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.

Recommended Posts

Piggies Breakfast....... for Lazy Sunday.....

 

- Fresh cut fruits

 

Zj7EveA.jpg

 

 

 

 

 

- Foul  Mudamas (Fava Beabs) EVOO - Onions - Parsley - Tomatoes - Cucumbers and Dried Labenh Balls plain and Zaatar - Arabic flat bread

 

cc1iFFe.jpg

 

 

 

 

 

- Eggs Benedict with extra Piggies Bacon

 

TJVDo7U.jpg

 

 

 

 

 

- To sweeten things up, Croissant et Pain au Chocolat

 

HIySvdR.jpg

 

 

 

 

 

- And to finish, a very strong and sweet Yemen Arabica Mocha coffee

 

zwRy9xA.jpg

Edited by Nicolai (log)
  • Like 6
  • Delicious 2
Link to post
Share on other sites

Very odd.  I was sure that I posted this earlier today.  I even remember remarking to @blue_dolphin that Pt. Reyes is one of our favorite bleu cheeses and how lovely her figs were.  Oh, well.  Senior moments coming fast lately.  

 

This morning:

IMG_3227.jpg.c8d4657791475459882de23d86578ced.jpg

Grocery store croissants and gorgeous VA white peaches from our newly found produce stand. 

Edited by Kim Shook (log)
  • Like 5
Link to post
Share on other sites
44 minutes ago, Ann_T said:
My idea of breakfast. Scones and a cappuccino.
 
196847537_RedCurrantSconesAugust25th2020.thumb.jpg.5e5556eea2cae8778b146ecee43f7540.jpg
I love red currant scones.
I can't always find fresh red or black currants. Found some red at the Farmer's Market last week and bought some to freeze.

 

My parents grew both, as my dad was fond of them. I just used the last of theirs from my freezer (three years old, but well wrapped and still good) over the past winter.

“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

 

Link to post
Share on other sites

I don't usually post on this thread because we don't normally eat breakfast, but I have been wanting to make these for a while so we made some today.  Pikelets, with sausages.   The maple syrup is  courtesy of our neighbour.  Her nephew tapped the maple trees at her cottage and boiled down the sap over a wood fire, the old fashioned way.  It is superb.

20200826_125432.jpg

  • Like 7
  • Delicious 7
Link to post
Share on other sites
21 hours ago, Ann_T said:
My idea of breakfast. Scones and a cappuccino.
 
196847537_RedCurrantSconesAugust25th2020.thumb.jpg.5e5556eea2cae8778b146ecee43f7540.jpg
I love red currant scones.
I can't always find fresh red or black currants. Found some red at the Farmer's Market last week and bought some to freeze.


An absolutely beautiful scone! What recipe do you use?

  • Like 1

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to post
Share on other sites
35 minutes ago, shain said:

Silken tofu with brown sugar and ginger syrup.

 

 

Thanks for the reminder. My local big Asian market (99 Ranch) sells beautiful fresh silken with the ginger syrup in a side container. Light & lovely.

  • Like 1
Link to post
Share on other sites

@spaghetttti - So nice to see you!  That French bread looks perfect.  Will you share how it's done?

 

@ElsieD – I love pikelets.  I saw them for the first time in February (I think) when @Captain made them.  They are now one of our favorites.  Yours are much nicer than mine – mine come out a bit too dark. 

 

Breakfast yesterday.  I was feeling a little off (fine today) and this is one of my lifelong I-don’t-feel-good breakfasts:

IMG_3259.jpg.6d801ab75062635342bd1f011c83bda9.jpg

Really good tomatoes on toasted white bread (the only kind of sandwich bread that will be in the house during tomato season) and Duke’s. 

  • Like 3
  • Delicious 1
Link to post
Share on other sites

@ElsieD – I love pikelets.  I saw them for the first time in February (I think) when @Captain made them.  They are now one of our favorites.  Yours are much nicer than mine – mine come out a bit too dark. 

 

Mine are likely different from his.  In looking at various recipes, a lot of which were Australian, I saw that most use baking powder.  Mine were made using yeast.  You mix flour, active dry yeast, a teeny bit of sugar, salt and warmed milk together.  Let sit for a couple of hours until nice and bubbly then fry on medium heat.  They cook at a lower heat than say, pancakes, so they take a bit longer.  But, they are a snap to make.  Apparently you can heat leftovers in a toaster but we didn't have any left.

  • Like 2
Link to post
Share on other sites
On 8/27/2020 at 5:19 AM, pastameshugana said:


An absolutely beautiful scone! What recipe do you use?

