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You eat WHAT for breakfast?

You eat WHAT for breakfast?
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  • Post #301 - May 13th, 2024, 8:39 am
    Post #301 - May 13th, 2024, 8:39 am Post #301 - May 13th, 2024, 8:39 am
    zorkmead wrote:Beautiful frittata! Looks delicious . . .

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

    Image


    These sound great—do you have a recipe link or can you share the cookbook that this recipe is in? Thanks!!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #302 - May 14th, 2024, 2:23 pm
    Post #302 - May 14th, 2024, 2:23 pm Post #302 - May 14th, 2024, 2:23 pm
    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.
  • Post #303 - May 14th, 2024, 4:41 pm
    Post #303 - May 14th, 2024, 4:41 pm Post #303 - May 14th, 2024, 4:41 pm
    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!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #304 - May 19th, 2024, 8:27 pm
    Post #304 - May 19th, 2024, 8:27 pm Post #304 - May 19th, 2024, 8:27 pm
    Another Sunday morning - another breakfast pastry.

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

    Image
  • Post #305 - May 27th, 2024, 7:29 am
    Post #305 - May 27th, 2024, 7:29 am Post #305 - May 27th, 2024, 7:29 am
    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.

    Image

    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.
  • Post #306 - May 27th, 2024, 10:36 am
    Post #306 - May 27th, 2024, 10:36 am Post #306 - May 27th, 2024, 10:36 am
    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.

    Image

    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=
    Same planet, different world
  • Post #307 - June 2nd, 2024, 9:21 pm
    Post #307 - June 2nd, 2024, 9:21 pm Post #307 - June 2nd, 2024, 9:21 pm
    I left the cardamom on the shelf this week :)

    Blueberry muffin bread:

    Image

    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 :)
  • Post #308 - June 4th, 2024, 6:44 am
    Post #308 - June 4th, 2024, 6:44 am Post #308 - June 4th, 2024, 6:44 am
    Pesto Trapanese on toasted rustic bread, topped with poached egg.
  • Post #309 - June 8th, 2024, 10:23 am
    Post #309 - June 8th, 2024, 10:23 am Post #309 - June 8th, 2024, 10:23 am
    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
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #310 - June 8th, 2024, 10:34 am
    Post #310 - June 8th, 2024, 10:34 am Post #310 - June 8th, 2024, 10:34 am
    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.
  • Post #311 - June 29th, 2024, 1:22 pm
    Post #311 - June 29th, 2024, 1:22 pm Post #311 - June 29th, 2024, 1:22 pm
    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 . . .

    Image
    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=
    Same planet, different world
  • Post #312 - July 1st, 2024, 8:53 pm
    Post #312 - July 1st, 2024, 8:53 pm Post #312 - July 1st, 2024, 8:53 pm
    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:

    Image

    - zorkmead
  • Post #313 - July 2nd, 2024, 10:37 pm
    Post #313 - July 2nd, 2024, 10:37 pm Post #313 - July 2nd, 2024, 10:37 pm
    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:

    Image

    - zorkmead

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

    =R=
    Same planet, different world
  • Post #314 - July 4th, 2024, 3:34 pm
    Post #314 - July 4th, 2024, 3:34 pm Post #314 - July 4th, 2024, 3:34 pm
    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 . . .

    Image
    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=
    Same planet, different world
  • Post #315 - July 14th, 2024, 1:58 pm
    Post #315 - July 14th, 2024, 1:58 pm Post #315 - July 14th, 2024, 1:58 pm
    Made the most out of some 'chorizo de casa' from the meat counter at Carniceria Jimenez in Wheeling . . .

    Image
    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=
    Same planet, different world

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