Weekend Blog Showcase: Orange French Toast

Welcome to this week's edition of Weekend Blog Showcase.  Visit Ann (Thibeault's Table) to see what she has made and to visit the other participant's entries.

This week, after a long work week, I needed a treat for breakfast.  Something satisfying and delicious.  I stumbled upon this Orange French Toast recipe, a la Nigella Lawson, at Paris Pastry.  I've been in an orange-y frame of mind lately (remember the Creamsicle Cookie debacle), and THIS time, I actually DID have oranges on hand!  And, coincidentally, a loaf of challah bread.

(By the way, if you've never made French toast with challah, you don't know what you're missing!  This bread wants to be French toast.  It just does.  It's the best.)

Okay.  So back to Orange French Toast.  I have to admit that I took some creative license with the recipe.  I added a little fresh orange juice to the egg mixture along with some vanilla extract (which I always add to the French toast egg mixture).  The other thing I didn't do, (okay - I really did get inspired by this recipe), was make the orange syrup.  I like my French toast with a little butter, and that's it.  So, I decided to forgo the orange syrup.  That said, I don't mind a little syrup on my pancakes, and I think this sauce would make a wonderful addition to a stack of hotcakes!  (Go with my stream of consciousness now:  a little orange zest in your next stack of pancakes, drizzled with Paris Pastry's orange syrup.  Sounds good, right?!  Note to self:  buy more oranges...)

I really did love the orange addition to the French toast.  It was so good.  My thanks to Paris Pastry for the inspiration.  Don't forget to give this gem of a blog a look-see.  She has many wonderful recipes and photos to inspire you, too!

Orange French Toast

2 eggs
1/4 cup whole milk
1/4  teaspoon ground cinnamon
Grated zest of 1 orange
2 large thick slices, or 4 thin slices of white bread
Juice of one orange
1/4 cup good-quality orange marmalade(Paris Pastry noted she used apricot jam - genius!)
1/4 cup sugar
1 tablespoon butter

Whisk the eggs, milk, cinnamon, and orange zest in a wide shallow dish. Soak the bread slices in this mixture for 2 minutes a side.

While the eggy bread is soaking, bring the orange juice, marmalade, and sugar to a boil, then turn down to a fast simmer for 3 to 4 minutes. If you need to, let this syrup stand while you cook the bread.

Heat the tablespoon of butter in a skillet and cook the eggy bread for about 2 minutes a side over medium heat until golden.

Serve the French toast with some of the amber syrup poured over each slice, and a pitcher of extra syrup on the side.

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Join in on the fun with Ann and me.  Ann is hosting this week (thank you, Ann!).  To participate, find a recipe that appeals to you from another blog (Tastespotting and Foodgawker are great places to peruse to find ideas), make the recipe and post about it on your blog, referencing the blog you borrowed the recipe from.  Place the Weekend Blog Showcase logo on your post and sign into Mr. Linky.  That's all there is to it!  See you at Ann's!

Poached Eggs on Toasted Baguette with Goat Cheese and Black-Pepper Vinaigrette

I'm loving Bobby Flay's new show, Brunch at Bobby's.  My weekday breakfast is pretty routine - oatmeal at my desk with a cup of coffee.  So, when the weekend rolls around, if I have time, I like to treat myself to something a little more special.  And if I have weekend guests, I love to serve a really nice breakfast at least once during their stay.  It might mean a coffee cake or danish, maybe pecan waffles, or a really special egg dish.  This is a very special egg dish!

When I watched this episode, Chef Flay actually prepared a 'goat cheese vinaigrette', mixing the soft, fresh goat cheese with the rest of the vinaigrette ingredients, which is slightly different than the recipe I found online.  I opted to follow his on-air recommendation.

I used French Bread I had just made for the base.  The flavors are really amazing together.  I admittedly did not have heirloom tomatoes on hand, nor the micro greens recommended for garnish.  A nice end-of-season beefsteak tomato filled in nicely, and some minced spring greens served as my garnish.  It was a wonderful weekend treat!

