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Growing up, I was never much of a fan of breakfast for dinner. I didn’t really like eggs or pancakes enough to have them again at night. So we never really did that much at home, but at friends’ houses, I thought it was the strangest thing. Why anyone would want silly waffles instead of a pork chop baffled me. Hey, I was a “unique” kid.
And while I still haven’t totally lost that feeling, I finally get it. Well, not the sweet breakfast treats (I’m still not much for waffles – unless they are ordered for the table as a side to my huevos rancheros), but a savory hash is welcome for breakfast, lunch or dinner.
This roasted hash is a bit of a conglomeration of different recipes, techniques and restaurant orders. The basis of the hash comes from this recipe that I made for Thanksgiving. It was beautiful – the bright, vivid colors were quite refreshing on what can often be a beige table, but it had a bit more steps and ingredients than I needed outside a day of feasting. Add bonus however, was the leftovers were great for lunch with a quick egg, so I knew we were headed in the right direction.
It is really a fantastic combination.
Grapefruit on it’s own can cause a teeny bit of pucker-face. Not that that’s bad necessarily, but I think it’s better with a little balance. Balance with say, the scrumditiliumptious-ness of an avocado. That’s a good word for it, right? I think it beats “smooth” and “creamy” and what-the-hell-else should I say about it. Besides the fact that the avocado may well be the perfect food. It is only joined with maybe a few other things (like bacon and eggs) that are so welcome at all hours of the day.
But anyway, back to grapefruit and avocado.
Whew. What a nice little break. I know I am a bit behind in wishing you a Happy New Year, but happy, happy all the same!
I am finally getting settled back in and unpacked from an extended holiday trip to California. It was quite a wonderful adventure – sunshine in Los Angeles, revelry in San Francisco, and simple bliss in points in between. We celebrated with friends, spent time with family, and had had more amazing meals than one should really have in such a short time!
And so while I should be thinking of kale and cabbage soup, I bring you pineapple fritters.
Soufflés are often under-looked and seem overwhelming for all the wrong reasons. If you are using a good recipe and can actually not open the oven door while it cooks, they are pretty fool proof (even without the proper equipment).
The make weekday dinners seem special, a welcome change on the frittata brunch and are great for any kind of entertaining.
Can you think of any other meal that can get such “wows” for so little $$?
You know the drill. You have an early morning meeting, so you call a nearby bakery and order a great spread. Maybe you pick it up, maybe you have it delivered, and then you get it all laid out.
People come, people go – the coffee is gone, the OJ too and baked goods are wholly unconsumed. Just begging you to eat them while you are cleaning up.
Why did no one touch them?
They are too big, too much, too daunting.
Next time, cut up the muffins, bagels, scones and croissants into smaller pieces. Also, have some little nibbles already to go on plates. While people may not want to make a mess of the whole thing, they will surely grab a bite or two (or ten). Think Costco samples.
And next time, you won’t be left with that chocolate croissant…well maybe hide that one!
Images via: Le Pain Quotidien (top left and bottom right), Dean & Deluca (bagels, biscuits and tea cakes) and Mäni’s Bakery (croissants)
How many times have you started in the fridge, STARVING wondering if there could possibly be anything in there to eat? If you are anything like me, this happens more than you would like to admit. You go to the store and two days later, nothing. Or definitely nothing you want. I dream of long interesting meals when at the store, and dream of delivery when staring at my fridge. So this is not a recipe, just an inspiration that you can easily make something dreamy with all that “nothing.”
You want recipes, with lovely pictures and even better stories? (I may *hope to* be there sometimes *someday*, but until then…). I kindly suggest stopping by to say hi to Deb or Molly or Luisa or David or Matt or Adam or Heidi – all amazing and my favorites!!! Watch out, you can stay there really too long.
But in the meantime, here is one of my “quick fixes.” Also known as a frittata in many circles, but as my proportions are likely way off from Ina - heavy on the vegetables, light on eggs – we will just call it brunch!
