Easy Hollandaise Sauce

As I build my culinary skills, Hollandaise requires as such, so for the time being, this recipe is that of Knorr, but I add some twists to make it not taste like it came from a pouch. I am an eggs benedict fiend, and want to create my own dish, and this sauce is on par to many restaurants. Someday my sauce will be perfected, and Knorr will become a thing of my past!

1 pkg. Knorr Hollandaise Sauce

1/4 cup. butter

1 cup milk (I use skim)

1-2 tsp. yellow mustard

1/2 tsp. lemon juice

dash of dried dill

dash of cayenne pepper

splash of Tabasco sauce

Follow directions on Knorr package. Once finished, should be nice and creamy with some weight, add in mustard, lemon juice, dill and if desired the stuff that gives it some kick! One thing to note with the mustard, start out with 1 tsp, if you feel it needs more add it. You don't want sauce to taste like mustard, though, it gives the sauce depth and adds a bit to the texture, making it velvety, and will leave your guests wondering what your secret ingredient is, plus it makes the color richer, as in egg yolk richer-that is why its my little tip! In my opinion, in the real Hollandaise sauce there is egg yolk, and using the package eliminates that aspect. If you're making eggs benny, you've got the yolk there already, so less cholesterol worries, but who's counting anyway??

Spoon over poached eggs, asparagus, whatever! I'm horrible with poached eggs, by the way, I never get them right, am tempted to purchase egg poacher type pan from William Sonoma. Time being I do over easy eggs, atop whole wheat English Muffin, a slice of cheese, if any lying around (adds cheesyness to the whole dish) and canadian bacon! Totally sinful, I know, but on occasion, its marvelous, and cheaper than any brunchy place! I'd love to host a brunch, and of course offer mimosas to my guests, but that is another blog on cocktails served!

Bon appetit!

Sauce Béchamel

Super easy! Anyone can do this, and come out smelling like...err...a chef! This is a great base, to make into any sort of white sauce you desire. Here's what it is and how to do it:

Ingredients:

1 Cup milk (I use skim/fat free to cut corners)

2 Tbsp cold butter (I don't want to cut corners here, shouldn't use margarine for this!)

2 Tbsp flour (measured and placed in container)

S&P to taste

Directions:

1. In a medium sauce pan, heat butter on medium heat. I like to put my whisk on top of the pat of butter, and swirl the pat around pan until melted. Once butter is melted, gently whisk in flour. As I mentioned in the ingredients, when flour is already measured and placed in a container, i.e. small bowl, cup, etc, you'll need your one hand to pour the flour into the pan, and your other to whisk, you don't want to take your attention away from pan as you don't want anything to burn! This is called making the "roux". You'll see a smooth creamy consistency of the flour and butter. At this point remove pan from heat, and again, pour in milk with one hand and continue to whisk with other hand. Once all is well incorporated return to heat, and slowly let it come to a simmer, all the while continuing to whisk, as you don't want the milk to scald. Once simmering, nearly boiling, remove from heat, and stir, sauce should thicken now.

And there you have it, your sauce béchamel!

Here is where you begin to have fun!

So, that sauce has three ingredients, butter, flour and milk, can be pretty boring. To make your sauce cheesey and garlicy, add in desired amount of garlic (3-4 cloves) and 1/4 cup packed shredded cheese (parmesan works great, acts as an alfredo). Don't forget to salt and pepper, this shouldn't be bland.

Where else could you go with this? You could add in some salsa and pepper jack cheese for a Mexican queso dip, add in spinach to that for an "espinaca con queso" dip.

Have some left over pesto that you thought about tossing? Add it in for a creamy pesto sauce to pour over grilled chicken and penne!

Anything is possible. The white sauce is your starter, and you can really get creative. Have fun with it!

Bon appetit!

Chicken Ravioli à la tapenade

I concocted this very simple and thoughtless dish tonight after viewing what remained in my fridge and freezer. This is a good way to clear out things in the fridge.

