Tag Archives: breakfast

More Food Porn: Country Benedict

 

For a while, I considered dropping the “More Food Porn” kinda posts, because they didn’t seem to fit in with what the website is evolving into. But then I took a look at this picture and said “Y’know…food porn is exactly one of the things I would like to see on this site.”

The reason is simple – nothing captures a singular joy about a simple topic than a good picture. And when I see this picture, I see joy.

Granted, the joy comes from the memory of Tara taking me down to a small greasy spoon by where she works and treating me to breakfast.  But the place she took me to, a little hole-in-the-wall called Loretta’s, represents a lot of what I enjoy about food. Done well, it doesn’t have to be fancy or full of pretense. It just has to be good…

…and, perhaps, run the risk of a major coronary event.

 

 

 

More Food Porn: Scrapple

…as served for breakfast in Eastern Pennsylvania.


Highland Eggs

One of the primary problems in recreating dishes from recipes from other lands is that they are viewed through the lens of you own culture. So when a dish comes out…well…different, you’re not sure if the problem is with the recipe and how it was written, or if the problem is with your own expectations.

Take, for example, this recipe for Highland Eggs, a Scottish breakfast recipe found in the book The Scottish-Irish Pub and Hearth Cookbook. I followed the instructions as written, with one notable exception, and the dish came out…very wet would be the best description.

It had mostly set, and I had left the dish in the oven for an extra five minutes to be sure that it had cooked the entire way through, but there were still parts that were very soupy. I’m unsure if this is how it should be.

But the taste of the dish rates very high, getting praise from the entire household. So, make his dish at your own risk. It’s tasty. But it can come across as an unset quiche in its consistency if not made correctly…I think.

  • 2 cups fresh, whole wheat bread cubes
  • 1 cup grated white cheddar cheese
  • 8 strips of bacon, fried crisp, drained and diced
  • 5 eggs, room temperature
  • pepper, to taste
  • 1 cup light cream
  • 2 Tablespoons chopped chives
  • Salt, to taste

Pre heat your oven to 350 degrees F. Butter a 10-inch glass pie pan.

Sprinkly one cup of the bread cubes over the bottom of the pie pan. On top of that , sprinkle 1/2 cup of the grated cheese, and 1/2 of the bacon bits.

Break the eggs over the bread cubes, spacing them evenly. Try to ensure that the yolks do not break. Cover with the remaining bread cubes, cheese, and bacon, in that order. Pepper to taste. Pour the cream over the ingredients.

Place the dish in the oven and bake until set, between 20 to 25 minutes. Remove from oven and allow to cool for another 5 minutes. Top with chives and serve.

Serves 4


The Politics of Breakfast Cereals

My apologies for not responding to this very silly Wall Street Journal Op-ed about Kellogg’s stopping use of licensed characters for marketing, unless the food in question meets certain nutrition benchmarks for sugar, fat and calories.

Here are some choice quotes from the piece:

This retreat comes after the Naderite Center for Science in the Public Interest

and…

…the food activists, who are fronts for the trial bar, are targeting the cereal makers and broadcasters.

and finally…

The real issue is the threat of lawsuits themselves, which can cost tens of millions to defend while a company’s stock price is held hostage to a media assault.

Notice the level of invective? Notice the very carefully chose words and phrases such as “Naderite” and “front for the trial bar”, giving the perception, without proof mind you, that the quest to minimize influence of marketing upon children lays directly at the feet of the American Bar Association and any other legal institution that would profit from lawsuits against food companies.

Don’t you believe it.

In my opinion, the one thing more despicable than a greedy lawyer, is a greedy marketer. And is it the marketer or the lawyer who profits from the status quo of children’s advertising?

Look, obesity, especially children’s obesity is not as simple as “Children need to exercise more”. There are several other variables clearly at play, including what foods are being fed to them, the amount of food being fed, and yes, even the amount of time a child spends in front of the television being exposed to commercials that state “Cap’n Crunch is a nutritious part of a complete breakfast” or something similar.

