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chefmd

Breakfast! 2018

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6 hours ago, demiglace said:

I've never seen this before, can you describe the cooking process? Thanks

The pudding is made by blending eggs, egg yolks, salt, melted butter, and milk together and then cooking SV for 30 minutes at 74C. You then take the cooked egg mixture and blend that to a pudding consistency. 

The omelette is made putting a lid to an 8” pan in a 350 degree oven and then blending eggs, an egg yolk, heavy cream, and salt together. You put some of the mixture in an 8” pan, put the lid from the oven on top of the pan and then put the pan in the oven for 5 minutes. Then you take the cooked egg sheet out of the pan and fill it with the egg pudding and roll the sides over the pudding.  

Cut in half. Take picture to show people. Eat as much as you can because the thing is so damn rich you might not be able to finish it. 

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@Robenco15

 

Thanks I was intrigued by this and was going to pursue it by looking it up in MCAH.  But you have saved me the trouble!  I don’t do well with very rich foods but I don’t think I’d turn down at least a taste of this.  I am always impressed by anyone who attempts these complex recipes.  

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Made an omelette this morning.  3 eggs, sauteed mushrooms and spinach and because I had just cut an avocado that was nearing over ripe, half a diced avocado went in before the fold.  As strange as it sounds it worked quite well.  The creaminess of the avocado worked well with the soft creamy texture of the egg.  Almost as cheese would have.  

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26 minutes ago, Anna N said:

@Robenco15

 

Thanks I was intrigued by this and was going to pursue it by looking it up in MCAH.  But you have saved me the trouble!  I don’t do well with very rich foods but I don’t think I’d turn down at least a taste of this.  I am always impressed by anyone who attempts these complex recipes.  

The pudding could be used in a number of ways and amounts to cut the richness too. It’s a wonderful little recipe. 

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Deb and I talked about our next trip to New Orleans after dinner last night. Shrimp and grits, char grilled oysters..... This morning, I woke up with a trencherman's appetite, which I addressed with some scrapple, zucchini fries and poached eggs.

HC

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5306968A-37D4-4413-9F8F-2CE56E184396.thumb.jpeg.e5694f83aa7b7348f78c4c39d87dd5ba.jpeg

 

Shrimp okonomiyaki. 

 

 

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@Ann_T  Thanks for the whipped egg white omlette reminder. I did them all the time during the "fear of yolks" era and lke them. Had a breakfast guest today and did one with spinach and havarti cheese. Excellent!  No picture as we were hungry and chatty ;)

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5 hours ago, Robenco15 said:

The pudding is made by blending eggs, egg yolks, salt, melted butter, and milk together and then cooking SV for 30 minutes at 74C. You then take the cooked egg mixture and blend that to a pudding consistency. 

The omelette is made putting a lid to an 8” pan in a 350 degree oven and then blending eggs, an egg yolk, heavy cream, and salt together. You put some of the mixture in an 8” pan, put the lid from the oven on top of the pan and then put the pan in the oven for 5 minutes. Then you take the cooked egg sheet out of the pan and fill it with the egg pudding and roll the sides over the pudding.  

Cut in half. Take picture to show people. Eat as much as you can because the thing is so damn rich you might not be able to finish it. 

 

Thanks so much! I love the look of it. I'll have to try it.

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3 hours ago, HungryChris said:

Deb and I talked about our next trip to New Orleans after dinner last night. Shrimp and grits, char grilled oysters..... This morning, I woke up with a trencherman's appetite, which I addressed with some scrapple, zucchini fries and poached eggs.

HC

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I'm very glad to see you enjoying a hearty breakfast.  I was a little worried when you posted this relatively spartan example the other day and no breakfasts in the interim.

On 12/10/2018 at 10:54 AM, HungryChris said:

A perfectly ripened Bartlett pear, ruby red grapefruit supremes and a homemade sweetened lime acqua frizzante.

HC  

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A friend has an over abundance of fruit on her citrus trees and has offered us as much as we want. This morning I pulled out the little food processor and it’s juicer attachment. Delicious!

 

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Pre-breakfast.

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Moe requested buttermilk biscuits this morning.

He had one just out of the oven.

In a little while I'll make him breakfast. Requested scrambled eggs to go with the biscuits. But the real reason is he wants to have some of his Chile sauce.

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49 minutes ago, kayb said:

Those are some PRETTY biscuits.

 

Thanks @kayb.

 

Breakfast is served.

1530711046_CheeseOmeletteDecember18th2018.thumb.jpg.8337b5fc1f3180693b2cf05c20f3dc61.jpg

 

Cheese Omelette with buttermilk biscuits and Chile Sauce.

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Couldn't figure out what I wanted today.  Finally decided to make the Charred Cabbage with Hazelnut and Pomegranate Muhammara from Shaya

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Prior to roasting, the cabbage is poached in a broth flavored with orange juice, rice wine vinegar, sugar, garlic, jalapeño, star anise and lemon zest, so it ends up both tender and flavored throughout. 

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Benton’s bacon, some delectable Harry & David pears Jessica received for Xmas and eggs scrambled in bacon grease:

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D73CB15B-324B-48C0-B669-662FD4993FD2.thumb.jpeg.278b65a2fec1701243d68f3e293b5d03.jpeg

 

Breakfast with a girl friend at Cracker Barrel in League City

 

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Two eggs (over medium), potato casserole, grilled catfish, biscuits, gravy and grits

 

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Edited by robirdstx (log)
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I wish our Cracker Barrel still produced edible food. I really used to enjoy breakfast there.

 

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A blueberry muffin I had frozen for a while. Crisped in the oven.

Chai masala.

 

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Egg and pepperoni onigirazu and black coffee. 

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eating Christmas cookies from co-worker. His wife makes them every year, her shortbread made with ground nuts is really tasty. She tweaks the recipes to find ways to reduce the butter and sugar and I really like her cookies because they aren't sugar bombs.

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Taylor Pork Roll on Maier's Italian bread

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Fried duck egg on toast with pork meat and pork blood sausages.

 

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Edited by liuzhou (log)
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