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blue_dolphin

Breakfast! 2016 (Part 3)

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22 minutes ago, liuzhou said:


Best poached egg porn so far!

Thank you - I was thinking of making it my avatar!

Eggs purchased at yesterday's farmers market from these folks who pasture their chickens in an orange grove.  The chickens control weeds and fertilize the trees.  Must be plenty of bugs and stuff for them to produce those pretty golden yolks. 

With those beautiful fresh eggs, poaching is the only way to go!

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I was quite shocked when I moved to Alberta and all the eggs had pale, wishy-washy yolks. Eventually I learned that they weren't any less (or more) fresh than supermarket eggs anywhere else, the pale colour was just from feeding on barley. I found farm markets to buy from after the first few months, so it was a non-issue, but it was disconcerting initially. 

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Fat=flavor

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Shirred eggs, toast, and moo juice. 

 

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Chevre from The River's Edge Goat Dairy in Arthur, Ontario, apricot jam. 

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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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 Yesterday I think I finally baked a loaf of non-white bread that I can actually enjoy. After eating a warm slice with just butter on it, I sliced and froze the rest. This morning I pulled out two slices from the freezer and toasted them. With a schmeer of chevre and some homemade cherry jam this made a very satisfactory breakfast as I waited for my groceries to be delivered.

 

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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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We live within a half mile drive of 2 Indian casinos, Foxwoods and Mohegan Sun. Each has a few restaurants that are interesting and each has a buffet of some sort. They are not world class and do not have the competition level as those in Las Vegas, but every few months, we will decide to pay a visit. Some years ago and quite by accident, we discovered that if you get into the $10 breakfast queue at Mohegan Sun, Seasons Buffet at 10:30 am, by the time you are seated, the buffet changes over to the more expensive and broader menu, lunch service. That is what we did yesterday. I do not like wasting food and cannot eat a whole lot at one time nor do I like being uncomfortably full, so I only put items on my plate that I know I will finish. Here is a smattering of what we had:

Cheese Omelet with bacon

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Perogies

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Clam Chowder and Fried Shrimp

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Lobster Bisque and a few more Fried Shrimp

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Oysters

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Lobster Mac & Cheese, a BBQ Rib, Crab Rangoon, a Gioza and Mac Salad

Lobster mac & Cheese, Gioza, Crab Rangoon and Mac & Cheese.jpg

Sushi and a Gioza

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and the beginning of the end, Watermelon.

Let me add that people watching at a buffet is also always on the menu.

HC

the begining of the end 2.jpg

 

 

 

 


Edited by HungryChris (log)
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4 hours ago, HungryChris said:

We live within a half mile drive of 2 Indian casinos, Foxwoods and Mohegan Sun. Each has a few restaurants that are interesting and each has a buffet of some sort. They are not world class and do not have the competition level as those in Las Vegas, but every few months, we will decide to pay a visit. Some years ago and quite by accident, we discovered that if you get into the $10 breakfast queue at Mohegan Sun, Seasons Buffet at 10:30 am, by the time you are seated, the buffet changes over to the more expensive and broader menu, lunch service.

 

 

 

 

 

 

 

I picture @Fat Guy looking down smiling!

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There is definitely a marked difference between weekday eating and weekend eating at Casa Hobbit.

 

Like today's breakfast:

 

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5 leeks that have been cleaned and trimmed. Lay in a steamer basket set atop a pot filled to 1/4" depth with cold water.

Bring water to a boil, then steam the leeks in a covered pot for 10 minutes. Remove from heat and cool.

 

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Pre-heat oven to 325 F. Split the leeks in half and lay them side by side in a roasting pan or baking sheet. Season with salt, black pepper and olive oil. Roast leeks for 30 minutes.

 

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1 quart shelled cranberry beans with enough cold water to cover, a pinch each of salt and black pepper, and a couple of rosemary sprigs, and 2 tbsp. olive oil.

Bring to a boil, then reduce heat so that the beans simmer. Simmer for 30 minutes, then drain. Use half of the beans for the salad whose recipe follows, and reserve the remainder for another dish. Reserve the bean cooking broth if you like.

