Showing posts with label BreakfastforDinner. Show all posts
Showing posts with label BreakfastforDinner. Show all posts

Saturday, July 27, 2013

Mushrooms Provençal for #RandomRecipeChallenge


This month for the Random Recipe Challenge we are celebrating a big anniversary: number 30. Not 30 years, but still, 30 months is a great accomplishment in the world of blogging.  I wish I could say that I’ve been participating that long but I can say that I have enjoyed every challenge I have accepted.  Rather than choosing a theme, for this anniversary month dashing Dom from +belleau kitchen has set 30 as the target.  Count forward on the bookcase to your 30th cookbook.  Either open to the 30th page (which I did first but there wasn’t a recipe at all) or open randomly (which I did second) and make the first recipe you see.

http://www.belleaukitchen.com/p/random-recipes.html


My 30th book was Richard Olney’s Simple French Food, a classic in food writing circles.  I adore Richard Olney and I adore this book but I have to admit, when I opened it to Mushrooms Provençal, I was a bit disappointed.  Sautéed mushrooms didn’t sound very exciting.  But, after making them as a side dish, we all decided that they were fabulous and worthy of being the star of the meal.  So instead of grilling a steak which they would accompany, I folded a few in a simple omelet and served extra on the side.  The perfect evening meal.  And I will never underestimate Mr. Olney again.

Ingredients
4-5 tablespoons olive oil
1 lb 10 oz or 750g Swiss brown or other mushrooms
Sea salt
3 large cloves garlic
1 handful parsley
1 handful crumbled half-dried bread (I chopped mine up with a large knife.)
Black pepper
1/2 lemon
Glass of wine – optional but highly recommended – for the cook

Method
Rinse your mushrooms briefly to get rid of any dirt that might be clinging to them and drain them well in a colander.  Cut the tough stem ends off.  Small mushrooms can be left whole but larger ones should be cut in halves or quarters.


Puree the garlic in a mortar with a pestle and chop your parsley finely.



Heat your oil in a large frying pan and add the mushrooms and a good sprinkling of sea salt.  Sauté over a medium high heat, stirring or tossing every few minutes, until the mushrooms take on a golden color.


Choose a bigger pan.  This was hard to stir and toss until the mushrooms had reduced in size.





Add in the garlic and parsley.  Stir well.



Give the whole pan a good couple of grinds of fresh black pepper and add in the breadcrumbs.


Taste for salt and add a little more if necessary.

Squeeze your lemon half over the mushrooms.  Stir or toss again.


Enjoy!

Or add them into an omelet.

Beat a couple of eggs with a dash of milk.  Have a sip of wine.


Add a knob of butter to a non-stick skillet.  Once it has melted, pour in the egg/milk mixture and add some Mushrooms Provençal.


Cook until the eggs are almost set.  Add a few slices of cheddar or other cheese, if desired.  Have a sip of wine.


Fold over.  Neatness doesn't count.  Have another sip of your wine.


Slide the omelet onto a plate, sprinkle with some black pepper and add more mushrooms.  Enjoy!


Sunday, July 21, 2013

One-Pan Full English Fry-up

Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.

Food Lust People Love: Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.

Years ago, I was watching a Jamie Oliver show – one of his very first ones from the era of his second published cookbook – and he was working all night in a friend’s restaurant, baking the bread for the next day.  After putting in some long, hot hours, he started a one-pan fry-up.  It reminded me of our very late dinners (or very early breakfasts) back in Abu Dhabi.  As I mentioned way back in January, we often cooked a full English breakfast at the end of a night out.  It is indeed a delight after a long night out, but they are equally tasty earlier in the evening as an alternative dinner.

We often have breakfast for dinner and the rest of the family would like pancakes or waffles, and I mostly give in, but this would be my choice every time.

A genuine full English breakfast would also include black pudding, but my local grocery store was out of stock, and baked beans, which are not my favorite.  If my elder daughter and/or husband were in residence, I would have had to add the Heinz baked beans.  They have to be Heinz.  Just so you know.

Also, I’ve made enough for two diners but, in this same pan, I’ve added bacon and sausages enough for four and still have room for four eggs.  Double either the mushrooms or tomatoes (not both) and you’ll be fine.

Ingredients to serve two
2 medium tomatoes
4 medium brown mushrooms
2 rashers or slices back bacon
2 good quality English sausages
Olive oil
2 fresh eggs
Sea salt
Black pepper
Bread for toast, and butter, if desired.

Method
Cut off the stem end of your tomatoes and then cut them in half through the middle, so you see a cross section of the tomato.  Clean your mushrooms and trim the hard stems.

Add your bacon and sausage to a large non-stick skillet.  Cook until the bacon and sausage are both browned.



Drizzle in a little olive oil if the bacon and sausage haven't given off any grease and add in the halved tomatoes, cut side down, and mushrooms and cook until they are also browned and roasty looking. Then turn them over to brown the other side.



Arrange the bacon, sausage, tomato halves and mushrooms evenly around the pan and make spaces for frying your eggs.


Put your bread in the toaster, if serving.

Crack one egg at a time in a small bowl and gently add each to the pan.



Push the button down on the toaster.  Cook your eggs until they are the doneness you desire.  We like runny yellows, so this doesn’t take but a few minutes.  Season the eggs with sea salt and pepper.


Food Lust People Love: Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.

Remove the toast from the toaster and butter, if desired.  Serve each person bacon, sausage, tomatoes, mushrooms, an egg and toast.


Enjoy!

Food Lust People Love: Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.



If you love breakfast for dinner like we do, you’ll want to have a look at all the other lovely Sunday Supper dishes this week.  Breakfast for dinner is the best!


Pin this One-Pan Full English Fry-Up!

Food Lust People Love: Full English Fry-up is a quick, easy and delicious one-pan breakfast that includes all the traditional parts - bacon, sausage, tomatoes, mushrooms and eggs.