Posts for solo dining

Eggs Benedict – perfect any time of the day!

breakfast, Dinner, Non-meat dishes, Recipes - Kayla - February 17, 2009

Eggs Benedict is one of my all time favorite dishes. It’s perfect for any meal and simple to make.

Bring 8 cm (3-inches) of water to a boil. Reduce to a gentle simmer.
To keep egg whites from sprawling, crack eggs, one at a time, into a small dish, then slip into simmering water.
Cook in barely simmering water 3 to 5 minutes. Remove eggs with a slotted spoon and drain well.

Tips
Use the freshest eggs possible for oval shaped poach eggs.
Use cold eggs
The best pan is a shallow saucepan with large surface.
Eggs can be poached in dry white wine, chicken broth or tomato juice for added flavour.

Hollandaise Sauce
Hollandandaise sauce is the icing on the cake sort of speak.

It is not that difficult to make at all if you remember not to let the sauce boil as you are thickening it or let the water in the double boiler boil.

Hollandaise Sauce

2 egg yolks
4 – 8 tablespoons butter, cut or broken into small pieces
pinch cayenne pepper
salt and pepper
1 – 2 tablespoons lemon juice or white wine vinegar

Separte the egg whites from the york. Put the egg yolks in a metal bowl. Sit the bowl over a saucepan filled with cold water. Heat the water, beating the egg yolks constantly with a wire whisk. The water in the pan should not boil and the bowl should stay cool enough to hold with your hand.

*Tip save the egg whites for an egg white Omlete.

Continue beating the yolks constantly until they thicken. You will know when the yolks have thickened enough, when you begin to see the bottom of the bowl between strokes and the mixture forms a light cream on the wires of the whisk.

Immediately remove the bowl from over the water. Add the butter, in tiny pieces, whisking in each pat and allowing it to melt before adding the next. When you are finished, the mixture should be very smooth and light. Pass the sauce through a fine sieve and stir in the seasonings and lemon juice.

Tip: If the sauce is too thick, thin it a bit with cold water. Keep in a warm place.

Yogurt and Chive Hollandaise Sauce
2 egg yolks
1 teaspoon Dijon mustard
150 g Greek-style yogurt
1 tablespoon snipped fresh chives
pepper to taste

So we have our poached eggs and hollandaise sauce, all we need now is english muffins and some ham slices.

1. Cut english muffin in half.
2. Place one piece of ham on english muffin half.
3. Gently place poached egg on to ham.
4. Pour the hollandaise sauce over the poached egg.

Now we have Eggs Benedict

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Solo dining can be enjoyable

Dinner, Recipes, Soups & Stews - Kayla - February 15, 2009

In this day and age with the world rushing by, overly independent children and work late partners, one often finds oneself eating alone, but this dose not mean one has to curl up to a lean cuisine.

Solo dining can be tasty, healthy, convenient and enjoyable. Just follow these three rules:

* Plan ahead.
* Make your cooking count: make extra large batches, freeze for later.
* Create a pleasant one-person dining atmosphere

Here are some of my favorite recipes for one

Clam Chowder for One
1/2 cup cubed peeled potato
1/4 cup chopped onion
1/8 tsp. salt
Pinch pepper
1/2 cup water
1 (6-1/2-oz.) can chopped clams, drained
2/3 cup milk
Just enough chicken broth to cover potato and vegetables
1 tbsp. butter or margarine
1 bacon strip, cooked and crumbled
Chopped parsley, optional

In a small saucepan, cook potato, onion, salt and pepper in minimal amount of chicken broth until vegetables are tender (do not drain).

Add clams, milk, butter and bacon; heat through (do not boil).

Sprinkle with parsley.

Yield: 1 serving

Beef Stir Fry for One

1 tbsp. soy sauce
2 tsp. cider or red wine vinegar
1 garlic clove, minced
1/2 tsp. sugar
1/4 lb. sirloin steak, cut into 1/4-in. strips
1/4 cup broccoli florets
1/4 cup cauliflowerets
1/2 tsp. vegetable oil
1/4 cup diced green or sweet red pepper
1/4 cup diced cabbage
1/4 cup sliced water chestnuts
2 green onion, sliced
3 tbsp. beef broth
1 tsp. cornstarch
Hot Cooked Rice

In a large resealable plastic bag or shallow glass container, combine the first 4 ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes.

In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften.

Add beef and marinade; cook on medium-high for 3 minutes.

Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender.

Add onions.

Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over rice.

Yield: 1 serving

For more great recipes visit: Razzle Dazzle Recipes

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