When it gets right down to it, I'm not sure that I would like the hours and the pressure and everything else that it would entail. What I really love is creating things in the kitchen. The Lieutenant commented recently that I cook like a madman- and it's true. I don't bake. Baking requires measuring and a precision that I don't have. I whirl around making last minute decisions and additions. Cooking is much more forgiving than baking, which allows me to run wild.
I've been experimenting with breakfast a lot recently
Here are some delicious combinations I have come up with.
The Greek:
Eggs with Caramelized Onions, Wilted spinach, Feta Cheese and a few Red Pepper Flakes. Add mushrooms if you like.
(I like to serve this one omelette style)
The Cowboy:
Scrambled Eggs, Maple Bacon Slices, Sauteed Shallots and Pepper Jack Cheese
(The Lieutenant actually assisted on this one. We served it on a hot buttered bagel as a sandwich)
The Mexican:
Eggs with Green Peppers, Red Onions, Fresh Jalapenos, Topped with Salsa and Cottage Cheese.
(I like this best as a scramble, with a side of whole wheat toast)
The Country Boy:
Eggs and Country Ham with Melted Brie.
(This one is good served platter-style or as an omelette. Serve either with a side of whole wheat toast)
The New England:
Eggs with Sauteed Mushrooms, Onions, Maple Bacon Pieces, and Sharp Cheddar Cheese.
(I've done this as an omlette, but I think it would also be excellent as a sandwich on a croissant)
The great thing about breakfast as a starting place is that it's pretty forgiving and inexpensive to experiment with. It's food even my father (The Woodsman) can make. I hope my experiments inspire you to start some of your own. It doesn't take much to make a great breakfast and it's the little things that take it from blasé to fab! Don't be afraid!
& happy cooking! :]
No comments:
Post a Comment