You need Hollandaise right NOW, this is how you can get it.....

This is a quickie, driveby recipe.  I have a video on youtube with the recipes as well, the link is below. 

While I have you, here's the hollandaise I make:

  

TRACY'S QUICK CHEATERS HOLLANDAISE

Make it with a stick blender

In a narrow jar

2 egg yolk

2 tsp each of water and lemon juice

pinch of salt, pinch of cayenne

In a 2 cup measure, microwave till boiling

1/2 cup unsalted butter (I measure 120 gm)

*IF you use salted butter, omit the salt in the egg.

Blend the egg and water/lemon then slowly drizzle the boiling butter in while you blend the whole time. 

It's thick and creamy and delicious. It keeps in the fridge for a long time, I scoop some out and put in a hot jar to reheat as required

Enjoy!! 

Here's the video! 

https://www.youtube.com/watch?v=BPxBoun5zak&t=13s

thanks for watching, enjoy! 

Poached Egg in the microwave in a Silicone Casserole , a recipe for your Cooks Essentials cookware

I'm not paid or given things to use or review, well, not this time anyway.  I was watching and flipped around and found QVC and saw them selling these Silicone casserole dishes... I needed something to cook in the microwave so thought they were worth the buy.  The set comes with one large and thee small casseroles, all with lids.  They all collapse too which is cool.  Anyway, here's hardly any recipes online so here we go.  I'll make some.

It seemed to me the best thing to cook first is an egg so here we go.  I cooked a ton of eggs and this is the final version that works beautifully.  IF you like a more well done egg, add 15 seconds at a time till it's the way you like it.  I decided I like the 90 second egg the best.

So, here we go;

TRACY'S POACHED EGG IN SILICONE CASSEROLE

(Cooks essentials)

INGREDIENTS

Toast, made and buttered because this goes fast
water
egg
salt, pepper
silicone casserole
hollandaise if you have it :) *my quick cheat version below

INSTRUCTIONS and METHOD

Fill small casserole half way with room temperature water, straight from the tap. Replace lid
Microwave for 1 minute
Remove lid, swirl water, add egg
Replace lid
Microwave for 1-1.5 minutes, depending on how done you like your egg.
Carefully remove from water with slotted spoon and put on toast.
Add some hollandaise, if you want to go there :)


PLAY BY PLAY

This is what I got... so cool and squishy.  They collapse, are usable in the microwave and the oven, yeah, these are going to be fun.
    
 So, fill half with water and add a little salt.  Microwave for 1 minute.
Add the egg, replace the lid and microwave for 90 seconds
OH and on a side note, check out my new old cutlery...

   

Remove from microwave oven and scoop the egg out.  Drain on a towel,

   

Put the egg on your perfectly toasted homemade bread, buttered... you can add a little hollandaise if you have it... oh look how perfectly poached this is... wow, I'm impressed.

   

I tried another version, I heated the water for 1 minute then cooked the egg an additional 1 minute, again I added a little hollandaise

    

I found the one minute a little short for my personal culinary requirements so for me, 90 second cook is the way to go but if you like a loose, soft poached egg, go for 60 seconds.  You'll need to play with your own microwave but once you find the sweet spot it'll be the same every single time.

  

I'm impressed with the cookware.  I'm going to come up with more recipes and times and uses for this cookware... watch this space :) 

While I have you, here's the hollandaise I use now:

TRACY'S QUICK CHEATERS HOLLANDAISE

This is for use with a stick blender

In a narrow jar

1 egg yolk

1 tsp each of water and lemon juice

pinch of salt, pinch of cayenne

In a 2 cup measure, microwave till boiling

1/2 cup unsalted butter 

*IF you use salted butter, omit the salt in the egg.

Blend the egg and water/lemon then slowly drizzle the boiling butter in while you blend the whole time. 

It's thick and creamy and delicious. It keeps in the fridge for a long time, I scoop some out and put in a hot jar to reheat as required

Enjoy!! 

/enjoy

DRIVE BY baked eggs with mashed potatoes and hollandaise (if you have it) and hard, crunchy toast

When I was a kid, the number one thing I got when I was sick was a bowl of mashed potatoes with a poached egg on top.  The runny yolk would turn the potatoes a bright marigold yellow and the firm and tender white with the soft sweet mashed potatoes, well, it was culinary nirvana to me.

