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Breakfast 2020!


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Improvised tostadas yesterday — had some very, very ripe plantains that needed cooking, and kind of winged it from there.

 

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Since I had the oil going already, I toasted up some local tortillas that came in our winter CSA box, and browned some slices of sweet potato that I precooked in the microwave. Started with a smear of a good jarred black bean dip at the base as a timesaver, and topped everything with a fried egg, a quick salsa of avocado, tomato, and lime, and a bit of shredded cotija. Bacon on the side, in case that wasn't obvious 🙃

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I had some leftover items from sunday brunch that became todays breakfast.   Egg salad, creme fraiche and paddlefish caviar topped the top half of a bagel from Panera.  The bottom half was topped with salmon cured with a north african spice blend, cream cheese, red onion and salt cured capers. 

 

IMG_20201222_084438275_HDR.thumb.jpg.0cd817062f8d875cfeb27f4020c77597.jpg 

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I put a pot of old fashion Chile sauce on to simmer early yesterday morning.
I remember my grandmother canning this sauce. Moe loves it with his Christmas Eve Tourtiere. This recipe came from a Cooking Forum friend.
It is one of those sauces that can be used as a condiment for burgers, hot dogs, sandwiches, and of course Tourtiere. Not something that I've ever cared for, but then again, there are very few condiments that I like.
2141458469_ScrambledeggwithhomemadeChileSaucedecember23rd2020.thumb.jpg.8c5dd42413b7510c3c5c90bdb81aac94.jpg
 
Moe had it on his scrambled eggs yesterday.
 
And he had more Chile Sauce on the sandwich I made him this morning from leftover pork.  
1530976035_RoastPorkSandwichwithChileSauceDecember24th2020.thumb.jpg.a2a5c97096a2483fb20fbba32b96801b.jpg
 
Homemade baguette, pork tossed with gravy and served with chile sauce. 
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24 minutes ago, Ann_T said:
I put a pot of old fashion Chile sauce on to simmer early yesterday morning.
I remember my grandmother canning this sauce. Moe loves it with his Christmas Eve Tourtiere. This recipe came from a Cooking Forum friend.
It is one of those sauces that can be used as a condiment for burgers, hot dogs, sandwiches, and of course Tourtiere. Not something that I've ever cared for, but then again, there are very few condiments that I like.
2141458469_ScrambledeggwithhomemadeChileSaucedecember23rd2020.thumb.jpg.8c5dd42413b7510c3c5c90bdb81aac94.jpg
 
Moe had it on his scrambled eggs yesterday.
 
And he had more Chile Sauce on the sandwich I made him this morning from leftover pork.  
1530976035_RoastPorkSandwichwithChileSauceDecember24th2020.thumb.jpg.a2a5c97096a2483fb20fbba32b96801b.jpg
 
Homemade baguette, pork tossed with gravy and served with chile sauce. 

@Ann_TWhen you get a chance, I'd love to see the Chile sauce recipe.

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since all the kids are locked down we opted for a nice brunch and spare the waistline the 5,000 cal dinner....

 

staled & trimmed rye bread, layered with Nova style salmon, drown in beaten egg+crème fraiche+milk+dill then buried in grated Havarti cheese...

served with capers and red onion and beverage to suit.....IMG_1218.thumb.JPG.f8602203e3f839b0566854b430ee60e6.JPG

 

IMG_1219.thumb.JPG.f001e55bc654f157f95bab4245165e63.JPG

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23 hours ago, Shelby said:

@Ann_TWhen you get a chance, I'd love to see the Chile sauce recipe.

@Shelby, you can find the recipe on this blog post.

 

https://thibeaultstable.com/2018/12/18/homemade-chile-sauce-for-christmas-eve-tourtiere/

 

I cheated this year and scaled the recipe down and used two 28oz cans of tomatoes instead of starting with fresh tomatoes. 

Tasted the same to me and Moe loved it so, I might make it more often for him year around. 

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1 hour ago, AlaMoi said:

since all the kids are locked down we opted for a nice brunch and spare the waistline the 5,000 cal dinner....

 

staled & trimmed rye bread, layered with Nova style salmon, drown in beaten egg+crème fraiche+milk+dill then buried in grated Havarti cheese...

served with capers and red onion and beverage to suit.....IMG_1218.thumb.JPG.f8602203e3f839b0566854b430ee60e6.JPG

 

IMG_1219.thumb.JPG.f001e55bc654f157f95bab4245165e63.JPG

I like the use of rye bread in the strata and the accompaniments. 

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Chilaquiles with scrambled eggs and bacon.  I baked chips in the bowl (mixed with chicken stock and red salsa) so it looks a little schmutzy.

