We didn't vacation much; but when we did, I LOVED going out to breakfast. Fried eggs, Bacon, Sausage, Orange Juice. Are you kidding me? I was like a kid at a breakfast buffet, literally. In college I had the cafeteria breakfast in the dorm; an all you can eat feast of watery scrambled eggs, mass cooked bacon all stuck together, and milk that came in big platic bags. My sophmore year I got a job working breakfast, because nobody wanted to work breakfast. Who wants to get up at 6am in college to go to work. It was easy money, and I had access to the kitchen. Fill up the milk, load up the dishwasher, and I'd have 15 minutes to gather up some ingredients and whip up an omelet. With real eggs, not that orange stuff they used for the scrambleds.
I'd commandeer half of the flattop for my potatoes, fresh sausage and omelet, to the chagrin of the cafeteria ladies and then feast in the empty cafeteria at 7am. Nobody went to breakfast; if you had an 8am class you'd set the alarm for 7:45 or 7:50, depending on how far the class was from your dorm. I gained a knack for creating breakfast with whatever was lying around. And I still make breakfast that way today. The only breakfast you really need to have on hand is eggs.
Friday March 4, 2017
Clams with Scrambled eggs and caramelized onions. The trick to this dish is to steam the clams in the pan so that the seawater in the clams comes out as the clams open up. Then you tip the eggs and the onions in the pan. Delicious stuff.
Baby Clams And Scrambled Eggs
Sunday Feb 27, 2017
Brandade, Creamed Spinach and Egg
This is one of my favorite, quickie breakfasts. One fried or over-easy egg over brandade and creamed spinach. Both the brandade and spinach are pre-made in large batches, so it's just a matter of spooning some of each into a frying pan with an egg.
Brandade is sort of a fish dip that combines salt cod and garlic mashed potatoes. Easy and wildly delicious.
Sunday Feb 26, 2017
Looking for a healthy idea for breakfast? This isn't it. But every once in a while, I feel like having something sweet with my coffee. What's better than Churros with Dark Chocolate?
Churros with Dark Chocolate Dip
Churros are simple doughnuts, really, but you use a fancy pastry bag attachment. Men don't have pastry bags; but we might have a $15 tool for making churros like this:
Churros making contraption
Churros are easy to make; 50% flour, 50% water and a pinch of salt. Boil the water, pour it into the flour and salt, stir it into a ball and then when it's cool enough, roll it into a log and stuff it into the contraption. The device makes sure it's all pushed together so don't worry about making a dough ball. Heat the oil to 400 degrees and twist off a 6" length of dough into the hot oil. If the oil isn't deep enough you may have to flip them over; I don't like using too much oil to make 1 serving of churros. The only skill required is making sure you don't get burned by spattering oil.
Drain on a paper towel and when they cool, roll them in a castor sugar/cinnamon combination. I use about a 5 to 1 ratio as I don't want them too cinnamony, Regular sugar is too course; you can make castor sugar by whizzing regular sugar in a food processor for a minute.
For the chocolate sauce, fill a cup or ramakin 1/2 full with chocolate chips (I use the semi-sweet baking chips) and pour over cream or milk thats been heated to just BELOW boiling. 190 degrees is perfect. Wait a minute to let the heat do its work, then stir it up. Don't fill whatever container you're using more than halfway or you'll get it all over the counter when you stir it. Don't be lured into buy the specialized churros chocolate powder. It's not necessary. Dark chocolate and cream (or half and half) is perfect.
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