 

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Clockwise from upper right: 1/4 cup extra-virgin olive oil; 3 tbsp. julienned red onion in ice water; 4 tbsp. red wine vinegar; 3 tbsp. diced pancetta; 1/4 cup coarsely chopped parsley.

Let the red onion sit in the ice water bath for 5 minutes, then drain and reserve until needed.

 

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1 head radicchio, thinly sliced.

 

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Fry the pancetta until crisp. Drain, reserving 4 tbsp. pancetta drippings. Lay pancetta atop paper towels to drain off the fat.

 

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Combine radicchio with pancetta, cooked cranberry beans, red onion, red wine vinegar, pancetta drippings, extra-virgin olive oil and parsley. Taste for salt and black pepper, then serve immediately.

 

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Roasted leeks with fried egg and shaved Parmigiano-Reggiano cheese, with radicchio, pancetta and cranberry bean salad.

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The Spamwise Chronicles

 

"Always explore your garden and go to the market before you decide what to cook." --Alice Waters

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Haven't been here in a while, here's what I had this morning..:rolleyes:

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Yetty CintaS

I am spaghetttti

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1 hour ago, spaghetttti said:

Haven't been here in a while, here's what I had this morning..:rolleyes:

 

Great to see you again, spaghettti!

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Dejah

www.hillmanweb.com

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Hi, Dejah! Have missed being here...hope to poke my head in more often :x

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Yetty CintaS

I am spaghetttti

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(sigh) Today's breakfast? Lightly scorched steel-cut oats. Again. 

 

If I'm going to work while breakfast is cooking, I gotta remember to set timers. 

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Fat=flavor

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image.jpeg

 

Cheese and tomato toasties. 

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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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Bartlett pear that has been ripening in the "nest" for a week.

HC

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Fridge clean-out breakfast:  after cutting off the moldy bits, I grated the remaining sliver of sharp cheddar into the last of the smoked corn mayo, sautéed some greens about to head south, chopped the last of some pickled red onions and leftover chicken and put it all into a quesadilla.

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I don't always drink before 10am in the morning, but when I do, it's fresh yuzu syrup, yuzu-shu and champagne cocktails, with butter-poached lobster tails stuffed into toasted, buttery brioche hot dog rolls and topped with smoked salt, white pepper and grated yuzu zest.

 

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@blue_dolphin

 

 I keep coming back to your quesadillas.  I forget who said it but someone claimed that anyone can make a good meal when presented with perfect ingredients. I have no doubt that is true but my admiration goes for anyone who can scrape the mould off the cheese,  make the best of fading greens and still come up with something that I would be more than happy to dig into.  

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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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I hear you. My favorite part of Jacques Pepin's memoirs was his description of his mother circling the town's market, then aggressively haggilng over the most "suspect" produce to get the lowest possible price. That, my friends, is old-school frugality. 

 

When my kids were little, there were many times when all of my produce came from the discount cart. I've always maintained that culinarily, time and money exist on a continuum. The more you have of one, the less you need of the other. 

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Fat=flavor

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Brunch: Omelette with dukkah; peas and bell pepper with scallions aniseed and dill; toast with white cheese and dukkah; a not big enough plate.

 

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Edited by shain (log)
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~ Shai N.

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image.jpeg

Toasted, home-made bread, home-made goat cheese, which was a gift, and some tomato pesto.  

 

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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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breakfast from ALDI :

 

aldi Sausage.jpg

 

needed mayo, went to Aldi

 

Brat from germany ,  micro'd then torched.  grainy mustard   and red onion,

 

nice

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15 hours ago, rarerollingobject said:

I don't always drink before 10am in the morning, but when I do, it's fresh yuzu syrup, yuzu-shu and champagne cocktails, with butter-poached lobster tails stuffed into toasted, buttery brioche hot dog rolls and topped with smoked salt, white pepper and grated yuzu zest.

 

IMG_8925.JPG

IMG_8924.JPG

IMG_8926.JPG

 

 

RRO, I would happily dig into that breakfast with you!

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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