Ordinally, the cooking portion of this blog (which is taking up about 95% of all entries) the idea was taking recipes I find and adding a spin to it (Usually on the smoker).
The thinking was, if I do the recipe as-is, I’m just re-blogging someone else’s recipe with nothing to add.
But there’s also a ton of recipes I cook for the family we all really enjoy that you might be missing out on, so I figured I’d have a sort of all-in-one blog with a collection of some of my unaltered recipes. Originally I was going to list all my unaltered recipes, but I think I’ll stick to breakfast this round and have a follow-up later.
Official Disneyland/World Waffles
Waffles are superior to pancakes. Fight me! This recipe was originally from The Disney Chef website, which apparently is now offline. So I’ll post the recipe here:
- 4 eggs, separated
- 1 – 2 tablespoons sugar
- 1 cup milk
- 1/4 cup (half a stick) of butter, melted & cooled
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Beat egg yolks & sugar in a large bowl until the sugar is thoroughly mixed and the yolks are thick and sunny colored.
- Add the milk, cooled melted butter, and vanilla extract and stir until combined.
- Then add all at once flour, baking powder, and salt.
- Mix well, but be sure not to overmix (overmixed batter will be frothy with lots of bubbles). If the mixture is too thick, add more milk until the mixture resembles that of thick pudding.
- In a separate bowl, using a mixer, beat egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the batter. DO NOT MIX.
- Spoon batter into waffle maker and cook until GBD
Mickey Waffle Makers aren’t required, but let’s face it: everything tastes better when shaped like Mickey.
Tamago Kake Gohan
I saw this posted on Facebook as a ‘dare’ to try and eat. I think the idea of raw eggs is supposed to freak people out. It’s a simple Japanese breakfast dish I occasionally make when I have leftover rice the night before. Super simple:
- Rice (reheated from last night or made fresh)
- Egg(s) room temperature
- Sesame seeds
- Soy, mirin, sriracha, nori, bonito flakes, whatever your heart desires.
All you do is put the rice in a bowl, crack an egg (or two) over the rice, add sesame seeds and whatever accoutrements you want with it. Stir to break up the eggs and let the heat from the rice turn it into this creamy, porridge-type consistency and consume.
I work for an Israeli company, and one of the benefits is I get to travel to Israel about once every year to 18 months (pre-Pandemic – I haven’t been anywhere since February 2020)
Breakfasts at the hotel is always a feast. Fresh vegetables, pastry, fresh baked challah bread, and their kitchen makes shakshuka to order. Quite possibly their nation’s breakfast dish. In simplest terms, it’s eggs poached in a tomato base with lots of paprika and other spices. This is one of those Saturday or Sunday morning breakfasts you make for the family.
The recipe I use is from Food Republic and is quite good. But just like opinions and arseholes, everyone has their own shakshuka recipe. From Alton Brown, to Food Wishes, to Basics with Babbish (who even demonstrates how versatile this dish can be with regional varients)
Sara Lee Butter Streusel Coffee Cake
Okay, this one I tweak to make it gluten free, but I only make this at Christmas, I thought I’d go ahead and post it here.
Growing up, it was a Christmas tradition to have this and a Sara Lee Pecan Coffee Cake served for breakfast. Probably a relic from my mom in the 60s as all good housewives had a Sara Lee in the freezer in case company came over. But the ease of just opening the box, pop in the oven and have breakfast in 15 minutes, is a nice, easy option during a hectic holiday of opening presents & the Christmas meal.
And, being big on family traditions, we continued this when I had my own family on Christmas mornings. Then my wife was diagnosed with celiac (kids did also a few years later). No wheat. No wheat means no Sara Lee. So, I looked for a copycat recipe to make a gluten free version myself, ’cause you gotta keep up with tradition.
And really, the only substitutions I did for this was substituting for Gluten Free yellow cake mix and gluten free flour for the crumble topping. BTW, this recipe makes two 9″ round cake pans.