Breakfast / Brunch

BREAKFAST OF CHAMPIONS # 60 – “Fruit, Milk And Some Interesting Reading”


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Dear Friends,
while today’s featured breakfast might not warrant a post of its own, I think the accompanying article by Jeremy Taylor, which appeared in  THEFW, will make some interesting reading for my non-professional readers, as well as for my many young cooks and chef- colleagues, who are lucky enough to have entered our beloved profession decades after most of the practices described in this article have been abandoned (at least some of them, in some places).
I don’t want to go into the details and the opinion I nurture about these practices, but those who know me will understand that I believe in most of them to this day 🙂  😦
As for the breakfast on this page, it might not be an example of culinary craft and/or art, but it certainly is an example of the beauty of some of the culinary bounty that is easily available to most of us in its original, God-given state, it’s richness, beauty, and simple awesomeness 🙂
(I know, that was a bit of an awkward sentence, but it just felt good to express the joy that comes to my mind when looking at these pics).
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Bon Appétit !   Life is Good !
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Click here for more  Breakfast Of Champions  on  ChefsOpinion
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“Ridiculously Demanding Craigslist Ad For Line Cook Goes Viral

Thanks to Bloomington, Indiana and America’s desire to stuff their faces like these are the last days of the Roman Empire the job title of chef has grown in stature and prestige.

But before you become a chef, you have to work your way through the kitchen. Farm Bloomington, a restaurant in Bloomington, Indiana, figured there would be so many applicants with culinary stars in their eyes for their line cook position that they posted a Craigslist ad with 44 intricately detailed job requirements.

They include “Only answer ‘yes, chef’ or ‘oui, chef’ and “Always show up to work, even if you are sick as a dog. Let the chef see that you’re really sick and send you home.”

If taken separately, the requirements are overbearing but not necessarily unreasonable. But when you read them all together it offers a horrifying peak inside the id of the restaurant industry.

Harry Shaffer, the general manager of Farm Bloomington, has admitted the ad was posted in haste by a sous chef and the restaurant quickly took it down.

However you can’t really ever erase something from the internet. You can see the entire list that should make any wannabe Food Network star reconsider their path below.

Farm Bloomington Menu

COMMENTS:
Ridiculously Demanding Craigslist Ad For Line Cook Goes Viral | http://thefw.com/ridiculously-demanding-craigslist-ad-for-line-cook-goes-viral/?trackback=tsmclip

To enjoy the full impact of this article, click on the link to the original post just above this line and scroll to the bottom of the article to read 120 comments, of which the majority is quite entertaining and not a few are very funny 🙂
Cheers !
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A Regular Day In The Life Of A Food Blogger

Here is how my usual day-off’s  look like. (I still work part-time)
I don’t go out, I don’t smoke, I don’t drink, and my conversations with Bella are usually pretty one-sided.
Movies and reading a few hours a day.
The rest of the time is usually spent prepping, cooking and eating.
(Bella only helps with the eating).
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Breakfast – Dutch pancake with caramelized fruits
Lunch – Porkchop “Parisienne” with tomato/garlic orzo
Dinner – Sautéed bone-in rib eye with potato and Brussels sprouts
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All in all, a day as any other., nothing exciting, but great food 🙂
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( Post’s to follow soon)
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Breakfast – Dutch pancake with caramelized fruits

Lunch – Porkchop “Parisienne” with tomato/garlic orzo

Dinner – sautéed bone-in rib eye with potato and Brussels sprouts


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Red Velvet Waffles (The Good Ones)

Good Red Velvet Waffles

Good Red Velvet Waffles


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Ever
 since I bought a new waffle iron about a year ago, waffles have become one of my favorite “Quickies” (Get your mind out of the gutter) 🙂
I prep them usually about once a week, sweet or savory, with whatever I dream up that could go well with or within waffles. The one thing I stayed away from were red velvet waffles. Whenever I looked up a recipe, it contained red food coloring, usually about 2 tablespoons of the stuff for 2 cups of flour. Now I admit that I have used food coloring on occasions to  enhance  a color, but I abhor to use coloring as the only means to create color in food.
Of corse, the simple solution is to add red fruit puree for sweet waffles or red vegetable puree for savory waffles. This will give the waffles both flavor and color and eliminates the need for food coloring.
The results are beautiful waffles with a shiny, golden outside and a bright, pleasant and appetizing pink interior with full, satisfying fruit- and chocolate flavor.
And there you have it…….. “Good” Red Velvet Waffles 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Waffles  on  ChefsOpinion
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Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1 cup strawberry coulis, 1 tblsp chocolate powder, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add strawberry coulis, egg yolks and melted butter, fold in whisked egg whites
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Good Red Velvet Waffles

