Tag Archives: breakfast

My Favorite Breakfast

biscuits-gravy

Weekends are when I have time for a leisurely morning at home. I like to putter through my apartment sipping espresso, doing random tidying and half listening to my morning playlist of Tame Impala and Parisian bistro music. At some point I realize I truly am hungry and enter the kitchen in earnest looking for something delicious yet soothing.

I truly do miss having poached eggs at times, except for the unfortunate side effect of, you know, death, should I ingest an egg.  However, I still crave that creamy, soft comfort food kind of dish that appeals on a lazy morning. And the answer to that craving now for me is biscuits and gravy.

My first experience with biscuits and gravy was a truck stop at the base of the Grapevine on I-5.  I was with my mom and we were heading to LA to visit grandma.  In our family, a road trip meant that we had to pack the car and depart usually before 5:30 am. I have no idea why this insanity was inflicted upon us poor kids and my poor mom, but there you are, up at at ’em, bleary eyed well before the break of dawn, and completely ravenous by the time the Grapevine rose up ahead of us at the end of the San Joaquin Valley.

At the truck stop, an actual trucker in a John Deer hat (or something like it) was chowing down on a massive plate of a fried ham steak, eggs, and something I didn’t recognize but needed to know more about, and it turned out to be biscuits and gravy.  I have been hooked ever since.

Mom’s sausage gravy is a winner, with an entire pound of good breakfast sausage skinned of their casings and browned in a skillet, flour added to the scant amount of fat left in the pan after draining, and whole or skim milk stirred in vigorously.  This was all taking place while buttermilk biscuits were rising in the oven.  My job was to make mom her coffee, a pour over in a Melita cone, and to set the table and to fend off the cat from eating the slices of cantaloupe set out on a small bowl on each placemat.

These days, I have perfected an egg-free biscuit recipe, and during this time of year when morels are popping up all over the place, I have made morel gravy instead of sausage gravy.  Add a glass of prosecco and some espresso topped with bourbon whipped cream, a couple of biscuits and gravy are the perfect prelude to an epic post-breakfast nap, preferably with a James Bond movie on TV.

Whether you have access to morels or another mushroom, or prefer sausage, I hope you try this comforting breakfast dish, with or without a John Deere hat.

Recipe:  Sour Cream Biscuits with Sausage Gravy (with Morel Gravy option)

 

 

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Breakfast Serenity – Maple Biscuits

I was inspired the other day when I was going through old photographs and found a picture of a recipe from an old book shared by a friend on Twitter.  The idea of maple biscuits and a cup of coffee sounded just the perfect thing for my first weekend in the kitchen after a long absence due to influenza and bronchitis.

I put my iPad on top of the fridge and started watching Two Fat Ladies make a picnic lunch in Wales, and prepared the biscuits while I slipped on some hot coffee from my favorite mug and saucer from a potter in Sedona.

The biscuit dough came together quickly while my little convection oven preheated. After a disastrous attempt to use my favorite springform pan, which developed a leak for some inexplicable reason, I successfully transferred everything to a cake pan and put the biscuits in the oven.

  

The instructions said to eat them warm and to eat them all, and although I couldn’t possibly can finish this entire pan I am a bit ashamed to say how many I actually did consume.

  

The biscuits are baked in a heavenly soup of melted butter and maple syrup, which infuses into the bottom of the biscuit a bit and leaves a delicious warm pool of maple to dollop on the top of each biscuit. 

I may have to make these again tomorrow for my friends!

Printable recipe

A San Francisco Special Breakfast & DOLE’s Peel The Love Banana Cabana Tour

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I have been battling food allergies for a few years now, and was therefore ecstatic to discover that most of the tropical fruits do not set off my intolerances, so I have been indulging in bananas a lot.

Not only are bananas delicious and the ultimate comfort food, they are high in B6, vitamin C, iron, magnesium and potassium, all of which are really helpful with my efforts to heal.  When DOLE approached me to be a Peel the Love Blogger Ambassador I was delighted!  I do “peel the love”, every day!

People take bananas for granted, and forget how versatile and useful they are, for example, I have been using them as an egg substitute, in addition to eating out of hand for my morning breakfast. This weekend I made a true San Francisco treat, sourdough banana pancakes.

