Re: Breakfast

On Tue, 1 Mar 2005 06:21:21 -0800, Curly Sue wrote
(in article <[email hidden]>😉:

Quoted message said:

That's the problem with getting up early: one breakfast is not enough!

Elevenses!

serene

On Tue, 1 Mar 2005 06:45:03 -0800, Dog3 wrote
(in article <[email hidden]>😉:

Quoted message said:

I have a ton of time on my hands. Lots of time to cook. If my hip was better
I'd be able to move more. I want recipes to mess with. Got a scallop recipe?

With scallops, I either do a simple "scampi" -- sautee in butter,
garlic, a little parsley; add a little lemon juice at the very end --
or I make chowder.

serene

Curly Sue said:

I don't get bored with my breakfast (cereal, skim milk, banana, tea)
but I go up early, ate early, and did a little shoveling. I was so
hungry, I just had a piece of leftover fish.

That's the problem with getting up early: one breakfast is not
enough!

Problem? That's the GREAT THING about getting up early! I *like* breakfast.

Bob

On 1 Mar 2005 18:21:02 -0600, "Bob" <virtualgoth@die_spammer.biz>

Quoted message said:

Curly Sue said:

I don't get bored with my breakfast (cereal, skim milk, banana, tea)
but I go up early, ate early, and did a little shoveling. I was so
hungry, I just had a piece of leftover fish.

That's the problem with getting up early: one breakfast is not
enough!

Problem? That's the GREAT THING about getting up early! I *like* breakfast.

Bob

Yes, I like breakfast too (and lunch and dinner and snacks...). But
duplication of meals wreaks havoc with the ol' diet :>

Sue(tm)
Lead me not into temptation... I can find it myself!

Michael said:

I want recipes to mess with. Got a scallop recipe?

Try this one: Melt a tablespoon of butter in a skillet. Cook some
mushrooms in the butter over medium-low heat. When they're almost fully
cooked, use a slotted spoon to take them out of the pan and keep them in a
bowl. Turn the heat up to medium-high and boil away most of the juices might
have been exuded by the mushrooms. Add more butter to the pan and while it's
foaming, add scallops and sauté briefly; it only takes a short time to cook
them through. Add the scallops to the mushrooms, then splash some
fruit-flavored vinegar into the pan. (The original recipe calls for
blueberry vinegar; I've also had success with raspberry vinegar and peach
vinegar.) Boil away most of the vinegar, then pour over the scallops and
mushrooms.

The original recipe (from _The New West Coast Cuisine_) recommends serving
this with brown rice.

Bob

On Tue, 01 Mar 2005 14:45:03 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>

Quoted message said:

I have a ton of time on my hands. Lots of time to cook. If my hip was
better I'd be able to move more. I want recipes to mess with. Got a scallop
recipe?

Michael

I don't think a "ton of time" is needed for scallops. It so happens I
am doing scallops tonight. I love them seared on a hot CI pan and so
does my wife.

I have been hearing about scallops with foie gras lately, so I cut a
chunk of a frozen one I had in the freezer and set it out to thaw
earlier this afternoon.

"Scallops Rossini" :-)

I'll report back afterward.

Rodney Myrvaagnes J36 Gjo/a

"If Brecht had directed 'Waiting for Godot,' he would have hung a large sign at the back of the stage reading 'He's not going to come, you know. ' " -- Terry Eagleton

Rodney Myrvaagnes said:

I don't think a "ton of time" is needed for scallops. It so happens I
am doing scallops tonight. I love them seared on a hot CI pan and so
does my wife.

Nice big scallops are delicious broiled. Mix about a Tablespoon of prepared mustard and cream, dip the the scallops in this liquid and then roll them in bread crumbs. Put
them on a skewer until they are golden brown. Fast, easy and very tasty.

I got some bay scallops last Friday. I poached them for a few minutes in water and wine with some celery, a bay leaf, pepper corns. Then I made a rue, but added some smashed
garlic to the butter as it was melting and cooked it along with the flour, used the cooking stock to make the sauce, added some mushrooms. Then I put the scallops back in
the sauce to warm up, then onto small shallow baking dish, topped it with grated cheddar (the Gruyere had disappeared) and Parmesan and broiled it until the cheese started
to brown. Very tasty, and ready in less than 15 minutes.

Breakfast (or post-midnight easy snack)

Learned from a hotel breakfast buffet:

A bit of vanilla or lemon yogurt in a bowl, top with granola (or dry
cereal) and cut up fruit.
If no fruit, a few drops of honey on top.

Sprinkle with cinnamon. Let your imagination go.

Haven't had grits in a while. Maybe tomorrow. 🙂

Dave Smith said:

Rodney Myrvaagnes said:

I don't think a "ton of time" is needed for scallops. It so happens I
am doing scallops tonight. I love them seared on a hot CI pan and so
does my wife.

Nice big scallops are delicious broiled. Mix about a Tablespoon of prepared mustard and cream, dip the the scallops in this liquid and then roll them in bread crumbs. Put
them on a skewer until they are golden brown. Fast, easy and very tasty.

I got some bay scallops last Friday. I poached them for a few minutes in water and wine with some celery, a bay leaf, pepper corns. Then I made a rue, but added some smashed
garlic to the butter as it was melting and cooked it along with the flour, used the cooking stock to make the sauce, added some mushrooms. Then I put the scallops back in
the sauce to warm up, then onto small shallow baking dish, topped it with grated cheddar (the Gruyere had disappeared) and Parmesan and broiled it until the cheese started
to brown. Very tasty, and ready in less than 15 minutes.

Sounds good to me.

I promised to report results from the "Scallops Rossini" experiment.
The thawed out foie gras seemed unharmed by the freezing texturewise.
Because of the trickiness of getting seared scallops off the bottom, I
didn't put the foie gras on top of the scallops in the pan.

Instead, I heated the plates in a warm oven, divided the foie gras
into eight little pats for the eight scallops, and put them on the
warm plates just as the scallops were getting browned on the second
side.

I then put the scallops on top of the foie gras. I put the rice
(arborio with slivered garlic) on the plates, and some steamed baby
bok choi.

The rice and bok choi were delicious. The scallops were fine, and the
foie gras tasted like foie gras. But, the synergy I was hoping for was
not there.

I don't know if the foie gras was inferior to the Hudson Valley stuff
that I have had great success with, or if freezing had somethingto do
with it, or what. The flash-frozen foie gras was 'Rougie' brand. I
don't know where it was grown.

FWIW

Rodney Myrvaagnes J36 Gjo/a

Ask not with whom the buck stops . . .