Everyone should eat well. Children should be exposed to a wide variety of foods and we should cook more and avoid overprocessed meals. Sitting down to a meal together is something that is sadly on the wane. We do it as often a possible.
Blender Hollandaise Sauce
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I had some egg yolks (three to be exact) left over from a cake I baked for my daughter and I to have a tea party. I almost made the Agio Bouido that my son loved so much, but I was feeling a bit lazy so I figured I would try Blender Hollandaise sauce. I have heard that it is a great short cut to the incessant whisking that normally accompanies the producing of my all time favorite sauce. Well it was pretty good and came together really fast.
Blender Hollandaise Sauce
Ingredients
DirectionsIn the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:). My husband picked it off Pinterest and since it was from allrecipes.com I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.) I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter. (and then dill sauce ;) And I steamed some broccoli too. The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for...
Anytime I think I think I'm pretty good in the kitchen, I try to peel a boiled egg! I have no idea how anyone can get those perfect, smooth eggs. Mine look like surface of the moon or somewhere they test bombs! It was meatless Monday, so in order to keep the boys from rebelling completely, I decide to make an egg dish. (they get some protein that way) They looked beautiful, and except for the complete pain in the butt part (peeling the eggs) it wasn't too hard to make. It was well received by my husband(he really liked it actually) , but the boy didn't care for it much. (too much green IMO) I thought it was good too despite the fact that I was ready to kill someone after "peeling" the eggs) It is Jacques Pepin recipe I found on pinterest. Only thing I might suggest is when he says to shake the pan to crack the eggs, I think he means gently move the eggs until they crack. I had two casualties after the "shake" That w...
This Julia Child recipe immediately follows the Ham in Madeira sauce (10/25/11) that we made before and LOVED! In the into to this recipe Julia says that "this famous recipe is the same idea as the preceding one, but with a richer, more delicate sauce." Well it was indeed very similar, but I think that we all liked the first one better. The main difference is that the first sauce had ham stock in it; it could be, however, that the ham we used this time was smokier in flavor which made it into the sauce. Either way it was good, but next time we will make the first version. Tranches de Jambon a la Creme (Ham Slices in Fresh Cream Sauce) 3 lbs of cooked ham, sliced 1/4" thick 2 Tb butter 1 Tb oil 2 Tb shallots(or green onions), chopped 2/3 cup Madeira or Port 3 Tb cognac 2 cups whipping cream 2 Tb Dijon Mustard mixed with 1 Tb tomato paste and 2 Tb whipping cream Big Pinch of Black Pepper Trim off any excess fat on the ham and pat dry with paper t...
I had some egg yolks (three to be exact) left over from a cake I baked for my daughter and I to have a tea party. I almost made the Agio Bouido that my son loved so much, but I was feeling a bit lazy so I figured I would try Blender Hollandaise sauce. I have heard that it is a great short cut to the incessant whisking that normally accompanies the producing of my all time favorite sauce. Well it was pretty good and came together really fast.
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