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American or Canadian breakfast ideas that might be novel/interesting to European visitors, and are more interesting that bacon & eggs or French toast...

I found out today that they're more interested in North American/American/Canadian-style breakfasts. I'm not really a fan of French toast/waffles for breakfast, so I'm looking for something beyond that.

Anyone have some ideas for some breakfasts that might be interesting, and can be made the night before or in less than 45 minutes in the morning, before breakfast is served?

I was thinking maybe a Huevos Rancheros strata or casserole. Open to any ideas, especially strata/casserole/frittata type dishes. Also open to a great sticky bun recipe, if you anyone has one to share!

Thanks for any ideas. ;-)

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  1. Breakfast burritos? I take a large tortilla, sprinkle cheese on it and cook two eggs scrambled well, more like an unfolded omelette on low heat and flipped over so you get a nice little egg disc to put on the tortilla. Then the best part is frying up some hashbrowns w/ onions, peppers and seasoned with garlic (powder is fine) and cumin and S&P. Take the nice crispy hashbrowns and put on top of the egg disc and roll up! You can add any meat too - left over steak, sausage, etc. Then serve with sour cream and salsa. It's delicious and the breakfast burrito that my mother served in her restaurant that people loved.

    1. American - drop or buttermilk biscuits,corn bread or muffins

      1. 1. eggs benedict: english muffins split (not sliced) & toasted, sauteed peameal bacon (known to Americans as "Canadian bacon, either name, it's brined pork loin rolled in cornmeal - NOT bacon & NOT PEAmeal either), poached eggs (day before, refrig, reheat in hot water), hollandaise.
        2. pancakes or North American style (thick) waffles w blueberries, pecans, maple syrup.
        3. homemade muffins: blueberry, pumpkin, cranberry, pecans
        4. johnnycakes w maple syrup.
        5. buttermilk biscuits
        6. fluffy American-style omelette, esp Western

        7 Replies
        1. re: beach_cook

          I've never heard of anyone reheating poached eggs before! ;-)

          Maybe I could serve some repoached eggs with some salsa and refried beans! ha ha. ;-)

          1. re: prima

            poach as usual, or a little less just in case hot water get too hot ;).
            refrig in cold water. 1-2days.
            when needed, reheat gently (won't cook any further so long as temp kept below 170, or poss 160.

            ATK mentioned explained the science of max temp to avoid further cooking the yolk & Jacques Pepin ref this as std proc for hotel kitchens.

              1. re: prima

                on big family holiday meals- I pre-poach my eggs as well. Feeding 18 hungry people eggs benedict in under 3 minutes is a lot easier- and the cook gets to eat too!

                1. re: prima

                  Restaurants do it all the time. You didn't really think they poached them to order did you?

                  1. re: Hank Hanover

                    I knew hotel restaurant buffets serving steam trays of hard yolk Benedicts weren't poaching to order, but I did think my favourite bistro for brunch had been poaching my perfectly poached eggs Benedict/Florentine/etc to order.

                    I would think some restaurants poach ahead, and others poach to order, although It's quite possible I'm just naïve. :-)

                    1. re: prima

                      I saw Anne Burrell in that show of hers... "Cooking like a restaurant chef"?.. something like that. She had a stack of them a foot tall. She was getting ready for the brunch rush.

              2. Shrimp and grits
                biscuits and gravy

                1 Reply
                1. A creative hash is always delicious and very American. I made one with sweet potatoes, caramelized onions and duck for a German friend and she was in heaven - she thought it was the most unusual, delicious and creative thing she'd ever seen.

                  3 Replies
                  1. re: biondanonima

                    Grew up on the New England coast, where we ate fresh flounder (caught that morning) sauteed in butter. Toast and fresh fruit makes it a meal.

                    Fish cakes. Make them the night before, fry in the morning. thrifty Yankees use leftover or planned-over fish;

                    Oatmeal made with maple sugar. can add dried cranberries (craisins)

                    Indian pudding (cornmeal porridge flavored with molasses)

                    Toasted Anadama bread. Serve the bread at dinner, the toast for breakfast.

                    Blueberry muffins.

                    1. re: AdinaA

                      Or homemade blueberry muffins with crumb topping!

                      1. re: AdinaA

                        When I lived in Maine I would order a traditional Maine/New England breakfast of fishcakes and beans. I would also add two easy over eggs and some maple syrup on top. Very interesting combination.

