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 an account.

chefmd

Breakfast! 2018

Recommended Posts

Elbow macaroni, chicken, slow roasted tomatoes, cheese.  Magic of CSO!

 

231B3AC6-9B1B-42A6-8881-6159BB54FC2C.thumb.jpeg.dc6c9cee31f6cf77c2eae5bf39909c7c.jpeg

  • Like 11

Share this post


Link to post
Share on other sites

Corned beef hash (from a can 🙄) and toast:

DSCN8786.JPG.36a45c45aa819ad0c2a5fbc1f9e04b3d.JPG

But I did make it super crispy and the toast has excessive amounts of butter 😉.

  • Like 9
  • Haha 1

Share this post


Link to post
Share on other sites

5938F90B-211A-4635-A2DE-E0D235F70721.thumb.jpeg.1f884976fffbe0ec5df454858670acf6.jpeg

 

Sausage with homemade tokatsu sauce, scrambled egg and teriyaki flavoured nori over rice. 

  • Like 7

Share this post


Link to post
Share on other sites
11 hours ago, Kim Shook said:

Corned beef hash (from a can 🙄) and toast:

DSCN8786.JPG.36a45c45aa819ad0c2a5fbc1f9e04b3d.JPG

But I did make it super crispy and the toast has excessive amounts of butter 😉.

 

There is no such thing as excessive amounts of butter. And I LIKE corned beef hash from a can. Got to have a fried egg, over easy, on top of it, though.

 

  • Like 5
  • Delicious 1

Share this post


Link to post
Share on other sites

822563833_BakeNovember9thdoughNovember6th20182.thumb.jpg.92839563508880d4305a35b083e0afca.jpg

 

Baked last night.   

Moe likes canned salmon.  It is a childhood thing.   

686480257_ToastedBaguetteandcannedsalmonNovember10th2018.thumb.jpg.e6f6b026f5837f96ae8262fdc61d6b05.jpg

 

So that is what he had for breakfast with toasted baguette.

  • Like 10

Share this post


Link to post
Share on other sites

Scrapple, home fries with onion and poached eggs on rye toast with fresh salsa.

HC

IMG_2715.thumb.JPG.84a5e1cd033c7d0989bb160a7e541605.JPGIMG_2717.thumb.JPG.1bc2c9e59c7e319774bb06b00c6bbffa.JPG

  • Like 7

Share this post


Link to post
Share on other sites
1 hour ago, Ann_T said:

822563833_BakeNovember9thdoughNovember6th20182.thumb.jpg.92839563508880d4305a35b083e0afca.jpg

 

Baked last night.   

Moe likes canned salmon.  It is a childhood thing.   

686480257_ToastedBaguetteandcannedsalmonNovember10th2018.thumb.jpg.e6f6b026f5837f96ae8262fdc61d6b05.jpg

 

So that is what he had for breakfast with toasted baguette.

I'm with Moe.  I love fresh salmon, but like canned also.  I actually grew up on canned salmon on top of salads and in croquettes.  When I was a teenager, my mother started working for the top guy in the DC Boeing office.  He would have whole salmons shipped out from Seattle and give them out.  I remember the first time I had grilled salmon - what a revelation!  I still like them both - but I view them as two different things! 😉

  • Like 5

Share this post


Link to post
Share on other sites
18 minutes ago, Kim Shook said:

I love fresh salmon, but like canned also.  I actually grew up on canned salmon ...

Me too!   I am sure I never saw fresh salmon until I was well into adulthood.

  • Like 1

Share this post


Link to post
Share on other sites

I grew up on canned salmon croquettes. There was always a can of salmon in the pantry, and Mama would grab it when she needed dinner in a hurry, or there was nothing else handy. I still make them occasionally; good for a blast of nostalgia.

 

  • Like 5

Share this post


Link to post
Share on other sites

One of the best summer meals we had on a regular basis was salad stuff piled on the biggest platter we owned topped with canned tuna on one end and canned salmon on the other.  Baskets of crackers, bowls of Miracle Whip and pickles and oil and vinegar cruets on the table.  I have 3 stepsisters and we always had a crowd of friends around - this meal could be easily expanded by adding a few lettuce leaves and another can!

 

  • Like 4

Share this post


Link to post
Share on other sites

A couple months ago while unpacking my groceries I discovered a big can of salmon that had not been in my cart.  I did remember seeing it on the belt in front of me in the next shopper's goods.  Somehow the checker assigned it to me instead.

I had been planning to use it for add-ons to my dogs' food but so far it's still on the shelf.

Now maybe from reading through this thread here I can find a better way to use it up.

  • Like 4

Share this post


Link to post
Share on other sites

If you want a spread this one is delicious.

15 oz canned salmon, drained and picked over to remove skin and bones

1/4 c olive oil

2 tablespoons lemon juice

black pepper

1 1/2 cup very cold whipping cream

 

Crumble salmon into a bowl with a fork

Add oil, lemon juice, pinch salt and a few grinding of black pepper

Beat with a fork until smooth and well mixed

whip cream until stiff

Gently fold cream into salmon mixture.

chill for two hours before serving.

use within 24 hours

  • Like 4
  • Thanks 1

Share this post


Link to post
Share on other sites

Frozen waffles:

DSCN8791.JPG.49d5157fa088d63b90b022efe5c55ec3.JPG

With real maple syrup, though.  😏

  • Like 10

Share this post


Link to post
Share on other sites

Today, I made toast with some sourdough bread I made yesterday. Put some sliced avocado on it, and sprinkled the top with Penzey's 'Sunny Paris' seasoning. It was remarkably good. Sorry, no pics.

