Use-up x 3 this morning. Omeletized some leftover grilled onions, as well as the end of a small tub of some store-bought spicy feta dip (Foodstuffs) that had been hanging around in the fridge too long. Also got rid of some donburi-style simmered broccoli that was leftover from earlier in the week . . .


Spicy Feta Dip & Grilled Onion Omelet

All in all, not a bad breakfast.

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Giving in to my inner altacocker. Sardines, red onion on a bagel.

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Sardines, count me a Fan!

G Wiv wrote:Giving in to my inner altacocker. Sardines, red onion on a bagel.

Lol, nice!

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More clean-out-the-fridge omeletting. This time, I used the leftover cheese filling from the tempura squash blossoms I made last month, some leftover cevap and grilled onions from earlier this week and some cheddar . . .


Leftover Cevap, Grilled Onion & Cheese Filling Omelet
Garnished with chives and flanked by a toasted, buttered slice of country boule from Hewn Bakery.

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Yet another Sunday, fridge-clean-up omelet . . .


Leftover Grilling Sausage, Grilled Onions & Cheddar Omelet
Garnished with chives and flanked by a buttered piece of toasted baguette.

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Working through my 'weekly' pot of beans . . .


Rancho Gordo Pintos & Sunnyside-Up Eggs
Garnished with chives and cotija.

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Got my hands on some very good commercially made nova . . .


Nova, Scallions & Scrambled Eggs

Garnished with chives, and served with some more of our homegrown tomatoes. It's been a bumper crop this year.

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Another fine brunch, as we're still working through the exceptional cache of nova I scored . . .


Nova, Scallions & Scrambled Eggs
With homegrown tomatoes and a toasted sesame seed bagel. Garnished with chives.

Back to yogurt, cereal and honey tomorrow.

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G Wiv wrote:Giving in to my inner altacocker. Sardines, red onion on a bagel.

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Sardines, count me a Fan!

In a similar vein, be on the lookout:

https://www.jpost.com/food-recipes/tel- ... tan-675690

Their location in Tel Aviv is terrific.

A few weeks ago, a very generous friend gave me a large, hard salami from Romanian (thanks, Gary ) and I've been noshing my way through it while letting it hang to dry out. Today, hoppel poppel for the whole family . . .


Mise En Place & Konosuke YW White #2 Gyuto, 210mm
Salt, black pepper, eggs, chives, hard salami, onions, potatoes and fried garlic/shallot oil.


Plated Up
Garnished with chives. Flanked by homegrown tomatoes.

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Using up some restaurant leftovers for breakfast . . .


Dal Makhani & Eggs
You can't really see it but there is actually some dal under the eggs. Garnished with chives and cotija.

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Another breakfast of leftover Indian food and eggs, this time topped with homemade 'sambal' . . .


Dal Makhani, Tadka Dal and Sunny Side Up Eggs
Topped with chives, cotija and homemade 'sambal.'

Today is Day 15 on the 'sambal' fermentation and it's really nice. Strong heat, nice depth of flavor and a hint of inherent sweetness, mainly from the cherry bomb peppers that I started with. It has a satisfying pickly bite, too. I'll jar it off later today or tomorrow.

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Finishing off the pot of 'occasional/weekly' beans with breakfast . . .


Plated Up
Rancho Gordo Domingo Rojo beans with sunnyside up eggs. Garnished with chives and cotija.

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Today's breakfasts made use of some leftovers from a Greek feast we cooked with friends last night . . .


"Spanikopita" Casserole & Feta Omelet
Toasted/buttered Polish rye. Garnished with chives.

Also wanted to incorporate some Greek-style gigantes from our dinner . . .


Rancho Gordo Large White Lima Beans
Had to soak these toughskins overnight and boil them for ~60 minutes before baking them off with the other ingredients.

It was my first attempt at gigantes and while they were super tasty, I really missed the intended target. I ended up with something that was too tomatoey and not brothy enough. Next time, I'll use diced tomatoes instead of crushed and add a bit more liquid (bean water and/or stock) to the bake. But again, they were still very tasty. Our friends made off with most of the leftovers but I worked some of the few remaining beans into our breakfast . . .


Gigantes & Sunny Side-Up Egg
Garnished with feta, chives and fresh tomato.

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Christmas Eve brunch. Talk about gilding the lily! My wonderful son stopped for bagels -- and braved an hour-long wait to get them -- on his way to the house morning . . .


Polish Bacon & Cheeses Omelet
Toasted everything bagel with nova and chive cheese. Many additional chives.

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ronnie_suburban wrote:Christmas Eve brunch. Talk about gilding the lily! My wonderful son stopped for bagels -- and braved an hour-long wait

Lovely!

I thought about stopping at New York bagel and Bialy this morning but realized the wait would be absurd.

G Wiv wrote:I thought about stopping at New York bagel and Bialy this morning but realized the wait would be absurd.

Try to remember Dempster. Not doing sandwiches makes for so much more efficient bagel and cream cheese purchases.

Seeing Ronnie toasting a fresh bagel hurts.

bweiny wrote:Seeing Ronnie toasting a fresh bagel hurts.

Nah. This bagel was definitely baked today but it had no exterior "shell" whatsoever and was already approaching gummy. Toasting was the right move.

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bweiny wrote:Try to remember Dempster.

Try to remember this place that's on Dempster
The salmon's cured, and oh, so mellow
Try to remember the place that's on Dempster
Where cheese is creamy and egg bagels yellow
Try to remember that place that's on Dempster
Where everyone is a friendly fellow
Try to remember and if you remember
Then get in line, and follow, follow ...