Poached Eggs on Toasted Baguette with Goat Cheese and Black-Pepper Vinaigrette

Baguette, sliced lengthwise*
Olive oil, to brush
Salt and freshly ground black pepper
2 thinly sliced heirloom tomatoes
4 large eggs, poached
1 cup micro arugula
Black Pepper-Tarragon Vinaigrette (recipe follows)
Fresh chervil leaves, to garnish
*Cook's Note: Not the super skinny kind of baguette

Goat Cheese/Black Pepper-Tarragon Vinaigrette
3 ounces fresh goat cheese 

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons finely chopped fresh tarragon
1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper

Heat a grill pan and broiler.

Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. 

Top each slice of bread with a few slices of tomato and a poached egg. Garnish with the micro greens.

Vinaigrette:

Whisk together the goat cheese, vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

Source:  Brunch at Bobby's

Saturday Blog Showcase #7 - Vanilla-Scented Granola

It's Saturday Blog Showcase time again.  Thank you to Ann (Thibeault's Table) for hosting this week.  To participate, make a recipe from a blog other than your own any day of the week.  On Saturday, place the Saturday Blog Showcase logo on your post, and link back to Mr. Linky.  That's all there is to it!

I've been in the mood for a good granola.  When I saw the Vanilla-Scented Granola on Dishing Up Delights, I couldn't resist!  I LOVE the aroma of vanilla, and the recipe seemed easy enough (I've been in a very lethargic mood for some reason this week!)  I wasn't disappointed.  The recipe was extremely easy, and the scent of vanilla and toasting almonds with a touch of cinnamon was heavenly.  Once it was removed from the oven, I could hardly wait for it to cool down to munch on some.  While it was cooling, I decided I was going to add some dried fruit to the mix, so I added in about 1/2 cup of chopped dried apricots and 1/2 cup dried cranberries.  I've got a delicious cereal and snack for a few days!  Yay!  Thanks again to Dishing Up Delights!

Vanilla-Scented Granola
Makes 2 cups

Nonstick vegetable oil spray
2 cups old-fashioned oats
1 cup sliced almonds
1/4 cup golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoons sugar
2 teaspoons vanilla extract

Position rack in middle of oven and preheat to 300 degrees. Lightly spray large baking sheet with nonstick spray. Mix the oats, almonds, brown sugar, salt, and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

 

Source:  Dishing Up Delights

Saturday Blog Showcase - Cornstarch Waffles

 

Welcome to the fifth edition of Saturday Blog Showcase!!  Ann (Thibeault's Table) is hosting this week  Be sure to sign in on Mr. Linky at her blog to join in on the fun!

This week I decided on these Cornstarch Waffles from Cooking Stuff.  Bob wasn't entirely thrilled with these when he made them, but I was interested in seeing what the cornstarch did to the texture of the waffles.  The waffles were light, crispy on the outside and very tender on the inside.  Quite delicious.  To be honest, it won't replace my standard recipe for waffles, but it was a slightly different change of pace and a little easier to make than my recipe.  And to be fair, the taste was quite good!  The kitchen smells like I've been making pastries.  How great is that?!  Thanks, Bob -

Cornstarch Waffles

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (or a bit less)
1 1/2 teaspoons sugar
1 cup whole milk or buttermilk
1/3 cup vegetable oil or melted butter
1 egg
3/4 teaspoon vanilla

Combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Add the oil, vanilla, egg and milk. Mix well. Let it rest for a half hour. Make the waffles according to your iron's directions.

 Source:  icookstuff.blogspot.com

For Printable Recipe, Click Here

Saturday Blog Showcase - Cloud Souffle

For my first entry for Saturday Blog Showcase, I decided to do this pretty and delicious dish from Almost Bourdain I came across about a week or so ago.  I love eggs but had never had them prepared this way before - never even seen them prepared this way before!  I was surprised at how quickly it came together.  It only took a minute or so to beat the egg whites until they were stiff.  I thought it might be messy trying to create  'nest' of beaten egg whites in the ramekin, but it was extremely simple.  The one change I made to the recipe was to omit the cheese... While I love cheese, I don't care for them with eggs (odd, I know).  But I can see many other variations for future Cloud Souffles!  Adding sauteed mushrooms, chopped roasted red peppers, chopped green onions, crispy shards of bacon or baked prosciutto... mmmmm.  This would also be a wonderful dish for overnight guests.  A definite winner for Saturday Blog Showcase!!

