Cooking with Alison

Archive for the ‘Breakfast’ Category

One Skillet Breakfast

In Breakfast on December 27, 2010 at am

I had some roasted mini potatoes leftover (recipe here) so I made a one skillet breakfast of eggs with bacon and potatoes.  The great thing about one skillet breakfasts is you can use whatever meat or vegetables you happen to have on hand.  Read the rest of this entry »

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Favourite Pancake Recipes

In Breakfast on December 22, 2010 at am

I have been searching for my favourite pancake recipe for a few years now.  I’m usually indifferent to pancakes because most of them are too fluffy, too airy, or too cakey for my taste.  I prefer pancakes that are soft and thin with a slightly chewy texture.

For a volunteering event, Ed and I went to the Little Cataraqui Creek Conservation Area Sugar Bush, Kingston, ON, where I bought a bottle of medium maple syrup for motivation to test more pancake recipes.  (By the way, their maple syrup is my new favourite, because of its subtle maple flavour and sweetness.)  I tried more than 15 different recipes before I found two that I liked.  The first one is my favourite standard pancake recipe.  Add chocolate chips, mashed ripened bananas, blueberries, etc.  The second one has a slightly chewy texture and a fun twist that kids will love.  It was inspired by the McDonald’s hotcakes recipe.

I was very excited to learn (from Nigella Lawson) that cooked pancakes can be frozen and then reheated in the toaster for quick breakfasts.

Photo above:  The sap from maple trees is collected in these buckets.

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How to Poach Eggs

In Appetizers, Hors D'oeuvres, Snacks, Breakfast, How-To, Red Meat and Eggs on April 19, 2010 at pm

I love love love eggs.  So, I’m well practiced at soft boiling, scrambling, and making sunny side up and over easy eggs.  I even stir fry and steam them in Chinese dishes (recipes in the Asian – Other Asian Foods category).  But I never poach them.  So when I watched Anne Burrell poach eggs on the Food Network, I figured it was about time that I learned this technique.  So I did some research online and pooled together some tips for poaching eggs.  I was very excited to learn (from Anne Burrell) that poached eggs can be made ahead of time.  Apparently, restaurants do this all the time.  So you could easily make several batches of these one day in advance if you’re having guests over for brunch or dinner.

Pictures above:  From my Poached Eggs with Asparagus, Prosciutto and Hollandaise Recipe here.

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How to Steam Cook Food

In Appetizers, Hors D'oeuvres, Snacks, Asian, Breads, Breakfast, Desserts, How-To, Main Course on February 24, 2010 at pm

I received a comment asking for pictures of my steaming equipment and technique.  So here I show you how I steam food, I discuss other methods of steaming, and I go into detail about the steaming equipment that you’ll need for each method.

Steaming food is very commonly done in Chinese cooking.  It’s a very healthy way of cooking as it maintains a lot of the nutrients in vegetables and reduces the amount of oil that you use.  It results in tender veggies and moist and juicy meats.  I steam cook vegetables, dumplings, whole chickens and fish, pork spareribs, a specific Chinese egg dish, etc.  (You can do a search for some of these recipes on my website.)

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