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Breakfast! 2017 (Part 2)


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34 minutes ago, liuzhou said:

I don't understand. Remains of a cocktail? The only cocktail remains I am aquainted with are empty glasses and I tend to avoid them for breakfast.

 

In general, we are in agreement here.  I treated myself to a Réveillon cocktail last night.  I enjoyed it so much that I decided to mix up another to use in the eggnog popsicles. There were a few ml left after I'd added the max alcohol for freezing so I set it aside.  By morning, the cinnamon stick had absorbed what little had been left in the glass so I made the best of the situation and used it to make my coffee look and taste a bit festive!

 

Edited by blue_dolphin (log)
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I had cut up a whole chicken Monday, and used one of the breasts. Presalted the legs and the other breast.

I was planning on roasting them for dinner tonight but instead I cut the breast into two pieces and separated the leg and thigh and made fried chicken for breakfast.

5a31ad409768e_FriedChickenDecember13th2017.thumb.jpg.4373c1675644cb3868e7c49007e93efb.jpg

 

Fried in a cast iron skillet, oil at 360°F. to Internal temperature of 165°. Drained on paper towels and put on a rack in a low oven to stay warm while the remaining pieces and the vegetables cooked.

 

Best reason to make fried chicken is for the cream gravy. Seasoned with lots of black pepper and rubbed sage.

 

5a31ad382ed0e_FriedChickenDecember13th20172.thumb.jpg.7fb4aa4dc6ddf4d59004b55d1681e08e.jpg

 

Leg and thigh.

 

Fried Chicken December 13th, 2017 1.jpg

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2 hours ago, Ann_T said:

 

I had cut up a whole chicken Monday, and used one of the breasts. Presalted the legs and the other breast.

I was planning on roasting them for dinner tonight but instead I cut the breast into two pieces and separated the leg and thigh and made fried chicken for breakfast.

5a31ad409768e_FriedChickenDecember13th2017.thumb.jpg.4373c1675644cb3868e7c49007e93efb.jpg

 

Fried in a cast iron skillet, oil at 360°F. to Internal temperature of 165°. Drained on paper towels and put on a rack in a low oven to stay warm while the remaining pieces and the vegetables cooked.

 

Best reason to make fried chicken is for the cream gravy. Seasoned with lots of black pepper and rubbed sage.

 

5a31ad382ed0e_FriedChickenDecember13th20172.thumb.jpg.7fb4aa4dc6ddf4d59004b55d1681e08e.jpg

 

Leg and thigh.

 

Fried Chicken December 13th, 2017 1.jpg

Ann!!!  You can't do this to me when I've already started dinner....this looks amazing.

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662854C2-C6FC-4B2B-8DEE-F313D4905B6B.thumb.jpeg.0b068e244393a279d6fd81b05ac97f16.jpeg

 

 Salad.  It’s not just for dinner.

 

With a nod of thanks for the inspiration to Hugh Fearnley-Whittingstall. 

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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

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got a jump on shoveling the 2" plus we got here overnight.  not going out for my morning meeting as I have to uncover my car yet.   starving so just got the coffee going, the leftover potato wedges are cut up and ready to go into a pan but more importantly diced onion and some Mary Kitchen corned beef hash is slowly working a crust and eggs are ready to hard scramble.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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I should not have looked at this page as I am sitting at Children's Hospital with the grandchild, who is awaiting a procedure. As he can't eat, I haven't either. And we're about to ALL be hungry.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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376DABC9-97E4-43F4-9546-2E0D3BC7464E.thumb.jpeg.bce23ae56768d2f21718b4f90d0a44e5.jpeg

 

 Why being a grown-up isn’t so bad. 

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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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9 minutes ago, Shelby said:

 

Oh your deviled eggs look so good and you even piped in the filling.

(Chris, we gotta get those pumpkins off the table xD)

These are sugar pumpkins, and may end up being stuffed and eaten, But I do appreciate your guidance in decorum, @Shelby:P You won't see them again. As for the deviled eggs, Deb's truck shop Christmas luncheon is coming up next week and I just wanted to be sure I had the mixture tasting right. So a little practice run was in order.

HC

Edited by HungryChris (log)
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2 minutes ago, HungryChris said:

These are sugar pumpkins, and may end up being stuffed and eaten, But I do appreciate your guidance in decorum, @Shelby.9_9 As for the deviled eggs, Deb's truck shop Christmas luncheon is coming up next week and I just wanted to be sure I had the mixture tasting right. So a little practice run was in order.

HC

:P  You know I was just teasing you right?  We could paint 'em red and green........

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Paint the pumpkins red and green and carve them into sleighs. 

 

20171215_091251-1.thumb.jpg.382d37af8e306e9b149d72e7b30ebfec.jpg

I woke up hungry, so I made myself a Dutch baby pancake with bacon and cheese,  and had it with apple butter.

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

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@kayb

 Savoury Dutch baby pancakes are the bees knees. 

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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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I really enjoy cooking dinner in the morning. Lots of time to cook when you wake up between  3:00 AM and 4:00 AM and don't have to leave for work until 9:30.

 

I had planned on making this for dinner Friday night,  but wasn't really hungry and Moe was happy with a glass of wine and some cheese and baguette. So.........

I made it for breakfast Saturday. 

5a3668775f757_ChickenBreastsPerigordDecember16th2017.thumb.jpg.4ed550be64ef727546782669ef43dcce.jpg

Chicken Breasts Perigord. An old favourite. I've been making this recipe for almost 30 years. It is a Lucy Waverman recipe from her 1989 Seasonal Canadian Cookbook.

A mushroom Duxelle is stuffed under the skin. 

5a3668c442219_ChickenBreastsPerigordDecember16th20171.thumb.jpg.2a52bb8b37ede90a7466e86ad4794735.jpg

Served with Stuffed Zucchini Tambourines and fried potato balls. Fried them instead of making Potato Parisienne the traditional way.

 

Stuffed Zucchini Tambourines December 16th, 2017.jpg

Edited by Ann_T (log)
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@Ann_T

That is an amazing looking breakfast.

 

62B11353-C97A-4777-8723-C20F8DE51CA5.thumb.jpeg.8c0dd0443940a76dc30d7b78be471285.jpeg

 

 Roasted roots and sous vide eggs. 

 

 

 

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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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