Breakfast! 2016 (Part 2)

[kayb]

On 7/29/2016 at 9:47 AM, blue_dolphin said:

Probably the last iteration of the bacon-egg-muffin.  With sweet potato fries, watermelon and tomato.

Toast bread round, pre-bake w/o egg for 5 min, add egg and bake an additional 8 min.  400 degF steam-bake in Cuisi steam oven.

Bacon crispy - check

Toast round crisp - check

Egg yolk runny - check

 

I much appreciate @robirdstx's suggestion to pre-cook the bacon cup with toast round and spinach/mushroom/onion layer and @rotuts's recommendation of a CI piece on baked eggs Florentine.

The sweet potato fries were the last of a bag in the freezer and I put them into the unused muffin cups to bake along with the egg.

 

 

That is a thing of beauty. What was the temp?

 

On 7/29/2016 at 10:34 AM, rotuts said:

TJ's SPF's neer worked for me.  did not think to use the CSB

 

that's the temp and total time  if one were not to use cups ?

 

Ill try them again.

 

Re: SPFs -- if you have Schwan's delivery frozen stuff in your 'hood, they do a good SPF.

 

[blue_dolphin]

7 minutes ago, kayb said:

That is a thing of beauty. What was the temp?

 

Thank you!  Temp was 400 deg F steam-bake in Cuisi steam oven.

[HungryChris]

I sliced up a bit of the big kahuna zucchini that I picked yesterday and made zucchini fries with the non seed part.

HC

[scubadoo97]

Went really simple this morning and made Pan con Tomate.  Didn't want to waste the tomato water.  My wife commented it needed vodka 

 

 

[blue_dolphin]

A small wedge of a cream cheese quiche (sort of a savory cheesecake) with spinach, mushrooms and onions, watermelon and tomato.

[ProfessionalHobbit]

 

 

 

 

 

 

 

 

Pan-roasted baby artichokes.

 

 

 

 

Cranberry beans with guanciale and tomato.

 

I'm taking a page from @rarerollingobject and making egg-less breakfasts more often.  Imitation is the sincerest form of flattery as the saying goes.

[scubadoo97]

Hearty breakfast PH.  Are those carrot top greens?

[ProfessionalHobbit]

Thyme and chervil along with 1 cup shelled cranberry beans, 3 cups cold water, a glug of extra-virgin olive oil, a pinch each of kosher salt and black pepper.

Edited July 31, 2016 by ProfessionalHobbit (log)

[scubadoo97]

Thanks.  I have a bunch of carrots with tops in the fridge and need ideas to use the tops 

[ProfessionalHobbit]

I use them in stock and also in salsa.  I usually go easy on them because they can be bitter.

[Okanagancook]

3 hours ago, scubadoo97 said:

Thanks.  I have a bunch of carrots with tops in the fridge and need ideas to use the tops 

There is a recipe for "roasted carrots with carrot-top pesto" from July 2013 page 91.  Uses basil also. Should be able to find it on their website.

[Spork]

 

Don't know where they got it from, but:

 

Real pepper. Nanny would have used hot banana. I use habanero. Milk and cream are two different things.

 

http://www.chowhound.com/pictures/fall-soup-recipes/smoked-paprika-rutabaga-bisque

[Spork]

2 minutes ago, Winston Jefferson said:

 

A rutabaga is within season during the Fall and Winter months. Surely you would not eat a tomato in December? Thus why would one prepare a rutabaga dish in July?

 

 

You confine your thoughts to the Northern Hemisphere.

[blue_dolphin]

7 hours ago, ProfessionalHobbit said:

Cranberry beans with guanciale and tomato.

I love beans for breakfast - so satisfying!  Especially with some bitter greens and a nice poached egg (aka chicken-bean) on top! 

[ProfessionalHobbit]

2 hours ago, Spork said:

 

Don't know where they got it from, but:

 

Real pepper. Nanny would have used hot banana. I use habanero. Milk and cream are two different things.

 

http://www.chowhound.com/pictures/fall-soup-recipes/smoked-paprika-rutabaga-bisque

 

Definitely an underappreciated and underrated vegetable.

[chefmd]

What will we see on your table?  You are criticizing other posters's cooking. Please show your creations.

[scubadoo97]

4 hours ago, Okanagancook said:

There is a recipe for "roasted carrots with carrot-top pesto" from July 2013 page 91.  Uses basil also. Should be able to find it on their website.

Thanks.  I did pesto the last time I had tops.  Was recently looking at a recipe by Michel Richard.  A little more involved but looked good. I may have to give it a try

[HungryChris]

I tried my hand at zucchini fritters this morning. They were good, but did not seem worth the effort when compared to simply frying the breaded coins. I bought the big hot sauce with the intention of using it to refill my smaller bottle, but then discovered it had a shaker top too.

HC

[kayb]

I got up hungry this morning (because I didn't have time to eat dinner last night amid canning tomatoes), so I cooked bacon (needed some chopped up bacon to keep in the fridge anyway), and eggs. Added a slab of Anadama bread toasted in the CSO, topped with some fresh ricotta and apple butter.

 

 

I'm ready for the day.I

 

[blue_dolphin]

Toasted ciabatta, fig and chili jam, sharp cheddar

[Okanagancook]

melba toast topped with ham, boiled egg and a cherry tomato = four bites, all be them, large bites.  (when no one is looking) 

[HungryChris]

Tomato sandwich, as promised in the gardening thread.

HC

[Shelby]

Jealousy abounds.  I can almost taste that 'mater.

[HungryChris]

13 minutes ago, Shelby said:

Jealousy abounds.  I can almost taste that 'mater.

I have to admit, it was good. Something I'll think about all winter, Shelby.

HC

[blue_dolphin]

More stuff on toast.  

Today's version taken from Smitten Kitchen's Summer Squash Pizza.  I planned to make the Sara Moulton zucchini with lemon and thyme later on today so I did the grating and salting and pulled out a handful for this and mixed in some grated gruyere.

Instead of a pizza crust, I put the zucchini/gruyere mixture on toasted ciabatta that I rubbed with garlic and drizzled with olive oil.  Sprinkled with a bit of parm and into the Cuisi oven for 10 min.

I must consider trying the pizza as it looked really good and I bet the leftovers would be excellent for breakfast....maybe even with an egg on it !