Yesterday's New York Times Dining section featured some of the greats. There was an article about the truly legendary French chef, Jacques Pepin along with a De Gustibus article by the equally legendary food critic Mimi Sheraton. Reading the two pieces was like taking a master class in cooking. There was so much knolwedge given out, definitely to be stored away for later use.
The first article was about Pepin and his new cookbook coming out this month. The interview, conducted by Dining regular, Jeff, Gordenier, tells of what's going to be in it as well as learning from the master.The articles even comes with how to pictures dealing with sharpening knives along with the proper way of separating a garlic clove . There is also a pictorial how to for making the perfect French omelet.. It is all about technique, how to crack the eggs, how to hold the pan. It's really turning the body into a machine to create the perfect dish. Pepin executes this as wonderfully as a ballet dancer. Even the way he sliced a simple baguette was insightful (slice on an angle facing outward. It keeps the air in the bread's middle fluffy. )
Mimi Sheraton, another master, is featured too. Her De Gustibus article is all about that little known cuisine Danish cooking. Ms. Sheraton has been a food critic for over fifty years and has eaten at some of the world's best restaurants.She explores the current trend of Nordic cooking; one that has actually been around for a long time. There is nothing new, she explains. The Scandinavians basically invented these now followed trends of foraging and locavore dining. It is big again though thanks to chef Rene Redzepi who will be demonstrating how to create the fare this Saturday in lower Manhattan.
Yesterday's Times dining section was a true salute to classic chefs and critics along with simple but elegant dining. In these celebrity chef laden tomes it's refreshing to return to the pros of the industry.Seek their advice.It's always the best.
Showing posts with label bacon eggs. waffles.. Show all posts
Showing posts with label bacon eggs. waffles.. Show all posts
Thursday, October 20, 2011
Monday, September 26, 2011
The Versatile English Muffin
English muffins can be used for almost anything. You can have them to start the day . They 're also good in a lunch or dinner or even for a quick snack. Pair them with any ingredient for a tasty and quick dish.
English muffins hav always been a a breakfast treat. After all there's nothing like one hot from the toaster, dripping with butter. However it makes an excellent base for a breakfast sandiwch. You can put either scrambled or a sunnyside up egg along with sausage and cheese on it. The famed Eggs Benedict require that the base be an English muffin, . You cna have the classic which also has Canadian bacon and Hollandaise sauce or variations. There's the Maryland Benedict thats subs in the bacon with a crab cake or the Californian style which features a slice of avocado added.
English muffins can also be used to make quick yet filling lunches and dinners.A simple recipe uses just cheddar with bacon. it's requires nothing more than just simple layering and then heating up in the toaster oven. You can even add a pickle or an onion for a British spin on it. A classic recipe is English muffin pizza. Just add pizza sauce, oil and shredded mozzarella and pop into the toaster oven for ten minutes or until the cheese melts. You can also prebake the muffins for a crispier crust. These pizzas also make good afternoon snacks especially if you're going to be eating the main meal a lot later on.
English muffins are versatile. You create a luxurious breakfast or a hearty lunch. They're perfect increating a fun dinner or easy snack. Try them in a variety of ways for some delicious eating.
English muffins hav always been a a breakfast treat. After all there's nothing like one hot from the toaster, dripping with butter. However it makes an excellent base for a breakfast sandiwch. You can put either scrambled or a sunnyside up egg along with sausage and cheese on it. The famed Eggs Benedict require that the base be an English muffin, . You cna have the classic which also has Canadian bacon and Hollandaise sauce or variations. There's the Maryland Benedict thats subs in the bacon with a crab cake or the Californian style which features a slice of avocado added.
English muffins can also be used to make quick yet filling lunches and dinners.A simple recipe uses just cheddar with bacon. it's requires nothing more than just simple layering and then heating up in the toaster oven. You can even add a pickle or an onion for a British spin on it. A classic recipe is English muffin pizza. Just add pizza sauce, oil and shredded mozzarella and pop into the toaster oven for ten minutes or until the cheese melts. You can also prebake the muffins for a crispier crust. These pizzas also make good afternoon snacks especially if you're going to be eating the main meal a lot later on.
English muffins are versatile. You create a luxurious breakfast or a hearty lunch. They're perfect increating a fun dinner or easy snack. Try them in a variety of ways for some delicious eating.
