zorkmead wrote:Beautiful frittata! Looks delicious . . .

Sunday breakfast this week was an old standby in the zork household - oatmeal scones:

These sound great—do you have a recipe link or can you share the cookbook that this recipe is in? Thanks!!!

boudreaulicious wrote:These sound great—do you have a recipe link or can you share the cookbook that this recipe is in? Thanks!!!

Yes - I'm happy to share!

The recipe is from the 2003 Sept/Oct Edition of the Cook's Illustrated magazine. You can find it reproduced here:

http://www.sugarandwool.com/2011/06/oatmeal-scones.html

These days I skip the food processor and instead I grate cold butter into the dry ingredients using the large holes on my box grater. I also divide the dough into two even circles (about 1 inch thick) and cut each circle into 6 wedges. That's the size you see in my picture. I've also made them with just 1/2 and 1/2 as well as with a combo of milk / heavy cream. To me they are identical either way.

zorkmead wrote:

boudreaulicious wrote:These sound great—do you have a recipe link or can you share the cookbook that this recipe is in? Thanks!!!

Yes - I'm happy to share!

The recipe is from the 2003 Sept/Oct Edition of the Cook's Illustrated magazine. You can find it reproduced here:

http://www.sugarandwool.com/2011/06/oatmeal-scones.html

These days I skip the food processor and instead I grate cold butter into the dry ingredients using the large holes on my box grater. I also divide the dough into two even circles (about 1 inch thick) and cut each circle into 6 wedges. That's the size you see in my picture. I've also made them with just 1/2 and 1/2 as well as with a combo of milk / heavy cream. To me they are identical either way.

Thanks so much!!

Another Sunday morning - another breakfast pastry.

Lemon muffins with almond streusel (and coffee - of course):

This week I made a version of hot cross buns. The recipe used the tangzhong method and included earl grey tea and a lot of different spices.



The buns were nice and soft thanks to the tangzhong.

Unfortunately the cardamom I used was really over powering. I ground my own and should have reduced the amount further then I did. This has happened to me before - I think I'll never learn!! Also, as you can see in the pictures, my crosses were too thick. Next time I will use a smaller tip on the piping bag - in the moment I just didn't have time to fix it. I'm kind of frustrated with the results, but glad the family ate them anyway.

zorkmead wrote:This week I made a version of hot cross buns. The recipe used the tangzhong method and included earl grey tea and a lot of different spices.



The buns were nice and soft thanks to the tangzhong.

Unfortunately the cardamom I used was really over powering. I ground my own and should have reduced the amount further then I did. This has happened to me before - I think I'll never learn!! Also, as you can see in the pictures, my crosses were too thick. Next time I will use a smaller tip on the piping bag - in the moment I just didn't have time to fix it. I'm kind of frustrated with the results, but glad the family ate them anyway.

They look great from here . . . and yes, cardamom, especially freshly grated, can deliver a real wallop. There's always next time. Just don't forget!

=R=

I left the cardamom on the shelf this week

Blueberry muffin bread:



For some reason the texture on this was kind of spongy and the blueberries were kind of tasteless (sad). That's two disappointing Sundays in a row - I'll have to make a ringer next week

Pesto Trapanese on toasted rustic bread, topped with poached egg.

Prepacked, individually portion foods are not often found in my home.

I recently found some Raisin Bran Crunch insta-bowls where you just 'add cold water & stir to create real milk.'

This thing moved around the kitchen for a while, because I was put off the by 'milk.' One late evening, it was appealing because it was there. I slipped off the lid, pour water from the refrigerator, and waited to be disappointed.

To my surprise, I was not especially disappointed. The milk did not have any off tastes. It did take a bit of stirring to grab and assimilate the granules of milk found here and there. The cereal being especially crunchy held up well to my efforts to reviving the milk.

For home use, this is a zero, because it just is not necessary. If I were travelling, I might contemplate having one, maybe. If I was camping, the instantly revived milk could prove attractive, but I never camp. My gut sense this is designed for school breakfasts where there is no cooking facilities.

It was just 200 calories, for those who count those things.

Regards,
Cathy2

the kid wanted to walk to Stan's this morning; preferring savory breakfast i had to duck in next door for a slice of cheese from Paulie Gee's.

After indulging in -- and researching -- restaurant options for weekend brunch over the past few weeks, I came to the realization (once again) that there's no place like home . . .


Leftovers Omelet
Leftover mushroom/fried tofu pad ka prao and mini tomatoes pre-sizzled in evoo and fish sauce. Garnished with chives and onion blossoms from 3SG. Buttered sesame-semolina toast.

=R=

Back from vacation and back to our usual Sunday morning pastry. This week it was whole wheat gingerbread muffins because gingerbread is not a seasonal flavor in the zork household:



- zorkmead

zorkmead wrote:Back from vacation and back to our usual Sunday morning pastry. This week it was whole wheat gingerbread muffins because gingerbread is not a seasonal flavor in the zork household:



- zorkmead

Love it! I agree that there's not enough gingerbread year-round. Those look great!

=R=

Other than the toast switch-up, today's breakfast was a repeat of one I made last weekend . . . and now the mushoom & fried tofu pad ka prao is all gone . . .


