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Breakfast! 2017 (Part 1)


Anna N
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That's brilliant. I'm going to make leek and potato soup one night soon for dinner and make sure there are leftovers for breakfast. This would be a real departure for me, although I would have pho for breakfast if it was delivered by a cart, which means I never do. Generally I swear by non-variety for breakfast; ninety nine times out of one hundred it's toast, just toast. Almost always with home made marmalade, once in a while with cinnamon sugar. In the summer when there are good tomatoes,  every so often I really like toast with ricotta and a slice with a little salt. One thing I would never turn down is a toasted bagel with cream cheese and lox. If someone else makes it for me I will eat steel cut oats, but only rarely. I dislike going out for breakfast or brunch and if, god forbid, the newspaper isn't delivered, I get agitated.

 

I love reading this thread because it is so not me. Although the pictures of poached eggs make me somewhat ill.  In the morning, along with not much variety, I prefer not cooking and not talking. The not talking thing has driven my husband wild for nearly forty years. Right now it is 2am, so I might be just a tad grumpy at breakfast.

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image.jpeg.e8215c332acf8b30b0c9a59654a13367.jpeg

 

 Farm-fresh eggs scrambled with tomatoes, onions and peppers. Done in my small Darto pan without a sign of sticking!  It is now more nonstick than my nonstick. 

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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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image.jpeg.66d0219fdde285c388ce20c75503bd4b.jpeg

 

 Big breakfast because lunch is unlikely to happen.   Appointments you know. These are farm fresh eggs so I feel I need to apologize to the hen for mutilating one of them. To accompany the eggs:  two sausages, blistered Campari tomatoes and a low-carb waffle.   Should hold me for most of the day.

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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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Gabrielle Hamilton's celery toasts

IMG_4458.thumb.jpg.ffdb87b3ef42097f49ee4c2ac4ab40f8.jpg

Thin slices of multigrain toast, buttered and topped with Cambazola and celery salad. 

I was mixing up a cheese ball to bring to a party tomorrow and had the scallions and Cambazola out on the counter when I realized that it was getting late and I should eat something so I went with what was in front of me!

 

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Yesterday, I treated myself to brunch at Brennan's; it's the only place I know that brunch is well worth 50 bucks.

 

Started with a mimosa:

 

mimosa.thumb.jpg.e5f1b0e51cae886e1362a9cef894d8be.jpg

 

Then one of the best brunch dishes I've had in New Orleans: Egg yolk carpaccio.

 

58b07710c4424_eggyolkcarpaccio.thumb.jpg.66b5defbdca71a1dc7fb6b042ab32cbd.jpg

 

The waiter gave me details: egg yolks cooked SV with seasonings; broken into a shallow plate, topped with grilled shrimp that are in turn topped with diced Canadian bacon and a tangle of sweet potato strings. (Not certain what the green strings were; there were a few there for contrast, I guess, but they had no definable taste. Truth be told, the sweet potato didn't have a lot of taste, either, until I sopped it through egg yolk. Finished off the yolk with a piece of Leidenheimer bread.

 

I loved the plate, too.

 

And the main dish: Eggs Hussarde, a Brennan's original specialty.

 

58b077175453a_eggshussarde.jpg.8949e51ce299ab3dc8f50301c7ee7a10.jpg

 

These things are marvelous. Bacon over English muffin halves, topped with a red wine sauce, then a poached egg, then the most luscious Hollandaise I've ever had, and chives. Had I not had the carpaccio, I would have managed to down both halves; as it was, I got through a little of the muffin and all the topping on the second half.

 

A three-mile walk around the Garden District ensued, after which I had worked off enough of that meal that I could work on these:

 

beignets.jpg.dd2fa5821b7cc3040a2e0da2ff9c784a.jpg

 

Could only eat one, but I couldn't come to NOLA and not have them.

 

This morning's flight out was at 7 a.m., so no goodies today, save the pralines purchased at the airport. :(

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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1 hour ago, kayb said:

Yesterday, I treated myself to brunch at Brennan's; it's the only place I know that brunch is well worth 50 bucks.

 

Started with a mimosa:

 

mimosa.thumb.jpg.e5f1b0e51cae886e1362a9cef894d8be.jpg

 

Then one of the best brunch dishes I've had in New Orleans: Egg yolk carpaccio.

 

58b07710c4424_eggyolkcarpaccio.thumb.jpg.66b5defbdca71a1dc7fb6b042ab32cbd.jpg

 

The waiter gave me details: egg yolks cooked SV with seasonings; broken into a shallow plate, topped with grilled shrimp that are in turn topped with diced Canadian bacon and a tangle of sweet potato strings. (Not certain what the green strings were; there were a few there for contrast, I guess, but they had no definable taste. Truth be told, the sweet potato didn't have a lot of taste, either, until I sopped it through egg yolk. Finished off the yolk with a piece of Leidenheimer bread.

