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Posts Tagged ‘breakfast’

I feel like eggs benedict is what classy people order at brunch in the city. At least that is how this dish makes me feel when I see it on a menu. While brunch is definitely a thing on the west coast, it is almost a part of life here on the east. You won’t hear any complaints from me, since the combination of hollandaise sauce, poached eggs, and a mimosa can be either the beginning of a great weekend, or the bookend to a fabulous night out.

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Crab Cake Florentine at Honey Honey Cafe in San Francisco: Poached eggs, crab cakes, spinach, and an English muffin with a side of tangy spiced potatoes.

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Eggs Chesapeake at The Old Ebbitt Grill in Washington, DC: Poached eggs, jumbo lump crab cakes, English muffin, and old bay spiced hollandaise sauce, with a side of cheesy grits.

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Benedict Johnny at Jane in New York City: Poached eggs, chicken sausage, tomato hollandaise sauce over crispy polenta cakes, with a side of home fried potatoes and peppers.

There might be a day where I get pancakes instead, but right now I choose brunch places based on their eggs benedict options!

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I feel like in every country I visit, there is one dish or snack that I feel compelled to consume as much of as possible during my trip. In Thailand, it was mangos and coconut milk sticky rice and in Korea, it was hotteok .

In Taipei, it was hot soft soymilk pudding with a sweet peanut soup and sweetened red beans. You can find dou hua 豆花 in many Cantonese dim sum restaurants, usually served with a sweet ginger syrup, and sometime I see it in Japan, drizzled with a black sugar syrup. Taipei serves it up at stalls devoted to Chinese style desserts soups, and you can add a variety of sweetened beans, mochi made of taro and yam, and jellies to your order.

My standing order was dou hua with hot sweet soy bean milk, boiled peanuts and sweetened large red beans. Most stalls serve their dou hua in a light sugar syrup, but I much preferred the hot soy milk instead. The dessert is light and not too sweet, the tofu is custardy and silken in texture, mixing well with the soft peanuts and red beans. I had it for breakfast, and as a late night snack after a day of eating. I even lugged back instant dou hua mix and peanut soup in an attempt to make it at my apartment, but it isn’t the same. I guess I’ll have to make a trip back to Taipei to eat it again 😀

Ningxia Night Market @ Taipei, Taiwan

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Do you know the happy feeling you get when you dream about eating something all day…and then your dream becomes reality?

For some reason I woke up this morning craving scrambled eggs and toast, but I had to run off to work with just a mandarin orange thrown into my bag. I thought about fluffy just slightly set eggs and crunchy toast until lunch, and though today’s lunch of soup and pasta was good, it did nothing for my craving. So when I got home, I was on a mission to make eggs and toast for dinner, and ended up eating them as I edited some of my grad school essays.

I like my scrambled eggs to be just set and with plenty of salt, pepper and butter.

Here are the steps to how I make scrambled eggs:

Ingredients

  • 2-3 eggs
  • 1 tbsp salted butter
  • salt and pepper

1. In a frying pan, set on the lowest possible heat, melt a generous amount of butter. I usually use about a tbsp of salted butter. Yes, I know that seems like a lot, but I never said my scrambled eggs were healthy >:)

2. While the butter is melting, lightly beat 2-3 whole eggs in a bowl.

3. Once the butter is melted in the pan, swirl the pan to make sure the butter is evenly coated and then sprinkle in salt and pepper.

4. Gently pour in the eggs (Yup, no milk to be found in this recipe)

5. Do not raise the heat, and using a wooden spatula, continuously scrape around the edges and stir the eggs.

6. Cook for about 4-5 minutes or until the eggs seem to be halfway set. Turn off the heat and move eggs to a plate. They might seem a bit underdone, but they will continue to set a bit more as they cool. Add more salt and pepper if you like.

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potatopancakes
These are not your nana/oma/babushka/bubbe’s potato pancakes. But they are my mom’s potato pancakes, and they are delicious! They are great with some sour cream, or applesauce ( especially with homemade applesauce!)

Ingredients:

  • 3 cups potato, grated
  • 1 cup onion, grated
  • 200g flour
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 150 ml. milk
  • vegetable oil for frying

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1. Combine all ingredients in a large bowl, mixing until combined. Let rest for 10 minutes.
2. Fry in oiled pan on medium heat until golden brown on both sides.
Makes about 10-12 pancakes.

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