Breakfast 2023

[Captain]

Poached egg and crispy prosciutto to start the day.

 

[Senior Sea Kayaker]

Let's call this a variant of shakshuka: Cherry tomatoes, bell and Thai peppers, onion, garlic flavoured with Thai basil and cilantro and finished with more cilantro, chives and pepper. Focaccia for the requisite yolk dipping.

 

[C. sapidus]

 

Chorizo and egg tacos with guajillo salsa, feta and Mexican oregano. Some of the guajillo sauce was mixed with the fried chorizo, and some was drizzled over the tacos.

 

Guajillo sauce was blended, strained, and fried guajillo chiles (toasted and rehydrated), garlic (roasted), Mexican oregano, black pepper, and cumin. Simmered the sauce with turkey stock and finished with a little salt and brown sugar.

 

Sauce turned out really well - I should have made more.

[Senior Sea Kayaker]

Duxelles and aged cheddar omelet, toasted croissant with Bon Maman apricot jam and an orange.

We've two vehicles to do the seasonal changeover to snow tires so this should tide me over.

 

 

Edited November 16, 2023 by Senior Sea Kayaker (log)

[C. sapidus]

 

Spinach and cilantro with shrimp, egg, coconut cream, and feta

[liuzhou]

Breakfast this morning was that Sino-Italian classic - leftover pizza from last night. Served - 冷 (lěng) , freddo. No picture. You know what cold, leftover pizza looks like.

Edited November 17, 2023 by liuzhou (log)

[Senior Sea Kayaker]

Egg, shrimp, lettuce, green onion, cilantro and green Cholula on toasted baguette with an orange and a glass of V8.

 

[Ann_T]

The Sterling Silver top sirloin roast is my favourite roast.

When cooked rare /medium rare it is always tender and has a wonderful flavour.

I had intended to roast one for dinner last night,

but Matt had made pizza and Moe had some of that for lunch and didn't think he could do justice to a big dinner.

 

So.....I roasted it this morning and we had a roast beef dinner with mashed potatoes, peas and corn.

I had thought I would take some for lunch, but instead ate breakfast with Moe this morning.

This roast is always good, but this one in particular was even more so.

[C. sapidus]

 

Fried rice with broccoli and preserved mustard greens.

 

Leftovers - repurposed!

[BeeZee]

Rice cakes with avocado and furikake. Smoked salmon would have been nice, if I had any.

 

[blue_dolphin]

A local bakery offers a different "special" loaf every month and I usually get one to try. This month, it's their Rosette de Lyon loaf made with red wine and the dry French sausage that gives it its name. 

Here's a slice that shows the color of the bread, from the wine and the bits of sausage.

 

I decided to try it in French toast.

With persimmon and pomegranate

 

 

 

 

Edited November 18, 2023 by blue_dolphin
to fix pic (log)

[Ann_T]

I sliced a baguette  that was baked this morning and made Moe a Beef Dip sandwich for breakfast using half a baguette

 

and leftover roast beef and au jus for dipping and I'm going to take the same sandwich to work today for lunch.

[MaryIsobel]

53 minutes ago, blue_dolphin said:

A local bakery offers a different "special" loaf every month and I usually get one to try. This month, it's their Rosette de Lyon loaf made with red wine and the dry French sausage that gives it its name. 

Here's a slice that shows the color of the bread, from the wine and the bits of sausage.

 

I decided to try it in French toast.

With persimmon and pomegranate

 

 

 

 

I imagine that tasted great but the plating is absolutely gorgeous!

 

[Ann_T]

When we had the chicken pot pies last week, I froze two small ones in ramekins.

Took them out last night and let them defrost in the fridge.

Made biscuits and topped the pot pies with mini biscuits and served them for breakfast.

[Kim Shook]

So many amazing breakfasts!  I have to make sure I don’t look before my breakfast or I won’t be satisfied with anything I can make!

