Breakfast! 2017 (Part 2)

[scubadoo97]

Today's breakfast was a Campari tomato sandwich with mayo on a very seedy bread.  A brand called Eureka found at the grocery store.  The horror on my wife's face as I slathered on the mayo was priceless

[Kim Shook]

@Anna N – I have to agree with @Shelby – your photographs are getting amazingly good.  Now, I want an Iphone!

 

Breakfast this morning – we just got our Benton’s bacon delivery, so:

 

Nothing better than a bacon butty on white bread.

[Anna N]

@Kim Shook

 Thank you although I think you all need to check in with your optometrists.   But no argument from me on the bacon butty.  Exactly as it should be. 

[scubadoo97]

1 hour ago, Anna N said:

@Kim Shook

 Thank you although I think you all need to check in with your optometrists.   But no argument from me on the bacon butty.  Exactly as it should be. 

I'm available for consults

[liuzhou]

Scrambled eggs with salmon. The eggs were done first until very nearly done, then sashimi grade salmon slices added off the heat and served immediately with a sprinkling of Maldon salt.

 

There was some buttered toast too, but the eggs won the beauty contest.

 

Apologies for cell phone photo.

 

Edited May 11, 2017 by liuzhou (log)

[chromedome]

6 hours ago, liuzhou said:

Scrambled eggs with salmon. The eggs were done first until very nearly done, then sashimi grade salmon slices added off the heat and served immediately with a sprinkling of Maldon salt.

 

There was some buttered toast too, but the eggs won the beauty contest.

 

Apologies for cell phone photo.

 

 

I used to serve much the same dish (no Maldon, salmon visibly cooked) at the farmer's market, on a fresh-baked roll. I mostly did grilled salmon and salmon tacos as a lunch thing, but I hit on the notion of using my trim as breakfast portions.

 

[liuzhou]

5 minutes ago, chromedome said:

I hit on the notion of using my trim as breakfast portions.

 

I prefer smoked salmon in this, but I never see it here. I like the salmon just off totally raw, but appreciate that it wouldn't appeal to everyone.

[Anna N]

 

 I made the roasted tomatoes from Diana Henry's Simple   but then went my own way  by topping them with a simple poached egg.  

[chromedome]

18 minutes ago, liuzhou said:

 

I prefer smoked salmon in this, but I never see it here. I like the salmon just off totally raw, but appreciate that it wouldn't appeal to everyone.

That's a combination I'm fond of as well. It works with hot-smoked, but I've also done it with cold-smoked salmon that was in the fridge just long enough that I didn't fully trust it. You lose the cold-smoked texture, but the flavor is still great. 

 

At my restaurant, when it was open, I did an eggs Benny variation with my house-cured gravlax which was pretty good (he says modestly). 

[liuzhou]

17 hours ago, Kim Shook said:

@Anna N – I have to agree with @Shelby – your photographs are getting amazingly good.  Now, I want an Iphone!

 

Breakfast this morning – we just got our Benton’s bacon delivery, so:

 

Nothing better than a bacon butty on white bread.

 

Two bacon butties?

Edited May 11, 2017 by liuzhou (log)

[HungryChris]

Fried zucchini, welcome back, I missed you!

HC

[Anna N]

@HungryChris

 I am glad to see the universe has settled back into the proper routine. But I'm curious. What is the sauce? in the centre of the plate?  It looks quite intriguing. 

[HungryChris]

3 hours ago, Anna N said:

@HungryChris

 I am glad to see the universe has settled back into the proper routine. But I'm curious. What is the sauce? in the centre of the plate?  It looks quite intriguing. 

@Anna N, it is fresh salsa. I make it every week and like it with nachos, scrapple, eggs and just on its own. I will hunt down the recipe and post it if you are interested.

HC

[lindag]

I, too, am interested in your salsa recipe.

[Anna N]

G

 

 

I thought I might make Diana Henry's interpretation but couldn't get my head around trying to scramble eggs into this mixture of peppers, onions and tomatoes. 

