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September 28, 2004

Microwave Hollandaise Sauce

This is a recipe for microwave hollandaise sauce that is delicious and easy! It is from the cookbook, Colorado Cache Cookbook, by the Junior League of Denver. Yes, hollandaise sauce is fattening, but it’s sooooo good and if you just make it occasionally, it is okay - I said so! And you can’t beat it for putting over baked salmon!

1/4 cup butter
1/4 cup light cream (I use half and half)
3 egg yolks, lightly beaten
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash of cayenne pepper

Melt butter in a 4 cup glass container in microwave for 1 minute. Stir in remaining ingredients and cook 1 minute. Stir once while cooking. Stir briskly with wire whisk until light and fluffy. Don’t over cook or sauce will curdle.

(FOODIE’S NOTE: I put it in the microwave on about 1/2 power and take it out 3 or 4 times to stir with the wire whisk. I have never tried their directions for only 1 minute - I want to watch it closer than they say.) — Foodie By Nature

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Ian's Recipe Log - Quick Chicken Madras

This is a quick variation of a Chicken Madras. Nothing particularly special, but you can’t get a decent hot curry any faster than this (well, you can, but I wouldn’t recommend it). Takes about 30 minutes total and serves up to 4.

* 2 tablespoons ghee or vegetable oil
* 1 onion, chopped
* 600g boneless chicken breasts, cut into small pieces
* 1 capsicum (green bell pepper), de-seeded and cut into 1/2” rings
* 5 fresh green chilies, chopped
* 1 small piece fresh ginger, chopped
* 1 can tomatoes
* 2 teaspoons turmeric
* 3 teaspoons coriander
* 1 teaspoon ground cumin
* 1 teaspoon hot chili powder
* 1 teaspoon paprika
* 1 large bunch green coriander, stalks and leaves chopped separately
* 1 1/2 teaspoons garam masala
* salt

Heat 1 tablespoon ghee (or oil) in a large frying pan or wok and fry the chicken pieces until white all around (and slightly yellowish), then remove from the pan and put aside.

Add the second tablespoon ghee, put in the chopped onion and fry until brown. Then add the capsicum, ginger and chilies and fry briefly for about 1 minute.

Whizz the tomatoes in a blender, then pour the purée into the pan; add the turmeric, coriander powder, cumin, chili powder, paprika, salt and coriander stalks. Stir well and cook over high heat for a few minutes. Then add the reserved chicken pieces, reduce heat, cover and let simmer over low heat for about 15 minutes, stirring occasionally.

Turn off the heat. Stir in the coriander leaves and garam masala. Let stand for a few minutes, then serve with rice and/or chapatis. Horst Prillinger: The Aardvark Cooks

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Posted by Ian McKenzie at 03:32 PM | | Comments (0) | TrackBacks (0)



September 17, 2004

Cutting boards

Cooking for Engineers has a good article on . Michael takes a look at the different factors to consider when choosing a cutting board.

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Posted by Ian McKenzie at 09:21 PM | | Comments (0) | TrackBacks (0)



September 01, 2004

More Julia Child

Her obituary from The Economist

As a national institution, with her turquoise kitchen and copper pans eventually enshrined in the Smithsonian, she was excused from changes in fashion. She loved red meat with a passion, while America switched squeamishly to chicken; her cookery included lashings of eggs, butter and cream, when the national waistline was alarmingly expanding. “Just slowly incorporate another stick of butter,” was Mrs Child’s soothing response to emergencies with sauce. She could hardly think of another larder essential, except potatoes; and these too, when cooked, demanded to be buried in butter and cheese.

[link from Mirabilis.ca]

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