Posted on 08/10/2016 3:36:48 PM PDT by Jamestown1630
One of my favorite meals growing up was Saturday breakfast, which was usually served at more of a brunch hour. Sometimes it would be eggs, bacon or sausage, and hominy fried in the grease from the meat (which I loved, and if anyone has recipes for canned hominy, please post!). Or it might be waffles, or pancakes; and when it snowed, Cinnamon Toast, and tea or hot chocolate.
Many years ago I found a recipe that makes a great, quick brunch casserole at home – if you remember to grate the cheese the night before and store it airtight in the ‘fridge, this is fast and easy to put together (not sure where I found this - maybe in a Grange or Church recipe book):
Eggs Gruyere
½ pound grated Gruyere Cheese
4 T. Butter
1 C. heavy Cream
½ tsp. Salt
Dash of Pepper
1-1/2 tsps. Dry Mustard
12 eggs, slightly beaten
Spread the cheese in a buttered baking dish, and dot with butter. Mix the cream, salt, pepper and mustard, and pour half of it over the cheese. Add the slightly beaten eggs, and top with the remaining cream mixture.
Bake at 325 degrees for 35 minutes or until firm-ish and slightly golden. __________________________________________________
My favorite dish to eat out for brunch, is an Eggs Benedict that’s made with a crab cake and slice of tomato, instead of the Canadian bacon – we get this at our local Silver Diner (not always on the menu, but they'll make it for you). I’ve never made Hollandaise sauce from scratch at home, but recently found what looks like an easy, quick remedy for a broken Hollandaise, on Chef John’s ‘Food Wishes’ site:
http://foodwishes.blogspot.com/2015/05/how-to-fix-broken-hollandaise-sauce.html _________________________________________________
Of course, you have to have bread. Some years ago I found a recipe for ‘Summer Solstice Bread’ which I’ve used many times – a quick bread for which I’ve always used the dried basil, and it turns out very well; but if you have some fresh in your garden, I'm sure if would be much better.
I must have gotten my old jotted-down recipe originally from Better Homes and Gardens, because they have it on their website:
http://www.bhg.com/recipe/breads/summer-solstice-bread/#page=0
(I’m sure Liz will be along eventually, with the perfect Saturday morning ‘hair-of-the-dog’ ;-)
-JT
So THAT’S what those black granules are! The photo has been seen, but never clicked (too many virus attacks to be found) Thought it must be coffee or some form of magic dirt in which Jack might grow his beans. Reminder, clean the percolator of the grinds!
Two words: YUM YUM!!
I love Bundt cakes, perhaps more so than Maria Portokalos.
The pineapple makes this one special, and with raisins the other half will find it a treat as well. Southern Lady Cooks also has a recipe which seems to be much like one my Great Aunts used for fresh green beans and new potatoes, Nectar from heaven.
Apple Cinnamon Tea--4-6 Servings
METHOD Steep 4 min 5 tea white leaf tea, 2 c boiling water, broken
cinnamon/stick (or use regular cinnamon). Add/dissolve 3 Tbl br/sugar.
Lastly, add 2 cups warm apple cider. Strain into your prettiest teapot.
SERVE w/ a slice of apple in your tea cup.
Thanks, Liz. I’ll try this. Not much of an apple eater (not even in apple pie :-/ But I do love the taste of apple cider, apple juice and even a baked apple (w/o pastry) or fried apple rings, and applesauce from time to time.
An OBSERVATION regarding Salmon Steaks.
It’s been years since a salmon steak was cooked and eaten. Last week had a hankering for some nice salmon steak; went to Wally World and found one. Their presentation for display and sale has changed since the last purchase made. This steak was presented on a cedar wood plank rather than the Styrofoam normally seen. The plank was not used (the trusty cast iron skillet does nicely, TYVM. But the fact the two were an item for sale gave a thought: Kudos to them! Is this common in other WM across the country? Other fish markets?
Only curious.
I don’t shop at Walmart, but the same thing is offered in our local supermarket.
If you try and get the young leaves they are not so bitter. I grew up eating it at my fathers urging, He made 2 or 3 big salads each spring. Just with greens, hardboiled eggs sliced and hand made vinegar and oil dressing. I kept up for awhile after he passed. I liked to add bacon bits.
The Grist Mill Restaurant.....over a waterfall.
Every order came w/ a stack of johnnycakes...a NE specialty.
I don’t trust dandelion leaves anywhere so I actually buy them. Concerned about pesticides because of all the mow and blow gardeners in suburban Los Angeles. The organic ones found in stores in bundles are long and full grown. So I boil. It helps.
The sale of both as a package does make sense. Though it has never been eaten after plank cooking, many chefs (especially those seen on TeeVee)have shown the delicious outcome of their productions.
Liz, what a beautiful setting. The scene and location perfect not only for a restaurant, but an inn as well.
Our great country is so diverse in tastes, sights and sounds. Each area having its own distention. Johnny cakes in NE, hoe cakes in the south, crepes in French New Orleans. LOL all having pancakes in the original idea using just a tweak of the heritage in each region.
Fortunately we are out in the boonies so we know ours are clean.
My son would have loved that when he was a little boy! His favorite book was Stella Luna.
LOL Ours is Sally Sourdough.
My grandmother called it Poke Sallet.
Your GM is more than likely more familiar with it than I; meaning she is correct. :-) I’ve never made nor eaten it. All at that is known is the song lyrics; Which sounded like Poke Salad Even back then one was unable to distinguish the words heard in a song. With our PTB, we all might be digging the poke sallet for green and leafy in our diets after the regulations are placed on truckers fuel being under new guidelines. Curiosity, have you eaten it and what did you think? Palatable?
The song lyrics and record label do say Polk Salad. I grew up in Appalachia where it was called Poke Sallet by the older generation, who still ate it. :)
Yes, I have eaten it. It is basically a stewed young green like kale or spinach. Not as strongly flavored as collards or turnip greens and less bitter than dandelion. We have pokeweed on our fence line at our orchard and every spring I think about gathering some, but I never seem to get down there at the right time. You need young leaves according to my grandmother.
Maybe one day will have the opportunity to try it. Turnip greens are tasty, as is spinach (especially eaten raw) LOL the only food personally foraged has been pecans, berries, and fruit from trees. We do have some wild garlic, but have never attempted to eat it. Honeysuckle sucked dry of honey was a favorite as a child. Could never be Ewell Gibbons...too fearful of what might be found and eaten that would be on the crossbones list.
JT,
You haven’t posted, is everything okay your way? Worried.
When I was a young girl my father was into
mushroom hunting g & we would forage for puffballs. We would take them home & my mom would sautee them. Great memory.
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