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 I don’t think I had ever eaten bagel until I was an adult, at least not a memorable one. When I was a kid, living in our small town, the only bagels available were in the “special” section of the frozen food case. There were maybe three packages of “plain” or “egg” bagels at the end of the food case. It wasn’t until the Silvers moved onto our block I never knew anyone who actually ate them.
As an adult I started seeing “fresh” bagels in the bread section of our supermarket and loved them. I could choose plain, egg or onion and once I toasted them and spread a half-pound of cream cheese on them they were to die for. Later, Mia and I encountered a Noah’s Bagels whilst at a seminar in Portland, OR; The incredible bagels at Noah’s were huge, chewy and topped with an enormous amount of deliciousness. I was hooked. [...]
Waffles need not be syrupy sweet and relegated to breakfast! Waffles can be many things such as my Chocolate Waffle Layer Cake or served piled with Fried Chicken, a Southern favorite. This Cheddar and Blue Cheese Waffle is a wonderful lunch treat served piled with diced Spring onions and creamy sour cream. Serve with a crisp Sauvignon Blanc and toast the decadence of waffles and cream for lunch!
When you work with this waffle think savory not sweet. Change it to your taste but add things like tomatoes, roasted peppers, red onions, slivers of ham or bacon, even medallions of pork or grilled chicken breast. This hearty waffle will support a light luncheon or a protein heavy main meal.
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Cherries are not my favorite, don’t know why they just aren’t. That said, there are a couple of cherry dishes that have a place in my heart – my Great-Crama’s Cherry Rolls, yum! And Cherry Pudding which was a Mennonite dish that was more akin to what we would call a cake, served warm with “cherry sauce” and cream. Good stuff!
Sterling is coming home tonight and needs to get back to SLO in the early afternoon tomorrow so I don’t want to spend a bunch of my time cooking breakfast in the morning. I think he’ll love this Kirshkuchen and I can prepare it this evening before he arrives. Hot coffee, Kirshkuchen and time with our son in the morning will make this an excellent Sunday morning. [...]
 On Sunday Morning, Mia and I like to watch Sunday Morning on television. Most times we have a cup of coffee and maybe some cake whilst watching the show but other times I like to make a panino to start our day. Crispy bread stuffed with bacon and eggs make a wonderful start to the morning.
This panino is definitely a fusion of cuisines; made with crisp Italian artisan Ciabatta and finished in a sandwich press but filled with classic American Bacon and Eggs. Yummy!
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Huevos Rancheros are Ranch Style Eggs and there must be a million ways to prepare them. I like to cook them over easy and then add some Salsa Enchilada or Salsa Roja to the pan to finish them in. Huevos Rancheros are Ranch Style Eggs and there must be a million ways to prepare them. I like to cook them over easy and then add some Salsa Enchilada or Salsa Roja to the pan to finish them in. Excellente! [...]
Dense and sweet, Liège Waffles are more cookie than, what we would normally think of as, a waffle. Like the Dutch Stroopwafel, these are made with a somewhat heavier batter (almost dough). Rich with eggs and butter and lots of sugar these are a treat one would not indulge in often [...]
My French Almond Butter Cake is a wonderful pastry with a delicate crumb, perfect with coffee or tea, delightful fresh from the oven or served room temperature later in the day. All by itself or with freshly whipped cream and berries or cherries the delicate crumb lingers on the tongue with the sweetness of freshly ground almonds and butter. [...]
Roasted Pepper Quiche
When I was in my twenties a book came out entitled “Real Men don’t Eat Quiche”. The book, if I recall correctly, was on the best seller list for most of a year or so. The book was a satirical look at the masculine stereotypes.
Quiche-eaters were effeminates, according to the author, who lacked masculine [...]
When I was a kid my Grama would make this tremendously delicious bread called Bubbat. It was usually made on Saturday and served on Sunday after church. Bubbat, an egg rich, sandwich like, breakfast, lunch or dinner bread. All I know is as a lover of anything starch this stuff was close to heaven. [...]
Pain perdu is one of my very favorite breakfast foods. French toast as we call it in the US has little resemblance to the actual “lost bread” that is consumed in France, Belgium, Canada and a few other regions which are influenced the diaspora of French people into other regions.
Indeed, when I say it is my [...]
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