Good Red Velvet Waffles

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Good Red Velvet Waffles

Good Red Velvet Waffles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Breakfast Of Champions # 59 – Tamago Gohan

Rice. Chop Sticks>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan


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While  Tamago Gohan is a quintessential Japanese breakfast, I eat it often and at any time of the day, whenever I want to have a meal that is simple and feels cleansing and light. (To ME it feels cleansing and light 🙂 ), probably because of its simplicity ?
I also frequently enjoy an even simpler dish – plain steamed rice with soy sauce/wasabi drizzled over it and topped with undressed, crisp iceberg chiffonade.
Tamago Gohan in its original form consists of rice, whole raw egg, toasted sesame seeds and a splash of soy sauce. I have been introduced to that version of Tamago Gohan many years ago in Japan, (way before I got married to Maria), after spending the night with a young local lady in a Ryokan just outside of Nakasaki. I must admit that I was very apprehensive at first about the raw egg, but the whole day/night was very adventuresome in so many ways, so why stop there.
Frankly, at that point I was not a big fan of that breakfast experience, but, like so many other experiences one has when young and adventurous, years later when I came across Tamago Gohan again, I remembered it as a more pleasant experience than it actually was at the time. I then started to prepare it at home, slightly adjusted to make it more enticing to me by using egg yolk only instead of the whole egg and adding a knob of soft butter and sliced scallion, which transforms it into a very appealing, tasty dish with great texture. Ever since that adjustment, it’s been an often enjoyed dish in my house, usually accompanied by a piping hot pot of mint tea 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you are grossed-out by the raw eggs, think of the raw yolks in sunny side up fried eggs or soft poached eggs.
If that does not help, maybe use chopped-up fried eggs or poached eggs instead of the raw eggs…….
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P.P.S.
Please use only the freshest eggs possible !!! and handle them with the utmost care !!!!
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Click here to see  ” How to Tell If an Egg is Fresh “ !!!!!!!
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Click here to see  ChefsOpinion’s   ” Fresh Egg Machine 
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Steamed Rice : 

Ingredients

  • 1 cup short-grain rice (I sometimes use basmati)
  • 1,5 cup water

Instructions

  1. Put rice in a bowl. Wash and discard water 3 times. Place rice and water in a heavy pot. Let it soak for 30 minutes.
  2. Cook rice without lid at high heat until it boils. Stir and reduce heat. Simmer covered for 15 minutes.
  3. Let stand covered for 10 minutes, fluff with fork or chop sticks.

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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What a wonderful way to start the day early today – a walk in the park with Bella, a great breakfast with Bella, then a great movie – “Galaxy Quest” (Bella not interested), all followed by a long nap ! (Bella enthusiastically interested again) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Breakfast of Champions  on  ChefsOpinion
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Click here for more Tonkatsu  and  Donkatsu  on  ChefsOpinion
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Tonkatsu sauce  (my way) :

Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.

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BREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honey

BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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BREAKFAST OF CHAMPIONS # 58 - Shrimp Croissant And Fresh Fruits With Kefir And Honey

BREAKFAST OF CHAMPIONS # 58 – Shrimp Croissant And Fresh Fruits With Kefir And Honey

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Fresh Fruit With Kefir And Honey

Fresh Fruit With Kefir And Honey

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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While  I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable  (once in a while, anyway) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Grits  on  ChefsOpinion
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Click here for more  Red Beets  on  ChefsOpinion
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Click here for a recipe using Red Beet Leaves  on  ChefsOpinion
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Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Shrimp And Sardines Pie

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The other day I felt like having pizza.  Or lahmacun.  Or grilled seafood.  Or a nice sardine salad. Or………….
Well, at first I couldn’t make up my mind, but once I opened the fridge and the cupboard, it all came together. The result was this stunner, which was the tastiest seafood pie I’ve ever had. The secret to it’s bedazzling aroma and flavor ? The combination of it’s roasted sardines, shrimp, lot’s of garlic and oregano, the superb pizza dough, the wonderfully fragrant harissa and EVO and a few drops of maggi seasoning.
Can it get any better than this?? Maybe, but not very likely 🙂
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Bon Appétit !   Life is Good !
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Click here for  Pizza Dough Recipe  on  ChefsOpinion
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Click here for  Lahmacun  on  ChefsOpinion
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Click here for  Pizza  on  ChefsOpinion
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Click here for  Seafood  on  ChefsOpinion
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Click here for  Salad  on  ChefsOpinion
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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Mango, Peach And Yogurt Smoothie

