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)


Recommended Posts

Thank you both. :smile: Haven't ever been to New Orleans so I have no basis for comparison, but they were delicious.

Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

Link to post
Share on other sites

A work buddy's brother has a henhouse and she gave me a dozen of the freshest and finest. I decided to give poached eggs a shot, remembering all those pronouncements about how using new eggs is essential to success.

It's true. Oh My God. I slipped the egg into gently simmering acidulated water, waited a little, and watched it shimmy to the suface, perfectly oval, no scraggly bits of albumen. Just amazing to someone who's poached a lotta eggs in her lifetime, with a mere 70 per cent success ratio.

Served on butter toast, of course.

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Link to post
Share on other sites
I had beignets with ginger and cardamom scented honey as a dipping sauce. Whipped Ibarra chocolate to drink and dunk along side. Shouldn't need anything more for the rest of the day  :wink:

gallery_9138_54_125330.jpg

Obligatory food porn shot of the airy interior:

gallery_9138_54_28826.jpg

Kathy - you made those? Fantastic. It does make me miss Cafe du Monde and I am going to have to skip getting there this fall sadly. What kind of oil did you use and more importantly - where is the recipe :biggrin: ?

Evan

Dough can sense fear.

Link to post
Share on other sites

I used this recipe, halved. It's almost identical to the Cafe du Monde recipe I found elsewhere except it uses butter instead of shortening. I ended up adding more flour than called for, but that was the only real change on my part. Even a half recipe made a huge amount of beignets, so I'd reserve the full amount for large, hungry crowds. Oil used was safflower at approximately 370 degrees - higher and they browned too quickly, lower and they ended up on the oilier side. Rolling the dough very thin (an honest 1/8 inch) made for a lighter, higher puff every time.

Definitely worth making!

Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

Link to post
Share on other sites
...

Kathy - you made those?  Fantastic.  It does make me miss Cafe du Monde and I am going to have to skip getting there this fall sadly.  What kind of oil did you use and more importantly - where is the recipe  :biggrin: ?

Evan

Evan,

If you are planning to make those, give me a call and I will bring the chicory coffee.

Link to post
Share on other sites
...

Kathy - you made those?  Fantastic.  It does make me miss Cafe du Monde and I am going to have to skip getting there this fall sadly.  What kind of oil did you use and more importantly - where is the recipe  :biggrin: ?

Evan

Evan,

If you are planning to make those, give me a call and I will bring the chicory coffee.

I certainly will do that. Thanks to Kathy for the recipe.

Evan

Dough can sense fear.

Link to post
Share on other sites

Kathy, again thanks for the recipe. I have to muster up the courage to make something like those beignets, unless Russ will do it and I'll just be the helper.

I did not make this. I couldn't resist one of these cream cheese croissants at the bakery I discovered last night and I saved it for breakfast this morning.

gallery_13038_1496_11011.jpg

Life is short; eat the cheese course first.

Link to post
Share on other sites

Cream cheese croissants... When I lived in California, there was a bakery near our apartment, and our Saturday morning ritual was to go there (actually walking, something not possible in Houston) and have breakfast. It was always a cream cheese croissant for me, maybe followed by a palmier or an eclair...

Well, no French bakeries within 30 minute driving radius here, so I'll have to fend for myself - by maybe baking some blueberry and cappuccino muffins:

Muffins1-vi.jpg

The blueberry muffins DO have blueberries in them -

Muffins2-vi.jpg

Link to post
Share on other sites

And speaking of food photos I love to look at, there are Percy's eggs-and-whatever shots. Yesterday I ate breakfast for a second weekday in a row. I tried to cook my egg so it would look like Percy's, and taste like what Percy's look like they taste like, :huh::biggrin: and get a close-up picture like Percy's. It definitely doesn't look like it was cooked by Percy, but it tasted good.

We love fish and eggs for breakfast and this was a great leftover to reheat, potato-crusted mahi.

gallery_13038_1496_102293.jpg

Life is short; eat the cheese course first.

Link to post
Share on other sites

breakfast from the fridge: crispin apple, forgotten piece of smoked tetilla cheese and stale country bread.

decided not use butter: roasted apple slices in evoo with some sugar and they caramelized nicely; and put the grated cheese below and on top of apples: came out pretty nice - the smokiness of the cheese was not overwhelming, and apple got some flavor with caramelization.

applesandwich27hi.gif

Link to post
Share on other sites
And speaking of food photos I love to look at, there are Percy's eggs-and-whatever shots.  Yesterday I ate breakfast for a second weekday in a row.  I tried to cook my egg so it would look like Percy's, and taste like what Percy's look like they taste like, :huh:  :biggrin: and get a close-up picture like Percy's.  It definitely doesn't look like it was cooked by Percy, but it tasted good.

We love fish and eggs for breakfast and this was a great leftover to reheat, potato-crusted mahi.

gallery_13038_1496_102293.jpg

That looks yummy to me Susan...what time should I be over? :biggrin:

Link to post
Share on other sites

Dutch Babies topped with peaches, greek yogurt mixed with sour cream and brown sugar, and toasted walnuts to add crunch.

gallery_9138_54_116443.jpg

Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

Link to post
Share on other sites

It's something I've cobbled together over the years, tweaking things until everything came out the way I liked. Recipe here. The picture above was made with a tripled recipe, cooked in a 9 by 12 inch Pyrex baking dish and baked at 450 for 35 minutes.

Edited by tejon (log)

Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

Link to post
Share on other sites

GORGEOUS breakfasts, everyone. I think I may need to make muffins tomorrow! Breakfast for me this morning was just a big ol' cup of coffee across the street, where I sat and read, procrastinating about cleaning my apartment. :blush:

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Link to post
Share on other sites
It's something I've cobbled together over the years, tweaking things until everything came out the way I liked. Recipe here. The picture above was made with a tripled recipe, cooked in a 9 by 12 inch Pyrex baking dish and baked at 450 for 35 minutes.

That looks incredible! I've never made Dutch Babies before. I will do this recipe this week! :biggrin:

Link to post
Share on other sites
Dutch Babies topped with peaches, greek yogurt mixed with sour cream and brown sugar, and toasted walnuts to add crunch.

this Dutch girl is fascinated by these Dutch babies.. they're certainly not a Dutch specialty.. probably another dutch -> deutsch = german language mix-up?? :smile:

Anyway they look delicious.. wonder what my husband would say if I'd serve them at breakfast and translated the name into Dutch? :wink:

Link to post
Share on other sites

Chufi, I think you are exactly correct. They are also called German Pancakes (pannekoeken in German), and my guess would be that somehow deutsch morphed into dutch. Not sure how "babies" got added to the title, though.

In any case, it's really good breakfast food :smile:

Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • 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
    • By Kasia
      Omelette with courgette and tomato salsa.
       
      Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal.

      Ingredients:
       
      omelette
      3 eggs
      150g of courgette
      3-4 slices of goat cheese
      2 tablespoons of milk
      1 tablespoon of flour
      1 tablespoon of butter
      salt and pepper
       
      salsa
      2 tomatoes
      3 tablespoons of minced basil
      quarter of an onion
      2 cloves of garlic
      half a chili pepper
      3 tablespoons of olive oil
      2 tablespoons of lemon juice
      1 teaspoon of honey
       
      Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge.
      Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa.

      Enjoy your meal!
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...