Tuesday, September 20, 2011
A Well Made Meat Loaf
Meat loaf is considered the ultimate comfort food. It reminds us of home cooking and passed down family recipes.It's easy enough to make and with certain ingredients can also be considered even gourmet.Still, it's the perfect meal, especially on a crisp, fall evening.
The most important ingredient is the meat. Ground beef is the most traditional but you can also mix it with ground pork and veal. Mixing the different flavors makes for a tasty and juicy loaf. For a lower calorie one use ground turkey meat instead or even vegetarian beef crumbles. There is even a baby's firsts one made with equal portions of meat and formula. Binders usually are eggs and bread crumbs. The last can be flavored to give the meat loaf more taste.
Other ingredients can also be added. You can put in a hard boiled egg for more taste and protein. Some recipes call for bacon to be placed on the top for some crispiness and texture.Italian meat loaf calls for the addition of mozzarella and sauce while barbecue style calls for a half a cup of your favorite barbecue sauce. You can also make a cheesy meat loaf by adding strips of cheddar on top and putting under the broiler for minute or two. Other popular add ins are oregano, garlic, mushrooms and onions. For the vegan loaf, you can add healthy but yummy ingredients such as sunflower seeds , broccoli, cauliflower and carrots.
There's nothing as comforting as a meat loaf dinner on a cool fall night. You can vary what you put in and tailor it to your family's tastes and likes. You can experiment with it or leave it traditional.No matter how you make it it's still a family favorite tasty and satisfying.
The most important ingredient is the meat. Ground beef is the most traditional but you can also mix it with ground pork and veal. Mixing the different flavors makes for a tasty and juicy loaf. For a lower calorie one use ground turkey meat instead or even vegetarian beef crumbles. There is even a baby's firsts one made with equal portions of meat and formula. Binders usually are eggs and bread crumbs. The last can be flavored to give the meat loaf more taste.
Other ingredients can also be added. You can put in a hard boiled egg for more taste and protein. Some recipes call for bacon to be placed on the top for some crispiness and texture.Italian meat loaf calls for the addition of mozzarella and sauce while barbecue style calls for a half a cup of your favorite barbecue sauce. You can also make a cheesy meat loaf by adding strips of cheddar on top and putting under the broiler for minute or two. Other popular add ins are oregano, garlic, mushrooms and onions. For the vegan loaf, you can add healthy but yummy ingredients such as sunflower seeds , broccoli, cauliflower and carrots.
There's nothing as comforting as a meat loaf dinner on a cool fall night. You can vary what you put in and tailor it to your family's tastes and likes. You can experiment with it or leave it traditional.No matter how you make it it's still a family favorite tasty and satisfying.
Tuesday, January 25, 2011
Bread Pudding That Comfort Dessert
Winter days demand comfort food including sweet , homestyle desserts.Nothing fits the bill better than bread pudding. It's the perfect end to hearty stews or casseroles. It's also great ending to a Sunday lunch on a snowy day. Best of all bread pudding is a yummy snack, enjoyed while cozied up with a hot cup of tea or coffee.
bread puddign is one fo the oldest desserts. Even the ancient Egyptians had a variation of it as did the Syrians and Indians. They all involved some kind of stale bread mixed with milk ,stale bread and some kind of sweetener such as honey . Custards and puddings didn't come about until the Middle Ages so that's when eggs were added to give it body. During the18th Century the dish was given mostly to sick people as a kind of nourishment It was also a good way of getting rid of stale bread. Bread puddings can be savory like the Italy's Piedmont's dish zuppa montagna where bread is cooked with chicken broth and then layered with Swiss cheese or sweet like the American and British versions. French toast or pain perdu is a cousin of bread pudding
The dish is one of the easiest to make. It requires leftover bread . This is up to taste. Most prefer a good white bread that will chewy yet absorbent of all the other flavors. Some prefer a denser type such as Italian or French. Challah is good type of bread to use too. Eggs are also added to give it a custardy taste ans texture along with vanilla extract butter and sugar. Raisins are a must however if your family doesn't like them sub in sliced almonds. or dried cranberries. Sauces are the recent addition to bread puddings. They're usually made up of buttery rich caramel you can also have a citrus sauce such as a lemon or orange. Chocolate is good too if you're working with sweeter breads. Use bourbon for extra kick or stick with vanilla for tradition's sake. Some bread pudding fans even top their servings with a good covering of whipped cream or make a dusting of powdered sugar.
