Vegetables – Page 10 – Rants Raves and Recipes

December 1, 2014

Eggs Blackstone

Eggs Blackstone is an adaptation of Eggs Benedict, which has as many recipes do, a number of different origin stories. About the only sure thing is that it was probably invented in New York City.

Eggs Blackstone works well for breakfast, brunch, light lunch or dinner. It can be served as a stand alone item or with any number of complimentary side dishes.

Ingredients for Eggs Blackstone

The ingredients in this recipe are per person so simply multiply the ingredients by the number of persons you are serving. One recipe of Hollandaise sauce will serve about 4 persons.

Blender Hollandaise

I found this recipe years ago in the N.Y. Times Cook Book. I changed it slightly but it still produces a delicious Hollandaise with very little effort. The ingredients for this should be prepared in advance of poaching the eggs and made once the eggs are cooking.

3 Fresh Egg yolks
1 ½ sticks unsalted butter
¼ tsp salt
¼ tsp. pepper
2-3 dashes of Tabasco
1 Tbs fresh lemon juice
½ tsp paprika

Directions for Blender Hollandaise

Place the butter in a small sauce pot and melt on medium to low heat once melted remove from heat and allow to cool slightly ( you do not want the butter to be too hot as if it is it will scramble the eggs when blended).

In a blender place the yolks, salt & pepper, Tabasco, lemon juice and paprika. Pulse the blender a few times to mix the ingredients. With the blender on medium speed add the butter in a constant stream until all is combined. The sauce should be thick, not runny or watery. Once the sauce is thickened you have the option of adding different ingredients to make a number of different sauces. Do not add anything other than the basic ingredients to the “mother sauce” as doing so will break the sauce.

Ingredients for Eggs Blackstone

2 fresh whole eggs per person
1 toasted english muffin halved
2 thick slices of tomato lightly salted
1-2 slices of bacon well done cut in half
Saute pan with about 2 inches of water lightly salted and with 1 Tbs white vinegar added

Directions for Eggs Blackstone

Take the slices of bacon cut in half and cook to your desired amount of doneness. Place on a paper towel to drain

Cut the tomato into ¼ inch or thicker slices and lightly salt.

In a saute pan with the salt and vinegar, bring the water up to a boil and then reduce to a slow simmer.

Place the eggs one at a time in a small cup or bowl and with the lip of the cup just touching the water pour the eggs into the water. allow to cook for 3- 5 minutes until the whites are set and the yolks still slightly runny*.

Once you begin to poach the eggs, finish the Hollandaise and reserve to a gravy boat or warm bowl.

Place the English muffin halves on a plate, place a tomato slice on top of each half. Place 2-3 pieces of bacon on top of the tomato.

Remove the poached eggs from the water pat dry with a paper towel and place on top of the bacon. Spoon the Hollandaise over all and serve.

* You can prepare the eggs in advance, once done place into a bowl of iced water to stop the cooking and then into a pan of warm water to hold until serving. Just place back into simmering water for a minute to bring back up to heat before assembly.

Here are a few items to help make this recipe:
Oster 6706 6-Cup 450-Watt, 10-Speed Blender, Black
Simply Calphalon Nonstick 4-cup Egg Poacher with Cover
Wolfman’s Muffin Master English Muffin Splitting Tool

A nice english muffin, a nicer egg, an even nicer eggy sauce, some sort of red thing, and BACON!!!!!, I howl with delight for anything BACON!!! This one gets 5 paws for sure!

