white pepper – Aubrey About Town

Sunday Brunch: Eggs Benedict

AAT — Wed, 20 May 2020 13:24:22 +0000

This classic brunch feature is a favorite to many of us, and is often our go-to from that brunch menu with friends. My recipe the extra tang from the generous ratio of lemon juice, brightens up the taste buds, and pairs perfectly with the kick in my Bloody Mary, and accentuates the bright citrus in my Mimosas.

Eggs Benedict

CourseBreakfast & Brunch, Eggs

Ingredients

Hollandaise Sauce:

6 large egg yolks
1/2cup fresh lemon juice
1/2cup water
8oz buttermelted
1tsp kosher salt
1/2tsp sweet paprika
1/4tsp white pepperground

Poached Eggs;

For Eggs Benedict:

Instructions

Prepare Hollandaise Sauce

Fill a large shallow saucepan with 1-inch water, to create a double boiler, bring to a low simmer.
In a large heat-safe bowl, whisk together 6 egg yolks, lemon juice, and water.
Place bowl over gently simmering double boiler and whisk egg yolk mixture continuously until it reaches the consistency to coat the back of a spoon (about 6-8 mins).
Remove from heat, and whisk another 3 mins to cool slightly - still hot, you should be able to touch without burning your finger.
Place a folded kitchen towel under bowl to secure it.
In a slow stream while whisking vigorously, slowly pour melted butter in yolk mixture, whisking until warm to touch and thickened.
Mix in paprika, ground white pepper, and kosher salt.
Cover bowl with plastic wrap, and keep warm over a bowl of hot water while you poach the eggs, or alternatively, transfer to an airtight container, and refrigerate until ready to use. Keeps refrigerated for up to 1 week.

To Poach Eggs

Create an ice bath: fill a large bowl 1/3 with ice, fill 1/2 way with cold water. Set aside.
Fill a large shallow saucepan with 1-inch water, bring to a very low simmer, add white vinegar.
Crack one egg in a small ramekin or teacup.
Slowly submerse corner of ramekin into simmering water, allowing the egg white to gently lower into water, let the egg white turn opaque, creating a little nest, then lower the rest of the egg into the ‘nest’, gentle cook until the egg whites turn just opaque completely, leaving yolk still soft and ‘runny’ (about 1 minute).
With one soup spoon, and a slotted spoon, gently lift poached egg from simmering water, and gently lower poached egg into ice bath to halt cooking. Repeat with remaining 11 eggs.
Keep refrigerated in ice water until ready to use. This can be done the night before if prepping for brunch the next morning.

Prepare Eggs Benedict

Gently heat hollandaise sauce over a pan of hot water, or in the microwave in 10 second increments until hot to the touch.
In a large skillet over medium-high heat, brown 12 slices of Canadian bacon, set aside.
Toast six English muffins (12 halves), set aside.
To plate: place two toasted English muffin halves onto a plate.
Top each muffin half with one slice of Canadian bacon, gently top each half with warmed poached egg.
Generously spoon hot hollandaise over top of poached eggs.
Garnish each with a halved black olive. Serves 6.

Swiss Fondue

AAT — Sat, 16 May 2020 00:21:28 +0000

Swiss Fondue

CourseCheese
CuisineSwiss

Servings8 guests

Prep Time10 mins

Cook Time10 mins

Ingredients

1/2pound Gruyere cheesecoarsely grated
1/2pound Emmental cheesecoarsely grated
2tsp cornstarch
1/2 garlic clove
2/3cup Sauvignon Blancor a dry white wine
4tbsp Kirsch liqueurdry cherry brandy
1/4tsp grated nutmeg
1/4tsp white pepperground

Instructions

Toss the shredded gruyère & emmental cheeses and cornstarch together, set aside.
In an unheated heavy saucepan, rub all over the inside with the cut garlic clove until the garlic clove has disintegrated in the pan.
Place seasoned saucepan of medium-high heat, and add the wine and 2 tablespoons Kirsch and bring to a boil.
Reduce the heat to medium-low then stir in the cheese/cornstarch mixture, stirring constantly until the cheeses have completely melted and the fondue has thickened and the fondue mixture is gently bubbling and completely smooth.
Carefully transfer hot fondue to a ceramic fondue pot over a flame, being sure to secure the pot to the base. Or pour into individual ceramic fondue warmers fitted with tea light candles.
Give guests long bamboo skewers or fondue forks. Serve with French bread cubes, green seedless grapes & apple slices. Dip and enjoy!

Recipe Notes

To dip in Swiss Fondue: French bread cubes, garlic crostini, soft pretzel bites, red & green seedless grapes & apple slices.

Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L’échalote)

AAT — Sat, 16 Feb 2019 20:10:00 +0000

Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L'échalote)

This quintessential French classic can be made ahead, served chilled, warm, or room temperature.

CourseSalad, Side Dish, Vegetable
CuisineFrench

Ingredients

2lbs haricot vert(green beans) strings removed
3 large shallotssliced into rings
1/4cup clarified butteror olive oil
1tbsp olive oil
2tbsp champagne vinegaror red wine vinegar
1tbsp mayonnaise
2tbsp Dijon mustard
1tbsp kosher saltplus 1 tsp
1/4tsp white pepperground

Instructions

In a large pot, bring 6-quarts of water to a boil, add 1 tbsp kosher salt and 1 tbsp olive oil.
Meanwhile, make an ice bath by filling a large bowl half way with cold water, and ice, set aside.
Carefully drop green beans into boiling salted water, blanch for 60 seconds.
Immediately remove green beans, and transfer to the ice bath to cease cooking and to chill.
Strain chilled green beans, and spread on to a clean kitchen towel, pat dry. Transfer cooled, green beans to a large bowl, cover with plastic wrap, and set aside.
In a small bowl, add clarified butter (or olive oil), vinegar, mustard, mayonnaise, 1 tsp kosher salt, and ground white pepper. Whisk to combine.
Toss vinaigrette mixture, sliced shallots, and green bean together until green beans are fully coated.
Cover with plastic wrap and set aside until ready to serve, or refrigerate up to 6 hours.
Serve room temperature, chilled, or warmed through.