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  • Topic: Breakfast

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    • March 3, 2012 5:44 PM CST
    • MIKE 66
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      Thought I'd start a thread for breakfast recipes with this one exclusively on my mind. I'm a sucker for food shows and I saw these on one of those nameless celebrity chef shows. It was about the pancakes at the Clinton Street Bakery which I guess is quite well known in New York. I have to say that these are pretty amazing, but take a bit more work that the usual recipes or going straight from the box of the premixed stuff. But if you have the time, they are more than worth it. I just did them plain without the blueberries and wow! Best pancake I've ever made.

      Clinton Street Baking Company's Famous Blueberry Pancakes

      Prep Time: 10 minutes

      Cook Time: 15 minutes

      Total Time: 25 minutes

      Yield: 18 to 20 3-inch pancakes

      Ingredients:

      • 4 cups all-purpose flour
      • 1 tablespoon baking powder, plus 1 teaspoon
      • ¾ cup sugar
      • 1 teaspoon salt
      • 6 large eggs, separated
      • 3 cups whole milk
      • ¾ cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for the griddle
      • 1 teaspoon vanilla extract
      • 2½ cups blueberries or sliced bananas and 1 cup chopped walnuts
      • ½ cup confectioners’ sugar or cinnamon sugar for dusting
      • Maple Butter

      Preparation:

      Here’s the secret of our pancakes: we fold egg whites into the batter. Neil discovered early on in the bakery’s existence that if he applied his French techniques — that is, you make a cake lighter by folding in whites (almost like a soufflé) — the batter gets lighter but retains the springy resiliency that makes for a proper pancake. The other key to magnificent pancakes is to avoid overmixing, which creates gluten in the flour and makes them tough.
      1. Measure and sift all the dry ingredients into a large (preferably stainless-steel) mixing bowl: flour, baking powder, sugar, salt.
      2. In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined. Whisk the wet mixture into the dry mixture. The result should be slightly lumpy, yet combined to form a batter.
      3. Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle). You can either whip them by hand with a whisk, or put them in the bowl of an electric mixer to whip. Be careful, you don’t want to overwhip the egg whites.
      4. Gently mix half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Remember: this batter should be slightly lumpy and have large parts of egg whites not fully incorporated; it should look like whitecaps in the ocean with foam on top. (The batter will last a few hours in the fridge without deflating too much.)
      5. Heat a griddle — either an electric griddle, a stovetop griddle, or a big flat pan — to 350 to 375°F. Grease the hot griddle with the remaining butter. Drop cup (approximately 4 tablespoons) of pancake batter on the griddle and cook to set. Add 1 tablespoon blueberries or sliced bananas and 1 teaspoon walnuts before turning the pancakes. Never add the fruit to the mix; always add the fruit to the pancakes once they’re on the griddle. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crispy on the edges. If ready, flip the pancake.
      6. When the pancake is golden brown on both sides, remove with a spatula. Repeat with the remaining batter and filling, cooking several pancakes at a time. Garnish with confectioners’ sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut. Serve warm with Maple Butter.

      Common Mistake

      Many cooks don’t heat the griddle enough, which is why the first pancake is usually a dud. Make sure it’s very hot, then put the butter on. A teaspoon or tablespoon is fine. Use just enough so that the pancake doesn’t stick.

      Note

      To ensure that the whites whip up to maximum height, clean and dry all of your utensils. Also, when separating, be careful not to get any yolk into the whites.

      Note About Peaks

      Peaks are “soft” when you put your finger in the whites and they fall over. Peaks are “medium” when you put your finger in and they drip over a bit and stand up. “Stiff” peaks develop when you whip the whites longer and they stay up.

    • April 4, 2013 5:59 PM CDT
    • dave
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      Robert's Egg Dish (From Artist Bridget Riley)

      Melt 1 Tbsp Butter with 1 Tbsp olive oil. Fry 4 slices diced bacon lightly on med. high. Crack an egg on top of each slice of bacon.

      Place 6-8 slices of Camembert onto egg whites & a pinch of paprika onto every yolk.

      On top of melting Camembert add Banana! Sprinkle curry powder over bananas. Sprinkle grated Emmentaler cheese over bananas.