There is something in the air in San Francisco that makes our sourdough special, so my sourdough starter gets used for great bread but also for great pancakes.  They are so light and fluffy and and the addition of bananas offsets the lashings of butter and maple syrup from Quebec that I slather on liberally.

I like to add sliced bananas inside the batter while the pancakes are baking, then cover them with a bit more batter so they do not stick when you’re ready to flip them over.

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Today I used my “status” pan, as Julia Child calls it, a lovely polished aluminum crepe pan with a Bakelite handle, a gorgeous vintage piece I found at an estate sale years ago. It made the pancakes crisp up to the most perfect color of golden brown.

As an extra treat, I cooked the bananas first in a Bananas Foster sauce, and then we used a little of the extra boozy syrup to spread over our pancakes like some sort of fantastical boozy jam.

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Speaking of Peel the Love, I learned recently that I have been opening bananas incorrectly my entire life.  Now I open them like this and it’s so much easier!

I showed my sister this trick over the 4th of July weekend and we we were both astounded that we had never figured this out before. Thank you, internet.

I think it’s interesting to note that most of our bananas in the United States come from DOLE, and the only state where bananas in the US are grown are from the DOLE farms in Hawaii. Hawaii has more than just pineapples!

Peel the Love - Hi-Res

This summer DOLE is holding a national tour called Peel the Love :”Banana Cabana Tour” and they’re coming to the Bay Area next week. They will be featuring unique recipes and ideas for parties and to ideas perk up your every day with bananas. If you’re nearby, go check out the fun, and meet Bobbie, their banana mascot.

Image 05 - Peel the Love Logo

  • Aug. 7 – Grocery Outlet (125 Hickory Blvd., South San Francisco)
  • Aug. 8 – Grocery Outlet (125 Hickory Blvd., South San Francisco)
  • Aug. 8 – Nob Hill Foods (270 Redwood Shores Pkwy, Redwood City)
  • Aug. 9 – Nob Hill Foods (2531 Blanding Ave., Alameda)

Elsewhere in the nation, the DOLE jeep and Bobbie the Banana will be appearing here.  Yes, there will be bananas, lots of them.

 

Thank you, Dole, for this opportunity to be a Peel the Love Blogger Ambassador!

Recipe:  Sourdough Pancakes (with Bananas)

Recipe: Bananas Foster

Learn more about the Peel the Love “Banana Cabana” Tour here!

Fascinating banana nutrition facts here

Please note this is a sponsored post and I was compensated by DOLE. The opinions herein are my own.  The Banana Cabana Tour is still a lot of fun and the recipe here and my opinions are my own. I hope you enjoy it!

Citrus Walnut Sticky Rolls

I freely confess that I am a big fan of the Pillsbury orange sticky rolls that come in the cardboard tube at the grocery store.  As a kid we were not allowed junk food except a box of any cereal we wanted around our birthdays, Hostess ding dongs when we went sailing, and these orange sticky rolls around the holidays.

pillsbury

Ohh, naughty!

As an adult, naturally, I felt the wild rush of freedom and indulged myself frequently in these rolls and then felt quite guilty for consuming a product full of trans fats and who knows what else.

This weekend I deliberately did not book anything for Saturday so that I could have a rest day at home. I planned to knit and recreate my childhood favorite holiday treat but in a healthier fashion.  It worked for the most part but I learned an important lesson.

The recipe I concocted for the sweet roll dough was quite healthy, it is a yeast risen dough similar to that used for cinnamon rolls but instead of egg yolks and lashings of butter I used fruity olive oil from Lodi.

The dough rose in my giant Wovo salad bowl for 90 minutes while I watched scifi shows on Netflix, knitted a shawl and sipped lungo shots of espresso.

Olive oil dough rising
This is a 10 quart salad bowl, almost brimming over with yeast dough

For the filling I zested some citrus – oranges and a grapefruit – with a microplane grater and mixed this into sugar, then added some juice to make a slurry to spread over the dough.

Getting busy with a citrus sweet roll filling
my apartment smelled wonderful at this point

I used a few tablespoons of the fruit juice to make a paste, then sprinkled over walnuts from Sonoma County that I toasted in a skillet.

This filling was inspired by some random food show I saw where a diner chef made enormous sweet rolls well sanded with sugar and butter.  In trying to make these healthier I omitted the butter entirely.