 

Between house guests, the looming holidays, ongoing health issues, I’ve been MIA for a good bit of time.  I’ve dropped in to read and look, but haven’t posted in forever.  Some stuff from the last month:

 

We had friends visiting from Florida and took them to one of our favorite places for breakfast one morning.  They loved it!  Cinnamon bun topped with salted caramel maple syrup and cream cheese frosting:

Amazing, as always.  Texas Toast with sausage and bacon gravy:

The burrito – eggs, spicy pimento cheese, jalapeno, tomato, black beans, and green onions with honey sriracha sour cream:

 

The Benedict:

Eggs, VA ham on a grilled croissant with smokey tomato hollandaise.  With cheese grits, dressed greens and fruit.  The fruit has their signature edible glitter all over it:

Honestly, the quirkiness of this place would get tiresome if the food wasn’t so good.  But we forgive the glitter and the cutesy names because the food and the people are awesome. 

 

One morning while our friends were here I did a breakfast was a casserole – whomp biscuits, eggs, sausage, cheese, and sausage gravy.  Biscuits, sausage, and cheese:

 

Baked:

 

Serving:

 

Another morning was just some fantastic things from Whisk (a local and nearby bakery) – croissants and Kouign-Amann:

 

Jams and preserves:

 

Bacon and sausage:

 

A solo breakfast:

Croissant, bacon, sausage, and a great pear. 

 

One day earlier this month I made French toast for about four hours.  We had leftover crusty bread from a recent dinner, 2 panettone in the freezer, a partial loaf of German bread in the freezer and some good white bread also in the freezer.  The was the crusty bread:

 

The panettone before cooking:

This has made easy and delicious breakfasts and even dinners this month -

Panettone French toast and bacon:

 

And ham:

 

Creamed chipped beef on a biscuit with some grapes:

 

 

This morning:

Ham, eggs, and roll from the Greek/Italian restaurant we had lunch at yesterday.

 

Here's hoping I can manage to keep up better from now on!

[rotuts]

@Kim Shook 

 

outstanding stuff 

 

that chipped beef looks perfect

 

and brings back fond memories 

[C. sapidus]

 

Omelet with sauteed green beans, broccoli, feta, garlic, and chiles. Overfilling provided the desired veggie/egg ratio but would probably not meet Jacque Pepin's approval.

[rotuts]

I'm betting JP would love it.

[C. sapidus]

Huevos rancheros variant with sauteed onion and garlic, roasted chile Poblano, and chipotle-tomatillo salsa

 

[liuzhou]

A couple of 肉包 (ròu bāo), pork stuffed steamed buns (and a cup of that ancient Chinese medicinal strong black coffee).

 

 

I served the buns with a chilli dip.

 

 

 

[liuzhou]

Working breakfast. 皮蛋瘦肉粥 (pí dàn shòu ròu zhōu), Century Egg and Pork Rice Porridge  (Congee).

 

 

 

[Ann_T]

14 hours ago, liuzhou said:

Working breakfast. 皮蛋瘦肉粥 (pí dàn shòu ròu zhōu), Century Egg and Pork Rice Porridge  (Congee)

I love Congee.  

 

Baked sourdough baguettes this morning.

Sliced and toasted for breakfast.

If truth be told, toast is the real reason I bake bread. 

Edited November 24, 2023 by Ann_T (log)

[Ann_T]

On my way to work yesterday I picked up a rotisserie chicken, with the intention of making a chicken sandwich on one of yesterday's sourdough baguettes.

Never got around to doing that, so I brought the chicken home with me. Last night's dinner was fresh sole with baby shrimp so I still had to do something with the chicken.

This morning I scraped the jelled drippings from the bottom on the container into a pan, added some butter and cooked

until the juices browned and then made a roux. Added reduced sodium chicken broth and seasoned with sage, thyme and black pepper.

Amazing how much gravy one can get off a small amount of drippings.

Made Moe a hot chicken sandwich with homemade fries and peas for breakfast. All those fries were from one long russet potato.

This should keep him going until dinner.

[blue_dolphin]

Poached egg on a slice of that Rosette de Lyon sausage loaf

[rotuts]

@blue_dolphin 

 

that looks delicious.

 

and Id bet that toast , served that way 

 

is to die for.

Edited November 26, 2023 by rotuts (log)