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.

Breakfast! The most important meal of the day (2004-2011)


percyn
 Share

Recommended Posts

Does it count if I didn't make it? I had a fresh peach brioche and an iced coffee with milk and sugar syrup from the Silver Moon Bakery :wub: :wub:. I usually treat myself there en route to my Saturday voice lesson in the Bronx.

K

Basil endive parmesan shrimp live

Lobster hamster worchester muenster

Caviar radicchio snow pea scampi

Roquefort meat squirt blue beef red alert

Pork hocs side flank cantaloupe sheep shanks

Provolone flatbread goat's head soup

Gruyere cheese angelhair please

And a vichyssoise and a cabbage and a crawfish claws.

--"Johnny Saucep'n," by Moxy Früvous

Link to comment
Share on other sites

Does it count if I didn't make it? I had a fresh peach brioche and an iced coffee with milk and sugar syrup from the Silver Moon Bakery :wub: :wub:.  I usually treat myself there en route to my Saturday voice lesson in the Bronx.

K

Sure it counts...

"What did you make for breakfast?"

"I made an order for fresh peach brioche and iced coffee with milk and sugar syrup."

:rolleyes:

Life is short; eat the cheese course first.

Link to comment
Share on other sites

Chilled rice pudding, for want of a better description!

A very small amount of rice cooked with a few whole spices until the milk reduced and began to caramelize, then chilled and served with a drizzle of honey.

ohh what a great idea. I might make that for dessert tonight! what spices ? I'm thinking clove, nutmeg?

Link to comment
Share on other sites

Good morning! Looks like everyone's been enjoying nice weekend breakfasts.

Ann_T, beautiful, beautiful scones!

Suzan in FL - not only teasing us with the view of her lovely porch (again!), but this time also making us salivate over these lovely pancakes! I can see that the butter on top of that right one is already melting; it needs to be eaten (looking around for a fork) :biggrin:.

Me? I had brioche :smile:.

Brioche2copy-vi.jpg

After Macarons&Mozart mentioned brioche and Nutella last week, I've been waaanting it. Problem is, there IS no brioche to be found in my town; so I had to learn how to bake one. Fortunately, Larousse Gastronomique was there to teach :smile:. Isn't this little knob on top so cute?

Brioche001copy-vi.jpg

Link to comment
Share on other sites

that brioche looks so lovely!

I had my favorite sunday breakfast: toast (from sourdough bread) with butter, some slices of young Gouda, a softboiled egg (very soft, with a very runny yolk.. mmm) and a glass of freshly squeezed orange & grapefruit juice.

Link to comment
Share on other sites

This morning we had one my favorites that Russ fixes, soft-boiled eggs on lightly buttered toast. I like the yolks real runny, too. :smile:

...And fresh berries, OJ, and coffee.

Life is short; eat the cheese course first.

Link to comment
Share on other sites

[This was my first time to make pancakes from scratch. In my previous life, I always used those little milk carton looking things you buy from the freezer section. Since I've been married to Russ, he's made the pancakes. I went for it today, after seeing the beautiful photos on this thread.

I used Spagetttti's recipe, except that I put most of the blueberries right in the batter, dusting them first with flour so the blue didn't spread too much through the pancakes. Some I placed on the pancakes as they were cooking, to balance them. I was very pleased with my first effort. I can do this!

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to comment
Share on other sites

What, nobody eats breakfast any more? Nothing new for 5 days! Ok, then I'll go :smile: :

Crepes1copy-vi.jpg

Bliny - we make them thin and large in Russia, like crepes. Usually they are eaten with jam, honey, sour cream, condensed milk, or simply dunked into melted butter. And, they are eaten with hands, no forks :smile:.

Link to comment
Share on other sites

What, nobody eats breakfast any more? Nothing new for 5 days! Ok, then I'll go :smile:

Actually, I don't eat breakfast often, unless a cup of coffee early and a piece of fruit or a very small portion of something later is called breakfast. My main reason is saving calories... seems no matter how hard I try to change the pattern, the more I eat at breakfast time, the more I eat throughout the entire rest of the day. I've been working on portion control lately, and what is working is very small snack-size portions of something at breakfast time, and then at lunch time, and increasing my exercise routine, and then I am able to be satisfied with smaller amounts of food at dinner. We've even been eating less breakfasts on weekends... pretty much Sundays only.

Anyway, I still drool from the photos here, and oh how I wish that I could calorically afford to eat three meals a day!!

Alinka, absolutely beautiful bliny. :wub:

Life is short; eat the cheese course first.