There's nothing like a big bowl of bread pudding on a wintry day. It's like a security blanket for your taste buds!This treat is the ultimate comfort food and dessert. It's sweet and soothing, perfect with a good hot cup of coffee or tea!
bread puddign is one fo the oldest desserts. Even the ancient Egyptians had a variation of it as did the Syrians and Indians. They all involved some kind of stale bread mixed with milk ,stale bread and some kind of sweetener such as honey . Custards and puddings didn't come about until the Middle Ages so that's when eggs were added to give it body. During the18th Century the dish was given mostly to sick people as a kind of nourishment It was also a good way of getting rid of stale bread. Bread puddings can be savory like the Italy's Piedmont's dish zuppa montagna where bread is cooked with chicken broth and then layered with Swiss cheese or sweet like the American and British versions. French toast or pain perdu is a cousin of bread pudding
The dish is one of the easiest to make. It requires leftover bread . This is up to taste. Most prefer a good white bread that will chewy yet absorbent of all the other flavors. Some prefer a denser type such as Italian or French. Challah is good type of bread to use too. Eggs are also added to give it a custardy taste ans texture along with vanilla extract butter and sugar. Raisins are a must however if your family doesn't like them sub in sliced almonds. or dried cranberries. Sauces are the recent addition to bread puddings. They're usually made up of buttery rich caramel you can also have a citrus sauce such as a lemon or orange. Chocolate is good too if you're working with sweeter breads. Use bourbon for extra kick or stick with vanilla for tradition's sake. Some bread pudding fans even top their servings with a good covering of whipped cream or make a dusting of powdered sugar.
There's nothing like a big bowl of bread pudding on a wintry day. It's like a security blanket for your taste buds!This treat is the ultimate comfort food and dessert. It's sweet and soothing, perfect with a good hot cup of coffee or tea!
Thursday, December 30, 2010
New Year's Quiche
Yesterday's Wednesday;'s Dining section in the Times had a recipe for quiche. This is a great dish to serve in the upcoming days. it;s not only a party dish but a super easy one to make. Plus you can vary it to suit guests tastes.
The recipe is from Melissa Clark who contributes a recipe almost every week to the Dining section. This weeks she tries Julia Child;s famed quiche Lorraine with quiche au fromage. This is a silky custard-y blend of egg, heavy cream and shredded sharp cheddar. The crust is a simple yet lard rich crust, perfect for holding the heavy contents. I have to recommend making your own crust for quiches. i think it's always better than the store bought ones and also less watery.
Although Ms. Clark sticks to the traditional quiche flavors. You can vary it by subbing in ham bit for the bacon. There is even a recipe calling for devilled ham.A seafood quiche is not unheard of. Most call for a cup of crab meat but you can also thrown in lobster bits and shrimp. Vegetable based quiches are also good. there;s nothing like a spinach or a broccoli one.For these you can use fresh or frozen, just make sure that the spinach is dried before adding to the quiche.
There;s nothing like ringing in the New Year with a good , warm quiche. It is a filling and festive party dish that everyone likes. Make the traditional or the variations for some great holiday eating!
The recipe is from Melissa Clark who contributes a recipe almost every week to the Dining section. This weeks she tries Julia Child;s famed quiche Lorraine with quiche au fromage. This is a silky custard-y blend of egg, heavy cream and shredded sharp cheddar. The crust is a simple yet lard rich crust, perfect for holding the heavy contents. I have to recommend making your own crust for quiches. i think it's always better than the store bought ones and also less watery.
Although Ms. Clark sticks to the traditional quiche flavors. You can vary it by subbing in ham bit for the bacon. There is even a recipe calling for devilled ham.A seafood quiche is not unheard of. Most call for a cup of crab meat but you can also thrown in lobster bits and shrimp. Vegetable based quiches are also good. there;s nothing like a spinach or a broccoli one.For these you can use fresh or frozen, just make sure that the spinach is dried before adding to the quiche.
There;s nothing like ringing in the New Year with a good , warm quiche. It is a filling and festive party dish that everyone likes. Make the traditional or the variations for some great holiday eating!
Monday, December 27, 2010
Foodie In A BLizzard
This is the time for blizzards which we've seen recently today in the New York Metro area. .This is the time to have a well stocked pantry full of the basics. After all you're not only going to be stuck inside but you're also not going to reach your local stores for a day or two. Keep favorite foods at hand during these times.
