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chefmd

Breakfast! 2018

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 And staying with the  seasonal theme — Mushrooms roasted in foil with sake, soy, miso and butter. 

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Home made scotch egg (chicken's) with 酸梅酱 suān méi jiàng  - sour plum sauce.

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@liuzhou, how do you reheat your Scotch eggs, or do you eat them cold? I haven't made them since I got my CSO but it strikes me that might be a good vehicle. 

 

Most go to the Asian market and get quail eggs. Love them in Scotch eggs. Just the right size.

 

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15 minutes ago, kayb said:

@liuzhou, how do you reheat your Scotch eggs, or do you eat them cold? I haven't made them since I got my CSO but it strikes me that might be a good vehicle. 

 

Most go to the Asian market and get quail eggs. Love them in Scotch eggs. Just the right size.

 

 

I eat them cold. As they are meant to be eaten. 😄

 

Yes, I usually make them with quail eggs, but this time used chicken's eggs because that was what I had on a torrentially rainy day and I wasn't going out to restock.

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Eggs Benedict

Sous vide egg (75C for 14 minutes) and homemade Hollandaise. 

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Edited by Robenco15 (log)
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Planned-over Japanese-style hamburger onigirazu. 

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I think that I'm on to something.

 

Took a pita bread from my favorite bakery. Very fluffy with an elastic, well gelatinised crumb. Filled it with fresh mozzarella, tomatoes and basil + some salt. Then heat it all up (covered in a moist towel) until the cheese melted. Served with some OO for dipping.

What I got was in a way closer to the "Neapolitan pizza ideal" than any pizza I've made. The interior crumb soaked the cheese and tomato juices and was reminiscent of a pizza's top layer. The pocket kept the cheese hot and prevented it from drying and solidifying.

 

 

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Edited by shain (log)
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Asparagus Frittata from Marcella Hazan's Essentials of Classic Italian Cooking.

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I made ~ half a recipe in a 6 1/2 inch cast iron skillet for today's breakfast and added some sautéed onions to the mix.  Toasted focaccia and fresh tomatoes on the side.

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I had one sad, lonely, spicy meatball leftover from last night's dinner, so I sandwiched it between two slice of flatbread, topped with some home made, fresh tomato sauce and put it out of its misery.

 

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Edited by liuzhou (log)
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The breakfast of champions.  Ledo’s Bacon pizza reheated in CSO

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Up early so I made scones to have with our cappuccino.

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Red Currant Scones with a brown butter glaze.

 

And before leaving for work, I made Moe a real breakfast.

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Soft boiled (steamed actually) eggs with toast points. 

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Egg on arugula with pan roasted potatoes laced with grated orange peel and basil.   Gotta love lazy Sunday mornings 

 

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Spinach, Soft Egg & Parmesan Pizzetta from Polpo

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Gotta work on my timing to get the eggs the way I want.  This recipe called for small eggs. My farmers market egg peeps had no smalls but with young hens coming on board, they had the slightly smaller peewees, which could have used a slightly shorter cooking time while the crust needed another minute. 

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Friday breakfast for Momma:

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Egg and ham.  And I finally got some of the dinner I made for Mr. Kim, Momma and Jessica the other night when I had a meeting:

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Sausage gravy and biscuit and fried apples.

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Breakfast yesterday morning was zosui ( Japanese rice porridge). 

 

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 Breakfast today was an onigirazu with sous vide short ribs, horseradish and iceberg lettuce. (And horror of horrors this was the last sheet of nori in the package.) 

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Wild shrimp in a fish stock with garlic, ginger, white pepper, fresh ramen noodles and spinach.

 

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I plated the solids separately first to let you see them, then added the broth.

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Bacon and egg musubi (shaped using an empty Spam can).  Tamagoyaki, bacon, rice and a squirt of tonkatsu sauce and a nori wrap. 

 

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 My first reasonably successful tamagoyaki (rolled omelette).   The slight discolouration is my failure to properly incorporate the seasoning.  The right nonstick pan makes all the difference.  I bought the medium size TeChef brand from Amazon.  It is actually very tiny!

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Freezer bounty this morning:

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The last of my MIL's Hot Cross Buns (sans the crosses - they melted off in the oven).  Sad to see them gone.

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This morning, I decided to recreate a soup, from a Thai Restaurant that Moe and I both love.

 

It is a vegetable soup, but the stock is rich so I don't know if the stock is made from meat or not. It isn't served with meat.

 

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But since I'm not into vegetarian, I did use chicken stock and I poached a boneless chicken breast in the stock.

 

Broth is seasoned with ginger, salt and pepper and vegetables are sliced celery, onion, carrot, Chinese Cabbage, and served with tofu, rice noodles, cilantro and crispy fried garlic.

 

Moe had a large bowl for breakfast and I'm taking some for lunch.

Really happy with the flavour.

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Egg and mushroom onigirazu and black coffee. 

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