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chefmd

Breakfast! 2018

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 Tamagoyaki  with nori and cheese, cocktail tomato, and miso soup with wakame seaweed. 

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Soft Tacos with Lamb, Red Onion, Arugula* and Salsa

 

* Didn’t have any Cilantro


Edited by robirdstx (log)
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 A small bowl of rice topped with some leftover pieces of tamagoyaki  and some freshly made sweet, spicy and sticky shiitake mushrooms (from dried).  

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Haven't made Moe poached eggs in a while so that was what he had for breakfast.

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Farm fresh eggs.  

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And the bread was baked last night.  Makes the best toast. 

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Frittata with smoked mozzarella, spinach, mushrooms. Pumpernickel and sour cream.

 

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Egg and mushroom onigirazu. 

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On November 17, 2018 at 10:17 AM, Ann_T said:

Haven't made Moe poached eggs in a while so that was what he had for breakfast.

2142336776_PoachedEggsNovember17th2018.thumb.jpg.ba09411fa12ca4935b0b76fde0ab11b3.jpg

Farm fresh eggs.  

211713933_Baguettes4dayfermentationbakedNovember16th2018.thumb.jpg.58904807301c12913e7826bcd294518b.jpg

And the bread was baked last night.  Makes the best toast. 

 

Ann, If you ran a B&B  I'd have a hard time staying asleep for fear I missed breakfast.  Just saying 

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Red beans & rice

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Specifically, this is Emily's Famous Red Beans and Rice from Alon Shaya's cookbook, Shaya and is the recipe of his wife, Emily.  It includes bacon, a smoked pork hock and Andouille sausage for a ton of flavor.

 

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Wonderfully diverse breakfasts!

Mine are so boring...not worthy of a photo most of the time.

Tomorrow will be an apple and probably a hunk of medium Gouda with a cup of tea.

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Inspired by @chefmd and @kayb ((here),

I made the Food52 version of okonoyimaki. It’s an easy, adaptable and tasty dish but, in my mind, much closer to the Korean kimchijeon (kimchi pancake) than to either of the two more traditional Japanese versions of the dish (here).

 

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 I added grated carrots and shiitake mushrooms to the Food52 version. 

 

Thanks for the inspiration to attempt the Osaka and the Hiroshima versions of this dish. Stay tuned.😊

 

 

 

 

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Green onion cakes with soy, vinegar, Chili and Chili oil dipping sauce washed down with a cuppa T.  Delicious.

The cakes were from the freezer and were made in the summer at the height of garden green onion production.

The good part is I have another ten packages of two. 😍

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On 11/19/2018 at 9:12 PM, Okanagancook said:

Wonderfully diverse breakfasts!

Mine are so boring...not worthy of a photo most of the time.

Tomorrow will be an apple and probably a hunk of medium Gouda with a cup of tea.

My all-but-invariable breakfast is steel-cut oatmeal. Sturdy, satisfying, but the opposite of photogenic. :P

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I love steel cut oatmeal.

 

I cook it with milk , therefore in a fuzzy logic japanese rice cooker.

 

I make a lot and refrigerate it

 

I take out what ill have in the AM

 

\Micro it ,  add dried cranberries , a little more milk , and a pat of butter

 

superb w sourdough toast,

 

even better w a breakfast sausage !

 

real staying power for cold days.

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I used to make steel cut oatmeal for my DH who said it was the best he'd ever had.

Me?  I can't stand it...I think it's the texture that I find nasty.

I made it in my Japanese rice maker that had a porridge setting...it cooked a long time, I think at least 40 minutes.  I wish I liked oatmeal; I've tried over and over, cooking it with different add-ins but it still doesn't ring my bell.

 

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Crumpets and picklets from my sourdough disgard.

They packed a punch of flavour.

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1 hour ago, Captain said:

Crumpets and picklets from my sourdough disgard.

They packed a punch of flavour.

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What a great idea. What crumpet recipe did you use, please? 

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Thanksgiving breakfast: Date Pancakes from Shaya. For today, I served the pancakes with some yogurt and just a bit of date syrup.

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These are lacking the Rose Tahini that's supposed to accompany them. I bought some nice Medjool dates a the farmers market but keep forgetting to buy rose petals and rosewater. I think I'm subconsciously afraid of perfume-y food 🙃
The pancakes are light and fluffy. No sugar in the batter but the little bites of sweet dates throughout mean that they really don't need a sweet accompaniment so I can see why the tahini would work.  It's made with tahini, rosebuds, allspice, cardamom, pink peppercorns, coriander, Persian lime, caraway and rose water. 

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