 

I loved the plate, too.

 

And the main dish: Eggs Hussarde, a Brennan's original specialty.

 

58b077175453a_eggshussarde.jpg.8949e51ce299ab3dc8f50301c7ee7a10.jpg

 

These things are marvelous. Bacon over English muffin halves, topped with a red wine sauce, then a poached egg, then the most luscious Hollandaise I've ever had, and chives. Had I not had the carpaccio, I would have managed to down both halves; as it was, I got through a little of the muffin and all the topping on the second half.

 

A three-mile walk around the Garden District ensued, after which I had worked off enough of that meal that I could work on these:

 

beignets.jpg.dd2fa5821b7cc3040a2e0da2ff9c784a.jpg

 

Could only eat one, but I couldn't come to NOLA and not have them.

 

This morning's flight out was at 7 a.m., so no goodies today, save the pralines purchased at the airport. :(

 

*drooling*  You had me at the mimosa.....and then I scrolled down and you really had me.

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To celebrate my recovery from a series of baking disasters and managing to bake a loaf that didn't weld itself to the supposedly non-stick baking tin, I toasted a slice and stuffed it with well-done bacon. A cup of strong, black, Indonesian Arabica (friend brought back) and I'm ready for the day.

 

bacon.thumb.jpg.2bb941103324c5a20aa9c9062a5275ba.jpg

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Don't judge!  I know it is still February in Ontario and asparagus season is months away. But this asparagus, imported from Mexico, was a gift and is quite good. I also received three dozen farm fresh eggs.   So roasted asparagus, a poached egg and my very first successful rendition of hollandaise sauce.  Life is good. 

 

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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 never thought of a poached egg and hollandaise together !

 

Ill be doing this from now on.

 

this week  :   18 eggs  :  $ 0.99   ,  not farm fresh , but I don't mind.

 

Asp.  $ 1.88   , thin ones , also from Mexico.   Avocados , $ 0.88  each , Mexican.

 

all week long !

Edited by rotuts (log)
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A couple of Moe's breakfasts.

58b19e9b87a15_SourdoughandyeastFebruary23rdsliced25th.thumb.jpg.e31188f827d32648db485d0e15b4d942.jpg


Homemade bread toasted, Italian sausage with potatoes, peppers, onions and mushrooms yesterday and this morning a mushroom omelette from local free range eggs.

Moe's Breakfast from yesterday.

58b19179ef2b2_ItalianSausagewithpeppersonionsmushroomsandpotatoesFebruary24th2017.thumb.jpg.2e15fbad65b90e9119b295aaacc1c99b.jpg

I was out of eggs so I went with Italian Sausage with potatoes, peppers, onions and mushrooms with toasted sourdough.

 

And today's breakfast

 

58b19ea9c8dfb_MushroomOmeletteFebruary25th2017.thumb.jpg.5522fafbab65b78d51b21a7195ac200e.jpg

Mushroom Omelette with local farm eggs.

Edited by Ann_T (log)
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1 hour ago, rotuts said:

I never thought of a poached egg and hollandaise together !

 

Ill be doing this from now on.

 

this week  :   18 eggs  :  $ 0.99   ,  not farm fresh , but I don't mind.

 

Asp.  $ 1.88   , thin ones , also from Mexico.   Avocados , $ 0.88  each , Mexican.

 

all week long !

 

But isn't eggs Benedict exactly that? Poached egg and hollandaise among other things?

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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2 hours ago, Anna N said:

Don't judge!  I know it is still February in Ontario and asparagus season is months away. But this asparagus, imported from Mexico, was a gift and is quite good. I also received three dozen farm fresh eggs.   So roasted asparagus, a poached egg and my very first successful rendition of hollandaise sauce.  Life is good. 

 

Beautiful breakfast, @Anna N!  What method did you use for your hollandaise.  I've tried a number of "fool-proof" recipes but so far have not found a "blue_dolphin-proof" method :$!

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29 minutes ago, blue_dolphin said:

 

Beautiful breakfast, @Anna N!  What method did you use for your hollandaise.  I've tried a number of "fool-proof" recipes but so far have not found a "blue_dolphin-proof" method :$!

I used the Thermomix.  But even so it broke so I added a tablespoon full of water and blended it a little longer and voila. The Thermomix of course cooks it as it is mixing.  I rather doubt this is helpful unless you have Thermomix. 

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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  

 

I don't have a Thermomix , Im not getting a Thermomix , I don't lust after a Thermomix , at least not very often 

 

should you be in the H. Repair Business at any time, please consider adding one yolk in the T and report back ?

 

Im aware of the water trick , I also have the impression that an added yolk works under perhaps more situations 

 

i.e.  slightly curdled ?

 

Ive repaired other folks H.'s this way .

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