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 slowlyContinue reading “How to Make Hollandaise Sauce”

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’sContinue reading “How to Poach Eggs”

The Difference is in the Brine

Why bother to brine a pork roast, a turkey, or a chicken?  Well, there are two reasons.  The first is that all three of these meats generally don’t contain a lot of intramuscular fat and therefore tend to dry out when you roast or grill them.  Brining helps the meat to retain its juices, evenContinue reading “The Difference is in the Brine”

Pulled Pork that Practically Cooks Itself

I ordered a pork shoulder through Basis Foods a couple months ago.  The online store estimated each one at about 8 or 9 lbs.  But when it arrived from Mountain View Farm it was a whopping 13 lbs, and…it was frozen.  So I popped it in my freezer because unless I had a special occasionContinue reading “Pulled Pork that Practically Cooks Itself”

Easy Pickled Jalapenos

Forgive me father for I have sinned (I imagine the late James Beard to be looking down at me with disdain from his kitchen in the sky).  It has been two weeks since my last post, and in that time I have twice eaten takeout pizza, and once I even had Taco Bell.  But itContinue reading “Easy Pickled Jalapenos”