I was trying to find something novel about this fast breaker, so I was going to mention the chervil, or actually, micro chervil, but it seems this wasn’t the first time I had included it with eggs. So there is no novelty, but the whole thing was delicious, because how can you go wrong with …
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‘Americauna’ breakfast: Amish blue eggs and thick bacon
(sunlight reflected from the north on its rare stretch across an ancient table) The Amish generally have a reputation for their traditional ways, and their reluctance to adopt modern conveniences, although this hasn’t always meant always abjuring actual modern technologies, and there are major variations in the practice of their many communities. Still, it’s interesting to find the Amish …
starting Sunday off with uova in purgatorio
(it really does look like eggs in purgatory) I got so excited about this egg dish early this afternoon, that I forgot to photograph it once it had been arranged in shallow bowls. Fortunately I had sneaked a shot of my ‘eggs in purgatory’ while they were still inside the heavy antique French copper pot. …
simple breakfast, with some low-key spice, and Messiaen
There were several internationally-sourced ‘spicy’ elements, broadly understood, in this breakfast, including Indian black pepper, a heatless Cornel habañero, peppery Connecticut nasturtium leaves, and a Basque piment powder. Otherwise it was mostly bacon and eggs and toast. There were six pastured chicken eggs from John Stoltzfoos’ Millport Dairy Farm stall in the Union Square Greenmarket, fried sunny …
quail, balsamic reduction sauce; grilled fennel; chard, garlic
They were the largest and plumpest quail we have ever enjoyed. They turned out to be the tastiest as well, so we didn’t complain about the usual delicate carving operation required with tiny whole birds. I could have flattened and pan-grilled them of course, saving some labor at the table and also avoiding a hot oven on a …
breakfast with a few herbs and spices, and Luigi Rossi
What we enjoy early on Sundays (well, not really so early, and not every Sunday) is basically an American kitchen table or diner counter breakfast, except that the ingredients are always very fresh and very local, and the extras would be at least a little exotic on most plates. today there were eggs from pastured Pennsylvania chickens …
osso buco and pole beans; cheeses; raspberries, ice cream
I can’t explain how I ended up preparing this very untraditional dish on the American Fourth of July, but it was probably just because I ran out of time the day before and was unable to pick up a steak. I think it was mostly an Italian meal, with a touch of Austria. Its pleasures however …
breakfast with pullets and other good things
The eggs were small; I presume they were pullet eggs, “..from chickens who are just getting the hang of laying eggs.”, but they were quite tasty, rich, sweet, and very fresh, as was everything else about this breakfast. its elements were: 6 small eggs from Alex’s Tomato Farm, Mullica Hill, NJ, scattered with tarragon and lovage, both chopped, …
bacon and eggs, with vegetables, herbs, spices, breads
It’s good to be Sunday. And its good to be well-stocked. a very late breakfast (even late as a lunch), of gently-cooked (chewy, not crispy anywhere) thick bacon from Millport Dairy Farm; fried very fresh free-range chicken eggs, also from Millport, enhanced with Maldon salt, freshly-ground Tellicherry pepper, a bit of a mix of Nigerian cayenne pepper …
breakfast with goose eggs, and more or less the usual
This would have been a pretty routine Sunday breakfast except for the goose eggs. Picture below: A young comparison shopper, who then moved on, giving me an opening. I’ve never tasted a goose egg, so when I spotted [just one] at a stall in the Greenmarket on Saturday, I was happy to learn that the farmer had …