I've Dangerously Been Reading Cookbooks Again....

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Generic

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Read two cookbooks yesterday. Neither of the class of stuff that I would recommend to others on here, but they both brought up ideas, especially as we get closer to my season... so time to bounce ideas off the wall. (I have hidden or changed some descriptions, because some things are very LOCAL) But basically one was a famous chef's brunch book, which made me wonder why he insists on ruining good maple syrup by mixing it with things... can't simple maple syrup be enough? And the other one was all about deli food... and let's face it deli food is my family background!
We went out to breakfast twice in the last few weeks and I have to say that at least one was an utter disappointment. I still have trouble finding a great way to make potatoes to go as a side, but really... how do I end up at a place that overcooked the scrambled eggs! UGH.
I bought a whole bunch of small 1/2 cup canning containers and I'm going to try to make one batch of canned grapefruit segments in juice. Certainly cheaper than the ones I get at the Cost Club. But I want to can them and have a few in the fridge to offer as they are nice and refreshing when cold, though I know a lot of people shun them... but since I like them personally, they can always just be for me!
I make potato pancakes, but yesterday saw a different way of doing it, using pan frying and basically pureed potatoes, so I have to try those, but I have my doubts that they will be anywhere as good as the ones that I make. But I also need to premake bunches and freeze so I can use to make my version of Eggs Benedict... potato pancake, pastrami, egg and hollandaise. Although yesterday someone suggested a flat version of a potato puff (knish) as something else that can be used instead of the English muffin. Veggie version is avocado instead.
Which makes me wonder how someone would feel if I actually make a version of the potato puff with the egg inside... sort of a mix of egg in a ramekin except it's on top of the potato mixture or maybe potato and spinach mixture.
Orange French Toast Brulee... MoH has suggested a little marmalade and then the sugar to brulee. Still not sold, but may try it. Served with caramel sauce instead of maple syrup.
I just added making Spanish Omelet with onions to the repetoire. Seems to be popular.
And now all I want to do is pull out my bread machine, make challah dough and bake a chocolate babka and try making French toast with it. I saw the most beautiful idea on how to braid the chocolate babka dough. But that's a LOT of work. Why can't someone sell me like 20 kilos of premade challah dough?
Things that left me wondering....
1. Do people like polenta? I do, but I don't know how it will go down with guests. Polenta, braised bitter greens (mustard, kale, dandelion, beet, etc) and poached egg.
2. Eggs Benedict from Texarkana? Texas toast, flank steak, poached egg? I'm just not sure how most people would view something like "cheap" steak on a breakfast table Does this make the Mexican version on a tortilla with chorizo?
3. Chocolate pancakes? I'm worried they would be a little bitter. Again served with caramel, not maple. At least this time I agree, maple doesn't seem to go well with chocolate, especially if you are going to make it very chocolate by adding a little coffee to the mix.
4. Oatmeal in the pancakes. Now this I thought was interesting and it added some cinnamon and nutmeg to the mix. Just wondering about the tooth feel, especially since my pancakes are usually very fluffy and oatmeal, especially if toasted has a nuttiness and a tooth to them.
5. I love coconut. Anyone have an idea for a breakfast that might remind people of coconut cream pie? Coconut pancakes with bananas and caramel? Maybe too sweet?
6. Alsatian Flammkuchen version of breakfast? Some crumbled bacon, carmelized onions, scrambled eggs and goat cheese on a flatbread... not that far from breakfast pizza. Again, not sure how it would go down with guests.
 
NOW I am hungry! Not fair with you too far away to come be a taster for you. I still have those coffee cups if you want to "come an git em".
 
I have been adding cooked oatmeal to my pancake batter for quite some time, along with pecans and cinnamon. The pancakes are not as fluffy, but perhaps a bit healthier.
PS -Generic, please email me off the forum
 
I have been adding cooked oatmeal to my pancake batter for quite some time, along with pecans and cinnamon. The pancakes are not as fluffy, but perhaps a bit healthier.
PS -Generic, please email me off the forum.
I always add cinnamon and vanilla. I have to try oatmeal.
My current favorite is banana walnut.
 
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