Nuvolone (Cloud Souffle)
(Adapted from Winter In The Alps Cookbook by Manuela Darling-Gansser)
Serves 1

2 eggs, separated
Sea salt
50 ml (2 fl oz) cream
Freshly ground black pepper
15 g (1/2 oz) unsalted butter

Preheat the oven to 200C (400F). Butter an individual ramekin per person (about 15 cm / 6" in diameter). Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.

Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.

Then add the cream. Grind over some black pepper and add the knob of butter. Smooth the egg whites back over the hole.

Bake in the oven for 4 to 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.

Serve with crusty bread to dip into the yolks and cream.

For Printable Recipe, Click Here

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Thanks to Ann of Thibeault's Table for hosting our very first Saturday Blog Showcase.  Please visit her site to see the wonderful dishes found on the web by the other participants!

Country Biscuits & Honey

I seem to borrow quite a bit from Ann's (Thibeault's Table) repertoire of recipes, and I did it again today.  With temps in the 20's and wind chills in the teens, instead of my usual weekday fruit smoothie, I opted for something warm and cozy.  And Ann's biscuits were just what I wanted.  Hot biscuits with melting butter and honey and a freshly brewed cup of coffee - NOW I'm ready to face the day!

Country Biscuits

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, Crisco or butter (Ann's note:  I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over-handle.

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

Options:
You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

For Printable Recipe, Click Here

Eggs Benedict with King Crab

Yesterday I tried my hand at making English muffins. I love English muffins. Those little nooks and crannies of a well-made English muffin were made for oozing, melting butter or drizzled honey, or some homemade jam. My first attempt was slightly lacking but held great potential! A couple of them (the recipe made 8) even came out fairly well! They taste wonderful - I just need to get the grilling temp even. I will definitely work on that.

Now that I had a few of these on hand, I wanted to do something really special with them. Melted butter, drizzled honey, or homemade jam not withstanding, I decided on Eggs Benedict, which has to be my all-time favorite brunch dish. Now, many years ago, I had brunch at a little restaurant in Dallas that offered up a few different versions of Eggs Benedict, among them E.B. with King Crab. How decadent is that?! A split, toasted English muffin, layered with steamed King Crab meat, a poached egg, and a river of Hollandaise over top. It was the best brunch dish I'd ever had and have since recreated it at home for friends. And what a great way to start the new year, yes? Sheer decadence (to which will give way to more healthy eating... I hope... but... that's for tomorrow... ) ;-D

Eggs Benedict with King Crab

English muffins (recipe follows or use store-bought), split & toasted
King Crab, steamed
Eggs, poached (one for each English muffin half)
Hollandaise Sauce (recipe follows)

Layer toasted English muffin with crab meat (as much as you like!) Place a well-drained poached egg over crab meat, and pour Hollandaise sauce over eggs. Serve and enjoy!!

Hollandaise Sauce
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Dash hot pepper sauce
1/2 cup butter, melted and bubbling

Add egg yolks, lemon juice, salt and hot pepper sauce to blender, and blend about 5 seconds. With blender running, and partially covering top, pour in bubbling butter in a steady stream. Blend until thickened, about 30 seconds. Serve immediately.

Yield: 3/4 cup

Source: GE appliance recipe, copyright 1978

English Muffins
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.


*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

Source: http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe/index.html

For Printable Recipe, Click Here

Blueberry Coffeecake

I found a coffeecake that looked so delicious on a blog I happened upon, Stick to Your Hips. It's a pretty site with delicious-looking and -sounding recipes. Her recipe for Special-Morning Coffee Cake was particularly appealing this morning, and so off I went to the kitchen to experiment with this recipe.

I had some blueberries stashed in the freezer, and thought they would go well with this cinnamon-y treat. They did! My other little change was a mistake. As the cake was baking, I noticed that while it smelled wonderful, I was missing that waft of cinnamon that should have been emanating from my oven... And then I realized... I had forgotten to add the cinnamon to the topping. Horrors! Now what was I going to do?? The cake only had about 10 minutes of oven time left, so I decided to mix the cinnamon with a couple of tablespoons of granulated sugar and sprinkled that over the top of the cake. Ah - there was that aroma I was waiting for. I will do my best to remember the cinnamon in the topping next time, but I think I will also add a little cinnamon-sugar to the top of the cake, as well. Definitely a delicious breakfast treat!

