foodessa

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Cold SAUCES for Eggs BENEDICT

A welcomed variety of simple dressings to replace Hollandaise sauce.
Fuss free, cold prepared sauces make Eggs Benedict light and unique.

It's that time of the year again when green hues are abound.
The Saint Patrick's parade is on its way.
With all that standing and cheering…we better eat ahead of time.

Other than heading for the nearest Irish pub…
why not make a real quick brunch before you skip out.
Maybe make it a little more special and invite some friends.
A table setting dedicated to the event will certainly impress.

This was one of my Mom's table setting for the occasion.
She doesn't do anything halfway…always an inspiration.
Offering eggs Benedict will surely get you well deserved points.

Here is my basic recipe with the addition of three cold prepared sauces.
No one will stop you from making Hollandaise sauce if you so desire.
I do, however, suggest to try these out to relieve you from some stress.

One more suggestion.
In case the task of poaching eggs doesn't appeal to you…
here's one more shortcut on getting similar results:
In a saucepan, cover the eggs with water. Bring to a boil.
Then, immediately remove the pot from the heat and cover for 5 minutes.
At this point, pour cold water over the eggs to stop the cooking process.
Crack the eggs and gently scoop out the egg over the chosen layers on the toasted bread.

No one will complain about the shortcut…delicious and appreciated.

basic EGGS BENEDICT
(recipe for 2 servings)

INGREDIENTS in common:
(American / Metric measures)

. 4 large eggs
. 1 Tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice of regular or rustic type)
. light spread of Dijon mustard (for bread)

PREPARATION:

Sauce topping (mentioned below):

1. Prepare all ingredients for the desired sauce in a small bowl and set aside. To be whisked right before serving.

Preparing toasted bread and spread:

2. Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the other desired layers (ex: ham, salmon etc...). Set aside.

Poaching eggs:

1. Use two small bowls to place your initial cracked eggs. Set aside.

2. Fill a medium saucepan halfway full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil. Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil.

3. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts lightly rising to the surface. A soft set appearance should be evident.

4. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread. REPEAT the same process with the remaining eggs.

Assembly:

. Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.

. When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out.

From the super easy to the lightly time consuming…
here are 3 of my favourite cold prepared sauces:

White Balsamic Olive oil Basil sauce
All on toasted, rustic bread slices, layered with a base of cooked ham.

. a drizzle of e.v. Olive oil
. a drizzle of White Balsamic vinegar
. fresh basil (or other herb), chopped
. generous pinch of sea salt
. generous pinch of granulated garlic powder

***

Yogurt-Dijon-Caper-Maple Syrup sauce
All on toasted, rustic bread slices, layered with a base of Smoked Salmon.

. 1/2 cup (125ml) plain yogurt (2%+ fat)
. 1 tsp. (5ml) capers, crushed
. 1/4 tsp. (1.25ml) sea salt
. 1/4 tsp. (1.25ml) granulated garlic powder
. 1 tsp. (5ml) Dijon mustard
. 1 tsp. (5ml) e.v. Olive oil
. 1 tsp. (5ml) lemon juice
. 1 Tbsp. (15ml) Maple syrup

***

Parsley Oil sauce over a...
layer of Hummus, topped with Sauerkraut
All on toasted, rustic bread slices…garnished with roasted nuts.

. spread of Chickpea Hummus (or similar)
. 1/2 cup (125ml) Sauerkraut (or pickled cucumber)
. a generous pour of prepared Parsley oil sauce
. 1/8 cup (30g) roasted almonds, crushed (garnish)

***

Here are 2 other cold sauces that were mentioned in a past posting:
- Caper Cucumber Yogurt sweet/sour sauce
- Red roasted pepper Eggplant Yogurt sauce

Also, if so desired…here's a super easy to make warm sauce:
- Butter-Olive-Lemon-Caper-Maple Syrup sauce

This year’s Montreal’s St. Patrick’s Parade marks the envied 196th edition.
We are so proud to have the title of the longest running N. American St. Patty’s parade.
Parade starts at 12 p.m. on Sunday March 17th, 2019 and generally runs about three hours.
The location is downtown…starting at the corner of du Fort street.
It gradually heads east along Ste-Catherine street to then wrap up at the corner of Metcalfe.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Breakfast PANCAKE and more {4 recipes}

French style crêpes took a back seat to...

plumped up North American style pancakes.

