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chefmd

Breakfast! 2018

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Mushroom and spinich omelette this morning.  The mushrooms were sliced and browned in butter.  Chiffonade of baby spinach added raw just before the roll to wilt and warm 

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7 hours ago, rotuts said:

my local MarketBasket

 

is out of Scrapple

 

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and has been for some time.   Jones just hasn't sent them any

 

what to do ?

 

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 Cross over into the light and give Park's pork scrapple a try. A nicely crisp slice or two of scrapple and a fresh, hot salsa, or pleasant hot sauce is just a thing of great beauty. The ones I buy go right into the freezer with a purchase date, and I thaw them out on a FIFO basis, slice them up and freeze the slices, so I can have them or not without feeling compelled to use them up in a short time.

HC  

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Inspired by some fresh porcini mushrooms on pasta in Rome, I went online and ordered a pound of dried porcinis from nuts.com. When I picked up the held mail from the post office, there they were. My first effort with them was a simple one. I rehydrated them in a tiny amount of boiling water, turned off the heat and let them sit for about an hour. I lifted them out with a slotted spoon and concentrated the hydration liquid by simmering until only a few tablespoons remained. I tossed in a few pats of butter along with the drained porcinis, a splash or two of brandy and a pinch of S & P and simmered for a few minutes and turned off the heat.

Here is my breakfast this morning. Some over easy eggs, blistered shishito peppers from the garden and a toasted snowflake roll smeared with porcini & brandy butter.

It's a start, and a good one! I intend to make a much bigger batch to keep on hand in the fridge for use as a base in pasta sauce and perhaps as a bruschetta in combination with truffle salsa or melted brie.

HC

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Bacon and duck egg onigirazu. 

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Park's pork scrapple, fresh salsa, blistered shishito peppers and a porcini and melted brie bruschetta. I made a mental note to myself, that on some future snowy or rainy day, when I have no errands to run, this bruschetta combination and a cold beer or two, for lunch, would make me feel like a lucky man, indeed. I am so glad that at a recent lunch in Rome, I had a little refresher course on how much I enjoy the flavor of porcinis.

HC

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Moe's breakfast the last two mornings.

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Toasted baguette with homemade grape jelly made by a friend, from grapes grown by another friend. 

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Thai Green Curry Chicken .  

 

 

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 A breakfast experiment. I always wake up optimistic that everything will go right in my day. Nothing can quite blow that away as quickly as a breakfast experiment.   But this was tasty enough that I will make another attempt for a little more neatness.  Nori and egg rolls with tomato, lettuce, bacon and Kewpie mayo. No rice. 


Edited by Anna N Grammar. (log)
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Breakfast was simple, but good (in spite of those scrapple haters out there). The last three slices of scrapple in the freezer, some peppers and onions with a bit of fresh picked garlic and a copious amount of fresh salsa.

HC

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23 minutes ago, HungryChris said:

Breakfast was simple, but good (in spite of those scrapple haters out there). 

 Never allow us to get in the way of delicious breakfast. But please, don’t invite us.

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Leftover from Sunday lunch at the Gordon Street Tavern: Panko Crusted Pork Tenderloin with Mushroom Gravy and Loaded Mashed Potatoes - reheated beautifully in the CSO - 15 minutes, 350F, Steam Bake

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Omelette onigirazu.  Mushroom, oven-dried tomato and bacon omelette.  Once you get the hang of constructing these they are hardly any more challenging than a simple western sandwich.  

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Onigirazu with ham, green tomatoes, romaine and kewpie mayonnaise. 

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Just out of the oven.

 

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Moe is going to have the legs with toast for breakfast and I'll make hot chicken sandwiches and homemade fries for dinner with the breast meat.

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For brunch. Fetteh - yogurt, mixed with hot and soft chickpeas, toasted pita pieces. Spiced with garlic, cumin, chili and sumac. Topped with tomato, mint, parsley, toasted nuts (cashew and almonds), a little peppery olive oil and more sumac. Some of the pita keep crispy and some gets soft, soaking in the juices.

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The Big One wanted the Chorizo Breakfast. 

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The middle one wanted the Halloumi and Bacon. 

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The smallest insisted he only wanted Jammy Toast. 

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Then ate some of mine (sans green 🙄) and all of Dads toast, hbrown & bacon. 

 

The whites on the big ones eggs were still runny unfortunately but everything else was awesome. 

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 It’s a little early to get creative in the kitchen but I have to keep busy so that I can keep my excitement in check.   (I am anxiously awaiting the arrival of a houseguest who has been away recuperating from an injury.). Chirashi sushi -  sushi rice mixed with sautéed shrimp shiitake and oyster mushrooms  and topped with a shredded omelet and scallions.   There is also a little pickled ginger on the side. 

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I'll bet you house guest would be honored to share that with you too!  So glad he's coming back again.  Can't wait for pictures of the happy reunion.

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Moe's breakfast.
This is one of both of our favourite meals. 

 

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Greek Style Lamb shanks, potatoes and Greek Salad.

I'm working today so will take the same thing for lunch. Breakfast

is too early for me.

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Tuscan toast, one with porcini spread and melted brie and one spread with some bomba Calabrese I whipped up yesterday using every red cherry pepper in the garden, a few habaneros, eggplant, mushrooms fennel seed salt and olive oil.

HC

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