Blueberry Coffeecake

Shortening (for greasing baking pan)
1/4 cup butter, softened
1/4 cup flour
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon

1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

1 egg
3/4 cup sugar
1/3 cup butter, melted
1/2 cup milk
1-1/4 teaspoons vanilla
3/4 cup blueberries

1 teaspoon cinnamon
2 tablespoons sugar

Preheat oven to 350 degrees. Coat a 9-inch springform pan with the shortening and set aside.

In a small bowl, with a fork, mash together the softened butter, 1/4 cup flour, brown sugar, sugar, and cinnamon. (It will be more creamy instead of dry like a traditional streusel, causing the clumps to fall into the cake instead of sit on top.)

In a small bowl combine the 1-1/2 cups flour, baking powder, and salt. Set aside.

In a large bowl beat the egg and 3/4 cup sugar until fluffy. Beat in the melted butter, milk, and vanilla. Add the flour mixture all at once and stir together just until incorporated. Gently stir in blueberries. Don't overmix.

Pour into prepared pan and dot the surface with the brown sugar mixture. Mix 1 teaspoon of cinnamon with 2 tablespoons sugar. Sprinkle over batter. Bake for 25-35 minutes or until moist crumbs cling to a toothpick inserted in the middle.


Adapted from sticktoyourhips.blogspot.com

 For Printable Recipe, Click Here

Pecan Waffles

It's Saturday morning. And I was in the mood for a rather indulgent breakfast. Pancakes? Not today. French toast? Don't have the kind of bread I like for that (brioche or challah is the best!) Waffles? OOh. Waffles. But not just any waffles. Pecan waffles! My favorite kind. Hot and steamy from the iron, with melting butter sliding around them, and not swimming in maple syrup, but just the right amount. A couple of strips of applewood smoked bacon and a cup of coffee, and I'm actually motivated to get some things done today!

Light 'n Crispy Pecan Waffles

2 eggs, separated
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola or other vegetable oil
1 teaspoon vanilla extract
1/4 cup finely chopped pecans

Preheat waffle maker.

In a medium bowl, beat egg whites until stiff. Set aside.

Put egg yolks, milk, flour, baking powder, salt, oil and vanilla extract in a large mixer bowl. Beat until smooth. Gently fold in beaten egg whites.

Pour 1/2 cup batter into waffle maker. Sprinkle with 1 tablespoon chopped pecans. Close waffle maker and bake until golden, 2-1/2 to 3 minutes.

Yield: 8 round or 16 square waffles

For Printable Recipe, Click Here

Blueberry Scones

This is another one of Ann's recipes (Thibeault's Table). I've been making these scones for years - they're quick and easy to put together. Ann's secret is to freeze the fruit before adding it to the flour mixture. The original recipe calls for raspberries, but I tend to make blueberry scones as they are my favorite. The fruit can be omitted altogether and replaced with any cheese or herbs of your choice. Or use poppyseeds and drizzle with a little lemon glaze once they're cooled. I often brush a little cream or egg wash over the raw scones and sprinkle with demerrera or some other sugar. This time I used a vanilla sugar -it was perfect over the blueberry scones. What could be a better way to start the day?!

Blueberry Scones

2-1/4 cups flour
1/2 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup blueberries, frozen
1 scant cup cream
Additional cream & sugar, optional

Preheat oven to 450 F. Combine the flour, sugar, baking powder and salt. Cut butter into flour mixture with pastry blender until it resembles coarse meal. Add cream and frozen blueberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with additional cream and sprinkle with sugar if desired. Bake for 15 - 18 minutes.


Source: Thibeault's Table

For Printable Recipe, Click Here

Foodie Friday - Biscuits & Jam

Thanks to Michael of Designs by Gollum for hosting Foodie Friday. Check out her blog for a dose of humor, fun food, and beautiful home decor. Her FF post will also have a list of all the other Foodie Friday participants... You'll be amazed at the wonderful food ideas you'll find there!