I rolled out the dough to a large rectangle, applied the filling and then rolled up the dough on the long edge to form a log about 16″ long.   I cut the log into about 12 even pieces and filled up a buttered pyrex baker.

Citrus walnut sweet rolls rising
About halfway risen

You can see how generous the citrus-sugar filling was and there were plenty of walnuts to go around.  I think perhaps I should have put fewer rolls in the pan though.

I had too many to fit so I made up an extra pan in a tin pie plate.  Lagniappe for the chef!

Bonus pan of sweet rolls
Ready to rise before baking

My apartment was nice and warm on this very foggy, dark day, and after about 45 minutes the rolls were puffed and yeasty and looking pleasantly plump – ready for the oven.

After baking I made up a quick frosting with more of the citrus juice and powdered sugar.  Despite using almost a full box of confectioners sugar there was barely enough icing to cover the rolls in both pans.

There is never enough icing
browned to a toasty golden

The aroma from the oven was mouth-watering.  A whiff of orange with a hint of grapefruit, the sweet sugar icing melting in between the rolls, citrus sugar caramelizing the walnuts, the yeasty baked rolls with a tang of rich, fruity olive oil, they smelled just like Christmas in my childhood home.

The citrus sticky rolls were best eaten warm out right out of the oven, but truthfully I think they would be much improved with some melted butter in the filling.  The icing wasn’t quite what I wanted either, I need to tinker with that a bit I think.

Citrus walnut sweet rolls

So luscious

I won’t admit how quickly this pan of rolls disappeared and will firmly disavow any knowledge of my actions.  They needed to be reheated if you don’t eat them right away.  Despite the liberal buttering of the baking pan they were hard to remove because of the caramelized sugar on the bottom.  They were not as tender the next day either and this is where I think the butter is essential.

The recipe includes the addition of butter but you can omit as your conscience dictates.  They were really wonderful and toothsome as is, but next time I make them I will use butter.

Citrus Walnut Sticky Rolls recipe 

Pop Tart Prowl

Sometimes an event comes along that you just can’t say no to, I mean, how can you turn down a pop tart?

Eating pop tarts has been a pleasure reserved for my adult life only. Growing up my mUm never allowed such things in the house, not that I felt deprived mind you, considering her baked goods and my own creations were far superior to a dubious box of fat, sugar and preservatives from the store.

Last year while languishing on my dearest friend L’s couch in front of a crackling fire in the wilds of Santa Fe (and I mean it when I say wild. The coyotes were circling the house that night and the Great Horned Owls were crunching away on the gravel on the roof, it was mind-blowing.) my dear pal asked me if I wanted a pop tart. It was 10:00 pm, we were watching silly movies and had consumed ridiculous portions of posole not all that long ago. Naturally I said yes and a few minutes later she delivered into my grasping hands a serviette with a steaming hot toasted apple cinnamon pop tart. It was flaky, with a well seasoned fresh tasting apple filling with plenty of cinnamon. We promptly had one more each and some tea and then just as promptly zonked out on our respective perches like a pair of tired toddlers.

Later, I was delighted to learn that the pastries came from Natures Path and that they were organic and pretty clean otherwise. My guilt felt assuaged somewhat but in my heart of hearts I missed my Mom’s jam turnovers, my childhood pop tart equivalent. I have never attempted them because of my dread fear of rolled dough but this is something I plan to rectify soon.

So fast-forward to the present day and to my meeting the tres charmant Rachel Saunders and her incredibly lush book on jam. Rachel created the Blue Chair Fruit in the East Bay and has been making and selling her incredible jams at various farmer’s markets in the Bay Area and online. I lucked into a copy of her newly released book and it is well littered with post its and slips of notes of the recipes I plan to try and photos I just cannot stop gazing upon. Her book has taken up permanent residence on my lap and I cannot wait to tell you more about it (soon!).

A local eatery in Berkeley announced they were having a pop tart party using Rachel’s jams and that she would be there in person to sign her incredible book so naturally I inked that invitation into my calendar and was delighted when my pal Luna of Luna’s Kitchen Magic said she could join me. Who better than my sister-friend, a trained pastry chef, to accompany me on a quest for pop tarts.