Flapjack, Griddlecake, Hotcake, Pancake, or all of the above?
I remember a time when I thought these were actually four different breakfast menu choices.

I was unaware that they were all a similar batter poured onto the griddle - flapped and served.

Well, maybe a few variations...but basically the same principal with the cook's special touch.

Yes, knowledge is power.

In this case, eating breakfast pancakes became an education of sorts ;o)

Back when I was a child, I only knew them as 'le Paancakkee'.

On some weekends, I was fortunate to spend some quality time with my 'Nonna'.

A sleep-over meant Grandma's whipped up pancakes and an early morning game of cards.

Without a doubt, my Mommy made the finest French toast ever.

However, my 'Nonna' whisked up the best pancakes.

Remembering back...she didn't really use measuring cups or tools to make them either.

What I recall was her grabbing eggs, flour, milk and a pinch of what she called 'la magica'.

A bowl and a wooden spoon is all I remember her using.

As the slightly lumpy batter rested...

she made sure to squeeze in a game of cards she called 'Patienza' played in two.

Ahhh...those were the days...no fuss...no stress...just fun and great breakfast pancakes.

Later, with a little more exactitude and sophistication, I created variations of my own.

This had revealed itself in an experiment leading to a stack of fluffy yogurt enhanced pancakes.

Yes, there's an incredible array of recipes already out and about.

One which has been quite popular is to be found here...or...here it is with my small changes:

fluffy Buttermilk pancakes

makes 10 x (4 inch) OR 7 x (6 inch) pancakes
makes 8 x (10cm) OR 6 x(15cm) pancakes

INGREDIENTS:
(American / Metric measures)
WET:

. 3/4 cup (175ml) milk (1% fat+)
. 2 Tbsp. (30ml) white vinegar
. 1 large egg
. 2 Tbsps. (30ml) olive oil
. 1/2 tsp. (5ml) pure Vanilla extract

DRY:

. 1 cup (150g) All-Purpose flour
. 2 Tbsps. (30ml) granulated sugar
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1/4 tsp. (1.25ml) salt

PREPARATION:

1. In a medium bowl, 'sour' the milk by combining the milk and vinegar for about 5 minutes to make buttermilk.

2. In another medium bowl, combine ALL the dry ingredients together.

3. Back to the 'soured' milk. Add to it the egg, oil and vanilla. Whisk everything until combined.

4. Afterwards, gradually add the flour mix into the wet mixture. Whisk until lumps appear gone. Do not over mix.

5. Let the batter rest for about 30 minutes. It will foam up very nicely. Note: the batter will be quite thick. Resist the urge to stir...the bubbles is what makes them fluffy.

... Cooking:

6. Coat a large skillet with cooking spray or a dab of oil. Start by heating the pan on medium and then lower it by one notch afterwards. Note: on a 12 inch (30cm) skillet - - three pancakes fit well.

7. Pour a scant, small ladle's worth of batter onto the skillet and cook until bubbles appear on the surface. Note: the batter starts losing its shine and will look a little under cooked. Use a spatula to flip them and continue cooking for another 30 seconds. Serve right away...enjoy.

***

Another Buttermilk pancake recipe found here was adopted by a good friend of mine.

Lately, she offered us an excellent breakfast featuring these lightened pancakes.
Hubby was impressed that a friend of mine could actually please his tummy at breakfast.

Could this mean...I lost my place as his Pancake Countessa?

In this case, I don't mind giving up my temporary absence in my 'cucina'.

She is welcomed to spoil us anytime with her skills at her domain.
***

Oh, almost forgot to share with you a past alternative to yogurt enhanced pancakes.

Here, served up with a delicious apple-berry-ginger compote...
Ricotta cheese pancake fluffs were honored.

***

Now, for three more of my favourite breakfast pancakes.