Leftover Meatless Pad Ka Pro Omelet
The end of the leftover mushroom/fried tofu pad ka prao, along with some mini tomatoes seared in evoo and fish sauce. Buttered rye toast, buttered multigrain toast.

=R=

Made the most out of some 'chorizo de casa' from the meat counter at Carniceria Jimenez in Wheeling . . .


Chorizo, Potato & Egg Tacos
As long as I was there for some other stuff, I took a flyer on the chorizo, which I'd never tried before. Not my favorite; very salty and not much else to it. At least the homemade avocado/tomatillo salsa was decent.

=R=

Breakfast

Left side: toasted French bread, avocado, hard boiled egg, mortadella, ghost pepper sea salt, chive.

Right side: toasted French bread, orange marmalade, hard boiled egg, mortadella, ghost pepper sea salt, chive.

Left side: With the avocado, was very good. I’d eat it again for sure.

Right side: with the orange marmalade, was terrific. I really like the way the slightly bitter orange marmalade interacted with the egg and mortadella. Strands of orange peel in the marmalade took it over the top.

Worked some mortadella that was on the way out into a breakfast sandwich . . .


Fried Mortadella & Cheese Omelet Breakfast Sandwich
There were also some onions in there. Seeing it on the plate, I knew I wouldn't be able to eat all of this -- and the wife wanted nothing to do with it -- so I wrapped it and cut it in half. Half was plenty, and cutting it left me with fairly photogenic cross-section . . .


Interior - Sandwich - Morning
The uneaten half will make a nice lunch later this week.

=R=

ronnie_suburban wrote:Worked some mortadella that was on the way out into a breakfast sandwich . . .

These mortadella breakfast sandwiches sound so delicious - what type of mortadella do you prefer?

- zorkmead

zorkmead wrote:

ronnie_suburban wrote:Worked some mortadella that was on the way out into a breakfast sandwich . . .

These mortadella breakfast sandwiches sound so delicious - what type of mortadella do you prefer?

- zorkmead

Thanks. Honestly, I don't even know the brand. It's one of the 3 they have in the deli case at Fresh Farms (Wheeling) -- with pistachios. I sometimes treat myself to a thinly-sliced half-pound, often forget that I bought it and then have to scramble a week later to save it from oblivion. That's why I so often fry it up . . . doing so extends its life by a couple of days.

=R=

Found a use for a couple of orphaned quarter-pound hot dogs . . .


Breakfast Sandwich
Grilled/pressed . . . hot dogs, cheese omelet, grilled onions, rye bread. A real gutbuster. 3 of us shared this and even then, couldn't quite finish it.

=R=

ronnie_suburban wrote:Grilled/pressed . . . hot dogs, cheese omelet, grilled onions, rye bread. A real gutbuster. 3 of us shared this and even then, couldn't quite finish it.

Yum - but I can truly say that I never would have thought of eating hot dogs for breakfast - but why not? I mean they are sausages right? The combination with Rye bread and grilled onions sounds delicious!

I'm more likely to err on the dessert for breakfast side of things - this week I served pumpkin crisp for breakfast (basically pumpkin pie filling topped with a whole-wheat, oatmeal, pecan streusel). It was very brown . . .



- zorkmead

zorkmead wrote:

ronnie_suburban wrote:Grilled/pressed . . . hot dogs, cheese omelet, grilled onions, rye bread. A real gutbuster. 3 of us shared this and even then, couldn't quite finish it.

Yum - but I can truly say that I never would have thought of eating hot dogs for breakfast - but why not? I mean they are sausages right? The combination with Rye bread and grilled onions sounds delicious!

I'm more likely to err on the dessert for breakfast side of things - this week I served pumpkin crisp for breakfast (basically pumpkin pie filling topped with a whole-wheat, oatmeal, pecan streusel). It was very brown . . .

Looks really good. And hey, some of my favorite foods are brown!

As for the hot dogs, I tend not to discriminate too much when I'm cleaning out the fridge. It doesn't always work out but I start to panic when I can no longer tell if there's a light bulb in there or not. At that point, I just try to get it the eff out of there!

=R=

Our usual Sunday breakfast. onions lightly browned in olive oil and frozen Costco smoked salmon.

Wipe the pan out after cooking onions. Salt the scrambled eggs at least 10 minutes before cooking and then cook low and slow, stirring pretty continuously. Take the eggs out of the pan slightly before they are finished cooking. The results are creamy, custardy eggs with great flavor.

cold pizza today, 10/10

Assorted leftovers wrapped in eggs . . .


Leftovers Omelet
With buttered/toasted Black Pepper & Parmesan Bread from Loaf Lounge.

I'm in the middle of an atypical 5-day stretch of dinners out but I did manage to throw some restaurant leftovers from earlier in the week into this morning's breakfast . . .


Omelet with leftover Tadka Dal from Tandoor Curry Hotspot
I threw in some cotija and American cheese, too. Toasted/buttered english muffin from Loaf Lounge.

=R=

Started out my cooking day by finding -- and using -- some items that were on their way out. So, another omelet . . .


Omelet
Mortadella, onions, cheeses & buttered rye toast. Seems I always have some mortadella to use up.

=R=