1/2 cup chopped onion

1/2 cup sliced baby bella mushrooms

1/4 cup tapenade (store bought)

1 cup frozen chicken ravioli

1 tbsp olive oil

1 tbsp grated parmesan

1 tsp red pepper flakes

S&P to taste

1. In small sauce pan, heat water to a boil. Once boiling add in frozen ravioli.

2. In medium skillet, add in olive and heat on medium heat. Once pan thoroughly heated, add in onions and garlic, saute down till translucent. Then add mushrooms, saute for 5 mins, mushrooms should be soft and decreased in size a bit. Stir in tapenade, salt and pepper to taste. Tapenade brings a salty punch, be weary if you wish to add more salt.

3. Once ravioli finished, using slotted spoon, pull ravioli out and add to skillet, tossing onion, mushroom, tapenade mixture with raviolis. Sprinkle in parmesan and red pepper flakes, et voila! Simple and delicious! I had some of the mixture left over, so now I have one tupperware with leftover, rather than 4 different containers, to reheat for lunch tomorrow.

Note: Any variation of pasta you have will work fine, the chicken ravioli is just what I had in the freezer, and needed to be used up before freezer burn hit it. Also, mushroom mixture would go great over fish, adding capers and lemon zest!

Bon appetit!

Linguine with Red Clam Sauce

Grocery List:

Ingredients:

1 28 oz. can tomato sauce

1 15 oz. can crushed tomato

1 14.5 oz can diced tomato

1 8 oz. jar clam juice

2 6.5 oz can minced/diced clams

1 pkg whole grain/wheat pasta

1 small onion, chopped

2 cup sliced mushrooms (baby bellas are my fave)

1 cup. red wine

3 tbsp. olive oil

1 tbsp. tomato paste

1 tbsp. minced garlic

1 tbsp. capers

1 tsp. red pepper flakes

1 tsp. italian seasonings

1 tsp. ground pepper

1 tsp. sea salt

lemon zest to taste

Directions:

1. Heat a large pot for the pasta on medium-high heat. I sprinkle a bit of salt, and splash a bit of olive oil into the water, flavoring the water, and the oil will also add a desired texture to pasta.

2. Heat a large skillet on medium-high heat, add in olive oil. Once oil heated, toss in onions and garlic, sauteing evenly, not to burn the garlic (lower heat if needed). Once onions translucent, add in mushrooms, continue stirring watching out that garlic does not brown. Once mushrooms tender and well incorporated with onions and garlic, add tomato paste to evenly distribute throughout the pan.

3. Add wine to the skillet, bring to simmer. Continue to add in clams and juice, blending all ingredients together, letting juice and wine mingle, and clams to bask in the onion, garlic and mushroom mixture.

4. Stir in the diced tomatoes, blending with all ingredients. Let cook down for a few minutes, then add the crushed tomatoes and tomato sauce. Next, add in the spices and the capers. Now we're in the flavor zone! At this point turn heat to medium low, and let sauce simmer, stirring occasionally. I let this "steep" for 45 mins to an hour, you might not want to wait that long, as it will be done sooner, but I like to really let the flavors mingle. Taste to see if flavored to your liking and add more if needed. Flavor will not be "clammy", but when you find the clam, you'll taste it and the wonderful sauce accompanying , its quite savory!

5. Keep an eye on the water for the pasta, if boiling go ahead and add it in. If pasta is done before the sauce is ready, shock the pasta by immersing drained pasta into iced water! This will stop the cooking, and maintain the first al dente texture. Trust me, the pasta finished early, my husband helped by offering this advise, and it worked! I feared the pasta would be mush, and he assured me this tip would be effective, and it was!

Once pasta and sauce are done, plate it up and enjoy! Sprinkle lemon zest on top of serving, and some shredded parmesan. Serve along side a simple salad with dijon vinaigrette dressing, recipe at beginning of blog.

Bon appetit!