This Saturday, a bus trip, a BART train, another bus and a long walk later, we arrived at Summer Kitchen Bake Shop‘s door. It was most definitely worth the effort to get there to see the darling Rachel again, and to eat pop tarts! We received a warm greeting but Rachel had a line of eager fans waiting to chat and over her shoulder I spied trays of pop tarts so we sidled by and headed to the cashier.

We ordered one of each of Summer Kitchen’s pop tart creations to munch along with a cup of Blue Bottle coffee for me and an omlette sandwich for the both of us.

The eatery is adorable, high ceilinged and a long counter in front of the grill with a few tables in front on a charming stretch of College Street. We snagged a few stools at the counter and began watching the show, our sides warmed by the pizza oven that anchored the end of the space. It was really challenging to perch like vultures and watch the grill cook make plate after plate of gorgeous sandwiches knowing we couldn’t order everything.

But first we gazed upon the gorgeous pop tarts. Look. Drool. Don’t you wish you were there?

The sweet pop tart had slices of the first of fall’s new crop of Fuji apples topped with Blue Chair Fruit strawberry jam, drizzled with royal icing and dashes of sugar sprinkles. The savory pop tart was filled with Blue Chair’s spiced tomato-bourbon conserve and goat cheese, and topped with shreds of Parmesan. Holy cow! They were simply fantastic. Flaky, thin, buttery pastry, still warm from the oven, pleasantly plump with the fillings and so tender. My toes were wriggling with delight as I nibbled slowly, trying to make them last, washed down by the mother’s-milk of Bella Donovan blend from Blue Bottle. I was beginning to regret only ordering two to share.

Meanwhile, our deft grill cook had crisped thick slabs of my personal local favorite bacon from Golden Gate Meats, slivered an avocado and turned out a perfectly blonde curling shell of a four egg omlette awash with fresh herbs and butter into a soft torpedo roll. Why have I never thought of an omlette sandwich before? It was ridiculous, as Luna is fond of saying.

Nirvana.

I was distracted by the sight of the pastry chef making more pop tarts. Scrutinizing her technique and taking notes we watched her roll out sheets of pastry, top with the juicy apples and dollops of ruby red jam. How I coveted that huge bottle of jam! Behold, the birth of a pop tart.

While they were baking the grill cook made tiny sliders of beef patties topped with blue cheese, piled them into a torpedo roll slathered with tarragon aioli and heaped with mounds of steaming mahogany caramelized onions, slices of pink heirloom tomatoes and handfuls of wild arugula. I am smitten.

Sadly, most of pictures did not come out. The cook was grinning at me shyly as I tried to capture the action, occasionally pausing to let me snap a shot. Now more than ever I wish I had a camera!

Then, to my right, the pastry chef pulled out a huge tray of naked chocolate cupcakes and scooped huge spatulas full of cream cheese frosting into her KitchenAid to fluff up before piping it into graceful spirals on the cakes. Our seatmate, a precocious 5 year old, scored a spoonful of frosting, lagniappe from the chef, lucky thing. The chef scattered chocolate pearls on top of the cupcakes and popped them onto pretty cake stands. If only I could have eaten more!

Then the grill chef began making crispy chicken sandwiches and grinned when I piped up that bacon and avocado would go well with that sandwich, and more of that custard yellow aioli. I realized I wasn’t the only one watching the action. Intently peering through the counter and offering play-by-play was a young man, perhaps 10 years old. Young Jerry is a foodie in the making, he was commenting on the aioli and I explained what that was. He smacked his lips. We watched another burger torpedo being prepared. He hadn’t tried that one, he explained, and sidled over one stool closer to me. I remarked that I hoped the grill chef would make a chicken sandwich again, and then he did! Amazed, Jerry asked how did I know the cook was going to do that? “Magic”, I said, and grinned, then Jerry asked me if I played cards, like Pokemon… His dad laughed and asked Jerry to return to his seat and they finished their pop tarts. Little Romeo!!

Luna and I watched as another batch of fruit pop tarts got their slathering of icing and sprinkles and sadly bid the cooks adieu.