Link to comment
Share on other sites

I am a little full after breakfast this morning. First, had an apple. Then a cinnamon roll. Then two slices of cinnamon chip french toast with fresh whipped cream, blueberries, and banana slices, with nutella and honey on the side for dipping the french toast into. Then some strawberry yogurt. Then some of the pumpkin cheesecake I made the other night. That's all. :raz:

Link to comment
Share on other sites

What, nobody eats breakfast any more? Nothing new for 5 days! Ok, then I'll go :smile:

Actually, I don't eat breakfast often, unless a cup of coffee early and a piece of fruit or a very small portion of something later is called breakfast. My main reason is saving calories... seems no matter how hard I try to change the pattern, the more I eat at breakfast time, the more I eat throughout the entire rest of the day. I've been working on portion control lately, and what is working is very small snack-size portions of something at breakfast time, and then at lunch time, and increasing my exercise routine, and then I am able to be satisfied with smaller amounts of food at dinner. We've even been eating less breakfasts on weekends... pretty much Sundays only.

Anyway, I still drool from the photos here, and oh how I wish that I could calorically afford to eat three meals a day!!

Alinka, absolutely beautiful bliny. :wub:

Isn't that wild. I am like that too. If I eat a big breakfast I eat a lot more during the day. If I have hardly nothing for breakfast, I am good till 2:00, and then some yougurt and fruit is enough to get me through to dinner. I feel your pain. At least we get to look at all the pretty pictures of what everybody else eats :raz:

Link to comment
Share on other sites

Actually, I don't eat breakfast often, unless a cup of coffee early and a piece of fruit or a very small portion of something later is called breakfast.  My main reason is saving calories... seems no matter how hard I try to change the pattern, the more I eat at breakfast time, the more I eat throughout the entire rest of the day. 

Isn't that wild. I am like that too. If I eat a big breakfast I eat a lot more during the day. If I have hardly nothing for breakfast, I am good till 2:00, and then some yougurt and fruit is enough to get me through to dinner. I feel your pain. At least we get to look at all the pretty pictures of what everybody else eats :raz:

Hah! me too! I always regret having a big breakfast. Makes me tired and sluggish and has me craving for more food, which makes me even more tired. What I like best is to have nothing but fruit and a glass of juice for breakfast.. then a light snack around 10, maybe ricecakes or some raisinbread or something. I consider that to be breakfast part II.

Then lunch at 12, a sandwich and a salad. More fruit in the afternoon to get me through to dinner. I have to say though that around 6 pm I'm always very very hungry so we always have dinner early!

that said.. I just had a bowl of greek joghurt with a dollop of homemade redcurrant jelly for breakfast :raz: I had some last night for dessert, and it was so good that I woke up craving it again!

Edited by Chufi (log)
Link to comment
Share on other sites

Blueberry cornbread squares with butter. (Picked the blueberries yesterday).

I'm a canning clean freak because there's no sorry large enough to cover the, "Oops! I gave you botulism" regrets.

Link to comment
Share on other sites

Chufi, are you sure you did not write that about me? :biggrin:

I have to be careful about what I eat, to stay thin :smile:. So, of course, I never make a big breakfast just for myself. To be fair, I have to show my today's breakfast, which is much more typical:

Suharicopy-vi.jpg

A cup of coffee with some "suhari" - they are somewhat like biscotti, only not as sweet and without fat.

Boy, am I glad I do not live in Amsterdam! (Klary, :wink:). Otherwise, how could I resist eating the most delicious fries, topped with MAYO!

AmsterdamFries-vi.jpg

No... scratch that. The thing I really could not stop eating in Amsterdam was herring -

Amst2-vi.jpg

Sorry, the food doesn't look right for the breakfast thread :biggrin:.

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By liuzhou
      When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.
       
      One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.
       
      So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.
       
      Pasta Mish-Mash
       
      Ingredients:
       
      Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.
       

       
      Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!
       

       
      Onions. White onions. We didn’t know they came in other colours.
       
      Tomatoes. Scottish tomatoes are surprisingly good.
       
      Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!
       

       
      Pepper. Black pre-ground and stale.
       

       
      Method:
       
      Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.
       
      Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.

      Serve.
       
       
      Polish Salad
       
      During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.

      I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.

      If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.

      Ingredients:

      Tomatoes
       
      Onions
       
      Apples
       
      Hard boiled eggs

      Pickled beetroot (store bought and pickled in malt vinegar)
       

       
      Heinz Tomato Ketchup

      Brown Sauce, preferably HP Sauce.
       

       
       
      Method:
       
      Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.
       
      Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.
       
      Serve
       
      Father's 'recipe' coming up next.
       
    • By Ling
      I've already polished off half a box of Harvest Crunch Granola today. I haven't really eaten cereal in years, but these crunchy granola clusters are hard to resist.
      What's your favourite cereal, and what do you eat with it?
      (Big bowl, big spoon, and 2% milk for me.)
    • By Kasia
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

    • By Kasia
      LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
       
      Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.

      I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?

      Ingredients (for 2 people)
      1 beetroot
      200g of tinned chickpeas
      100g of bulgur
      1 carrot
      1 fresh green pepper
      4 lettuce leaves
      200g of natural yoghurt
      handful of minced chives
      1 small chili pepper
      salt and pepper

      Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
       
       

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...