Entries tagged with 'breakfast'
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[Photograph: Robyn Lee] Lisa Yockelson toys with many waffle recipes in this Washington Post piece before finding "the best"—and it involves fifteen ingredients. A few notches beyond Bisquick, this recipe calls for: all-purpose flour, whole-wheat pastry flour, oat flour, spelt flour, cornmeal, and flaxseed meal, among other ingredients. At last, the expression of the flours and meals, balanced by enough liquid and the protein-fat content of the whole eggs, raised with the right type and level of leavening agents (here, a mixture of baking powder and baking soda), and turned into a batter with a few swift strokes, is ready to be griddled between the grids of a hot waffle iron. The fairly deep, Belgian-style irons are the best,...
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"With each bite, tender threads of custard unravel on your tongue and melt away down into your gullet." [Photograph: Michael Nagrant] Until now, there has been no Ferran Adria or Thomas Keller of breakfast here in Chicago. There are great places that serve straightforward classics, including my favorite Benedict at Meli Café and even slightly innovative sweet-skewing spots (Butterfinger pancakes, anyone?) like Bongo Room, but real innovation and elegance has been missing from morning fare. Jam, owned by Jerry Suqi (Chickpea) and helmed by Jeff Mauro (Charlie Trotter's and North Pond) aims to fill that void. The dish that encapsulates my experience at Jam and is the building block for what could likely be a breakfast renaissance is the malted...
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"They're even worse than normal muffin bottoms." [Photographs: Robyn Lee] Nothing about Eggo Mini Muffin Tops are right. Though adorable at first—because the only thing cuter than muffin tops are mini muffin tops—they fail at life. Flat and poof-less, they're not even trying hard to be authentic muffin humps. Stick with the left side. The four stuck-together "tops" come in both blueberry and chocolate-chip varieties. Waiting for them, you smell that familiar Eggo aroma and think, how bad can toasted, not especially healthy breakfast treats be? "Best Part of the Muffin," advertises the box. So true, you think, recalling the famous Seinfeld episode when "Top of the Muffin To You" dumps all the rejected stumps in front of the homeless...
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In the series Working Class Foodies from online food network Hungry Nation, brother and sister Max and Rebecca Lando prepare meals for under $8 per person using local and seasonal ingredients in New York City. In their latest episode, they show you how to make granola and fruit compote with blueberries and peaches. Combined with yogurt from the farmers' market, the result is an eggless breakfast dish for $4.75 per person. Watch the video after the jump....
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[Photograph: And Then I Do The Dishes] At Serious Eats, we're of the opinion that it's always a good time for oatmeal. (Chalk it up to a disproportionate number of obsessives in the office.) But we're now moving into oatmeal season proper, and these oatmeal buttermilk muffins, from And Then I Do The Dishes, look like a perfect fall breakfast. "They were so tender and comforting that now," the author writes, "I buy buttermilk just to make these muffins."...
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A spurtle. [Photograph: etsy.com] Of all the thingamajigs floating around in drawers, the spurtle might be the coolest. The wooden stick is something of a magic wand for porridge—it's engineered to prevent the lumping and congealing of mushy hot cereals. On October 11, expert porridge makers from far and wide will compete for the coveted golden spurtle trophy at the sixteenth annual Golden Spurtle World Porridge Making Championship in Carrbridge, a village in the Scottish Highlands. This year, Matt Cox of Bob’s Red Mill—the first and only U.S. participant—will compete with his oatmeal brûlée topped with pears, cherries, hazelnuts and distilled spirits, stirred with a custom-made Myrtle spurtle (naturally). Part of me still wants a spurtle to be an...
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[Photograph: Sharenator.org] Mario’s Cafe Bar in Westhoughton, UK, serves the biggest full English breakfast in the world, according to Guinness World Records. The Ultimate Breakfast costs £10.95 ($18.05) and consists of 10 eggs, 10 sausages, 10 rashers of bacon, 10 slices of toast, five black pudding slices, tomatoes, mushrooms, and baked beans for a total of about 5,000 calories. If you eat it in 20 minutes, you can get it for free. Thankfully, no one has yet to finish it—methinks the aftermath would not be worth the £10.95 you save. [via Metafilter] Related Full English Breakfast English Breakfast in Maidenhead, England Photo of the Day: Just A Humongous Bucket Of Eggs And Meat...
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[Flickr: ulteriorepicure] The concept of a steamy bowl of soup for breakfast is common in many cultures, specifically in Hong Kong where it involves the combination of soft elbow noodles with salty ham strips in a light broth. As Ulterior Epicure points out after enjoying some recently, it's a good example of Hong Kong food since it adapts Western foods (macaroni and ham) to fit Chinese cuisine (a hot broth soup in the morning). Some even suggest throwing frozen green peas into the mix. Are you a fan of breakfast soups?...
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Cereal dust tastes horrible and there's no way to get rid of it. Until now! The Cereal Sifter is a quality cereal dust-remover, not to mention a possible tool to pan for gold.
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At Blue Bottle in San Francisco, this dish is called Popeyes. [Photograph: Alaina Browne] Guy Kibbee, an actor and egg dish namesake. An egg fried in the center of a holed-out slice of bread goes by many names. One of them, Guy Kibbee eggs, originated because an actor named Guy Kibbee made them in the 1935 film Mary Jane's Pa. Peter Cherches of the blog Word of Mouth investigated the origins, curious where his mom got the nickname. Cherches is a fan of the fancypants version at Brix, a French bistro in Pittsfield, Massachusetts, where it's served on a thick piece of challah with asparagus, parmigiano, and truffle oil. Related Egg in Toast: What Do You Call It? What...
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