Stuck in a Breakfast Rut? Add Some Color!

Stuck in a breakfast rut? If your standard eggs, oatmeal, toast, and other typical breakfast fare is making you yawn, it's probably time to liven things up. Adding splashes of color to your breakfast awakens the senses and boosts nutrition, too.

Incorporating colorful fruits and vegetables (we're not talking Froot Loops here!) is often an easy, healthy way to make breakfast more interesting to the eyes as well as the tastebuds. It can be as simple as studding a bowl of yogurt with more seasonal fruits like mixed citrus or topping toast with juicy tomatoes or bright green avocado and red pepper flakes.

It might mean looking around your kitchen for a minute and playing with ideas like putting salad on your oatmeal. If you usually drink pink berry smoothies, switch things up and make a green one, and vice versa. Or try a meze-style breakfast that incorporates lots of colors, textures, and flavors.

What colorful foods are you eating for breakfast this week?

Related: Vegetables for Breakfast: What Are the Best Ways to Eat Veggies in the Morning?

(Image: Timolina/Shutterstock)

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Wine Words: Parker Points

Parker Points is a wine term that you hear bandied about quite a lot and often discussed critically. The term Parker Points refers to a score awarded to a wine by Robert M. Parker Jr., the most influential wine critic of the past 20-30 years.

Robert M. Parker Jr., whose influential newsletter is called The Wine Advocate (often abbreviated to WA on shelf talkers), uses a 100 point scale to rate wines.

How Parker's Scoring System Works
According to The Wine Advocate website the scoring system works as follows:

• 96 - 100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase, and consume

• 90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.

• 80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.

• 70 - 79: An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.

• 60 - 69: A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor, or possibly dirty aromas or flavors.

• 50 - 59: A wine deemed to be unacceptable

A Controversial Scoring System
The Parker's scoring system is very controversial. Because of its significant international influence, it has created a world where 'the higher the score, the higher a price a producer can charge for the wine'. Top scores means top prices.
The system has also come under attack because some believe that Robert Parker overly favors wines that are bigger, more powerful, more extracted, and by default, not very food friendly and overly alcoholic; and also that many wine producers deliberately craft wines that will be favorable to Parker's palate.

Another area of controversy is that the Parker system has bred a generation of 'lazy' retailers who rely on the Parker score to sell wine and use Wine Advocate generated shelf-talkers rather than putting together personal tasting recommendations. Such retailers will argue that their customers only want the high-scoring wines and therefore it makes sense to use the scores.

However, the sad reality is that scores do work: scores sell wine. Wines with the highest 'Parker Points' are usually the most highly sought after wines, and the wines with the highest price tags.

The Possible Future for Parker Points
That said, there is definitely an emerging generation of free-thinking food and wine folk (retailers, sommeliers and wine drinkers etc.) who have the courage of their own convictions and do not blindly follow or rely on Parker Points to sell or buy wine. This is a much-needed generation that has the confidence and the passion to develop its own individual opinions.

Another clue to the possible waning of the Parker influence was the recent announcement that Robert Parker has sold his majority shareholding in The Wine Advocate to a group of Hong Kong based investors. Methinks a major shake-up and the re-defining of how wine is critiqued is around the corner.

Mary Gorman-McAdams, MW (Master of Wine), is a New York based wine educator, freelance writer and consultant. In 2012 she was honored as a Dame Chevalier de L'Ordre des Coteaux de Champagne

Previous Wine Words

Wine Words: Brettanomyces
Wine Words: Clarity
Wine Words: Color
Wine Words: Complexity
Wine Words: Texture
Wine Words: Aromas
Wine Words: Alcohol
Wine Words: Body
Wine Words: Tannin
Wine Words: Acidity
Wine Words: Minerality
Wine Words: Length and Finish
Wine Words: Sweetness
Wine Words: Style
Wine Words: Oak
Wine Words: Clarity
Wine Words: Extraction
Wine Words: Sediment
Wine Words: Variety vs. Varietal
Wine Words: Reserva, Riserva, Reserve
Wine Words: Quality
Wine Words: Vintage
Wine Words: Non-Vintage
Wine Words: Bordeaux Blend
Wine Words: Traditional Method
Wine Words: Tank Method (Charmat Method)
Wine Words: Champagne
Wine Words: Dosage
Wine Words: Disgorgement
Wine Words: Malolactic Fermentation
Wine Words: Cold Soak
Wine Words: Fortified
Wine Words: Contains Sulfites
Wine Words: Lees Aging
Wine Words: Old Vines
Wine Words: Easy Drinking
Wine Words: Aging Potential
Wine Words: Yeasts
Wine Words: Cuve
Wine Words: AVA
Wine Words: VDN
Wine Words: Unfiltered
Wine Words: Vintage Variation

