Breakfast - - Page 31

by gansie

I Cannot Tell a Lie

Fine. Everyone once in a while I can’t cook for shit. I’ll have this great idea — not well thought out, clearly — and it absolutely backfires. As throwing out food is just wrong, I make the most of it and try to turn it into something edible. Here is take 923 on Gansie Kitchen Fuck-Ups.

Accidental Tater Tots-ish

Weekend morning breakfasts usually consist of scrambled eggs, half of a cream cheesed begal (with tomato in the summer) and skillet potatoes. I was feeling adventurous from too many days of not cooking and decided to try something new with the spuds.

in Breakfast 6 comments

by rooms

Froached Eggs Sweep the Nation

A couple of years ago I learned how to properly poach eggs; by properly I mean in a pan of boiling water, not in one of those little plastic things you stick in the microwave (a cheat if I ever could spot one!) The keys are the swirl and the vinegar in the water, which repels the albumin protein of the egg white (I think, ask Alton Brown!), and thus keeps it together. I’ve since come up with a few recipes I really love with poached eggs, and my own way to cheat. FROACHED EGGS! It’s more of a time saver than a cheat, really.

Learn how after the jump.

by gansie

I Swear,They’re Real

So you know how all the food writers go on and on about the majestic farmer’s markets and you think to yourself, shut up already with your heirloom tomatoes and your free range-organic-grass fed-brown eggs, because hey, I’m usually too hung over on a Saturday morning to make it out of bed by noon, let alone to some market across town. Well, they may have a point. I found purple potatoes and I was pumped. And no, they’re not dyed – they’re real!

They also had a bunch of other types of potatoes I’ve never heard, and maybe next time I won’t be so star-struck that I’ll be able to take notes. Sorry ES readers!

I used these purple wonders and a bunch of others to make my go-to weekend breakfast – scrambled eggs, skillet potatoes and a half of an everything begal with cream cheese.

Find out more about the breakfast potatoes after the jump.

in Breakfast 5 comments

by gansie

Blame Dr. Cox

As I nervously awaited 80 Proof’s mother’s arrival to our new apartment and to taste my much-debated breakfast, 80 Proof’s appendix decided to become inflamed and screamed to come out, according to Dr. Cox. So, instead of prepping for the morning meal, 80 was prepped for surgery. Clearly, crepes was not on the agenda anymore. Don’t worry 80 Proof fans, he’s home now, and the percocets and various other drugs are keeping him somewhat comfortable. Unfortunately, he’ll probably be out of blogging shape for a bit.

BUT, 80’s momma still came over for the Tour de France (and to take care of her sick son) so I decided that I should make the best of the situation, and feed her and I, while 80 moaned over cereal and some cherry Jell-O.

From the post-hospital food shopping spree, and my quick trip to the Mt. Pleasant Farmer’s Market, I decided on a French Toast with a multi-fruit topping.

Recipe post-jump.

in Breakfast / Personal / Recipe 4 comments

by gansie

Guess Who’s Coming to Breakfast

(My current mess of a kitchen)

About a month into the lease, 80 Proof and I are still settling in to our new living-in-sin apartment. Maybe 2 or 3 boxes have to be unpacked, we’re waiting for some furniture from 30 Minute Abs, and I’m clueless as to where to store my — no joke — 60 purses. (And in case you were wondering, the first room set up — the kitchen.)

So as we take our time to get the apartment together, I find out 80’s mom is coming over THIS SATURDAY MORNING to watch the last leg of the Tour de France.

And now this women and gender studies student has suddenly turned into to June-effing-Cleaver and I’m freaking about scrubbing the floors, dusting the mantel (we don’t have one,) and vacuuming in a skirt and heels.

Not to mention, cooking breakfast.

I’m thinking maybe a French toast, on some to-be-determined really great bread with a fruit topping (never done before,) or some sort of egg scramble that highlights the neighborhood Hispanic markets, such as using chipotles, chilis, Hispanic cheeses… But I’m open to suggestions.

So, my ES readers, I need your help. What breakfast spread do I make for 80’s momma? I need something that will say, yes, it’s okay that your son and I share a bedroom without a legal commitment.

HELP!

in Breakfast / Personal 19 comments

by Liza

One, Two, Three, BACON!

The great philosopher Francis Bacon once said, “knowledge is power.” So you need to know that there is indeed such a thing as bacon that can be cooked in the microwave AND be ready in THREE seconds! Ok, well maybe not three seconds, but it only takes a minute at the most! And this Three Second Bacon is so tasty and wonderful that it has gotten approval from resident food snob BS!

I actually prefer this pre-cooked Three Second Bacon to real bacon not only because of the time saving/easy factor, but also because it is never too fatty or not crispy enough.

The best part of the Three Second Bacon is it allows you to add bacon to a salad, sandwich or anything you want without the hassle!

*** For all of you skeptics who don’t believe Three Second Bacon actually exists, check the deli meat section of the grocery store.

For a quick and de-lish bagel sandwich recipe, see after the jump!

in Bacon / Breakfast / Endless Bacon 0 comments

by gansie

Scramble Me This

(I like my eggs with a side of cream cheesed begal and Dunkin Donuts coffee)

If you’ve been following my posts at ES, you can tell I use many of the same ingredients in lots of dishes. Some people would call it a rut, but when those items consist of avocado and feta cheese, I think that may be okay.

Avocado and Feta Scramble

Start to heat a small frying pan.

Either dice or smash half an avocado. Crumble feta (if bought in block form.) Set aside on plate you’ll be eating on. (No need for extra dishes.)

Once pan is hot, add some butter and crack 2 eggs right in the pan. Scramble with a heat-resistant spoonula (I’ve definitely had cooking instruments melt during egg scrambling.) When the scramble is 75% done, introduce the avocado and feta and mix altogether. As soon as everything is incorporated, get it off the pan and on the plate. Over done eggs suck. S&P as you please, though depending on the saltiness of your feta, you may not need any.

in Breakfast / Cheese / Eggs 2 comments

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