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chefmd

Breakfast! 2018

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This morning, I had my wontons in a more conventional manner. In a spicy broth with spinach. THe wontons contained pork and shiitake.

 

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Savoury oatmeal (onion, bacon, cheese) and an egg with a broken yolk. :(

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Scrambled eggs with a tablespoon each of sour cream and shredded sharp white cheddar, pork scrapple and an English muffin.

HC

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Made a Spanish tortilla for breakfast today.  A Sunday morning treat 

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Fresh yogurt, freshly made granola, and blueberries. Inspired by the fact blueberries were two cartons for four bucks at Kroger.

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Chicken salbutes (a soft Yucatecan version of a tostada) with habanero hot sauce.

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Just your typical Sunday brunch at Casa Hobbit

 

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In a mortar and pestle, pound 1 garlic clove, a pinch of salt and 3-4 anchovy fillets to a paste. Transfer to a glass measuring cup and whisk in juice of half a Meyer lemon and 9 tbsp. extra-virgin olive oil.

 

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Trim a head of cauliflower. Boil cauliflower in a pot of salted water or until the tines of a fork easily pierces cauliflower. Lift out with a slotted spoon and transfer to a bowl. 

 

In the same pot you cooked the cauliflower, boil 3 eggs, then peel and quarter when done.

 

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Chop or break up cauliflower into smaller florets, then combine with olives in a small bowl. Season with salt and black pepper. Spoon atop salad plates, arrange egg on top, then spoon dressing over. Grind more black pepper if desired.

 

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Insalata di cavolfiore e uova sode ("cauliflower and hard-cooked egg salad")

 

Buongiorno!


Edited by ProfessionalHobbit (log)
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I was going to make this for dinner last night but I didn't so...Coquilles St. Jacques à la Provençale from Mastering the Art of French Cooking

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With crusty bread to dip into the buttery sauce.

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45 minutes ago, blue_dolphin said:

I was going to make this for dinner last night but I didn't so...Coquilles St. Jacques à la Provençale from Mastering the Art of French Cooking

 

With crusty bread to dip into the buttery sauce.

 

Looks amazing. I may make some Coquilles (not) St. Jacques later this week. I just got an amazing deal on some bay scallops.

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Sometimes, you just gotta give in to the craving and get it over with...lavish slather of butter, too (I only ate one). Then, you're happy that they rose nicely, fluffy & tender,  and didn't come out like hockey pucks.

 

But,  you lament the fact that there's no sausage gravy.

 

Homemade from scratch baking powder biscuits/photo ©spaghetttti 

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I’ve been waiting for this – Wegmans’ had their panettone half price this weekend.  One half is in the freezer to make French toast when we have company staying next weekend and the other will be toast for this weeks’ breakfasts:

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On 14/01/2018 at 11:25 AM, blue_dolphin said:

I was going to make this for dinner last night but I didn't so...Coquilles St. Jacques à la Provençale from Mastering the Art of French Cooking

IMG_6830.thumb.jpg.4238b03b82bd1c491454975695f70286.jpg

With crusty bread to dip into the buttery sauce.

 I would eat that for breakfast in a heartbeat.  I better not show that to Moe.

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Baked Cinnamon buns last night.

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Served early this morning in bed with a cappuccino.

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Forced myself to fry up some of the beef scrapple that, frankly I'm not that fond of, but am determined to use up. Had it with poached eggs and a little experiment of cold sliced polenta that I breaded and fried like I do zucchini. Very good!

HC

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A toastie with a layer of sautéed zucchini topped with sliced marinated mushrooms which, in turn, was topped by a few slices of Aldi prosciutto panino and put back in the toaster for a bit.

HC

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Edited by HungryChris (log)
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Yet another toastie, this one started with a thin layer of sautéed zucchini, a layer of thinly sliced marinated mushrooms, a layer of thinly sliced leftover steak, topped with slices of brie and popped back in the toaster. I ate this with a knife and fork, topping each portion with a bit of tangy salsa. Connect-Mex, if I may.

HC

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This might not look like the most exciting breakfast you've ever seen, but it's what the locals queue up for and I partake of two or three times a week.

 

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Steamed bun with pork filling.  肉包 ròu bāo. Approx 6 inches diameter.

Served with that ancient Chinese staple. A mug of industrial strength black coffee.

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remarkable breakfast :

 

a left over baked potato ( CSO  450 SB  until very crispy )  cut in 1/2 , butter , green onion , slice of SV Beef , rare

 

this was made the night before , then cooled and refrigerated as a left-over.  No Worries I had a few for dinner !

 

micro from refrig 45 seconds

 

I was surprised how good this was. potato skin was not crisp of course , but had fine flavor.  potato very fluffy.

 

from now on , Im always going to fill up the CSO w russets so I can make a few of these for the days to come.

 

a little fresh green onion will be nice here.


Edited by rotuts (log)
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Pork scrapple with fresh salsa and a ripe pear with warm brie.

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Pancakes with caramelized pecans and maple syrup.

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Well, they ate it all before i could snap a pic, but, I did make Finnish pancakes and fruit smoothies for the hubby and kids today.  Finnish pancakes are made from a batter similar to pannukakku, and one pancake takes up an entire plate. They are very thin.   I learned how to make them from my Finnish father in law. 

I'm only posting this because preparing large weekday breakfasts are waayyy out of the ordinary for me. I was happy to get my act together early enough to accomplish this, without setting off the fire alarm. :D

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