Always have the basics on hand, these are eggs, milk bread and you can make an amazing amount of dishes with them. You can combine all three to make french toast or scramble the eggs with milk or toast for a hearty breakfast or lunch,. I also find that having anything canned, whether Spaghetti-o's or corn are also good. Another good thing to have is peanut butter. Eat some before you do a few rounds of snow shoveling for a burst of quick energy.
Of course a blizzard is the perfect time to snack as well. Have plenty of popcorn, chips and pretzels along with dips and soda for the long evening ahead. It's the perfect time to play board games and nosh. Cakes and cookies are also fun and surprisingly enough ice cream. For some reason during the snowiest weather there are some of us who crave a hot fudge or hot caramel sundae. Go figure. For others settle in with a sweet steamy cup of hot cocoa and enjoy a favorite show or book.
don;t let a blizzard throw you . have a well stocked pantry for when the weather turns arctic and a foot of snow is predicted. You'll be warm and safe - and most of all well fed during harsh weather.
Always have the basics on hand, these are eggs, milk bread and you can make an amazing amount of dishes with them. You can combine all three to make french toast or scramble the eggs with milk or toast for a hearty breakfast or lunch,. I also find that having anything canned, whether Spaghetti-o's or corn are also good. Another good thing to have is peanut butter. Eat some before you do a few rounds of snow shoveling for a burst of quick energy.
Of course a blizzard is the perfect time to snack as well. Have plenty of popcorn, chips and pretzels along with dips and soda for the long evening ahead. It's the perfect time to play board games and nosh. Cakes and cookies are also fun and surprisingly enough ice cream. For some reason during the snowiest weather there are some of us who crave a hot fudge or hot caramel sundae. Go figure. For others settle in with a sweet steamy cup of hot cocoa and enjoy a favorite show or book.
don;t let a blizzard throw you . have a well stocked pantry for when the weather turns arctic and a foot of snow is predicted. You'll be warm and safe - and most of all well fed during harsh weather.
Tuesday, December 21, 2010
Keep A Well Stocked Holiday Pantry
This last few days before Christmas are hectic. there;s still last minute shopping to do. pageants to attend. Guest lists to write out. We may pride ourselves on at least keeping our pantries well stocked for the big day however they do get empty. Also we may also forget to pick up even the e most basic essentials. Before you do anything make sure your holiday pantry is well stocked.
Ask yourself what you'll be needing? if you have more guests inviting themselves then have a few extra cans of veggies. There;s nothing like stocking up on string beans or creamed corn. Ditto for the mashed potatoes. A few boxes of plain or flavored can go a long way in extending a meal.Another is instant or jarred gravy During any big family get together gravy is usually the first thing gobbled up, so make sure you even have instant packets for extra. For guests staying over make sure you have breakfast ingredients like eggs, bacon and pancake mix at hand for those mornings when the kitchen looks more like a restaurant.
Another idea is to keep your dessert pantry filled too. have extra cookies and candies around for nibbling. Kids gobble these up pretty fast and you don;t want to be without. Other foodstuffs that go are soda and juice. Take advantage of the sales right now and buy five to ten bottles during one trip. You may also want to get extra bottles of wine and champagne for the more grown up celebrating. They're probably also going to be heavily used when you make your famous punch.
This holiday don't find yourself low on any food or drink . Keeping a well stocked pantry makes your holiday better. It also is one less headache to worry about during these busy last few days.
Ask yourself what you'll be needing? if you have more guests inviting themselves then have a few extra cans of veggies. There;s nothing like stocking up on string beans or creamed corn. Ditto for the mashed potatoes. A few boxes of plain or flavored can go a long way in extending a meal.Another is instant or jarred gravy During any big family get together gravy is usually the first thing gobbled up, so make sure you even have instant packets for extra. For guests staying over make sure you have breakfast ingredients like eggs, bacon and pancake mix at hand for those mornings when the kitchen looks more like a restaurant.
Another idea is to keep your dessert pantry filled too. have extra cookies and candies around for nibbling. Kids gobble these up pretty fast and you don;t want to be without. Other foodstuffs that go are soda and juice. Take advantage of the sales right now and buy five to ten bottles during one trip. You may also want to get extra bottles of wine and champagne for the more grown up celebrating. They're probably also going to be heavily used when you make your famous punch.
This holiday don't find yourself low on any food or drink . Keeping a well stocked pantry makes your holiday better. It also is one less headache to worry about during these busy last few days.
Friday, October 8, 2010
Crunchy Versus Chewy
If you want to start a war, ask people what they ;re favorite type of cookie is, then refute. it. The crunchy lovers will get up into arms , The chewy affectionados will huff. Everyone has their opinion on what makes a good cookie?A crackly texture and intense flavor. Or a soft gummy like consistency with a just baked taste.
