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Breakfast! 2017 (Part 2)


kayb
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10 hours ago, lindag said:

Breakfast this morning is sliced fruitcake, toasted and lightly buttered, as suggested by the maker.

Maybe it doesn't look like much but it's quite filling and it tasted wonderful.

 

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Once or twice during the holidays I will use fruit cake to make french toast.  This started a long time ago with a roommate who passed this year.  1973  

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It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

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E12AD29E-427F-40D2-B3C4-3FCD15804DB1.thumb.jpeg.fc0dc44e5f248a6411741553006fa7ac.jpeg

 

Tinned sardines in tomato sauce mashed with lemon juice and mayonnaise on toasted ciabatta. 

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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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13 hours ago, Katie Meadow said:

The Collins St Bakery did themselves some great PR with those tins. I have them in two sizes. I've never been in Texas and no one from Texas has ever sent me a fruitcake. I use mine all the time. I think I must have picked them up at a flea market or Goodwill a million years ago; mine are not shiny and don't say "deluxe." You can order the fruitcake from Amazon and the tin come with. The entire country must be lousy with 'em.

 

I think that's because the fruitcake itself is so very good!

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20 hours ago, blue_dolphin said:

@lindag - that tin brings back memories for me, too.  I had a Uncle who sent one of these to us for Christmas every year so I have a collection of those tins out in the garage somewhere!

 

Today's breakfast - scrambled eggs with some leftover green bean mushroom tart on the side.

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Over in the Thanksgiving Sides topic, @Shelby mentioned this Green Bean Mushroom Tart with Blue Cheese and Crispy Shallots.  I made a half-sized tester yesterday.  The crispy shallots got a bit too brown during the re-heat but otherwise, very nice!

I've been craving that tart since I mentioned it.  I am glad you liked it!

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My today's breakfast is sandwiches. I know, I know, it's not super healthy. But I had to wake up so early today, and I hoped they would put me in a good mood. And they did, indeed :D And I even tried to put inside some cabbage :biggrin:

 

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Edited by PaulKing (log)
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0FD0E762-BCAD-4619-AD2C-09B91E2BE41E.thumb.jpeg.58fa72569622225364c2c84f3942a770.jpeg

 

 Toasted ciabatta with crumbled Danish blue. 

 

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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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Looks remarkably like my breakfast (it's still breakfast if it's the first thing you've eaten, right? Even if it's after noon?) Hot ham and Brie on a leftover yeast roll, with honey mustard.

 

Except you take MUCH better photos than I. So, everyone, imagine a version of @robirdstx's breakfast in the space below.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Mortadella on toasted ciabbata with hot mustard and my usual black coffee.

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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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Ham and cheese rolls, which were the inspiration for me getting the ham in the first place.

 

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Ground ham over yeast dough, to be followed by cheese.

 

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Rolled up, sliced, set to rise before topping and baking

 

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This morning's breakfast.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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28 minutes ago, kayb said:

Ham and cheese rolls, which were the inspiration for me getting the ham in the first place.

 

5a02295e662f4_makinghcrolls1.jpg.302810e14eeacfa30e3ba5a6f81f028f.jpg

Ground ham over yeast dough, to be followed by cheese.

 

5a022981de187_makingHCrolls2.jpg.22142b4ed5d8a161e8b7a42c7e489529.jpg

 

Rolled up, sliced, set to rise before topping and baking

 

5a0229a5d723c_hcrollsbkfst1107.jpg.e2719a85bf25a0170a77c236a7808713.jpg

 

This morning's breakfast.

 

This might be a candidate for the hunter's breakfasts!  Do they re-heat well?

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1 hour ago, Shelby said:

This might be a candidate for the hunter's breakfasts!  Do they re-heat well?

5 minutes at 350 in the CSO. Perfection.

 

Before I bake, I pour a sauce of 1/2 stick melted butter, 1/4 cup brown sugar, 1/4 cup Worcestershire sauce, and 1 1/2 tbsp. Dijon mustard. 

 

Edited by kayb (log)
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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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2 hours ago, kayb said:

Ham and cheese rolls, which were the inspiration for me getting the ham in the first place.

 

5a02295e662f4_makinghcrolls1.jpg.302810e14eeacfa30e3ba5a6f81f028f.jpg

Ground ham over yeast dough, to be followed by cheese.

 

5a022981de187_makingHCrolls2.jpg.22142b4ed5d8a161e8b7a42c7e489529.jpg

 

Rolled up, sliced, set to rise before topping and baking

 

5a0229a5d723c_hcrollsbkfst1107.jpg.e2719a85bf25a0170a77c236a7808713.jpg

 

This morning's breakfast.

 

That looks and sounds amazing and I've never seen anything like it before!

 

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6 hours ago, Kim Shook said:

That looks and sounds amazing and I've never seen anything like it before!

 

 

Kim,

 

Here's a link to where Kay shares the recipe for her roll dough and variations for the ham and cheese and cinnamon rolls. I've made the rolls, and they are good! I still have some in the freezer for later. I made fried clam rolls out a couple the other night for dinner.

 

@kayb,

 

When rolling up the ham rolls, do you start on the long or short side of your rectangle?

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> ^ . . ^ <

 

 

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A9769668-212C-41F0-86BF-19FC2E3DA0D1.thumb.jpeg.870cf3b9f5424d450bbf5b546d1e8dfa.jpeg

First attempt at bread from the just-released Modernist Bread, rillettes from France (here) and some tiny gherkins.  What a way to start 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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7 hours ago, Thanks for the Crepes said:

 

Kim,

 

Here's a link to where Kay shares the recipe for her roll dough and variations for the ham and cheese and cinnamon rolls. I've made the rolls, and they are good! I still have some in the freezer for later. I made fried clam rolls out a couple the other night for dinner.

 

@kayb,

 

When rolling up the ham rolls, do you start on the long or short side of your rectangle?

 

Long side. If you wanted fewer rolls, but wanted them bigger, you could start from the short side.

 

I roll my dough on a kitchen towel (the flour sack variety). I use the towel to help roll the long side all at once. Helps to have a little dish of water or egg white nearby to help seal the seam.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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