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Breakfast! 2017 (Part 1)

Anna N

By Anna N
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Anna N

Anna N

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Egg looks great as does glass plate on background. 

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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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quiet1

quiet1

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2 hours ago, Anna N said:

 I had the same issue with porridge. If it was not eaten for breakfast it reappeared at lunch but this time it was cold and practically solid. But I quite enjoyed the savoury oatmeal I had for breakfast up thread. 

 

A simple savory approach that may also appeal, especiallly if using good quality oats, is just to sprinkle your bowl with some salt and cream or milk. My late husband preferred his that way (rather than heaped with sugar) and it really brings out the flavor of the oats.

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Dejah

Dejah

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On 2017-01-13 at 9:07 AM, Anna N said:

 

Savoury oatmeal.  Steel cut oats cooked in the Instant Pot with some chicken broth, onions and garlic.  Combination of cheddar and Gruyere cheese stirred in then topped with sautéed mushrooms, scallions and a sunnyside egg.  Oats were a little too al dente  and would've benefitted from more cheese and perhaps more salt.  Worth futzing with. 

Savoury oatmeal is something I grew up with in Hong Kong. Mom cooked it with pork bits.

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Dejah

www.hillmanweb.com

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Ann_T

Ann_T

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21 hours ago, blue_dolphin said:

Mmmmm...oatmeal.  I like to top it with some toasted nuts for crunch and some fruit.  I should make some.  But not today.

 

Po yegg on toast:

IMG_4342.jpg

 

Bluedolphin,   My husband would love your breakfast.   Perfectly poached.

 

Scones served on our serving Coasters January 15th, 2017.jpg

Scones with a friend's Blackberry Jam, served with coffee on one of our "serving" coasters. 

 

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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Anna N

Anna N

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image.jpeg

 

Cambozola and wildflower honey on home made bread. 

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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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Tri2Cook

Tri2Cook

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I know I'm frequently guilty of posting without pictures... but I had a bowl of rice for breakfast. Just your basic white rice with a little butter, salt and pepper. Didn't seem worth the bother of taking and posting a picture.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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chromedome

chromedome

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On 14/01/2017 at 0:04 PM, lindag said:

I do not like oatmeal yet I feel like I should.  it's something from my childhood when I had to eat it for breakfast many time during the winter season (Midwest = snow time).

I have bought steel cut oats (Bob's Red Mill) and would like to find a way to cook them that would be good. I have a rice cooker (Zojirushi) that has a porridge setting.  For me I think it's mostly the texture that I object to.

Are there additions to the oats that are better than others?

If you grew up eating oatmeal made with rolled oats, you'll find the texture is very different. Much more (for lack of a better word) "grain-y" than the rolled kind, more of a risotto texture. 

 

I'm not a fan of Bob's oats, to be honest. Conventional steel-cut oats call for 1 part oats to 4 parts water and 20 minutes or so of cooking time; Bob's call for 1 part oats to 2 of water and just 8 minutes' cooking time (IIRC). I found them unpleasant when cooked per the instructions...I went closer to 3 parts water and cooked them longer. When cooked per the directions I found they had an uncanny ability to cling to my teeth.  

“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

 

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liuzhou

liuzhou

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Cue Canned Heat - On The Road Again

 

This morning, 罗秀米粉 - luó xiù mǐ fěn, 罗秀 - luó xiù is a town in south-eastern Guangxi and 米粉 - mǐ fěn is rice noodles. So Luoxiu Rice Noodles. Simple but delicious. Eaten by the roadside.

 

罗秀米粉.jpg

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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chefmd

chefmd

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Making side dish for tonight's dinner with recently cooked Christmas lima beans and previously frozen white beans and tomato/eggplant stew.  Decided to poached an egg for breakfast shakshouka style.

 

image.jpg

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Anna N

Anna N

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image.jpeg

Had to know if the bread I made yesterday was worthy of toast. Adornments called out to me but I held my ground. 

 

 

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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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blue_dolphin

blue_dolphin

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Unlike the previous 2 posts, I have no lovely homemade bread for my toast, but I have adornments aplenty!  

IMG_4352.jpg

The other day, there was a spinach-artichoke grilled cheese write-up over on Serious Eats.  I was dying to try it with some tomato soup.  This AM,  I cooked up the onion, spinach, artichoke mix but the hungries got the best of me before I could make the soup so I had these melty toasties instead.  On toasted ciabatta, topped with Swiss.  I thought the veggie mix should really have included mushrooms but I had none so I compensated with some pickled mushrooms along side.  Nice contrast!

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HungryChris

HungryChris

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43 minutes ago, blue_dolphin said:

Unlike the previous 2 posts, I have no lovely homemade bread for my toast, but I have adornments aplenty!  

IMG_4352.jpg

The other day, there was a spinach-artichoke grilled cheese write-up over on Serious Eats.  I was dying to try it with some tomato soup.  This AM,  I cooked up the onion, spinach, artichoke mix but the hungries got the best of me before I could make the soup so I had these melty toasties instead.  On toasted ciabatta, topped with Swiss.  I thought the veggie mix should really have included mushrooms but I had none so I compensated with some pickled mushrooms along side.  Nice contrast!

 

In my case it was inspired by an abundance of leftovers: This unlikely combination snatched a stunning victory from the jaws of defeat in the stadium of leftovers this am. Broiled brie, sauteed red and cubanelle peppers, snow peas on Tuscan toast.

HC

IMG_0852.JPG

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Anna N

Anna N

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@blue_dolphin

 

I find the "hungries" frequently interfere with my plans.  Your sandwich is surely resonating with me  but the tomato soup not so much. I understand that it's an accepted pairing but I was raised in the wrong country, I think, to appreciate that.

 

edited to add

I just linked to the original recipe and I have to say it would not have caught my attention at all.  Toasties I understand and enjoy but closed grilled cheese sandwiches -- no.  I have all the makings at the moment so it may appear on my table in the not-too-distant future as a toastie.

Edited by Anna N (log)
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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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Anna N

Anna N

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image.jpeg

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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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