I'm a snap person myself. I love crunchy cookies that break into a thousands crumbs upon being bitten. I love the fact that they're well baked and there's a sound when they;'re broken. I thinks that's why they;re my all time favorite treat. What does make a cookie crisp? White sugar will give dough that much needed texture. brown sugar works the opposite. It leaves the texture a very malleable like a royal icing feel. If you want the dough even softer add eggs. The eggs make for a sponginess which I guess is OK for dunking. The type of flour is important too. Rice flour makes the best crunchy cookies . it even adds a grittiness to the dough.
From what I can see from the web, people are all about the crunch. Also crunchy cookies are just fun., They're noisemakers. My favorites are gingersnaps, chocolate snaps, any bakery cookie dipped in chocolate. The oven fresh and have a very buttery taste if I'm going to eat them.
So what's your poison? Crunchy ? Or chewy? Let Foodie Pantry know your cookie passion.
I'm a snap person myself. I love crunchy cookies that break into a thousands crumbs upon being bitten. I love the fact that they're well baked and there's a sound when they;'re broken. I thinks that's why they;re my all time favorite treat. What does make a cookie crisp? White sugar will give dough that much needed texture. brown sugar works the opposite. It leaves the texture a very malleable like a royal icing feel. If you want the dough even softer add eggs. The eggs make for a sponginess which I guess is OK for dunking. The type of flour is important too. Rice flour makes the best crunchy cookies . it even adds a grittiness to the dough.
From what I can see from the web, people are all about the crunch. Also crunchy cookies are just fun., They're noisemakers. My favorites are gingersnaps, chocolate snaps, any bakery cookie dipped in chocolate. The oven fresh and have a very buttery taste if I'm going to eat them.
So what's your poison? Crunchy ? Or chewy? Let Foodie Pantry know your cookie passion.
Tuesday, April 27, 2010
Making The Impossible
Even though I've made Eggs Benedict before I always see it as a challenge. Why, you ask? it should be easy. It's not .It's poaching eggs, microwaving fake bacon along with whipping up Hollandaise sauce and toasting the English muffins.There's four cooking processes at once acting here and it all has to come together to form one perfect dish.
Funny how individually the four techniques are the easiest in the world.Yet combined - it has to be a strict ballet with every step orchestrated to go with the next.Poach the eggs to long and the yolks will solidify. Leave the muffins in the toaster too long and wind up with a burned mess. Don't whisk the sauce too much and yuck - lump city. That's why I meet this dish with trepidation.
I can't spend too much time on today;s entry. I have a whopper of a dinner to prepare. Making Eggs Benedict may seem simple enough. Yet it's more complicated than roasting or baking.
Wish me luck
Funny how individually the four techniques are the easiest in the world.Yet combined - it has to be a strict ballet with every step orchestrated to go with the next.Poach the eggs to long and the yolks will solidify. Leave the muffins in the toaster too long and wind up with a burned mess. Don't whisk the sauce too much and yuck - lump city. That's why I meet this dish with trepidation.
I can't spend too much time on today;s entry. I have a whopper of a dinner to prepare. Making Eggs Benedict may seem simple enough. Yet it's more complicated than roasting or baking.
Wish me luck
Tuesday, October 27, 2009
Comfort Food For Chilly Days
As we glide from October to November it;s time to think about what warms us up and keeps us happy. What makes a good comfort food on a brisk , day or during a cold, rainy evening? All of us have our favorites. It could be a bowl of hot soup or a nice grilled cheese. Comfort food could star the day off or end it.
Soup is always a good warmer upper for these late October days. It's light yet filling and acts almost as antifreeze against the damp and nip. I always like pumpkin soup on those days. it;s filling and hearty while connecting me to my family and their past. There's also something soothing about the mix of the pumpkin blend with milk and butter as well. Another fall favourite is beef or mushroom barley soup. One of my favorite Jersey diners The Coach House in North Bergen has an excellent version of it, with the soup being more of a potage , rich with large beef and tomato chunks. Another comfort food that I like is a good bacon and eggs meal. Mind you, I eat soy bacon these days but the taste is the same as the real stuff. It makes for a great Sunday night dinner with toast and tea.
