Breakfast! 2017 (Part 2)

[Anna N]

 

 I awoke this morning craving mezgueldi,  as one so often does.   The Nielsen pantry is looking almost as bare as that of Old Mother Hubbard  as I prepare to leave home for a number of weeks so meals will require a real stretching of the imagination. The onions on the bare naan were not highly successful but while none of you were looking I sprinkled on some fresh goat cheese and that did the trick.

[scubadoo97]

On June 21, 2017 at 11:27 AM, rotuts said:

@scubadoo97 

 

yes that window is small.

 

this way its a no-braineR

 

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 have 4 SV'd breast in the fridge and a few in the freezer.    They were equilibrium brined in a 1.25% solution before the bath.  Excellent sandwich or salad ingredient.  Also can be re heated in a pan to brown a little without over cooking 

 

 

[blue_dolphin]

Super French Toast from Ottolenghi's Plenty More, online here (scroll down, it's the last one) and sausage.

I skipped the sour cream. This recipe first bakes the bread in the custard, re-dips it and fries it in butter. In contrast to the NOPI recipe where the toast gets a quick fry in butter and then bakes in the oven. The NOPI method makes sense for a group as everything comes out at the same time.  I like the NOPI method and the star anise sugar it uses but I also like the way this recipe heats the milk/cream with orange rind, cinnamon and vanilla to flavor it. No reason I can't combine them both.

Sausages are these, purchased from a vendor at my local farmer's market.  I've been trying their various offerings and the name on this one made me laugh 

 

[rotuts]

@blue_dolphin  

 

Im a big fan of Bangers

 

can't get them here

 

TJ's  had some """ Irish ""  near  St.P's Day

 

and they were awful  

 

so I do hope your enjoyed yours !

 

nothing like a fine crafted sausage.

 

there are sooooo many

 

and all more or less had to find

 

crafted.

[kayb]

After the farmers' market this morning, I treated myself to breakfast at a local diner. Decent corned beef hash (I suspect it may have come from a can, but was fried crispy and had a good flavor about it); over easy eggs, grits and toast. Coffee, OJ. For the princely sum of $12.

 

My only quarrels with the place were that they use margarine instead of butter, and I really wanted one more refill on my coffee, but got tired of waiting for it. In their defense, the place was packed at 8:20 a.m. on a Saturday.

 

[Anna N]

 

 

When I looked into my refrigerator this morning to see what still needed to be used up I spotted some mushrooms. Suddenly I was transported back to my childhood when mushrooms were a rare luxury. I only knew them as

field mushrooms. My uncle, the one who was a green-grocer and sold his wares from a horse and dray, would do the foraging and bring them to my grandmother's house. They were enormous, floppy, untidy things. But my gran would turn them into something magical and I would enjoy them with bread which would turn black with their juices. 

 

 A poor substitute perhaps but these creminis, dry fried and seasoned only with salt, pepper and a little butter at the end, made a umami rich breakfast. Life is good.

[robirdstx]

Inspired by @kayb's recent breakfast:

 

My husband's portion

 

 

And mine

 

 

 

[Smithy]

The strawberries are coming in! While much of the country is sweltering, northern Minnesota and Wisconsin are still cool.  These came up from about 100 miles south, to one of our corner truck stands.  It's summer in a bowl, and one of the finest breakfasts I can imagine.

 

[blue_dolphin]

Sweet broccolini with tofu, sesame and cilantro from Ottolenghi, recipe available online here.

I added some uncalled for sugar snap peas. The recipe describes this as a salad and says to cool it down to room temp for serving.  I was getting hangry so I ate it warm, over brown basmati rice.  

 

[kayb]

@Shelby, your portion looks significantly more manageable than mine was. That was a longshoreman-sized breakfast, and I made but minimal inroads on it.

 

@Smithy, we have only lately ended one of the longest and best strawberry seasons I can remember. They came in early and lasted a LONG time; I ate fresh local berries from early April until the second week of June. Almost unheard of to have them that late. And they were often my breakfast fruit of choice with my yogurt and granola.

