Breakfast Goodness - part 4 - Where To Get The Goodness Made for You in Ottawa

Hey there!

We're back to look at breakfast and specifically what happens when the idea of making it yourself seems ludicrous. We've all been there: whether it's weekend laziness, workday timing or a brain-splitting hangover on any given morning, we've all been in a situation where making breakfast at home is simply a no-go. Luckily, pretty much any decently-sized city has somewhere you can go for breakfast/brunch. Some of us are lucky to live in cities large enough to have all kinds of great breakfast options.

While Ottawa's best known (downtown) breakfast nooks might be the Elgin Street Diner or Zak's Diner, neither of these will be featured in this post, mainly because they're not all that impressive to me. For standard breakfast/brunch fare, I've always found the Lieutenant's Pump or the Manx on Elgin Street are far better value for the money. And if you want to greasy spoon it up for real, there's Mellos on Dalhousie. All of these and many others are adequate, even remarkable, places to indulge your need for bacon n' eggs, but in this post I'm going to tell you about some of Ottawa's truly exceptional breakfast experiences, as well as plugging something awesome should you decide you *can* make it at home.

1 - Chicken and Waffles

A couple of years ago, the concept of Chicken and Waffles was completely ensconced in the realm of "crazy-ass things that Americans put into their bodies". There's been references to this incredulous dish in film and TV (I think Pulp Fiction mentioned Roscoe's Chicken and Waffles at some point), but surely no one would try to export the idea outside of the U.S., would they? Well one man did, Chef LeRoy, formerly of Jean Albert's Soul Food restaurant, which has, unfortunately, closed its doors. But Chef LeRoy was the first to bring Chicken and Waffles to Canada (and still makes them via catering). Since then, many restaurants all around have come out with their own version of this soul food classic.

And, I hate to say it, I find Mill Street has done it better (sorry LeRoy). Probably because they threw authenticity out the window and went for "over-the-top tasty". Mill Street's Chicken and Waffles is boneless chicken tenders coated in a thick, peppery, crispy buttermilk batter served over a giant waffle made with Belgian Wit beer and topped with rich chicken gravy, with maple syrup on the side. There is truly no better hangover food that I can think of, and you'll be full for the rest of the day! Seriously, only get this if you have a giant appetite, it's a stuffer! It's also 14 bucks, so not a cheap breakfast by any stretch. But treat yourself to it at least once in your life, you'll thank me!

Leading potential cause of my obesity, except the beer

2 - Gourmet-ing Classic Breakfast Fare

Let's face it, one can get the standard 2 eggs with bacon/sausage/ham, homefries and toast plate just about anywhere and it's not very different from one place to the next. I honestly don't know WHY breakfast in Canada and the U.S. has become limited to only a dozen or so "classic"dishes, but it has. I guess that's fine if you use really good ingredients and make it original. So with that in mind, I present the Murray Street Brunch.

Murray Street, as I've mentioned before, is one of those high end restaurants that makes what one could call "gourmet comfort food". This certainly applies to their brunch offerings. Last time we went for breakfast/brunch, the menu just sang out all kinds of fun little renditions of classics and a lot of creative twists. But for me it came down to three simple words: Garlic. Maple. Syrup. FRAK YES!!! It helps that said syrup was the topping to a kind of reinvented "McGriddle" dish called the Pauly-D. It consisted of an in-house-made sage-ginger-maple sausage patty, a fried egg, cheese and pancakes. And it was goddamn delicious!!!! I was even lucky enough to have a server who told me how to make Garlic Maple Syrup (which will be featured in a future post).



the Breakfast Sammich as God intended

 

I would be remiss if I didn't mention Kari's epic breakfast as well. Her Corned Beef dish was a madcap fusion of Eggs Benedict and some kind of Denny's skillet monstrosity featuring cheese, potatoes, corned beef, egg all under a bone marrow Hollandaise. BONE MARROW HOLLANDAISE!!!! Who comes up with this stuff? Oh right, this guy does.

 

Needless to say, it was about as rich as rich gets. I have to admit, I'm not a huge Hollandaise fan. It's something I can only eat when I get a craving for it, which happens once or twice a year, kind of like poutine. But when I get that craving, WATCH OUT! That being said, today was not that day. All I know is that Kari loved it, so it must have been awesome.

