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    Home » Food Stories » Beggar’s for Breakfast – French Fridays with Dorie the OMG! Yummy Way

    Beggar’s for Breakfast – French Fridays with Dorie the OMG! Yummy Way

    by Beth Lee · Published: Mar 12, 2011 · Modified: Oct 24, 2019

    For my second week cooking with this talented group of bloggers and cooks in the French Fridays with Dorie club, I have once again broken the post-on-Friday rule. After a long and emotionally draining week, we ended up calling out for pizza Friday night instead of cooking. So Plan B? Make this week’s recipe, Beggar’s Linguine, from Around My French Table, for lunch on Saturday. But when I got up early this morning and the sun was shining, I started prepping the ingredients, taking photos and before you know it, it just seemed right to cook the linguine for breakfast instead. And since I was adding some pancetta (Italian bacon) to it, it all made sense – bacon is a breakfast food right?

    All the ingredients necessary for recipe in small bowls.

    Beggar’s Linguine is a most unusual pasta dish that combines dried figs, raisins, almonds, pistachios, orange zest, fresh chives and parsley, parmesan cheese and butter to create a rich, comforting, nutty, and filling meal. If you’re squishing up your nose and thinking there’s no way I’m eating figs in my pasta, unwrinkle your nose, open your mind and give this pasta a try.

    Shelled pistachios in a white bowl.
    Don’t you just love the color of these pistachios?

    As I perused the list of timely posts on the French Fridays site yesterday, I found some doubters who tried it anyhow and loved it, a couple cooks who didn’t get it, and several who tried some variations that worked really well. From TastyTrix’s blog, I borrowed the idea to add some pancetta – knowing our family’s crazy love affair with pancetta and the rich, deep flavor it adds to so many dishes we cook. And from the SoupAddict’s blog, I was inspired to use up my dried cherries along with the raisins.

    Finished dish of beggars linguine in a white bowl with a fork.

    So what was the verdict from my “never quick with a compliment” judges (Dormant Chef, Tech Savvy Teen, Torah-chanting Tween) – they thought it warranted an OMG! Yummy and said I can make dinner for breakfast anytime I want. In fact, seems that this has just been one upside down week from beginning to end because I made breakfast for dinner the other day. But I digress, that will be another blog post sometime soon…

    Don’t be afraid to experiment in the kitchen and try something outside of your comfort zone. A new combination of ingredients or just eating a dinner food at breakfast can open up all kinds of culinary possibilities or at least make your family happy. What’s the most unusual recipe or ingredient you’ve tried in the kitchen recently?

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    « French Fridays with Dorie – Savory Cheese and Chive Bread
    Is Spring on your Dinner Table? – Fast and Flavorful Grilled Steak and Arugula Salad »

    Reader Interactions

    Comments

    1. Teresa

      April 11, 2011 at 11:15 am

      This would not only taste great at breakfast time, but be full of the energy you need to start your day. Glad you made this a good fit for your family.

      Reply
    2. Nuts about Food

      March 23, 2011 at 8:19 am

      This looks fabulous, love the idea!

      Reply
    3. Orly @yumivore

      March 16, 2011 at 11:00 pm

      so unusual, I’ll have to give this a try!

      Reply
      • omgyummy

        March 17, 2011 at 10:39 am

        If you try it, I’d love to get a report. It’s unusual but in a good way and it’s also great for adding your own creativity.

        Reply
    4. Deidre

      March 15, 2011 at 4:28 pm

      I frequently eat dinner for breakfast, this is in part because I don’t like breakfast food that much.

      I just tried quinoa flakes which was kind of an experiment! But it turned out pretty well in my granola bars.

      Reply
      • omgyummy

        March 17, 2011 at 10:38 am

        I’ve been reading alot about quinoa on some gluten free blogs. Very interesting ingredient and so good for you. Good idea to use in granola bars.

        I do love regular breakfast food but sometimes you just have to branch out and thankfully, my family is willing to go along for the ride.

        Reply
    5. Lana

      March 15, 2011 at 1:58 am

      Sometimes it’s beneficial to post a bit later – that way you can get the tips from other FFwD players:) I like the idea of adding dried cherries and bacon (anything cured and salty would balance the dish nicely).
      I have to live vicariously through everybody this week, as I skipped this recipe due to allergies. But one day soon I’ll make it for myself, as it sounds very inviting.
      I love your photos:)

      Reply
      • omgyummy

        March 17, 2011 at 10:37 am

        From what I read, it’s an easy recipe to 1/2 – so indulge. It’s worth the effort. Fun dish to experience.

        Reply
    6. Trix

      March 14, 2011 at 6:42 am

      Thanks for the shout out! You know, come to think of it, this pasta for breakfast actually makes sense, given the fruit and the sweetness!

      Reply
      • omgyummy

        March 17, 2011 at 10:35 am

        Yes, it really worked and we were satisfied almost all the way to dinner. And you are welcome. Loved your take on the dish.

        Reply
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    Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together!  See all my recipes…

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