This morning I decided to make biscuits. From scratch. Not one to make biscuits on a regular basis, I knew I was going to need a fool-proof recipe. And one of my favorite sources for fool-proof recipes is Thibeault's Table, and I was not disappointed. Her homemade country biscuits were so simple to put together and loved her tip of grating the butter into the flour mixture. They were tender and delicious. I'll be trying a savory version next time.

To go with my homemade biscuits, I broke out a jar of my homemade Raspberry-Plum Jam. It's my favorite. If you are into making jams & jellies, be sure to try this one. It makes enough for you and your friends and family. It gets more raves than any other jam or jelly I make.

Ann's Country Buttermilk Biscuits

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, crisco or butter (Ann's note: I use butter)
1 cup of milk (cream) or buttermilk - (if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over-handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

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Raspberry-Plum Jam

About 2-1/2 pounds Santa Rosa or other firm ripe plums
2 packages (about 10-ounces each) frozen raspberries in syrup (thawed) or 3 cups fresh raspberries
10 cups granulated sugar
1/2 cup lemon juice
2 pouches (3-ounces each) liquid pectin

Prepare 12 half-pint canning jars.

Rinse plums and remove pits. Finely chop or force plums through a food chopper, to make 4 cups. Place plums and raspberries in an 8-quart pot. Stir in sugar and lemon juice until well-blended.

Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring, for 1 minute. Remove from heat and immediately stir in pectin all at once; boil 1 minute; skim off foam. Fill jars to within 1/8-inch of rim.

Makes 12 half-pints.

Pancakes

For my 100th post, I decided to make a pancake breakfast. Fluffy, light-as-a-feather pancakes and applewood-smoked bacon (my favorite kind of bacon) was a perfect breakfast. A bit of butter and just a touch of maple syrup (real maple syrup, of course) is all I like on my pancakes. The batter for these pancakes has more than the usual amount of baking powder. Once you mix it all together and let it rest for just a few minutes, you can see your batter "poof" up. Not your run-of-the-mill pancake batter. Definitely not your run-of-the-mill breakfast!


Feather Pancakes

1 cup sifted all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons vegetable oil

Sift together dry ingredients. Combine egg, milk, and vegetable oil. Add dry ingredients to liquid; beat until smooth. Cook on hot griddle. (Bubbles will appear on the uncooked side of the pancakes as they start to cook through. When bubbles pop and sides of pancakes appear dry, it is time to flip pancakes to cook other side.) Makes about 12 dollar-size pancakes or 8 four-inch pancakes.


Source: Better Home and Gardens New Cook Book

Eggs Benedict

I'm still having computer issues, but I have pockets of "onlineage". I can finally start catching up on some of my meals of the last week. One particular morning, I woke up to a beautiful morning. I wanted something 'sunny' and not heavy. So I lightened up Eggs Benedict by layering a beautiful beefsteak tomato instead of ham beneath the poached eggs. I make a blender Hollandaise that's easy and delicious. It was a great start to my day!

Hollandaise Sauce

3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
dash hot pepper sauce
1/2 cup butter

Add egg yolks, lemon juice, salt and hot pepper sauce to blender. Blend about 5 seconds.

In small saucepan melt butter until very hot and bubblying (or melt in microwave, microwaving until very hot and bubbly). With blender (containing egg yolk mixture) running, pour in bubbling butter in steady stream. Partially shield with lid to prevent butter spattering. Blend until thickened, about 30 seconds. Serve immediately.


Source: Cooking with a Food Processor (General Electric Company), copyright 1978

Breakfast

It's been a long couple of weeks working out of town (though enjoyable!). Yesterday was spent having my carpets cleaned and visiting with my good friend, Kimberly, and her new baby, Reese. What a cutie!! I didn't get much else done yesterday, and I still hadn't finished unpacking or doing laundry, but I was bound and determined to have a good breakfast today. And a good breakfast it was! Creamy scrambled eggs with fresh chives, bacon, and sweet potato home fries, seasoned with a little fresh rosemary (which got a little crispier than usual around the edges... but I love them!). A big mug of my favorite coffee, Ethiopian Yirgacheffe, and I'm ready to get things done today!