                    2. My favorite breakfasts are always served when I travel the South: biscuits and gravy, shrimp and grits or grillades. In the Northeast I find myself sticking to smoked salmon or whitefish and bagels or scrapple for something special. If you're considering a Mexican inspiration, I've made a cemita-inspired strata with chorizo that proved a huge hit for an impromptu brunch, though chipotles might be a little too spicy for some people early in the morning.

                      1. Corned beef hash, although preparation of the corned beef will take some time.

                        2 Replies
                        1. re: GH1618

                          Very different from "real" corned beef, you can used the tinned version for hash.

                          Howsabout steak&eggs.
                          Raw egg in beer (adjust amount of eggs and beer to taste)
                          Spanish tortilla (layered sliced, cooked potatoes with egg, fried gently)
                          Chilaquiles. I've had this in various forms in Mexico for breakfast - layered day-old nacho chips baked with sauce (red sauce such as enchilada sauce, or a dark mole, or green sauce, whatever you like) and sometimes cheese, sometimes topped with a drizzle of crema, topped with cilantro. Sometimes topped with a fried egg.
                          Lotsa variations.

                          1. re: GH1618

                            Crispy homemade corned beef hash, with maple syrup poured on top.

                          2. "Interesting" might depend on which European country the visitors are from. We are not all the same and certainly do not eat identical breakfasts.

                            10 Replies
                            1. re: Harters

                              So true. I was a performer on the cruise ships in the late 70's/early 80's and I remember the mostly European staff being astounded (and thoroughly amused) by the American passengers' daily penchant for a fried breakfast. The very idea was repugnant to them.

                              1. re: The Professor

                                That said, the fried breakfast is part of British and Irish culture and I always enjoy the American version when we visit. And pancakes. Most definitely pancakes.
                                But the idea of shrimp for breakfast - a very large YUCK.

                                1. re: Harters

                                  Harters you have to try it. I grew up with shrimp and grits. Add a fried egg for breakfast. I recall you made a trip through New England recently. Next time you're in the NE or NYC area, I will be happy to introduce you to it. Im pretty sure you will be a convert. If not the pints are on me.

                                  1. re: Harters

                                    Shrimp in a spicy sauce over grits make a mighty fine breakfast.

                                2. re: Harters

                                  Fair enough. Absolutely agree that all Europeans aren't going to be eating identical breakfasts- even within regions and cities, breakfast habits and preferences vary greatly.
                                  My visitors are from eastern Germany, and I'd been serving the kind of breakfasts I've usually had in Germany, Austria and Switzerland - various cured meats, pate, local Cdn )cheeses, jams, lls and yogurt. My guests found it too German.

                                    1. re: lynnlato

                                      thanks lynnlato- looks like we're going with waffles ;-) . I live 6 hours away from scrapple country. Haven't seen any served my side of the border. ;-)

                                  1. re: Harters

                                    +1 on Harters comment; I would be sure I had an idea of what the breakfast habit is in the country your guests are coming from; if French, or Italy, breakfast is almost never more than a roll or croissant type item with coffee. Other places serve fruit, meusli, hard boiled eggs, cold cuts and cheese. Yogurt, juice and coffee round things out.

                                    I would check their preferences before you plan on a heavy entree, except maybe once to show 'typical American' whatever choice that ends up being for you. It might be more comfortable for your guests if they are with you more than a day or two to offer a variety of the above type items and they can choose to have a larger or smaller breakfast.

                                    1. re: gingershelley

                                      I made a breakfast that was similar to what I've had when I've visited the same guests in Germany, so they were able to have a variety of some of the things you mentioned, and were able to have a small or large breakfast. Yesterday we had rolls, ham, salami, pate, cheeses and yogurt, and today we had local honeydew melon, pasteis de nata, as well as the cheese/meat/yogurt/bread with jam options.

                                      When I ask most of my guests what they'd like for breakfast, they usually reply (as do I when asked this question while staying with friends) with something along the lines of "Don't go through any trouble for me. I'll have whatever you like to have for breakfast." Which doesn't work out that well for my guests, since my breakfast tends to be an iced coffee and leftovers from the night before, or occasionally a fried egg sandwich doused in Frank's Red Hot.

