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5/22/2016   

Breakfast for Dinner!   

Breakfast dishes are some of the best comfort foods-but face it, we simply don't have enough time to cook on most mornings. Our favorite work-around is breakfast for dinner! A complicated breakfast suddenly becomes an easy meal. Plus we can bring out more veggies and include more intense flavors, that aren't always welcome first thing.

Breakfast is a pretty balanced meal, so there's no reason to hold back. Here are some of our best recommendations for the perfect evening breakfast:

Our strawberries are fantastic right now, and we also have delicious frozen fruits from Willamette Valley Pie Company--they are great in baked goods and pancakes.

For French Toast we love to use Grand Bakery's Challah or Semmifreddi's Cinnamon Twist Bread-they are both pretty amazing toasted, too. Bo's Best mixes make great scones, and we can't stop talking about Stonewall Kitchen Farmhouse Pancake and Waffle Mix.

Now for something to put on top, right now we are loving Jamnation Jams in all their amazing flavors. And we are still loyal to Stonewall Kitchen Jam, INNA Jam, and anything by the Mountain Fruit Co.

To keep your eggs interesting, it could be as simple as sprinkling them with a good Parmesan, or topping with Roberto's of Santa Cruz Salsa, some Tobasco or Sriracha sauce, or a tapenade. We also love a touch of sour over sunny-side up eggs: Mia's Kitchen Balsamic is a favorite, or simply a squirt of fresh lime juice.

 From the Meat Department, Framani Breakfast Sausage or Hempler's Center Cut Bacon.

You'll be needing a cup of tea with this-something herbal to help you unwind. Our line of Buddha Teas comes in unusual and delicious flavors, and can be served with a spoonful of L'Abeille Occitane Honey...so flavorful!

For those evenings when you can't even...Cafe Fanny Granola with yogurt or milk is a comforting conclusion to your day.


 

An All-Time Favorite
Stonewall Kitchen consistently makes exceptionally fluffy and fresh-tasting pancakes and waffles. We have loved it for years. Their secret ingredient of malted flour makes your pancakes light, and creates a rich vanilla aroma.

We like them best with buttermilk for the liquid ingredient, and we love them topped with fresh berries and maple syrup...or bananas and pecans.

Breakfast Recipes from the Piedmont Grocery Blog

 by Marion Cunningham

A beloved classic
Celebrate the simple pleasures of a good breakfast with 288 recipes for traditional favorites. Marion Cunningham devises new approaches to old breakfast dishes, and creates some 40 breakfast menus guaranteed to make the first meal of the day the best.

Marion Cunningham, one of the better-known names among American cookbook authors, lives in nearby Walnut Creek. She was responsible for the complete revision of The Fannie Farmer Cookbook and is also the author of The Fannie Farmer Baking Book, The Supper Book, and Cooking with Children.

Turn up the Flavor
Barbecue season is upon us, and our staff hands-down recommends Kinder's. Over the years, three generations of this local family have worked hard to bring their delicious line of sauces, marinades and rubs to our shelves.

Kinders BBQ sauce comes in three degrees of spicy: mild, hot, and extra hot-as well as mustard and roasted garlic. We love both their Original Marinade and Garlic Marinade-especially on chicken.

Read more...

Does this mean it's finally summer?

This wonderful, pop-up foodie and neighborhood experience happens just a few blocks from our store, every Friday evening in the Summer. The lines for the six or so trucks that gather in front of Studio One are rarely more than a few customers deep, and there's a big stretch of lawn where families and friends can sprawl out on a picnic blanket, and enjoy the late afternoon sunshine. There's room for the kids to run around.

Bring the family for great food, live music, and Noah twisting balloons-of course!

Every Friday evening
5:30 to 8:30 PM
365 45th Street, Oakland
In front of Studio One Art Center

Read More...

The Mexican Michelada kicks up the flavor of a cold beer-it's like a Bloody Mary, savory, spicy, and tart (and considered a hangover remedy). Here's the recipe, if you want to make one at home.

Michelada
Makes 8 servings

Ingredients

1 32 ounce bottle chilled Clamato (about 4 cups)
1/2 cup fresh lime juice
1 small, yellow onion
1 1/2 tsp. Worcestershire sauce
1 teaspoon Tabasco sauce
1 32 ounce bottle or 3 12-oz. bottles chilled Mexican lager
2 tablespoons coarse sea salt
1/2 teaspoon chili powder
Lime wedges (for serving)

 Get the recipe...




Get 'em while they're ripe.
These sweet, delicious signs of early summer have arrived in the market, and we can't get enough of them. They're only at their peak for about a month-so, don't hold back!

We love eating them fresh, or you can try them in this recipe.

Grilled Cherry Milkshakes
(Non-dairy version included)
Yields 3 to 4 milkshakes

Ingredients
2 cups vanilla ice cream (or Coconut Bliss)
1 cup milk (or light coconut milk, chilled)
1 pound fresh bing cherries
2 to 3 tablespoons honey
1 1/2 teaspoons vanilla extract

Get the recipe... 
 

California Shakespeare Theater opens its 2016 summer season on May 25th. If you have never experienced this unique blend of food, community and theater, now's your chance.

Here's the season schedule:
Much Ado About Nothing-May 25 to June 1
August Wilson's Fences-July 6 to 31
You Can Never Tell-August 10 to September 4
Othello-September 14 to October 9

All performances are at the Bruns Amphitheater, just on the other side of the hills from Oakland, at 100 California Shakespeare Theater Way in Orinda.

Find out more...

From Amy and our "What's For Dinner Wednesday" recipe blog 

Breakfast, It's What's for Dinner
I have long been a fan of breakfast for dinner-it kind of feels like you're breaking the rules a bit. A rebel without a spoon, if you will...