Vanilla Buttermilk

Pancakes

yields 12 small pancakes

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

...Wet:

. 2 large eggs

. 1 Tbsp. (15ml) pure Vanilla extract

. 2 cups (500ml) Buttermilk

. 1/4 cup (50ml) grape seed oil (or canola)
...Dry:

. 1 cup (150g) unbleached, all-purpose flour

. 1 cup (130g) whole wheat flour
. 1/8 cup (26g) granulated sugar

. 1/8 cup (28g) brown sugar, packed

. 2 tsps. (10ml) baking powder

. 1 tsp. (5ml) baking soda

. 1/2 tsp. (2.5ml) salt

. a little vegetable oil to lightly grease your frying pan

PREPARATION:

1. In a big measuring cup, whisk the eggs and add all the rest of the wet ingredients. Give it a quick stir and set aside.

2. In a large bowl, combine all the dry ingredients and make a well. Afterwards, whisk in the wet mixture by combining until just well blended and slightly lumpy. Do not over mix. Let the batter rest for 30 minutes.

3. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.

4. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake. I use a small ladle. The pan should fit about 4 pancakes at the time.

5. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes. Resist the urge to press down.

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits. Enjoy.

***

rustic Apple - Yogurt
cloud cake pancakes

yields 8 small pancakes

Shredded apples were added to the base of my Yogu PANCAKE fluffs recipe.

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

DRY:
. 1/4 cup All-purpose flour
. 1/4 tsp. baking powder
. 1/2 tsp. ground cinnamon
WET:
. 2 xLarge eggs [separate and whip the egg whites (optional) *]
. 1 Tbsp. granulated sugar
. 1/8 cup plain Yogurt (2% fat +)

. 1 large apple, shredded (Golden delicious type)

. vegetable oil to lightly grease the skillet

PREPARATION:

1. In a small bowl, prepare the DRY mix and set aside.
2. In a medium bowl, hand whisk the eggs* and sugar vigorously. After about a minute, whisk in the yogurt for a few more seconds. Continue whisking as you add in the DRY mix until well combined.
3. Fold in the shredded apple. Important: only shred the apple right before getting ready to heat the frying pan.

Cooking pancakes:
4. In a large skillet, lightly oil the surface and heat on MEDIUM strength...to then adjust your stove top a little lower afterwards.
5. When pan seems heated enough, use a small ladle to pour about a scant 1/4 cup for each pancake. The pan should fit about 3-4 pancakes at the time.
6. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes. Resist the urge to press down.
. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar. Top the pancakes with Maple syrup and enjoy.

***

Oatmeal Honey Spiced

Pancakes

yields 12 small pancakes

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

...Wet:

. 1 large egg

. 1/8 cup (25ml) Honey

. 1/2 cup (125ml) milk (1% fat+)

. 1/2 cup (125ml) water

. 1 tsp. (5ml) pure Vanilla extract

. 1/8 cup (50ml) grape seed oil (or canola)

...Dry:

. 1 cup (150g) unbleached, all-purpose flour

. 1/2 cup (45g) quick cooking rolled oats (not instant)

. 2 tsps. (10ml) baking powder

. 1/4 tsp. (2.5ml) salt

. 1 tsp. (5ml) All spice

. a little vegetable oil to lightly grease your frying pan

PREPARATION:

1. In a medium sized bowl, whisk the egg and the honey. Add to the rest of the wet ingredients. Give it a quick stir and set aside.

3. In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.

4. When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake. I use a small ladle. The pan should fit about 4 pancakes at the time. With the back of the ladle, very lightly swirl the batter to spread a little better.

5. When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes. Resist the urge to press down.

. Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.

. Top the pancakes with Maple syrup as well as some of your favourite fruits. Enjoy.

As you can tell...I do love fluffy pancakes.

How much do you like them?

Any memory triggers from your family recipes?

Have I nudged you to experiment and put your own signature on pancake recipes?

Have a fabulous week everyone and flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

EGGS Benny BENEDICT and two SAUCES

Eggs Benedict turns to Eggs 'Benny' through my eclectic cooking style.

Although unconventional, two flavourful and unusual sauces are paired with this classic.

Other than a richer Hollandaise sauce on your eggs Benedict...

how about lightening things up on this dish?

Maybe, Easter Monday may just be a...
wonderful occasion to use those leftover eggs?

I've made countless variants of Eggs Benedict dishes.
Usually with successfully poached eggs ;o)

However, of course, the one time I scrambled them, was when I last hosted my parents.
Some of you may recall my small poaching mishap that took place at our pre-Valentine brunch.