                                      1. re: prima

                                        "I'll have whatever you like to have for breakfast."
                                        my friend woke up one morning and asked her boyfriend what he wanted for breakfast. he said, "whatever you're having." she looked at him and bluntly said, "i'm having chinese leftovers, and there isn't enough for both of us. so it looks like you better pick again."

                                        if you're up for making cinnamon rolls, they're great to make the night before and bake off in the morning.
                                        you could also do oatmeal pancakes... make oatmeal the night before and spread onto a sheet pan. refrigerate overnight. cut into circles or squares and pan-sear in some browned butter. serve with preserves and/or syrup.

                                        i second the breakfast burritos or breakfast *quesadilla.*

                                        for something somewhere between sweet and savory, a Monte Cristo.

                                        Toad-in-a-Hole or Picture Frame eggs with Sweet Potato Hash and a fruit salad

                                        or go simply: muesli, yogurt, fruit, and soft boiled eggs

                                  2. A friend served a variation of this recipe during a recent visit to her house -


                                    It is a weekend staple at our house now as it is a great way to use up a couple of slices of stale bread, a handful of this, a bit of that, etc. I use half and half instead of milk.

                                    1. My duck hash with crispy skin and runny fried egg has been well received.

                                      4 Replies
                                      1. re: Veggo

                                        Do you use leftover roast duck, or keep duck on hand for breakfast hash? Sounds good. Had a great duck confit/home fries cooked in duck fat/egg skillet at a restaurant in Montreal recently.

                                        1. re: prima

                                          Day old duck, and I carefully remove skin segments and crisp them in a toaster oven.

                                        2. Popovers with Jam, fried salami or Canadian Bacon, Canteloupe covered with blueberries ( and maybe a Tbs of caramel, depending on taste) homefries or hashbrowns.

                                          You don't say wherein Europe they come from, but if the UK/Ire area, it's the big fried breakfast. On the Continent, it's cold meats, cheese, boiled eggs and insipid fruit. Occaisionally a nice flufft pastry, such as a croissant, but more likely a hard roll.

                                          1. when my UK friends came, I made up one of those Bisquick Impossible Pie type tihngs but added diced strawberries and blueberries, a little sugar, lemon peel and cinnamon to it. Served it with some seedless raspberry Jam that I cut and heated with triple sec (I'm cheap.......Cointreau would have been better) as sauce and served US style sausages on the side. They all went for seconds, although we had left over potatoes and toast. When I go back to where we lived in the Uk, they always ask me to make it, which I can usually come close with regular flour and baking powder...but most likely going to use diced apple and maybe pineapple, unless there are good fresh berries available

                                            Cheese of choice was Jarlsberg, but some other type would do

                                            For a savoury version, I'd cut up the partially cooked sausage and add some onion, garlic, and maybe some diced Zucchini or summer squash for color. Of course, no sugar etc and no sauce

                                            3 Replies
                                              1. re: Veggo

                                                Try a Native American specialty from the upper mid-west: Mahnomin porridge. The stuff at Hell's Kitchen in Minneapolis is fabulous. Here is the recipe.


                                              2. re: FriedClamFanatic

                                                I have only tried coconut impossible pie... thanks for the idea.

                                              3. Waffles with pecans cooked in them with fresh squeezed orange juice and Canadian Bacon.

                                                The South American mountain dish of scrambled eggs with precooked onions, tomatoes and some smoked meat.

                                                "Dutch Pancakes"

                                                Real biscuits and gravy (and a side of red eye gravy wouldn't be out of place)

                                                1. Make this the day before and it takes 1 hour in the morning.
                                                  I like to serve this with a platter of smoked salmon with some sliced french country bread and some lemon parsley pesto for drizzling.


                                                  1. Two Japanese gentlemen were visiting us, one of whom spoke beautiful English and the other, not a word. After 24 hrs or so of the one doing all the translating, it was time for breakfast. He asked the other fellow what he would like and, as plain as could be he said, "Two eggs sunnyside up." We about fell over. We asked where he heard that and he replied a movie. It must have made quite an impression on him as that was all the English we heard from him all weekend!

                                                    8 Replies
                                                      1. re: porker

                                                        Considering most mornings in my various trips to Japan, breakfast was rice with some pickles.......except for some delightful crepe like pancakes in my hotel on 2 days,the man may not have known what he was going to get.........hope he enjoyed

                                                        1. re: FriedClamFanatic

                                                          I'd take rice and pickles for breakfast any day over eggs! But maybe that's the born-in-the-Philippines, ate-like-a-native part of me talking. ;-) 36 years old, and I still won't eat eggs. Or potatoes. Or drink milk. Those early influences are strong.