Other people have their own cold weather comfort foods. meat loaf is big this time of year. Some friends of mine find it their security blanket during rough times. Their version of it is a couple of slabs of it smothered in gravy with a side of mashed potatoes. others like the foods of their heritage such as my Greek friends with their passion for dolmades or Chinese students loving hot noodle dishes , reminiscent of ones that neighborhood street vendors back home sell
Everyone has their favorite cold weather comfort foods. What's yours? Is it a warm breakfast that prepares you for the day?A hot soup after a stressful business meeting? Or a childhood favorite to be savored over a Saturday of raking leaves? Every one has a go to comfort food. Let's hear from you foodies out there about makes you happy during these chill, brisk autumn days.
.
Soup is always a good warmer upper for these late October days. It's light yet filling and acts almost as antifreeze against the damp and nip. I always like pumpkin soup on those days. it;s filling and hearty while connecting me to my family and their past. There's also something soothing about the mix of the pumpkin blend with milk and butter as well. Another fall favourite is beef or mushroom barley soup. One of my favorite Jersey diners The Coach House in North Bergen has an excellent version of it, with the soup being more of a potage , rich with large beef and tomato chunks. Another comfort food that I like is a good bacon and eggs meal. Mind you, I eat soy bacon these days but the taste is the same as the real stuff. It makes for a great Sunday night dinner with toast and tea.
Other people have their own cold weather comfort foods. meat loaf is big this time of year. Some friends of mine find it their security blanket during rough times. Their version of it is a couple of slabs of it smothered in gravy with a side of mashed potatoes. others like the foods of their heritage such as my Greek friends with their passion for dolmades or Chinese students loving hot noodle dishes , reminiscent of ones that neighborhood street vendors back home sell
Everyone has their favorite cold weather comfort foods. What's yours? Is it a warm breakfast that prepares you for the day?A hot soup after a stressful business meeting? Or a childhood favorite to be savored over a Saturday of raking leaves? Every one has a go to comfort food. Let's hear from you foodies out there about makes you happy during these chill, brisk autumn days.
.
Monday, October 19, 2009
Inn Food
This is the season to visit inns. There‘s nothing like a relaxing fall weekend at a bed and breakfast. You can enjoy the foliage, a walk on a crisp beach or invigorating mountain hike. You can go antiquing or pick up some fun knickknacks for your home. Bes tof all you can experience some good home made food thanks to the inn’s owners.
Most inns serve very homey breakfasts , brunches and sometimes lunches. You can wind up a huge helping of bacons and eggs plus fresh made waffles and pancakes. Some get a little fancier with their own muffins and scones. A few more ambitious B&B owners will create breakfast strata or French toast made with croissants. Some will also provide the eggs from on site chicken coops and fruits from their own trees. All are accompanied with endless cups of steaming coffee and hot tea. The breakfasts are also communal to you can chat and even help the owners or get to know other guests. This way you can also find like minded people to accompany you to the often quaint nearby towns or scenic vistas.
Some B & B’s do serve lunch and dinner but these are the ones that have onsite restaurants. Both meals will probably be served family style and will have many local recipes and specialties. There are some in the Chesapeake area that make wonderful crab cake sand crab fritters. Some Pennsylvania ones draw from their local product and some good solid Amish dishes.
This is not only the time to relax at a cozy B&B but to enjoy the good, homemade food to has to offer. After a relaxing night’s sleep you can fill up on a goody hearty and tasty breakfast. It’s the perfect start for a fall weekend away!
Most inns serve very homey breakfasts , brunches and sometimes lunches. You can wind up a huge helping of bacons and eggs plus fresh made waffles and pancakes. Some get a little fancier with their own muffins and scones. A few more ambitious B&B owners will create breakfast strata or French toast made with croissants. Some will also provide the eggs from on site chicken coops and fruits from their own trees. All are accompanied with endless cups of steaming coffee and hot tea. The breakfasts are also communal to you can chat and even help the owners or get to know other guests. This way you can also find like minded people to accompany you to the often quaint nearby towns or scenic vistas.
Some B & B’s do serve lunch and dinner but these are the ones that have onsite restaurants. Both meals will probably be served family style and will have many local recipes and specialties. There are some in the Chesapeake area that make wonderful crab cake sand crab fritters. Some Pennsylvania ones draw from their local product and some good solid Amish dishes.
This is not only the time to relax at a cozy B&B but to enjoy the good, homemade food to has to offer. After a relaxing night’s sleep you can fill up on a goody hearty and tasty breakfast. It’s the perfect start for a fall weekend away!
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