Yesterday's breakfast: Stone ground yellow corn grits with diced roasted chile poblano, a little garlic, and goat cheese. That formed the base for adornments such as reheated homemade sausage patties in basil tomato sauce, and later, Sichuan style braised short ribs. The first was o.k. but the second was right on.
Post by bixaorellana on Sept 20, 2010 19:41:17 GMT
It's good any time of day. I talked about chilaquiles in the "menus & ideas for 1 or 2 people thread", and here is more info & a recipe (reply @2).
And HOW, you ask, did I manage to find that item? Why, I simply used the fabulous new Search feature! Either click the word Search in the main menu, or use the little search slot at the bottom of each page. Note that the menu Search will take you to the advanced version, which you can also use as a simple version by only filling in the first slot. The one at the bottom of the page is the simple version, but has an option to change to advanced.
Little pancakes made from chickpea flour, with caraway seeds (I'm out of cumin seeds), fine slivers of onion and chopped cilantro. Sort of like pakoras but made with MUCH less oil - I brush oil on my cast-iron skillet with a silicone brush.
These are friendly to gluten-intolerant people, by the way. Saying that as a friend has been diagnosed with a gluten intolerance (not Cæliac; eating gluten won't kill her but it will make her feel very nasty). They also require no egg and no milk, but the batter should be mixed well ahead of time - I do it the night before.
Today, cinnamon raisin toast with peanut butter and tea!
Re post #42 and #43, when my husband was a child, before school each morning, his mother made him coffee in his bol and he dipped his buttered toast in it. A few years after we married she gave him his bol, I think tomorrow morning I will surprise him and use it when making his morning coffee.
I toasted whole wheat bread and had it with butter and blackberry preserves. I probably had that 3 or 4 times a week in my youth, and now it has become an oddity that I eat maybe once every 4 months. And that is very odd indeed.
(Actually, I can think of the explanation. As a child, breakfast was an obligatory family event. These days, breakfast rarely happens, and when it does, I usually go for things that do not even require 3 minutes of preparation, e.g. yogurt.)
I am a breakfast person so am sure to either make it myself - toast & marmalade with tea, or like this morning I made wholewheat toast with 2 eggs scrambled microwave style. I find this the best method for creamy eggs especially if you add a tablespoon of cream or blob of butter - must stop the microwave every few seconds to stir the eggs. I love lots of parsley in my eggs but sometimes return to a memory of scrambled eggs I had at the Polana Hotel in Maputo Mozambique,( but in those days of our holiday travel the city was was known as Lorenzo Marques)where the chef sprinkled my eggs liberally with Parmagano Regiano!
If I don't have to get out of bed till later, I sometimes get a nice steaming bowl of cooked oats porridge brought to me on a tray