(Image: Underlying image by Sadovnikova Olga/Shutterstock)

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Robert M. Parker, Jr. - Wikipedia, the free encyclopedia Robert M. Parker Jr. (born July 23, 1947) is a leading U.S. wine critic with an international influence. His wine ratings on a 100-point scale and his newsletter The ... The 20 Australian Wines with a Perfect 100 point Robert Parker ... After writing my last post, Can you guess how many wines have received a 100 'Parker Points', I was thinking a lot about the usefulness of wine scores. I Wine Spectator Home Wine Spectator More than 240,000 expert wine ratings, with full reviews, including tasting notes, score and recommendations on when to drink. Learn more, drink better: The ... Robert Parker on Bordeaux 2010: Another Great Vintage - On Wine - WSJ Robert Parker, the worlds most influential wine critic, released his scores for the Bordeaux 2010 vintage and updating his scores on the 2008 vintage. Annoying Wine Words - Snooth Buy Wine Online - Wine Gifts ... Annoying Wine Words Five overused terms that tell us nothing about wine! Robert Parker Scores 2009 Bordeaux Vintage -- Best in Decades - On ... Robert Parker has spoken. The world's most influential wine critic has said that the 2009 Bordeaux vintage may be the finest vintage he has tasted in "32 ... Southern Point Merlot (Merlot Red Wine) - Snooth Buy Wine Online ... See ratings and reviews, wine tasting notes, food pairings, and find where to buy Southern Point Merlot Drinking With Robert M. Parker Jr. On Wine - WSJ.com HE DRINKS, HE SCORES Robert M. Parker Jr. during lunch at his home IT'S NOT often that a man achieves so much power that his name is transformed into an adjective ...

The Best-Ever Pancake Recipe: Lofty Buttermilk Pancakes

Pancakes get high marks for being one of the most comforting of comfort foods. What this means is that everybody has their family favorite, resulting in thousands of recipes to choose from. But here's one with a unique twist, a shortcut actually, that hands-down produces the best pancakes I have ever made.

The secret? In many pancake recipes you separate the egg white from the yolk, beat the white until peaks form and then gently fold the white into the batter. (This really lightens the batter and makes the pancakes incredibly fluffy.) But in this recipe, curiously, you don't beat the white before adding it into the batter! You just stir it in. It's that simple and easy, and yet it makes all the difference. These pancakes are quick to come together, foolproof and quite delicious!

I don't know the source of this recipe, only that a friend gave it to me a few years ago and it's made my morning pancakes cravings (and pancakes for dinner!) easy to satisfy.

Tester's Notes

It's been over two years since I posted this recipe for my favorite, from scratch pancakes. Many people have gone on to discover this recipe, and it makes me very happy that it is now a delicious part of their morning routine! I'm still a fan of separating the egg and skipping the step of beating the white, despite the fact that this may be a controversial step for some. Go on, give it a try! You may be pleasantly surprised.

We've doubled the recipe here from the original post since pancakes are a classic family recipe, so this recipe now serves 4-6. It's easy to just cut it in half if serving 2-3 people is more appropriate for your household. I also just discovered that the batter can handle a little resting when I was interrupted for 2 hours while testing and shooting this repost. When I returned to making the pancakes, I found that they were still light and fluffy, even though the batter sat for a few hours. Good to know! -Dana

Lofty Buttermilk Pancakes

Makes 18 to 20 3-inch pancakes. Serves 4 to 6

2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, separated
2 cups buttermilk
1/2 cup milk
10 tablespoons unsalted butter, melted and cooled
Canola or peanut oil for frying

Heat the oven to 225F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.

Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.

Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.

Serve as soon as possible, with butter and warm maple syrup.

Recipe Note:

If you don't have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.

Related: Recipe: Fluffy Ricotta Pancakes

This post was originally published 12/7/2010.

