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Breakfast! 2016 (Part 3)

blue_dolphin

By blue_dolphin
in Cooking

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blue_dolphin

blue_dolphin

Posted
  • Topic Starter
Posted

This is the Pecan, Pepper Jelly and Stinky Cheese Panini from Deep Run Roots.

IMG_3932.jpg

Multi-grain bread, jalapeño-peach glaze (from the jalapeño-peach chicken recipe in the book, salt & butter roasted pecans, triple-creme brie substituted for the Époisses called for in the recipe.

I was tempted to add some blue cheese since the brie was super-rich but not particularly stinky.  I resisted, but will do it next time.

  • Like 12
liuzhou

liuzhou

Posted
Posted

Some idiot opened a 小笼包 xiǎo lóng bāo shop right next to my home! I have no chance! If only she did a good black coffee (or chilled champagne instead) I'd marry her! THe only drink she has is warm soya milk. Yuck!

 

buns.jpg

 

 

  • Like 12

...your dancing child with his Chinese suit.

 

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

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Thanks for the Crepes

Thanks for the Crepes

Posted
Posted
  On 10/22/2016 at 1:25 PM, shain said:

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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@shain,

 

I like your breakfast a lot!

 

I was unfamiliar with dukkah, so Googled. If this version is anywhere near the authentic thing, I might even be able to get it here, along with a lot of others in the USA.

 

What do you think about their formulation? It also seems a bit pricey for what goes into it. Is that normal where you are? Perhaps you make your own and would share your ingredients and method? I would appreciate any thoughts you have on it.

  • Like 1

> ^ . . ^ <

 

 

shain

shain

Posted
Posted
  On 10/23/2016 at 7:25 AM, Thanks for the Crepes said:

 

@shain,

 

I like your breakfast a lot!

 

I was unfamiliar with dukkah, so Googled. If this version is anywhere near the authentic thing, I might even be able to get it here, along with a lot of others in the USA.

 

What do you think about their formulation? It also seems a bit pricey for what goes into it. Is that normal where you are? Perhaps you make your own and would share your ingredients and method? I would appreciate any thoughts you have on it.

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There is no real recipe for dukkah, it changes from one region to next and from one family to another. Sesame, coriander are almost always included, and so does a nut of sorts, I use peanuts, but almonds, pistachios or hazelnuts should work as well. The other ingredients are some spices and salt. TJ's version seems to be quite high on the anise notes, I haven't had a version such as that, but it does sound good, and is definitely not inauthentic. 

 

My recipe is (roughly) as follows :

- 3 parts sesame 

- 1 part coriander seeds

- 1 part peanuts

- 1 part cumin seeds

- a little salt 

Toast the ingredients well in a pan or an oven until very aromatic, nutty and browned. Peanuts are best toasted independently or bought pre toasted (you can use slated peanuts  - just omit the salt from the recipe), they take longer to toast due to their size. For the same reason, the coriander is best placed in the pan a minute before the rest of the spices (cumin and sesame). Place the toasted ingredients and salt in a food processor and pulse to receive a somewhat coarse mill.

If you make a large amount, it is best stored in a fridge or freeze. 

It is great with breads or eggs. And I prefer to match it with browned butter, rather then olive oil. 

 

  • Like 2

~ Shai N.

Thanks for the Crepes

Thanks for the Crepes

Posted
Posted

Thank @shain,

 

I'm sure I can make your version for less than $1.00 US per oz. I even have all the ingredients. I just never thought to combine them in that particular way. 

 

Bookmarked!

 

I did not care for the anise either, so that is good news to me, and brown butter is appealing too. I like the fact too that I might be able to make small amounts to be used at once in my mortar and pestle.

  • Like 1

> ^ . . ^ <

 

 

chefmd

chefmd

Posted
Posted

A friend gave me a carton of eggs from her backyard chickens.  Look at that bright tall yolk.  Served with left over small pork chop but the egg was definitely a star!

 

image.jpg

  • Like 9
chefmd

chefmd

Posted
Posted
  On 10/23/2016 at 6:37 AM, liuzhou said:

Some idiot opened a 小笼包 xiǎo lóng bāo shop right next to my home! I have no chance! If only she did a good black coffee (or chilled champagne instead) I'd marry her! THe only drink she has is warm soya milk. Yuck!

 

buns.jpg

 

 

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I would marry her too!  

  • Like 1
Duvel

Duvel

Posted
Posted

Headed out today to 208 on Hollywood road, an osteria with a nice brunch buffet (and a kid's playroom for a relaxed morning*). Buffet was good, a lot of seafood (crabs, octopus salad, home-cured salmon, ...) and salads. Extensive antipasti section as well. The offer comes with a main as well and I opted for Eggs Benedict. It was just ok. Bit then again, even a mediocre Eggs Benedict is still very satisfying ...

 

* all the guys attending made fun that it would be an even more relaxed morning if we would take the free flow of wine & beer offer as well. Strangely, none of the ladies attending made any attempt to agree ...