We would have breakfast for dinner once in a while when I was growing up, usually waffles 'cause Dad was a big fan. When I moved out on my own, scrambled eggs and toast made for and easy and cheap dinner. Throw a little salsa on there, and it was a fiesta. Ole!

Nowadays we have breakfast for dinner at least 3 times a month. It's my culinary equivalent to running up the white flag. Whether it is because of time constraints, over-achieving chickens or the inability to string an idea together beyond eggs, breakfast is a great way to avoid extreme pizza, Chinese take-out, burger fatigue.

Breakfast for dinner almost always involves whatever I have on hand. Sometimes that means straight up scrambled eggs and toast. Sometimes there's bacon or sausage. Pancakes have been known to make an appearance, with or without pecans and bananas. Other times there might be drop biscuits and honey instead of toast. My favorite though, is when there are leftover tortilla chips because that means one thing: Chilaquiles.

My love of Mexican food is well documented which is why it should come as no surprise that my favorite breakfast for dinner dish is basically Mexican breakfast. If you have never had Chilaquiles you have been missing out on the ultimate comfort food and hangover cure (or so I have been told). It's spicy, cheesy, crispy goodness piled high on your plate. Sometimes there is shredded chicken. Sometimes I use salsa verde or regular salsa instead of making a red sauce...just depends on mood and my previous shopping trips.

So next time you find yourself with a half-eaten bag of stale tortilla chips, give this a shot!

Get the recipe for Red Chilaquiles...
 
In This Issue
Featured Product
Cookbook Recommendation
Vendor of the Month
Bites off Broadway
The Cocktail Post
Cherries!
Cal Shakes
Red Chilaquiles
Seven Days a Week
 
Monday through  
Sat­urday  
9 AM to 8 PM

Sunday
9 AM to 7 PM 
 
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4038 Piedmont Ave.
Oakland, CA 94611
 
(510) 653-8181 

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Visit our recipe blog to learn what Amy, our VP and resident foodie, is cooking up in her home kitchen.

Texas Sheet Cake

Mongolian Pork Tenderloin

Sutter's Fort Gingersnaps

Charro Beans

Lemon Rosemary Cornish Game Hens

Salmon Skewers
å la Amy


New England Clam Chowder

Carrot Cake Cheesecake

Champ (Irish Potatoes)

Classic Apple Pie

Spicy Baked Chicken Wings

Cookbook Club Book and Recipe List

Eggs Sardou

Classic Cheese Fondue

Hula Pie

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

Spiced Lamb Sliders with Harissa Mayonnaise and Cucumber

Quick Pickled Apples

Classic Beer Bread

Red Lentil Soup

Caviar with Blini

Pommes Dauphinoise (Potatoes au Gratin)

Sticky Toffee Gingerbread

Classic Scottish Shortbread

Barley and Pine Nut Pilaf

Spinach Gratin

Pie Month 2015

Bar Nuts

Caramel Nut Pie
 
Beef Short Ribs Braised in Dark Beer with Bacon and Red Onions

Apple Cider Caramels

Slow-Cooker Chicken Mole

Pecan Bars

Sausage and Apples

Senate Bean Soup &
Gam's Navy Bean Soup


Rizzo e Zucca (Rice and Butternut Squash)

Baked Farro, Bacon and Butternut Squash

Baked Apple Dumplings

Granola Bar Cookies 

Curried Chicken and Apple Wraps 

Streamlined Baked Manicotti

Chicken Tamale Pie

Easy Vietnamese Coffee Ice Cream (No-Churn)

In Memory of Desmond Ritchie

Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles)

Tian de Courgettes au Riz (Zucchini Tian)

Clam Chowder with Root Vegetables and Thyme

Lemon Meringue Pie

Jelly, Marmalade & Jam

Never-Fail Biscuits and Strawberry Freezer Jam

Black and Tan Sundae

Spinach Cobb Salad with Bacon, Blue Cheese, Avocado & Derby Dressing

Singapore Sling

Summer Pannini

Peach Cobbler
 
Canal House's Chicken Thighs with Lemon

Spicy Beer Marinated Flank Steak

Grilled Pork Chops with Sweet Lemongrass Marinade

Mexican Bulldog Margarita

Classic Ensenada Fish Tacos

Amy's Roast Chicken

Old Fashioned Chocolate Layer Cake
 
Crispy, Crackly Apple-Almond Tart

Cashel Blue, Spinach and Smoked Salmon Tartlets

Easy Self-Rising Biscuits

Classic Chicken Chow Mein

Julie & Julia's Bruschetta

Spicy Mushroom Tamales

Mush­room and Shallot Quiche

Amy's Gua­camole

Roasted Cauli­flower & Hazelnut Salad

Bach­elor Beef Stew

Crock Pot Oats & Amish Style Baked Oat­meal

Champagne Cocktail

Irish Coffee

Holiday Cookie Basket

Anise Cakes

Roasted Fresh Ham with Citrus and Rye

Christmas Butter Cookies

Gam's Apple Chutney

Pie Month

Autumn Salad with Apples, Comté, and Hazelnuts

Deconstructed Holiday Turkey with Sage Gravy

Cornmeal-Crusted Crayfish Pies

Old-Fashioned Apple Cake with Brown Sugar Frosting

Three Soups!
Bonus Recipes


Apple, Onion and Cheddar Soup

Traditional French Cassoulet

Endive & Fuyu Persimmon Salad with Pecans

Double Cut pork Chops with Garlic Butter

Inside Out Pumpkin Muffins

Cock-A-Leekie Soup

Crab and Corn Pies with Corn Crab Sauce

Amy's Hummus