Breakfast 2023

[MaryIsobel]

3 hours ago, blue_dolphin said:

 

About half that amount or 3/4 cup.  That's plenty unless I'm specifically planning some of the recipes in the book where she uses a fair amount of the Red Weapons oil.  

Great info, thanks. Now if only I can find some decent plum tomatoes...

[shain]

On 3/20/2023 at 9:53 PM, blue_dolphin said:

black bean pot licker

 

That's a treasure there. Never waste beans or chickpea cooking water, they are like a good stock. 

[Senior Sea Kayaker]

Yesterday's breakfast.

Egg, mushroom, green onion, Thai chili and old cheddar on toasted WW. Orange on the side.

 

 

 

Woke up to an overnight snow dump which is forecast to ease off early afternoon. Expecting 25-30 cm.

 

 

Breakfast this morning was a potato, mushroom, red pepper, green onion Cajun seasoned hash.

Enjoyed with eggs (too bad about the one broken yolk).

 

[Ann_T]

Might not be the healthiest breakfast, but
Moe was happy. I had been promising to make him his favourite cookie. And today was the day.

The recipe -"Best Oatmeal Cookies" - was from the Toronto Star 1984.

[heidih]

Hey oatmeal has fiber and protein. Lovely coffee - bet he had a milk moustache

[Anna N]

 

Scrambled eggs  with a side of tomatoes. 

[blue_dolphin]

Polenta, asparagus, burrata with a drizzle of balsamic vinegar

A riff on a Melissa Clark recipe from Dinner Changing the Game except I cooked the polenta in the Instant Pot (right in this little dish) and pan roasted the asparagus instead of using the oven. 

 

[lindag]

Poached eggs on air fryer shredded hash brown patties (instead of toast).

Where have you been all my life?

[chromedome]

2 hours ago, Ann_T said:

Might not be the healthiest breakfast, but
Moe was happy. I had been promising to make him his favourite cookie. And today was the day.

The recipe -"Best Oatmeal Cookies" - was from the Toronto Star 1984.

Think of them as "granola with an unusually refined presentation."

[blue_dolphin]

Spring veg: grilled asparagus with pickled beets and feta,  roasted radishes with their greens with white wine, both recipes from Ruffage, and a slice of escarole pie, from Delectable.

There's no recipe for pickled beets in Ruffage so I used the gingery quick-pickled beets from Snacks for Dinner and they're delightful.  

[heidih]

15 minutes ago, blue_dolphin said:

Spring veg: grilled asparagus with pickled beets and feta,  roasted radishes with their greens with white wine, both recipes from Ruffage, and a slice of escarole pie, from Delectable.

There's no recipe for pickled beets in Ruffage so I used the gingery quick-pickled beets from Snacks for Dinner and they're delightful.  

Some spring plate - wow!  Looks like the radish greens were lusty. I used to plant a big pot densely seeded just for the greens.

[chromedome]

2 hours ago, heidih said:

Some spring plate - wow!  Looks like the radish greens were lusty. I used to plant a big pot densely seeded just for the greens.

They're always the second greens out of my garden each spring, behind only the dandelions I pick while digging and planting.

[Ann_T]

I roasted some chicken legs to take to work for lunch.

And some for Moe's breakfast served with toasted baguette.

[Elkyfr]

These are delicious pure Butter Madeleines, made with a Silicone Mold..

 

All you need is butter, eggs, yeast and flour, and to make them professional... essence of lemon and vanilla. 

 

 

 

They are baked at [(220°C × 9/5) + 32 = 428°F ] and in just 10 minutes Lucifer has them ready for me.

You get a mold for two bucks and make some delicious easy madeleines for breakfast and share with the whole family.

 

 

They are almost perfect in shape, density and texture, with a delicious flavour. Visually gorgeous... but they are just mini butter sponge cakes.

[Senior Sea Kayaker]

'Green' breakfast wrap: eggs with green onion, jalapenos, arugula. iceberg, old cheddar and Cholula Green.

 

Edited March 27, 2023 by Senior Sea Kayaker (log)

[blue_dolphin]

Charred green beans with black beans, peppers, red onion and roasted corn from Ruffage, dressed with Red Weapons instead of the chili oil from the book. 

 

As I was putting the veg on the plate, I occurred to me that it would be nice with some cornbread so I made a 1/3 scale batch of the all-corn cornbread from Grist in a 6.5" skillet.  All-corn meaning no wheat flour, just cornmeal. 

