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Breakfast! 2015

Anna N

By Anna N
in Cooking

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blue_dolphin

blue_dolphin

Posted
Posted (edited)
24 minutes ago, rotuts said:

are those 'crumbly' spice cookies ?  a fav of mine

I believe these would be best classified within the Russian Tea Cake/Mexican Wedding Cookie spectrum.  There is a nice mix of finely ground (for a crumbly texture) and chopped (for crunch) nuts.  Both walnuts and almonds, I think.  Very nice with a cup of coffee!

 

Edited by blue_dolphin (log)
sartoric

sartoric

Posted
Posted

Brekkie at our guesthouse in Siem Reap, Cambodia.

Filled pancake with minced beef, bean sprouts and herbs, plus spring rolls with noodles in soup.

 

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Anna N

Anna N

Posted
  • Topic Starter
Posted

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Toasted ciabatta with Danish blue. 

  • Like 9

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

Steve Irby

Steve Irby

Posted
Posted

Merry Christmas to All! Santa passed us by again but I'm not going to take it personally. We're happy to share the season with friends, family and food. And what better way to start the day than homemade cornetti and cappucino.

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  • Like 12
liuzhou

liuzhou

Posted
Posted (edited)

Christmas morning.

 

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I vaguely remember I also had some smoked salmon scrambled eggs, but that was possibly a false memory. There is certainly no remaining evidence. Hic.

Edited by liuzhou
typo (log)
  • Like 10

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

kayb

kayb

Posted
Posted

568072bbeb718_frenchtoast.JPG.08e1419720

 

Stuffed French toast topped with apple butter, with a slice of leftover Christmas ham made a fine Boxing Day brunch. With a mimosa. OK, maybe two mimosas. Two large mimosas. :ph34r:

  • Like 4

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

kayb

kayb

Posted
Posted

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Pao de quiejo, Brazilian cheese bread. I used a bit too much garlic (I tend to add garlic by the theory that if the recipe calls for x, x times 1.5 is generally better). Odd mouth-feel; it starts out like a regular drop biscuit texture, and then morphs into a more chewy-gluey, but not unpleasant, texture.

 

Don't know that I'd make it often, but it was an interesting experiment.

 

  • Like 4

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

blue_dolphin

blue_dolphin

Posted
Posted (edited)
2 hours ago, kayb said:

I tend to add garlic by the theory that if the recipe calls for x, x times 1.5 is generally better

 

I do that, too.  And then I observe that some of the cloves are a bit small so maybe 2 X the recipe would be best.  Plus maybe a little more since I really like garlic.....

Edited by blue_dolphin (log)
naguere

naguere

Posted
Posted

I have discovered 'Steel cut oats', Whites, from Ireland.

 

As long as you remember to soak them overnight (pinch of salt) they cook quickly.

 

I dress the dish with evaporated milk, no sugar:

 

 

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  • Like 2

Martial.2,500 Years ago:

If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts.

blue_dolphin

blue_dolphin

Posted
Posted
9 minutes ago, naguere said:

I have discovered 'Steel cut oats', Whites, from Ireland.

 

As long as you remember to soak them overnight (pinch of salt) they cook quickly.

 

I dress the dish with evaporated milk, no sugar:

 

 

IMG_2692.jpg

 

Mmmm.  I love steel cut oats and need to pick up some more.  So warming on a chilly morning.  I want to try them out in the Instant-Pot.  I noticed lots of people like to set them up in the pot at night with the timer set to have them all cooked and ready first thing in the AM.

  • Like 3
rotuts

rotuts

Posted
Posted

I coo0k these 'straight-up' in a fuzzy rice cooker on 'Porridge'.  its the reason its the reason got thing a zillion years ago:

 

I cook them w milk and there is no scorching.

 

I have not used theIP for this but it might work as well.

  • Like 3
rotuts

rotuts

Posted
Posted

" Bagel & Lox"

 

mise :

 

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most of the stuff is from TJ's  Not the bagel which was underdone, but that was cured in the CSB. The 'Pastrami style' SAS was nice

 

the cr. cheese was Silver Goat, also from Tj's.  I add a tiny bit of milk or water and mix that up first.  SG can be crumbly and difficult to deal with

 

this fixes that.  I like SG as its a bit tart.

 

Salmon Break.jpg

 

pretty nice for New Years Day at 6:15 am

 

Fortunately ( Un ? ) I don't have cable, so no Rose Bowl for me nor for Mister Cat.  he does not know that at the moment.

 

Go Higher Education !  Greed is Good !  

 

as Mr. Potato Heads says in Toy Story :  "  Money Money Money "

 

I won't add the clips this time

 

and a Happy New Year to all !

  • Like 15
Anna N

Anna N

Posted
  • Topic Starter
Posted

 As the lucky recipient of some of this, breakfast was a toasted English muffin with chicken liver pate and a few Campari tomatoes sprinkled with Maldon salt. image.jpeg

  • Like 9

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

blue_dolphin

blue_dolphin

Posted
Posted

Today I enjoyed leftovers from yesterday's brunch:

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Not pictured:  a piece of slightly stale panettone, resuscitated in the Cuisi-steam oven and coffee. 

Much more relaxing to scavenge this from the fridge than yesterday when I had to get up at the crack of dawn to clean the house from the NYE festivities and get brunch ready for the group!

  • Like 10
Duvel

Duvel

Posted
Posted

Catalan family breakfast:

Embotits (cured meat & cold cuts): clockwise Bull negra (blood sausage), Xoriço, Pernil dolç (sweet ham), Pernil salat (Iberico ham), Salsichon. In the middle Fuet (cured mini salami) and Ahle Worscht (a clay room-cured raw sausage from my hometown in Germany). My two year-old demolished the carefully arranged plate in seconds - he loves his Fuet.

Fromatge (Cheese): two goat cheeses from the Pyrenees.

Dolçes (sweet stuff): Ensaimada (snail-type dough/park fat concoction dusted with caster sugar), Canya (puff pastry filled with custard cream and sprinkled with pine nuts) and a Croissant.

Coca: sweet yeast dough rubbed with oil and sugar.

All eaten on Pa amb Tomaquet (bread rubbed with ripe tomato, olive oil and sea salt). Freshly squeezed orange juice.

Good start !

 

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  • Like 11
Anna N

Anna N

Posted
  • Topic Starter
Posted

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 Inside out mushroom omelette.  

  • Like 11

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

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