                                                          1. re: modthyrth

                                                            ditto on the eggs.......but love milk and potatoes.and I was born and raised on Cape Cod Massachusetts, USA

                                                            1. re: modthyrth

                                                              i have been wondering who in the world doesn't like potatoes!

                                                              1. re: alkapal

                                                                I'm not a fan of potatoes! Made growing up in a family where they are served every day a bit tricky...

                                                                1. re: alkapal

                                                                  Well, they don't figure in several eastern food cultures.

                                                          2. re: mgebs

                                                            funny! i wonder if he spoke more english than he let on... many japanese can be painfully, to the point of absurdly, shy and insecure about their (perceived to be poor) english skills, and will go to extreme lengths to avoid speaking to/in front of a foreigner to avoid any risk of "embarrassment".

                                                            if you were going to have an english key phrase book, though, two eggs sunnyside up is more useful than most of the cr@p we had to teach my middle school students...
                                                            [Scene: Mike and Emi are on a date in the park. Mike is a clumsy git and dumps his just-bought soda all over the picnic table.]
                                                            "Oh no! My cola! Do you have any tissues?"
                                                            "No, I don't! But I have a handkerchief. Here, use this."
                                                            "Thank you."
                                                            "You're welcome."

                                                          3. Good grief! If you want to give them a taste of Americana give them Count Chocula, rice crispies, Froot Loops or shredded wheat etc at least once.

                                                            1 Reply
                                                            1. re: LRunkle

                                                              You make me laugh! Definitely more representative of what most Americans (perhaps under a certain age) eat daily than bacon & eggs. The vast cereal aisles amaze me. Will have to try that my next visitors. Only once, I promise.

                                                            2. I call them Egg McArthurs ...it's about as American as breakfast can get. Sunny side up egg, sharp cheddar and good crispy bacon on an English muffin.

                                                              1. I know you said you're not a fan of French toast/waffles (does that go for pancakes, too?), but it might be worth remembering that maple syrup is a distinctly North American product/flavor. And while in this global economy it can probably be found around the world, it might still be enough of a rarity where your guests come from that it would be a treat. If French toast/waffles/pancakes are out of the question, then perhaps maple syrup on oatmeal?

                                                                1 Reply
                                                                1. re: weem

                                                                  Oatmeal with fresh peaches and maple syrup is one of my favorite things.

                                                                2. Chicken and Waffles. Its so incredibly unhealthy and hence so very American. xD I've never tried it before. I value my life. But its apparently an orgasm in your mouth, despite the strange combination. I agree with the huevos rancheros or anything southwestern as they seem less generic. But i might be a little biased because my boyfriend's favorite dish is steak rancheros. nom nom nom.

                                                                  (>'o')># WAFFFLESSSSS!!!!

                                                                  I encourage you to use Thomas Keller's recipe for fried chicken though. His brine is essential.

                                                                  1. I realize it isn't American but it is regional... Huevos Ranchero.

                                                                    Here is one that is American sorta ... Sausage, Egg and cheese on a croissant.

                                                                    Of course Biscuits and Gravy.

                                                                    Fried corn meal mush although they will say it is polenta.

                                                                    Ham and eggs with red eye gravy. The gravy is unique to the South.

                                                                    Any breakfast with grits on the side.

                                                                    I know.... Donuts and coffee. :-)

                                                                    1. One of the many variations on Eggs Benedict might be nice: you can sub smoked salmon in for the Canadian bacon or use any nice seafood; prawns, crabmeat....and use artichoke hearts, which go wonderfully w/ seafood. Eggs Benedict Arnold is just eggs Benedict but swapping in sausage patties and cream gravy; very tasty. Eggs baked in a bed of spinach and pancetta is delicious with a dish of sliced tomatoes, and a fruit salad. I have a ton of strata recipes, if you let me know what things you do and don't like. You could make a savory cheesecake, or a layered egg casserole w/ tortillas and cheese. Blintze casserole is delicious and can be assembled the night before, to bake the next morning. Think about maybe a breakfast Poutine; yummy!! And Hoppel Poppel isn't fancy, but it is delicious: eggs scrambled w/ chunks of sauteed Kosher salami, diced bell peppers and onion, and potato; then topped w/ cheese. This is super with fresh salsa, but great on it's own, too. And you can use tomato shells to bake eggs and bacon in; topped w/ Parmigiano, they're wonderful. This one is nice on a bed of spinach, served with plenty of good toast and jam and butter, or those rolls you want to make.

