All posts filed under: Breakfast

Start your day off right!

Bread Whore ~ The Modern English Muffin

The other week, out of the blue, Jane says, “I’ve been trying to think what this thing is called…” “What thing..” “Breakfasty, brunchy kind of thing” “What’s in it” Poached eggs and an English muffin…” “Oh, it’s an Eggs Benedict.” She thanked me – obviously it had been nagging at her head for days. A couple of days later…. a repeat of the initial Q & A. Then, last week… “What’s that thing again?” “Eggs Benedict… Do you want one?” “Well… yes. If it’s not a lot of trouble.” Trouble… considering the hoops I have to jump through navigating Jane’s growing food allergies, something like an eggy thing shouldn’t be very high up on the difficulty list. However, all English Muffins contain either soy… or unsafe dairy… or an unrecognizable oil… or a combination of all three. So, getting to the Benedict was going to take some work. Trouble… I poked around several recipes.  There are ones that sound and look like thick, doughy pancakes. There are a couple that have you making your own starter – …

Cinnamon Bun French Toast

You can all blame my sister for this…. Not that it doesn’t sound like “Fat Boy Breakfast” on steroids…. because it is. But, because I never… ever… would have considered doing it if she hadn’t told Jane about what she had for Brunch yesterday. … and, Jane wanted them… …and, I can’t buy the Whack-On-The-Counter rolls anymore, so I had to make them from scratch. “Why the tube-type cinnamon rolls, you ask?” Because, to make french toast, you need something drier than a moist gooey, glaze covered, cinnamon roll in order to get all that eggy milk batter to soak all in and make everything yummy. So, yeah… I made them from scratch. … then let them sit overnight just so I’d be sure to have the perfect egg-soaking sponge for the toast. Drier Cinnamon Buns – Perfect for Making Cinnamon Bun French Toast Makes 12 Buns Ingredients 2 Cups AP Flour 1/2 Cup Self Rising Flour 1/2 Cup Butter 1 Egg 1 Teaspoon Vanilla 1 Teaspoon Salt 3 Teaspoons Dry Active Yeast 1/2 Cup Water …

Egg Smash, and the Tater Tot Frittata

  Usually, I’m pretty conscientious when I go shopping… I bring my own bags, I load my cart with fragile things tucked under or in the little flippy basket, I arrange things on the conveyor checkout thingy so bruisy – easily damaged things don’t end up under the laundry detergent, and I don’t let them bag my crap in 10,000 flimsy plastic bags. I hate those things. Loading them into the trunk and hauling 60 bags into the house with 2 things in it just makes me crazy. But I was distracted. … and I forgot my bags … and before I could go all insane old man on them, they had bagged my entire haul into 22 little plastic bags. So I wheeled my cart full of windsocks out to the car and barreled home in a fury. I was still irritated when I got home, and I began snatching handfuls of lightly filled bags – not really paying attention to what I was doing… and slung the  bag with 2 lemons and a dozen …

Eggsentialism and the Souffle Omelette

  Growing up, my dad cooked breakfast most mornings. There were the run of the mill mornings with toasted biscuit halves and jam, or a big bowl of grits, or Cheese toast and bacon, or the dreaded pancakes. And, there was the rare morning of the odd bowl of cereal…. but those were  – like I said – rare. Most days he cooked… something. Every so often he would make this frittata for breakfast – Eggs, cheese, and whatever meats he had on hand…. although to be fair, he didn’t call it a frittata – he called it an oven omelette. Regardless of the name, the process is  pretty simple: Greased Heavy Iron Skillet – check! Pile o’eggs Beaten to a froth – check! Grated Cheese – check! Diced Meat – Check, Check, Check, check-y check! whisk everything together, pour into a heated skillet and bake it until brown, crusty, golden and bubbly. Sounds simple…right? I can’t do it… never have been able to. The crust never forms right, or it’s too greasy, or the cheese …

Buttermilk French Toast

We’ve been talking buttermilk the past couple of days, and I realize not everyone knows what I mean when I refer to “good” buttermilk. So, let’s look at the dairy counter for a bit. Undoubtedly, you’re going to see a minimum of three different kinds of buttermilk when you look at the labels – Cultured Whole Fat – Cultured Non Fat – and generic, non-specific buttermilk… let’s call it  –  FAKE. But to get a sound understanding as what it is supposed to be, we’ll go back to the very beginning, and start with the original way to get it. … is a by-product of butter production. Whole, cream top milk (meaning – milk straight out of the cow) is dumped into an earthenware churn jug and allowed to sit in a warm area for a minimum of 24 hours. This time allows the milk base to form enzymes that begin to break down the milk and causes to liquid to sour slightly and clabber (clump up a bit). Once the proper aging has happened …

Curb Market Crawl – Back to the Peach (Part 2)