Katie wrote:

bweiny wrote:Try to remember Dempster.

Try to remember this place that's on Dempster
The salmon's cured, and oh, so mellow
Try to remember the place that's on Dempster
Where cheese is creamy and egg bagels yellow
Try to remember that place that's on Dempster
Where everyone is a friendly fellow
Try to remember and if you remember
Then get in line, and follow, follow ...

Hey, I resemble that remark. (I'm on Dempster.)

Briosa sardines on flame toasted pita with cream cheese, red onion, hot pepper/hot sauce and tons of chives. Chive heavy as I had an abundance leftover from the previous night’s recipe. Skinless boneless Briosa were firm, meaty with fairly neutral flavor even though packed with olive oil, lemon and basil. I tend to prefer sardines with skin/bones, seems to boost flavor a bit, though these were tasty.

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Sardines, count me a Fan!

Inspired by a tasty, aromatic jar of homemade dukka gifted to me by G Wiv, I decided to make shakshuka today . . .


Mise En Place & Saji R2 Damascus Gyuto, 210mm
Scallion greens, red onion, minced garlic, chives, scallion whites, orange bell pepper, cotija cheese, jalapeno, cilantro leaves, parsley leaves, black pepper, dukka, eggs, whole tomatoes, salt and evoo.

Standard build with the alliums, fresh peppers and some of the garlic going into the evoo first. Once that sweated a bit, I added some of the dukka, salt and black pepper. When that became fragrant, I added the liquid from the tomatoes and then the tomatoes, which I roughly crushed by hand. Let it all simmer for a while, reseasoning it along the way with more salt, black pepper, dukka and garlic. When it had reduced to where I wanted it, I turned off the heat and made 6 indentations in the mixture with the back of a ladle. Into those indentations went 6 eggs, after which the entire pan went under the broiler for a couple of minutes until the egg whites had set. Once they had, I removed it from the oven and garnished it with chives, cotija, scallion greens, parsley, cilantro and a bit more of the dukka . . .


Shakshuka a la G Wiv Dukka

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ronnie_suburban wrote:Shakshuka a la G Wiv Dukka

Looks Fabulous!

And, in the words of the late great Dave Portnoy, "that knife fucks"

G Wiv wrote:

ronnie_suburban wrote:Shakshuka a la G Wiv Dukka

Looks Fabulous!

And, in the words of the late great Dave Portnoy, "that knife fucks"

That dukka rocks! It singlehandedly transformed a bunch of everyday ingredients into a dish, the likes of which I'd never made before, including previous shakshukas. It transported us and elevated the entire affair. I really appreciate you setting some aside for me. Game changer.


G Wiv's All-Star Dukka

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I've always loved this thread. Time for me to throw one out there...after years of bacon, egg and cheese on an everything bagel from Rivers at 20 S. Wacker it was time for something a little healthier when I began to WFH at the start of the pandemic. Eventually I ended up eating Bob's Redmill Steel Cut Oats almost every day after a lot of tinkering. To the cup of oats and water I add 2 scoops Vital Proteins collagen, 1/2 t. Diamond Crystal salt, 2 T. flax, and 1 t. of Bragg apple cider vinegar. If I slow cook it for about a half hour this modified oatmeal develops a nice socarrat from the collagen, and has an almost sourdough quality from the vinegar. Once in awhile I'll put a fried egg on top with hot sauce. I never thought I could eat oatmeal almost every day, but this recipe really holds up.

rober wrote:I've always loved this thread. Time for me to throw one out there...after years of bacon, egg and cheese on an everything bagel from Rivers at 20 S. Wacker it was time for something a little healthier when I began to WFH at the start of the pandemic. Eventually I ended up eating Bob's Redmill Steel Cut Oats almost every day after a lot of tinkering. To the cup of oats and water I add 2 scoops Vital Proteins collagen, 1/2 t. Diamond Crystal salt, 2 T. flax, and 1 t. of Bragg apple cider vinegar. If I slow cook it for about a half hour this modified oatmeal develops a nice socarrat from the collagen, and has an almost sourdough quality from the vinegar. Once in awhile I'll put a fried egg on top with hot sauce. I never thought I could eat oatmeal almost every day, but this recipe really holds up.

Sounds really cool. I do love that Bragg's apple cider vinegar. The tinkering is half the enjoyment, I think. On the flax, what specifically do you use? Meal? whole seeds? Golden?

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Thanks! - and yes -when the tinkering ends up leading to something that even my wife wants to eat quite often it really adds to the fun. For the flax I use Carrington Organic Milled Flax from Costco. Adds a nice nutty flavor (and supposedly has a lot of health benefits).

rober wrote:Thanks! - and yes -when the tinkering ends up leading to something that even my wife wants to eat quite often it really adds to the fun. For the flax I use Carrington Organic Milled Flax from Costco. Adds a nice nutty flavor (and supposedly has a lot of health benefits).

Yeah, it's definitely a nice victory anytime you conjure up something for yourself that also ends up pleasing other family members. Win win, for sure.

On the flax, I've never tried the Carrington. I've been eating Bob's Red Mill Golden Flaxseed Meal on my yogurt most every morning and I really like it. Nice, nutty flavor, high in fiber and if the purported health benefits are actually there, all the better.

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Pancakes with a bit of matzo meal for texture. Plus raspberry’s, butter, syrup and two over easy. = breakfast.

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Pancakes, count me a Fan!

G Wiv wrote:Pancakes with a bit of matzo meal for texture. Plus raspberry’s, butter, syrup and two over easy. = breakfast.

Yes . . . much better than yogurt and flaxseed meal!

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