It happened when I had decided to detour on my fool-proof way of egg poaching.
This other chef's method...turned out to be a big mistake in my kitchen.

Next time I'll definitely stick with my tried and true methods.

There was one clear lesson from that experience...
never again to try something new when hosting.

Now, for the classic dish which...

I've baptized as Eggs 'Benny'.

Here's how I prepare at least two versions:

Besides the eggs of course, the one ingredient...
I never leave out , is a quality Dijon mustard.

I'll always use a variation of favourite grain breads.
A selective bedding of either:
ham, bacon, smoked salmon or steamed and roasted vegetables are the stars.

I've come up with two very flavourful yogurt based sauces.

They contrast nicely in texture and taste for a wonderfully delicious light topping.
***
Ingredients in common
. 4 large eggs
. 1 tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice of regular or rustic type)
. Dijon mustard (for spreading on bread)

**********
Eggs Benny a.k.a. Eggs Benedict
Smoked SALMON,
tomatoes and black Olives with a
Caper Cucumber Yogurt sweet/sour sauce
serves 2 persons

Click HERE for PRINTER version of this RECIPE

INGREDIENTS for sauce:

(American / Metric measures)

. 1/2 cup (125ml) plain yogurt (2%+ fat)

. 1/2 a small 'baladi' cucumber, shredded

. 1 tsp. (5ml) capers, squashed

. 1/4 tsp. (1.25ml) sea salt

. 1/4 tsp. (1.25ml) 'fleur d'ail' (garlic flower)

. 1 tsp. (5ml) Dijon mustard

. 1 tsp. (5ml) extra virgin Olive oil

. 1/2 tsp. (2.5ml) lime or lemon juice,

. 1 tsp. (5ml) Maple syrup

. a handful of pitted black olives, sliced (garnish)

Note: Preparation method follows below after the second sauce option.

Eggs Benny a.k.a. Eggs Benedict

Maple Syrup HAM, fresh 'Tuma' cheese,

Tomatoes and roasted Almonds with a

'Pindjur' or Red roasted pepper Eggplant Yogurt sauce

serves 2 persons

Click HERE for PRINTER version of this RECIPE

INGREDIENTS for sauce:

(American / Metric measures)

. 1/2 cup (125ml) plain yogurt (2%+ fat)

. 1/2 cup (125ml) 'Pindjur' *

. 1/4 tsp. (1.25ml) sea salt

. 1 tsp. (5ml) extra virgin Olive oil

. a handful of fresh leaf herbs (basil or flat-parsley), chopped
. 1/8 cup (30g) roasted almonds, crushed (garnish)

* 'Pindjur' purée spread...

a Turkish condiment consisting of a few very simple ingredients: roasted peppers, eggplant, onions, tomato paste, sunflower oil, vinegar, garlic, spices and a touch of sugar. This incredibly versatile product is mostly found in Middle Eastern stores and also in the Ethnic sections of some regular grocery stores.

PREPARATION:

Sauce:

1. Prepare all ingredients for sauce in a small bowl. Whisk it right before serving.
Preparing toasted bread and spread:
2. Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the other desired layers (ex: ham, cheese, tomatoes etc...). Set aside.
Poaching eggs:
3. Use two tiny bowls to place your initial cracked eggs. Set aside.
4. Fill a medium saucepan half way full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil.   Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil.
5. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts rising to the surface. A soft set appearance should be evident.
5. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread.   REPEAT the same process with the remaining eggs.
Assembly:
6. Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.
7. When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out.
8. Garnish with roasted nuts and/or sliced, pitted black olives. Serve and enjoy.

I realize that many of you have made an Eggs Benedict with the Hollandaise sauce.
The next time you crave this dish, I do wonder if you'd be...
willing to stir your sauce into another direction?

To all who celebrate Easter...

I'll take this opportunity to wish you the best times in union with...
your loved ones around a celebratory table.

Happy Easter - Buona Pasqua -

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Other related posts:

- Happy EASTER and so much more

- TOP 10 homemade food EASTER gifts

Egg-based dishes for brunch:

- Eggs Vegged out - Sunny Side Up

- Frittata...oven-baked Tri-Colored Frittata