I'm getting full just looking at it...

3 - On Your Way To The Office (aka Screw Timmies!)

I'll admit I'm plugging food purveyors that I've already blogged about in the past, but what can I say? I'm loyal to really top-notch restaurants and bakeries!

So, moving on. It's 6:55 and you're due in the office at 7. Not really time for a big hearty breakfast is it? Now you could go to Tim Horton's or Starbucks for their overprocessed (albeit sometimes tasty) breakfast fare and some okayish coffee. OR you could truck out to Bread and Sons (and if you work for the feds in Ottawa like I do, it's not much of a truck - or is it trek?) and partake of some of the city's best coffee (as I've already mentioned). On top of that, you can treat yourself to either a Boreka or a Black Bean Roll.

A Boreka is a puff pastry stuffed with feta and two other unidentified cheeses (it used to be just feta) dusted with sesame seeds and is pretty much the best morning salt rush a person can ask for. As for the Black Bean Roll, it's a black bean and cheese filling surrounded by a rich buttery pastry shell. It's basically an entire meal in 3 inches. Way better than a doughnut or McMuffin. 

Want to eat them alllllll!!

And finally, as a last little breakfast plug, I want to give a "shoutout" to Michael McKenzie and his charcuterie business, Seed to Sausage for making some of the best bacon I've ever had that wasn't mine (hey, no food is better than that you make yourself, including charcuterie/deli). Specifically his Garlic-Juniper Bacon. Yes, it's a bit more expensive than the commercial stuff from the supermarket, but it is TOTALLY worth it. It's another one of those "once in a lifetime" flavours everyone needs to try. Luckily, they sell it at Saslove's Meat Market in the Market and on Wellington Street, and many other shops as well.




Bacon Heaven - photo from the Saslove's Web site

So, now you know where to get the goods. Get out there and snarf some scran, man!

Cheers!

Breakast Goodness - part 3

Good morning!

So, it's been over a year since I took a look at the most important meal of the day, but this morning (OK, afternoon, it's Saturday and I don't have to work till 3, cut me some slack for staying in bed till noon) I felt like blogging about a quick and easy rendition of hash browns.

Hash browns, in my mind, are essentially refried potatoes with some added tasty bits. So, having a whack of organic happy potatoes acquired weeks back at the Farmer's Market, I figured it best to use some of them before they go off.

Quick Hash Browns

Serves 2

Ingredients

- 2-3 medium sized potatoes
- 1 small onion
- 1-2 cloves garlic
- 1 small tomato (or 2 cocktail tomatoes, which is what I used)
- 1 tsp unsalted butter
- 1 tsp olive oil
- pinch dried oregano
- pinch dried thyme
- tiny pinch nutmeg (this is key)
- salt and pepper to taste

Directions


- Wash and dice potatoes. Peel them if you prefer not to have skins, I keep them on (more vitamins, maybe?).
- Set pot of salted water to boil. Once boiling, add potatoes and boil for about 10 minutes, until potatoes are tender.
- Peel and dice onion, mince garlic, and dice tomato. Set aside.
- Once potatoes are cooked, drain in a colander and set aside.
- In a frying pan on medium-high heat, melt butter and add olive oil, stirring together.
- When butter is melted and pan is hot, add potatoes, onion, tomato and garlic. Mix together.
- Add oregano, thyme, nutmeg, salt and pepper.
- As the hash browns cook, the potatoes will soften, giving the whole thing a bit of a mushy and sticky texture. Using a spatula, flatten the mixture, making a kind of cake.
- Fry until golden brown, turn over and fry the other side.
- Serve with ketchup and red chili flakes for heat, or whatever you like on potatoes!




Mmmmmmm... caaaaarrbs...



And that's it - all you need for a quick breakfast that fills the belly and warms the soul.

Enjoy!

Breakfast goodness - Part 1

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Well, I am hoping that by now you've managed to cook your way into seduction as per the original aim of this blog. If you haven't, go back to the first post and try again!

As for the rest of you, now it's time for the most important meal of the day: Breakfast!