      Add tomato slices on top of each stack, and season with salt and pepper.

      Add 1/2 a med. onion, sliced into rings on top.

      Serve with white wine and bread.

    • February 24, 2013 3:39 PM CST
    • dave
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      Eggs Benedict

      Ingredients 

      • 4 egg yolks

      • 3 1/2 tablespoons lemon juice

      • 1 pinch ground white pepper

      • 1/8 teaspoon Worcestershire sauce

      • 1 tablespoon water

      • 1 cup butter, melted

      • 1/4 teaspoon salt

      • 8 eggs

      • 1 teaspoon distilled white vinegar

      • 8 strips Canadian-style bacon

      • 4 English muffins, split

      • 2 tablespoons butter, softened

      Directions

      1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
      2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
      3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
      4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
      5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
    • February 24, 2013 2:23 PM CST
    • dave
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      Oh. My. God.   

      Dr. Pepper Gravy (Gotta be made by a Texan/Southerner)


      1 roast, cut up in bite size
      1 can of Dr. Pepper
      3 lg. potatoes, diced
      1 lg. onion, diced up fine
      1 tsp. salt
      2 cans of mushroom soup

      Cook in crock pot on low. Cook roast, Dr. Pepper, onions, salt in crock pot on low for 8 hours. Then add potatoes and mushroom soup and cook until tender, approximately 3 hours. Makes delicious roast, potato and gravy meal. Serves about 4.


      dave said:

      Potato Gravy

      Ingredients:
      • 3 Potatoes
      • 1/4 Cup chickpea flour (chana dal)
      • 2 Onions
      • 6 Green chillies
      • 1/2 tsp Chilli powder
      • Turmeric (a pinch)
      • 3 tsp Olive Oil
      • Salt

      How to make Potato Gravy:

      • Wash potatoes, peel and cut into small pieces, boil in pot 'til soft.
      • Cut onions and green chillies into small pieces.
      • In a pan, heat oil, add onions and green chillies and fry until the onions turn light brown.
      • Now add potato pieces and fry for 2 minutes.
      • Add turmeric, salt and chilli powder.
      • Now make a thick paste of chickpea flour using water.
      • Open the pan lid, add the paste in it and mix well.
      • Now your Potato Gravy is ready.

    • February 24, 2013 2:19 PM CST
    • dave
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      Potato Gravy

      Ingredients:
      • 3 Potatoes
      • 1/4 Cup chickpea flour (chana dal)
      • 2 Onions
      • 6 Green chillies
      • 1/2 tsp Chilli powder
      • Turmeric (a pinch)
      • 3 tsp Olive Oil
      • Salt

      How to make Potato Gravy:

      • Wash potatoes, peel and cut into small pieces, boil in pot 'til soft.
      • Cut onions and green chillies into small pieces.
      • In a pan, heat oil, add onions and green chillies and fry until the onions turn light brown.
      • Now add potato pieces and fry for 2 minutes.
      • Add turmeric, salt and chilli powder.
      • Now make a thick paste of chickpea flour using water.
      • Open the pan lid, add the paste in it and mix well.
      • Now your Potato Gravy is ready.

    • February 24, 2013 2:12 PM CST
    • dave
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      Egg with potato gravy

      An interesting take on brekkie.

      Ingredients

      egg-4,potatoes-cooked&peeled
      onion-1-sliced
      tomato-1-make as paste
      ginger garlic paste-1tsp
      chilly powder-1/2 tsp
      coriender powder 1/2 tsp
      turmeric powder -a pinch

      How to make it

      Hot boil the eggs
      Make small slits on the eggs without making it into pieces
      in a pan...add the chopped onion,cook till golden brown
      Add the chilly powder,coriender powder,turmeric powder
      Add the ginger garlic paste and fry it well
      Add the tomato paste and cook well
      Add the boiled eggs&potatoes
      cook until it becomes thick gravy.

