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Breakfast! 2017 (Part 2)

kayb

By kayb
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Anna N

Anna N

Posted
Posted

image.thumb.jpeg.f9e8995a56a335844f67000cfaa10269.jpeg

 

 One of the difficulties I find with ordering groceries online is that I often fail to take all the necessary steps to make sure something ends up in my basket or, as in this case, manage to put two of something in there when I only needed one.   So this time I ended up with 6 pounds of red onions.  I could of course make many things including onion marmalade but I haven't quite wrapped my head around that yet. This is my first attempt at using some of them up. I sliced up a few onions, brushed them with oil  and roasted them.  When they were tender I spooned a mixture of breadcrumbs, thyme, pecorino Romano's and goat cheese on them and broiled them until they had some colour.  (The breadcrumb, thyme, cheese topping was left over from dinner last evening.)

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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

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liuzhou

liuzhou

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Posted

Difficult to say what this is. Leftovers, for sure.

 

It's somewhere between a porridge and a soup. There is a version of rice porridge/congee known as 稀饭 (xī fàn) which is much more watery than regular porridge (粥 zhōu). Often eaten for breakfast. Perhaps you could call it that, but this has more solids than that usually has.

 

Anyway, poached chicken, leeks, carrots, oyster mushrooms and chilli in a chicken stock with already cooked rice which is re-cooked until very soft. Home made soda bread for dipping (not Chinese, at all.)

 

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

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Anna N

Anna N

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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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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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Posted

Caramelized endive with Gruyère from Ottolenghi's Plenty p 157. 

Here's a photo of the endives before I covered them with cheese - so pretty, it's a pity to hide them!  I was tempted to eat them like this with a drizzle of sherry vinegar ...

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...but I proceeded to make them completely unhealthy!

There is a similar recipe in Ottolenghi that adds a slice of Serrano ham so I riffed off of both, added some crispy bacon crumbles to the cheese and breadcrumbs and called it breakfast. 

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Anna N

Anna N

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1 hour ago, blue_dolphin said:

Here's a photo of the endives before I covered them with cheese - so pretty, it's a pity to hide them!  I was tempted to eat them like this with a drizzle of sherry vinegar ...

 

 I love caramelized Belgium endive  any which way.   They become a totally different creature when they are cooked.   Two for the price of one.

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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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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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rotuts

rotuts

Posted
Posted

CkBr Sandwich :

 

594946fe01949_CkBrSand.thumb.jpg.3808ff4a728e79b81a0b7307dc6c036e.jpg

 

 

SV CkBr  w Sauer's PrimeRib seasoning

 

https://www.cfsauer.com/product/prime-rib-roast-seasoning-rub-00575/

 

12 grain soft fresh bread , tomato , Bibb lettuce,   sliver of red onion , thinly sliced Ba-tampte pickled green tomatoes

 

Mayo of course  S & P

 

I can't imagine eating a CkBr that has not been SV'd

 

Night and Day.

 

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Anna N

Anna N

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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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scubadoo97

scubadoo97

Posted
Posted
23 hours ago, rotuts said:

CkBr Sandwich :

 

594946fe01949_CkBrSand.thumb.jpg.3808ff4a728e79b81a0b7307dc6c036e.jpg

 

 

SV CkBr  w Sauer's PrimeRib seasoning

 

https://www.cfsauer.com/product/prime-rib-roast-seasoning-rub-00575/

 

12 grain soft fresh bread , tomato , Bibb lettuce,   sliver of red onion , thinly sliced Ba-tampte pickled green tomatoes

 

Mayo of course  S & P

 

I can't imagine eating a CkBr that has not been SV'd

 

Night and Day.

 

There is still an appeal for me to eat a perfectly seared chicken breast that's  still juicy and  well browned.  Small window

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rotuts

rotuts

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Posted (edited)

@scubadoo97 

 

yes that window is small.

 

this way its a no-brainer

 

skinless boneless  CkBr  are down to $ 1.66  / lbs

 

all I do isa tease out the two tendons and the SV does the rest

 

better than any Deli sliced chicken by far.   and suitable for bulk SV !

 

I still do vertical chicken ( whole )

 

and that's very nice.

Edited by rotuts (log)
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HungryChris

HungryChris

Posted
Posted (edited)
On ‎6‎/‎20‎/‎2017 at 0:08 PM, rotuts said:

 

 

 

SV CkBr  w Sauer's PrimeRib seasoning

 

https://www.cfsauer.com/product/prime-rib-roast-seasoning-rub-00575/

 

12 grain soft fresh bread , tomato , Bibb lettuce,   sliver of red onion , thinly sliced Ba-tampte pickled green tomatoes

 

Mayo of course  S & P

 

I can't imagine eating a CkBr that has not been SV'd

 

Night and Day.

 

Looks good enough to try. First time doing them. I am using a little olive oil, S & P, a little garlic powder, sage leaves and rosemary at 141 F. I  expect to go about 3 hours. Am I close?

HC

IMG_2483.thumb.JPG.a51e0906dc15b81b7a4f9c7fd6d8d74e.JPG

Edited by HungryChris (log)
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rotuts

rotuts

Posted
Posted

@HungryChris  

 

that's just about right.

 

I didn't care for 140   and   seemed too much for me so i picked 142.5

 

at some point learn out to tease out the tendon each CkBr has   the larger Br is a bit harder to do

 

the smaller  ( tender ) is more rope like and easier

 

makes a difference in the ' Chew '  and takes about 20 seconds / Br once you get the hang of it.

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blue_dolphin

blue_dolphin

Posted
Posted

Puréed beets with yogurt & za'atar from Ottolenghi's Jerusalem with pita chips.  

IMG_5554.thumb.jpg.346ae3a28821baf3ad2e7d3b857f6c06.jpg

My intention was to mix this up and put it in the fridge for later but I ended up scarfing down most of it. 

The recipe calls for the yogurt to be blended with the seasoned beet purée and crumbled goat cheese used as a topping.  I mixed the yogurt and goat cheese together and swirled that into the beets. 

Sweet, tangy, spicy, earthy.  Lots of good flavor. 

 

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Smithy

Smithy

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Posted

Using a cake pan for an egg-baking dish: now why didn't I think of that? The eggs with ham and cheese look very appealing that way. :)

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Nancy Smith, aka "Smithy"
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blbst36

blbst36

Posted
Posted
2 hours ago, Smithy said:

Using a cake pan for an egg-baking dish: now why didn't I think of that? The eggs with ham and cheese look very appealing that way. :)

Thanks!  It made it a lot more fun to eat.  Isn't that what it's all about?  LOL

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