So.. peaches. I never really had a nickname growing up. I don’t know why. I guess my own name was odd enough for the times. I tried calling myself Steve (my middle name) for a while but it never stuck. In the mirror I just didn’t look like a Steve, I didn’t feel like a Steve… and I ended up giggling uncontrollably when people eventually began calling me Steve. I abandoned the whole idea after a time and just stuck to my christian name – Toby, it was memorable enough. My mom’s family is rife with those quirky little terms of endearment that only children can understand… my aunts were Bootsy, Mott and Mutt. There were a heap of JW’s & JV, JR’s and Jr, and an uncle they called Taa…. Gotta love the South. I have a wonderful friend. Actually, I have several, but this one is special. She calls her son Peach… and always has. And it’s not in the Southern ” Be a peach and get me a coca cola” sense.. just peach… …

Baked Oats – Revisited

I’ve been eating baked oatmeal nearly everyday since that first post a couple of weeks ago. I’ve done it with pearled oats, steel cut oats, old fashioned and quick cook.  I’ve changed the ingredient mix-ins, I’ve monkeyed around with proportions and liquids and cooking times… And, I’ve come to the realization of a couple of truths: I really don’t like breakfast. The thought of getting up in the morning before there’s even a sun and stuffing anything in my pie hole before I’ve had 2 or 3…. pots of coffee – is just craziness. I don’t know how anyone does that. I found that I like eating it better as a snack cake… or dessert. It doesn’t work with  anything other than a smushed oat. Pearled and steel cut oats just can’t hydrate enough, and because of the whole graininess it can’t merge with the eggs. You get sweetened scrambled eggs with bird feed on top. And while any rolled type oat will work, standard – old fashioned oats give you the perfect balance of texture / …

Tales of Woe – The one with the oatmeal

I should eat healthier. I know I should… I’m 50+ (ish),and I’m fully aware of just how much I abused the temple in my younger years. Debauchery, indiscretions, and work related stress aside, my idea of healthy eating was ordering part-skim mozzeralla on my pizza and toasting shredded wheat biscuits with bacon and cheddar. It’s not that I didn’t eat well, or correctly…. it’s just that everything’s better with butter…. lot’s of butter.     … and an egg. But times change, my waist-line expands and contracts like a human Continental divide… and when I turned 49, I got somewhat more serious about it. I lost 27 pounds. I spend much more time out of doors. I, for all intents and purposes…quit drinking anything except coffee. And, I pay attention to whole grains. Which… is why the other morning following the banal chatter on the twitter-verse, I happened on someone that I follow http://foyupdate.blogspot.com/ talking to someone that I don’t (well, didn’t ) follow http://bakedoatmeal.blogspot.com/ about – oddly enough, baked oatmeal. … and I was intrigued. Although, to be honest I wasn’t fully invested in …

Warning, Turkey-Free Zone

I’m not what you call a turkey fan. I mean, I’ve cooked ’em… and, I eat ’em… But I really don’t want that half butchered carcass hanging around in the fridge for a week while I work up the nerve to re-purpose it into something less recognizable as turkey. It has just never made sense to me. I’ve always made sure to gauge the # of people attending against the number of servings per pound so that whatever bird I bought would be gone… history.. vamoose!… at the end of the dinner. Cleaned platters and bowls… I’m a happy guy. So… no Turkey (insert appropriate quasi-ethnic dish here). We’ll do something else instead. Now… Breakfast-4-Dinner is something I can always get behind. Most nights, a waffle or fried eggs and toast will do the trick. Or, if I’m feeling super gluttonous – then it’s scrambled eggs, bacon, biscuits, hash browns and pepper gravy. And then there’s those times when I don’t want anything sweet or super heavy. Those nights it’s Savory French Toast. Savory French Toast with Fennel and Mushrooms …

OLÉ! – kinda…

Ideally, there should be a bit of a travel story depicting my drunken body staggering into some dirty backwater, iguana-crawling, cha-cha playing, peeling concrete floored cantina somewhere down in the backwoods of the Yucatan Peninsula where I first had Chilaquiles. But that would be a fib. The drunkenness, staggering and crawling are probably correct – but I have no recollection of that event, .. sir… No, I first had them a great deal closer. In fact, right across the street from my old house in the Virginia-Highlands neighborhood of Atlanta. Not exactly South of the Border… but it was South-ish of Buckhead…a bit. Chilaquiles are, for lack of a better word, a kind of Mexican casserole. They are traditionally made with left over (and preferably stale) tortilla chips, simmered in salsa, and cooked with either eggs or left-over chicken. It’s comfort food plus – like Mexico City Chicken and Dumplings… or Jalisco Mac n Cheese… or Tijuana Tetrazzini… or. .. . you get the picture. My take on that Deep South classic is a little lighter than the traditional. Since …