I guess I’m still on a breakfast kick This dish was so awesome because of the way the eggs were prepared (steam-scrambled). The eggs were lightly seasoned, mixed with spinach and goat cheese, and then topped with shaved Parmesan cheese and green onions. Served with their tasty bread (baked on site). Creamy, fluffy egg goodness!
Belgian Waffle – Etablissement Max (Ghent, Belgium)
Traditionally a “breakfast” food, I had this waffle as an afternoon snack while wandering the streets of Gent. This cafe knows how to do waffles. Flambéed in Grand Marnier, sprinkled with powdered sugar and topped with fruits, vanilla ice cream, and whipped cream. The result was a delight to consume – light, fluffy, the edges crisp with the caramelized liqueur. Enjoyed with a cappuccino.
I’m on a breakfast kick! This meal is often rushed and sometimes completely ignored during my workweek. When I can, I attempt to make up for this by indulging in the best breakfast foods my belly can handle. On a recent trek to Half Moon Bay, I enjoyed a cappuccino, “coastal” eggs benedict (with dungeness crab, artichoke, lemon hollandaise) and buttermilk banana pancakes. Needless to say, I think this meal’s importance is cemented in my mind (and on my taste buds)!
Greek Yogurt Breakfast – John’s of Willow Glen (San Jose, California)
This breakfast had me dreaming of it all weekend long. Strained Greek yogurt served with warm galaktoboureko (custard pie with phyllo) and fresh fruits. The yogurt was incredibly dense and creamy, topped with honey, cinnamon, powdered sugar and chopped walnuts. The custard pie was oh-so-decadently sweet (but not cloying) and the phyllo crust added a crispy texture that paired perfectly with the yogurt. This definitely started my day with a bang!
Everybody knows that ubiquitous bottle with the green cap – present at most Asian (and surprisingly, quite a few non-Asian) eateries. News of a temporary shutdown of operations and rumors of a possible sriracha shortage led me to my local grocer to hoard bottles the internet to discover alternatives for this incredible sauce. Thanks to Steamy Kitchen, I now have a recipe for my very own sriracha! The ease of making this (20 minutes!) makes my fears of being sauce-less a distant memory.
Since we agreed to do the fancy dinner on Saturday, I decided to make dinner at home on Friday night. My sweetie surprised me with long-stemmed roses and mini cupcakes from Kara’s (and a card with such a beautiful handwritten message…sigh). I served guacamole, turkey and sausage jambalaya, jalapeño cornbread and wine, lots of wine!