Cooking & Baking
Related: About this forumBreakfast Wednesday 29 May 2024
Coffee first & toast
My niece and nephew & 2 of the cutest kids on in US are passing by around 9
am. Their BigMomma go to meet them yesterday.
I am richly blessed
So sometime around 9 I get more.
Yall do more to make happy today
Emile
(29,833 posts)and a fried egg.
Enjoy visiting with family Iris, that sounds like fun. Sounds better than what I have planned, staining our deck.
Good Morning 🌞
irisblue
(34,265 posts)And both sides asked to to be with them. They asked! Not a duty, they asked
I am a richly blessed !
gademocrat7
(11,166 posts)Toasted everything bagel with cream cheese, soon.
Happy you have family coming for a visit.
Good morning🤗
twodogsbarking
(12,228 posts)Good morning to you. I ate toast with peanut butter and coffee black.
Yonnie3
(18,112 posts)It is very quiet in the neighborhood this morning. I'm the only one up and will sip my second coffee on the porch.
Enjoy your visitors.
LeonidPlanck
(231 posts)Well, I do it all the time, but I love the tradition of the Mother Sauces and Daughter Sauces. The city I live in has the largest farmers market in my state and it truly is an event. First we go down and grab some eggs from the local farm and a really fresh sourdough baguette from the boulangerie thats about a block away. Its a lovely stroll and we always stop to visit my dad in his memory assistance home. Were very outdoorsy and I know quite a few places to hunt native mushrooms in both the spring and fall throughout the state.The market provides us with things like fresh peppers that I can smoke, huge Genovese basil and fresh lox. I do this thing where Ill start my double boiler and just get it warm, slab the bread into 2 inch portions and start breaking some butter in a skillet while Ive got a pot of water with a splash of vinegar for soft poaching a few eggs. The trick to wild mushrooms is to brine them overnight so the larva evacuate (I know it sounds gross, but its worth it). I always start with the mushrooms and from there-on everything happens super fast so your range is crowded but everything happens in sequence, you just gotta be on your toes! I fry the mushrooms, usually Boletus or Morels in some butter and reduce heat to let them relax, then 2 times flambé with a shot each of cognac. While thats happening I soft poach a few eggs and fry thick slabs of the baguette in the broken butter, just to the point that the Maillard Reaction happens. Mushrooms come-off, bread gets plated with a thick slab of Gouda from the farm down the road, then I go to work on my Hollandaise: four egg yolks in the double boiler, squeeze half an over-ripe lemon, a shake of salt and twice as much paprika than Julia prescribed (in her book My Life in France) and whisk until you feel like the Hulk. Voila! Once the Hollandaise is done the eggs are perfectly soft and the mushrooms go on the Gouda, then the lox, then an egg and drench with Hollandaise and a little fresh basil. Served with piping-hot pot of Lapsang Souchong tea (if you like black tea, try to find some!) and followed with a mimosa. Before you know it its noon, youve gone for a three mile walk, visited friends at the farmers market, fed someone you love, taken a minute to watch the birds at the lake and had a very special morning. Best brunch ever! She calls it Gregs Benedict and does this silly little dance while she sits down at the table that her mom tells me she did as a child whenever she was excited about the dinner. The neighbors get the remaining hollandaise. She really is my culinary muse.
MissMillie
(38,962 posts)coffee