Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Breakfast! 2018


chefmd

Recommended Posts

 Not sure what meal it will actually be. Let’s just call it nutrition break number one. Oh wait, let’s not.  It really was the one that broke my fast.😂

 

0184CFCB-C45B-4004-BB8D-46D37F85E3D7.thumb.jpeg.a75068aa570b346c718203d5b26ece13.jpeg

 

Green beans with sesame soy dressing, chicken with leeks from dinner last evening, marinated mushrooms and some beni shoga (pickled ginger).  

Edited by Anna N
Ginger not gonger. (log)
  • Like 5

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

Link to comment
Share on other sites

"Garden vegetables" shakshuka. Roasted eggplant, zucchini, peppers, mushrooms. Peas, green bean, tomato sauce, fresh mozzarella, basil, soft eggs. Warm crispy bread.

IMG_20180525_143821.thumb.jpg.51da2534b20b12d99f3dd34f94e7804a.jpgIMG_20180525_144118.thumb.jpg.67e73bad49bf07d1dff23b2e16793a4d.jpg

  • Like 4

~ Shai N.

Link to comment
Share on other sites

B3DE54D0-3256-42D6-A757-B43666F1840D.thumb.jpeg.a1d4177a41f8d87f27f72cb6adc5aa97.jpeg

 

 Another attempt at a rolled omelet this time made with duck eggs. I am told by member @Hiroyuki (in the Tamago thread) that this is correctly called “ahiru no tamago”. 

 

I know it is a poor workman who blames his tools  but I do think that the rectangular omelet pan is not an appropriate vessel on an induction range.  I cannot seem to get it evenly heated and my next attempt at a rolled omelet will be done in a nonstick traditional skillet.

 

 I seem to have the rolling technique pretty much down pat although I do need to work more quickly.

 

 This omelet was quite disappointing being over cooked and somewhat dry.

 

 

 

 

  • Like 6

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

Link to comment
Share on other sites

Avocado Egg Sandwich from The Moosewood Restaurant Table cookbook.
IMG_8084.thumb.jpg.864936425424c2d067003d7359cc773e.jpg
There's a cucumber-yogurt-dill-scallion mixture on the bottom, avocado slices and egg.   The recipe calls for hard boiled egg slices but says that fried eggs will be less messy.  I went for some jammy yolks to stick everything together but with these ingredients, applied in this order, I'm afraid a certain mess factor is unavoidable 🙃!
  • Like 11
  • Delicious 2
Link to comment
Share on other sites

9B132116-989B-4049-B0B4-E2ACDC63D30D.thumb.jpeg.39ea4851bbc161fb7714f09ee72bf10c.jpeg

 

 Shirred Shiitake Eggs from Eric Gower’s The Breakaway Cook.   Even a bit overcooked these elicited some accidental sounds of satisfaction from me. 

Click.

 

  • Like 4
  • Haha 1

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

Link to comment
Share on other sites

E1FF6216-1BFA-4E01-A529-21F9A7FA4668.thumb.jpeg.1581c3c376d319329943157b3ac020fd.jpeg

 

 New potatoes cooked in dashi. 

 

  • Like 5

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

Link to comment
Share on other sites

AE6C3412-00CB-4B8E-9A12-5D43C43983F7.thumb.jpeg.5d7451eecd457cca8799c9158de94808.jpeg

 

Miso soup with wakame and potatoes and a simple poached egg on rice seasoned with matcha salt. (The wakame was a left over so there’s a little more than is appropriate in this bowl of soup.)

  • Like 4

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

Link to comment
Share on other sites

42 minutes ago, Anna N said:

AE6C3412-00CB-4B8E-9A12-5D43C43983F7.thumb.jpeg.5d7451eecd457cca8799c9158de94808.jpeg

 

Miso soup with wakame and potatoes and a simple poached egg on rice seasoned with matcha salt. (The wakame was a left over so there’s a little more than is appropriate in this bowl of soup.)

 

I am ever so impressed that you dish out one Japanese inspired breakfast after the other. Truly admiring (and being a tiny bit envious on) your efforts!

  • Like 2
  • Thanks 1
Link to comment
Share on other sites

45D97F7B-C5FC-41F6-9CCB-5DDA8AE2A28B.thumb.jpeg.8e0b2ee79f94bde93dd3eeef8dfb7309.jpeg

 

Black maitake mushroom miso soup. 

 

A35CA1C9-ADED-4679-90B2-C1DE7A193220.thumb.jpeg.0d1295d8826b752a31a547a53b53ad01.jpeg4A10991D-D8B3-4A3A-9804-33043960DABE.thumb.jpeg.3dc6815d64811244e2d0089003ddee7f.jpeg

 

 Then I spent many hours attempting to roll sushi. :S   It looks so easy when someone else does it.   I ate all my mistakes and these are only just two of them.

  • Like 6

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

Link to comment
Share on other sites

Just had a nice conversation with gardener guy we have deep ties with. From jalisco. Asked what most special dish and he said birria in a pit. One day I'll get down there ;)

  • Like 1
Link to comment
Share on other sites

6 hours ago, scubadoo97 said:

I'd be so full eating my sushi mistakes 

 I was.  Probably don’t need to see another piece of sushi for years.

  • Thanks 1
  • Haha 1

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

Link to comment
Share on other sites

E3A69495-1823-4654-AED8-8CA63CA68AED.thumb.jpeg.29a98375a05648068c2d117be62fefb8.jpeg

 

Bacon, duck egg and mini pita fried in bacon fat. 

 

  • Like 7

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

Link to comment
Share on other sites

Speaking of flat breads.  I made these last night.  Easy recipe.  The only trick is to not over cook the bread before you puff it.  Just a minute or two on each side.  They were very tender.  I think I would add salt to the dough recipe next time.  DH loved them with his chili.

 

https://youtu.be/YtZH8ITBm0E

 

 

 

  • Like 1
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...