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Breakfast 2020!

liuzhou

By liuzhou
in Cooking

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suzilightning

suzilightning

Posted
Posted
3 hours ago, Kim Shook said:

Thank you!  You've inspired me.  I've decided to make something similar for dinner tonight - frozen fries, chunks of ham, and the egg.  

Mix it all together, add some minced onion and red bell pepper and you have eggy potatoes.

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

blue_dolphin

blue_dolphin

Posted
Posted

I had some notion of making dainty little tea sandwiches with a compound watercress/garlic/lemon zest butter from Six Seasons that I had stashed in the freezer.  I used the appropriate ingredients but veered way off course from my initial vision.  First, I toasted slices from a rustic loaf rather than a cocktail-sized loaf of white bread.  Instead of a layer of pale, creamy butter flecked with watercress, the butter melted quickly into my warm toast and the watercress turned a bright green.  

Once I saw that, I gave up on arranging thin layers of sliced French breakfast radish and just quartered a handful of them. 

IMG_2366.thumb.jpeg.d451df99feb33be9a75f45e0f6e079c7.jpeg

Nothing wrong with the end result, it's just not at all what I set out to make!

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blue_dolphin

blue_dolphin

Posted
Posted

Continuing my exploration of radish toast for breakfast...

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These are "English Garden Toasts" from A Modern Cook's Year.  The bottom layer is a minted mash of peas (I used fava beans), topped with oven-roasted radishes, goat cheese and red onions, lightly pickled in lemon juice. 

 

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Kim Shook

Kim Shook

Posted
Posted

Breakfast for the three of us yesterday:

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With fruit:

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Jessica brought these:

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:shock::shock::shock:

We are three.  There is no way that we can eat two dozen donuts before they get stale.  This was an accident.  Jessica had ordered some donuts from a pop-up that is supposed to be excellent.  She went to the restaurant that they were vending them from in the morning and got in line.  When she got to the front of the line it turned out that the donuts are going to be deliverered TODAY.  She was waiting in line to pick up carry-out from the restaurant!  So, she went over to KK and waited in line at the drive up window.  I’m not really sure why she ordered a dozen since we were going to be getting more donuts today.  She said that you could hear people being very impatient and pretty rude to the lady taking orders and when it was her turn, she tried to be really nice and appreciative to the woman and told her that she appreciated them being open.  When she got to the window, the lady handed her another dozen donuts and thanked her for being so nice.  I guess I’ll be making some Donut Bread Pudding.  I’m going to freeze them and use when I know someone will eat the bread pudding. 

 

Today we got the pop-ups donuts that we thought we were getting yesterday:

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…and they were a little disappointing, to be honest.  The toppings were excellent - really exceptional.  At the top was browned butter buttercream, the one on the right is butter pecan, and the left one is Southwest – a lime glaze with kettle corn.  But the donuts themselves were just not good.  They were cake, which is strike one in my book – yeast donuts will always be the best donut to me.  But these were also badly cooked – oil temp too low, I think.  They were greasy and very tough.  I cut them in 3rds so that we could each taste the 3 different types.  I used a sharp knife and struggled to get through the donuts. 

 

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Kim

Kim's Cookbook

What Fresh Hell is This?

heidih

heidih

Posted
Posted
1 hour ago, Kim Shook said:

…and they were a little disappointing, to be honest.  The toppings were excellent - really exceptional.  At the top was browned butter buttercream, the one on the right is butter pecan, and the left one is Southwest – a lime glaze with kettle corn.  But the donuts themselves were just not good.  They were cake, which is strike one in my book – yeast donuts will always be the best donut to me.  But these were also badly cooked – oil temp too low, I think.  They were greasy and very tough.  I cut them in 3rds so that we could each taste the 3 different types.  I used a sharp knife and struggled to get through the donuts. 

