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 a free account.

liuzhou

Breakfast 2020!

Recommended Posts

OMG @robirdstx

I bet those potatoes were wonderful.  Look at the crispy edges you got and egg is perfect.  Yum.  We have some leftover spatzle so I am making something similar....but in duck fat.

  • Like 2

Share this post


Link to post
Share on other sites

Well, I at least started out the year healthy. Yogurt and granola.

 

I really don't particularly want black eyed peas today, but not sure if I want to defy the Good Luck Gods.

  • Like 1
  • Haha 3

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

Scrambled eggs with onion, red bell pepper plus a little diced country ham and Unexpected Cheddar

IMG_1753.thumb.jpeg.f53f18bcf57d6f92951ed0e159dd4042.jpeg

Tomato wedges and Trader Joe's latkes in the background

  • Like 10
  • Delicious 1

Share this post


Link to post
Share on other sites

Just in time to finish 2019 and open a new jar of Little Scarlet Strawberry Conserve.

 

Sour Dough and beurre d'isigny butter with a side of mature Gouda or Manchego and a pot of steaming coffee for the perfect start of the day.

 

 

https://www.bonappetit.com/story/tiptree-little-scarlet-strawberry-preserve

 

https://en.wikipedia.org/wiki/Little_Scarlet

 

 

 

NhLxUBR.jpg

 

 

  • Like 9
  • Delicious 1

Share this post


Link to post
Share on other sites

European Breakie. Tasmanian Cheddar. Semi Hard Goat from Spain & Fennel & Chilli Jamon. 

 

Drive Through Long Black  😂

 

20200103_123340.thumb.jpg.56f5d04a1ad5cf58c4e825f4b53b93ee.jpg

  • Like 11
  • Delicious 1

Share this post


Link to post
Share on other sites
On 1/2/2020 at 9:12 AM, Nicolai said:

Just in time to finish 2019 and open a new jar of Little Scarlet Strawberry Conserve.

 

Sour Dough and beurre d'isigny butter with a side of mature Gouda or Manchego and a pot of steaming coffee for the perfect start of the day.

 

 

https://www.bonappetit.com/story/tiptree-little-scarlet-strawberry-preserve

 

https://en.wikipedia.org/wiki/Little_Scarlet

 

 

 

NhLxUBR.jpg

 

 

That is my favorite jam in all the world.  I'm sad that Santa somehow forgot my jar this year.  

 

This morning:

DSCN0573.JPG.151638361655269285a7c184252c1bda.JPG

Cornmeal waffle and ham from yesterday's dinner, topped with an egg.  

  • Like 7
  • Thanks 1

Share this post


Link to post
Share on other sites
Posted (edited)

Sweet rice pudding with garam masala, cardamom, turmeric, milk, coconut, raisins.

Coconut flakes, cashew, pistachio.

 

 

IMG_20191227_210623.jpg


Edited by shain (log)
  • Like 8

~ Shai N.

Share this post


Link to post
Share on other sites

A savoury rice pud even with the raisins?

looks delicious.

  • Like 1

Share this post


Link to post
Share on other sites
5 hours ago, shain said:

Rice pudding with garam masala, cardamom, turmeric, milk, coconut, raisins.

Coconut flakes, cashew, pistachio.

I think that sounds really interesting and I love the colour.   I would have to pick out the raisins though.  

 Moe had the other half of the steak that I didn't cook last night.

1663461008_SteakandEggsforBreakfastJanuary3rd2020.thumb.jpg.102ed55527bfee24ce1517a672702244.jpg

Because it was so thick, I cut it into two slices and cooked them in the cast iron skillet.  

281249938_SteakandEggsforBreakfastJanuary3rd20202.thumb.jpg.05e3e3eaa2b0fa9d4e062b5d82bd7af9.jpg

Served with butter basted eggs and toasted baguette. 

  • Like 8
  • Delicious 1

Share this post


Link to post
Share on other sites
Posted (edited)
11 hours ago, Okanagancook said:

A savoury rice pud even with the raisins?

looks delicious.

 

Not savory, it's a sweet one. Edited to clarify.


