Eggs Blackstone

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             FOOD FUNNY
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Thanks to Jean Turner for this true food funny:

With the holidays fast approaching, I was reminiscing last night about
various past Christmases. In particular, I was telling an acquaintance
about the year that there were only the three of us - my husband, me,
and our daughter Tracey, who was about four years old at the time, for
Christmas dinner (a rarity that we had no guests, and I don’t remember
why). I decided, with so few of us, that we should cook dinner together
instead of it being a solitary undertaking (no fool, I), and it would be
fun for us all. We decided on cooking a goose with tangerine stuffing
that year, so I worked on making the basic stuffing while my husband
patiently peeled the tangerines and pulled off all the little white
stringy things. After the mixture was complete, I placed the goose and
the bowl of stuffing before Tracey. Such togetherness, I thought to
myself; we look like a Normal Rockwell painting. I then explained to her
what she needed to do with the stuffing, and demonstrated. She stared at
the goose, and then looked at me with wide, round eyes and said, “I’m
not sticking my hand up that goose’s butt!” And she didn't. And she wouldn't eat it, either!

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             TODAY'S RECIPE
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Here's an extravagant dish I discovered recently. This one makes eggs
Benedict look low-fat by comparison. I hope you'll let me get away with it this time.

Eggs Blackstone

3 slices bacon
6 slices ripe tomato
Salt and pepper to taste
Flour for dredging
6 eggs, poached
Hollandaise sauce (see below)

Fry the bacon until crisp. Drain on paper towels and crumble. Season the
tomato slices with salt and pepper and dredge in flour. Fry in the bacon
fat until light golden brown on both sides and drain on paper towels.
Place tomato slices on a serving platter or individual plates. Sprinkle
with the crumbled bacon and place a poached egg on top of each tomato
slice. Top with Hollandaise sauce.
Serves 6.

Quick Hollandaise Sauce

3 egg yolks
2 Tbs (30 ml) lemon juice
Salt and white pepper to taste

Melt the butter over a low flame until it begins to bubble. Remove from
heat. Put the egg yolks, lemon juice, salt and white pepper 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 if necessary.
Makes about 1 cup (250 ml).
Received on Thu Dec 4 19:08:53 2008