SO, when mum emailed me about a :new" mashed potato egg dish she'd seen on TV and we laughed about the fact she'd been making it for EONS,  There's no new ideas people, just versions of the same revolving in space.  So, in light of the "new" combination, I had to throw it together, in trendy form, what my mother had made us for YEARS, to share.  It goes quickly so pay attention:

DRIVE BY RECIPE:  BAKED (ON THE STOVETOP) EGGS IN MASHED POTATO WITH HOLLANDAISE

1.  Obtain little pots, use any cocotte you can get your hands on.  i have two sizes of these little lidded pots, I have red minis which are great for an egg with a little cream but to add potatoes, MY new personal favorite is the 8 oz Sur la Table oven to table STONEWARE MINI COCOTTES (I have yellow!)  NO, I am NOT paid to recommend an item

http://www.surlatable.com/product/PRO-2303337/?affsrcid=AFF0005&adpos=1o3&creative=45091875941&device=c&matchtype=&network=g&gclid=Cj0KEQjwzq63BRCrtIuGjImRoIIBEiQAGLHdYbGtSv3ysklzHbhfLN-yRLxpq51viiqadPz5R7QSeUYaAutD8P8HAQ

butter the little pots and line then with left over mashed potatoes.  I use a fork to 'grate' the cold potatoes in so they don't clump and stay fluffy when they're reheated

2.  break an egg over the potatoes, into the pot.

3.  Put pot in a pan with room temperature water that comes about half way up the outside of the cocotte.

4.  Put a lid on the sauce pan and turn it on HIGH, when it comes to a boil, turn to low to simmer until the egg is cooked to your liking.  *I* like firm white and runny yellow.  You can lift the lid on the saucepan to look, just jiggle it to see how loose the egg is :)

5.  Make toast, crunchy toast, use homemade bread.  Butter it liberally and cut it into strips (soldiers!) to use to dip through the egg and into the potato, yeah, it's that good.

6.  when the egg is done to your liking drizzle a little hollandaise over it, if you have any, and shove toast in an eat with abandon, joyfully

SIDE DRIVE BY RECIPE:  EASY HOLLANDAISE

I make this recipe and put it in a small mason jar and keep it in the fridge up to a week.  Easily.  Take the lid off the jar and nuke gently to bring to room temperature or slightly warmer as many times as you can in the week.  Trust me, I do it all the time and we have not been poisoned.

I use a stick blender to make this version of a quickie hollandaise and it's indistinguishable from the 'classic' stirred over a water bath version.

IN a tall bottle, jar, vessel just slightly wider than the head of a stick blender put:

1 egg yolk (XL or the largest of the eggs you have)
1 Tablespoon water
2 tsp lemon juice (or more if you want it more tart)
salt

Put your stick blender in and whip like crazy

SLOWLY drizzle in one stick of melted butter while you blend continously.

DONE, season to taste with cayenne or paprika or herbs or whatever floats your boat.  Keep on counter to use same day other than that, store it in the fridge and heat GENTLY to loosen to use through the week.

Here are a few pics...  driveby recipes are result only :)

 

grab leftovers, throw them in a pot, crack an egg over and steam bake till they're done

Salmon Cakes and Asparagus

It's been 106+ in Austin for weeks.  And weeks.  And weeks.  As much as I love to cook, it's just too hot.  To cook anything.  Inside or outside.  I had to kill a couple of hours while Connor was in band camp so I wandered the local grocery, use their air conditioning!  They had asparagus on sale and I had a hankering.

I remembered I had left over mashed potatoes in the fridge, some romaine and a can of salmon.  Voila, dinner for 3 for nothing basically.  

I splurged and bought the asparagus.  Even though it was skinny I knew I could enhance it's "asparagus-y-ness" and have myself one heck of a feed for $1.99/bunch.  I found the biggest bunch ;) 

I made my Nana's hot water hollandaise.  It's rich and creamy and induces less guilt due to the fact the butter is reduced and boiling water is added.  I add black pepper and a smidge of tarragon to mine which makes it my own version.  I'm all about the futzing.

I don't know if it's a family recipe so I will hold off putting the recipe out here for the moment and check with the current matriarch. I made it in the blender, transferred it to a pot to thicken and moved it into a jar, sat in hot water, and it waited for me.

  

The salmon cakes are the 1 1/2 cups of left over mashed potatoes, a drained tin of salmon, one green onion, salt, pepper, 1/4 cup breadcrumbs soaked in the juice from the salmon tin.  I formed them into 9 1/3 cup balls and tossed them into the fridge until I was ready for dinner. 

I rolled them in 2 beaten eggs then into Panko breadcrumbs and fried them in peanut oil until they were brown, crispy and heated through.  

  

I drained them on paper towel quickly then put them in the pan with the cooked asparagus to keep warm.  The asparagus got a reasonable dose of salt and pepper and a drizzle of olive oil.  I cooked it in the toaster oven!!  to avoid heating the house and they were great!!  I cooked them at 450 for 8 minutes.  They came out crisp tender with a roasty flavor and just perfect.
  

oh yummy roasty goodness.  I grated a few passes of lemon zest on them fresh out of the oven, I could have eaten nothing else.



Connor opted for the salmon cake, hollandaise, salad combo.

  

I thought the simple approach best, a couple of crispy cakes and a generous helping of the crisp tender roast asparagusy goodness.  Naw, who are we kidding, hollandaise me baby!  Yes, we all know that after the photo shoot, I slathered the hollandaise on my salmon cakes too.  Painfully good.
 

It has the illusion of health and the rich decadence of a hollandaise that's light yet flavorful!

/enjoy