Breakfast - - Page 19

by gansie

Peanut Butter and Philly

Last week I was in Philadelphia for my 9-5. But what’s funny about Philly is, even though it’s my hometown city, I barely know about it. I lived on the other side of the *bridge* and crossing that bridge was portrayed as such a big deal, such a hardship, such a production that it almost never occurred. And what my mom said goes, if she didn’t do Philly, we didn’t do Philly.

Of course, I still knew, and benefited from, many of Philly’s culinary offerings.

The soft pretzel. I never knew the soft pretzel was special to Philly. When I was little I thought all cities were filled with pretzel street vendors.

After a very brief google search, and a hunch of my own, it looks like Philly owes its signature snack to the Pennsylvania Dutch. The pretzels here are not dipped in butter and shaped like shoelaces, but have a crust, yet are soft and chewy inside. They do not need mustard. The office where I was working receives a weekly present of pretzels from a previously satisfied client. Pretzels are not just a snack, but a gesture of thanks, good taste and local flare.

in Breakfast 3 comments

by BS

Feed Us Back: Comments of the Week

– Alex is not buying this $15 “homemade” pizza thing:

ok stop me if this is a dumb question, but why wouldn’t you just make actual homemade pizza, considering that it would cost significantly less and be significantly easier (i.e., no need to leave the house)?

Whoever can give us a good reason why wins a free ES pizza delivered to their door.

– westcoast is not standing for any Alice Waters bashing, facetious or not:

Alice Waters is my hero. It’s like a Jesus or Palin sort of obsession, but more serious.

While Tyler drops a little-known GF fact:

by BS

Indian Simmer: Anthony Borday Was Here

Travel Rant #1: If you’re part of a destination that’s beloved by travelers for being authentic, under-the-radar and non-touristy, don’t blow it by covering every other 400-year-old facade with signs that say “Recommended by Lonely Planet.” Yes, we all have the same guidebook, but it kinda ruins the whole exploring-the-ends-of-the-earth thing when every five feet we’re bombarded by English-language signage reminding us that millions of others have been here before.

That annoyance aside, Jaisalmer — a dusty desert city on the edge of Rajasthan, just 30 miles short of the Pakistan border — is a pretty magical place, full of honey-colored forts, amazing traditional music, and camel rides out onto the desert dunes.

Speaking of magic, culinary-wise Jaisalmer is best known for one hole-in-the-wall establishment: the bhang shop, a refreshment stand offering “magic lassis” — yogurt-based drinks spiked with with a certain magic herb that I’ll leave to your imagination. Apparently, ES BFF Anthony Bourdain visited the Bhang Shop during the Rajasthan episode of No Reservations, and they were so happy about it that they hung up a sign praising “Anthony Bourday.” Love it. You get some quaintness points back for that one, Jaisalmer.

PS – Travel Rant #2: I appreciate being made to feel at home, but please, please — just serve me what you eat for breakfast here, not a bizarre interpretation of what you think I might eat at home. I was just served a bowl of comically stale cornflakes seeping in — I kid you not — steaming hot milk. Amazing.

in Breakfast / Celebs / Drinks / Food Travel 9 comments

by gansie

Just Two More Meals

With only two more meals left for Passover 2010, there’s the urge to never eat matzoh again, yet still use it all before its time is up. Matzoh as a cracker isn’t terrible, as I slathered on smoked whitefish salad and pushed raw onion and raw broccoli into the creamy mixture, simply topped with freshly ground black pepper. Matzoh is also tolerable as a base for melted cheese and salsa, as my sister discovered.

But I think matzoh is best when you can barely taste it at all. So, for you, the lonely observant Jews, for when every one else has longed reincorporated pizza and pasta into their diets, you have fought through the carb cravings and lasted until this eighth and final day. Here is a way to hide your matzoh.

Matzoh and Swiss Omelet

A few weeks ago at the farmers’ market I bought these long, slender greens that basically looked like grass. At the ends there was some barely leafy parts, but it mostly just looked like grass. And I totally can’t remember the name.

Nonetheless, I sliced it to about the size of my pinkie nail (currently painted in Essie’s Mint Candy Apple) and quickly softened it in a pan with butter. I then added in broken up matzoh bits, letting the matzoh also soften.

In a bowl I beat two eggs and threw in raw garlic. I poured the egg mixture over the greens and matzoh and tried to swipe around the sides to let the uncooked eggs start to cook. I seasoned the eggs with salt and pepper and then flipped the egg mixture over once the bottom started to firm up. I lowered the heat then tore up two slices of swiss and placed a lid over the pan. After about 2 minutes, the cheese still hadn’t melted and the eggs were starting to brown on the bottom.

