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Breakfast! 2017 (Part 2)

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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

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@Kim Shook

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

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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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1 hour ago, Anna N said:

@Kim Shook

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

I'm available for consults ;)

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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.

 

20170511_124556.jpg


Edited by liuzhou (log)
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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.

 

20170511_124556.jpg

 

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. :)

 

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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image.thumb.jpeg.56a06e57048a775dfd8a3dfb242a052f.jpeg

 

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

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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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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). 

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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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:

 DSCN6951.thumb.JPG.ce1a4dd62024a403889d8848193fc21d.JPG

Nothing better than a bacon butty on white bread.

 

Two bacon butties?


Edited by liuzhou (log)
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@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 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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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

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I, too, am interested in your salsa recipe.

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Gimage.jpeg.b4d5f4ec8bb87d32cfe68111471e8a08.jpeg

 

image.thumb.jpeg.52dade3ccd20e68b1c13e2fd441b6631.jpeg

 

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. 

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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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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

 

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 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?:)

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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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Breakfast this morning:

DSCN6953.JPG.4c32a43db043debf219ba822916e5d4d.JPG

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.  

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@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 ?

 

 

suprise.gif

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12 hours ago, HungryChris said:

Fried zucchini, welcome back, I missed you!

HC

IMG_2134.thumb.JPG.3a77f7dd4d66cc72f5de71267df45bbe.JPGIMG_2133.thumb.JPG.cd76710d9835cd554074671c46fd75b9.JPG

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

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"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

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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 ?

 

 

suprise.gif

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

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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 by HungryChris (log)
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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! 

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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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image.thumb.jpeg.bd726ed51ca30480dbf04c130c0ea975.jpeg

 

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. 

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

HC

IMG_2150.thumb.JPG.07054afbe98428c7137d516772994f68.JPGIMG_2149.thumb.JPG.3e8a2d49a7e9382211e813cd692c4420.JPG

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