I've heard of brides getting so overwhelmed and busy the day of the wedding that they actually forget to eat. I found this notion pretty hard to believe until I started participating in weddings myself. All of a sudden you're rushing to get into a car to go to your hair appointment, then there's makeup, then you have to put on your dress and be ready for photos at a certain time. Before you know it, you're sitting down to the first course and your first meal of the day; and even then, you're busy making sure the bride has everything she needs.
With that said, I couldn't let this happen to me or my bridesmaids. The solution: have breakfast catered in my hotel room where everyone will be getting ready. Platters of fruit, danishes and croissants, along with yogurt and homemade granola, should please everyone. Even if the girls don't have time to formally sit down at the table and eat, they can grab a yogurt and eat it while they're having their hair done. The wedding day is long and arduous. The more energy we all have, the less cranky and more pleasant it will be for everyone.
Did you eat the day of your wedding? If not, was it because of the lack of time or were you too nervous? For those of you who have been bridesmaids, what would your ideal wedding-day snacks be? Let me know in the comments.
In an enticing alternative to the usual coffeecake breakfast sweet, this nectarine tart serves the same function but with an extra dose of fresh fruit. Not only is the yellow cake perfectly golden, unctuously buttery and studded with luscious nectarines, Flickr user sassyradish heralds it as also being "moist, light and laced with vanilla and almond."
In this recipe adapted from the September issue of Gourmet, the shopping list calls for the usual pantry baking staples to be paired with the sliced fruit of your choice -- perfect for last-minute brunch-time entertaining.
Check out the elegantly simple recipe for yourself at blog Sassyradish.
Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
Sunbutter -- made of roasted sunflower seeds -- is a way for kids to still bring some "PB" & J to school, plus insulated lunch bags, bakery cookie dough and fruit sauce pouches.
Another reminder that children need breakfast, and how to pull together a healthy one.
Cooking teacher Robin Blair's "Cooking with C.A.R.E." teaches the importance of whipping up food with "confidence, artistry, resourcefulness and ease."
Cleveland's Valerio is a mixture of eats, from "fall-off-the-bone-tender" osso buco to disappointing pasta dishes.
How to deliver dining complaints in a calm, cool manner, and the perks of writing the restaurant a letter.
Like ramps and asparagus, morels are synonymous with spring, and an edible reminder of the season's brevity. It feels less like morels have a season than a quick, annual engagement: catching them at the farmers market is like catching a solar eclipse, or Tom Jones at the MGM Grand in Vegas.
Morels are wild mushrooms that grow in forested areas throughout many parts of the country, and generally begin appearing sometime in April. They're usually available until the early summer, but their season can vary by a week or two depending on the region and the amount of rainfall. They're slender, knobby things with intricately ridged and wrinkled skin, and look like they sprouted from the pages of the Brothers Grimm. Their homely appearance belies their heavenly flavor, which is expressed to spectacular effect in the company of dairy, fat and and asparagus. Scrambled eggs are thus an ideal way to enjoy morels -- think of it as less an egg dish than a vehicle for delivering the best of the season to your very happy stomach.
Read the recipe for scrambled eggs with morels, asparagus and spring onions after the jump.
A good buttermilk biscuit is like a self-effacing nuclear physicist: its humble exterior belies the brilliance it harbors beneath its surface. Based upon that comparison, the biscuit pictured above could win a Nobel Prize -- or at least top honors for World's Best Breakfast Food. Immortalized by SauceSupreme at Flickr, it was made by the amiable gents at Pine State Biscuits in Portland, Ore. The combination of fried chicken, cheddar and scrambled egg is a timeless classic -- as was, one imagines, the sense of satisfaction that followed its consumption.
Now this is something to wake up to. Linda Nguyen, the intrepid force behind the Australian blog butter sugar flour, whipped up this beautiful plate of French toast with spiced pears. The bread has that even golden-brown skin that is a hallmark of the best French toast, and the pears give it a lusty, buttery twist. The shallow pool of maple syrup is a nice, realistic flourish; you can practically taste the syrup-saturated toast, and feel it the sugary burn it leaves in the back of your throat. A very good morning, indeed.
