The all-encompassing news at the moment is that I've been diagnosed with gluten and casein intollerance. There was severe fat malabsorption, with indicates significant intestinal damage. This isn't an official diagnosis of Celiac's disease, which puts me in that nebulous realm of drama queen in other people's eyes. The general reaction among friends is the hope I won't go overboard with this and will occasionally indulge in a piece of cake or nice slice of freshly baked bread.
Sunday, March 30, 2008
Tuesday, March 25, 2008
Poached eggs with greens and bacon and hollondaise sauce
Have you ever made a meal based around a sauce? Or not even a sauce, but a component of a sauce? I had a bunch of left-over egg yolks from the previous night's dessert making extravaganza and there was no way I'm wasting perfectly good farm-fresh (literally) egg parts! So, where do you go when you have a plethra of egg yolk to dispose of? Why, Ms. Child's Mastering the Art of French Cooking of course. After reading entire sections on sauces and custard (and meandering through aspics just for the sheer joy of reading a cookbook), I settled on hollondaise sauce. I will admit that I had an inkling that was the direction I was headed because I've never met a Bennie that I don't like but I figured I had to give a fair shot to the other 17 sauces listed in the book. I'm proud to say that this meal is 100% local (I'm not looking at the Organic Valley butter too hard). It can be eaten with bread but I didn't wan't bread last night so I didn't eat it.
2) Wash and chop green ans add to skillet. I honestly can't remember what I bought at the market. I think it's some kind of kale that's now budding. It tasted a bit like broccoli.
4) Poach egg, place over greens and bacon, drizzle with hollondaise and sprinkle with paprika. Enjoy!
1) Brown 2 slices of chopped bacon in a heavy-bottom skillet.
2) Wash and chop green ans add to skillet. I honestly can't remember what I bought at the market. I think it's some kind of kale that's now budding. It tasted a bit like broccoli.
3) Make hollondaise sauce. I used a food processor but you can do it by hand. Check Ms. Child's recipe for the specifics but it involves beautiful raw eggs, lemon juice, salt and lots and lots of butter.
4) Poach egg, place over greens and bacon, drizzle with hollondaise and sprinkle with paprika. Enjoy!
Subscribe to:
Posts (Atom)