Now, if you're like me, breakfast isn't the first on your list of meals for practicing the fine art of cooking. I've always been a 'bowl of cereal and cup of coffee' kind of guy. That was before meeting my girlfriend who is a total breakfast-o-phile. She's made some craziness in that department! Example: tater tots, bacon and cheese smothered in Hollandaise sauce. I got through about 5 bites. Maybe she should send it in as a This Is Why You're Fat entry.

Now, that being said, I've had a lot of delicious breakfasts since we've been together and would like to share some of them with you.

Alright, where to begin, hmmmmmmmm...

Well, I figure we'll start smallish and healthier.

An easy, nutritious and tasty breakfast is the smoothie. While not a solid meal, it has most of the ingredients one needs to start their day and is very simple to prepare (as long as you have a blender).

Basically, a smoothie is milk, fruit and a sweetener, if required. Many other ingredients can be thrown in as you see fit, such as yogurt, cereal (such as All-Bran for fibre) and vitamin supplements.

Here's a fairly tasty smoothie I make somewhat regularly:

Strawberry Banana Mango Smoothie

2 cups milk (2%, 1% or Skim)
1/2 cup banana slices
1/2 cup mango chunks (I use bags of frozen mango bought at the supermarket)
1/4 cup strawberries
1 tbsp sugar or honey
3 tbsp plain yogurt

Combine all ingredients in blender and blend until smooth.

If mixture is very thick, add more milk and continue blending.

Any kind of liquid can be substituted for milk. I've used pineapple and orange juice. You can always use soy/almond/hemp/whatever milk, if you can stand that stuff (I can't).

Serve in a couple of big glasses and there you have it.

Another "healthy" choice is a simple offering of plain yogurt, granola and fresh strawberries. Slice the strawberries, toss in a bowl with granola, spoon in a generous dollop of yogurt, top with a teaspoon of maple syrup and voilà!

Omelettes

Next up is an old favourite: the omelette. Now, omelettes aren't really complicated at all. They're basically made much the same way as scrambled eggs (I'll assume you all know how to make scrambled eggs), with just a bit more skill required.

I'll walk you through the process.

First of all, the size of the omelette is based on how many people are eating it. Let's assume Romeo (or Juliet) that this is an intimate breakfast for two. So, let's go with two eggs per person, grand total of four eggs.

Now, you need to figure out what you like in your omelette. I usually go with something simple like onion, red pepper, mushroom and cheddar, so let's assume you're going to make that too.

Dice onion and pepper fairly small (about half a centimetre in width), slice mushrooms. Sauté all veggies in butter until soft. Put in a bowl and set aside.

Crack the eggs in another  bowl. (If you don't know how to crack an egg by now, I think this is about the time you rush out for McMuffins. Fail.) Add about 1/2 cup milk. Whisk with a fork. Set aside.

In a large (and I do mean large) frying pan, melt about 2 tablespoons butter. Yeah, omelettes aren't diet food either. As the butter melts, make sure you manipulate it as to coat the whole pan. This is VERY important, as it will help the omelette cook evenly and not stick. Be careful not to burn the butter either.

Once your pan is coated, pour in the egg/milk mixture. Let it cook on medium high heat until the edges start to become solid and recede from the sides of the pan.

Add your veggies and cheese and let cook for about 5 minutes, allowing the cheese to start melting.

Now this is the tough part: folding the omelette over. Make sure you have a fairly wide spatula or damn agile hands. You can either use the spatula to fold one side of the omelette onto the other, or do it by flipping one side onto the other with just the pan. Now, if you're like me, you suck at both and are going to break the omelette's beauty.

Here's what a properly folded omelette looks like:

(side note: Avocado Omelette? YES PLEASE!)

Here's what mine usually look like (ignore the hash browns and sausages on the left of the plate):

But if you're like me, presentation means sweet frak all, as long as it tastes good! Now, I like my omelettes (and all my eggs really) well done, almost crispy. Just remember that the longer you cook it, the drier the eggs will be. The goodness or badness of this fact is purely subjective.

Either way, once you've gracefully folded the omelette, or not, slide it onto a plate and slice into two equal servings. Serve one half to your guest and eat the other. Enjoy!


Now, the breakfasts I've shown you so far are somewhat reasonable affairs and not too over-the-top. That all changes with the next post. That's when we bring in the meat!

Until then, enjoy your morning!