6 Nov 2010, 3:33pm
recipes
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  • In my napsack stash

  • Holy-Days! Err, Hollandaise.

    Good lands.  The more I read Mrs. Child’s cookbook the deeper I fall in love with cooking.  So many secrets to making your food just THAT much better.
    Heating your butter until almost browned before cooking your eggs.
    Peeling your asparagus before cooking.
    Boiling your cloves of garlic and then blanching them to make for easier peeling.
    Endless.
    And this morning, she once again pleased and delighted my family — with Hollandaise sauce.  In our household there are certain things that mama makes and there are certain things that papa makes.  Hollandaise sauce is one of papa’s specialties.
    I think the obsession with this sauce started after we returned from a cruise.  It was the first time I’d ever had eggs benedict and I was smitten.  D decided to learn how to make the sauce.  It took a couple of recipes until we found just the right one and we’ve stuck with it for the past five years — until now.
    Since Julia has given us some taste-bud shattering good food lately, D decided to check out her version of “The Sauce”.
    And so it began…D was pretty impressed and happy that he didn’t have to worry about making the sauce over indirect heat.  Cooking with two pans perched precariously one atop the other can get difficult and annoying.  Score one for Julia.
    It took maybe ten minutes to finish the sauce.  On to the meat and eggs!
    Fortunately, we have an egg poacher but unfortunately, it poaches only one egg at a time.  But it’s ok.  One step at a time and soon enough my kitchen will look like a small culinary school.
    The sauce was ready to be poured.
    Served up!
    With tea…
    And eaten with gusto
    This was our breakfast this morning.  Compliments of Julia and Chef D.
    The recipe from “Mastering the Art of French Cooking”:
    Serves 4-6 people (1 to 1 1/2 cups hollandaise)
    6 to 8 oz of butter (3/4
    to 1 cup or 1 1/2 to 2 sticks)
    A small saucepan
    ————————————————————————————————————
    Cut the butter into pieces and melt it in the saucepan over moderate heat. Then set aside.
    ————————————————————————————————————
    A 4 to 6-cup meduim weight, enameled or stinless steel saucepan
    A wire whip
    3 egg yolks
    ————————————————————————————————————
    Beat the egg yolks for about 1 minute in the saucepan, or until the become thick and sticky.
    ————————————————————————————————————
    1 Tb cold water
    1 Tb lemon juice
    Big pinch of salt
    ———————————————————————————————————— 
     Add the water, lemon juice, and salt, and beat for half a minute or more.
    ————————————————————————————————————
    1 Tb cold butter
    A pan of cold water (to cool
    off the bottom of the
    saucepan if necessary)
    ————————————————————————————————————
    Add the tablespoon of cold butter, but do not beat it in.  Then place the saucepan over very low heat or barely simmering water and stir the egg yolks with a wire whip until they slowly thicken into a smooth cream.  This will take 1 to 2 minutes.  If they seem to be thinking too quickly, or even suggest a lumpy quality, immediately plunge the bottom of the pan in cold water, beating the yolks to cool them.  Then continue beating over heat.  The egg yolks have thickened enough when you can begin to see the bottom of the pan between strokes, and the mixture forms a light cream on the wires of the whip.
    ————————————————————————————————————
    1 Tb cold butter
    ————————————————————————————————————
    Immediately remove from heat and beat in the cold butter, which will cool the egg yolks and stop their cooking. 
    ————————————————————————————————————
    The melted butter
    ————————————————————————————————————
    Then beating the egg yolks with a wire whip, pour on the melted butter by droplets or quarter-teaspoonfuls until the sauce begins to thicken into a very heavy cream.  Then pour the butter a little more rapidly.  Omit the milks residue at the bottom of the butter pan.
     ————————————————————————————————————
    Salt and white pepper
    Drops of lemon juice
    ————————————————————————————————————
    Season the sauce to taste with salt, pepper, and lemon juice.
    ————————————————————————————————————
    Hollandaise is served warm, not hot.
    If the sauce is too thick, beat in 1 to 2 TB of hot water, vegetable cooking liquid, stock, milk, or cream.
    Leftover hollandaise may be refrigerated for a day or two, or may be frozen.  If the leftover sauce is to be used again as hollandaise, beat 2 Tb of it in a saucepan over very low heat or hot water.  Gradually beat in the rest of the sauce by spoonfuls.
    And there you have it!  Enjoy.  It’s worth the work.

    Oh, and just one more picture

    This (in case you’re wondering) is eggs benedict deconstructed for the kids…

    Try her mayonnaise recipe! Way better than store bought.

    10 Nov 2010, 1:30pm
    by East Coast-er Momma

    reply

    I will! D has been asking for that. Last night we ate her pork and cabbage casserole. Oh, my, lord. It was incredible. It's not a "casserole" like we think. It's a casserole because it's baked in a fireproof casserole dish. Marinated pork loin, cabbage and boiled potatoes. Heavenly.

     

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