 

[Anna N]

 

 

 Inspiration arises from many different places. Here it was a photograph of a similar meal. I was intrigued by the idea of a bowl rather than a plate.

 

 

[HungryChris]

When you find a good thing, stick with it. SV'd chicken breast, fried zucchini, (this time I went with seasoned panko for a little extra crunch) and lettuce on lightly toasted Tuscan bread with spicy ranch.

HC

[blue_dolphin]

Shakshuka from Ottolenghi's Plenty.

I enjoyed the flavors of the peppers, onions, herbs and spices here but am missing the earthy spice from the pilpelchuma or harissa in his Jerusalem version of the dish that I made earlier this month.

 

[chromedome]

On 2017-6-25 at 6:06 PM, kayb said:

 

@Smithy, we have only lately ended one of the longest and best strawberry seasons I can remember. They came in early and lasted a LONG time; I ate fresh local berries from early April until the second week of June. Almost unheard of to have them that late. And they were often my breakfast fruit of choice with my yogurt and granola.

 

Local ones have just arrived, here. Mine aren't producing yet, but the commercial growers have 'em. 

[rotuts]

soft scrambled eggs w ' brats '

 

 

the ' brats ' come from a pinch of penzey's Bratwurst seasoning in the eggs while they cook

 

https://www.penzeys.com/online-catalog/bratwurst-sausage-seasoning/c-24/p-600/pd-s

[rarerollingobject]

Strange-flavour burrata for breakfast; a 12/10 mashup of Italy and Sichuan, with fresh burrata I bought direct from the makers in Marrickville.

 

Burrata, if you're not familiar with it, is like a fresh mozzarella, but instead of being soft-solid curd on the inside, it's filled with fresh cream, that oozes lusciously forth when you cut it. It's not often sold in shops, because you need to get it fresh enough that the cheese carcass doesn't soak up the cream and ruin the prized pornographic gushing.

 

With 'strange-flavour' dressing, the name for the classically fiery Sichuanese combination of nutty roasted sesame paste, Chinkiang black vinegar, toasted chilli oil, crushed raw garlic, green onion, soy sauce, fermented black beans, and green onion and sesame seeds.

 

It's hot, it's salty, it's sour, it's nutty, and it's DELICIOUS against the cool, white, fatty creaminess of the burrata.  

 

[Okanagancook]

It looks delicious but really pushes my concept of breakfast.  Each to his/her own.  Not at all dissing the dish..

just commenting.

cheers

[rarerollingobject]

Pretty common in China to eat fresh soft tofu with chili oil etc for breakfast. This isn't too far from that. 

[Okanagancook]

That's cultural differences which make the world unTrumpish

 

Edited July 1, 2017 by Okanagancook
Add more info (log)

[SJMitch]

1 hour ago, rarerollingobject said:

Pretty common in China to eat fresh soft tofu with chili oil etc for breakfast. This isn't too far from that. 

 

Oh yeah.  Loved the tofu soup in a cup for breakfast in Shanghai:

 

[rarerollingobject]

13 minutes ago, SJMitch said:

 

Oh yeah.  Loved the tofu soup in a cup for breakfast in Shanghai:

 

 

[Okanagancook]

oMG you folks ar killing me!  

Edited July 2, 2017 by Okanagancook
Another typo (log)

[chefmd]

Country ham cooked in large amount of water in instant pot since I did not have time to soak it to reduce the amount of salt.  High pressure 15 minutes.  I like the texture, it is softer than usual pan seared.  Fried egg.

[blue_dolphin]

Inspired by a large but lonely potato and a big bunch of basil, I made a smaller, 3-egg version of the potato, feta and basil tortilla from David Lebovitz's My Paris Kitchen  

Served with spicy tomato chutney.

[Shelby]

Duck egg that I might have kind of hidden in the fridge so that I could have it.......