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Breakfast! 2016 (Part 2)

rarerollingobject

By rarerollingobject
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rarerollingobject

rarerollingobject

Posted
  • Topic Starter
Posted

Pretty before, less pretty but more delicious after; apple puff pastry roses. It's just slices of macerated apple, wound through puff pastry cups.

Baked with innards of apricot jam and cinnamon/clove/nutmeg/chilli and ground rose petal sugar.

 

 

rose3.jpg

rose1.jpg

rose2.jpg

  • Like 23
HungryChris

HungryChris

Posted
Posted
7 minutes ago, rarerollingobject said:

Pretty before, less pretty but more delicious after; apple puff pastry roses. 

I think they look pretty good after, too!

HC

  • Like 4
Anna N

Anna N

Posted
Posted
32 minutes ago, HungryChris said:

I think they look pretty good after, too!

HC

Totally gorgeous. 

  • Like 3

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

liamsaunt

liamsaunt

Posted
Posted

Leftovers from yesterday's breakfast repurposed into a sandwich.  Chicken sausage, scrambled eggs, spinach, tomatoes, and feta cheese on a Portuguese roll.

 

breakfast sandwich.jpgl

  • Like 13
Okanagancook

Okanagancook

Posted
Posted
On August 29, 2016 at 5:04 AM, rarerollingobject said:

Pretty before, less pretty but more delicious after; apple puff pastry roses. It's just slices of macerated apple, wound through puff pastry cups.

Baked with innards of apricot jam and cinnamon/clove/nutmeg/chilli and ground rose petal sugar.

 

 

rose3.jpg

rose1.jpg

rose2.jpg

Where on earth do you come up with these combinations!  Very unusual but delicious looking.

  • Like 3
HungryChris

HungryChris

Posted
Posted (edited)

Tripe soup from Adams Polish deli, Vernon, CT. I find that a bit of garlic powder and just enough hot sauce to get your attention makes it perfect. Will look to get more next trip.

HC

IMG_1912.JPG

IMG_1911.JPG

Edited by HungryChris (log)
  • Like 8
rotuts

rotuts

Posted
Posted

Egg Salad , ran out of toast :

 

Egg Salad.jpg

 

3 min HP IP'd egg  large.  chilled over night in frig w 11 of its friends , Hellmans , S & P

 

delicious.   this is one of the rare , if not unique instances  ( egg salad ) where a little less mayo is better than a little more.

 

IP thread here:

 

note the yolk.   Yum !

  • Like 8
robirdstx

robirdstx

Posted
Posted (edited)

After last night's heavy dinner, I wanted something much lighter for breakfast. I steamed a half dozen eggs on the stove top and, after letting them chill for a bit, had one for breakfast today.

 

image.jpeg

 

Easy peel!

 

image.jpeg

 

Perfect!

 

image.jpeg

 

Salt and Black Pepper added!

 

Edited by robirdstx (log)
  • Like 12
My eG Foodblog - My Spring Break: By The Bay And Through The Pass
Kim Shook

Kim Shook

Posted
Posted
3 hours ago, rotuts said:

Egg Salad , ran out of toast :

 

Egg Salad.jpg

 

3 min HP IP'd egg  large.  chilled over night in frig w 11 of its friends , Hellmans , S & P

 

delicious.   this is one of the rare , if not unique instances  ( egg salad ) where a little less mayo is better than a little more.

 

IP thread here:

 

note the yolk.   Yum !

I agree completely with less mayo for egg salad.  When I was looking for help to make perfect egg salad, folks here advised me to use much less mayo than I thought would be necessary and taste.  I probably use a third of what I used to!

  • Like 3

Kim

Kim's Cookbook

What Fresh Hell is This?

Kim Shook

Kim Shook

Posted
Posted
31 minutes ago, robirdstx said:

After last night's heavy dinner, I wanted something much lighter for breakfast. I steamed a half dozen eggs on the stove top and, after letting them chill for a bit, had one for breakfast today.

 

image.jpeg

 

Easy peel!

 

image.jpeg

 

Perfect!

 

image.jpeg

 

Salt and Black Pepper added!

 

 

I always steam my eggs now.  I saw it on America's Test Kitchen and it works for both soft- and hard-cooked.  Easier to peel, too, it seems to me.

  • Like 2

Kim

Kim's Cookbook

What Fresh Hell is This?

kayb

kayb

Posted
Posted
On 8/29/2016 at 7:04 AM, rarerollingobject said:

Pretty before, less pretty but more delicious after; apple puff pastry roses. It's just slices of macerated apple, wound through puff pastry cups.

Baked with innards of apricot jam and cinnamon/clove/nutmeg/chilli and ground rose petal sugar.

 

 

rose3.jpg

rose1.jpg

rose2.jpg

 

Just gorgeous. With a wedge of cheddar on the side!

 

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

rotuts

rotuts

Posted
Posted (edited)

@robirdstx 

 

nice.   very nice.  like the green onion addition.   do you   "" window-grow "" your own ?

 

now that I have some  sourdough bread from TJ 's   ( pigs that fly clone 0

 

Im thinking of a tomato - egg salad toastie soon

 

lightly toast sourdough in the CSB  for a little base line crunch    sliced tomatoes on top , hint of steam-broil on them

 

then a 2 egg salad on top of that.   steam broil until lightly golden.

 

egg salad is a frequently forgotten gem  sur-le-plate.

Edited by rotuts (log)
  • Like 2
HungryChris

HungryChris

Posted
Posted

The last of the leftover scalloped potatoes, stir fried zucchini, eggs and a side of kimchi. The potatoes and kimchi, to my surprise, were an epic combo. I loved it.

HC

IMG_1924.JPGIMG_1921.JPG

  • Like 9
blue_dolphin

blue_dolphin

Posted
Posted

Here's a "Summer Punch" plumcot and an "Emerald Beaut" pluot from the farmers market, brushed with a mix of ginger infused simple syrup and lemon juice, ready for the oven:

IMG_3619.jpg

 

The Emerald Beaut sort of fell apart during the last few minutes of broiling but still made it on to the plate:  toasted multigrain bread, goat cheese and broiled fruit:

IMG_3620.jpg

 

  • Like 13
scubadoo97

scubadoo97

Posted
Posted

I smoked a point end corned beef yesterday to make pastrami.  This morning used the ends and chopped them  up and mixed with a scramble egg for a pastrami and egg sandwich on toasted Cuban bread.  Topped with some baby kale so it sounded  healthy 

  • Like 4
shain

shain

Posted
Posted

Zucchini and carrot muffins with oatmeal bran, a little olive oil (though butter also works) and a touch of cinnamon. With very little added sugar, it's has a nice savory-sweet balance. The grated zucchini gives them a nicely moist texture. The carrot is finely diced to give some texture.

The muffins were served with tahini and ricotta.

I used a double baking method, in which I bake the muffins in their pan until just baked through, then take them out and place on a wire rack. I increase the oven temp a bit and turn on convection baking, the muffins go back in for 15min and turn brown and crisp from all sides, without over baking. I use this method for all muffins, both savoy and sweet.

20160827_205534.jpg20160827_205812.jpg

 

  • Like 10

~ Shai N.

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