breakfast

Gettin’ Figgy with it

~ Carly Chillmon ~ Leave a comment

fullsizerender-8

Figs are one of my favorite things. However, ripe figs do not last. They must be consumed within a couple of days. Figs do not like to sit around and endure. Does anything or anyone really like to wait around anyway? I purchased a pint of beautiful figs and realized that I was on the brink of letting them go to waste, which I believe is a cardinal sin. So, I thought long (10 minutes) and hard and decided to make a sweet, spice-filled bread. Enjoy!

Fresh Fig and Walnut Bread

Ingredients

  • 1 pint of fresh Black Mission figs (divided)
  • 1/2 cup of honey
  • 1/4 cup of butter, melted
  • 2 eggs
  • 1/4 cup of brown sugar, packed
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup of chopped walnuts

Directions

Preheat your oven to 350 degrees. Butter or use non-stick spray to prepare a 9×5 loaf pan.

Take most of your figs (10-12 figs) and remove their stems. Then, put in your food processor and puree for ~1 minute. You should see bits of skins in your puree. Skins are good. Set aside.

With the remaining figs (approximately 4-6 figs), remove stems and coarsely chop. Set aside. You’ll be folding these figs into the batter with the walnuts prior to baking.

In a large bowl, mix together the honey and melted butter. Next, add in the fig puree, eggs, and brown sugar. Stir to combine.

In a medium bowl, mix together the flour, baking powder, cinnamon, ground ginger, ground cloves, baking soda, and salt.

Gradually add the dry ingredients the wet ingredients. Stir to combine. Fold in the walnuts and chopped figs. Pour batter into prepared loaf pan.

Bake for 50-60 minutes. At the 50-minute point, insert a toothpick into the loaf to check if it’s done. If the toothpick emerges clean, your bread is ready. If not, bake accordingly, up to 10 more minutes. The top of the bread should be a lovely golden brown when done. Remove from oven and let cool for 15 minutes prior to removing from pan. After 15 minutes, remove bread from pan and let cool on wire rack.

Smear on some butter and enjoy!

fullsizerender-8

 

 

Breakfast In The Outer Sunset

~ Carly Chillmon ~ Leave a comment


Upon my return from the Windy City, I crave a fresh, healthy breakfast in my neighborhood. The Outerlands features American fare that utilizes local sustainable resources. It’s my go-to breakfast when I treat myself during the week. They do offer weekend brunch, but be prepared to wait in line. I prefer the more quiet and laid back weekday excursion.

I always order the same thing. It’s a problem. I want to explore more of their delicious dishes, but I’m hooked on the Cornbread Benedict. It’s breakfast heaven.


The Cornbread Benedict consists of a fried egg, avocado, cotija cheese, rajas cream sauce, and cilantro. This is all served atop their homemade cornbread. I splurge and add bacon to my dish this morning, but it’s mouth-watering without the bacon as well. The cornbread is sweet and salty and the sauce with the poblano peppers offers a little heat. I enjoy a mug of their hot ginger lemon apple cider. Made in-house, this beverage cures all. It’s magic served hot or iced.

After breakfast, I really feel like I’m back home in the city by the bay or in this case, it’s closer to Ocean Beach.

The Devil’s Teeth Is Worth Every Bite

~ Carly Chillmon ~ Leave a comment

devilsteeth

I have been remiss in not posting about the Devil’s Teeth Baking Company sooner.  This Outer Sunset gem makes one of the best breakfast sandwiches I’ve had the pleasure in consuming.

Waking up today, I felt special…that is the Devil’s Teeth “special” breakfast sandwich. What  makes it so special? Well, the fresh-baked buttermilk biscuit, fluffy scrambled eggs, pepper jack cheese, avocado, and lemon-garlic aioli make it damn good. And the applewood smoked bacon is definitely the cherry on top. This combination of ingredients makes this sandwich a culinary delight.

Devil’s Teeth is more than just a bakery; it’s a meeting place in my neighborhood. Everyone is welcoming and they make you feel like family. And, of course, the baked goods are amazing. I dare you to not take home a treat or two. I may have purchased a slice of banana walnut bread to snack on this afternoon. Don’t tell!

If you find yourself in the Outer Sunset, you definitely need to check out this bakery. You won’t be sorry. Tell them Carly sent you.

Just Hashing It Out

~ Carly Chillmon ~ Leave a comment

swp plate

Usually, I don’t get too creative with breakfast during the week. Who has time? Well, some mornings you make time because you wake up and are craving eggs. And I can’t just cook eggs. I need to make an omelet, a scramble, or in today’s case, a hash. I often wish for a “breakfast fairy” that magically makes me a hot and fresh breakfast masterpiece. Yes, there’s a lot of amazing delivery services available in San Francisco. Sadly, breakfast delivery isn’t a reality between the hours of 7am-9am. (If you know of a place, please let me know.) While I wait for my wish to come true, I head to the kitchen and make my own hot and fresh breakfast masterpiece.

Sweet Potato Hash with Arugula and Bacon

Prep time 5-10 minutes, Cook time 15-20 minutes

Serves 2-3 people

Ingredients

swpingredients

  • 1 tablespoon olive oil
  • 2-3 strips of bacon, chopped (I just use kitchen shears to cut bite-size pieces)
  • 1 large sweet potato, medium-diced
  • 1 cup arugula, torn into bite-size pieces
  • 5 eggs, beaten
  • sea salt
  • black pepper

Directions

Preheat a large skillet over medium high heat. Add chopped bacon and olive oil and cook for 2-3 minutes. Next, mix in sweet potato and cook for 8-10 minutes, stirring occasionally. Fold in eggs and cook for 2-3 minutes, stirring constantly. Stir in arugula and cook until wilted, approximately 1 minute. Remove from heat. Add a few grinds of salt and pepper to taste. Serve and start your day off right. Mmmm breakfast!

swptri

Breakfast Of Champions

~ Carly Chillmon ~ Leave a comment

coffeeFriday!!! I had to take my car in to the dealership for routine maintenance this morning so I decided to treat myself to a breakfast expedition. I took a walk and found myself at Eats in Inner Richmond. Oh how I love my mom’s mantra of “I don’t cook on Friday.” While this tradition usually applies for dinner, I made an exception. It’s ok to bend the rules. In fact, I recommend it.

The coffee was warm, bitter, and blissful. They also serve fresh squeezed juices. I can’t resist freshly squeezed orange juice. It’s like a cup of sunshine. Fantastic!

orangejuice

Fo my meal, I ordered the Farmer’s Scramble. The ingredients include eggs, mushrooms, corn, zucchini, spring onions, basil, parsley, and goat cheese. It’s served with a choice of toast and roasted home potatoes or a salad. I went with the sourdough toast and the potatoes.

farmersscarmble

Why haven’t I eaten fresh corn with my eggs before? I’ve been missing out. And the goat cheese added a creaminess and saltiness that woke up my tastebuds. Also, the potatoes were a revelation. In my life, garlic is a daily part of my diet. So when the potatoes had whole roasted cloves of garlic with them, I was ecstatic. I will be borrowing this technique. I may have even taken one of the cloves and smeared it on my sourdough toast.

I’m a happy camper today. Good breakfast really is the way to start the day.