  • Like 6

Share this post


Link to post
Share on other sites

Trying to use up a whole side of salmon.   Belly was smoked and most of the side portioned for meals.   The tail section was coated in a salt, sugar mix with crushed corriander and stashed in the fridge in a covered container.  The cure turned into a syrupy liquid after a few hours and the fish was flipped after several hours and left overnight. 

The filet was cured nicely  and made good gravlax the next morning 

 

 

DF7C58EB-2A7A-462F-BDE4-C222652081BC.jpeg

9B308CA3-8599-43B4-AA66-DD2469E507B6.jpeg

4838CB1D-7E62-451B-AB81-6CEA150783F3.jpeg

  • Like 10

Share this post


Link to post
Share on other sites

I bought these "Vienna Flavor" sausages more out of curiosity than hope. I have no idea what they have to with Vienna. Or Marco Polo. They also had a "Milan Flavour" version. The ingredients lists for both were identical.

 

Anyway, for an industrial sausage, they aren't bad, at all.

 

This morning fried with fried egg and buttered home made bread toast.

 

bfast.thumb.jpg.77cbbc987d1a62d79e8b80db9ddc4628.jpg

vienna.jpg

  • Like 8

Share this post


Link to post
Share on other sites
7 minutes ago, liuzhou said:

Or Marco Polo

 

Just think !

 

He must have given the Chinese some recipe in return for bringing all their noodle magic to Europe, no ..?

  • Haha 2

Share this post


Link to post
Share on other sites
1 minute ago, Duvel said:

 

Just think !

 

He must have given the Chinese some recipe in return for bringing all their noodle magic to Europe, no ..?

 

Yes, "No".

Anyway, he was from Venice, not Vienna!

  • Like 1

Share this post


Link to post
Share on other sites
45 minutes ago, liuzhou said:

 

Yes, "No".

Anyway, he was from Venice, not Vienna!

 

Well, given that most guys in Europe can’t tell Shanxi and Shaanxi apart, I’d say close enough. I stick with my story 😋

  • Like 1
  • Haha 2

Share this post


Link to post
Share on other sites

Another dinner that never got made so it became breakfast.

584910875_RoastedPorkTenderloinwithPolentaandroastedmushroomswithsageNovember11th20181.thumb.jpg.bc15a30cc1358d0471a80b8accd90b29.jpg

 

Roasted pork tenderloin with roasted mushrooms with sage served with polenta.


Edited by Ann_T (log)
  • Like 9
  • Delicious 1

Share this post


Link to post
Share on other sites

Playing catch up here after being away from home for most of the last week. A friend and I traveled down to Harlingen, in the Rio Grande Valley, for their annual Birding Festival. 

 

9E682A86-7614-4670-A4B9-A42B8AB68BE3.thumb.jpeg.aca54271b95d89000fabd53274b1faa3.jpeg

 

$4.59 Breakfast Special - Two eggs (over easy) with Bacon, Hash Brown Potatoes, Beans, Flour Tortillas and Coffee at the Las Vegas Cafe

 

87AF4E5E-D0A8-4252-B0BD-91286805ED66.thumb.jpeg.2f76b09e25e6230e4f4cb33d09da52e9.jpeg

 

Breakfast Tacos (less than $3 each) with Potato, Egg, Bacon and Cheese to go from the Las Vegas Cafe - we had these twice, on the mornings when we had an early morning Birding field trip.

 

0CD5B6DA-B753-4251-A809-01719B894E76.thumb.jpeg.6070b477964eed16c135affea72c5563.jpeg

 

The Las Vegas Cafe is closed on Sundays, so we went to Cracker Barrell for our final breakfast in Harlingen. I had two eggs over easy with bacon, biscuits and gravy, grits and coffee. 


Edited by robirdstx (log)
  • Like 13

Share this post


Link to post
Share on other sites

One can probably count the advantages of old age on half of the fingers of one hand. But here’s one: 

 

85E34F2D-97DA-42D5-92A7-F99AD1118561.thumb.jpeg.868100ae16511502fcbd0bcfb1401b28.jpeg

 

Time to play with one’s food even at breakfast time.   Wasabi-mayo devilled egg, spam onigirazu, cherry tomato stuffed with leftover potato salad. 

  • Like 12

Share this post


Link to post
Share on other sites

Because every once in a while, you have to splurge.

 

1166071976_breakfast11-7.jpg.15d012591196d3deb9e8085c842827d3.jpg

 

Had a houseguest, so pulled out the stops for breakfast. Bacon, smoked salmon, scrambled eggs, pear preserves, a latke with sour cream and caviar (ok, it was the cheap domestic kind), and another latke with apple butter. I did not want lunch.

  • Like 11
  • Delicious 1

Share this post


Link to post
Share on other sites

Dinner for breakfast again. 

129541302_SausageandRosemarysauceNovember13th2018.thumb.jpg.d1836bdb1fc9e2199f43cbb87c3f3ff9.jpg

Pasta with my  favourite Italian Sausage Rosemary sauce.  

 

 

 

  • Like 8

Share this post


Link to post
Share on other sites

B5CAC3EA-4402-4A29-9B51-FA818346057B.thumb.jpeg.eb02aa1fa64315b374cacf3349ef2cc9.jpeg

 

 Small tomato and cucumber salad, bean sprout and scallion salad, tamagoyaki with nori, and two small moulded onigiri rolled in kimchi furikake. 

  • Like 8

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×