                                                                      1 Reply
                                                                      1. re: mamachef

                                                                        Hadn't heard of a blintz casserole before- I love blintzes! Do you have a recipe for the blintz casserole, mamachef?

                                                                      2. Apparently these are made by a Hungarian (see below) but a favourite of many University of British Columbia students, staff and visitors:

                                                                        UBC students have been hoovering up these sticky treats for more than 50 years. Introduced in 1954 by a Hungarian baker named Grace Hasz, the bake shop produces 100 dozen buns daily. In recent years, Food Services has produced a miniature version of the cinnamon bun, responding to our modern belief that rich, delicious foods are bad for us. The traditional recipe calls for margarine rather than butter. But why? Probably because the original recipe was concocted post WWII when butter was hard to come by.

                                                                        The one great omission here is raisins. For those of us who think raisins make anything taste better, distribute a cup of them on the dough just after you sprinkle on the filling.


                                                                        3 cups (750 mL) 2% milk
                                                                        6 tablespoons (90 mL) butter
                                                                        6 tablespoons (90 mL) granulated sugar
                                                                        1 tablespoon (15 mL) salt
                                                                        1 teaspoon (5 mL) sugar
                                                                        1/2 cup (125 mL) warm water
                                                                        2 (8 g) packages active dry yeast
                                                                        2 large eggs
                                                                        9 cups (2.25 L) all-purpose flour, about


                                                                        11/4 cups (300 mL) sugar
                                                                        2 tablespoons (30 mL) ground cinnamon
                                                                        3/4 cup (175 mL) melted butter, divided


                                                                        Scald milk. Stir in butter, 6 tablespoons (90 mL) sugar and salt. Cool to lukewarm.

                                                                        Dissolve the 1 teaspoon (5 mL) sugar in lukewarm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes; stir.

                                                                        In large bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4 to 5 cups (1 to 1.25 L) flour and beat well for 10 minutes. With wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn dough out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (This is a soft dough.) Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place for 1 hour or until double in size.

                                                                        Meanwhile prepare filling: In small bowl, combine sugar and cinnamon; set aside.

                                                                        Punch down dough and turn out on to lightly floured surface. Divide dough in half.

                                                                        Roll out each piece of dough into 18×9-inch (46×23 cm) rectangle. Brush each rectangle generously with melted butter. Place remaining melted butter in bottom of 161/2 x111/2 x21/2-inch (42x29x6 cm) pan.

                                                                        Sprinkle an equal portion of sugar-cinnamon mixture evenly over each rectangle. Roll each dough rectangle up tightly like a jelly roll, starting from the long side; pinch seam to seal. With sharp knife, cut into 2-inch (5 cm) slices. Arrange slices, cut-side down, in prepared pan and cover loosely with greased wax paper. Let rise in warm place for 45 to 60 minutes or until doubled in size.

                                                                        Bake at 350 F (180 C) for 35 to 45 minutes or until baked. Remove from oven and immediately invert on to serving tray.

                                                                        Makes 18 large cinnamon buns.

                                                                        1 Reply
                                                                        1. re: katkoehler

                                                                          I will be trying this recipe in the near future. Thank you!

                                                                        2. bread pudding. eggs benedict. anything with home fries. huevos rancheros. steel cut oatmeal with brown sugar or maple, raisins or strawberries, and a splash of heavy cream. bagel lox and schmear with capers dill red onion. any egg dish involving avocado, salsa, or sour cream. stuffed or baked french toast. smoothies. buttermilk pancakes. anything maple syrup, real maple. blueberry or chocolate chip pancakes; make in mickey mouse shapes? homemade granola. baked eggs-in-baskets (muffin cups lined with bread then filled with breakfast meat/veg/cheese as desired, crack egg on top). breakfast pizza.

                                                                          jokingly: cinnabon. carnation instant breakfast. pop-tarts. venti caramel mochaccino extra whip. nothing. luna bar.

