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Wednesday, November 10, 2010
Breakfast
Seems like the crew talks a lot about food. Today John G. made french toast and home fries for the entire LCC autumn staff. What a great breakfast!
Jeff ate the most so he washed the pans when we were done.
It was my pleasure to help cap off another great season. Kudos to the entire crew and I hope that I didn't ruin everyone's lunch with our big breakfast. If you're good (and that is unlikely) I'll make a great lunch when you start work in spring - fresh pasta, my own sauce, garlic bread, salad and vin ordinaire pour nous (Fred knows what that means). Thanks to Jeff for helping ensure that Tony doesn't get mad when he comes back - except Jeff left some burn marks on his plate due to his extremely speedy eating habits. I was in awe of the cleanliness displayed by the grounds crew as they entered the hallowed eating hall - perhaps you can teach an old dog new tricks.
Enjoy the winter - herbivorous horde of hibernating humanoids.
French toast recipe - I make a major change in that I use Challah bread rather than Italian bread (as it is egg based). I also do not slice the loaf as you would normally, but I make vertical cubes as I've found that the bread absorbs the egg batter better this way. In any event, here's the recipe:
1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. 2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. 3. Bake in preheated oven, uncovered, for 40 minutes.
For those who liked my home fries - here's how I make them:
New potatoes - cut up into fairly large chunks so that they'll stay firm - not mushy when cooked. Cut up a Vidalia onion (can use other kinds but these are sweet)and at least one large green pepper (I like to use red and orange as well. Use one onion and one pepper (At least) to every 3-4 pounds of potato.
Heat up olive oil in a large skillet (preferably non stick) - put in the potatoes, onion and peppers at the same time - sprinkle everything liberally with more olive oil. Add kosher salt (or sea salt), fresh ground black pepper, paprika and some ground garlic to taste after about 15 minutes. Add more olive oil if the ingredients begin to stick. Cook for about 1/2 hour - stirring regularly until potatoes are brown and slightly soft.
My pleasure Steve - always trying to mend Anglo-American relations.
Enjoy - better than blood pudding, in my opinion. That's not to say that the full "English" breakfast is bad - it's quite filling with the baked beans and stewed tomatoes. Overcooked eggs and fatty bacon - not so good.
I love Earl Grey, but I do think that Irish Breakfast tea is superior.
It used to be that Irish food was looked upon as really bad - like its cousin - English food. You took a piece of beef, turned on the oven as hot as it could go and cooked the beef until you ran out of fuel.
Fortunately, those of us who are adventuresome and actually travel to the UK and Ireland on a regular basis now know that you can actually get some great food at a reasonable price. The best fish and chips I've ever had was in Portmarnock - just north of Dublin. We went into a local shop and ordered our meal which was delivered in a used shoebox lined with newspaper. The fish was lightly breaded and quite sweet and the chips were freshly made and crispy. We dipped them in vinegar and played 18 at the course which is part of the Hotel Portmarnock - overlooking the Irish Sea and some emerald green islands. I lost a dozen balls but had high tea afterwards with perfect small sandwiches and fresh biscuits with clotted cream and jam. And then, the best - a Laphroig 15 - the best ever!!
To top it off, we met a bearded man who as sitting with five beautiful women. He turned out to be "The Most Interesting Man in the World".
Dear Sirs of LCC, my name is Claudio Crusizio and I am a tennis fan and collector. I need to contact some member or person who can help me in a research about Rod Laver first victory on the US Tennis open played at LCC in 1964. My emai it is claudio.crusizio@gmail.com Best regards and merry chrissthmas for all the tennis fans in the club. Claudio
Jeff ate the most so he washed the pans when we were done.
10 comments:
John actually washed the pans. I rewashed them and ran them through the dishwasher.
It was my pleasure to help cap off another great season. Kudos to the entire crew and I hope that I didn't ruin everyone's lunch with our big breakfast.
If you're good (and that is unlikely) I'll make a great lunch when you start work in spring - fresh pasta, my own sauce, garlic bread, salad and vin ordinaire pour nous (Fred knows what that means).
Thanks to Jeff for helping ensure that Tony doesn't get mad when he comes back - except Jeff left some burn marks on his plate due to his extremely speedy eating habits.
I was in awe of the cleanliness displayed by the grounds crew as they entered the hallowed eating hall - perhaps you can teach an old dog new tricks.
Enjoy the winter - herbivorous horde of hibernating humanoids.
Ha
French toast recipe - I make a major change in that I use Challah bread rather than Italian bread (as it is egg based). I also do not slice the loaf as you would normally, but I make vertical cubes as I've found that the bread absorbs the egg batter better this way. In any event, here's the recipe:
Ingredients
* 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
* 8 eggs
* 2 cups milk
* 1 1/2 cups half-and-half cream
* 2 teaspoons vanilla extract
* 1/4 teaspoon ground cinnamon
* 3/4 cup butter
* 1 1/3 cups brown sugar
* 3 tablespoons light corn syrup
Directions
1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 40 minutes.
For those who liked my home fries - here's how I make them:
New potatoes - cut up into fairly large chunks so that they'll stay firm - not mushy when cooked. Cut up a Vidalia onion (can use other kinds but these are sweet)and at least one large green pepper (I like to use red and orange as well. Use one onion and one pepper (At least) to every 3-4 pounds of potato.
Heat up olive oil in a large skillet (preferably non stick) - put in the potatoes, onion and peppers at the same time - sprinkle everything liberally with more olive oil. Add kosher salt (or sea salt), fresh ground black pepper, paprika and some ground garlic to taste after about 15 minutes. Add more olive oil if the ingredients begin to stick. Cook for about 1/2 hour - stirring regularly until potatoes are brown and slightly soft.
Eat until you are no longer hungry.
Enjoy.
Cheers very muchly for the recipes JG. I'll let you know how I get on with them!
My pleasure Steve - always trying to mend Anglo-American relations.
Enjoy - better than blood pudding, in my opinion. That's not to say that the full "English" breakfast is bad - it's quite filling with the baked beans and stewed tomatoes. Overcooked eggs and fatty bacon - not so good.
I love Earl Grey, but I do think that Irish Breakfast tea is superior.
Cheers
MMMmm... overcooked eggs and fatty bacon.....
It used to be that Irish food was looked upon as really bad - like its cousin - English food. You took a piece of beef, turned on the oven as hot as it could go and cooked the beef until you ran out of fuel.
Fortunately, those of us who are adventuresome and actually travel to the UK and Ireland on a regular basis now know that you can actually get some great food at a reasonable price. The best fish and chips I've ever had was in Portmarnock - just north of Dublin. We went into a local shop and ordered our meal which was delivered in a used shoebox lined with newspaper. The fish was lightly breaded and quite sweet and the chips were freshly made and crispy. We dipped them in vinegar and played 18 at the course which is part of the Hotel Portmarnock - overlooking the Irish Sea and some emerald green islands. I lost a dozen balls but had high tea afterwards with perfect small sandwiches and fresh biscuits with clotted cream and jam.
And then, the best - a Laphroig 15 - the best ever!!
To top it off, we met a bearded man who as sitting with five beautiful women. He turned out to be "The Most Interesting Man in the World".
Honest.
How does one get in on the spring lunch??? Please don't neglegt the tennis department.
Dear Sirs of LCC, my name is Claudio Crusizio and I am a tennis fan and collector. I need to contact some member or person who can help me in a research about Rod Laver first victory on the US Tennis open played at LCC in 1964.
My emai it is claudio.crusizio@gmail.com
Best regards and merry chrissthmas for all the tennis fans in the club.
Claudio
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