Eggs Benedict is a cholesterol-filled feast that’s fun for the whole family, if they don’t mind minor details like early death.
Eggs Benedict consists of English muffins topped with smoked bacon or ham (traditionally Canadian or back bacon), poached eggs, and hollandaise sauce. Substituting the ham or bacon with shrimp or crab is a popular variant.
Dating back to the Incas, quinoa is still grown today in Bolivia and Peru. It’s extremely rich in complete protein, so is excellent in a vegetarian diet.
The small round grains look similar to millet, but are pale brown in colour - the taste is mild, and the texture firm and slightly chewy. It can be cooked like couscous or millet and will absorb twice its volume in liquid. When cooked, the grains sweeten and become translucent, ringed with white.
Use quinoa in place of rice in cooked dishes, serve it as an accompaniment, in salads, or as a stuffing. Or, try it as a porridge, served hot with cream, dried fruit and brown sugar.
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In spite of the long-held view, and repeated in most recipes, that cooking will burn off all added alcohol, leaving only the flavor, most experts agree that any normal type or length of cooking will not reduce the alcohol to zero - if you’re an abstainer, bear it in mind.
According to the study, after 30 minutes of cooking, 45% of the alcohol will remain - the method used is also critical.
This from chow about Gordon Ramsay, now repeating his tedious recipe in the US.
He’s still doing the one about being a Rangers player - like he played in the first team, or something….
By the way, if you think Ramsay is truly that bad, check out the man who wants to make certain the whole world knows that he made Ramsay cry. (Before Ramsay made anyone else cry, at that.) In his newly published autobiography, White Slave, London chef Marco Pierre White brags that he “broke” Ramsay back when the hellish chef was a lowly cook in his kitchen.
Takes a little longer than getting it out of a jar, but keeps well, as will you.
Thousand Island Dressing
3 eggs
1/4 cup Worcestershire sauce
1 tablespoon plus 2 teaspoons Splenda
1/4 cup white vinegar
1 pinch ground cloves
1 quart low-cal mayonnaise
3/4 cup finely chopped dill pickles
1/2 cup chopped black olives
1/2 cup diced red bell pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Granita, or granita siciliana, is a semi-frozen dessert of sugar, water, and flavorings, orginating from Sicily. Granita is all about texture - the ice crystals should be quite chunky, certainly more so than a smooth sorbet.
Common Italian flavors include lemon juice, coffee, mint, mandarin oranges, almonds, and in season, strawberries and black mulberries - even chocolate! Use your imagination…
Try this recipe for a fruit granita or a watermelon granita
Or try your own with this standard recipe for granita… (more…)
Venison is nutritious, low in fat and cholesterol, high in vitamins, riboflavin, vitamin B6, and thiamine. So hunters this season are being asked to do something a little unconventional: donate a deer to a local helpful organization.
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Panna cotta (in Italian - “cooked cream”) is a chilled dessert of cream molded with gelatin.
No disasters with this easy method:-
1. Bring water in a saucepan to a slow boil.
2. Break an egg into a saucer or small shallow bowl.
3. With a spoon, spin the water into a mini whirlpool and slide the egg from the dish into the center. (You can add a teaspoon of vinegar to the water, which also keeps keep the yolk and white together nicely, but does have an effect on the taste and the hardness of the egg white).
4. Cooking time depends on your preference, just as for boiled eggs. Anywhere between 1 and 3 minutes…
5. Lift eggs out of pan with a slotted spoon.
(For coddled eggs, turn off the heat as soon as the egg or eggs go in and cover the pan. Let stand for 2 1/2 to 3 minutes, until cooked through.)
You can use the microwave - but the result isn’t really a poached egg.
Well, “homemade” isn’t entirely true here - with the arrival in stores of ready prepared couscous in a packet, there’s no need to go to all the trouble of a steamer etc, and the results are as good, if not a bit better.
Couscous is a perfect, healthy way of getting some carbohydrate into the meal, quicker than peeling potatoes and makes a change from pasta 3 times a week…
As a start, try these recipes:
