Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

ddelima

Breakfast! The most important meal of the day (2012)

Recommended Posts

thank you all, for the kind words and compliments.

032.JPG

Poached wild turkey egg, with cumin-spiced potatoes, spinach and heirloom tomatoes

I just have to ask. How did you get the wild turkey egg?

Share this post


Link to post
Share on other sites

herb and cheese bagel with cream cheese and a coffee with st remy creme.


"Why is the rum always gone?"

Captain Jack Sparrow

Share this post


Link to post
Share on other sites

thank you all, for the kind words and compliments.

032.JPG

Poached wild turkey egg, with cumin-spiced potatoes, spinach and heirloom tomatoes

I just have to ask. How did you get the wild turkey egg?

Quattro Game Farm sells them at Union Square Greenmarket, although the season for it has been over since early June. I happen to have two eggs left in my refrigerator, that will be used this week, after which no more will be available until next spring.

Share this post


Link to post
Share on other sites

My, my. Such magnificent breakfasts, everyone. My biggest regret in having to almost eliminate wheat gluten from my diet is the loss of wonderful breakfast breads -- biscuits, scones, bagels, English muffins....

So most of the time, I look for an alternate starch for breakfast. Often, it's some form of potatos, but of late, I've been grabbing a few extra tamales at the Farmers Market and incorporating the meat and starch all in one.

Today, it was one of those frozen hash brown patties, fried in bacon fat, with a duck egg and fresh blackberries with creme fraiche.

011.JPG

One day last weekend, it was a chicken tamale and a duck egg..

011.JPG

Unfortunately, I don't have a pic right now of my fall-off-the-gluten-free-wagon breakfast for this week, at a B&B in western Maryland, but it was the best waffle I ever ate in my life. The recipe is here. Will include photos when I take my next leap off said gluten-free wagon, in a couple of weeks.


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

One day last weekend, it was a chicken tamale and a duck egg..

During a recent tamale party my Cuban neighbor told me that the combination of fried egg and a tamale was one of her favorites. I gave it a try and am a total convert. The color on the duck eggs is lovely. Are they purchased, raised, or gifted?

Share this post


Link to post
Share on other sites

One day last weekend, it was a chicken tamale and a duck egg..

During a recent tamale party my Cuban neighbor told me that the combination of fried egg and a tamale was one of her favorites. I gave it a try and am a total convert. The color on the duck eggs is lovely. Are they purchased, raised, or gifted?

I have two sources -- I can buy them through my Locally Grown buying co-op, or I can most Saturdays get them -- and quail eggs -- at the Farmers' Market.


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

thanks, menu.

here's a pic of a couple of wild turkey eggs. these were the ones I referred to in my response to Country (they weren't used until today unfortunately):

068.JPG

I've positioned them next to my steak knife so you can see how large they are.

(btw, that knife is what I use for just about everything I cook; for hard to cut ingredients like watermelons and acorn squash, I have a regular-sized chef's knife. did I just hear your jaws drop? it's true.)

and now, for something out of left field :wink:

120-001.JPG

Fried wild turkey eggs on potato chips

This isn't as strange as it might sound. It's based on a Parsi dish called wafer par ida.

You can view the recipe here: www.monicabhide.com/2010/06/once-upon-a-story-fried-eggs-... (courtesy of Monica Bhide, who some of you may recall as a former manager and staff member on eG)

The version that's pictured uses parsley instead of cilantro (as I had none on hand), and ground cumin instead of the ginger-garlic paste.

Share this post


Link to post
Share on other sites

Breakfast yesterday:

breakfast july 5.jpg

Bacon, egg and some leftover potatoes fried in bacon fat with a couple of very tired scallions thrown in.

Breakfast today:

breakfast july 6.jpg

Egg over a hash of bacon, potatoes and green beans.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

not too photogenic (frankly, I'm not thinking about photos in the morning anyhow...) but I made overnight oatmeal/multigrain cereal, like muesli, with vanilla almond milk, a little maple syrup, cinnamon. Added a cut up apricot and toasted almonds before eating. A really nice thing to have in the fridge for a hot summer day...I think I may make a larger amount and portion/freeze for next week.


"Only dull people are brilliant at breakfast" - Oscar Wilde

Share this post


Link to post
Share on other sites

Breakfast time. Pulled pork, egg, lettuce and some hot sauce all wrapped up.

396585_10151267437169908_1182106654_n.jpg


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

Share this post


Link to post
Share on other sites

Eggs Mushrooms and  Kimchi furikake.jpg

Sauteed mushrooms, scrambled eggs and kimchi furikake.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Eggs Mushrooms and  Kimchi furikake.jpg

Sauteed mushrooms, scrambled eggs and kimchi furikake.

For me personally, this is perfect brekafast!


"The way you cut your meat reflects the way you live."

Franchise Takeaway

Share this post


Link to post
Share on other sites

Truffle season here in Australia.

Had scrambled eggs with microplaned truffle shavings on toasted rye sourdough this morning.

truffled eggs.jpg


Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Share this post


Link to post
Share on other sites

Shakshuka.jpg

Shakshuka has been on my radar for a very long time and today I finally made it. Wish I had some parsley but even without it, the dish made a lovely and unusual breakfast.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

This is Sunday on the old Wedgewood.

Left to right, tepary beans with nopales, eggs from the henhouse, heirloom corn tortillas, an espresso pot, milk for the coffee with canela and piloncillo.

Not picured is the salsa made with manzano chiles.

P1020390.JPG


Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Share this post


Link to post
Share on other sites

A different fusion breakfast - a combination of French "tartine" and Danish "smørrebrød":

Fusion breakfast.jpg


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Truffle season here in Australia.

Had scrambled eggs with microplaned truffle shavings on toasted rye sourdough this morning.

truffled eggs.jpg

Awesome way to start the day.

Share this post


Link to post
Share on other sites

scrambled eggs and duck.jpg

Scrambled eggs and leftover pan-roasted duck breast.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By curls
      Couldn't find a topic devoted to sourdough discard cooking, so thought I would start one and see how much interest it would generate. Moderators, if there is a topic, please merge.
       
      Recently I have begun making sourdough bread and am caring for a sourdough starter. Since there is currently some difficulty finding flour (due to COVID-19 related supply chain issues, etc.) I don't want to throw out any of my sourdough starter. I am also following guidance from King Arthur Flour and Cooks Illustrated for working with a small sourdough starter (10 g. flour | 10 g. water | 10 g. sourdough starter) and using recipes that use smaller amounts of sourdough starter or only building my starter up if called for by a recipe.
       
      I have made the following recipes and would make them again:
      - King Arthur Flour sourdough discard crumpets. https://www.kingarthurflour.com/recipes/sourdough-crumpets-recipe
      - King Arthur Flour sourdough discard waffles. I used a mix of yogurt & milk instead of buttermilk but otherwise made the recipe as written.  https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
       

       

       
      What are you doing with your sourdough discard?
    • By liuzhou
      Following a long-standing tradition of simple bacon sarnie on New Year's Day. May it be a Happy One!
       

       

    • By Smokeydoke
      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.
    • By Bhukhhad
      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
       

    • By liuzhou
      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.
       

       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...