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 eggsContinue reading “Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad”

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”

Torta Salata (Vegetable Torte)

This is one of my favorite almost vegetarian recipes.  It’s really simple, and is a great way to make a hearty meal out of couple pounds of vegetables.  Almost any firm vegetable will work, as long as it is not too wet.  I usually use zucchini, which I salt to draw out the moisture, thenContinue reading “Torta Salata (Vegetable Torte)”