Category Archives: Breakfast

The first meal of the day, but dishes associated with it can be enjoyed at any meal. Includes main dishes, sauces, egg preparation, cooked grains, or any ethnic breakfast dish. Dishes vary depending on cultural norms.

Breakfast Anyone?

By emilia | Published: November 21, 2011

80 Breakfasts is a blog that covers many cuisine topics, but really its about morning dining, via 80 Breakfasts.

Also posted in Food Photography, Food Writing, Recipes, Writing | Tagged 80 breakfasts, breads, Eggs, Food Blog, recipes | Comments closed

Brioche Revisited

By emilia | Published: November 8, 2011

Freshly sliced brioche. Photo by Donna

Michael has been traveling all around the United States promoting his new book Ruhlman's Twenty. Yesterday he had a long day in New York City where he appeared on the Martha Stewart Show. Michael sends his apologies, as he is nursing a wicked hangover. He returns to Cleveland today and will be appearing at the Fabulous Food Show this weekend. Please enjoy this favorite post of mine on how to Make Brioche. This post reminds you to begin preparing for the holiday season, which is quickly approaching. Original Post Date: November 30, 2010 December is the month for making brioche at home. It's the great holiday bread. Though calling it bread doesn't do it justice. Good brioche is like a cross between bread and cake. Hell, it's really ...

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Also posted in Books, Bread, Bread App, From Scratch, Recipes | Tagged bread baking, brioche, Martha Stewart, New York City, recipe, twenty | Comments closed

An Omelette

By emilia | Published: June 20, 2011

Celebrate the simple items on a menu, they can be just as amazing as a luxurious dish when prepared correctly, via Financial Times.

Also posted in Article | Tagged Financial Times, Omelette | Comments closed

Eggs Benedict From Scratch

By Michael Ruhlman | Published: March 14, 2011

Eggs Benedict: a great way to start the morning after. Photo by Donna Turner Ruhlman

This eggs Benedict post has new recipes for Hollandaise sauce and sourdough English muffins but I have to begin with the angry comment on my Tomato Sauce post. A reader was clearly miffed that I would suggest that anyone who works make their own tomato sauce. Well, I do suggest this, but I hasten to add that it's not homemade or nothing. I've bought jarred tomato sauce when I knew I wouldn't have time to make it myself. It's more expensive, doesn't taste as good and isn't as much fun, but there are only so many hours in the day, and someday there's just no time. My second response to Angry Reader is that he should do this: ...

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Also posted in Bread, Brines, Challenege, Charcutepalooza, Charcuterie, From Scratch, Recipes, sauce | Tagged canadian bacon, complete eggs benedict recipe, english muffin recipe, english muffins, from scratch challenge, Hollandaise sauce, how to make eggs benedict from scratch, poached egg, ruhlman makes eggs benedict from scratch | Comments closed

Homemade Bagels Are a Breeze!

By Michael Ruhlman | Published: January 31, 2011

Homemade Bagels/Photo by Donna Turner Ruhlman

Here is a bagel recipe worthy of the best New York or Jersey deli from a baker in Boone, North Carolina. Bruce Ezzell commented on this blog ages ago and elicited a discussion about bagels, which led to his inspiring journey from being laid off to opening his own bakery. professional baker. I'll let Bruce, @thebreadlist on Twitter, tell the story.—M.R. by Bruce Ezzell I've been baking for 20 years now. Five years professionally from 1989-1994, then what I called 'sanity baking' after that. Newly married, kids on the way, I had to find work that gave me a steady paycheck so I left baking for new careers. The 'economic downturn' changed things for me. I lost my job as the office manager of a high-end construction company in January 2009. Boone, NC, ...

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Also posted in Bread, Guest Post, Recipes, Technique | Tagged bagel recipe, bagels, bread, Bruce Ezzell, bucky dough, Malt Syrup, Owl Creel Breadworks, recipe | Comments closed

Pancake!

By emilia | Published: January 24, 2011

Pancakes are an essential breakfast treat. Learn to make the 1966 David Eyre's pancake. So poofy, so good, via food52.com.

Also posted in Article, Recipes | Tagged david Eyre's pancake, new york times cookbook, pancake, recipe | Comments closed

Homemade English Muffins

By Michael Ruhlman | Published: December 6, 2010

English Muffin Recipe, photo by Donna Turner Ruhlman

I asked two friends, Emilia and Marlene, for help in developing an English Muffin Recipe for the first in a few more #fromscratch challenges. This single challenge was more daunting than expected. There's not much out there in the way of English muffin recipes, and the ones we found were lacking and even our original attempts weren't appealing. I first had a look at Jane Grigson and Elizabeth David, returning to the source of English muffins, just called muffins, of course, along with their sibling, the crumpet, which should have holes in the surface. Both recipes used what amounted to a standard 5:3 bread ratio that was cooked on a griddle. Marlene worked with a buttermilk version for flavor. We had ...

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Also posted in Bread, From Scratch, Recipes | Tagged Breakfast, eggs benedict, english muffin recipe, english muffins, griddle, griddle cakes, nooks & crannies, recipe | Comments closed

Make Brioche

By Michael Ruhlman | Published: November 30, 2010

Freshly sliced brioche. Photo by Donna

December is the month for making brioche at home. It's the great holiday bread. Though calling it bread doesn't do it justice. Good brioche is like a cross between bread and cake. Hell, it's really cake sneaking in as bread. Nothing better on Christmas morning. It's a celebratory bread—rich with butter and eggs. Toast it and eat it with butter. Toast it and eat it with foie gras. It makes extraordinary and delicate croutons. Nothing makes better French toast. And it's fabulous on its own, straight out of the oven. I made it once for my daughter Addison. When she asked for a repeat performance, I wrote the below recipe so that she could make it on her own. She first made it when she was eleven, four years ...

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Also posted in Bread, Holiday, Recipes | Tagged baking, bread, bread baking, brioche, how to make brioche | Comments closed

How To Make Grits
(Sauteed Grits with Sausage and Poached Egg)

By Michael Ruhlman | Published: February 24, 2010

Sauteed grits with poached egg and sausage, photo by Donna

Over the weekend I was working on a recipe based on the traditional low country dish, shrimp and grits. I’d found excellent grits from this company at my grocery store, I tapped my friend and former instructor Eve Felder for her recollections of growing up in Charleston, and I made shrimp and grits for Donna, a late dinner after seeing the amazing Jeff Bridges performance in Crazy Heart. I’d made extra grits so in cleaning up after dinner, I poured the leftovers into a springform pan and refrigerated them. By morning they were solid and sliceable. Donna happened to be setting up to shoot wine braised short ribs and semolina egg noodles. I happened to be hungry. I also happened to have some duck sausage and chicken sausage ...

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Also posted in Charcutepalooza, Eggs, Technique | Tagged Breakfast, Eggs, grits, sausage | Comments closed

Apple-Cinnamon Granola

By Michael Ruhlman | Published: January 29, 2010

Apple-Cinnamon Granola, photo by Donna

This granola smelled so good when it was baking it actually drew Donna out of bed early on a weekend morning—she's a winter bear and not easily extracted from within the comforter. So I had to post, even though I've already posted on granola. This uses the same technique of creating a sweet fruity sauce to toss with the oats and nuts, which I love. Instead of strawberries and banana I used crisp sweet apples (next time I'll see how using Granny Smiths work), pureed in a blender skin and all. By chance, as I was avoiding getting to work by poking around in favorite blogs this morning, and I came across David Lebovitz's granola, which uses apple sauce (from a Nigella ...

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Also posted in Recipes | Tagged Breakfast, granola, oats | Comments closed

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