Ok, so it's been awhile. I'm sorry. I had an accident, a cooking accident actually and I haven't been cooking or baking or doing anything in the kitchen that requires using a knife since. So I haven't had anything to bring to you from my kitchen. It has been almost 3 weeks since it happened and last week I finally got to chopping some chocolate and pecans for some brownies, and got to a few veggies this week. I don't want to get too detailed or be too dramatic, but the accident did require a trip to the ER and makes me cringe thinking about chopping kale.
With that being said, I do have plans to make some divine dishes soon, so don't give up on me just yet. I also realized that I never shared with you my amazing hollandaise from Easter, which is a true tragedy because you should have made it by now...really.
Ok, so here is the dish on the hollandaise. On the Saturday before Easter, Brian and I had discussed making a veggie eggs benedict and on Easter Sunday we executed the masterpiece. We savored every bite, and we even took smaller bites to make the enjoyment last longer...it was incredible, and I am still thinking about it. Not only were all of the ingredients so fresh and so perfectly tastey, it was the hollandaise that brought it all together. You always need that unifying piece to the puzzle and for this dish, it was this hollandaise. I say THIS hollandaise because it wasn't just any hollandaise. It was crafted in my home, in my kitchen and it was lovely. It was so much better than anything I have ever had in any restaurant. Don't get me wrong, I have had ones that I thought were great at the time, but now after this experience, they were just good. Ours was light, creamy, slightly tangy with a touch of S&P and dill. Try it and tell me you have had better...
Homemade Dill Hollandaise (serves 6)
4 egg yolks, large
2 tbls freshly squeezed lemon juice, divided
1 cup clarified butter *(recipe below)
3 tbls water
Salt and freshly ground pepper (white pepper if you want it to look really pretty)
1 tbls fresh dill
This recipe is so super easy. Start by heating a saucepan with a few inches of water. Place a large metal bowl on top of the saucepan, but do not let the bottom of the bowl touch the water. The water should just heat the bottom of the bowl. Combine the eggs, water, and 1 tablespoon lemon juice and whisk quickly until the sauce thickens and gets frothy. Once the sauce has reached this consistency, remove the pan from the heat and whisk rapidly to cool is slightly. About 30 seconds. While whisking, drizzle in the warm butter and whisk until sauce has thickened, about 2-3 minutes. Season to taste with salt, pepper, dill and the remaining lemon juice. If the sauce is too thick, add warm water 1 teaspoon at a time. Keep in a warm place until your dish is ready for hollandaise.
*Clarified Butter
Melt the butter in a saucepan over medium heat. Continue to cook the butter over low heat until the butterfat becomes very clear and the milk solids drop to the bottom of the pot. (This will be obvious, just give it some time.) Skim the surface foam as the butter clarifies. Ladle off the butterfat into another container. Be careful to leave all the milky residue in the bottom of the pan. That's it!
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