- ElizabethB
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- Location: Lafayette, LA
Breakfast challenge
Post your very best breakfast recipe - include drinks and sides. Bring it on! Challenge to you all
- lorax
- Greener Thumb
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- Joined: Mon Jul 12, 2010 5:48 pm
- Location: Ecuador, USDA Zone 13, at 10,000' of altitude
Belgian waffles (the kind where you separate the eggs and fold the whipped whites into the batter before ironing) filled with wild blueberries. Butter and maple syrup (the real thing).
Sides: crispy thick-cut smoked back bacon; chopped pineapple, pitahaya, papaya, mango, strawberries, and ripe red bananas.
Drink: Chocolate Ambateño - dissolve tablets of drinking chocolate in scalding whole milk (whether you sweeten this is up to your personal tastes), froth with the molinillo, pinch of cinnamon or ishpingo, drop a slice of fresh cheese into the cup.
Sides: crispy thick-cut smoked back bacon; chopped pineapple, pitahaya, papaya, mango, strawberries, and ripe red bananas.
Drink: Chocolate Ambateño - dissolve tablets of drinking chocolate in scalding whole milk (whether you sweeten this is up to your personal tastes), froth with the molinillo, pinch of cinnamon or ishpingo, drop a slice of fresh cheese into the cup.
- rainbowgardener
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- Location: TN/GA 7b
For an elegant breakfast, cheese blintzes - it's like a crepe wrapped around a ricotta - cream cheese filling. Here's one recipe:
https://theshiksa.com/2010/05/19/shiksa-blintzes/
but the traditional recipe has nutmeg in the filling. Usually served topped with strawberries, raspberries, etc.
https://theshiksa.com/2010/05/19/shiksa-blintzes/
but the traditional recipe has nutmeg in the filling. Usually served topped with strawberries, raspberries, etc.
My wife works M-F, so having breakfast during the week isn't happening. However, on Saturday or Sunday morning I'll cook us a nice breakfast.
We both like what I call smothered potatoes. I'll take 2 of any type potato at hand, peel and cut them in 1 inch cubes, thinly slice 1 small onion, chop 2 green onion tops for color, and mince 1 small clove garlic. I use a non-stick deep frying pan with 1 tsp. bacon grease or olive oil and lightly brown the potatoes over a med-high heat. Once the potatoes get some color, I'll add the onion and let that cook down till wilted then add the green onion tops and garlic. When the potatoes are nice and brown I'll sprinkle about 1 tsp. of Paprika, add salt and pepper to taste and cook about 5 minutes longer till potatoes are fork tender.
In the meantime I'll make us a ham, onion, mushroom, cheese omelette, have some whole wheat toast with real butter, perhaps some home made jelly, served with a hot cup of coffee if we eat this before 10 a.m., after that it's Bloody Mary's.
We both like what I call smothered potatoes. I'll take 2 of any type potato at hand, peel and cut them in 1 inch cubes, thinly slice 1 small onion, chop 2 green onion tops for color, and mince 1 small clove garlic. I use a non-stick deep frying pan with 1 tsp. bacon grease or olive oil and lightly brown the potatoes over a med-high heat. Once the potatoes get some color, I'll add the onion and let that cook down till wilted then add the green onion tops and garlic. When the potatoes are nice and brown I'll sprinkle about 1 tsp. of Paprika, add salt and pepper to taste and cook about 5 minutes longer till potatoes are fork tender.
In the meantime I'll make us a ham, onion, mushroom, cheese omelette, have some whole wheat toast with real butter, perhaps some home made jelly, served with a hot cup of coffee if we eat this before 10 a.m., after that it's Bloody Mary's.
- applestar
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- Location: Zone 6, NJ (3/M)4/E ~ 10/M(11/B)
Lorax can you grow wild blueberries t your high elevation?
I spot an anomaly -- real maple syrup. Local or Canadian?
I like French toast made with fruit juice and yogurt in the egg/milk mixture and good bread, butter/mild oil mix in the pan. Real maple syrup and powdered sugar. Fresh berries in the summer, frozen berry compote in the winter with freshly squeezed OJ on the side.
I also favor what's available omelet -- open the fridge and pantry and take out likely ingredients. Prep, cook, assemble. Freshly brewed coffee and OJ.
I spot an anomaly -- real maple syrup. Local or Canadian?
I like French toast made with fruit juice and yogurt in the egg/milk mixture and good bread, butter/mild oil mix in the pan. Real maple syrup and powdered sugar. Fresh berries in the summer, frozen berry compote in the winter with freshly squeezed OJ on the side.
I also favor what's available omelet -- open the fridge and pantry and take out likely ingredients. Prep, cook, assemble. Freshly brewed coffee and OJ.
- ElizabethB
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- Posts: 2105
- Joined: Sat Nov 24, 2012 12:53 am
- Location: Lafayette, LA
- lorax
- Greener Thumb
- Posts: 1316
- Joined: Mon Jul 12, 2010 5:48 pm
- Location: Ecuador, USDA Zone 13, at 10,000' of altitude
High altitudes in the Andes have their own native blueberries. Vaccinium floribundum is the species; we call them Mortiños. Surely I've mentioned these before? They have a very brief season and are exclusively wild-harvested.applestar wrote:Lorax can you grow wild blueberries t your high elevation?
I spot an anomaly -- real maple syrup. Local or Canadian?
As for the real maple syrup, that's Canadian. From a sugarbush a couple of miles from where my Aunt lives; she very kindly brings it down for us when she visits.