 

 

I thought the Krispy Cream fad had passed. Saw them first in Las Vegas long ago. There was a glass wall and you could watch the process. Not sure which casino.  I grew up with homemade ones on occasion and these just seem too sweet and kinda boring. They opened a KC right across from my YMCA years ago - no temptation,  The kids preferred our local shops. Interesting history.   https://time.com/longform/national-doughnut-day-photos/

Kim Shook

Kim Shook

Posted
Posted
1 hour ago, heidih said:

 

I thought the Krispy Cream fad had passed. Saw them first in Las Vegas long ago. There was a glass wall and you could watch the process. Not sure which casino.  I grew up with homemade ones on occasion and these just seem too sweet and kinda boring. They opened a KC right across from my YMCA years ago - no temptation,  The kids preferred our local shops. Interesting history.   https://time.com/longform/national-doughnut-day-photos/

But it wasn't the KK that were a disappointment.  It was the artisanal, pop-up, $5 a piece donuts that were the disappointment.  The KK's were what they are - just a pretty good glazed donut.  And they are not a fad in the south.  They are an 83 year old tradition here.  When that "Hot Doughnuts Now" sign lights up, we pull in to the parking lot in droves, even if we just ate!

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Kim

Kim's Cookbook

What Fresh Hell is This?

blue_dolphin

blue_dolphin

Posted
Posted
10 minutes ago, BeeZee said:

@blue_dolphin, that must be a Farmers Market tomato, sigh.

 

Yes! These are from Freyr Farms in Oxnard and I believe they grow them in hoop houses to get them this early.  When I went out to Roan Mills for bread and flour, they had a big basket of Cherokee purples, reds and golds, marked as the first heirlooms of the season. Five bucks a pound, but I couldn't resist getting a few and was happy that they have good flavor and texture. The nice baby romaine lettuce is from Kenter Canyon Farms, the parent of Roan Mills. 

The bacon is completely non-local 🙃 hickory-smoked pepper bacon from Broadbent.

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kayb

kayb

Posted
Posted

I would have happily paid $5 a pound this time of year for a good, fresh, ripe tomato.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Smithy

Smithy

Posted
Posted
4 hours ago, kayb said:

I would have happily paid $5 a pound this time of year for a good, fresh, ripe tomato.

 

 

As Garrison Keillor said during one of his skits about life in middle Minnesota: "by February you would KILL for a ripe tomato! Not those tomato-flavored things they strip-mine down in Texas, but a REAL TOMATO!"

 

He said that by way of explaining why Midwesterners go crazy overboard with the seed catalog orders in late winter and early spring.

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Nancy Smith, aka "Smithy"
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kayb

kayb

Posted
Posted

True story. When I was pregnant with Child A, I craved a ripe tomato from about March on. One night in June, mother-in-law called. She had good ripe tomatoes, and we should come for dinner.

 

She had made biscuits (woman made to-die-for biscuits) and mashed potatoes, and milk gravy. I ate until I thought I would die, and ate tomatoes three times a day from then until Child A arrived in mid-September.

 

That child will not touch a tomato (in its raw state) to this day.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Terrible picture; good breakfast.

 

Wontons in soup with squash flowers.

 

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  • Like 6

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

blue_dolphin

blue_dolphin

Posted
Posted

Peanut butter & banana on homemade whole grain toast, tangerine and coffee

IMG_2392.thumb.jpeg.5de7957f418832babd2dc821053012e7.jpeg

Listening to David Lebovitz interview Sami Tamimi about his new book, Falastin

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Ann_T

Ann_T

Posted
Posted
On 4/27/2020 at 1:20 PM, kayb said:

I would have happily paid $5 a pound this time of year for a good, fresh, ripe tomato.

 

Me too.  OMG, those tomatoes look so good. We just bought tomato plants but won't be putting them in the ground for another couple of weeks. 

 

We had rhubarb pie for dinner last night so I cooked 

1514289603_GrillPorkchopsApril28th2020.thumb.jpg.b0ee8bd04630c601cb7dc9951b85c8b4.jpg

the pork chops for breakfast.

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