(Images: Dana Velden)

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Nightly Ritual: Making Yogurt for Tomorrow's Breakfast

There are many reasons why I wouldn't mind being a houseguest of my favorite British cook and cookbook author Nigel Slater, but his nightly ritual of making up a pot of yogurt for the next day is near to the top. For over 30 years Nigel has been whisking up a small bowl of milk with a few tablespoons of live yogurt and milk powder and leaving it on the counter to rest overnight, wrapped up tight in a thick towel. By the next day, he has a lovely bowl of thick, silky yogurt. Now that's a way to start your day!

Nigel's bowl of yogurt is both practical and impractical. It's practical because you can control the quantity and quality, and because knowing how to make your own anything has a self-sufficient, practical air to it. It's impractical because yes, you can buy excellent yogurt in the stores these days and yes, he could make enough for two or even three days' worth. Yogurt doesn't spoil that quickly, so why go through the bother of making it every night? And why not use a machine?

But I like Nigel's nightly yogurt ritual precisely for the tension it creates between the pragmatic and the romantic. I've never actually done it myself (although I keep meaning to) but I rather enjoy the idea of spending a few minutes in the kitchen before bed, whisking up a bit of milk and starter, hedging my bets that I'll be around the next morning to enjoy the fruits of my very minimal labor.

Nigel's complete essay on making yogurt, with accompanying recipes, can be found on The Guardian's website. Here's an excerpt:

Swaddled in a snow-white towel, my little bowl of homemade yogurt is tucked up with my hot water bottle, calmly doing its thing. Soft, quivering, its surface as still as a village millpond, this is yogurt as it was meant to be, without sugar, fruit or flavouring. A pot of gentle, unsullied purity. It takes all my willpower not to peep until the warm milk and yogurt have been working together for a good five hours. It is while the milk is still warm that most of the curdling activity takes place, so keeping it at the optimum temperature for as long as possible is a bonus. This is where a yogurt maker would come in handy, but I am not a gadget person. It seems to work fine with my hot water bottle.

Related: How To Make Yogurt at Home

(Image: Dana Velden)

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Setting a Formal Table: A Visual Guide!

I don't throw many (or any, really) formal dinner parties, but I still found this diagram helpful, if for no other reason than it illuminates Downton Abbey's dining etiquette.

All joking aside, seeing this diagram reminded me of a few table-setting rules I learned from my mother as a child: the knife blade always faces towards the plate; the coffee spoon lies horizontally above it; and the water goblet sits in the upper righthand corner above and angled to the (smaller) wine glass.

This probably isn't a daily set-up for you if it is, I'd like to call on you at dinnertime, please! but definitely worth knowing, if only in parts, for more formal occasions, like weddings and fancy business dinners.

Related: Formal Elegance: Do You Own Fine China?

(Image: Tasty Design via One Hungry Mama)

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Recipe: Orange Poppy Seed Muffins Recipes from The Kitchn

Citrus and poppy seeds go hand in hand, as do muffins and spring. So what better way to welcome in March than with these scrumptious orange-infused poppy seed muffins? The bright and sunny flavors are guaranteed to lift your winter spirits, even if the weather is not ready to comply.

I have pretty strict requirements for the perfect muffin, and it's taken me some time to nail my favorite down. I am forever tweaking my "standard" recipe, and these zesty poppy seed muffins finally fit the bill.

First things first: my ideal muffin -- and I know I'm not alone here -- must be light and tender, buttery and moist. To get there, I had to tip the fat ratios in the right (although some may say wrong) direction. You know I'm not scared! Six ounces of butter, half a cup of sour cream, and an extra egg yolk take an average muffin recipe from good to great. Cake flour, as opposed to the usual all-purpose, contribute to a feather-light crumb. Lastly, orange zest, orange juice, and flecks of crunchy poppy seed permeate each and every bite.

These orange poppy seed muffins will be my new gold standard, and they're going to be the perfect addition to Easter brunch and a Mother's Day breakfast-in-bed. But don't wait for a special occasion to make them... Saturday will be here soon enough!

Orange Poppy Seed Muffins

Makes 5 large muffins

I've developed this recipe to fit my household's needs; it makes five perfect-sized, perfect-tasting muffins. (I hate recipes that make 8 or 12; we can never eat that many and freezing them just isn't the same.) You can pour the batter into smaller tins to get more yield, or double the recipe to feed a larger (or hungrier) family.

