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August 30, 2015: European Breakfast

August 30, 2015

European BreakfastLast Christmas, Teja and Barb gave me a fantastic gift: a sturdy, white-ceramic lined 10″ fry pan. One of the most perfect cooking tools I’ve ever owned (I’ve never had a pan that so easily cleans to a spotless finish) it is too large for most meals I make for myself, and sadly, since I don’t entertain for large groups as much these days, I don’t use the pan as often as I would like.

The Trip_2010The Trip To Italy

I’m a big fan of the two “The Trip” movies. These are about two friends who travel (the first in England, the second in Italy) reviewing food in restaurants as they go. The movies are much, much, more than this simplistic overview, but the food was the first hook for me. The big English Breakfast that the boys experience in the first film caught my attention. I remember similar breakfasts at B&Bs from my trips across Ireland and I found I missed them. As I was cleaning up, early this morning, I was looking at my beautiful pan and it all came together. I had all the makings for an European Breakfast!

Normally, the European Breakfasts are big on meat. The Irish ones were very meat-heavy ones: sausage-links, bacon, and even blood-sausage were prevalent at just about every B&B I visited. Since my visits to Ireland, I have been a steady vegetarian, but I keep an eye out for the best meat substitutes. The choice ones, these days, are made by Quorn, who have even developed a good bacon substitute (or “facon” as I know it) which is something I thought I never would experience (‘tho Quorn’s is closer to “Canadian Bacon” than what we know as bacon, it still is pretty good.) Their sausage patties are the best, so in a thin layer of olive oil, they were the first to hit the pan.

Next was a combo of sauerkraut with juniper berries that had been steeping in the sauerkraut juices for an hour. I like a slightly crisp edge to the sauerkraut, so that is why I put it in early.

Next, was a little bit of butter and 1/2″ slices of fresh tomatoes that my bosses, Jim and Wendy, had given to me from their garden. A grind of pepper, sprinkle of oregano, turning ever so often. No need to tamper too much with Nature’s (and a good gardener’s) perfection.

Then, it was pinto beans mixed with a little molasses. followed quickly by a couple of tablespoons of chopped leeks. Last was an egg, topping the leeks.

Altogether, ‘tho delicious, it was a little too much breakfast for me really, these days to be honest…I’m usually only game for a bit of cereal, a small yoghurt or some such, but I enjoyed the bounty…and an attachment to a memory of bounty, where a big breakfast like this took me 40-50 miles on my bike to the next destination…an Irish town I had just barely sketched out on my map…far from home.

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