Breakfasts

In the June/July Details magazine, a feature (pp. 106-11) on breakfasts: some inventive breakfast dishes from around the U.S., a little glossary of international foods to know, several pages on reinventions of familiar breakfast fare, and a few unusual brunch dishes. Here some comments on the first two features.

“Best Breakfast Dishes of the Moment”:

Dutch Pancake, Octopus Stew, Korean Fried Chicken, Jerusalem Bowl (“wheat berries, green lentils, and barley mined with mild roasted cherries make a bed for fried eggs and roasted chicken dusted in … za’atar … from a local spice merchant”), (home-made) Pop Tarts, Vietnamese Steak and Eggs, Brisket Taco, Yam Biscuit Mole, Quinoa Porridge, Short-Rib Chilaquiles

“Intenational Foods to Know”:

canelé (Bordeaux: “fluted egg-custard pastry traditionally spiked with rum and baked by nuns”), kouign amann (Brittany: “crunchy, flaky, inch-high origami-like cake made of butter, sugar, and dough akin to a croissant-on-steroids”), molletes (Mexico: “south-of-the-border staple starring a soft bolillo roll, topped with frijoles and cheese and then toasted”), peameal bacon (Toronto: “sliced cured pork loin crusted in cornmeal”)

Most annoying name: Chicken & Foie-ffles (brunch at the Eating House in Miami). And unlike many of the other dishes, this one sounds appalling to me:

Foie gras replaces butter in the batter for these waffles topped with buttermilk-fried chicken, hot sauce, and Vermont maple.

(On chicken and waffles, see this posting.)

2 Responses to “Breakfasts”

  1. Victor Steinbok Says:

    OK, not sure what this is supposed to mean: “wheat berries, green lentils, and barley mined with mild roasted cherries”. Is “mined” supposed to be “lined”? “mixed”?
    And is a “futed egg-custard pastry” actually a “fluted pastry”, better known as cannoli? Not sure where the typos were introduced.

    Rummaging through a list of Italian dishes from a food-specific glossary, I noticed that a number of them really sounded like versions of French and German/Austrian dishes from neighboring regions (e.g., Austrian dishes that migrated to Trentino and Sud-Tirol; Provencal dishes that ended up in Liguria and Lombardia, etc.). Some interesting name correlations also appear across the border between Trieste and Slovenia.

    • arnold zwicky Says:

      “futed” for “fluted” is my typo; “mined” was in the original, but it looks like a typo for “mixed”. I’ve corrected the first.

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