Cooking · Uncategorized

My Recipe for Easy Hollandaise

0501181805aAs a teen-age girl I once laughed at someone who told me that making hollandaise  sauce was hard. I had been making it this simple way for years and it never fails.

My recipe for easy, no break, hollandaise, it is easy to remember, takes no special equipment, not even a whisk.

Ingredients:

  • the juice of one lemon
  • one cold stick of salted butter (or un-salted if you have it, just add salt at the end to taste) A 4 oz standard US stick
  • 2 egg yolks

Tools:

  • A fork
  • a small pot
  • a cooking surface that can be set to low

 

Directions:  Put your yolks into the pot and squeeze your lemon into the the pot, straining the seeds in your fingers. If some seeds get in, just fish them out with the fork. Whisk vigorously with your fork.

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Set your stove to low, or if you are feeling confident 2,  and put on the pan. From here on out you cannot walk away. Your only job here is to stir. Yes you can throw an english muffin in the toaster at this point but it is going to need a little love to not turn into scrambled eggs.

Unwrap your stick of butter and divide in half. Stab your half stick with the fork and stir your eggy/lemon liquid with the butter. It will slowly melt. When that half is melted give it another rigorous whisking with that fork, just so it knows who’s the boss.0501181746a

Stab the other half and melt it in to what is probably looking pretty good. Once it has also melted you can do the happy dance but, take it off of the heat.  If it is too thin, continue to stir over the heat to thicken up. But never leave it alone on the heat.

It is SO simple right. You will never even think of eating it out of a packet again. (Disclaimer, this recipe contains undercooked eggs. I ate the packet kind when I was pregnant because of the risk associated with eating undercooked eggs.)

Tell me, what is your favorite thing to eat hollandaise on? Find out what mine is in the comments. And don’t forget to follow me so that you don’t miss out! Or post pictures of your creations using the hashtag #hollendaiseathome. I would love to see what you are proud of.

Uncategorized

Coconut pudding, on accident 

So. I’m behind on my goal. Like really behind but, I will forge on. 

Today I’m making coconut pudding with my little one who has asked to “juice oranges”.

The recipe is from selfproclaimedfoodie.com

1/3 cup sugar

2 egg yolks

1 can each Trader Joe’s coconut cream and coconut milk (you only use 2 tablespoons of the coconut cream)

2 Tablespoons flour

1 Tablespoon cornstarch

Pinch of salt 

1 tsp vanilla extract

And some shredded coconut for topping.

So there is mixing the yolk and sugar

I also have to avoid a tricycle.

 Next open the can of cream. Huh, weird. It’s firm.. I’ll poke it with a rubber spatula.

SPLASH!!

Wipe quarter cup of coconut cream off my shirt. It’s chunky. Not at all the cosistancy I expected. When you taste it, it’s like coconut oil in sweet liquid. So far, looking horrible. 

Next is 2 tablespoons of coconut cream. It is either a can opener or one of the can pokey openers that I’m going to have to use..

I’m going can opener. Hmm. It’s also very firm. Since the spill I’m no longer precisely measuring. I’m going to guess with a kitchen spoon.

 It tastes and feels like a sunscreen that would have a monkey on it. I rub it in my hand and now I smell like Spring break.

I scald the coconut and then add the flour and cornstarch to 5 the mixer.

The kid tries to to add the leftover egg white to the mixer. Caught in the nick of time.

Temper the eggs is next. That goes fine. Transfer back. All is well.

Damn! That sunscreen says “Shake well before using”, so I poke it.

Yup. There is a thin liqid down there. The kid starts poking it vigorously.

It says to “wisk for 5 to 10 minutes”. That isn’t happening with my family. So, I cranked up the heat and worked vigorously for 3 minutes. It thickened fine.

I forgot the vanilla. I spashed it in and called it good.

Early tasters, me and Bea, were split. She thought it was great. I think it tastes like sweet coconut oil. 

Maybe it will be better when cooled.

It fit into 4 small ramekins. 

And I toasted some coconut in the toaster oven to top it off. 

Verdict. It’s alright. The toasty coconut on top was the best part. Everyone ate all of their dessert without complaining. It was much better after 4 hours of refrigeration and digging a sprinkler system.

Now, what to do with the canned coconut. I think it will probably make an appearance in the oatmeal tomorrow. 

11 down. 39 desserts to go.