewhere?
  2. dbrociner

    Easter Brunch

    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.
  3. FoodMan

    Dallas Breakfast/Brunch

    My wife an I will -unless something urgent comes up- be in Dallas on the 24th for the Dallas e-gullet get together. We plan to have a nice dinner that evening and a breakfast/Brunch Sunday. I pretty much have my dinner places scouted out thanks to an earlier thread about the Dallas restaurant scene. However, I would appreciate a good breakfast or brunch spot. So far a friend suggested a place called "Bread Winners". Thanks Elie EDIT: to fix the name of the place
  4. Gail CDM

    Mother's Day Brunch

    I am going to prepare Brunch for around 150 people. Will be a combination of breakfast / brunch items as well as main entree, to include starch, vegetables, breads / muffins, fruit, cheese and an array of fabulous desserts. Suggestions / great combinations would be muchly appreciated.
  5. silverbrow

    Breakfast in paris

    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.
  6. I'm picking up a friend at Newark Airport 6 a.m. on Memorial Day and driving to the Dream hotel, which I believe is on West 55th. We'll be spending the day in the city catching up on almost 20 years. What breakfast, lunch and dinner recommendations do you have? I'm sure we wouldn't mind taking a cab or subway someplace, but walking distance of a mile or two is fine. Nothing fancy and I'll probably be leaving before 5 p.m. to Philly, so dinner may not happen. Thanks!
  7. Anything_but_liver

    Turkey French Toast and More

    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
  8. jat

    Eggnog French Toast

    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 )
  9. marge201

    brunch in Essex County

    A group of us does Father's Day brunch. Previously we've gone to The Restaurant in Hackensack (great), Arthur's Landing (great; still sad about them closing), Chart House (very good). We're thinking of Essex County this year. One of the group does not like The Manor so any other interesting ideas for a really nice brunch spot?
  10. After bemoaning the plethora of mediocre restaurants in Charlotte, I decided it was time for me to highlight one of our city's greatest: The Coffee Cup. I have lived in Charlotte for 12 years and have tried many breakfast establishments. To me, a good breakfast is a place where you can get good bisuits, good grits (I like mine on the firm side -- not runny), excellent bacon/country ham/sausage and hash browns or homefries. We have tried John's Country Kitchen on Central, Andersons, Athens, The Landmark, Eddie's Place and countless others. We mourned the demise of the Cupboard on South, which had really good biscuits and country ham, not to mention a deadly coconut pie. My husband almost cried when Rogers Barbecue closed - meaning the end of their deadly breafast "casserole" of scarmbled eggs topped with onions, bell peppers, potatoes, cheese and sausage gravy. We have missed the country ham and red eye gravy at Nashville's Loveless Motel since we left that city in 1991. We have been to the Coffee Cup before. After yesterday's breakfast, my family decided it was the ONLY place worth going to in Charlotte for a traditional country breakfast. They make real biscuits that don't have flecks of the yellow butter-flavored Crisco used by so many restaurants. You can order chicken and waffles, salmon patties, steak - even fried chicken with the fixin's for breakfast. I devoured my bacon - which was really more like fried side meat - fatty, crispy, melt-in-your mouth bits of salty bacon. Their smoked sausage and potatoes with bits of onion are excellent. Their sweet tea willl throw you into a diabetic coma if you're not careful. And the service - while a tad slow - is friendly and efficient. To all who visit - go here for breakfast. To all who live here - keep this place alive!
  11. scordelia

    Breakfast on I-80

    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!
  12. 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?
  13. Varmint

    Cooking with Breakfast Cereal

    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??
  14. 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!
  15. On the Chinese food forum we began discussing foods named after places - that are unknown in the eponymous* places. You know them - "French fries", "Greek salad", "Singapore noodles". Sometimes, these names are for real. When they are not, where did they come from? Are some of them "semi-real"? Let's make a list. BB * - $64 word loved by food mags.
  16. Mssmltzr

    Breakfast Casserole

    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!
  17. Traveling to Vancouver this weekend (from Portland) to watch my beloved Red Wings take on the Canucks and am in search of a Sunday brunch venue where my traveling companion will be able to partake in March Madness (a.k.a. watch hoops on t.v. while we dine). We were planning on Aurora until I learned that a) they don't serve Sunday brunch any longer and b) our dining experience must include a television. I'd actually like a meal that's somewhat inventive (or at the very least has a benedict offering on the menu) but understand that given the circumstances, beggars can't be choosers. Could anything possibly fit the bill? We're staying at the Marriott but will have a car. Thanks!
  18. lullyloo

    Morning Glory Cafe

    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.
  19. 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.
  20. I'm having my annual Not Holiday brunch on Sunday--people just drop in and visit--we have mimosas to drink. I have to keep it do ahead because once people start arriving I can't be cooking--so I just put out a buffet table. I'm serving a ham this year and I usually make overnight French toast-- I call it Cuban French toast because the recipe is from my friend Nieves, who's Cuban--but i don't know if it actually is Cuban--but i wanted to do something different. I found this recipe in Epicurious http://www.epicurious.com/recipes/food/views/238006 haven't really looked at it yet, but the flavor combo sounds good. Or I could possibly so some sort of strata--not the traditional one, but i've seen fancier recipes for this--or maybe a fritatta or two...or a grits casserole.... I'll make a fruit platter, have some cheeses and salamis, some muffins and tea breads--but if you have anything that you make that works for you, I'm all ears! Zoe
  21. 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 )
  22. Kasia

    Holiday brunch

    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!
  23. I will be staying this weekend in Bayhead at the Gables bed and breakfast. Would like suggestions on a brunch place not to far away. Grenville isn't an option my niece works there and i don;t like the stories i hear on food prep. The Old Mill Inn i understand has been done over and is good. Any thoughts on that one?
  24. In discussions with a colleague, I was shocked...SHOCKED...to learn that neither he nor his wife eats breakfast before leaving the house in the morning. Now I know there are certain clichés that are just not worth repeating; but frankly, I feel that breakfast is the most important meal of the day. I basically always have breakfast, and always make breakfast for my wife, when we're in the same city. And I'm not talking about coffee = breakfast. I make oatmeal or some other hot cereal, cut up fruit, scramble eggs, whole wheat toast, whatever...it's breakfast. And for me, it's necessary, otherwise I start to feel like crap within an hour or two. So, seriously, do you skip breakfast? Why?
  25. 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?
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