Eggs Blackstone

2014-12-01 19:38:47

Serves 4

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Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

For the Blender Hollandaise

3 Fresh Egg yolks
1 ½ sticks unsalted butter
¼ tsp salt
¼ tsp. pepper
2-3 dashes of Tabassco
1 Tbs fresh lemon juice
½ tsp paprika

For the Eggs Blackstone

2 fresh whole eggs per person
1 toasted english muffin halved
2 thick slices of tomato lightly salted
1-2 slices of bacon well done cut in half
Saute pan with abour 2 inches of water lightly salted and with 1 Tbs white vinegar added

For the Hollandaise

Place the butter in a small sauce pot and melt on medium to low heat once melted remove from heat and allow to cool slightly ( you do not want the butter to be too hot as if it is it will scramble the eggs when blended).
In a blender place the yolks, salt & pepper, tabassco, lemon juice and paprika. Pulse the blender a few times to mix the ingredients. With the blender on medium speed add the butter in a constant stream until all is combined. The sauce should be thick, not runny or watery. Once the sauce is thickened you have the option of adding different ingredients to make a number of different sauces. Do not add anything other than the basic ingredients to the "mother sauce" as doing so will break the sauce.

For the Eggs Blackstone

Take the slices of bacon cut in half and cook to your desired amount of doneness. Place on a paper towel to drain
Cut the tomato into ¼ inch or thicker slices and lightly salt.
In a saute pan with the salt and vinegar, bring the water up to a boil and then reduce to a slow simmer.
Place the eggs one at a time in a small cup or bowl and with the lip of the cup just touching the water pour the eggs into the water. allow to cook for 3- 5 minutes until the whites are set and the yolks still slightly runny*.
Once you begin to poach the eggs, finish the Hollandaise and reserve to a gravy boat or warm bowl.
Place the English muffin halves on a plate, place a tomato slice on top of each half. Place 2-3 pieces of bacon on top of the tomato.
Remove the poached eggs from the water pat dry with a paper towel and place on top of the bacon. Spoon the Hollandaise over all and serve.

Notes

You can prepare the eggs in advance, once done place into a bowl of iced water to stop the cooking and then into a pan of warm water to hold until serving. Just place back into simmering water for a minute to bring back up to heat before assembly.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

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November 28, 2014

Cauliflower and Pine Nuts

Roasted Cauliflower & Pine Nuts & Raisins

Roasted Cauliflower and Pine Nuts

This recipe came from the web site for “The Chew”. Unfortunately for me the original called for currants which are impossible to find in my grocery stores, so I substituted raisins. It was alright but I think just the cauliflower and pine nuts are a stand alone dish and you really don’t need the extra sweetness.

Ingredients for Cauliflower and Pine Nuts

¼ cup toasted pine nuts
1 head of Cauliflower cut into small florets
3 shallot finely chopped
¼ cup currants or raisins (optional)
1 Tbs red wine vinegar
2 Tbs honey
Olive oil
salt and pepper to taste
chopped parsley for garnish

Directions for Cauliflower and Pine Nuts

My take on this recipe is that unless you have a super large stove top and a saute pan to match, it will work best in the oven under the broiler with the cauliflower on a sheet pan.

Begin by toasting the pine nuts in a saute pan on medium heat. Once toasted remove to a bowl to stop the cooking and set aside.

Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss. Spread on sheet pan in a single layer.

Place under the broiler and cook until the tops of the cauliflower begin to brown. Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through.

Add the currants if using, and the pine nuts, vinegar, and honey and stir to combine. Cook for one or two more minutes. Taste and adjust seasoning as necessary. Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
MIU France Large Stainless Steel Slotted Turner, 3 by 11-Inch

It’s vegetables, raisins, nuts all real big on my do not eat list. Phooey a little more shopping at the butchers and a little less at the green grocers!

Roasted Cauliflower and Pine NUts

2014-11-28 20:14:10

Serves 6

Nice way to serve Cauliflower

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

¼ cup toasted pine nuts
1 head of Cauliflower cut into small florets
3 shallot finely chopped
¼ cup currants or raisins (optional)
1 Tbs red wine vinegar
2 Tbs honey
Olive oil
salt and pepper to taste
chopped parsley for garnish

Instructions

Begin by toasting the pine nuts in a saute pan on medium heat. Once toasted remove to a bowl to stop the cooking and set aside.
Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss. Spread on sheet pan in a single layer.
Place under the broiler and cook until the tops of the cauliflower begin to brown. Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through.
Add the currants if using, the pine nuts, vinegar, and honey and stir to combine. Taste and adjust seasoning as necessary. Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.