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My  old standard smoothie recipe used to be ice, fruit, ice cream and lots of liquor.
I could never get enough of those rum and/or vodka spiked concoctions, which I drank by the bucketful and although they had quite a kick, they always made me feel that I am drinking healthy, what with all that fruit in it…… 🙂
So after I went cold turkey two years ago, I never felt the craving for smoothies, because frankly – no booze? – then what’s the point ?
But then somebody treated me to a smoothie about a week ago and I was hooked again. That particular smoothie was made with just mango and ice, no other ingredients. Although it was pretty good, it was at the same time lacking some more refinement, either in the form of some booze 😦 or some other taste and texture enhancer.
So today I had these slightly over-ripe mangos and nectarines in the cupboard, yogurt in the fridge and thanks to modern appliances, Ice is always just a push of a finger away at the ice-dispenser. I added a bit of organic honey, some 2% milk  –
And just like that, Voilà ! My new favorite drink was born 🙂
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À Vôtre Santé !   Life is Good !

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P.S.
Adding a few jiggers of rum to this………ahhhh….
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Click here for more  Smoothies  on  ChefsOpinion
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Mango, Peach And Yogurt Smoothie

Mango, Peach And Yogurt Smoothie

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Mango, Peach And Yogurt Smoothie

Mango, Peach And Yogurt Smoothie

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Mango, Peach And Yogurt Smoothie

Mango, Peach And Yogurt Smoothie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Steak Salad Recipe # 2371

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Aged beef tenderloin and a hearty salad – if done with love, a wonderful, sexy, perfect fit.
I am usually not a big fan of beef tenderloin because in my opinion, the texture is rather boring and more suitable for a toothless baby than for a grown man.
However, cut into lardon’s, seasoned properly and sautéed really hot until nicely browned on the outside and still rare on the inside, it is the perfect meat to add to a salad.
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Bon Appetit !   Life is Good !
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Click here for more  Steak Salad  on  ChefsOpinion
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Steak Salad Recipe # 2371

Steak Salad Recipe # 2371

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Steak Salad Recipe # 2371

Steak Salad Recipe # 2371

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Steak Salad Recipe # 2371

Steak Salad Recipe # 2371

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Black Plum Bread Pudding

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Plums

Plums

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5  Reasons We Love Plums
By Erika Freeman
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1. “Plum” is often used to describe a deep purple hue, but in fact plums come in a wide spectrum of colors, such as black, yellow, red, pink, even green.
2. Dark plums (purple, black) are full of anthocyanins and proanthocyanidins, antioxidants that give them their color and are associated with helping to keep the heart healthy and the brain sharp.
3. Without the plum, we wouldn’t have prunes! Oh, but excuse us, we call them “dried plums” now. (In 2000, the prune was renamed to make it easier to market—apparently prunes’ reputation as a fruit to keep you regular was no longer a selling point.)
4. They have an au naturel protection; called a “bloom,” it’s a natural wax coating the fruit produces to keep its skin from losing water. Look for the whitish-silvery bloom: it’s also a sign a plum hasn’t been over-handled.
5. This juicy sweet treat has only about 36 calories.
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This plum bread pudding was the glorious end to a great meal I had with my friends Laura, Fernando and André at my house the other day.
It was the first multi- course dinner I hosted at home in four years and it reminded me how much I miss these gatherings with great food, drink and company that were so common and frequent at the homes Maria’s and I shared for so many years in times past. Happy dinner parties were the highlights of our social life when she was still alive and sometimes I miss them, along with so many other things we shared.
Although Maria was not physically present at this dinner, her spirit was with us and so it was only the second social gathering I was happy at since her passing.
(Xmas dinner at Dieters and Chachas house being the only other occasion) 🙂
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So, while the seafood salad, tenderloin steak, flat iron steak, teriyaki cauliflower and tomato/garlic pasta were delicious, the highlight was the dessert in the form of this black plum pudding.
Plums are wonderful to prepare cakes and tatin’s with, superb for marmalade and compote and, as you can see below, just perfect for bread pudding.
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Bon Appétit !   Life is Good !
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Click here for more  Bread Pudding  on  ChefsOpinion
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Bread And Black Plum Pudding

Bread And Black Plum Pudding

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Bread And Black Plum Pudding

Bread And Black Plum Pudding

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Bread And Black Plum Pudding

Bread And Black Plum Pudding

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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