WP_20161023_11_58_00_Rich.jpg

  • Like 11
blue_dolphin

blue_dolphin

Posted
  • Topic Starter
Posted

A split and toasted TJ's Parmesan & rosemary roll smeared with a mix of jalapeño-peach glaze (from Deep Run Roots Jalapeño-Peach Chicken recipe) and Dijon mustard, chicken and a slice of prosciutto.

I wasn't going to post this as it was quite similar to something I posted not long ago but it was really good, it's half-eaten here:

IMG_3935.jpg

It's now all gone!

  • Like 8
Katie Meadow

Katie Meadow

Posted
Posted

I am always impressed by the variety in the breakfast thread. Ninety nine mornings out of one hundred I eat toast with butter and marmalade. I do enjoy several types of bread, as long as it gets toasted. Once in a while we make popovers, but only if we have forgotten to buy bread.

 

I could imagine pho or some kind of Asian soup for breakfast, not that I ever have leftover pho around. What I would really love is someone who plies the streets with a pho cart every morning. You hear them calling or ringing a bell and you run outside with your big bowl in hand. Then half an hour later the Vietnamese Coffee Cart comes by....

  • Like 6
Anna N

Anna N

Posted
Posted
  On 10/24/2016 at 4:00 PM, Katie Meadow said:

I am always impressed by the variety in the breakfast thread. Ninety nine mornings out of one hundred I eat toast with butter and marmalade. I do enjoy several types of bread, as long as it gets toasted. Once in a while we make popovers, but only if we have forgotten to buy bread.

 

I could imagine pho or some kind of Asian soup for breakfast, not that I ever have leftover pho around. What I would really love is someone who plies the streets with a pho cart every morning. You hear them calling or ringing a bell and you run outside with your big bowl in hand. Then half an hour later the Vietnamese Coffee Cart comes by....

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 I second your motion.

  • Like 2

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

chromedome

chromedome

Posted
Posted
  On 10/24/2016 at 4:00 PM, Katie Meadow said:

I am always impressed by the variety in the breakfast thread. Ninety nine mornings out of one hundred I eat toast with butter and marmalade.

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In my case, it's almost invariably steel-cut oats. The odd time I'm not hungry, or don't have oats ready to go, I'll just have tea and toast.

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

"My imagination makes me human and makes me a fool; it gives me all the world and exiles me from it." Ursula K. Le Guin

Smithy

Smithy

Posted
Posted

"Chocolate persimmon", @FrogPrincesse?  Please tell more.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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FrogPrincesse

FrogPrincesse

Posted
Posted
  On 10/24/2016 at 6:18 PM, Smithy said:

"Chocolate persimmon", @FrogPrincesse?  Please tell more.

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It's a variety of persimmon. They are on the smaller side, a bit elongated, and have seeds. They get very soft as they ripen and are quite delicious!

 

http://www.specialtyproduce.com/produce/Tsuru_Noko_Chocolate_Persimmons_5497.php

  • Like 1

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IowaDee

IowaDee

Posted
Posted

Oh how I love persimmons.  As a little girl, I would have them when I visited my "nice" Nana.  I never saw them anywhere else. For a long time, I thought she arranged for them just for me and no one else ever got to even taste one.  Yes, she was that special to me. I still associate the taste with being a loved grandchild.  Perfect breakfast!

  • Like 7
kayb

kayb

Posted
Posted
  On 10/25/2016 at 2:31 PM, blue_dolphin said:

Pilot project.  Sunchokes, given to me by a friend, sliced and roasted.  Tomato chutney alongside.

IMG_3946.jpg

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So how were they?

 

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Anna N

Anna N

Posted
Posted
  On 10/25/2016 at 4:51 PM, blue_dolphin said:

They tasted really good.  The pilot is also to test The *ahem* aftereffects of Jerusalem Artichokes so I started with just a small quantity.  So far, so good :D!

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 I did not quite know how to ask the question.xD

  • 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

chromedome

chromedome

Posted
Posted

Like beans, they incline one to flatulate. :P

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

"My imagination makes me human and makes me a fool; it gives me all the world and exiles me from it." Ursula K. Le Guin

Anna N

Anna N

Posted
Posted

image.jpeg

 

A few days ago I realized my clamshell of cherry tomatoes was rapidly going south. I cut the tomatoes in half, added some crushed garlic, some thyme sprigs, some salt and some olive oil and blistered them in a hot oven. I put them in a clean jar and have been enjoying them since. Breakfast was homemade toasted bread with homemade "chevre" and some of these tomatoes which I piled onto the cheese to make a very messy tartine.

  • Like 8

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

Duvel

Duvel

Posted
Posted
  On 10/27/2016 at 11:43 AM, Anna N said:

image.jpeg

 

A few days ago I realized my clamshell of cherry tomatoes was rapidly going south. I cut the tomatoes in half, added some crushed garlic, some thyme sprigs, some salt and some olive oil and blistered them in a hot oven. I put them in a clean jar and have been enjoying them since. Breakfast was homemade toasted bread with homemade "chevre" and some of these tomatoes which I piled onto the cheese to make a very messy tartine.

Expand  

Homemade "chevre" - care to share how you do that ?

  • Like 1
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