Anna Blume Posted April 10, 2012 Share Posted April 10, 2012 Red grapefruit mixed with oversized Driscoll strawberry and a little sugar Coffee with Clear Spring Creamline milk French toast made from brioche Wild blueberries nuked with maple syrup Dab of Greek-style yogurt from Blue Ridge Dairy Link to comment Share on other sites More sharing options...
monavano Posted April 14, 2012 Share Posted April 14, 2012 Leftovers including herbed bread crumbs and whipped potatoes turned into a potato pancake topped with poached Cleckner's* eggs. *Old Town market Link to comment Share on other sites More sharing options...
monavano Posted April 15, 2012 Share Posted April 15, 2012 Breakfast sandwich- ANKB with chive cream cheese, mayo, campari tomato, cheese, egg and Ole Pioneer Kitchen buckboard bacon (similar to VA ham). Link to comment Share on other sites More sharing options...
monavano Posted April 29, 2012 Share Posted April 29, 2012 Steamed Spring Valley purple asparagus (incredibly sweet and worth the splurge) Hollandaise sauce Poached* Cleckner eggs *I poached them in plastic wrap and am growing to like the method. I think it would be a good idea for entertaining because you can prep ahead of time and basically plop them in water all at once. If you do use/try this method, remember that the plastic wrap needs a spray of Pam or the like so the egg won't stick when you take it out of the wrapping. Link to comment Share on other sites More sharing options...
monavano Posted May 5, 2012 Share Posted May 5, 2012 Shocker! Yet another frittata! Coulter eggs, Bigg Riggs mustard greens, Keswick cheddar and feta and Mt. Vernon potatoes. Oh, fresh thyme too. Link to comment Share on other sites More sharing options...
captcourt Posted May 26, 2012 Share Posted May 26, 2012 Adding to the frittata love: hot Italian sausage of unknown provenance (it was in the freezer), spinach, onion, tomato, and some grated aged gouda, along with toasted buttered brioche and lattes made with Zeke's Italian roast from our trip to Baltimore a couple of weeks ago. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 1, 2012 Share Posted June 1, 2012 homemade rye toast with butter and homemade apricot jam cappuccino Link to comment Share on other sites More sharing options...
Anna Blume Posted June 6, 2012 Share Posted June 6, 2012 TJ "fresh-squeezed" grapefruit juice Coffee w Clear Spring whole milk Buttermilk pancakes w maple-poached blackberries (Garner's) and raw, Jersey-cow yogurt with mint 2 strips of 3 Pigs' maple bacon Best bacon I've had in long, long time--and yes, I agree that it's very expensive. Link to comment Share on other sites More sharing options...
monavano Posted June 9, 2012 Share Posted June 9, 2012 Fritatta- Golden and Chioggia beet greens, grape tomatoes, chevre, Pecorino. Last-of-the-season-Spring Valley strawberries. Link to comment Share on other sites More sharing options...
thistle Posted June 9, 2012 Share Posted June 9, 2012 Your frittatas look absolutely amazing! I'm not much of a breakfast person, but I will always pick savory over sweet, & those frittatas would be savored, (& I bet they'd be good as leftovers, although I doubt you have that problem)... Link to comment Share on other sites More sharing options...
zoramargolis Posted June 10, 2012 Share Posted June 10, 2012 slow scrambled aracauna eggs (blue shells, orange yolk) Benton's bacon via Bev homemade white/rye nk bread, toasted Chandler strawbs cappuccini Link to comment Share on other sites More sharing options...
qwertyy Posted June 11, 2012 Share Posted June 11, 2012 Chobani passionfruit yogurt Homemade granola bars made with dried mango instead of cranberries Feeling tropically virtuous today! Link to comment Share on other sites More sharing options...
qwertyy Posted June 17, 2012 Share Posted June 17, 2012 A slice of super-eggy (+ vanilla + lemon zest) multigrain French toast topped with wildflower honey Itty bitty farmer's market strawberries with yogurt and wildflower honey Iced coffee with a lotta milk Link to comment Share on other sites More sharing options...
zoramargolis Posted June 17, 2012 Share Posted June 17, 2012 trip to the Dupont market this morning, returning home to make black raspberry pancakes* served with grade B maple syrup. Black raspberries have very little flavor until they are heated, and then Oh, Mama! Oh, Daddy! them are good! *made the batter with part almond milk, melted butter mixed with roasted almond oil, ginger, cardamom, nutmeg, vanilla extract. Link to comment Share on other sites More sharing options...
