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Breakfast! 2018

chefmd

By chefmd
in Cooking

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Ann_T

Ann_T

Posted
Posted
13 hours ago, Smokeydoke said:

@Ann_T Your biscuits are gorgeous, love the layers.

Thanks @Smokeydoke

 

Moe's Breakfast.

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Was going to make this roast last night for dinner. Glad I didn't though.

Roasted this morning and Moe had it for breakfast and I'm working today so I will take it for lunch.

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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Anna N

Anna N

Posted
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1 hour ago, blue_dolphin said:

 @chefmd, for some reason, the packaging of that mustard looks like some sort of medicinal ointment to me xD

 But mustard in a tube is so convenient. 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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chefmd

chefmd

Posted
  • Topic Starter
Posted
7 hours ago, Anna N said:

 But mustard in a tube is so convenient. 

 

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I have a few things in tubes.  There is also anchovy paste tube somewhere, can't find it at the moment

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Anna N

Anna N

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Posted (edited)

F24F3322-E382-4C37-A616-5F862164D5F1.thumb.jpeg.e30afb819a49f29ce967e8af30122d1f.jpeg

 

 Fried potatoes topped with a spoonful of the Braised Beef with Lots and Lots of Onions (here).  This dish becomes almost a condiment — like caramelized onions with some shredded beef thrown in.  :)

Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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liuzhou

liuzhou

Posted
Posted

Wo wo tou steamed buns (窝窝头 wō wō tóu) with minced pork and 8-treasure pickled vegetables (八宝菜 bā bǎo cài)* stir fried with soy sauce.

 

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* Cabbage, day lily, bamboo shoots, fungus, dried tea, dried carrots, scallion and chilli.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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Anna N

Anna N

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8738221F-5033-4AE1-9BB5-B009E00384B6.thumb.jpeg.8b89c52e7759814451a4079b4c21f1ca.jpeg

Sometimes a small notion…

Philadelphia cream cheese mashed with Heinz chili sauce and spread on crispbread with some scallions as garnish. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Ann_T

Ann_T

Posted
Posted

5aafd37f67d34_NYSteakBreakfastMarch19th20181.thumb.jpg.132b61d1e6cad244b4b0522561ad039e.jpg

Bought a couple of NY Strips Saturday, froze one and presalted the other and grilled it this morning for Moe's breakfast.

These steaks were not as thick as I prefer but I thought that would be perfect for a breakfast steak.

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Would have liked it a little more rare, but hard to do that with thinner steaks.

Served with my favourite potatoes roasted in the CSO on the Bake Steam setting. And fried mushrooms.

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blbst36

blbst36

Posted
Posted
On 3/18/2018 at 8:50 AM, Anna N said:

F24F3322-E382-4C37-A616-5F862164D5F1.thumb.jpeg.e30afb819a49f29ce967e8af30122d1f.jpeg

 

 Fried potatoes topped with a spoonful of the Braised Beef with Lots and Lots of Onions (here).  This dish becomes almost a condiment — like caramelized onions with some shredded beef thrown in.  :)

 

 

Now that's my type of condiment!!

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HungryChris

HungryChris

Posted
Posted (edited)

Breakfast in the middle of the Gulf of Mexico. In addition to the breakfast menu, we get this great little buffet spread, that I could be quite happy with, by itself.

HC

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Give me a little roll or 2 , some smoked salmon, cream cheese, capers an a bit of red onion, and I'm good. OK, I added a bit of brie, just cuz it was there.

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When my poached  eggs in lobster and scallop sauce arrived, it was all I could do to eat around the bread. Next time, all I want is the little buffet.

HC

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Edited by HungryChris (log)
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blue_dolphin

blue_dolphin

Posted
Posted
55 minutes ago, HungryChris said:

Breakfast in the middle of the Gulf of Mexico

 

Ahhhhh!  I'm feeling very relaxed already!

 

I made a version of the Baked Oatmeal with Caramelized Pears and Vanilla Cream from Smitten Kitchen Every Day using peaches instead of pears. Maybe it was the fault of the peaches but even though I cut the sugar down, it seemed very sweet to me. Too sweet for breakfast so I made it even sweeter by serving it over a scoop of vanilla ice cream and had dessert for breakfast!

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Anna N

Anna N

Posted
Posted (edited)

 I knew before I fell asleep last night at least a part of what I would have for breakfast this morning. (That is usually as far reaching as any menu planning gets in my life although I try hard.)

 

There was a small piece of smoked duck in the refrigerator that needed to be used up. I knew I would serve it on crispbread. But that was as far as my imagination had carried me.

 

So while the duck crisped on my stove top I twirled my internal Rolodex at full speed  hoping it would spit out something interesting to serve with the duck.

 

I remembered that Jacques Pépin had done something with duck and parsnips and I knew there were  parsnips in my crisper drawer. 

 

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Smoked duck,  parsnip pureed with a little smoked duck fat, on crispbread with  ligonberry sauce. 

 

 

Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Ann_T

Ann_T

Posted
Posted

5ab154e67ef68_GreekChickenBreastsGrilledMarch20th20181.thumb.jpg.e2094ebc552c28aee19f31415afb0e08.jpg

Greek for breakfast.

Presalted a couple of chicken breasts, bone in, yesterday and early this morning rubbed them with a paste of fresh garlic, fresh oregano, salt, pepper, lemon zest, the juice from the lemon and olive oil.  Rubbed some under the skin.

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Grilled the chicken and the green beans and served with a side of buttered rice.

 

 

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blue_dolphin

blue_dolphin

Posted
Posted

Tomato & Gigante Bean Bake from Smitten Kitchen Every Day on toasted rosemary baguette.

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I used Rancho Gordo Christmas Limas and subbed in some of Marcella Hazan's tomato sauce from the freezer instead of the canned, crushed tomatoes.

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Anna N

Anna N

Posted
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29 minutes ago, blue_dolphin said:

Tomato & Gigante Bean Bake from Smitten Kitchen Every Day on toasted rosemary baguette.

 It looks delicious but I cannot do the beans. I no longer even try but simply accept that I don’t like dried peas,  beans, legumes etc. I wasn’t always this way because I used to love canned baked beans on toast when I was a child.  And I still have a taste memory of giant butter beans and lamb in a casserole. I think I need to discuss this with my therapist.  xD

Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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blue_dolphin

blue_dolphin

Posted
Posted
1 hour ago, Anna N said:

 It looks delicious but I cannot do the beans. I no longer even try but simply accept that I don’t like dried peas,  beans, legumes etc. I wasn’t always this way because I used to love canned baked beans on toast when I was a child.  And I still have a taste memory of giant butter beans and lamb in a casserole. I think I need to discuss this with my therapist.  xD

I did consider your delicate sensibilities and avoided posting a photo that included a recognizable bean xD

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chefmd

chefmd

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Shameful but so delicious mini chicken biscuits from you know where reheated in CSO with you know what sauce.  It was catered in out office yesterday and I opted to take my share home.  Biscuit is too sweet, chicken is too salty but together they somehow work.  Back to home cooking later today ;)

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