We were delighted to meet in person Charlene Reis, the owner of Summer Kitchen, with whom we had been chatting incessantly on Twitter, and made plans to have a craft night soon. Rachel introduced me to her charming husband and helped me select jars of her jams to take home. I was thrilled to score the last jar of the spiced tomato-bourbon conserve and we agreed bourbon was a magical ingredient, like vanilla, but better. I exclaimed over my last purchase of Rachel’s blood orange marmalade and told her how that jar, which I bought at her book signing at Omnivore, disappeared in two days with the help of an Acme herb slab, Manchego cheese and some prosciutto, quite possibly the best sandwich I have ever invented. Another jar of Rachel’s three fruit marmalade got stowed away in my bag and Luna and I made our farewells.

We strolled down the street and stopped into a sweet shop, several card shops and then to our next stop, Ici.

Ici is an ice cream shop that has an impressive pedigree, its owner worked at Chez Panisse no less, and they usually have a line several store fronts long. Somehow we chanced to be there at just the right time with no line and popped in for a scoop. I chose the lemon ice cream with pinenut praline and an ocean of hot fudge. The combination of creamy lemon and rich fudgy chocolate is truly magical. Luna hit one out of the park with her choice of pear huckleberry sorbet with burnt caramel sauce (picture here). We plopped on a bench in front, another minor miracle, and thoroughly enjoyed our little treat.

As we were leaving I noticed their decorations of crocheted ice cream cones and vowed to knit some soon.

We planned next to visit Amanda’s on Shattuck and decided to work off our breakfast by walking there.

Just like Calvin Trillin we decided to have a snack before lunch and stopped into Crixa’sCakes for tea and pastries.

Fall has arrived in Berkeley and I was regretting my sandals but was grateful for my new leaf-green velour fleece jacket. We sat outside at an iron table as leaves scuttled by on the cobblestones, sipping our steaming Moroccan mint tea and stunning Hungarian pastries. The Hungarian version of pirogue was very good, how can you go wrong with buttery pastry filled with potato, cheese and dill?

We fought a fork-dual over the last bite. Divine! But then we split a pastry amusingly called Fatima’s thighs. More of the buttery, flaky pastry was curled around a rich filling of walnuts, julienned apples, currants and scented with orange flower water, then heaped with powdered sugar. I dusted off my pants which were liberally dotted with sugar and was transported to a memory of eating beignets with a dear beau in steamy sticky New Orleans. We used to laugh that I should never wear black around powdered sugar, something that would have come in handy at Crixa’s!

Another reason to visit Crixa is a street sign pole outside that has been yarnbombed, it is just so adorable.

Awash in tea and feeling all buttery we continued our stroll through Berkeley, marveling at the odd fall clouds in the sky, a building decorated with sculptures of sea life, pots of tomato plants tucked away into doorways, and the unusual people who populate the area. It is so pleasant to stroll with a friend, to be able to walk without rushing. Luna slipped a small sack into my bag, a Springerlie cookie from Crixa, what a treat! We exchanged thoughts about soul mates, shared stories of our siblings and tales about ravens and crows as Brother Crow cawed above our heads.

Our next stop was Stonemountain & Daughter Fabric shop, a place awash with the cutest, kitchy fabric. An entire row of bolts was devoted to food designs and we danced down the aisle singing the Coconut Song, imagining an apron made with a coconut pattern and lime fabric for pockets. I could not resist a few yards of an adorable mushroom fabric. We are taking a sewing class there in a few weeks, and I will make myself an apron to cheer up my kitchen during our drab SF winter. Suddenly we imagined ourselves buying most of the store’s stock and sewing up creation after creation!

The imaginary budget depleted we headed out to Amanda‘s for their house-made spicy ginger aid and a crunchy garden salad. I was tempted by their array of spiced nuts, burgers, sweet potato fries and sodas but couldn’t manage another bite. Luna crunched her salad and shared her ginger ale, which was exceptional.

To my surprise it was nearing 4:00 pm! We visited the pretty library for a small break and then meandered to Trader Joe’s for dinner fixings. I treated myself to a rib eye and ingredients for a pizza dinner another night. How does pizza made of naan with smoked Gouda, Asian pear and prosciutto sound? I thought I needed to make a pot of caramelized onions next week too, and buy bags of sweet onions.

