Sauces and Gravies – Page 11 – 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 19, 2014October 6, 2017

Cauliflower Au Gratin

Cauliflower Au Graten

With a plain entree this side dish spiffs up any menu with it’s cheesy great taste.

Ingredients for Cauliflower Au Graten

1 large head of cauliflower
8 ounces sharp cheddar cheese grated or your choice of cheese
1 shallot minced
2 Tbs butter
2 Tbs flour
1 cup heavy cream warmed
salt & pepper
2-3 Tbs bread crumbs

Directions for Cauliflower Au Graten

Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.

The best cooking method is to steam the cauliflower. If you do not have a steamer boil the florets until just slightly tender.

To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes. Test cauliflower by piercing with a sharp knife or fork to see if tender. Once tender remove to a bowl to stop the cooking process.

In a sauce pan melt the butter, add the shallot and cook until softened. Add the flour and stir to combine until all the raw flour is gone. Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat. Don’t worry if it isn’t too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined. Taste and adjust seasoning. Add the cauliflower and stir to coat completely.

Preheat oven to 375º

In a 2 qt casserole pour the cauliflower , topping with the excess sauce. Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.

Here are a few items to help make this recipe:
Corningware French White 6 White Includes: 1.5 Qt and 2.5 Qt Round casserole w/covers
Farberware Classic Stainless Steel 3-Quart Stack ‘N Steam Saucepot and Steamer

A very nice, very cheesey sauce, just lovely, but I’m not too sure about the white things in there but covered with cheese who can tell. 5 paws.

Cauliflower Au Graten

2014-11-19 18:50:55

Serves 4

A tasty cheesy vegetable side dish

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

1 large head of cauliflower
8 ounces sharp cheddar cheese grated
1 shallot minced
2 Tbs butter
2 Tbs flour
1 cup heavy cream warmed
salt & pepper
2-3 Tbs bread crumbs

Instructions

Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.
The best cooking method is to steam the cauliflower. If you do not have a steamer boil the florets until just slightly tender.
To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes. Test cauliflower by piercing with a sharp knife or fork to see if tender. Once tender remove to a bowl to stop the cooking process.
In a sauce pan melt the butter, add the shallot and cook until softened. Add the flour and stir to combine until all the raw flour is gone. Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat. Don't worry if it isn't too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined. Taste and adjust seasoning. Add the cauliflower and stir to coat completely.
Preheat oven to 375º
In a 2 qt casserole pour the cauliflower , topping with the excess sauce. Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.

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 15, 2014November 18, 2014

Broiled Flounder Amandine

Broiled Flounder Amandine

This is truly one of my most favorite meals, from long ago when I was first introduced to it when traveling with my grandparents. It is such a simple preparation and yet sounds so exoctic and is truly delicious. The nutty butter with the hint of lemon and almonds turns a simple fillet of fish into a gourmet delight!

It works well with just about any white fleshed fish. Dover sole, flounder, catfish, grouper to name a few. The recipe that follows is for 2 portions a 6 – 8 ounce fillet each, if serving more simply multiply the ingredients.

Ingredients for Broiled Flounder Amandine

1 or 2 fillets of fish per person depending on size, 6- 8 ounces
6 Tbs butter
2-3 Tbs lemon juice
4 Tbs chopped curly parsley
1/4 cup or more of toasted almonds

Directions for Broiled Flounder Amandine

In a small fry pan on medium heat toast the almonds until they begin to brown lightly. Once they begin to brown remove from heat and pour into a bowl to cool.

In a fry pan place the butter and on medium heat lightly brown the butter. When the butter solids begin to brown take off heat and add the lemon juice. Set aside until the fish are almost cooked through. Do not allow the butter to burn.

Broil or pan fry the fish.

When the fish are about 2 minutes from being done bring the butter up to heat, and when hot add the parsley and allow it to crisp. Once the fish are cooked, plate. Add the almonds to the butter, stir to combine and spoon over the fish and serve.

Here are a few items to help with this recipe:
T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Oven Safe Dishwasher Safe PFOA Free Cookware Fry Pan / Saute Pan, 12-Inch, Black
OXO Good Grips Fish Turner

Nutty butter sauce with a delicate fish, even I know it’s a winner. 5 paws

Broiled Flounder Amandine

2014-11-15 23:59:31

Serves 2

perfectly cooked fish with a nutty butter flavored sauce

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Save Recipe

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Ingredients

Ingredients are for 2 servings, if making more simply multiply the ingredients.
1 or 2 fillets of fish per person depending on size, 6- 8 ounces
6 Tbs butter
2-3 Tbs lemon juice
4 Tbs chopped curly parsley
1/4 cup or more of toasted almonds

Instructions

In a small fry pan on medium heat toast the almonds until they begin to brown lightly. Once they begin to brown remove from heat and pour into a bowl to cool.
In a fry pan place the butter and on medium heat lightly brown the butter. When it begins to brown take off heat and add the lemon juice. Set aside until the fish are almost cooked through.
Broil or pan fry the fish.
When the fish are about 2 minutes from being done bring the butter up to heat when hot add the parsley and allow it to crisp. Once the fish are cooked, plate. Add the almonds to the butter, stir to combine and spoon over the fish and serve.

Notes

Can be used with any white flesh fish

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.