Breakfast 2023

[blue_dolphin]

Another egg sando on a scallion waffle:

This one has sharp cheddar, sautéed greens and sriracha.

[heidih]

32 minutes ago, blue_dolphin said:

Another egg sando on a scallion waffle:

This one has sharp cheddar, sautéed greens and sriracha.

Incredibly appealinsg as I have not had breakafast yet (plumber shut off water). Do you make fresh batter each time or make several and freeze?

[blue_dolphin]

5 minutes ago, heidih said:

Incredibly appealinsg as I have not had breakafast yet (plumber shut off water). Do you make fresh batter each time or make several and freeze?

 

Thanks!  I find most waffles reheat and re-crisp nicely so I make a batch and freeze. 

In this case, I made a half batch of this recipe, Toasted Sesame and Scallion Waffles, which made 3 waffles.  Kinda wish I'd made the full batch as they work quite nicely for egg sandwiches like this! 

[Kim Shook]

Sorry for this rather lengthy post (though not nearly as long as my dinner post is going to be😁).  I’ve been unusually busy and have also been trying to get my last two out of town trips posted.  Now that I have, I can try to get back to normal.

 

@blue_dolphin -  Jessica is sitting right behind me and spotted your mushrooms and asparagus on toast and she loved the look of that breakfast – a LOT!

 

@pastameshugana – I love LOTS of maple syrup, but I don’t like soggy pancakes – my solution is a little pot of heated syrup for dripping. 

 

@Ann_T – I agree with @blue_dolphin - if I had access to bread like yours, breakfast would be all about the toast EVERY morning.   

 

The other day, I basically had breakfast all day long.  Morning meal:

 

Midday meal:

 

Evening meal:

I really don’t know how to explain this. 

 

Another day:

Benton’s bacon and toast.

 

Pancakes:

 

We were out running errands one day and tried a new (to us) place called Eggs Up Grill.  It is a breakfast and lunch chain.  Doesn’t feel like a chain.  I had a chicken, egg, and bacon biscuit with pepper jelly and grits:

 

It was really good, but quickly became a knife and fork effort:

 

Mr. Kim had the hash and eggs with rye toast:

The serving was a bit paltry, but the hash looked house made and was delicious.

 

Another day breakfast was a Nutella croissant from Lidl:

 

 

And then the next day:

Pain au chocolat from Lidl.

 

And…farm egg:

 

English muffin, cheese, and ham:

 

Perfect:

 

On Saturday, we had a breakfast meeting of the Episcopal Church Women at our church.  We were supposed to bring a dish to share along with the recipe to go into our new church cookbook.  I brought St. Paul's Cheese Souffle:

 

This is more a strata than a soufflé, though it puffs up beautifully.  It is devoured every time I make it, so I thought it would be appreciated and it was. 

 

Yesterday:

Raisin bread toasted with PB and berries. 

 

This morning - packaged waffles from Lidl and berries:

Waffles were very good. 

[Anna N]

On 5/16/2023 at 1:03 PM, blue_dolphin said:

Eric Kim's Gochujang Buttered Noodles are becoming habit-forming.  

Were you ever able to post a link to this recipe that is not behind a paywall. I have his book but it does not seem to be in there. I was sure you did at some point but I can't track it down.  

[lindag]

https://my.whisk.com/recipes/107ea83633a0bb74e7ea7bb652b906e4a6f

[blue_dolphin]

29 minutes ago, Anna N said:

Were you ever able to post a link to this recipe that is not behind a paywall. I have his book but it does not seem to be in there. I was sure you did at some point but I can't track it down.  

 

This one was a gift link so it should work: 

16 hours ago, blue_dolphin said:

Eric Kim's Gochujang Buttered Noodles are dead simple and he gives instructions for making a single serving which Jessica could cook up and you could try. 

[Anna N]

5 minutes ago, blue_dolphin said:

 

This one was a gift link so it should work: 

Thanks. For whatever reason this does not work for me. 

[blue_dolphin]

25 minutes ago, Anna N said:

Thanks. For whatever reason this does not work for me. 

 

I'll try one more:

https://cooking.nytimes.com/recipes/1024066-gochujang-buttered-noodles?unlocked_article_code=97BSoPj_GEo1-X9XG9AK6Z4SeQ6NHhzA7cYYs1ikppRahLZQfJurtuZ3onp3FIPkvVgWuAC097lGDSW1ogBBFfR8hpb5nFAy-KMF6ACvBZzSoHtAsR561lXxf21YNN3pVlyj-J_sU-d7BZOb5hZZxNmgCYDHh8unORl8ncptKoVxB3t_nTYY39p-Rd1_oaEeC2Xems-N3JDmADmjtrfBD76CtIpoo3hIVbGoh1DybqqLXZ8HpOD3SpJFm9TS_uQdRzS10zcpTA0gfwKbbit7J1Xp-vVO6aZR0UkjXruNwtFlYxIfzpQBSTwqvV43rLuSezocGEv6XYVi3hqY_BSr&smid=share-url

[Anna N]

5 hours ago, blue_dolphin said:

 

