Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad
We’re all pretty familiar with your standard Eggs Benedict: two poached eggs over a slice of Canadian Bacon or ham, on a toasted English muffin, luxuriously topped with Hollandaise sauce. Well here is a fresh take that makes use of leftovers from Saturday evening’s pork loin roast. Combine them with with farm fresh organic eggs [...]
Read Full Post | Make a Comment ( 4 so far )How to Make Hollandaise Sauce
Classic Hollandaise sauce contains three key components: egg yolks, clarified butter, and lemon juice. It’s made by whisking egg yolks together with a little water in a bowl set over a pan of simmering water until they are thick and frothy. Then the bowl is removed from the heat, and warm clarified butter is slowly [...]
Read Full Post | Make a Comment ( 1 so far )How to Poach Eggs
Poached eggs have such a great number of uses, and there is just something about a perfectly poached egg, that’s just well…perfect. Aside from Eggs Benedict, they are a classic component for Frisee and Lardon Salad, and are delicious with Roast Pork and Ramen Noodles too. They are actually not that difficult to make. Here’s [...]
Read Full Post | Make a Comment ( 2 so far )All Aboard the Sous Vide Bandwagon
Okay, so I have been accused of being a little bit of a gadget girl. But you can’t blame me, it’s genetic. Sources have informed my that my own father has been known to order computer equipment, then have it shipped to my sister’s, whereupon she would bring it over as a gift. My dad [...]
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