Notes

My take on this recipe is that unless you have a super large stove top and a saute pan to match, it will work best in the oven under the broiler with the cauliflower on a sheet pan.
This recipe came from the web site for "The Chew". Unfortunately for me the original called for currants which are impossible to find in my grocery stores, so I substituted raisins. It was alright but I think just the cauliflower and pine nuts are a stand alone dish and you really don't need the extra sweetness.

Adapted from The Chew

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

November 25, 2014November 26, 2014

Cucumber & Watercress Sandwich

The English afternoon Tea, which most historians credit to Anna Stanhope the Duchess of Bedford, a lady-in- waitng to Queen Victoria, was a way for her to sustain herself in the time between the noon meal and the fashionably late dinner around 8.

At first having her servants sneak her a light meal, she began to invite people to join her and so the tradition of afternoon tea evolved. The delicate little bites and traditions that were attached to them have spawned a whole industry world wide. The most famous of these little gems is the watercress sandwich, of which there are many versions. Mine is a simple rendition that I make occasionally to go with soup for a light lunch or dinner.

Ingredients for Cucumber & Watercress Sandwich

These ingredients are for 4 Sandwiches:

8 slices of bread (Your Choice)
8 ounces whipped cream cheese
1-2 Tbs Chopped dill
1 large English cucumber peeled or
1 large cucumber peeled and seeded
1-2 cups washed and dried watercress stems removed
salt & pepper to taste

Directions for Cucumber& Watercress Sandwich

Allow the cream cheese to come to room temperature. Add the dill and about a ¼ teaspoon each of salt & pepper. Whisk briskly to combine, taste and adjust seasoning if necessary.

Take the peeled cucumber and on a mandoline slice them as thin as you can without them losing their shape.

Spread the cream cheese mixture over one side of all eight slices of bread. Arrange the cucumbers by overlapping in rows to cover 4 bread slices completely. Lightly salt & pepper the cucumbers. Now arrange a layer of watercress over the cucumbers. Top with the other slices of bread.

For truly traditional sandwich cut the crusts off and then in 4- 6 pieces depending on how big your bread is. Each section should be a “2 bite” piece.

Here are a few items to help make this recipe
OXO Good Grips Pro Y-Peeler
Set of 3 – Baker Icing Spatulas, Cake Decorating Baking Spatulas, 2 Stainless Steel Offset & 1 Straight Blade
Zwilling J.A. Henckels Twin Four Star 8-Inch High Carbon Stainless Steel Bread knife

What’s with all those green things, dill, cucumber, watercress do they think I’m an Irish wolf hound? Come on, a little roast beef in there wouldn’t kill you!

Cucumber & Watercress Sandwich

2014-11-25 19:34:03

Serves 4

Afternoon tea or a light lunch or dinner.

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Save Recipe

Prep Time

15 min

Total Time

15 min

Prep Time

15 min

Total Time

15 min

These ingredients are for 4 Sandwiches

8 slices of bread (Your Choice)
8 ounces whipped cream cheese
1-2 Tbs Chopped dill
1 large English cucumber peeled or
1 large cucumber peeled and seeded
1-2 cups washed and dried watercress stems removed
salt & pepper to taste

Instructions

Allow the cream cheese to come to room temperature. Add the dill and about a ¼ teaspoon each of salt & pepper. Whisk briskly to combine, taste and adjust seasoning if necessary.
Take the peeled cucumber and on a mandoline slice them as thin as you can without them losing their shape.
Spread the cream cheese mixture over one side of all eight slices of bread. Arrange the cucumbers by overlapping in rows to cover 4 bread slices completely. Lightly salt & pepper the cucumbers. Now arrange a layer of watercress over the cucumbers. Top with the other slices of bread.
For truly traditional sandwich cut the crusts off and then in 4- 6 pieces depending on how big your bread is. Each section should be a "2 bite" piece.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.