I'll try one more:

https://cooking.nytimes.com/recipes/1024066-gochujang-buttered-noodles?unlocked_article_code=97BSoPj_GEo1-X9XG9AK6Z4SeQ6NHhzA7cYYs1ikppRahLZQfJurtuZ3onp3FIPkvVgWuAC097lGDSW1ogBBFfR8hpb5nFAy-KMF6ACvBZzSoHtAsR561lXxf21YNN3pVlyj-J_sU-d7BZOb5hZZxNmgCYDHh8unORl8ncptKoVxB3t_nTYY39p-Rd1_oaEeC2Xems-N3JDmADmjtrfBD76CtIpoo3hIVbGoh1DybqqLXZ8HpOD3SpJFm9TS_uQdRzS10zcpTA0gfwKbbit7J1Xp-vVO6aZR0UkjXruNwtFlYxIfzpQBSTwqvV43rLuSezocGEv6XYVi3hqY_BSr&smid=share-url

That did not work either so I'm hoping this is close enough. 
Here.

[heidih]

The Seattle Times article looks like the NYT original. https://www.seattletimes.com/life/food-drink/gochujang-is-so-much-more-than-a-condiment/

 

OOPS same directions Anna already linked fom elsewhere. Soooo maybe the real deal.

Edited May 18, 2023 by heidih (log)

[Anna N]

7 hours ago, lindag said:

https://my.whisk.com/recipes/107ea83633a0bb74e7ea7bb652b906e4a6f

Thanks I was not able to access this one either without surrendering my email address which I choose not to do.  

[Anna N]

41 minutes ago, heidih said:

The Seattle Times article looks like the NYT original. https://www.seattletimes.com/life/food-drink/gochujang-is-so-much-more-than-a-condiment/

 

OOPS same directions Anna already linked fom elsewhere. Soooo maybe the real deal.

Thanks. Looks pretty much the same as the one I linked to, as you noted. 

[blue_dolphin]

1 hour ago, Anna N said:

That did not work either so I'm hoping this is close enough. 
Here.

 

Well, that's annoying!  But yes, that recipe is exactly the same. 

 

[Senior Sea Kayaker]

Omelet with mixed greens, mushrooms, goat cheese and green onion. Bagel with apricot jam and tomatoes.

 

[Ann_T]

One of Moe's favourite ways to have eggs.

 

Soft boiled (I steam) with buttered toast fingers.

[C. sapidus]

 

Scrambled eggs with spinach, Panang curry paste, tamarind, red chilies, garlic, ginger, fish sauce, and feta cheese. Very flavorful.

 

Edited May 22, 2023 by C. sapidus
Duplication duplication (log)

[OlyveOyl]

Oatmeal pancakes, butter and maple syrup made for a hearty breakfast this morning.Local berries on the side were delicious. These are all oatmeal pancakes made with yogurt and milk, adapted from loveandlemons.com  .

[Ann_T]

On 5/17/2023 at 9:24 AM, blue_dolphin said:

Another egg sando on a scallion waffle:

I love the idea of the scallion waffle. 

 

On 5/17/2023 at 8:12 PM, Kim Shook said:

Pain au chocolat from Lidl.

@Kim Shook So many wonderful "breakfasts" regardless of time of day.  But it is the Pain au chocolate that I would be most happy with.  My idea of

breakfast is something sweet.

 

I made extra mashed potatoes last night so I could make potato pancakes this morning.

For Moe's breakfast, I butterflied and grilled a small pork tenderloin with potato pancakes on the side.

Was going to do eggs on the side too but he was happy without.

[Anna N]

 

Not very exciting to look at. Scrambled eggs seasoned with Penzy's Mural of Flavor. The flavour was mild but pleasant without any dominant notes. 

[Kim Shook]

@Ann_T – and I, on the other hand, would give a lot for those potato pancakes of yours 😁!

 

@Anna N – I saw that you got that Penzey’s Mural of Flavor.  I like and use that often.  I tend to use it instead of seasoning salt. 

 

Friday:

Lidl croissant and some deviled eggs.

 

Saturday:

Lidl chocolate hazelnut croissant.  I very much like this croissant, but I wonder why there is such a large cavern for such a small amount of chocolate?   

 

Monday I stopped at Europa Market, my favorite new discovery, for some meats for a pot luck charcuterie spread we were doing with some friends that night.  They have breads, deli, grocery items, candy, local meats, etc. etc.  I got their ham, egg, and cheese ET bagel:

 

The bagel is flown in from NYC, the eggs are local, the cheese is Cheddar, and the ham is freshly sliced imported Polish ham.  It was the best bagel sandwich I’ve ever tasted. 

 

This morning:

I woke up wanting an over-medium egg.  Silly me.  Apparently, what I really wanted was scrambled 🙄.  Plus, sage sausage and cinnamon raisin English muffins with extra cinnamon sugar. 

[OlyveOyl]

Breakfast this morning was crostini with locally made fresh ricotta and strawberries from the Farmers Market. The strawberries have been very sweet!

[Ann_T]

 

 

Breakfast is easy when all he wants is toast.

[Ann_T]

Moe wanted an egg salad sandwich on the Pane al Latte bread I baked yesterday.

 

[blue_dolphin]

@Ann_T's post above made me want egg salad.  Sadly, I don't have her beautiful bread.  In fact, I'm pretty much out of bread at the moment but I did find a lone brioche hot dog bun in the freezer so I toasted it up and filled it with egg salad.