    • February 20, 2013 3:00 PM CST
    • dave
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      Crustless Broccoli Quiche

      Ingredients

      6 large eggs
      1 1/2 cups shredded low fat cheddar cheese
      1/2 cup low fat half and half cream
      1 tbsp pepper
      1/4 tsp cayenne pepper
      1 tsp salt
      3 cups broccoli

      Directions

      Pre-heat oven to 375° F (200° C).
      Par cook brocolli by steaming.
      Spray 9" pie plate and spread cooked brocolli in bottom.
      Sprinkle with shredded cheese.
      In large bowl combine remaining ingredients stirring with a whisk until well blended.
      Pour egg custard mixture over brocolli and cheese.
      Bake in pre-heated oven for 35 minutes until firm.

    • February 9, 2013 1:29 PM CST
    • dave
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      Spanish open-faced potato omelet

      Don't be afraid of the amount of oil in the recipe. It is drained away after cooking the potatoes and can be strained and used again in other dishes. Using a non-stick skillet will eliminate any problems with sticking.

      4 to 6 servings
      Ingredients

      Large baking potatoes, peeled and thinly sliced -- 4 or 5
      Onion, chopped -- 1
      Olive oil -- 2 to 3 cups
      Eggs, beaten -- 5 or 6
      Salt and pepper -- to season

      Method

      Heat 2 cups of the oil in a deep skillet over medium flame. When the oil is hot, add a layer of potato slices to the skillet, one at a time so they don't stick. Sprinkle with a layer of onions and a pinch of salt, then repeat to use up the potatoes and onions sprinkling each layer with a pinch of salt. Add more oil as necessary to come about 3/4 the way up the potatoes. Cook, carefully lifting and turning the potatoes occasionally, until the potatoes are tender but not browned, about 6 to 8 minutes.

      Remove the potatoes from the heat. Place a colander in a large bowl and turn the potatoes into the colander. Drain as much oil from the potatoes as possible. Reserve about 1/4 cup of the oil. (The remaining oil has a fine flavor. Strain it through a fine-mesh sieve or coffee filter and store in the refrigerator for use in other dishes.)

      Wipe the skillet clean. Beat the eggs with a little salt and pepper in a large bowl. Carefully stir the potatoes and onions into the eggs and set aside to rest for about 10 minutes.
      Heat half of the reserved oil in the skillet over medium-high flame. Add the potato-egg mixture to the skillet and spread it out evenly. Reduce heat to medium and cook, gently shaking the skillet to keep the egg from sticking, for about 5 or 6 minutes, or until the bottom of the eggs begin to brown.

      Remove the skillet from the heat. Cover the top with a large dinner plate and turn the skillet over to let the tortilla drop onto the plate. Return the skillet to the flame and add the remaining reserved oil. Slide the inverted tortilla back into the skillet to cook the other side for another 3 or 4 minutes.

      Remove from heat and let the tortilla rest for about 5 to 10 minutes. Serve warm or at room temperature.

      Variations

      Bocadillo Tortilla: Serve leftovers as a sandwich by putting a wedge in a sliced baguette or sandwich roll spread with mayonnaise.

    • January 24, 2013 4:55 PM CST
    • dave
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      Bacon, Avocado and Cheese Omelet

      • Salsa:

      • 2 cups finely chopped tomatoes, seeded

      • 1/2 cup finely chopped onion

      • 2 jalapeno peppers, or to taste, seeded and minced

      • 4 tablespoons minced fresh cilantro

      • Salt and pepper to taste

      •  

      • Omelet:

      • 3 tablespoons fresh lime or lemon juice

      • 12 large eggs

      • 6 tablespoons water

      • Salt and pepper to taste

      • 1 Tablespoon olive oil

      • 9 slices lean bacon, cooked and crumbled

      • 2 small avocados, peeled and cut into 1/2-inch pieces

      • 1 1/2 cups coarsely grated Monterey Jack cheese

      Directions
      1. Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
      2. Whisk together eggs, water, and salt and pepper to taste. Heat 1 Tablespoon olive oil in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
      3. Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
      4. Fold omelet over the filling, transfer to a plate and keep warm.
      5. Repeat in the same manner with the egg mixture, bacon, avocado and Monterey Jack cheese.
      6. Serve omelets with the salsa.
    • November 25, 2012 2:52 PM CST
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      Stuffed French Toast

      Here's a light and tasty version of french toast, high-calorie but light as air!

