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Recipes, resources and food inspiration from people and places in Kitsap County. By Kitsap Sun Web Editor Angela Dice.
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Archive for the ‘Breakfast’ Category

Dessert for Breakfast

Friday, April 3rd, 2009
My oatmeal breakfast this morning

My oatmeal breakfast this morning

I’m a late convert to oatmeal. Chalk it up to my aging, no wait, maturing, taste buds.

When I was a kid, I couldn’t stand the stuff. My mom tried to compromise, still trying to get me to eat a hot breakfast, by buying chocolate-flavored Malt-O-Meal. After a bit of begging and complaining that that stuff didn’t taste very good either, she’d allow me to put in 1 Hershey Kiss. I always sneaked two or three and sunk them into the bottom. It was far more like dessert that way.

In some ways, that’s still how I eat my hot cereal —  as a dessert — though a little less heavy on the sugary goodness.

In the past couple years, I’ve been playing around with how I eat it, only occasionally plain. A couple times, I’ve tried overnight versions in the crockpot, like one from Alton Brown with figs, cranberries and steel cut oats (steel cut has more fiber, just had to throw that in there), but haven’t had a lot of success. It comes out kind of gloppy and/or burned on the bottom. I think the problem primarly is with my crockpot, less with the recipes I’m trying.

I generally cook it with half water/half milk. I’m also a fan of cooking it with water and adding a tablespoon of cream.

I also have a few go-to variations for dressing it up (both are for two servings):

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French Toast With Poached Pears and Currant Glaze

Wednesday, January 28th, 2009
French Bread with Poached Pears

French Bread with Poached Pears

Even though my poached pear tart didn’t quite turn out how I wanted it, I was reminded how much I really enjoyed poached pears.

So I decided to poach a couple of my pears, one I served as a side topping to french toast with a late Sunday breakfast, the other I saved for dessert with ice cream.

For the bread for the french toast, I sliced up the remainder of a baguette I had with dinner the night before and had dried out in the oven at 200 degrees for about 15 to 20 minutes.

The poached pear turned out wonderfully, though it could have stood a little additional cinnamon. Same for the toast, and the glaze would do well with the addition of a little brandy while cooking. But here are the combination of ingredients I used: (more…)


The Definitive (yeah, right) How to Make an Omelette

Thursday, November 13th, 2008

After looking into where to get fresh eggs, I just had to make an omelette. The first time I made one, I though what’s the big deal? You’ve got some eggs, some milk, some stuffing and ta-dah!

So if memory serves me right, I’m pretty sure my first omelette came out more like a chewy scramble, and my mom probably choked it down and told me how great it was (she’s just that nice). Over the years, I’ve tried various methods: whipping the eggs, separating whites from yolks, lotsa milk, none at all. Along the way, I think I’ve come out with a fairly OK little folded omelette.

Of course, everyone has an opinion on how to do it best and what to put in it. Some of them are pretty clever, too, like the ones I saw on Mr. Breakfast from recipes like an apple and brie omelette to techniques like boiling it in a ziploc bag

So to add to the omelette chatter, I made a little video about how I make it. I swear, it’s definitive …

(more…)


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About This Blog

The Food Life covers people, place and events involved in the food community on the Kitsap Peninsula and surrounding areas.
Written by Angela Dice. You can contact me at angela [at] angeladice.com.

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