Unicorn (Unicorn@Indenial.com)
Sat, 23 Oct 1999 02:46:38 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Jeffrey Colson sent us this little love poem:
Vegetable Love
Do you carrot all for me?
My heart beets for you.
With your turnip nose
And your radish face,
You are a peach.
If we cantaloupe,
Lettuce marry.
We make a swell pear!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
There are competing versions of the origin of this dish, but it is
safe to say that it originated in New York City around the turn of the
century. If you have never had this dish, then treat yourself and fix
it soon. You have my standard guarantee that it will become one of
your favorites.
Eggs Benedict
4 to 6 eggs
2 to 3 English muffins, halved, toasted, and buttered
OR 4 to 6 slices toasted, buttered bread
4 to 6 slices Canadian bacon or ham
1 cup (250 ml) blender hollandaise (see below)
Place 2 inches (5 cm) of salted water in a large, wide saucepan or
skillet and bring it to a simmer over moderate heat. Do not boil.
Crack the eggs, one at a time, into a small bowl or tea cup and gently
lower the egg into the water. Repeat with all the eggs. Simmer for 3
to 5 minutes, until the desired degree of doneness. Remove the eggs
with a slotted spoon or small strainer and drain on a clean dish
towel. Quickly saute the Canadian bacon or ham, just to warm it
through. Place the Canadian bacon on the English muffin halves, top
with a poached eggs, and spoon the hollandaise sauce over all. Serves
4 to 6.
Blender Hollandaise Sauce
(Note: This recipe does not multiply well. If you need more than 1 cup
make two separate batches rather than one double batch.)
8 Tbs (120 ml) butter
3 egg yolks
2 Tbs lemon juice
Salt and white pepper to taste
A dash of cayenne pepper
Melt the butter over a low flame until it begins to bubble. Remove
from heat. Put the egg yolks, lemon juice, salt, white pepper, and
cayenne in the container of an electric blender. Cover and blend on
high speed for about 5 seconds. Remove the cover and add the butter
in a slow stream, blending at high speed for approximately 30 seconds
more. The sauce should be smooth with no traces of unincorporated
butter. If it is not, replace the cover and continue blending until
the butter is completely incorporated, scraping the sides of the
blender (with the motor off) if necessary. Makes about 1 cup.
This archive was generated by hypermail 2.0b3 on Sat Oct 23 1999 - 09:00:02 EDT