Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: Even if you can’t travel, you can breakfast!
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As a total breakfast person, I have great respect for cultures that really know how to put together a breakfast spread. I do like a simple piece of toast and cup of coffee for breakfast on occasion, but it doesn’t capture my fancy like the epic breakfasts of, say, Denmark or Germany -- both of which involve a seemingly endless parade of breads, meats, cheeses, spreads, and sometimes beer.
So, when a friend of mine and her Turkish husband took a group of our parents on a tour to Turkey (without me??!) and I started to get reports back about the marvelous breakfasts, I was very intrigued. And jealous. There was one day when I received a flurry of text messages to let me know they had eaten three breakfasts in a row -- my idea of a dream day!
From what I’ve gathered, your general Turkish breakfast includes eggs, tomatoes and cucumbers (either sliced or as a chopped salad), maybe some olives, fresh cheese or yogurt, and bread, usually with honey or jam. There can be other elements, but those make up the backbone. Guided by nothing more than this vague second-hand knowledge, I decided to make my own Turkish, er, Turkish-ish, breakfast. You can cook your egg how you like, but I’d say a runny yolk is a must. It slips and slides around, mixing with the juices of the vegetables and the creamy yogurt into a flavorful mess that’s a perfect dip for your bread. Even if you can’t travel, you can breakfast!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.