breakfast blogger

I only call this “The Girlie Brunch” as I was lucky enough to have shared a Sunday brunch date with my girlfriend Megan and 3 of her ladyfriends. It was truly exquisite.

The menu featured an asparagus/basil/parmesan frittata, accompanied by coffee, fresh fruit, baked sweet-potato homefries, assorted cheeses, avocado wedges, hummus, baguette, and a nut bread. The nice thing was that we didn’t go to a restaurant; we made the brunch ourselves - which made it cheaper AND allowed us to spend time together preparing the meal.

Note that the potatoes and frittata are baked in the oven, which means nobody has to stand over anything and stir it constantly - ideal for a social gathering.

Here is a shot of our groceries before cooking and eating them - all of it was purchased at Jean-Talon market:

The frittata recipe was courtesy of Marcella Hazan, whose cookbook I use on a regular basis. Anyone who cooks any Italian food should own this book - it is an amalgamation of her 2 well-known books from the 1970s, and I cannot live without it.

Basically, begin with some fresh, nice looking asparagus.

Crack and beat some eggs - I think I used a dozen - add a little cream, butter, chopped asparagus (which I had steamed for a few minutes), and plenty of parmigiano reggiano. Pour the mixture into a pan that be used in the oven and bake it at about 35 degrees - I am using a Creuset enameled cast iron classic. The recipe is straight from the book, with the exception of the basil leaves, which I added partway through cooking - strictly as an afterthought.

The girls did most of the work by chopping various items and setting the table. . .

We snacked on bread, jam, and coffee - and of course chatted and gossiped - while prepping the meal, as it was a pretty long process. Everyone pitched in, and it was nice to spend time with each other -especially since I wanted to get to know my girlfriend’s pals.

For the potatoes:

This is a dish that I make often as of late - for many reasons: it’s easy to make, it avoids frying, and it encourages creativity. We diced up a few yams and mixed them in a large bowl with olive oil and a variety of spices. This time around I used salt, pepper, turmeric, black sesame seeds and curry powder - but you can use whatever you want here - ex: oregano, garlic, etc…

Spread the cubes onto a baking sheet and bake in the over at a high temperature (about 450 degrees) until ready (you should take one out every 15 minutes to test. . .Mmmm..)

Finally everytihg is ready and set on the table:

Here is the Frittata:

Here is a beautiful shot of one of our plates, ready for eating:

And of course, the ‘money shot’

I’d like to thank Jen, Kate, and Corinne for the long, lazy sunday morning (and afternoon!)

Here I am , relaxing with another cup of coffee while the girls chatted it up.

Now I know what girls talk about!!!!! (sorry boys - I was sworn to secrecy)

I have recently learned that the addition of a cuppy thing of Mott’s applesauce makes regular Krusteaz super moist and delicious. Todays addition was raspberry-apple which turned my pancakes pink.

They were very good, but confused the heck out of my one year old son. He just kept looking at his pancakes and looking at me, then back at his pancakes then back at me. The pink pancakes were not a hit. I think he was too manly to eat pink pancakes. Sheesh, kids these days.

This is a pretty typical breakfast for myself and my spawn. I even tried to hide the offending pink pancakes under some vanilla yogurt and some banana slices. My attempt was thwarted and I was punished by having to clean yogurt, banana and pink pancake off the floor and walls. I have learned. Oh boy have I learned.

I woke up feeling a bit sluggish this morning and decided to try something a little different from my regular breakfast. I bought some berries, granola and no fat yogurt, put them together and voila!

Sir Inland of Shipwreck a.k.a. Will, planted a bug in my mind the other day. He was telling me all about having an omelette for breakfast. I quickly realized that it has been a long time since I have prepared an omelette in my kitchen. I realized even faster that if I did prepare an omelette, I would have some new blog material for breakfast blogger!!! YIPPIE!!
So here I go. My blog on the making on an omelette.

