Wednesday, September 8, 2010

Sorry it's been so long

Sorry that I haven't had a chance to update... life's been crazy trying to find a different job cooking. But never fear, working on something new that will be up here later today or tomorrow so check back soon cooking fans!!! For now, a picture. Fennel Crusted Sea Scallops on a bed of Creamy Polenta.

Friday, September 3, 2010


Did this back when I was in Culinary school, just wanted to share it

Hollandaise Sauce

Who doesn't love Eggs Benedict? But I never order it when I go out to eat because this sauce is always made ahead of time and has to be held at/around room temp so it won't break, and bacteria love that... So here's a recipe to make it at home so you don't have to worry.

3 Crushed Peppercorns
1/2 TB Cider Vinegar
2 oz Water
2 Egg Yolks
1 Cup Clarified Butter
Salt, Tabasco, lemon juice

- Mix the peppercorns, vinegar and water together in a sauce pan over low to "infuse" the flavours.
- In a bowl over a hot water bath (a pot with boiling water) combine the egg yolks and the "reduction" you have  made. Whisk continuously until light and frothy and it starts to thicken. Careful not to over heat or you end up with scrambled eggs.
- You have now just made a sabayon!!!!!! Go you French cook you!!!!
- Now SLOWLY add the butter to the eggs whisking as you go so you emulsify the mix.
- Season to taste with the salt, Tabasco and lemon juice.

Enjoy over poached eggs, canadian bacon and english muffin.... sounds good to me.

Wednesday, September 1, 2010

Gravlax (cured salmon but not smoked)

Here's a simple way to make your own gravlax and not have to pay the high prices.

1 side of salmon 2.5 lbs(skin on is best)
4 oz. Kosher Salt
2 oz. Sugar
1 tsp Crushed WHITE peppercorns
1 tsp Crushed Coriander seeds
Olive Oil

Score the skin with your knife
Spread the Curing Mix on the flesh side of the fish, remember to have put more on the thicker parts so it will cure evenly.
Cure in your fridge for 36 hrs.
Wash off the cure mix
Let dry overnight
Marinade in the oil and dill for 2 days in your fridge before slicing.

Now I know finding a whole side of salmon can be hard. This method will work for smaller fillets of salmon as well, just make a little less of the curing mix and your good to go. And please, make sure the fish is fresh, I will not be held responsible for someone trying this on a frozen fillet and having it suck.

Good Eating

Hello and welcome

This blog will be all about cooking. I hope people can learn a thing or two from my work and the things I post on here so they can become better cooks, because lets face it with how much it costs to eat out we could all do with some cheap good food to eat at home.
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