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Found 351 results

  1. 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.
  2. 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
  3. 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?
  4. 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!
  5. 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!
  6. rockhopper

    Belgian Waffles

    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.
  7. Arsenic

    Breakfast Waffles

    Thinking of going for Belgian Waffles this holiday Monday - anyone have some suggestions? (For brunch, so Chambar is out of the question ) I'm in Burnaby so some nearby ideas would be great, but willing to travel!
  8. 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
  9. 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!
  10. A tall order, I know. Some friends of ours have a lay over between 10:00 - 2:00 at Gatwick. Brunch seems to be the only viable option. They also are coming with a 3 year old. Anywhere within shooting distance of the airport would be best. Any suggestions? I'm at a loss. Thanks!
  11. 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.
  12. We are planning a trip to NVA in a couple of weekends are are hoping to go to my sister's for breakfast on the Sunday. I'd like to find something besides WF where I can get some really good breakfast pastries to take to contribute. I know that every time I go home I spot a dozen bakeries that look interesting, but I can't remember one now! Thanks for the help!
  13. jrichman

    One Breakfast in NYC

    If you had the option of one breakfast in Manhattan - where would it be? Barney Greengrass?
  14. Has anyone had the brunch buffet at Fleuri? Their Sunday buffet price is 41 dollars this month. How is their Chocoholic buffet? Any other buffets you'd recommend? (Like Griffin's? Cafe Pacifica?) Just looking to stuff myself with huge amounts of food this holiday season. TIA.
  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. presto

    potluck BRUNCH suggestions?

    Greetings, all! I have a brunch to attend next Sunday, it's potluck, my fellow attendees are food appreciative, if not "gourmets" - I'd like to bring something different that won't scare off the "meat and potatoes" crowd, to serve about 10 adults. It needs to be something that travels well and can sit in my car during church (it's about 20 below zero Celcius here these days...no worries about it not staying cold!) This may be a witless question in this forum, but forgive me...I'm a newbie here at egullet, and occasionally feel I'm in over my head! glad to be here, though...and curious to see what folks can suggest!
  17. pinkpau

    Breakfast!

    Hi, I've been a lurker for a while and this is my first post! I hail from sunny Malaysia and was just wondering....what do people eat for breakfast? Or is there a similar thread around somewhere already? I had a wholemeal steamed roll (called 'pau') filled with raisins and chinese wolfberries! Yummy!
  18. 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!
  19. We are weekend breakfast junkies, but we are looking for somewhere new to us. We have gone to Fatzos most recently (good breaky, bad coffee) and avoid places like the Sunshine Diner, Sophie's, Cafe Zen because of the ridiculous line ups. Any thoughts? We will willingly embrace diners and are looking for something reasonably priced! Cheers
  20. During the week I always skip breakfast. I just dont have the appetite for it and am not hungry, at all. On the weekends, however, I am hungry for breakfast... Is breakfast still the most imortant meal of the day or this a myth?
  21. I love fruit in breakfast bread, but have a difficult time finding recipes without nuts in the loaf as well. Is there a "bread science" reason for the nuts or can I just forge ahead with extra fruit in lieu thereof? Also... what is your favorite sweet/fruit/breakfast bread? Thank you!
  22. 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??
  23. 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!
  24. 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.
  25. Growing up in L.A., there's this fantastic breakfast (though all meals are served there) called the Pantry, at 9th & Figueroa downtown. The place's been open 24/7 since like the '20s. Your breakfast includes perfectly crunchy exterior semi-soft interior screaming hot homefries and thick grilled sourdough slab-like slices, not to mention the endless coffee.... The bisquits & gravy from scratch.... mmmmm.... I'm seeking such a place on the Eastside or Renton. Any suggestions?
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