Sunday, July 20, 2008

Breakfast (Again)

A weekend breakfast is one of my favorites. I make eggs a different way, or with different companion tastes.

This was last week's incarnation; the scramble is made with dill weed and ground celery seed - I'll be repeating that when oldest son can have it with me. Crisp rye toast, (with caraway seeds, of course) finishes the main course.

The garnish is nasturtium flowers. They are an odd thing to eat. First the earthy-floral perfume strikes you. Then, as your teeth crush the blossom, they are as strikingly vegetable as a fresh spinach leaf. Finally the heat comes on, along the lines of a good radish. I can understand why colonial Americans enjoyed these. They gave a little zest to what could be a bland diet. And, for me, the look of them on the plate is very stimulating. They, and certain goldfish, are almost the magic shade of orange, the color equivalent of ambrosia, for me.

Yesterday's breakfast was without oldest son (he was sleeping in - keeping show-biz hours, after his second performance in The Music Man). So several ingredients were open to use that aren't when we're sharing. First I sauteed a shave of onion and two thinly sliced cremini mushrooms in a teaspoon of butter. Then I added the eggs with salt, pepper, and cilantro. Just as the eggs were finishing up I added five chopped Nicoise olives (the ingredient that would ruin it for him). On the plate I smothered it with freshly grated (that minute) pecorino romano cheese. This pleased my mouth, but I wasn't sure what meal I was eating.

The red banana was something new - our plain yellow bananas (the cavendish) are actually one of the least interesting types (they travel well - like red delicious apples, which must have been named by a marketing person) and these red bananas did have more banana flavor. Tough skins, though, hence the knife. The cottage cheese has been mixed with a little salt, fresh ground pepper and a heaping tablespoon of mayonnaise (my biggest weakness in the kitchen - I love mayo).

This morning's breakfast, after a trip to the new organic market in our little village (a separate post coming about that walk, and our historic downtown), featured more fresh fruit than usual. Ruby red grapefruit, red grapes, red banana (notice I sliced it from the get-go this time - their peels really are different than the cavendish). The main squeeze this time is a potato, onion, and rosemary foccacia from the market - I ate it cold, and it was delicious. The potato and onion made it like an exotic variation on hash browns.

Youngest son got his choice of breakfast, too (dearest and I went alone this morning, for a walk before shopping, so we picked it for him, actually). He likes a scrambled egg, but, yes, that large item is a chocolate chip cookie. He calls them face cookies when they're this big, because he could hide behind it.

Dearest's choice of breakfast from the market was a croissant chocolat. I don't speak French, but, to me, it is almost as wonderful in the mouth as these breakfasts.

>>>> Appendix de Grenouille # 6 <<<<

I had planned on using this gorgeous heirloom tomato for today's breakfast, but it was taken by royal decree. Vive le Roi Grenouille! Maybe I can have it for lunch when the king is busy doing something else. I doubt he'll notice - very short span of attention and even shorter memory (nothing to do with that tequila from last night's post).

7 comments:

DCup said...

I don't know where to start. First, I guess, wow! on those breakfasts. Much more balanced than my peanut butter and honey on whole wheat.

And that heirloom tomato looks fantastic! I love the shape of it. We had one this week and it was sooooo good.

MLight said...

Some people turn playing with their food into an art form!
(grin)

linda said...

hmmm, well, if I could eat eggs, I'd eat yours! but first THAT COOKIE! even better...

mostly I wanted to comment on your comment about the orange of the nasturtium flower....swoon...I can't wear it, I don't eat them(can't eat them) but I adore that color...a very specific juicy rich orange to beat all other oranges...I HAVE to paint with it and it only gets worse...it is the heroin of the color world, methinks.

Steve Emery said...

Mlight - after all these years of watching our kids playing with their food, you'd think I'd recognize it. I hadn't thought of it that way. But there is one difference; at least I play with it (mostly) before I get it to the table.

Linda - You nailed it - if I try to paint with none of that orange, I get withdrawal symptoms. I have a similar problem with French Ultramarine and a certain grass green (Emerald Nova). Hence the name of my blog... No self control.

Pagan Sphinx said...

This post is so delightful. I can't get over the heirloom tomato as the centerpiece of such a pleasing artistic display. I'm still melting from the loveliness of it.

I adore those little Swedish horses. I believe they have a name which I was taught but have forgotten. Ursula K. LeGuin, that fantastic writer, wrote a children's book about a horse like that and dedicated it to her granddaughter. The illustrator did a stunning job.

May I link to this blog? I hope you say yes, as I think coming here will have to become a very regular occurance. :-)

Pagan Sphinx said...

http://www.abcgallery.com/K/klimt/klimt12.html

This orange. Yes. It does me in.

I grew nasturtiums last year from small pants I bought at a small farm in Vermont. They were good in salad but this year, I did not grow any and now I wish I had.

Peace,
Pagan

Steve Emery said...

Pagan,

I would be honored to have you link to my blog. Many thanks. And may I add you to mine?

And the tomato was almost as good on my plate with mayo, salt, and pepper, as it was beautiful.

Klimt is a favorite of mine - and I love his colors, too.