What's for breakfast? (2024)

Cooking Discussions
970

Martha Rose Shulman’s Greek zucchini fritters with grated zucc, chopped scallion, and feta. Yogurt and olives on the side. There was gazpacho.

These were … delicious. I made the fritter mix the day before and kept it chilled overnight. I used only half the feta (what I had on hand), which was plenty. They are a little delicate to shape, dredge and get in the pan, however the patties firmed up by the time I got to frying the second side (I used about 3/8” of olive oil for frying, which was enough). I made a half recipe for 6 fritters using a 1/4-c. measure to portion.

While the fritters benefited from a sprinkling of red pepper flakes at the table, I can’t think of any other changes I would make if I make them again (which I probably will).

A gift link to the recipe here.

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971

The pain au chocolat was a disappointment, the caramel pistachio was super good :blush:

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972

I prolly would’ve gotten the pistachio one. Pain au chocolate can be had anywhere.

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973

I used Sarah Kieffer’s recipe https://www.thevanillabeanblog.com/raspberry-scones/ but skipped the icing.

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974

But a good P au C is getting harder and harder to find these days :cry:

975

Thank you. I will leave out the icing as well. I have a tasty raspberry jam to use.

976

How did you like them? I find the addition of jam interesting. We are getting raspberries in the garden now…

977

We enjoyed them. Layering jam and fresh berries seemed to work better than mixing berries into the dough.

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978

Breakfast buffet at Deerhurst in Huntsville, ON.
2 sausages, 2 piece of bacon, some scrambled eggs with HP Sauce and Tabasco, and an Egg Benedict.

Peach citrus juice which was a bit more like Kool Aid than juice. :joy:

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979

More tuna melt on marble rye. Gazpacho.

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980

I :heart: a good tuna melt. Too bad my PIC’s not crazy about warm tuna (what is wronggg with him???).

What do you put in your tuna salad, and what kinda cheese didja use? Cheddar? 'murrkan?

981

Mayo
Celery
Pickles
Onion
Black pepper

I don’t like to add salt to the salad, as it tends to leach out the liquid when stored overnight. Instead, I salt the sandwiches as I make them (if needed).

Tillamook cheddar - always! :cheese:

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982

I got in the habit of adding bread crumbs to tuna salad (as many diners do), which combats that problem.

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983

Mine’s celery salt, celery, mayo, tuna, squeeze o’lemon, drop of Worcestershire.

I don’t find it gets drippy, but perhaps the addition of pickles and onion are the culprit?

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984

French toast with bacon, apple maple syrup.

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985

I miss Chowhound. I know a lot of articles were uploaded to Wayback, but still, so much information just lost. :frowning:

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986

Thank you for the link! I LOVE her kitchen! I like how she uses a placemat, and the electrical outlets on the FRONT of the cabinet. Not to mention the drawer bins for the flour and sugar. I’m gonna need them to have lids, though. :slightly_smiling_face:

987

Fried eggs. Rye toast Gazpacho. Asian pears.

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988

That toast is gorgeous! And now I’m getting a hankering for Asian pears :slight_smile:

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989

Thank you!

The bread is a KAF recipe - I’ve made it a few times and it’s pretty easy:

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