                                                                          one of my favorite breakfasts growing up was when mom would bake a pie. the next morning, we'd each get a slice for breakfast, warmed up with a splash of syrup and heavy cream on top. blackberry, marionberry, peach, or strawberry rhubarb were my faves in summer. pumpkin easily won for me through the cooler months.

                                                                          semi-serious: an assortment of classic american kids' cereals AND! watch some classic saturday morning cartoons while you eat. this is actually way more fun (and just as dorky) as it sounds, but really... is there a breakfast tradition in america more sentimental than the cereal-and-saturday-morning-cartoon routine?

                                                                          1. Creamed chipped beef on toast or homefries.
                                                                            Red Flannel Hash
                                                                            Eggs in a Basket

                                                                            1. Machaca & Eggs smothered with Green Chile Sauce and Cheese

                                                                              1. Monkey bread in a bundt cake pan...alongside whatever savory you decide to serve.


                                                                                1 Reply
                                                                                1. I've been playing around (translate: obsessing) with spicy sausage & clam recipes and used the leftovers for an open faced toasted English muffin and slow soft cooked parmesan scrambled egg breakfast dish. It was incredibly good. The broth from steaming the clams and cooking the sausage soaks into the muffin and makes a decadent base for the soft cooked scramble. The sausage and clams make for an interesting twist on a breakfast sandwich. If interested I'll post my method/recipe.

                                                                                  7 Replies
                                                                                  1. re: KateBChi

                                                                                    Oh Kate....you hit the spot with the magic word, Clams!".....Pls, pls post. Always looking for new ideas for my favorite mollusk and when it is paired with my 2nd most favorite food-sausages - it has to be great!

                                                                                    1. re: FriedClamFanatic

                                                                                      Didn't see your request until now. But I am happy to comply! I am a little fussy about clams and want them to be completely free of grit/sand so I tend to go the extra mile and do a two part cooking process (mere soaking of the clams doesn't work completely for me).

                                                                                      Clams & Spicy Sausage for Pasta, Bruschetta or Anything in Between
                                                                                      olive oil to coat pan
                                                                                      2 dozen Manilla or Littleneck clams
                                                                                      1/2 lb Spicy Sausage (I use a good quality Merguez or Mexican Chorizo) removed from casings if applicable
                                                                                      1/2 cup minced fresh shallots (I like shallots better than onions in this applications because they totally dissolve texturally but yellow onions are a fine substitute)
                                                                                      2 cloves minced garlic
                                                                                      1 small can( 151/2 oz) roma tomatoes, seeded & crushed with their juice (or equivilent fresh, peeled, seeded and chopped)
                                                                                      1/2 cup dry white wine or sherry
                                                                                      1/2 cup homemade or low sodium chicken broth or clam juice (warning clam juice can be very salty so beware)
                                                                                      1 to 2 T butter
                                                                                      grated fresh parmesan cheese
                                                                                      Parsley, chopped

                                                                                      First steam the clams. (This is my fussy version if grit doesn't bother you just add the clams to the pan in which you will cook the sausage, shallots and garlic, cover and let them open) In a large sauce pan place 1/4 cup of wine and broth heat over high heat. Add clams and cover. Let steam until they open (about 5 minutes tops) and remove them as they open. Remove from and discard the shells and place shucked clams into a small bowl. Cover with remaining broth to loosen any clinging sand. Strain steaming fluid including the juice released from the clams through a fine mesh strainer. Rinse pan and place back on burner over medium heat. Add some olive oil and add the sausage breaking it up as it cooks then add the shallots and garlic and cook until translucent. Add the strained steaming liquid and the remaining wine, broth and tomatoes. Let simmer until reduced by about 1/3 or so (the reduction depends on the intended final use) 15 minutes or so.

                                                                                      When ready to served lower the heat to low and add the clams and their juice to the pan to warm them slightly finish with some butter, parmesan and chopped parsley.

                                                                                      1. re: KateBChi

                                                                                        sounds great!.thanks.yeah, I',m kinda overkill too when de-gritting

                                                                                        1. re: KateBChi

                                                                                          the shucked clams in the bowl with broth to loosen grit --

                                                                                          question: do you lift the clams out of the broth so grit is left in the broth?
                                                                                          then strain broth and add to the other (large) batch of strained steaming liquid, etc.?

                                                                                          thanks. i ***hate*** grit in clam dishes, so i want to get it right.