Step 1
Preheat your oven to broil.
Grab a couple eggs, cheese, pan lube of your choice and tools of omelette construction. If you are like me, you need a mixer. I’m kinda lazy. I’m not really into beating egg whites by hand. I could be doing other things, like watching the butter in my pan melt, or chasing my cat around the kitchen with chopsticks.

Step 2.
Separate the white into the mixer and the yolk into another bowl. Be sure to pick the big white chunk of under developed chick embryo umbilical cord off your yolk. Eeeeeww. I hate that bit.

Step 3.
Beat the living *&$% out of your egg whites. Give your yolks a good whoppin’ too. Feel free to add your seasonings to your yolks while you are massacring them. They like that. Then, when your whites are nice and fluffy and stiff, fold in your yolks gently, very gently, they have been through a lot, be nice. You can throw in some over junk too if you like. Things like shredded ham, peppers or herbs are nice, but I was lacking in appropriate fillings today. I had some wieners in the fridge, but somehow, I can’t see that working so well.

Step 4.
Pour your still fluffy puffy eggs onto a preheated frying pan, greased with your lube of choice. Let them cook there for a little while, but just until the sides are starting to look like they are dry and the bottom is browning.

Step 5.
Add cheese. LOTS of cheese. Man do I love cheese!! WOOOO! Then stick it under your broiler till cheese is all gooey. Mmmmmm cheese.

Step 6.
Cut yourself off a slab of your fluffy puffy omelette and enjoy with the usual breakkie sides.
My sides of choice today consist of: Bacon (cause you can never have too much bacon!), a banana muffin with some butter (which went oddly well with the bacon), some strawberry yogurt with banana in it and a glass of apple juice. Yum. Well balanced and nutritious. Oh.. and some Frank’s hot sauce on the omelette. Life is just better with a little Frank’s.

I did learn a few things this morning tho and I’d like to share with you.

First of all, I’m a poor judge of cheese. I used a little too much and my fluffy puffy omelette went PPBBTT. The cheese was a little heavy. It was still pretty awesome, just not as fluffy and puffy as it usually is.

Secondly, I need some new place mats. I’m getting bored with these one.

Thirdly, I should stop bothering to put a knife out. I never use it… I just use the side of my fork. I only really put it out for B.B. pics and that’s just silly.
But then again, I’m a silly gal.

And last but not least, I need to clean my oven. The light burnt out a long time ago and I didn’t realize how dirty it looked until I looked at the pic. The flash really lit up the crusty burnt goodness inside. MMmmmMMm

MONEY SHOT!!

Burp.

I made latkes on New Year’s Day, which was also the last day of Hannukah - at a Hannukah party hosted by my girlfriend’s mother in Toronto.

I learned to make latkes from my mother, and we both use the recipe from Second Helpings (B’nai Brith Women Montreal, 1977 - edited by Norene Gilletz). Almost all latke recipes are the same, and here is what I used:

6-8 potatoes (Yukon Gold is best)
2 onions
3 eggs
1 tbsp oil
1 tsp salt and some pepper
1/4 cup flour
2 tsp baking powder
oil for frying

Peel the potatoes into a big bowl of cold water, to avoid them turning brown.

Grate the potatoes: This should be done by hand, but can easily be done in a food processor. The important factor is the consistency. If grating by hand, I use both the big and small sides of a box grater until I achieve a smooth consistency - but not too smooth. If using a food processor, grate all the potatoes first with the grater blade, and then use the regular blade to puree a few handfuls and mix it back in until it looks right. Now grate the onion.

Put the grated potatoes into a clean tea-towel (or cheesecloth) and wring it out until most of the water is gone. Then mix in everything else.

Set the stovetop to medium and heat up some oil in a frying pan -I usually use 2 or 3 pans simultaneously, depending on how many latkes I am making - this time I used 2. Shape some of the mixture (about 1 tbsp or a small handful) into a ball and carefully place into the pan and flatten using a spatula. Repeat until the pan is full - usually five or six latkes at a time. Let them fry until the undersides are done and then flip to do the other side.

Put a baking sheet in the oven on the lowest setting (warm). As each latkes is ready, place it onto a plate lined with paper towels to soak up the extra fat and then place the latke in the oven to keep warm.
Keep doing this until all the mixture has been used.

