Posts from the ‘Breakfast and Brunch’ Category
If you’ve not been turned on to the allure of the goodness that is chicken and waffles, now is your chance. Sweet and salty get sweaty in a tryst that goes hard through breakfast, lunch and dinner.
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I want some one-on-one time with some oeey-gooey-goodness and I want it to be up close and personal. And what better way to do so than to get my smooch on with some darling whole wheat crepes filled with tender shrimp, melty swiss and artichokes.
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This sandwich gilds the proverbial lily by adding tender steak to the scrambled eggparty, and ups the egg quotient with a piquant topping of jalapeno hollandaise (made in the blender for quick and easy eating). Yes, darlings, this one is trouble. And the best kind of trouble you can get in to, no less.
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Guest Poster, Angie says, “One of my friends who picked with me suggested making jam and I said no way can I do that and she suggested making freezer jam. I rushed out bought some jars and freezer jam pectin and tried it out – and the results were amazing! I used Sugar in the Raw, which totally made it super expensive but it was the best jam ever – and I was astonished I made it.”
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Good bread, and I mean the kind that meets the rigorous demands of the title of penultimate comfort food, makes me get into all sorts of trouble. A perfectly crusty baguette that’s airy on the inside baguette goes from obsession to nonexistence in a matter of seconds. But even better, a fluffy square of toothsome focaccia worth making out with – that, my darlings, is where it’s at. Correction – where I’m at.
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This quesadilla beats a traditional bacon, egg and cheese sandwich any day of the week, and the portable nature of pliant triangles of breakfasty goodness make this a prime contender for late-night, post-drinking binge food. Come to think of it, this quesadilla is the perfect reminder that breakfast is good at just about any hour of the day.
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I’d be lying if I told you that I actually eat this for breakfast. This is the kind of home cooking that is thrown together at midnight and eaten directly from the kitchen island standing up.
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Using sugar cookie dough out of the Pillsbury tube, I pressed out mini tarts into a muffin pan and topped them with the lemon curd. A short bake later, and we were all treated to chewy, lemony goodness with a snowy topping of powdered sugar. Here’s to the little victories in life, to include my ability to actually bake something awesome.
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In an effort to recreate some atavistic memory of my childhood, I set upon a method of recreating this Western blend for a breakfast of my past. Served atop delicately scrambled eggs and sharp cheddar cheese, it may not be the low-brow brunch of my yester-years, but it still manages to make me smile.
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This recipe is based on one of my favorite omlettes, Elephant and Castle’s Green and Gold. It combines gently cooked eggs with spinach and sharp white cheddar – I let my eggs cook delicately in the oven and add mushrooms for a little more veggie action.
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Real men don’t eat quiche? Garbage. Since when do men not like bacon, eggs and cheese in portable form? Quiche Lorraine is the ultimate symbol of breakfast majesty – it’s perfect for breakfast, lunch, dinner and late night trips to the fridge when you want a bite of a little something savory.
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This recipe, a lovely play on creamy, eggy goodness, is my entry into the Marx Foods 2nd Annual Morel Mushroom Competition. Hope you enjoy this taste of decadence as much as I did.
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Copyright © Angela Gunder, 2012.
