Breakfast! 2016 (Part 2)

[robirdstx]

6 hours ago, Okanagancook said:

Coulda used the CCO for the reheat, if you have one.

 

Nope, don't have one. Should have mentioned that I used a stainless steel mixing bowl to cover the food to keep the moisture in while the buns and burger reheated on the griddle. 

Edited September 7, 2016 by robirdstx (log)

[Anna N]

 

When a friend drops off some farm-fresh eggs............

 

[blue_dolphin]

Greens sautéed with a little garlic, topped with squares of baked  polenta and blue cheese:

I put a little prosciutto in the polenta when I cooked it up the other day.

[blue_dolphin]

Pulled out the grill pan this AM for grilled polenta and farmers market O'Henry peaches:

A little goat cheese, a tiny drizzle of warm maple syrup and fresh thyme.

[liuzhou]

1 hour ago, blue_dolphin said:

A little goat cheese, a tiny drizzle of warm maple syrup and fresh thyme.

 

Oh, yes please!

[robirdstx]

Maruchan Ramen Noodle Soup - Pork Flavor. Quick, cheap and filling.

 

 

[blue_dolphin]

Polenta crostini platter !   Three diamond shapes with tapenade and sharp cheddar cheese.  Two little triangles with goat cheese and a dab of plum and ginger jam.

[kayb]

No photo, but as I was still starving this morning, I stopped by a little diner after taking my grandson to pre-school (he had a McDonald's hash brown and a biscuit in the car on the way to school, which made me shudder, but carbs are about all the kid will eat!) and pigged out on a proper breakfast; bacon, over easy eggs atop hash browns, and a biscuit. Some orange juice and lots of coffee.

 

I feel refreshed and renewed. That hit the spot.

[liuzhou]

You can call me boring, but I don't care. It was wanted this morning.

 

A pair of hard-boiled ova with toasted home-made bread and butter. Strong black coffee. No apologies.

[Anna N]

@liuzhou

 

No apologies needed or as my Gran would say, "A bit of what you fancy does you good."

 

 Was supposed to be breakfast but an early morning visitor has pushed it so that it is probably going to be lunch also.   Sweet potato frittata/tortilla --  not sure I know the difference --  with some blue cheese. 

 

[blue_dolphin]

2 hours ago, liuzhou said:

You can call me boring, but I don't care. It was wanted this morning.

A breakfast that just hits the spot is the very best kind!

 

Case in point:

:

Po yegg.

[scubadoo97]

Started the day with huevos rancheros.   Cooked down a can of diced tomatoes and chilies and fortified it with ground ancho, guajillo and morita chile powder.  Fried corn tortillas and dredged them in the sauce, topped with fried eggs and a side of  roasted corn relish and sliced avocados.  Great way to start the day

[ProfessionalHobbit]

 

Insalata di tonno e fagioli mirtillo rosso, adapted from "Mastering the Art of Italian Cuisine", pages 286-287.

 

Original recipe uses cannellini beans.  This version has some tonno sott'olio from last weekend's effort, plus some cooked cranberry beans instead of the cannellini beans.

 

The red onion was blanched for 1 minute in ice water to eliminate any "bite".  This is really simple and takes about 10 minutes to prep.

[MSRadell]

45 minutes ago, ProfessionalHobbit said:

The red onion was blanched for 1 minute in ice water to eliminate any "bite".  

I see other people that say they blanch a red onion (or any other onion for that matter) and my question is why do you do that? If you don't like the flavor of the onion and don't use them. By blanching you are doing nothing but getting rid of the onion flavor. If you don't like onion flavor than don't use it or you something else. What am I missing here?

[scubadoo97]

I don't think it takes out the onion flavor.  Just the harsh bite which can mask the onion flavor.  YMMV

[Martin Fisher]

14 minutes ago, scubadoo97 said:

Just the harsh bite  [...]

 

Yeah, it's a technique that Rick Bayless has advocated for a very long time. 

 

"Follow the lead of cook’s in Mexico everywhere who love to add raw onion to many dishes but don’t love the aftertaste: scoop chopped onion into a strainer and rinse well under cold water."

[ProfessionalHobbit]

4 hours ago, scubadoo97 said:

I don't think it takes out the onion flavor.  Just the harsh bite which can mask the onion flavor.  YMMV

 

Exactly.

 

Also, chacun à son goût as that saying goes.

[gfweb]

4 hours ago, DiggingDogFarm said:

 

Yeah, it's a technique that Rick Bayless has advocated for a very long time. 

 

"Follow the lead of cook’s in Mexico everywhere who love to add raw onion to many dishes but don’t love the aftertaste: scoop chopped onion into a strainer and rinse well under cold water."

Blanching also kills whatever in onion gives me agita

[rotuts]

I routinely soak sliced / chopped red onion if the onion is harsh   plenty of onion flavor left

 

can't say where I first read about this  but there are plenty of explanations on the web :

 

http://www.thekitchn.com/take-the-bite-out-of-raw-onions-with-this-one-simple-step-61685

 

etc

 

the sulfur compounds are water soluble.

 

Ive read somewhere that restaurants also do this       the onions keep in the ice water and stay ' sweet ' for a while

[robirdstx]

Breakfast Tacos!

 

Hash Brown Potato, Scrambled Egg, Crispy Bacon and Shredded Cheese on a Flour Tortilla

 

 

Rolled and Ready To Eat!

 

 

Edited September 11, 2016 by robirdstx (log)

[Anna N]

 

Egg and fried kielbasa.  

[blue_dolphin]

Reading @chefmd and @rotuts comments about dried kalamata olives over on the TJ's thread made me want to open up the packet I bought yesterday.

So breakfast was this plate of nibbles:

Grape tomatoes, toasted ciabatta, Greek sheep's milk feta and those olives.

[gfweb]

Got in unGodly late last night thanks to weather and AA not wanting to fly with a bird in the engine. Sheesh, that's why there's two engines, right?

 

A hearty breakfast was needed. Chorizo, cheddar and pico de gallo quesadilla (pre folding and cooking)

 

[Mmmpomps]

Poached egg over grits:

[ProfessionalHobbit]

Leftover penne with tonno sott'olio and tomato sauce, and leftover zucchini and basil soup.

 

And I began prep for tonight's dinner:

 

 

The chicken was seasoned with a 1:1 mixture of kosher salt and black pepper, inside and out, then trussed and set atop a rack.  Coarsely diced Yukon Gold potatoes, carrots and celery underneath that were similarly seasoned and dressed with olive oil.  

 

The chicken will eventually roast at 450 for 1 hour, 20 minutes, after which a pan gravy will be made with some thyme and summer savory mixed in.

 

to be continued...