1 cup (4 ounces) cake flour
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg plus 1 yolk, at room temperature
1/2 cup sugar
1/2 cup whole or low-fat sour cream, at room temperature
1/4 teaspoon vanilla bean paste or vanilla extract
6 tablespoons (3 ounces) unsalted butter, melted and still warm
Zest from 1 orange
1 tablespoon juice from zested orange
1 1/2 teaspoons poppy seeds

Preheat oven to 350F. Thoroughly grease and flour a standard size muffin tin (I prefer to use shortening or Baker's Joy) or line with muffin papers.

Sift the flour, baking powder, baking soda, and salt into a large mixing bowl.

In another bowl, whisk the egg and yolk until well combined. Whisk in the sugar, sour cream, and vanilla bean paste. Add in the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.

Add the liquid mixture into the dry ingredients and gently fold until the liquid is just barely combined, being careful not to overmix. (A few lumps are okay.) Stir in the orange zest, juice, and poppy seeds.

Transfer the batter to a disposable pastry bag and snip the bottom. Pipe the batter into five wells, filling each to the top. (You can also do this with a spring form scoop or spoon, but piping allows for even distribution.) Fill any empty wells halfway with water to encourage even cooking. Bake the muffins until puffed and pale golden in color, about 25 minutes. Allow them to cool in the pan for 5 minutes, then immediately remove to a cooling rack. (Use a paring knife to carefully cut along the sides if they have trouble coming out.)

These muffins are best the day they are baked but can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)

Related: Healthy Breakfast Recipe: Whole Grain Morning Glory Muffins

(Images: Nealey Dozier)

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15 Whole Grain Breakfasts to Start Your Day Off Right Recipes from The Kitchn

Breakfast Grain Salad with Blueberries, Hazelnuts, and Lemon

If the idea of a whole grain breakfast sounds like something boring that your doctor might recommend, think again. These recipes are full of flavors that pop and whole grains that satisfy our under-caffeinated early morning cravings.

What about a warm bowl of mixed grains, topped with berries and crunchy hazelnuts? Or a quick omelet filled with last night's quinoa? Or if you just need something to grab-and-go, a no-bake sunflower oat bar does just the trick. Whatever your morning routine looks like, there's a breakfast here that will help get it started off right.

Eggy, Crispy Polenta with Tomatoes and Mushrooms

Whole grains can mean anything from old-fashioned rolled oats to the crispy rounds of cornmeal polenta pictured above. They're a diverse bunch, which means we rarely lack for inspiration.

If oatmeal is your breakfast mainstay, we have a few recipes for both your familiar porridge and for using those oats in satisfying bars to eat on the go. Farro and quinoa are two dinner table staples that can be transformed by the sweeter, lighter flavors of breakfast. And let's not forget about rice! White or brown rice can go into breakfast burritos or be used to make a version of our Indian poha recipe.

Any whole grain breakfast recipes to share? What are your favorites?

TOP ROW
• 1 Breakfast Grain Salad with Blueberries, Hazelnuts, and Lemon
• 2 Eggy, Crispy Polenta with Tomatoes and Mushrooms
• 3 Whole Grain Morning Glory Muffins
• 4 Crunchy Granola Bars
• 5 Breakfast Poha

Vegan & Gluten-Free No-Bake Sunflower Oat Bars

MIDDLE ROW
• 6 Omelet with Quinoa, Sundried Tomatoes, Spinach & Goat Cheese
• 7 Apple Farro Breakfast Bowl with Hazelnuts and Cranberries
• 8 Rye Toasting Bread with Cherries and Pumpkin Seeds
• 9 Steel-Cut Oats with Maple-Roasted Apples and Cheddar
• 10 Vegan & Gluten-Free No-Bake Sunflower Oat Bars

Hearty & Healthy Apple Muffins

BOTTOM ROW
• 11 Hearty & Healthy Apple Muffins
• 12 How to Make a Breakfast Burrito
• 13 Hazelnut Cherry Meusli
• 14 Overnight Oatmeal with Apricots and Buttermilk
• 15 Kale, Bacon & Egg Whole Wheat Breakfast Sandwich

Related:Why Pizza Makes the Best Breakfast

(Images: See linked recipes for full image credits)

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