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

14 hours ago, Kim Shook said:

Peanut butter and bananas - one of my favorite flavor combinations.  

 

I love this pairing as well. One of my favorite snacks / light breakfasts is cornflakes with bananas, milk and peanut butter.

  • Like 2

~ Shai N.

Share this post


Link to post
Share on other sites
18 hours ago, Kim Shook said:

@weinoo & @blue_dolphin Peanut butter and bananas - one of my favorite flavor combinations.  

 

 

When my kids were little I would sometimes make them "tree dogs": a toasted hot dog bun, smeared on the inside with peanut butter, and with a banana in place of the hot dog. Could be finished with a drizzle of honey or a smear of jam/jelly if they wanted, or - on very special days - a few chocolate chips or a drizzle of chocolate syrup.

  • Like 5

“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Share this post


Link to post
Share on other sites
19 minutes ago, Ann_T said:

Moe's breakfast.  Requested soft boiled eggs.

2050026423_SoftBoiledEggssteamedfor4minutesApril30th2020.thumb.jpg.b5361f08417995ac1d8eb67fbb7bff73.jpg

 

Although they were actually steamed for 4 minutes.

 

Wow! What a gorgeous breakfast.

  • Like 1

Share this post


Link to post
Share on other sites

Hassan's easy eggs with za'tar and lemon from Sami Tamimi's new cookbook Falastin.

IMG_2177.thumb.jpg.e0eea9993152509332722a9459aa0416.jpg

The recipe says to roughly quarter the eggs by hand so they aren't too neat, and arrange yolk side up.  A rather fiddly operation to obtain a casual looking plate! Tomato and homemade pita on the side.

  • Like 6
  • Delicious 2

Share this post


Link to post
Share on other sites

Snack before a morning walk, matzoh with spreadable goat cheese. Late morning was cherry Greek yogurt with Kashi Peanut Butter crunch cereal mixed in...for a PB&J vibe.

  • Like 4

"Only dull people are brilliant at breakfast" - Oscar Wilde

Share this post


Link to post
Share on other sites

Lentils, carrots, turnip greens, chicken. Everything was leftover from several previous meals.   I have convinced DH that anything with an egg on top is breakfast ;)

4FE8FCA6-DF81-4067-AD08-8B10A1B14505.thumb.jpeg.7922fa956f99248f99656f1e7d380272.jpeg

  • Like 4
  • Haha 4

Share this post


Link to post
Share on other sites

Leftovers sometimes are (almost) as good as the original (better?). Always make some extra risotto, so...

 

2076975901_Risottocakes04-29.jpeg.5896b7dd2c4e8b93c9178db41e7b9d26.jpeg

 

Risotto pancakes.

 

2054852493_Friedeggoverrisottocakes04-29.jpeg.89b5d0214237b84ec0da8fbd6f524ed3.jpeg

 

Topped with a fried egg over medium. That's the ways she likes it!

  • Like 5
  • Delicious 2

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Share this post


Link to post
Share on other sites

Leftovers here as well.  A slice of pissaladière from last night topped with a soft boiled egg.A041F845-52E6-43AF-A8D7-D53081849DCE.thumb.jpeg.342f5db58fe99d0ce5ef7ba51b76b21e.jpeg
Yesterday's egg recipe dressed them with a mix of lemon, olive oil and za'tar.  I had some left so I mashed an anchovy into it and drizzled that on today's eggs. 

  • Like 9

Share this post


Link to post
Share on other sites

Shakshuka sandwich.

Some of the sauce of I froze a few weeks ago. Scrambled eggs a-la menemen (the usual runny sauce-poached egg would require a different type of bread). Tahini sauce and a little extra schug.

 

 

IMG_20200426_221108.jpg

  • Like 4

~ Shai N.

Share this post


Link to post
Share on other sites

Oh I tried. But...I just hurled a very green but spotty banana into a side yard with my less than stellar pitching arm. Have at it critters

  • Haha 1

Share this post


Link to post
Share on other sites
9 hours ago, liuzhou said:

bananas.thumb.jpg.e9fe42ec72b5d396fa541d5af0bcf17c.jpg

 

With coffee served in this.

 

banana.thumb.jpg.eb79d090884d3a67e89c5f7e505dc860.jpg

 

Did you complete the trifecta by listening to the Velvet Underground?

  • Like 1

“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Share this post


Link to post
Share on other sites
Posted (edited)

This has become a bit of a weekly thing, as I've gotten some beautiful cheesy deliveries...

 

194535545_Breakfast05-01.jpeg.c79195404d2c0a28ab21d079c8cf9a95.jpeg

 

Toast homemade. Camembert (tres leches) and goat. Tangerine and apple.


Edited by weinoo (log)
  • Like 7

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Share this post


Link to post
Share on other sites

The three words, "chili, rellenos and leftovers"  would never be spoken in the same sentence here.  I wonder how many I would have to make to have leftovers?   I haven't seen a fresh poblano for months though...Your look perfect for any meal.  

  • Like 1

Share this post


Link to post
Share on other sites

Lovely egg porn.

 

  • Haha 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites
14 minutes ago, Kim Shook said:

Four-minute CSO eggs and Aldi bread. 

I do think you need to elaborate on this four-minute timing. 

  • Like 1

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

Share this post


Link to post
Share on other sites
15 minutes ago, Anna N said:

I do think you need to elaborate on this four-minute timing. 

Ooops.  I was doing eggs in the CSO, but these were done in the IP.  I'm sorry!  Too many dern letters - CSO, SV, IP!  

  • Haha 1

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...