Tag: breakfast
Good In Bed
Breakfast in bed is the ultimate form of luxury, relaxation, and care. The average morning routine is merely a perfunctory sequence of events to get on with the day, if not a stressful mad scramble to get out the door. Having the opportunity to relish those early morning hours, being more thoughtful about very element, makes it so special.
While any food can be eaten for breakfast and also enjoyed in bed, there are certain options that are more compelling than others.
Prioritize Portability
Opt for dishes that travel easily from kitchen to bedside. Avoid items that easily wilt or become soggy, like delicate leafy greens. Recipes that keep well and can be made the day before are even better, like breakfast burritos or mini quiches.
Minimize the Mess
Sticky foods like syrup-drenched pancakes can be messy to navigate in bed. Opt for dishes with contained sauces, like eggless omelets or breakfast sandwiches, or offer syrup and condiments on the side in small, sealed containers.
Embrace Finger Foods
Think beyond the traditional plate and fork. Finger foods like skewers, whole berries and segmented citrus fruit, or avocado toast are easy to grab and enjoy without utensils, making for a more relaxed and comfortable experience.
Don’t Forget the Drinks
An invigorating beverage is essential. Opt for spill-proof travel mugs for hot drinks like coffee or tea, and include reusable straws for juices and smoothies.
With the basics covered, you or the person you love is free to enjoy the moment, not sweat the details. For an unforgettable breakfast in bed, here are my top recipe recommendations.
Quiche The Patriarchy
For a brief moment in time, quiche became one of the most maligned, loathsome, and outwardly scorned dishes on the brunch menu. All because of one book, originally intended as satire, mind you, an entire generation was taught to snub the combination of eggs and pastry. If quiche is meant to represent sensitivity, emotional availability, and yes, femininity, shouldn’t we embrace all that with open arms? Regardless of gender politics, I see no negatives there.
Mini Quiches, Big Flavors
Perhaps the problem is more about commitment issues. Whipping up a whole quiche takes more time and effort than a simple tofu scramble, and if you’re just cooking for one, you’re looking at quiche for days. Shrink it down to bite size and remove all those barriers. Let’s just enjoy quiche on our own terms.
Crustless, eggless little wonders, these miniature morsels cram a whole lot of flavor and nutrition into tiny packages. Inspired by a surfeit of Greek-style dairy-free yogurt following an irresistible sale, the palate of flavors follows suit with a savory compliment of artichokes, Kalamata olives, and aromatic herbs.
Make Them Your Own
There’s plenty of room for adaptation as well. Other great vegetable additions include fresh or frozen and thawed spinach, chopped mushrooms, green bell peppers, or red onions, just to name a few that fit with the “Greek” theme. Options are endless once you depart from that path.
If you’re ready to fearlessly embrace the larger format, it’s easy to make one large quiche, big enough to feed a crowd and simultaneously bring misogynists to their knees. Double the recipe and bake it in a 9-inch tart pan, pie pan, or cake pan. Double the baking time as well, and make sure it rests until completely cool before slicing.
Delicious By Any Name
Still have guests that would feel irrationally threatened by the idea of consuming quiche? Perhaps it would be more palatable if you call them mini frittatas, egg muffins, or even sous vide egg bites (irrespective of actual technique) to latch on to the trend that Starbucks popularized. When all else fails, just call it brunch, and the flavors will speak for themselves.
Modern Cosmopolite
It’s impossible for me to throw food away.
I don’t say this to brag or as a point of pride, but by way of apology. If anything, it’s more of a character flaw than anything else. My stubborn belief that anything can be made delicious with the right treatment drives many of my most questionable creations, as I tell myself, “someone likes this stuff; I must simply be doing it wrong!” Granted, I don’t think that ketchup cookies are necessarily right but it certainly did transform a condiment I’m not fond of into a genuinely tasty dessert.
That’s where cranberry sauce comes in. Whether it’s spicy or citrus-y, raw or slow-cooked, I don’t want it on my Thanksgiving table. Maybe I’m missing something but I don’t think it fits with the other flavors. It’s either too sweet or too tart and nothing in between. Don’t even get me started on those jellied monstrosities, clearly imprinted with the rings of the tin can from which they emerged.
