Hollandaise Sauce

Lemony, buttery Hollandaise Sauce is delicious on many things. For example, it is great on Fish Quenelles (and is a way to use up that extra egg yolk!). Or if you have Ham Loaf on hand, serve it with soft-scrambled eggs, topping them both with the Hollandaise to make a dish reminiscent of Eggs Benedict. A poached egg served on puréed spinach or asparagus is nice blanketed in Hollandaise too! Ina Garten has a great recipe for a one-yolk blender Hollandaise: Click HERE. She also has one for a two-yolk blender Hollandaise: Click HERE. Continue reading Hollandaise Sauce

Lord Krishna’s Cauliflower Purée

This purée was inspired by a recipe in the classic cookbook by Yamuna Devi, Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking. My dad loves Indian food, so I’m working on recipes that include those flavors. Ingredients: 1 Medium Size Cauliflower, cut into medium sized pieces. 1 Tablespoon diced, fresh Ginger Root 1/2 Teaspoon Turmeric 1 Tablespoon Cumin Seed 1 Teaspoon Garam Masala* 1 Tablespoon Cooking Oil Half & Half as needed to get to purée consistency. [You can substitute Milk, Heavy Cream, Broth, or Yogurt.] Salt to taste Steam the Cauliflower until it is soft. While it is … Continue reading Lord Krishna’s Cauliflower Purée