Breakfast! 2017 (Part 2)

blue_dolphin · July 22, 2017

Inspired by @Anna N's post over here, I riffed on the same recipe for Baked Kashkaval with Sweet Tomato Relish and Egg Yolks from Michael Solomonov's Zahav.

No Kashkaval here so I used a mix of Cabot extra sharp cheddar, Gruyere and Taleggio cheeses and added uncalled for avocado, cilantro and a dusting of smoked paprika.

shain · July 22, 2017

Keeping in theme with blue_dolphin - Spicy shakshuka with extra soft eggs and tahini. Also some bread to soak it all up.

blue_dolphin · July 24, 2017

Croque-Madame from David Lebovitz's My Paris Kitchen on the Multigrain Bread from the same book.

As you can see from the photo, I followed the guidance in the header notes and my first move was "to slash open the egg yolk with a knife, letting it run all over the sandwich and making rivulets of sauce to dip forkfuls of the sandwich into." Who could resist that invitation?

Apparently, not me and I'm glad I tried it, though I probably won't make it again. I do love a good grilled cheese but I'd prefer a thin layer of grainy mustard instead of the béchamel and I don't necessarily need more cheese on the outside of the sandwich. I think I complained over in the baking topic that the Multigrain Bread was rather dense. Here, that was a virtue and it held up admirably with some crunch left in the very last bite.

scubadoo97 · July 25, 2017

@blue_dolphin I need that for breakfast or lunch or dinner

blue_dolphin · July 25, 2017

Leftovers on polenta:

I cooked up a quick batch of polenta in the IP and topped it with one of the cod cakes in tomato sauce from Ottolenghi's Jerusalem from last night's dinner.

HungryChris · July 25, 2017

Poached eggs on toast and fried zucchini with kimchi aioli.

HC

Thanks for the Crepes · July 26, 2017

15 hours ago, blue_dolphin said:

Leftovers on polenta:

I cooked up a quick batch of polenta in the IP and topped it with one of the cod cakes in tomato sauce from Ottolenghi's Jerusalem from last night's dinner.

Very nice-looking breakfast, blue_dolphin.

That polenta looks exactly like the white corn grits I cook up. I like them creamy and loose like that too. If you cook an extra serving and put it on a salad plate in in the fridge overnight, you can fry it in a little oil the next day for something even more delicious. It will thicken up and solidify overnight. Fried grits/polenta pop oil like crazy, though, so if you decide to do it and have a spatter or fine pizza screen, it will be called for. They sure do taste good, though. You want them golden brown on both sides, but no need to use a lot of oil and if you blot them on paper, very little grease. So good.

The last time I fried leftover grits, I realized my stainless splatter screen could be used as a pizza screen. It has a handle, but that is stainless too, so could go in the oven with no problem. So it was elevated from unitasker and is now stored with the pizza pans and perforated pizza pans in a much more accessible place. It's probably 13" diameter, designed to cover a 12" skillet.

robirdstx · July 26, 2017

Chicken Fried Rice

scubadoo97 · July 26, 2017

A couple corn tortillas with a piece of Munster cheese. Folded and toasted in a pan before rushing out the door to work.

blue_dolphin · July 26, 2017

Fried polenta with @ElainaA's Slow Roasted Cherry Tomato Sauce

7 hours ago, Thanks for the Crepes said:

If you cook an extra serving and put it on a salad plate in in the fridge overnight, you can fry it in a little oil the next day for something even more delicious.

This is pretty much what I did, except I used a storage container instead of a salad plate. I prefer to make it a bit thicker and should have chosen a smaller container but this was fine - nothing wrong with more crispy edges!

HungryChris · July 26, 2017

Bruschetta, scrapple and thinly sliced, lightly sautéed zucchini that was dusted with freshly grated Romano cheese. The fresh salsa has a habanero from the garden. Salsa and scrapple are a combination I cannot refuse.

HC

Anna N · July 26, 2017

2 hours ago, blue_dolphin said:

Fried polenta with @ElainaA's Slow Roasted Cherry Tomato

Have to tell you I'm green with envy.

liuzhou · July 27, 2017

No explanation necessary.

robirdstx · July 27, 2017

Grilled Catfish and Shrimp with buttered Rice

Edited July 27, 2017 by robirdstx (log)

liuzhou · July 28, 2017

I'm getting bored of obeying doctors' instructions. They insist I eat these for breakfast. I don't mind a boiled egg, but every morning?

Today's were with some home made soda bread toast.

HungryChris · July 28, 2017

Scrapple, more zucchini and a poached egg.

HC

chefmd · July 29, 2017

Bacon fried in my newly acquired Griswold #8 skillet. When bacon was nice and ready, I pushed it aside and fried the eggs. Disclaimers. I did not cut the bacon, bought it pre cut. It was probably the end piece and had a very nice meat to fat ratio. Also the amount of bacon is for two people. DH likes his eggs scrambled and those were cooked separately.

rarerollingobject · July 30, 2017

Getting back in my cooking groove, could not be happier; Sunday breakfast - haemul pajeon, crispy Korean green onion, squid and oyster pancakes. Scallop kimchi on the side.

Edited July 30, 2017 by rarerollingobject (log)

**Smithy** · July 30, 2017

I love the pattern on the large dish: it makes for a very striking photo.

Welcome back into your cooking groove!

chefmd · July 30, 2017

Meat and potatoes for breakfast. Why not.

HungryChris · July 30, 2017

Breakfast today, zucchini two ways, eggs over easy on sage butter toast, and scrapple. This picture highlights two of my lofty goals for today: Make salsa, conspicuous by its absence, and find a place to plant Deb's grandson's summer school project, a pumpkin plant and a bean plant. At least I have hopes for the bean being productive, but have my doubts about the pumpkin. It also alludes to another goal, this one a seasonal one or maybe two: Use every squash the garden produces and do not allow a single squash to even approach canoe size. So far, so good!

HC