As I’ve said before, if a company spends an inordinate amount of time and money hyping a brand, and people come to realize that the reality doesn’t measure up to the hype, the company shouldn’t be surprised when there is pushback. When consumers realize that Cookie Crisp and Count Chocula may not be as nutritious as the company has let on, the hype starts to seem less like PR and more like lies and manipulation.

And no one likes to be lied to and manipulated.


Starbucks and McDonald’s according to the New York Times

Let me summarize the two key points in the New York Times piece entitled The Breakfast Wars:

  • Starbucks is hoping that their breakfast sandwiches aren’t as crappy as their pastries.
  • McDonald’s hoping that their new coffee isn’t as crappy as their old brew.

For the record, Starbuck’s new sandwiches are horrible. As noted in the article, when they cool down, they become nearly inedible.

As for McDonald’s – I haven’t eaten there in a long while, but I do note that here in the Pac NW, they are using Seattle’s Best, which is only marginally better than their old drip coffee. Seattle’s Best is also owned by Starbucks, which I find ironic, considering the points made in the New York Times piece.

Side Note: I’m of the belief that if the word “Best” is anywhere in the company name or a product that a company sells, they should have to prove it.

And yes, it seems as if I’m in a bit of a mood today.

Technorati Tags: Starbucks, McDonald’s


Banana Waffles

Sometime, a person needs a waffle.

Our household recently received a rather new waffle iron and it fell to yours truly to give it a test run. Here are some notes if you ever find yourself in a similar position.

1) Spray on oil is your friend, but try not to overdo it.
2) Take the recommended about of batter and add anywhere between 10 – 20% before pouring. An incomplete waffle is a sad thing to witness.
3) Ignore any timer or “ready lights” on said waffle maker as it’s easier to eyeball if a waffle is done or not.
4) Say the word “Waffle” as many times as possible, as it’s a fun word to speak aloud, and has the added benefit of either amusing or annoying any cooking compatriots.

  • 1 3/4 cup All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 6 Tablespoons butter
  • 1 1/2 cup whole milk
  • 1 banana, pureed or mashed

Turn on waffle maker,and allow to come to temperature.

In one bowl, combine the flour, baking powder, sugar and salt.

In a separate mixing bowl, whisk together the eggs, melted butter and milk. Pour the wet ingredients into the dry and stir until all of the ingredients are incorporated into a batter. Add the banana and mix in as well.

Ensure that each side of the waffle is oiled or buttered. Ladle the appropriate amount of batter onto the waffle iron, close and allow to cook until slightly golden, about 4-6 minutes depending on the iron.

Technorati Tags: Food, Recipes, Waffles


Raisin – Nutmeg Scones

Scones are one of those pastries that are far easier to make than most people realize. Dry ingredients in one dish, wet in another, mix together, and you’re 90% done. I’d like to write more on this dish, but they’re scones for goodness sake. What’s not to like?

  • 2 Cups All Purpose Flour
  • 1/3 cup granulated sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon salt
  • 8 tablespoons butter, chilled and diced
  • 3/4 cup raisins
  • 2 Tablespoons orange zest
  • 1 large egg
  • 1/2 cup Heavy Cream
  • 1 egg white
  • sugar, for topping

Pre heat oven to 425 degrees F.

In a large mixing bowl, combine the dry ingredients – flour, sugar, Baking Powder, nutmeg and salt. Mix well with a fork. Add the butter, cutting it into the flour with the fork, mixing until the dough has a sand-like look to it. Add the raisins and combine well.

In a seperate bowl, mix together the egg and cream. Pour into the flour and stir in with a fork until the soft dough forms.

Place dough onto a flour surface, and give minimal kneadings (8-10 times). Form into a circle, and roll until somewhere between 1/2-3/4 inches tall. Cut into 8 – 12 wedges and placed on an ungreased cookie sheet.

Brush with egg whites and top with granulated sugar.

Place in the oven and bake for 11-13 minutes. Remove from Oven and allow to cool for 5 minutes before serving.

Serves 8 – 12

Technorati Tags: Raisins, Recipes, Scones