Asparagus with Hollandaise Sauce Recipe
Source: Le Cordon Bleu Home Collection - Vegetables
Serves 4
Before World War I, hollandaise sauce was called Sauce Isigny, after a town in Normandy known for its butter. During the war, butter production came to a halt and it was imported from Holland. The name was changed to hollandaise to indicate the source of the butter and was never changed back.
RECIPE INGREDIENTS
3 egg yolks
2/3 cup clarified butter, melted
Small pinch of cayenne pepper
Juice of 1/2 lemon
32 asparagus spears
1/3 cup kosher or coarse salt
FOR SAUCE: Whisk the egg yolks with 4 tablespoons of water in the top of a double boiler until foamy. Place over simmering water and continue whisking over low heat until the mixture is thick and you can see the trail made by the whisk. Remove the top pan from the heat and gradually add the butter, whisking constantly. Once all the butter has been incorporated, strain the sauce and season with salt to taste, a dash of cayenne pepper and the lemon juice. Keep the sauce warm over warm water. (If preferred, a food processor can be used to make the sauce. Whisk the egg yolks and water and, with the motor running, add the melted warm butter to the processor in a thin stream.)
Bring a large pan of water to a boil. Use a vegetable peeler to remove the outer layer from the lower two thirds of the stem of each asparagus spear. Line up the spears of asparagus and tie into bundles of eight.
Add the kosher or coarse salt and then the asparagus bundles to the water. Reduce the heat and simmer for 10 minutes, or until the tips are tender. Remove and drain on paper towels. Remove the string and arrange each bundle on a warm serving plate. Coat with some of the hollandaise sauce and serve immediately.
CHEF'S TIP: Hollandaise sauce is an emulsion like mayonnaise, but made with warm clarified butter, which helps to make a smooth sauce. Once made, the sauce should be kept lukewarm. If the sauce is overheated, it will separate. If this should happen, the sauce can be repaired by adding a little cold water and whisking.
or
ORANGE GLAZED PARSNIPS AND CARROTS
WITH GINGER AND WALNUTS
2 tbsp. butter
2 tbsp. mild flavored oil
3 parsnips, cut into matchsticks
3 carrots, cut into matchsticks
2 tsp. fresh grated ginger
1/2 c. walnut pieces
1/2 c. orange marmalade
1/4 c. orange juice
Melt butter and oil in wok or large skillet; stir-fry the carrots, parsnips, and ginger until crunchy tender, 5 minutes. Stir in walnuts, marmalade, and juice; heat throughout for several minutes. Serves 4.
Parsnips: Root vegetable, looks like an nory carrot, has nutty sweet flavor. Can be used as you do carrots. Look for firm ones with no double knobs or roots. Choose small to medium ones as these are more tender than large ones, which can have woody cores. Stores for 2-3 weeks in refrigerator.
or
Sugar snaps peas, and baby onions
ingredients10 oz pearl onions, root ends trimmed and cut with an X
2 bunches scallions, white parts only
1 lb sugar snap peas, trimmed
1 lb fresh peas in pods, shelled (1 cup)
1 tablespoon unsalted butter, softened
preparation Boil pearl onions in salted water 15 minutes and drain in a colander. Rinse under cold water, then peel.
Cook scallions and sugar snaps in a large pot of boiling salted water 1 minute. Add shelled peas and pearl onions and cook 1 minute more, or until all vegetables are crisp-tender. Drain vegetables and mix, butter, and salt and pepper to taste in a large bowl.
and of course
Salad: Bed of spinach leaves under poched pears in a port sauce, sprinkled with crumbled bleu cheese and candied walnuts and drizzeled with port wine.
and for dessert:
Port wine with 'Chocolate Suicide Cake'
Chocolate Suicide Cake
2 cups all-purpose flour
1-3/4 cups sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups water
1/2 cup oil
1 teaspoon vanilla
3 squares unsweetened chocolate
1 bag chocolate chips
2 ounces chocolate fudge pudding
2 eggs
In a bowl, mix flour, sugar, baking powder, baking soda, salt and pudding. Add water, oil and vanilla. Beat until mixed thoroughly. Melt unsweetened chocolate on low heat.
Add eggs to melted chocolate. Beat mixture again. Add chocolate chips. Beat mixture again. Pour into 9-by-13-inch greased and floured cake pan (metal pan only.) Bake at 350 degrees for 40 to 50 minutes. Sprinkle with powdered sugar or ice as desired
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get a baguette chop it up into bits don't be fussyput in roasting dish and drizzle virgin oil over and mix it up rub it in u can even add red peppers chopped small and onion rings roast in oven for about 15 to 20 mins on 180 crusty lovely roasted bread and veg,then get some hummus and gucamole
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