Edited by shain (log)
  • Thanks 1

~ Shai N.

Share this post


Link to post
Share on other sites

Rancho Gordo cassoulet beans and pork stew.  Egg on top makes it breakfast:)

DA4E59B3-BEBE-4839-BDC3-212526C2BA13.thumb.jpeg.1213988762b96c8f37265d28466731d3.jpeg

  • Like 8
  • Delicious 3
  • Haha 2

Share this post


Link to post
Share on other sites

Wasn't hungry at 6am, but just had nuked leftover pappardelle and ragu.   Better than toast.

  • Like 4

eGullet member #80.

Share this post


Link to post
Share on other sites

Breakfast for lunch today.  Met my friends at our favorite cafe.

French toast with breakfast sausage links.  
‘Nice visit on a snowy day.

  • Like 4

Share this post


Link to post
Share on other sites
7 hours ago, Norm Matthews said:

I saw this Hot Fudge, Brownie, Cheesecake on the internet yesterday and made it.  It was breakfast this morning!

20200106_110853.jpg

 Now that is my kind of breakfast.    Was it as good as it looks?

1595655996_LastbaguettefromfreezerJanuary6th20201.thumb.jpg.43dc5949a8c10ffb001f81709329a108.jpg

Good thing I was baking bread today. Pulled the last baguette out of the freezer this morning

114973219_BackbaconandhardfriedeggontoastedbaguetteJanuary6th2020.thumb.jpg.4177ced78335be43045850ef706d408a.jpg

 

and made Canadian Back Bacon and hard fried egg sandwiches on toasted baguette. 

  • Like 10

Share this post


Link to post
Share on other sites

My brother gave me a Vitamix for Christmas so I used it yesterday to make a breakfast smoothie.  2 cups spinach, 1 cup green grapes, 1/2 cup pineapple, 1/2 banana, 1 cup water, 1/2 cup ice.  Pretty tasty, but I am looking for other recipes that have more vegetables and less fruit (I don't have a sweet tooth).  I found a spicy vegetable one with tomato, carrot and jalapeño that I am going to try next.

 

smoothie.thumb.jpg.6cdda8ae96a9eca744dbb711b9bcceaf.jpg

 

 

This morning, breakfast taco made with one egg scrambled with leftover garlicky collard greens from last night's dinner, avocado, goat cheese, and leftover aji sauce (also made in the Vitamix)

 

1156290727_eggtaco.thumb.jpg.0ffd7a3d4675d3df8efb1b4a7bb8cf80.jpg

  • Like 4
  • Delicious 2

Share this post


Link to post
Share on other sites

I made homemade V8 juice when I was on my smoothie kick several years ago. Tomatoes, cucumber, cooked beets, parsley, spinach. I think there was celery, and some Worcestershire. It wasn't half bad.

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

  • Similar Content

    • By curls
      Couldn't find a topic devoted to sourdough discard cooking, so thought I would start one and see how much interest it would generate. Moderators, if there is a topic, please merge.
       
      Recently I have begun making sourdough bread and am caring for a sourdough starter. Since there is currently some difficulty finding flour (due to COVID-19 related supply chain issues, etc.) I don't want to throw out any of my sourdough starter. I am also following guidance from King Arthur Flour and Cooks Illustrated for working with a small sourdough starter (10 g. flour | 10 g. water | 10 g. sourdough starter) and using recipes that use smaller amounts of sourdough starter or only building my starter up if called for by a recipe.
       
      I have made the following recipes and would make them again:
      - King Arthur Flour sourdough discard crumpets. https://www.kingarthurflour.com/recipes/sourdough-crumpets-recipe
      - King Arthur Flour sourdough discard waffles. I used a mix of yogurt & milk instead of buttermilk but otherwise made the recipe as written.  https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
       

       

       
      What are you doing with your sourdough discard?
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

    • By liuzhou
      First breakfast of the year, on a freezing morning. 三鲜馄饨 (sān xiān hún tún) Home made three taste wontons (pork, shrimp and shiitake) in a spicy broth.
       
      Photos taken through a filter of steam.
       

       

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...