Brunch, cheffy versions?

rene

I am tired of defining brunch as bacon, sausages and scrambled eggs

So what to do?

Must-haves?

A good bread, with a slow cold rise over night and baked just before serving

An old cheddar with some spiced apricot chutney

A yoghurt panna cotta with a compote of red berries

But the salty meaty stuff i lack - fried potatoes, green scrambled eggs, homemade bacon etc. etc. are perhaps too easy?

Not asking you guys to complete my brunch-plan - but it could be a cool discussion for everyone?

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Comments

tshewman

All bets are off IMHO. A brunch? Maybe a cross between dim sum, traditional scrambled, pickled fish, breads, rice and/or paella.

rene

Cool touch with the 'morning paella' - mild spices, and it could be a good brunch thing

com-chefsteps

I think Swedish Smorgasbord are ripe for riffs and updates. Or Korean banchan at the table - most go with eggs and potatoes pretty well.

In general, the trouble here is that enormous hotel dining rooms have played out all the riffs already, right? You can do a parfait, but it'll remind folks of drying-out collections of plastic cups in buffet lines. You can do omelets to order, but your-choice-of-twenty-fillings is no longer a novelty, and anything less highlights the scarcity. "Don't mess with breakfast" is a decent guideline because cranky coffee-seekers want the thing they always have, their way. And dieters' motivation is high in the morning.

I had a savory oatmeal with onions and cheddar once that stuck in my mind as a great idea.

Cheryl_71360

Last time I did brunch I made tortillas from scratch along with a few different salsas, chorizo, cheeses, quacomole, etc. Eggs were cooked to order.

Brendan_Lee_56950

Brunch to me has always been a savory meal that involved eating with your hands. We would do a build your own spring roll brunch at least 2-3 times a month with rice paper, lettuce, herbs, and assorted roast porks and poached shrimp and chicken. You really also can't beat a nice bowl of noodle soup for brunch. Pho is pretty much my go to for brunch when I'm seeking out someplace to go.

I've never been big on traditional american style brunch where it's just a lineup of all the breakfast foods in existence.

com-chefsteps

I've kind of got my teeth sunk into the smorgasbord idea. Tiny bites with herring? How about chef steps blini and caviar, or blini and herring, creme fraiche, dill? Just resist the urge to put maple syrup on them and call them tapas pancakes at all costs.

I enjoy knackebrod (crisp bread; the mass market brand in the US is Wasa) with my breakfast pretty frequently. Super crunchy, high fiber and low calorie, good with almost everything - roast tomatoes, beans, SV eggs, smoked fish, caviar, cheese, fresh herbs, honey, yogurt, peanut butter, definitely chocolate - basically anything wet, fatty or salty. And the stuff has a shelf life of forever.

*edited to add: in the US at least, I've found two kinds: the Wasa Multigrain-style Serious Heavy Strong Cracker kind, and the Finn-Crisp light style Dissolving Light Wafer Puff kind. In this post I'm referring to the Wasa kind; I usually buy Multigrain because I like oats.

rene

Its a brilliant thought with a "build your own spring roll brunch"

rene

As a Dane, i have to protest - the small Swedish "smorgasbord" is actually a rip-off of the larger Danish "Smørrebrøds bord"

And the tiny bites of "smørrebrød" actually already have a name "Smørrebrød Sushi" (or 'Smushi') - several danish restaurant serves them, as a lunch selection.

But --- the small blini with caviar, creme fraiche and dill got me stock; it's absolutely brilliant to twist!

com-chefsteps

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