We can't swear to it, but we suspect that this Momofuku Milk Bar Volcano was sent here from Planet Chang either to teach us or to enslave us. We can't be certain of its purpose, but what we do know is that all the breakfast food bravado we've flaunted up to this point -- Brooklyn deli egg and cheese bombs, full-on Irish black and white pudding spreads, Meatnormous® BK sammies and half-sow Bellagio Buffet crepes laid waste to in short order -- meant diddly squat as we stood at the Volcano's lip and by God, were afraid.
Chef David Chang's co-conspiritor Christina Tosi works the sweet end of the Momofuku Ssam Bar's East Village space at Milk Bar, turning out scrumdiddilyumtious sun-dense cornflake-chocolate chip cookies, dentist-scoffing Crack Pie and soft-serve cereal milk ice creams by the bucketload. We thought we had her all figured out, and there she had to go tossing out double-dog-dare words like "savory" and "volcano." Dang.
Turns out the steaming, softball-sized item is essentially a knish stuffed to rumbling with potato gratin, Gruyere, Benton's bacon, caramelized onions and a good 20 or so minutes off the average human's lifespan. No worries -- contrary to today's New York Times' $25 and Under assessment, we found its hefty, tangy slather of Mornay sauce to be more than adequate compensation for the latter.
We're not ashamed to admit that we were bested and could not conquer the Volcano in one sitting, or even without assistance from concerned colleagues, but we learned and we grew as people (or perhaps that last part was just our thighs.)
No matter. What we'd like to know is this -- how much can you manage to chow down in the morning? Are you after daybreak fare that sticks to your ribs or does coffee alone keep you fueled until lunchtime? Take the poll, and as always, comment away.
Esquire has come out with its "59 Best Breakfast Places in America" list, featuring everything from humble Southern cafes serving grits and country ham to Japanese salted salmon and pickles at mod San Francisco cafes. There are "no brunch places allowed" (breakfast, eaten by hunters and old men in John Deere hats is presumably very virile per Esquire logic, but brunch, enjoyed by couples and urban creative types is somehow unmanly).
I can personally vouch for several of the selections: the beignets and cafe au lait at Café du Monde in New Orleans (just don't eat the powdered sugar-coated beignets on the windy riverfront while wearing a black dress), the blintzes at Katz's Deli in New York, the waffles at Ye Olde Waffle Shop in Chapel Hill, the grits at Hominy Grill in Charleston (though I don't think the biscuits are all that), the pancakes at Aretha Frankensteins in Chattanooga, the biscuits (and everything else) at Bryant's Bar-B-Q and Breakfast in Memphis, waffles and hash browns at Waffle Houses anywhere in the South.
I'd like to add the bacon maple bar at VooDoo Doughnuts in Portland, the smoked trout hash at Cafe Pasqual's in Santa Fe, the breakfast burritos at Tesuque Village Market in Tesuque, NM, the biscuits with sorghum butter at Lynn's Paradise Cafe in Louisville, the fried chicken biscuits at Sunrise Biscuit Kitchen in Chapel Hill, just to name a few.
What are your favorite breakfast joints? Hey, go ahead and include your favorite brunch places too.
The breakfast sandwich market gets a little more crowded with Dunkin Donuts' newest creation: The Waffle Breakfast Sandwich. Yes. I know. Calm down. The sandwich consists of egg, cheese and bacon between two maple syrup-flavored waffles.
The composition evokes memories of Junior's Restaurant's brisket-on-latke sandwich, but the DD sandwich's taste overkill is more reminiscent of the famous Jimmy Dean sausage-in-a-pancake-on-a-stick. And, like the sausage-in-a-pancake-on-a-stick, the bacon-egg-cheese-maple-waffle sandwich possesses a dubious deliciousness.