I decided to flip it again, letting the cheese directly hit the pan. I was nervous that the cheese would burn, or stick. or the whole thing would get messed up. But I guess the cheese and butter had enough fat that the cheese slid around in the pan and was able to melt, but then also easily move to the plate.

Enjoy, especially not tasting the matzoh, which really only gives the open faced omelet some body and texture, but not that gross matzoh stale taste.

And now you can start thinking (if you haven’t already) how you’re going to break Passover.

in Breakfast / Cheese / Eggs / Holiday / Recipe / Veggie 3 comments

by gansie

The Lovely Bits

I sat there on the floor. Five rows of bookshelves mocking my single request. I wanted to make a cabbage and potato hash. I pulled four books. One had a hash recipe, but not what I wanted.

The night before I ate dinner at my friend, and fellow food writer, Scott‘s place. He follows recipes. He really follows recipes. Like doesn’t take this from that recipe, and this from that other recipe, and this from that imagination. His secret: good cookbooks.

I also think I own pretty good cookbooks, it just depends on the order. I have something in mind and then turn to a cookbook hoping to find the recipe. I invariably don’t. Then turn to the internet. Mis-match a few different recipes, throwing in some creativity, and usually figure out how to make it work. To get the best use out of cookbooks, you have to start at the recipe. A good recipe. Then buy ingredients. Or that’s what Scott thinks.

I borrowed his Indian cookbook, from which he made a few dishes for a Sunday night rooftop dinner. I’ve pledged to follow one of those recipes. Perfectly.

Until then. I kinda screwed up a hash.

in Breakfast / Eggs / Recipe 2 comments

by Elle

ES Local: Quest for Lox and a Schmear

That's the whole package right there.

Editor’s Note: New contributor Elle joins the DC-based ES team with — what else — a DC rant. Welcome, Elle, and good luck on your quest!

I’m on a hunt. No, a quest. A quest to capture a surprisingly elusive prize: an awesome bagel (toasted!) that comes with awesome cream cheese (on both sides!) and awesome lox, somewhere (anywhere!) in DC.

On New Year’s Day, a friend of mine hosted a “hangover brunch” at her parents’ place in Manhattan. A few DC folks made the trip up to NYC for the NYE festivities, and our resident New Yorker was treating us to an impressive spread of quiche and French toast and Bellinis and….goodness, I can’t even remember everything she put out. But in addition to those made-from-scratch offerings, she had a bag of fresh bagels from Pick-a-Bagel and a heaping plate of lox.

My initial reaction? Something along the lines of “omgsofreakinggood.” I managed to polish off a pair of perfectly doughy, chewy bagels piled up with cream cheese and thinly sliced lox in a blink. Then it occurred to me that maybe decorum dictated I should stop hogging that heaping plate all to myself.

in Breakfast / Fish / Rants & Raves 8 comments

by tvff

Endless Contests: Time to Make the Donuts

Yes, we’re already running our cute-baby-with-food contest. But what about those of us who don’t have kids? Or just don’t have attractive kids? Never fear — ES, along with our favorite guilty pleasure, Dunkin’ Donuts, has a contest just for you.

For the second year in a row, DD is allowing the public to create a brand new donut from a variety of doughs, fillings and toppings on their web site. Entrants will have a chance to win $12,000 and to have your designer donut sold at Dunkin’ Donuts stores around the country.

Now, we realize the DD contest will be hard for you ESers because they’ve inexplicably left off ingredients like 100% pure cocoa powder and basil-infused truffle oil. Or even bacon. WTF! Well, when you’re done making your Dunkin’ Donut, it’s time to get even crazier and design The Endless Simmer Donut.

What ingredients would make up the donut of your wildest dreams? Feel free to indulge your inner gourmet by using some more…non-conventional ingredients along with the usual donut trappings. Want to add a sweet potato filling or foie gras mousse to your glazed dount? Have at it. Style points will be given for creativity. Paste your dream donut combo in the comments below or fire up an email to contests@endlesssimmer.com.

While we don’t have another 12 grand for you, our winning ES donut-maker will be taking home a $60 Dunkin’ Donuts Gift Card. We’ll be picking the cream of the crop and then a special guest judge will decide who takes home that prize. The contests — both ours and the big one — end on March 8th, so get cooking!

in Breakfast / Contests 13 comments