Pat Posted June 23, 2012 Share Posted June 23, 2012 I made a big breakfast for my husband this morning: Steel cut oats with milk and demerara sugar Leftover frittata with herbs and oven-dried tomatoes Hard-boiled egg Whole wheat toast with butter and strawberry jam Yellow tomato quarters (I had some of the oatmeal.) Link to comment Share on other sites More sharing options...
squidsdc Posted June 25, 2012 Share Posted June 25, 2012 Yesterday I had some buttermilk to use up in the 'fridge so I of course thought of waffles or pancakes. The night before I had used the ATK Family Healthy Cookbook to make a blue cheese/buttermilk salad dressing, so I thought I'd see what they had to offer. Delicious, whole wheat waffles, with great texture and flavor. The recipe is a bit much in the morning for me (whipping egg whites) but Mr. S did the grunt work. Now we need to look for a new waffle iron as I think the one we have is on its last legs. Might be about 25 years old... Link to comment Share on other sites More sharing options...
qwertyy Posted June 29, 2012 Share Posted June 29, 2012 My first Vitamix concoction: cold coffee, milk, sugar, ice. (Despite the fact that I'm lucky enough to be in air conditioning today, it seemed appropriate.) Vitalicious! Link to comment Share on other sites More sharing options...
zoramargolis Posted June 29, 2012 Share Posted June 29, 2012 My first Vitamix concoction: cold coffee, milk, sugar, ice. (Despite the fact that I'm lucky enough to be in air conditioning today, it seemed appropriate.) Vitalicious! We had that this afternoon made with almond milk, which works really well for coffee slushies. Link to comment Share on other sites More sharing options...
lperry Posted July 3, 2012 Share Posted July 3, 2012 Leftover squash blossom risotto, pan fried in crispy cakes and topped with poached eggs. I think I could eat this dish every meal for the rest of my life. Link to comment Share on other sites More sharing options...
bettyjoan Posted July 3, 2012 Share Posted July 3, 2012 I have been enjoying making smoothies in my new blender/chopper - no, it's not a Vitamix (couldn't justify the purchase at this time), but it's the Cuisinart portable system with the individual travel cups. It's nice to just throw everything in, blend away, and take the cup with me (rather than having to dirty/clean the larger reservoir for just one drink). It has plenty of power for the things I do with it. My favorite breakfast smoothie so far has been a combo of flax seeds, strawberries, blueberries, bananas, lowfat yogurt, and orange-mango juice. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 6, 2012 Share Posted July 6, 2012 poppy seed bagel (Bruegger's) with cream cheese and homemade gravlax, sliced tomato and shallots Peet's cappuccino Link to comment Share on other sites More sharing options...
lperry Posted July 6, 2012 Share Posted July 6, 2012 Cornmeal waffles (made light with club soda) topped with eggs scrambled with goat's cheese and sun gold tomatoes. Link to comment Share on other sites More sharing options...
porcupine Posted July 7, 2012 Share Posted July 7, 2012 French toast. It is the first time in two months I've not had fresh fruit for breakfast. Produce this year has been fantastic. Link to comment Share on other sites More sharing options...
monavano Posted July 7, 2012 Share Posted July 7, 2012 ^ESPN Sour cream French toast (just add a big dollop to your custard) with Westmoreland raspberries, maple syrup and Valentine's Canadian bacon (highly recommend). eta: Westmoreland's raspberries were outstanding this year. I'm glad I bought bulk a couple times and have a stash in my freezer. Link to comment Share on other sites More sharing options...
porcupine Posted July 7, 2012 Share Posted July 7, 2012 ^yours looks better than mine did. I would've put blueberries on if I had any. I have 8 quarts of tasrt cherries and 5 quarts of blueberries in the freezer. Actually, they make great snacks straight out of the freezer... Link to comment Share on other sites More sharing options...
monavano Posted July 7, 2012 Share Posted July 7, 2012 ^yours looks better than mine did. I would've put blueberries on if I had any. I have 8 quarts of tasrt cherries and 5 quarts of blueberries in the freezer. Actually, they make great snacks straight out of the freezer... I've been making a microwave "compote" topping with my frozen blueberries. I grab a handful and put them in a bowl with a splash of water and squeeze of lemon, and sugar (depending on tartness). I zap in the microwave for 2 minutes and it becomes a decent compote topping. It's been a quick and easy thing to do to dress up oatmeal on a weekday morning. Link to comment Share on other sites More sharing options...
