Breakfast! 2014

[huiray]

Hmm.  If kale is chewy then it is old kale.  Even then if it is sliced in a FINE chiffonade it is quite palatable - to me, anyway. Or cook it in the "US Southern Style" like with collard greens.  I like kale, in general.  Baby kale (teeny young leaves, no more than 3-4 inches in total length (stem+ frond) available from Farmers' Markets in the spring, might be an idea.  I love these.  Otherwise, I often get whole heads of kale (yes, the entire top of the kale plant) offered as fairly young plants and still in their succulent nature on a regular basis from Farmers' Markets, too, in season.

 

What about Lacinato/Tuscan kale? Or Russian kale? (both purple/red and white varieties)

 

p.s. Chinese kai-lan is also a kale.  ;-)

Edited November 30, 2014 by huiray (log)

[weinoo]

 

Shakshuka with potatoes.  And one egg I slightly scrambled with some crumbled feta.  Garnished with avocado. Pretty tasty, but kind of texturally uninteresting, in my opinion.

[Smithy]

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Shakshuka with potatoes.  And one egg I slightly scrambled with some crumbled feta.  Garnished with avocado. Pretty tasty, but kind of texturally uninteresting, in my opinion.

It looks delicious: the sort of thing you'd be picking up with bits of flatbread to eat, or even loading into a pita pocket for a messy breakfast sandwich.

[weinoo]

Yes, it's messy!  Fortunately, I had the Saturday white bread, toasted, to help.

[Anna N]

Hmm.  If kale is chewy then it is old kale.  Even then if it is sliced in a FINE chiffonade it is quite palatable - to me, anyway. Or cook it in the "US Southern Style" like with collard greens.  I like kale, in general.  Baby kale (teeny young leaves, no more than 3-4 inches in total length (stem+ frond) available from Farmers' Markets in the spring, might be an idea.  I love these.  Otherwise, I often get whole heads of kale (yes, the entire top of the kale plant) offered as fairly young plants and still in their succulent nature on a regular basis from Farmers' Markets, too, in season.

 

What about Lacinato/Tuscan kale? Or Russian kale? (both purple/red and white varieties)

 

p.s. Chinese kai-lan is also a kale.  ;-)

If there was somewhere I could go to sign over my lifetime allocation of kale I would happily sign it over to you! This was very fresh red kale. I removed all the ribs, I made a fine chiffonade. I DO NOT LIKE KALE. And I know that your attempt to persuade me otherwise is meant well. But there are so many more vegetables that I love that I refuse to waste any more time or calories on kale.

[Ann_T]

 

 

But there are so many more vegetables that I love that I refuse to waste any more time or calories on kale. 

Anna, that is exactly how I feel about carrots.   Life it too short to eat something that you don't like.  

 

~Ann

[Thanks for the Crepes]

I'm not trying to convince Anna of anyone else to eat something they don't enjoy, but I thought I'd share a way to make commercial kale quite edible to anyone who's interested.

 

Years ago, in Memphis, in the fall, when the flowers along a sunny wall of the house were spent in fall, I'd plant kale from seed in the beds. Harvested when small, it's quite tender, and boils up very quickly, mild and tender as spinach. Also, the more frequently you harvest the leaves from the outer plant, the more it encourages new growth in the middle. We had kale all fall, and sometimes quite far into the winter. Then in early spring, the roots were still viable, and we'd get another crop. When the weather warms, the plants want to flower and bolt, and it's time for another flower bed.

 

I tried the same thing with supermarket kale harvested at over a foot long, and I think you'd have to cook it like southern collards, as huiray suggests, to make it edible.

 

BUT, you can take the overgrown supermarket kale, tear it into pieces off the stems, toss it in a plastic bag or bowl with olive oil, less salt and pepper than you'd think it needs and bake. It's easy to oversalt because you're dehydrating it. Spread on baking sheet(s) in a single layer. It only takes a few minutes at 350F to crisp and brown into something that tastes like potato chips. Watch closely to prevent burning, and turn the pieces when the tops are brown, but the bottom isn't dehydrated yet.This treatment destroys the toughness for a reason I can't explain. The kale chips shatter on your tongue. It's similar to roasted cauliflower, but it's all crispy bits.

 

It's the only way I can eat overgrown kale, but I really like it this way.

[Anna N]

No kale was harmed in the making of this breakfast:

Piece of leftover naan grilled and topped with asparagus, poached egg and shaved Parmesan.

[liuzhou]

No kale was harmed in the making of this breakfast:

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Piece of leftover naan grilled and topped with asparagus, poached egg and shaved Parmesan.

 

That is beautiful. And kale free.

[Anna N]

That is beautiful. And kale free.

Thank you.

[Ann_T]

Anna, beautiful poached egg yolk over the asparagus.

 

 

Moe's breakfast.  Canadian Back Bacon with farm fresh butter basted eggs.  Homemade bread toasted.

[Anna N]

Cheese and bacon quesadilla.

[weinoo]

Anna inspired breakfast...

 

 

Asparagus risotto cakes. Fried egg.

[Unpopular Poet]

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Spanish potato and onion tortilla.

Anna -- that looks strikingly familiar to the Frittata I made for breakfast.  It turned out delicious.

[Shelby]

Homemade english muffin and a deviled egg

 

[Shelby]

Well, never mind about the deviled egg.  The hunters stopped in and one of them popped it in their mouth.  

[Anna N]

Well, never mind about the deviled egg.  The hunters stopped in and one of them popped it in their mouth.  

Deviled eggs take the edge off a big hunger very quickly!

[Anna N]

Scrambled eggs Bhurji style. Eggs, onions, ginger, turmeric, tomato and a chilli from hell!

[Anna N]

Caramelized onion naan brushed with olive oil sprinkled with nanami togarishi and topped with leftover Japanese seasoned chicken, tiny Roma tomatoes and some Gruyere. A tasty cultural mishmash.

[Anna N]

One slice of toast halved. 1/2 topped with leftover chicken and the other with prosciutto.

[Ann_T]

Stopped and picked up some eggs from a local farm yesterday.   

 

They were small eggs so I poached Moe three. 

 

 

 

Ham and Cheese Omelette earlier this week.

[scubadoo97]

Had a bagel, lox and cream cheese this morning. I cold smoked the salmon yesterday. So easy for me to do a decent job at home. May get a pic up tomorrow

[Anna N]

Another Diana Henry recipe, slightly adapted. Soy mushrooms with ribbons of egg. Mushrooms are sautéed with a little soy sauce and dressed with sour cream. A one egg omelette is rolled and cut into ribbons. Black sesame seeds for garnish. Tasty.

[Ann_T]

I had a little Sterling Silver Sirloin roast, presalted and ready to roast last night for dinner. But I came home from work with a migraine and went right to bed. SO, I roasted it this morning and made Moe one of his favourite breakfasts. Scrambled egg with roast beef and gravy and served with Yorkshire Pudding.

 

 

[Anna N]

Ann_T that is truly a breakfast of champions. I pride myself on early morning challenges but must admit that so far it has never occurred to me to make roast beef for breakfast. Not that I'm knocking it.