Tag Archives: Breakfast

Sunday Morning Potatoes

June 7, 2013 | By Adam Roberts | 11 Comments

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I made a promise here on this blog and the promise went something like this: “I won’t blog more than three recipes from any particular cookbook because, after a certain point, people should just buy it.” Which is why I stopped blogging about one of my favorite new cookbook purchases (though not a new cookbook) because, pretty quickly, I posted three recipes from it. Now I have a 4th recipe which isn’t so much a recipe as it is a technique. So I’ll break my own rule but I sort of feel ok about it because (a) I won’t tell you what book it’s from; and (b) this technique is so straight-forward and simple, it may as well just be something your neighbor told you how to do rather than something from the pages of Marion Cunningham’s Breakfast Book. Oops.

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Sunday Morning Kumquat Jam

May 24, 2013 | By Adam Roberts | 10 Comments

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I think this happened last Saturday, but let’s pretend it was Sunday because “Sunday Morning Kumquat Jam” sounds better than “Saturday Morning Kumquat Jam.” Having made my coffee, and contemplating breakfast, I stared at the leftover kumquats sitting in a mesh bag on my counter. They were starting to wrinkle a bit, losing their potency. I’d been snacking on them all week (when not using them to garnish cauliflower), popping whole kumquats into my mouth and puckering my lips at the ensuing sour squirt. You can even eat the seeds which I did enough times there may be a kumquat tree growing in my abdomen. I thought to myself, “These kumquats would make a mighty good jam because they’re so sour.” Then, before I knew what was happening, I started improvising a jam on the spot.

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Reasons To Make Granola This Weekend

May 17, 2013 | By Adam Roberts | 11 Comments

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Wow, it’s Friday and boy did this week really fly by. Did you get through it ok? That’s interesting. Hey so you know what you should make this weekend? Granola!

Have you ever made granola? You haven’t? My word. This is my favorite go-to granola recipe (it comes from the BAKED Cookbook) and many people who make it leave comments saying it’s too salty. I think these people are crazy because the saltiness is what makes it so good. Also because of all the sugar in it, it’s sort of like candy…which is probably why I like it so much.

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Makin’ Muesli

May 7, 2013 | By Adam Roberts | 12 Comments

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Last week I tried an experiment in Liveblogging that didn’t really work. I was really just fooling around, having some fun with my phone, but I can see why seeing pictures of bread arriving at a lunch table isn’t the most exciting thing in the world. Today, though, I bring you a different take on the same concept: a post about something I just made and ate. This all happened moments before I clicked “Add New Post” so I literally still have the taste in my mouth and can describe it to you in vivid detail. Are you ready?

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My First Full English Breakfast

May 3, 2013 | By Adam Roberts | 27 Comments

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My favorite weekend breakfasts usually have some kind of balance of savory and sweet. A pile of pancakes here, a strip of bacon there, some eggs for good measure. Rarely have I ever craved a big plate of meat-products with eggs on the side. Recently, though, I found myself at brunch at The Breslin on 29th street and there on the menu was a “Full English Breakfast” for $23. Pricey, for sure–in fact it’s the priciest thing on the brunch menu–but suddenly I was intrigued. “What is a full English breakfast, anyway?”

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Scrambled Eggs with Gruyère, Fried Pita with Olive Tapenade & Tomato Salad

April 26, 2013 | By Adam Roberts | 7 Comments

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The three elements that made this breakfast come together the way that it did were leftover pita (from the night I made chicken and hummus), leftover olive tapenade (from the night I made 4-hour lamb; the recipe’s in that post), and leftover Gruyere (from that cauliflower gratin). The breakthrough moment was when I decided to fry the pita. I learned how to do this when Vinny Dotolo and Jon Shook gave me their recipe for a beet salad at their restaurant Animal; instead of croutons, they fry pita. Turns out that’s a really wonderful thing to know how to do.

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Breakfast For Company at a Moment’s Notice

April 12, 2013 | By Adam Roberts | 15 Comments

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We had plans to eat Sunday brunch with Rebecca Lando of Working Class Foodies last week only we were a bit under-the-weather (um, hungover). Instead of canceling, I had an idea: what if I just invite Rebecca over at 11:45? This was at 10:30. So I had an hour and fifteen minutes to cook up an impressive breakfast before she’d arrive. Could I pull it off? I most certainly could. Here’s what I did.

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Chicken Fat Potatoes, Fried Eggs and Tomato Olive Salsa

April 5, 2013 | By Adam Roberts | 7 Comments

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Use what you got. That’s my best advice for cooking on weekend mornings. Make sure, on Friday, you’ve got eggs and coffee and some milk. After that, start your Saturday by raiding your fridge and putting together a breakfast that makes sense using as many disparate things that you can. Anyway, that’s my goal when I start my weekend and usually the breakfast that results is way better than one where I follow a recipe.

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