Pat Posted July 8, 2012 Share Posted July 8, 2012 Iced coffee from Port City Java with half and half Food does not seem appealing at the moment. Link to comment Share on other sites More sharing options...
porcupine Posted July 8, 2012 Share Posted July 8, 2012 Frozen blueberries defrosted in the microwave with a bit of lemon and honey, atop homemade yogurt. Link to comment Share on other sites More sharing options...
porcupine Posted July 18, 2012 Share Posted July 18, 2012 homemade yogurt with blueberries and apricots. Seriously, I cannot remember a year when local fruit has been so flavorful. Strawberries, red and black raspberries, blueberries, sweet and tart cherries, peaches, even apricots. Ok, I had a bum plum last week, but everything else has been incredible. I hope this summer never ends. Link to comment Share on other sites More sharing options...
monavano Posted July 18, 2012 Share Posted July 18, 2012 I agree Porcupine. I've opined about the red raspberries already and I'll add the blue and blackberries too. Strawberries were good, not great where I found them, however, altogether far better than Driscoll's. Corn has been spot on too--sweet but not cloying, good corn flavor. I've been eating it all hours of the day. I think next week I'll get a good dozen or two for my annual cheddar corn chowder. Man, love pulling a quart of it out of the freezer in January! Link to comment Share on other sites More sharing options...
JuneBacon Posted July 18, 2012 Share Posted July 18, 2012 I think next week I'll get a good dozen or two for my annual cheddar corn chowder. Man, love pulling a quart of it out of the freezer in January! Recipe please ! Link to comment Share on other sites More sharing options...
monavano Posted July 18, 2012 Share Posted July 18, 2012 ^ The Cheddar Corn Chowder recipe is based on The Barefoot Contessa's. I made a few tweaks here and there. Here's a link to my recipe and it links to the BC's original. Link to comment Share on other sites More sharing options...
monavano Posted July 20, 2012 Share Posted July 20, 2012 Valentine's araucana eggs over easy with their Canadian bacon, too. Banana and Westmoreland raspberry bread. Oikos yogurt. Link to comment Share on other sites More sharing options...
Anna Blume Posted July 20, 2012 Share Posted July 20, 2012 Melon called "Gourmets Delight" by Garners Produce Coffee Autumn Wheat (Kashi) with John Boy peach (Twin Springs) and milk Link to comment Share on other sites More sharing options...
porcupine Posted July 21, 2012 Share Posted July 21, 2012 Blueberry cornmeal pancakes with dark maple syrup; coffee. Link to comment Share on other sites More sharing options...
Anna Blume Posted July 24, 2012 Share Posted July 24, 2012 What goes up the chimney? Almost. I skipped the cornmeal given plans for dinner and added canary melon. So used to believing in Wyler's frozen wild blueberries, I had forgotten how good freshly-picked blueberries are in a multigrain, buttermilk batter. Link to comment Share on other sites More sharing options...
thistle Posted July 24, 2012 Share Posted July 24, 2012 My son's bday was yesterday, we made him a lemon cake, per his request, now what should I do w/ the leftover buttermilk? (I tried to find the buttermilk powder, but couldn't)- waffles, biscuits, anyone have a great buttermilk- something recipe? Link to comment Share on other sites More sharing options...
Pat Posted July 25, 2012 Share Posted July 25, 2012 My son's bday was yesterday, we made him a lemon cake, per his request, now what should I do w/ the leftover buttermilk? (I tried to find the buttermilk powder, but couldn't)- waffles, biscuits, anyone have a great buttermilk- something recipe? I make this fairly often, usually for dinner, but there's no reason it wouldn't work at any time of day: http://www.lhj.com/recipe/eggs-cheese/chilaquile-casserole/ Link to comment Share on other sites More sharing options...
thistle Posted July 26, 2012 Share Posted July 26, 2012 Thanks, that sounds absolutely delicious, & something that the veggie child would eat, will probably also make waffles this weekend (have a new waffle iron & it turns out my pups LOVE leftover waffles). Link to comment Share on other sites More sharing options...
