Breakfast! 2017 (Part 2)

kayb · April 1, 2017

[Host's note: this topic has been split to ease the load on our servers. The discussion continues from here.]

Got up early this morning and went to Memphis to the farmers market, because I wanted fresh, local asparagus. A two-hour round trip is not unreasonable for local asparagus, right? I didn't think so. Came home with three bundles of asparagus, which should make Sunday dinner as well as some to pickle, a bonus of a quart of local strawberries, and had breakfast -- a "gourmet" grilled cheese, gruyere, cheddar and fontina on sourdough, with bits of Benton's bacon.

It was marvelous. Perfect crunchy, golden finish on the bread. Bacon. Cheese. What's not to love?

ETA: The grilled cheese came from a food truck at the market. I make a good grilled cheese. This one was better.

Edited April 11, 2017 by lesliec
Added host's note (log)

shain · April 1, 2017

Yesterday's raisin loaf became a large pile of french toasts, flavored with coconut milk & flakes (along with regular milk), cinnamon, dark brown sugar, vanilla and some rum. Don't forget a large pinch of salt.

Edited April 1, 2017 by shain (log)

Captain · April 2, 2017

Puff pastry mozzarella seasonings and toms.

scubadoo97 · April 2, 2017

Last nights dinner of pork belly and blistered green beans was even better for breakfast

Anna N · April 2, 2017

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Frying without a parachute this morning. Wanted to add more vegetables to my diet and thought that vegetable fritters would help my cause. I shredded some zucchini, a parsnip, a carrot, some garlic, added more ginger than might suit others, chopped up a couple of scallions and added the usual salt, pepper, egg and some flour. Quite satisfactory.

blue_dolphin · April 2, 2017

Eggs with anchovy, shallot and parsley from Diana Henry's Simple.

Simple and very good. The recipe calls for 7 minute eggs. I went with 6.5 min. The title of this in the book is actually "Mashed Eggs with anchovy, shallot and parsley" but they looked so pretty like this, I didn't want to mash them.

Paul Fink · April 2, 2017

anchovy

40 minutes ago, blue_dolphin said:

Eggs with anchovy, shallot and parsley from Diana Henry's Simple

Looks really good. I don't see anchovy. Where is it?

blue_dolphin · April 2, 2017

16 minutes ago, Paul Fink said:

anchovy

Looks really good. I don't see anchovy. Where is it?

Anchovy filets get chopped, then warmed in the olive oil along with the shallots so they pretty much melt into the oil. There are a few bits but they are largely camouflaged by the parsley that gets added before it's all spooned over the eggs.

Paul Fink · April 2, 2017

@blue_dolphin You have some serious platting skills.

blue_dolphin · April 2, 2017

Why thank you, @Paul Fink!

kayb · April 2, 2017

3 hours ago, Anna N said:

Frying without a parachute this morning. Wanted to add more vegetables to my diet and thought that vegetable fritters would help my cause. I shredded some zucchini, a parsnip, a carrot, some garlic, added more ginger than might suit others, chopped up a couple of scallions and added the usual salt, pepper, egg and some flour. Quite satisfactory.

You might try using cracker crumbs instead of flour. That's the binder of choice for the zucchini fritters I cook all summer for my kids.

Anna N · April 2, 2017

@kayb

Thank you for the suggestion but it's highly unlikely that crackers suitable for this kind of use are to be found in my pantry. I do keep Panko in the house and will occasionally use it.

Anna N · April 2, 2017

@blue_dolphin

I just consulted the Diana Henry book for the eggs and anchovy recipe. It's hard for me to believe that anyone can improve on a Diana Henry recipe but I think you've done it! I think if a photograph like yours had appeared in the book I would've already made the recipe even if I don't like anchovies!

blue_dolphin · April 2, 2017

4 minutes ago, Anna N said:

@blue_dolphin

I just consulted the Diana Henry book for the eggs and anchovy recipe. It's hard for me to believe that anyone can improve on a Diana Henry recipe but I think you've done it! I think if a photograph like yours had appeared in the book I would've already made the recipe even if I don't like anchovies!

The anchovy gives a nice umami hit without being strong at all. I'd love to hear what you think if you decide to try it.

I will certainly be keeping this in mind for occasions when I feel too tired or lazy` to fix anything more than a plate of cheese and crackers.

blue_dolphin · April 3, 2017

Toast with boozy mushrooms from Diana Henry's Simple. The header notes say "The obvious thing would be to add garlic and parsley but, in fact, unadulterated mushroominess is what you want." Indeed, I really wanted to add some parsley, at least, but I resisted the urge to even garnish the plate and unadulterated mushroominess is what I got - yum!

The recipe calls for brioche and suggests sourdough as an alternative for those who don't want the sweetness. I used toasted ciabatta and also substituted the run of the mill dried mushrooms from the Asian market that live in my pantry for the specified dried wild mushrooms but I did open a bottle of Amontillado as I thought the sherry sounded more luxurious. For the unemployed, there's nothing like luxury for breakfast on a Monday !

Edited April 3, 2017 by blue_dolphin (log)

Anna N · April 3, 2017

Damn. You beat me to it! Caught my eye yesterday! Have the mushrooms, have the sourdough but came up empty on the sherry. Amontillado eh? A Cask?

blue_dolphin · April 3, 2017

2 hours ago, Anna N said:

Damn. You beat me to it! Caught my eye yesterday! Have the mushrooms, have the sourdough but came up empty on the sherry. Amontillado eh? A Cask?

No cask, just a bottle! I'm sure the vermouth would have been fine or even a glug of wine.

But absolutely no Poe with breakfast

Anna N · April 4, 2017

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HungryChris · April 5, 2017

Baby bok choy that had been pan sauteed with garlic, ginger and soy then broiled on Tuscan toast with Swiss and tomatoes. Homemade smoked salmon spread on toast with chopped red onion and capers.

HC