The mix of artery-clogging morning cholesterol with the sweetness of maple syrup is almost too much to bear, yet somehow you cannot resist devouring the last sticky crumb. Devouring, wishing that the waffle was truly waffle-sized and not English muffin-sized. And hating yourself for wishing that. And swearing to go straight to the gym as soon as you are done. And craving another one.
For my entire life, I've believed that two things should always go together -- eggs and bread. (Unless, of course, we're talking about deviled eggs.) In fact, I'd rather go without breakfast, or eat something less desirable, than attempt to partake in eggs without some kind of bread or bread-product. (I've even been known to dive for the bread crumbs when desperate.) Bread and eggs just go together. They're Tom with Jerry, Sonny with Cher, Simon Pegg with Nick Frost. Alone, they're just not the same.
And then I found myself eating brunch at the Park Hyatt Toronto. I ordered an egg-topped green salad, and an ordering mishap left me without my side of bread. Reluctantly, I began to eat my salad -- for the first time ever, I could eat eggs without the bread. Diced chunks of cheese and meat balanced the light and airy lettuce, and the runny yolk became a delicious extra hint of dressing to the salad.
Best of all -- it's easy to make. The above salad is just a bunch of romaine hearts tossed with olive oil and red wine vinegar, then topped with some diced tomato, finely diced onion, and chunks of kielbasa, cheese, and avocado. Two poached eggs went on top, and then a good grind of salt and pepper. It's delicious, easy, quick, and hugely filling.
*Note: The eggs are red because they were poached in some left-over red wine that has sat too long in my fridge. It offers s a nice extra hit of flavor.
I have a weakness for Trader Joe's Green Protein smoothies. However, it gets to be an expensive habit and so most of the time, I try not to indulge. I've always thought that I should experiment with my own green smoothies, but I've never have the guts to add spinach or chard to my strawberries, banana and yogurt, fearful that they will become inedible. However, it appears that Lelo has been doing just that to great success (in a Vitamix, the blender I covet). Check out her post for more guidance on how to drink your greens!
Breakfast may be the most important meal of the day, but that doesn't mean we typically plan for it. No, we often find ourselves staring vacantly into the refrigerator musing how we're not really in the mood for this and that is going to go bad soon and wasn't this good but too bad there's so little left of it and, gee, I totally forgot about that.
Some of the best breakfasts I've made have been thrown-together affairs, mixing random leftovers with eggs to unexpectedly delicious result.
Such is this breakfast recipe, which tosses together Mexican/Caribbean odds and ends dug out of the refrigerator. Recipe for my surprisingly tasty Tropicana Breakfast --so dubbed because it was invented one fine Sunday off of Tropicana Aveneue--follows after the jump.
By the time you lug yourself out of bed at 11 a.m. on a Sunday, do you really want to spend another 30 minutes prepping brunch before you start cooking? Try using make-ahead brunch recipes for an even more relaxing weekend morning.
Over the weekend, I ate the best pancakes of my life. I headed to CT with friends, and we had pancakes BOTH mornings. Sunday morning, I tasted the most delicious blueberry pancakes that you can imagine -- the taste and fluffiness were beyond what I thought a pancake could achieve. So I was already on a pancake high when I returned to the internet Sunday night to find TWO WHOLE blog posts on fruit pancakes. It made me even more excited to start experimenting with these types of recipes at home. Here are some from around the web that look particularly tasty:
Esquire has come out with its "
Over the weekend, I ate the best pancakes of my life. I headed to CT with friends, and we had pancakes BOTH mornings. Sunday morning, I tasted the most delicious blueberry pancakes that you can imagine -- the taste and fluffiness were beyond what I thought a pancake could achieve. So I was already on a pancake high when I returned to the internet Sunday night to find TWO WHOLE blog posts on fruit pancakes. It made me even more excited to start experimenting with these types of recipes at home. Here are some from around the web that look particularly tasty:
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