[HungryChris]

                                                                   

4 hours ago, lindag said:

I, too, am interested in your salsa recipe.

                                                                      

                                                                                  FRESH   SALSA

 

This recipe is one I developed over a few years in an effort to duplicate a salsa at a local Mexican restaurant, who's owner took her own recipe to the grave with her.

Deb uses it as graft at work, with great effect.

I used to use jalapeno peppers, but the heat is so inconsistent, that I switched to habaneros.

 

Place the following in a blender in the order listed.

2 heaping TBS of good ground cumin

2 large cloves of peeled garlic

1 heaping TBS kosher salt

1 small bunch of fresh cilantro (big enough so that the stems, when bunched, would cover a dime)

1 stemmed habanero pepper

1/2 of a medium red onion, quartered

4 medium sized tomatillos, paper skin removed, of course, and  quartered

5 Roma tomatoes, quartered

1/4 cup fresh squeezed lime juice

 

Pulse this all up until there is enough room in the blender to add an 8 oz jar of roasted red peppers, drained.

Then pulse until the salsa has a rough chopped consistency.

HC

 

[Anna N]

 Thank you. It sounds amazing  and anything that can serve as graft gets my vote.  But I am most amused and gratified by your description of the size of the bunch of cilantro you call for.  Now why can't cook book authors do that?

[Kim Shook]

Breakfast this morning:

Toast, sausage and soft boiled eggs.  These are done by the Cooks Illustrated method, which works best of anything I've tried before.  You bring 1/2-inch of water to a boil in a saucepan over med-high heat and put the eggs in.  Put the cover on and continue to boil for 6 1/2 - 7 minutes.  

[rotuts]

@Kim Shook 

 

My king of breakfast !

 

what's in the little bowl at 1 O'Clock in relationship to the eggs ?

 

a Maple Syrup Chaser ?

 

 

[Naftal]

12 hours ago, HungryChris said:

Fried zucchini, welcome back, I missed you!

HC

I love fried zucchini too! I do it middle eastern style with a garlic-yogurt sauce

[Kim Shook]

6 hours ago, rotuts said:

@Kim Shook 

 

My king of breakfast !

 

what's in the little bowl at 1 O'Clock in relationship to the eggs ?

 

a Maple Syrup Chaser ?

 

 

Yep!  Maple syrup!  Pancakes, French toast, waffles or not, I've gotta have syrup for my sausage!

[HungryChris]

13 hours ago, Anna N said:

 Thank you. It sounds amazing  and anything that can serve as graft gets my vote.  But I am most amused and gratified by your description of the size of the bunch of cilantro you call for.  Now why can't cook book authors do that?

@Anna N, I worked for many years as a technical writer, writing and revising US nuclear submarine technical manuals and often would be frustrated by having  my words changed by my editor, even though I knew, the sailor at sea, would have benefited more from mine. I find this forum a refreshing reprieve and your kind comments equally refreshing!. Thank you!

HC

Edited May 13, 2017 by HungryChris (log)

[Anna N]

8 hours ago, HungryChris said:

@Anna N, I worked for many years as a technical writer, writing and revising US nuclear submarine technical manuals and often would be frustrated by having  my words changed by my editor, even though I knew, the sailor at sea, would have benefited more from mine. I find this forum a refreshing reprieve and your kind comments equally refreshing!. Thank you!

HC

 

 From one technical writer to another,  you are welcome! 

[Anna N]

 

my take on Diana Henry's recipe. I found the watercress cream to be very, very bland. Even with the addition of some lemon zest and salt and pepper it remained rather blah.  I made only half the recipe but I have an enormous amount of leftover rather tasteless watercress cream.

 

Cress as  I recall from my childhood had a lot more bite to it, I thought, but perhaps that was because I always ate it in mustard and cress sandwiches and the bite came from the mustard rather than the cress. 

[HungryChris]

Broccoli rabe and fontina cheese toasties with marinated mushrooms and watermelon sticks.

HC