Category Archives: breakfast

Millet

Red Lentil Dal with Toasted Garlic Millet

Oof. This is an old one that fell through the cracks. I made this to go with the Red Lentil Dal and it worked really nicely.

Millet is one of those grains that I think are under-appreciated. Okay, that and it’s also birdseed. Don’t let that stop you from trying it — why should those birds have all the fun?! It’s pretty plain on its own though, so I like to add different…

Posted in breakfast, dairy-free, gluten-free, recipes, side, untranslated, vegetarian | 3 Comments

From Scratch: Breakfast Sausage Patties

A Rozentāli Breakfast

Don’t these look delicious? This is one of the breakfasts my husband makes for me on a regular basis! An omelet, two slices of English Muffin Bread and a homemade sausage patty! On Monday, I’ll share the English Muffin Bread recipe.

This is one my husband makes and it is so good, I don’t know why we didn’t do it sooner. The impetus for it was reading the sausage section in Ruhlman’s book, Ratio.

So, we picked up a bone-in pork roast on sale with a fair amount of fat and tried again. Yes, Ruhlman is right. 20% fat is about right, it creates a yummy sausage with good texture, juicy flavor and just enough fat to fry itself up. I would caution you against skipping or reducing the minimum hour of marinating; it’s absolutely essential (thanks Alton!) and produces the best flavor.

Posted in american, breakfast, dairy-free, gluten-free, ground meat, in progress, pork, recipes | 3 Comments

Ratio: Variations on the Theme of Pancakes II

Whole Wheat Apple Pancakes

Second in the Ratio: Pancakes series.

The Creamy Stout Rye’cakes had come out pretty well. But I thought something sweeter would be a good application. I had recently purchased a big bag of apples and used that as my starting point for inspiration. What better than a twist on a traditional dessert for a Sunday brunch? It sounded good, so off we went.

These came out very nicely and made for an excellent breakfast. Using the whole wheat pastry flour made for fluffy, soft pancakes without being too overpoweringly “wheaty”. Spelt flour would also be an excellent choice, especially if you’re gluten-free.Whole Wheat Apple Pancakes

Second in the Ratio: Pancakes series.

The Creamy Stout Rye’cakes had come out pretty well. But I thought something sweeter would be a good application. I had recently purchased a big bag of apples and used that as my starting point for inspiration. What better than a twist on a traditional dessert for a Sunday brunch? It sounded good, so off we went.

These came out very nicely and made for an excellent breakfast. Using the whole wheat pastry flour made for fluffy, soft pancakes without being too overpoweringly “wheaty”. Spelt flour would also be an excellent choice, especially if you’re gluten-free.

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Rauga pankūkas (Latvian Yeast Pancakes)

Breakfast

Periodically, I post a recipe from Latviešu ēdieni by Ņina Masiļune.

Yeast pancakes, or rauga pankūkas as they’re known in Latvian, are similar to regular pancakes, except for two important differences: first, in place of baking powder, yeast is used, and second, no fat is used in the batter at all. While you can put this together the morning you wish to have it, we found that involved getting up too early, so after allowing the pancakes to rise for 90 minutes, we put it in the fridge overnight. The results are a fluffy, beautifully thick pancake with great flavor, perfect with preserves or maple syrup.Breakfast

Periodically, I post a recipe from Latviešu ēdieni by Ņina Masiļune.

Yeast pancakes, or rauga pankūkas as they’re known in Latvian, are similar to regular pancakes, except for two important differences: first, in place of baking powder, yeast is used, and second, no fat is used in the batter at all. While you can put this together the morning you wish to have it, we found that involved getting up too early, so after allowing the pancakes to rise for 90 minutes, we put it in the fridge overnight. The results are a fluffy, beautifully thick pancake with great flavor, perfect with preserves or maple syrup.

Posted in breakfast, latvian, recipes, untranslated | 4 Comments

Apple Babka

My husband makes breakfast every day because I’m very much not a morning person and because he’s damn good at it. Today, he decided to try a new recipe out of a Ukrainian cookbook we picked up at the library. Delicious!

A babka is similar to a dutch baby but fluffier due to the whipped egg whites. For this apple babka, a tart apple, such as a Granny Smith or other pie apple, is needed to offset the sweetness of the sugar. My husband makes breakfast every day because I’m very much not a morning person and because he’s damn good at it. Today, he decided to try a new recipe out of a Ukrainian cookbook we picked up at the library. Delicious!

A babka is similar to a dutch baby but fluffier due to the whipped egg whites. For this apple babka, a tart apple, such as a Granny Smith or other pie apple, is needed to offset the sweetness of the sugar.

Posted in breakfast, recipes, ukrainian, untranslated, vegetarian | Leave a comment

Homemade Maple & Walnut Granola

There’s really no reason to buy granola when the parts are so easy to come by and cooking it is so easy. Plus, even at places like Whole Foods and Sunflower Market, the bulk granola often is chock-full of chemicals, instead of just nuts. This way, you can exercise some control and make your own perfect granola.

Since it’s Canada Day, I decided to make this sweet and crunchy maple walnut granola to swirl into some frozen yogurt and add to my breakfast cereal.

There’s really no reason to buy granola when the parts are so easy to come by and cooking it is so easy. Plus, even at places like Whole Foods and Sunflower Market, the bulk granola often is chock-full of chemicals, instead of just nuts. This way, you can exercise some control and make your own perfect granola.

Since it’s Canada Day, I decided to make this sweet and crunchy maple walnut granola to swirl into some frozen yogurt and add to my breakfast cereal.

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