                                                                                          1. re: alkapal

                                                                                            Not sure how Kate does it, but I use one of those Melitta style coffee filters

                                                                                            1. re: alkapal

                                                                                              I do lift the clams after swirling them in the broth then transfer to a clean bowl then strain the broth they were resting in and strain through a paper towel lined fine mesh strainer, I hesitated to provide this much detail because I already sounded more than a little an*l ;-)

                                                                                              1. re: KateBChi

                                                                                                thanks….and welcome to the an#l club. tee hee.

                                                                                      2. One of my favorites (requires leftover spaghetti&meat sauce - with meatballs and/or hot italian sausage all the better):

                                                                                        Saute chopped garlic with 6-7 anchovy fillets in teflon pan with a pinch (or 3) of chili flakes.
                                                                                        When fillets are dissolved and the garlic soft, add the pasta with meat sauce.
                                                                                        Stir and mix. Let fry until pasta gets crisped. Flip, repeat.
                                                                                        Salt & pepper liberally and serve with 12oz glass of Pepsi.

                                                                                        1 Reply
                                                                                        1. Ployes, French Canandian crepes are different and good for breakfasts and other meals.

                                                                                          1. as wonderful as this probably doesn't sound, we enjoyed it a lot the couple of times we made it.


                                                                                            1. Eggs poached in maple syrup! Very (French) Canadian and not nearly as sweet as it sounds. Serve with crisp bacon, to dunk in the syrup too. I serve mine with buckwheat crepes.
                                                                                              Or, if you want something savoury, buckwheat crepes with eggs, ham, cheese.

                                                                                                1. re: buttertart

                                                                                                  Or, as my mother used to make us, creamed hard-boiled eggs on toast - just replace the beef with sliced eggs. We would BEG for it every weekend!!!!!!!!

                                                                                                    1. re: biondanonima

                                                                                                      Now, that is interesting. I may have to try that one.

                                                                                                  1. Eggs in Purgatory is good on a cold morning. Simply heat up, in a large skillet, a tin of crushed or diced tomatoes to which you have added a little crushed red pepper and fresh basil if you have it. Reduce to a thick consistency. Make egg sized dents in the thickened sauce and break an egg into each hole. Put a lid on and allow the eggs to poach until desired 'doneness'. Serve with good french or italian bread to sop up the sauce.

                                                                                                    1. TO or London? Take them to SLM or CG market and let them graze/stuff them with peameal bacon.

                                                                                                      6 Replies
                                                                                                      1. re: buttertart

                                                                                                        Neither! ;-) I had a chance to introduce them to peameal bacon yesterday, in Algonquin Park, while I breakfasted on kippers and home fries!

                                                                                                        After a fairly Cdn breakfast at the Senator this morning (scambled eggs, beans, home fries, bacon, challah toast and strawberry jam for them, huevos for me), I brought them to SLM this afternoon, where I introduced them to Mustachio's sandwiches. Packed a care package of loukamades from the Danforth for the flight to Mittleeuropa ;-)

                                                                                                          1. re: prima

                                                                                                            Peameal bacon?

                                                                                                            sounds interesting....is is just Canadian?

                                                                                                            1. re: shallots

                                                                                                              More of an Eastern Canadian thing. Pretty rare (even exotic) out here in the western side (Vancouver).

                                                                                                              1. re: fmed

                                                                                                                Ontario I think. It drives me crazy when Americans think it's the "real" Canadian bacon. The real one is back bacon, cured loin. Bob and Doug's fave.

                                                                                                                1. re: buttertart

                                                                                                                  What makes me more crazy are ONTARIANS who insist it's "real" Canadian bacon and rant about being served "ham" (i.e., back bacon) south of the border. They have no idea how regional peameal really is.

                                                                                                        1. A Venti Starbucks latte (to go, of course).

                                                                                                          1. Share the classic college experience with them:

                                                                                                            Pizza, the next morning. Probably Pepperoni with double cheese.

                                                                                                            10 Replies
                                                                                                            1. re: shallots

                                                                                                              ...or the leftover crusts outta the box

                                                                                                              1. re: shallots

                                                                                                                in the classic bachelor/punk rock days, dh would make "leftover pizza omelets." ;-P

                                                                                                                1. re: soupkitten

                                                                                                                  Never heard of this before now... Did his "leftover pizza omelet" look like more of a folded omelette or more of a frittata/scramble? ;-)

                                                                                                                  1. re: prima

                                                                                                                    heh. i suppose it would depend on how much pizza was leftover... but in pragmatic terms, there usually wasn't much, so the (very thin crust/cracker crust) pizza would be chopped up and used as a folded omelet filling.