 

I failed to follow the directions properly so I can't comment on the recipe but, split and buttered, it was just what I wanted. As you can see, I ate half of it 🙃 

 

 

 

Edited March 27, 2023 by blue_dolphin
to add onion (log)

[blue_dolphin]

Yesterday's leftover cornbread, split, lightly toasted and buttered, topped with peperonata and a boiled egg on a bed of arugula dressed with a little vinaigrette. 

A variation on a recipe in Grist. 

 

 

[Kim Shook]

@liuzhou – your mushrooms remind me that I haven’t done mushrooms and bacon on toast for Mr. Kim in a long while.  Growing up he’s never had anything but canned mushrooms and, being in a large family was limited to one piece of bacon on Sundays.  It’s always been a toss up whether he married me for the butter fried fresh mushrooms or the piles of bacon I put on the table the first time I made him breakfast!

 

I love the seeded buns that @Ann_T and @Duvel have served their breakfast sandwiches on.  The only seeded ones I ever see are enormous – I wish I could find seeded slider buns.

 

I have not posted in a while.  We were out of town celebrating our 41^st wedding anniversary the 19^th through the 21^st and I’m just now starting to get caught up.  The breakfasts that we enjoyed on our trip will be in a little mini travel/food blog that I hope to finish and post tomorrow.

 

A few recent breakfasts:

Pumpernickel bagel with smoked salmon cream cheese and (frozen) onion rings.  Weird, but I’m trying to work down the freezer and it appealed. 

 

Toasted baguette and hard cooked eggs.

 

PB and Wenger’s Grape Jam on toast.  The jam was something that we tasted at Sunday brunch when we were out of town.  We loved it and came home and ordered it.  We got a message that if we wanted to pick it up, she had 3 jars we could have (from last season).  It was just a nice drive from us and Mr. Kim was  still off work, so we drove out to get it and ended up buying some fresh eggs, too. 

 

Yesterday:

Small ET bagel and sage sausage.

 

This morning:

Grapes, sausage biscuit, and a tomato biscuit.  I’ll be careful of my potassium today after having the tomato, but it was just a few slices of a small Campari, so I think it’s fine.  It was delicious! 

[Senior Sea Kayaker]

Mushroom, aged cheddar, green onion, blood sausage, egg and tomato on WW. Orange and V8 to accompany.

 

[Kim Shook]

Breakfast today was just toast and grapes.  What was special was what went on the toast:

My beloved old favorite Little Scarlet and my new favorite Wenger grape jam!

With some grapes to satisfy that fruit and veg thing 😉. 

[blue_dolphin]

Hoecakes with gingered apples and shaved manchego cheese from Grist. 

 

I'm not particularly good at this style of hoecakes (just cornmeal, water and a little salt) and the gingered apples didn't go with the cheese as well as I'd expected but at least I tried!  

The apples are good though and I look forward to using them in other ways. 

 

[Kim Shook]

2 hours ago, blue_dolphin said:

Hoecakes with gingered apples and shaved manchego cheese from Grist. 

 

I'm not particularly good at this style of hoecakes (just cornmeal, water and a little salt) and the gingered apples didn't go with the cheese as well as I'd expected but at least I tried!  

The apples are good though and I look forward to using them in other ways. 

 

Always good when you can find a positive, though.  Gingered apples sound like something we'd like a lot.  Care to share?  Those hoecakes remind of my farm-raised Tennessee/NC grandmother who could and did cook almost anything from scratch without a recipe.  But the ONE thing she couldn't manage, no matter how many years she tried, was cornmeal dumplings cooked on top of a pot of greens.  She said she grew up watching her mother make them at least twice a week, but when she tried they just dissolved into grit when she put them in the pot.  I think the best cooks have challenges like your hoecakes and my grandma's dumplings.  😄

[heidih]

33 minutes ago, Kim Shook said:

Those hoecakes remind of my farm-raised Tennessee/NC grandmother who could and did cook almost anything from scratch without a recipe.  But the ONE thing she couldn't manage, no matter how many years she tried, was cornmeal dumplings cooked on top of a pot of greens.  She said she grew up watching her mother make them at least twice a week, but when she tried they just dissolved into grit when she put them in the pot.  

The only Western type dumplings I could make well!  In cow foot soup. The recipe was from a well kowm encyclopoedic coobook but I can't remember. 

[lindag]

On 3/14/2023 at 11:34 AM, C. sapidus said:

Omelet with a filling of feta, pre-cooked sausage, and chopped chipotle, garlic, and ginger.

 

Outstanding photo!

[Senior Sea Kayaker]

Sometimes less is better. Too much to easily eat. Still tasted good.

Arugula, tomato, pollock filet (the last one), egg and aged cheddar on a WW bagel.