Regardless, I always find myself making a batch and thus, having leftovers to be disposed of. By “dispose,” I mean “repurposed,” of course. While I would typically think of cakes or muffins, I’m craving something cooler, quicker, and easier this year.
Enter: The Cranberry Cosmopolitan Smoothie
Inspired by the cocktail of the same name, otherwise known as “cosmo” for short, it works especially well for my usual approach simmering cranberries in orange juice to make the classic sauce. Add in a touch of lime and you have the full compliment of flavors. The original drink gets its punch from a shot of vodka and triple sec, but it’s easy to omit these for a healthy, non-alcoholic option. In fact, this blend is probably a good antidote to such a rich meal.
Tips and Tricks
If you’re not the sort to save everything or end up with excess cranberry sauce, I’ve got you covered. Substitutions are a snap!
- Cranberry sauce: Use plain fresh or frozen cranberries, and consider adding a touch of agave or maple syrup to taste, since they’ll be much more astringent, especially raw.
- Bananas: Some people can’t stand bananas in smoothies which is perfectly fine! For you lovely folx, might I suggest using frozen peeled and sliced pears instead? They’ll have a similar sweetness, creamy texture when blended, and more mild flavor.
- Orange juice: If you want to keep the party going straight through to the new year, don’t let me dissuade you. Go ahead and replace 1/4 cup of the orange juice with triple sec.
Cheers, to Thanksgiving leftovers, and being thankful that nothing goes to waste!
Wordless Wednesday: Early Bird Special
Bouldin Creek Cafe – Garden Breakfast
Citizen Eatery – Eggs McCartney
Dear Diary Coffee – Macchiato
El Chilito – Beyond Picadillo + Brentwood Tacos
Sweetwater Coffee & Tea – Latte
Torchy’s Taco – Mofaux Taco
Oat-standing Granola
Great granola is a timeless staple.
Always humble, all it takes are some oats and creativity to make a treat that suits all cravings, needs, and constraints. When you hit upon a formula for thick, resoundingly crunchy clusters, gently kissed with sweetness, you won’t soon forget it. That’s why I still think of the granola by Belinda Leong from b. patisserie. Though not naturally vegan, I recall she created a special, secondary version to accommodate while working an event in San Francisco, so many years ago.
Was I the photographer? Prep cook? Stylist? Was this an awards ceremony? A press event? A cooking demo? I honestly can’t recall. The actual event has become lost in the morass of memories that blur and blend in my mind. What’s important is that I know this was the only vegan option there, so naturally, it captured my attention.
Exhibiting remarkable balance for such a simple breakfast treat, it’s the attention to detail that amplifies flavors and textures beyond their simple beginnings. Remarkably light, airy, shatteringly crisp, the texture is really what makes it so special. It’s otherwise a simple affair, accentuated by toasted sliced almonds, making it buttery like a delicate almond croissant. Notes of toffee, caramel, and malt intertwine, crafting a taste sensation that could just as well top an elegant parfait or sundae. Granola isn’t just for breakfast anymore.
Make It Your Own
Adapted from the recipe found on Food & Wine, this essential formula is ripe for experimentation.
Consider adding any of the following, to taste:
- Dried fruits, like raisins, chopped dates, cherries, blueberries, or chopped apricots
- Seeds, like pepitas, sesame seeds, sunflower seeds, or chia seeds
- Spices, like cinnamon, ginger, nutmeg, black pepper, allspice, or cloves
- Chocolate chips or chunks
- Coconut flakes or shreds
Some easy ideas for substitutions include:
- Instead of almonds, swap out part or all for pistachios, cashews, pecans, or walnuts
- Instead of brown sugar, use date sugar or coconut sugar
- Instead of vegan butter, use coconut oil
- Instead of maple syrup, use agave nectar or vegan honey
If this granola looks incredibly simple, even basic, you’re not wrong. As a celebration of quality ingredients and the skill it takes to bring the best out of each, that’s part of the appeal.