I made about 50 latkes.

Here is what one plate of latkes looked like:

We served them with apple sauce and sour cream.

There was also a beautiful cheese plate:

Clockwise from top: Stilton, old cheddar, a really nice soft French cheese?, Chevre Noir, aged Gouda.

There was also some cakes and a nice array of sweets:

Brownies, Rugelach, chocolate chip toffee squares, etc.

My latkes, and the party, were a success.
I hope your latkes go over just as well.

Christmas breakfast at my folk’s place is always special. My mum makes the best velvet scrambled eggs. First you need a whole lotta eggs ;)

Then you whip ‘em up, add a bit of milk and then cook them at the lowest possible heat setting. It takes a while this way (15-20 minutes) but the texture you get in the end is totally worth it.

My mum very slowly moved the eggs around with a spatula.. in the meantime, I checked up on the potatoes:

After a while, the eggs started to take shape:

I checked up on the back bacon:

And then the eggs were almost done:

They just needed a few more slow lazy minutes of tossing on the low heat until they would be ready:

Mmmmm, an awesome Christmas breakfast ay my parent’s place with velvet scrambled eggs:

Cheers!

One of the staples in our home has always been the egg sandwich. It has taken many forms and reflected personal preferences, but the basic concept is always the same: Bread of choice, egg, cheese, and bacon if the mood strikes. This is how I like to prepare mine:

Toast 1 (or 2) english muffins, butter if you feel the need.

Add one slice of Kraft singles processed cheese food. Normally I don’t enjoy these weak excuses for cheese products, but on a McAzwich, it just seems to work. Don’t question it, just go with it.

Fold up corners of processed cheese food slice to keep things neat. Too many times have I had those corners melt off and end up down my shirt. I’m just sparing you the humility of picking cheese outta your cleavage.. well those of you with cleavage anyway.

Add one over easy or over medium egg on top of processed cheese food slice. Salt and Pepper to taste. I recommend a little hot sauce for interest.

If you feel your arteries are a little too free flowing, add a few strips of bacon. Mmmmm bacon.

Then cap with other half of english muffin and be sure to smoosh it. Smooshing makes every sandwich better. Enjoy!

            BURP..

I am a rebel.
Last night I crashed a 6-year old’s birthday party.

My friend and neighbour Trixie, who sadly did not invite me to her son Auggie’s party, was on her balcony with some friends as I strolled by on my way to another friend’s birthday party (that would be Findlay - Peabody should call or email him). I was the King of Kensington.

They invited me in and Auggie, who was bouncing off the walls wired on partial sugar-shock and over-tiredness, offered me a piece of cake.
I responsibly decided that it was past 11pm and far too late for me to be eating cake, chocolate cake at that.
I suggested that they save me some and I would return for my piece of cake the next day.
We improved on the notion and possibly invented a new breakfast.

So, this morning, I again strolled over to Trixie’s and we got out the leftover cake.

We cut it up into pieces and put it in a bowl.

. . . added banana slices and poured on the milk- 3.25% milkfat.

Here is Auggie and his sister Tellullah playing video games whilst I eat my cake cereal.

and of course, the money shot.

Tomorrow I will hopefully make up for this by starting my day with cottage cheese.

Simple yet effective.

On the menu this morning:

-Whole wheat bread toasted to perfection and lightly lubed with some becel margarine.

-A quarter of cantalope, soft, juicy and bursting with fresh summer taste.

-A half cup of creamy strawberry yogurt generously sprinkled with honey almond granola.

-3 grade A, large, Omega 3 eggs, boiled for 10 min. The perfect hard boiled egg.

Much yumminess was had.

Breakfast isn’t always Eggs Benedict, but I’m sure I will have one of those soon enough.

Today was a simple breakfast of 2 mandarin oranges from China, with some fresh mint leaves cut from my balcony.

Now I can finish my very busy day, which includes preparing for my trip to Amsterdam, London, and Turkey.
I’ll have some pretty interesting breakfasts out there!