                                                                                                                    it is shudder-worthy on one hand... and kinda good sounding, on the other. in flavor profile and real content, a ham and cheese omelet w toast is not so different from a pepperoni or sausage mushroom pizza omelet. and amazing how the mind of a line cook can navigate this.

                                                                                                                    one of the "poverty foods" we can look back on fondly, but be happy we've left them behind.

                                                                                                                    1. re: soupkitten

                                                                                                                      Of course, now one could chop up a fancy Napoletana pizza, to fill a free range egg whites omelette the next day ;-)

                                                                                                                      Or bake a breakfast pizza. I enjoyed a bacon, mushroom, zucchini and sunnyside-up egg (that bakes on top of the pizza as the pizza bakes) flatcrust pizza at brunch in Healdsburg some time ago!

                                                                                                                      1. re: prima

                                                                                                                        Here's a photo of my breakfast pizza from Downtown Bakery & Creamery in Healdsburg, CA.

                                                                                                                        1. re: prima

                                                                                                                          yes! see the pic of the "sunnyside" pizza at pizzeria lola, minneapolis, top row second from left-- guanciale, pecorino, leeks, cream, 2 sunnyside eggs


                                                                                                                          1. re: soupkitten

                                                                                                                            Looks good ;-). I'll have to work on my pizza dough skills a little more, then try making something like this at home, keeping in mind the limits of my oven.

                                                                                                                      2. re: soupkitten

                                                                                                                        Oh please don't let my husband or child hear about leftover pizza omelet...

                                                                                                                        As you say, it could be kind of good sounding. There's hardly any standard pizza topping (aside from maybe pepperoni) that doesn't sound like a good omelet filler. Cheese, sausage, mushrooms, tomatoes, onions, bell peppers. All of this would be okay, even pizza sauce.

                                                                                                                        But the crust itself sure seems unappealing. WHat texture did that take on in the omelet?

                                                                                                                        On the other hand, my husband is100% averse to breakfast pizza, and most "fancy" pizza topping combos. I can't for the life of me figure out why. I get that he wouldn't like say, fig and goat cheese pizza because he doesn't especially love figs or goat cheese. But, why would he object to chicken on a pizza, for instance? This is a mystery to me.


                                                                                                                2. biscuits with sausage gravy
                                                                                                                  shrimp and grits
                                                                                                                  crabcakes benedict --

                                                                                                                  1. Thanks for all your ideas, everyone. The waffle iron seized the one day I attempted waffles. It wouldn't even open, so we had to unplug it, then pry it open! We then attempted to fry up the rest of the batter as pancakes.

                                                                                                                    I was able to treat them to some North American restaurant breakfasts the rest of the week. In a restaurant setting, they tended to choose fairly conservative North American breakfasts when given the choice- blueberry pancakes, a vegetable omelette, a Greek omelette, and bacon and scrambled eggs. It's probably just as well that I didn't serve them what I would consider to be an interesting North American breakfast! They did not seem tempted by anything containing salsa, spinach or duck. Not that there's anything wrong with that.

                                                                                                                    I will keep this thread as a reference for future visitors! ;-)

                                                                                                                    2 Replies
                                                                                                                      1. re: GraydonCarter

                                                                                                                        Not really. They seemed to like the drip coffee we served at home, the coffee shop quality drip coffee that we were served at most restaurants, and the coffee served at Tim Hortons, even though all of these drip coffees are weaker than any coffees I've been served in Germany and other parts of Central Europe. The only coffee they let me know was too strong for their tastes was the Americano from an espresso bar in Toronto.

                                                                                                                    1. For the next time, if it's in the fall / winter, I suggest baked pumpkin oatmeal. You can make it the day before, and just reheat servings in the microwave. The recipe calls for serving it with Greek yogurt, and it totally makes it fabulous. Here's the recipe I use:

                                                                                                                      Also, how about a blintz casserole? You can assemble it the day before, just bake it in the morning.

                                                                                                                      1 Reply
                                                                                                                      1. re: CookieLee

                                                                                                                        I do a pumpkin steel cuts oatmeal in the crock pot this time of year. Thanks for the reminder!