06B73DDB-894B-436F-9AC1-42024DE270DD.thumb.jpeg.4d236ac4cdaa44f8a834c113adb1dacc.jpeg

 

 

 

Edited by chefmd (log)
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6 minutes ago, chefmd said:

Chilaquiles with scrambled eggs and bacon.  I baked chips in the bowl (mixed with chicken stock and red salsa) so it looks a little schmutzy.

 

Schmutz builds up the immune system. I thought it was my screen as my allergies have me sneezing in this hellish weather. I have not had breakfast yet - looks good. 

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@robirdstx – I really love that casserole that you’ve done your egg dish in.  It looks really thick – the perfect vessel for an egg casserole.  Do you happen to remember where it came from?

 

Christmas breakfast was all traditional – my MIL’s “Candy Cane”:

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Best one ever. 

 

Sausage rolls and mini quiche:

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Jessica confessed that she didn’t actually like my sausage rolls until I started making them this way.  I changed in 2017 when I got the recipe from JohnT.  She loves them now. 

 

Bagels, cream cheese, and smoked Scottish salmon:

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Jessica provided mimosas made with tangerine juice:

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…which has it all OVER orange juice!  My plate was refreshed a few times:

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Yesterday’s breakfast was all leftovers:

IMG_4553.jpg.104bcacd15bcc07e09f61b7a62b74aec.jpg

Fruit salad, quiche, and tangerine juice.  And dessert:

IMG_4555.thumb.jpg.221aa5b4ab02768d9a9322209fb4e78d.jpg

😁

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4 hours ago, Kim Shook said:

I really love that casserole that you’ve done your egg dish in.  It looks really thick – the perfect vessel for an egg casserole.  Do you happen to remember where it came from?


Yes, it is one of several stoneware pieces I purchased at a Pampered Chef party hosted by a friend way back in the last century.

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7 hours ago, robirdstx said:


Yes, it is one of several stoneware pieces I purchased at a Pampered Chef party hosted by a friend way back in the last century.

I should have recognized it.  My SIL used to sell PC and I really was impressed with their baking dishes.  I have a couple of really small ones - perfect for 2.  You've inspired me to dig them out!  

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A few recent breakfasts

Green eggs and ... no ham... but roasted potatoes and broccoli.  Vivian Howard's This Will Make It Taste Good has a recipe for Asparagus Bathed in Green Butter.  I made extra of that Little Green Dress compound butter, used some to scramble the eggs and tossed the roasted potatoes and broccoli with more.  I was hoping the eggs would be greener rather than this baby puke color but everything tasted good.

 1729705761_IMG_3393(1).thumb.jpeg.920c90b0361034840bd773f7bd7caecf.jpeg

 

Little Green Dress salmon salad (inspired by @Anna N's swap in this recipe) on Wasa crackers

IMG_3394.thumb.jpeg.3db49bd199fa637eac04a1399ea88ea5.jpeg

 

A mushroom hand pie from a local bakery:

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Breakfast of champions - Christmas cookies and a mug of black coffee.  In truth, I've had this for breakfast more than once lately 🙃

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Spinach, mushroom, onion and country ham omelet with some of the Neal's Yard Red Leicester cheese that was part of the Whole Food's 12 Days of Cheese special

IMG_3411.thumb.jpeg.fedaba834cec02373723f04dd3867261.jpeg

 

That brings us to today, when I used leftover omelet filling from above and more Red Leicester to make a cheese toastie

IMG_3418.thumb.jpeg.c64f4d137633bafeb7b3642e8ae44c8a.jpeg

 

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Reem Assil’s za’atar egg salad sandwiches from this Guardian article, 'Cooking as therapy': California's top chefs on the recipes that got them through 2020, that @Anna N shared yesterday. 

IMG_3439.thumb.jpeg.4319b44f53069728d4253ff18b68e830.jpeg

 

Edited to add that the recipe calls for 2T za'atar for 4 eggs. I thought 1T seemed like enough.  It also calls for 1 t salt.  The za'atar I used (Penzy's) lists salt as it's last ingredient so I left it out and just added a pinch to taste at the end. 

Edited by blue_dolphin (log)
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Enfrijoladas today, roughly following Rick Martinez' recipe for technique. We had a ton of leftover orange-scented black beans (from Joe Yonan's Cool Beans) and I used those in place of the bean / garlic / onion from the enfrijoladas recipe. I followed two of the recipe suggestions and swapped in root vegetables for the chorizo (roasted bicolor carrots), and topped each enfrijolada with a fried egg. Very good; in particular, the technique of brushing the tortillas with oil and browning them is much easier than the technique of passing them through hot oil briefly that I've seen elsewhere. Think I'll be borrowing it for enchiladas soon.

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