@pastameshugana,  you can find the recipe on my blog here:

https://thibeaultstable.wordpress.com/2015/07/14/raspberry-scones/

1153864554_SourdoughYeastbakeAugust26th20203.thumb.jpg.d780ea475c7e15053b38803921a7b011.jpg

Moe had a bowl of local blueberries and yogurt early and later requested

a piece of toast. I offered to make eggs, but he just wanted toast.

Edited by Ann_T (log)
  • Like 5
  • Delicious 3
Link to post
Share on other sites

@chefmd – nice looking breakfast.  I love the crust you got on your potatoes!  As far as the corned beef goes – did you buy already corned beef in the packet and sous vide it as is, or did you “corn” it yourself?

 

@Ann_T – I, too, would want only toast if I had access to bread like that!

 

This morning:

 IMG_3271.thumb.jpg.5fc6d302113149d8f1466b1887e16efc.jpg

The last of the figs.  I’ll have to see if anyone has any tomorrow. 

  • Like 6
  • Delicious 1
Link to post
Share on other sites

@ElsieD and @shain - between the two of you, I believe I’ve been convinced to make pancakes sometime this week!

 

Honestly, I feel like giving up on soft boiled eggs.  I’ve tried pretty much every method and thought I’d found the answer with the IP.  I’ve had multiple successes making them at Low Pressure for 4 minutes, ice water soak for 30 seconds, cold water rinse for 5 seconds, then a 3-minute ice water soak.  As I said when I wrote up the recipe, I don’t know if this whole dance is necessary, but since it was working so well, I did it.  This time was a disaster:

IMG_3277.thumb.jpg.0e075e8375f24a0dafb8570b7b8e0866.jpg

So MUCH snot. Ick🤢. They were also impossible to peel. I ended up cracking them open into a pan, scraping them out with a spoon and cooking them in some butter:

IMG_3278.jpg.ad166773a5150bc70ff8ceba4ff5891b.jpg

Very, very disappointing.  I'll try this again at 5 minutes, I guess.  Served with sausage links, hash brown patties, and milky bread toasted. 

  • Like 2
Link to post
Share on other sites

@Shelby  

 

has ( had ? ) a reproducible IP low pressure Rx for soft boiled eggs

 

from the refrigerator ,

 

Ive used it in the past .   but Ive lost my Red engineered lined notebook

 

so cant recall the times.    I used to do 1 - 1.5 doz a time , then chill in cold tap water 

 

until @ tab water temp  then re-refrigerate.   Id return w hot tap water  while making coffee  

 

etc and etc , and always came out fine.    the re-therm  was my idea of course.

 

I even re-thermed in hot tap water in the micro for 30 seconds , the eggs being completely submerged.

 

on the next really slow day , ill have to re-read  the entire IP and CSO threads

 

and take some notes from my own work.

 

there are a lot of really slow days , these days.

 

I expect more to come until Vaccination day shows up on the calendar

 

too bad Bezos and Musk  are so keen on their " equipment '

 

and want to go to the Moon.

 

a subscribe-and-save  vaccination program would do a lot more good for

 

the world that that nonsense 

 

Edited by rotuts (log)
  • Like 2
Link to post
Share on other sites
7 hours ago, rotuts said:

@Shelby  

 

has ( had ? ) a reproducible IP low pressure Rx for soft boiled eggs

 

from the refrigerator ,

 

Ive used it in the past .   but Ive lost my Red engineered lined notebook

 

so cant recall the times.    I used to do 1 - 1.5 doz a time , then chill in cold tap water 

 

until @ tab water temp  then re-refrigerate.   Id return w hot tap water  while making coffee  

 

etc and etc , and always came out fine.    the re-therm  was my idea of course.

 

I even re-thermed in hot tap water in the micro for 30 seconds , the eggs being completely submerged.

 

on the next really slow day , ill have to re-read  the entire IP and CSO threads

 

and take some notes from my own work.

 

there are a lot of really slow days , these days.

 

I expect more to come until Vaccination day shows up on the calendar

 

too bad Bezos and Musk  are so keen on their " equipment '

 

and want to go to the Moon.

 

a subscribe-and-save  vaccination program would do a lot more good for

 

the world that that nonsense 

 

 

Thank you.  Weird thing - I checked with @Shelby and it turns out that her recipe (the one that you referenced) and mine are the same recipe.  Sigh.  

  • Sad 1
Link to post
Share on other sites
  • Similar Content

    • By artiesel
      Does anyone know if using a high-protein flour, rather than AP flour, in a quickbread formula could create a gummy texture as a result of the protein slightly developing as it absorbs water?
       
      I was attempting to reduce water activity in the formula by using flour with 14% protein rather than 8-10% protein. Am I out in left field on this one?
    • 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.
       

       

  • Recently Browsing   2 members

×
×
  • Create New...