Nov 1, 2010

Sweet November! with a breakfast from France :)

Hello is November and that translates to--- Autumn in my sphere and Spring on those  of you on the other sphere. But whichever sphere you are in, November is the most wonderful month of the year! The ghosts of last year are starting to fade away (now that Halloween is over) and we are all getting ready to welcome the new! feasts, travel, friends, family, dinners and outings are around the corner.

And the only way I could think of celebrating the beginning of Autumn is by making the very first meal of November combining flavors that are both fresh and comforting. Things that will be with us for the remainder of this year and flavors that will catapult us into the next year. And who better to trust than the French with the task of  combining simple and fresh ingredients into a feast for all five senses, not least of which is the  eye :) 'You eat with your eyes first'-- this must have originated in France :)

So here is a French breakfast that combines heart with all five senses.

*Recipe adapted from Trish Dessine*

This one I hear, is strictly about boiled ot uncooked things layed out to gether. I tried to do a vegetarian version. But you can take it to different levels as you feel is fit for the day. I used mushroom, but you can use some bacon/ham/chicken breast/ fish. Your day. Your wish :)

1 box of small mushroom: Sauted with 1 tbsf oil for 3-4 mins till browned all over
2 small potatoes. Skin retained and boiled
2 hard boiled eggs. halved
A few black olives. I am sure your green olives are just as fine
Half a bell pepper. optional
3 tomatoes. Halved or quartered
A block of hard cheese of your choice. I like smoked gouda.

Lay all of the ingredients on the cutting board in parallal rows. Sprinkle some salt and pepper.

Toast up some sliced bread. I like wheat. And instead of butter, make the following 'Bechamal sauce'

Bechamal sauce:
2 tbsf butter
1 tbsf flour
1/3 cup of milk
a few grates of nutmeg
Salt and pepper for seasoning
Heat butte in a skillet. Add the flour and cook for 2 min. Add the milk. Reduce to half its volume. Season with nutmeg, salt and pepper. 
Use as spread on your toast.
Have it with some rich, dark coffee.

Welcome autumn. And welcome November

Happy eating and healthy living


The Japanese Redneck said...

That's a very interesting breakfast.

Murasaki Shikibu said...

Those are some really nice looking mushrooms you have there. Fall is definitely my favorite time of the year.

Murasaki Shikibu said...

Those are some really nice looking mushrooms you have there. Fall is definitely my favorite time of the year.

Jhonny walker said...

glad that both of you like the mushrooms :)

Chow and Chatter said...

wow cool Breakfast

BonjourRomance said...

Hello, how are you? SO glad you stopped by, I have gotten so behind in my blog visits. Good luck on the giveaway. Your French cookbook sounds fantastic, as does this breakfast. That will definitely keep you going all day.
Hope you are having a fabulous Autumn,

Reeni said...

What a delicious and hearty breakfast! The bechamel sauce is something special for putting on toast! What a treat!

Jhonny walker said...

Hi Rebecca, Mimi and Reeni,

glad you all like it. Me is makin this one more time. :)

Happy autumn