Anna Blume Posted July 27, 2012 Share Posted July 27, 2012 Watermelon Coffee Popovers w homemade apricot preserves Tried the French method of steeping fruit overnight in sugar w vanilla bean. Nigel Slater calls for 750 g of sugar for 2 lbs. of fruit or 1.5: 2 which I dutifully used. Love the intense flavor of the fruit especially since I followed someone else's advice to blanch a few kernels extracted from pits and halve them once skinned to add w lemon juice. However, the sugary slush shrunk the apricots and there was so much more syrup than fruit at the end that I poured a separate jarful for glazing. A bit too sweet for my taste, so I am wondering how much I would lose in texture by decreasing sugar next year. Link to comment Share on other sites More sharing options...
monavano Posted July 28, 2012 Share Posted July 28, 2012 Bob's Red Mill Scottish Oatmeal with Westmoreland raspberry "compote" and Kirkland maple syrup. Link to comment Share on other sites More sharing options...
monavano Posted August 4, 2012 Share Posted August 4, 2012 Here's your Saturday Frittata Fix Coulter eggs, rapini, hash brown potatoes, grilled miri corn, cheeses. Served with Let's Meat on the Avenue's bacon. Link to comment Share on other sites More sharing options...
KMango Posted August 11, 2012 Share Posted August 11, 2012 Using ingredients from this morning's Del Ray Farmer's Market... Arugula and Shallot Omelet, cooked in a wisp of chipotle-infused olive oil I made last month Best Fresh Blueberries of My Life, simply rinsed, eaten, and adored (i didn’t know) (today) (would be that day) Link to comment Share on other sites More sharing options...
Xochitl10 Posted August 11, 2012 Share Posted August 11, 2012 Egg whites scrambled with some torn capicola, provolone, and arugula on 12-grain toast Link to comment Share on other sites More sharing options...
bettyjoan Posted September 2, 2012 Share Posted September 2, 2012 Hosted some family friends for brunch yesterday morning, 9 of us total (plus a baby). Made the usual bacon and eggs, home fries (roasted on Thursday night for flavor and par-cooking, pan-fried at breakfast time for crunch), fruit, and biscuits, but busted out the homemade canned goods. People enjoyed homemade pickled okra in their bloody marys, and the strawberry-balsamic jam and strawberry lemon curd were awesome on biscuits. I felt really good that I was able to add a special homemade touch to a pretty standard breakfast. And when there is a baby around, I'll take a meal at home anyday over dealing with restaurant craziness. Link to comment Share on other sites More sharing options...
porcupine Posted September 4, 2012 Share Posted September 4, 2012 Wheaties. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 5, 2012 Share Posted September 5, 2012 Blueberry cornmeal pancakes with dark maple syrup; coffee. No blueberries, fresh corn. Best corn cakes ever? Cut off only about 1/3 of kernels from huge ear of Toigo's deeply flavorful, bicolor mira corn. Sawed off the rest w box grater, influenced perhaps by Ottolenghi's polenta recipe. Good way to get milky, creamy mix of textures. Link to comment Share on other sites More sharing options...
KMango Posted September 9, 2012 Share Posted September 9, 2012 Jehovah-Jireh eggs, enhanced with a touch of porcini mushroom Falksalt, Penzey's extra bold black pepper, scrambled. Larry's Beans "Bad Kitty Blend", brewed with chocolate mint leaves from the garden. (autumn is around the corner) (hi, you) Link to comment Share on other sites More sharing options...
thistle Posted September 10, 2012 Share Posted September 10, 2012 That sounds really good! I realize why I haven't posted in the breakfast forum is because my former breakfast (small bagel w/ peanut butter) was boring, & my current breakfast (hard-boiled egg, olives, & carrots) is equally boring...I dislike eating almost anything in the morning, unless it's really enticing leftovers from the night before...I did cook bacon & eggs for my DS before a test the other day, kind of useless, because he dislikes eggs & doused them in ketchup (I tried to talk him into salsa, but it wasn't my breakfast)...Thank goodness for coffee, he said he picked one up at McD's before his test, which was surprising to me, I couldn't appreciate coffee until I was in my 30s.... Link to comment Share on other sites More sharing options...
zoramargolis Posted September 10, 2012 Share Posted September 10, 2012 A Mexican "shakshouka" burrito: fresh ripe poblano chile stewed with onion and fresh tomato, chicken chorizo, and scrambled egg topped with chopped scallion, cilantro and yellow chile, wrapped in a large flour tortilla. REALLY spicy, but delicious. Peet's capuccino made with half skim and half almond milk. Link to comment Share on other sites More sharing options...
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