      Via Tasty Kitchen Blog

      This is sooo good, and I usually *hate* breakfast food: too heavy in the morning! But this past Thanksgiving I was treated to a version of this.

      The cook did a few things differently from this recipe (so feel free to improvise). First of all he made this for a bunch of people so he baked it in a hotel pan. Second, he added a custard to it and omitted the powdered sugar at the end. Also, he used plain ol’ white bread.

      It came out light and fluffy, easy on the stomach!

    • March 5, 2012 12:21 PM CST
    • dave
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      Even More Delicious Ways to Eat Your Oatmeal [via slog]
      Posted by Megan Seling on Fri, Feb 10, 2012 at 12:42 PM

      In this week's paper I took a break from gushing about desserts to I write a 1,000-plus-word love letter to oatmeal. As I mentioned, there are a number of places in Seattle to get a really good bowl of oatmeal, but the best way to get oatmeal is to just make it yourself, at home, on a lazy morning where you can take the time to craft the perfect breakfast with all your favorite fruits, spices, and/or nuts.

      Still not convinced that oatmeal can be amazing? Commenters have been posting their favorite ways to serve it—using everything from red currants to chai tea to a shot of whiskey.

      SpookyCats says: "You will get an even better flavor from rolled oats if you toast them lightly in the pan before you add liquid. Cook on low heat just until you can smell their goodness. Yummy."

      SteamDawn says: "Snowy morning oatmeal nirvana: Snoqualmie Falls Lodge rolled oats, cooked NOT in water but in home-made Darjeeling Chai tea (thanks to Kelly Brainard for the recipe!)."

      spammy says: While in the Aran Islands of Ireland, our host served us oatmeal with a side of cream. She asked if we wanted to add some honey from her brother's hive. "Yes, please!" Then she added, "would you like a shot of whiskey too?" Who could turn that down? Your oatmeal will never be the same.

      And not a fan of the sweet stuff? Commenter jp has a suggestion: "Oatmeal can even be delicious when served all savory-like. My favorite way to make it is with butter, salt, pepper, a little cheddar cheese and a sprinkling of capers. Yum!"

      I may never eat cold cereal again.

      How do you take your oatmeal? Share your suggestions here!

    • March 5, 2012 9:33 AM CST
    • Ghislaine Jagua...
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      Bacon and eggs and sausage and black pudding,half a tomato, chips and white toasts and white coffee.Thats what i learnt in England,and it works.(everything but the beans).

    • March 5, 2012 9:29 AM CST
    • Ghislaine Jagua...
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      Fuck yeah no way to do without those two ;)

      Mardy Pune said:

      Does a stove top coffee and a cigarette count?

    • March 4, 2012 10:14 PM CST
    • Deleted Member

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      Does a stove top coffee and a cigarette count?

    • March 4, 2012 7:27 PM CST
    • Deleted Member

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      Ha, speaking of which, is Jolt Cola still around?



      dave said:

      Hey, Joey, don't forget that Jolt Cola and Rum Hair-of-the-Dog, talk about a morning mood elevator!

    • March 4, 2012 2:47 PM CST
    • køpper
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      My all-time favorite breakfast: Scrambled eggs, bacon & grits. It don't get any better than that!

      ____________________________________

      "Go read a book and flunk a test." -Iggy

    • March 4, 2012 2:14 PM CST
    • dave
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      Hey, Joey, don't forget that Jolt Cola and Rum Hair-of-the-Dog, talk about a morning mood elevator!

    • March 4, 2012 2:12 PM CST
    • dave
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      Mmm, maple butter & blueberries...

    • March 3, 2012 7:25 PM CST
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      That looks mighty tasty, but if you're in a hurry, here's an easy recipe for that "boost" you need in the morning: Take a large bowl full of Froot Loops, and substitute milk with fruit punch flavored Four Loko! This will more than likely do the trick much better than those bogus "5 Hour Energy Shots" (rip offs) and will have a better kick than a double espresso from Starbucks! And if you need something to wash it down, grab yourself a grape-flavored Four Loko for double the fun!

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