Lugging our goodies to BART, we luck out and the next train was in two minutes, and I was home in a half an hour. I quickly stowed my groceries before sinking gratefully down into a chair to slip on thick wooly socks and settle on the settee for a nap. Five hours later I woke up! Completely missing dinner means I can indulge in steak and eggs for Sunday breakfast!

It was great to explore a new area and have home-made pop tarts and all the other treats that day. I plan to borrow a friend’s kitchen soon to make jam from Rachel’s adorable book, and to make pop tarts perhaps on my next Girl’s Night In. Stay tuned!

…………………………..

Resources:

Blue Chair Fruit
Jam, jam classes and the Blue Chair Jam Cookbook here:
http://bluechairfruit.com/
Also at the Temescal and Grand Lake Farmers’ Markets

Summer Kitchen Bake Shop
2944 College Ave, Berkeley, CA 94705-2204
Open Daily 9am-9pm
(510) 981-0538

Ici
2948 College Ave, Berkeley, CA 94705
Open Daily
(510) 665-6054

Crixa Cakes
2748 Adeline Street, Berkeley, CA 94703-1205
Open Tue-Sat 9am-6:30pm
(510) 548-0421

Stonemountain & Daughter Fashion & Quilting Fabric
2518 Shattuck Avenue, Berkeley, CA 94704-2722
Hours: 11am – 5:30pm
(510) 845-6106

Amanda’s Restaurant (Feel Good Fresh Food)
2122 Shattuck Ave, Berkeley, CA 94704
Hours: 11am – 9pm
(510) 548-2122
http://www.Amandas.com

Breakfast Confessions

I have a few confessions when it comes to breakfast on the weekends.

  • I always like to eat breakfast in my pajamas…. (and no cameras are allowed for that!)
  • I like to listen to reggae in the morning.  This album was recommended by a cab driver; Damian Marley, Halfway Tree.

I always listen to reggae at breakfast.

  • My favorite way to make coffee is in the Moka pot. It makes one and a half cups, which is just perfect for me.

My favorite way to make coffee is in the Moka pot.

  • If I don’t want coffee I will make myself a pot of tea using my breakfast set.  Yorkshire tips is my favorite in the morning, hot and sweet.

Being home on a Monday is fantastic

  • I like eating breakfast alone, because I can have five pieces of bacon and no one will judge me. Or, try to steal a piece. Yup, that is all for me.

A bit of heaven

  • I like to eat with an audience.

I like to eat with an audience.
(“Everyone in here is staring at me….”

  • I hate jars on my table. These pretty vintage pressed glass jam pots make me very happy. I think the jam tastes better too.

I hate jars on my table; these make me happy to use.

  • Breakfast is always better with a little Hatch green chile. Except maybe pancakes. But then again, I haven’t tried that yet, hmmm.

Breakfast is always better with a little Hatch green chile.

  • Coffee tastes better in a hand-thrown cup and saucer. This pair is from an amazing potter in Sedona, Mary Margaret. I have been collecting her pieces for 15 years.  Not only does it taste better but it stays warm longer, which is a huge plus in foggy San Francisco!

Coffee tastes better from a hand-thrown cup and saucer.

  • I like agave or honey in my coffee.
  • I like protein for breakfast, it always makes me feel better. Poachies are my favorite, but I like the yolk cooked until it is almost jelled through. But I must have a piece of toast under my egg.

Beauty shot

  • For scrambled eggs, I always spoon the eggs on top of the toast and take a bite.  This seems to perplex my family and friends and I have no idea how this started.  I suppose Emily Post would not approve, hence why I like to eat breakfast alone!
  • I always save a piece or half a piece of toast to eat with jam. It’s my breakfast dessert!

I like to save a piece of toast for a spoonful of jam.

  • Local eggs always taste better.

2 green eggs! 2
(especially the green ones)

  • It is a cook’s privilege to lick clean the jam spoon. Mmmm, homemade blueberry from Sue B!

It is a cook's privilege to lick clean the jam spoon.

  • After 11 years he is still hopeful for a handout. Or to be pet. I am never sure.

After 11 years he is still hopeful for a handout.

  • I hate sitting at table with dirty dishes in front of me, even if there is bacon left.  The bonus to this is that my breakfast dishes are always done immediately.

I have sitting at table with dirty dishes in front of me, even if there

  • The post-breakfast nap is the best….  See you later!

What are your breakfast confessions?