Egg Benedict & Hollandaise Sauce

Egg Benedict... A sinful breakfast/ brunch item made of poached eggs and ham over English muffins, sinfully drizzled with the divine Hollandaise sauce. All faint hearted should avoid this delicious combination because the sauce is rich, buttery and creamy. You may die of a heart attack! Just joking! But well, you got to try it at least once (from a decent restaurant, or make your own!). 

Hollandaise sauce is one of the five mother sauces in the French sauces repertoire. It is difficult to make and does not keep for long. To make the sauce, you need egg yolks, butter, lemon and some seasoning. I had to get my hubby to help me during the preparation process as one has to add melted butter into the mixture while whisking it continuously. In fact, I learnt that it is good to involved your hubby in the cooking process because he will appreciate your hard work in bringing food to the table. Well, my hubby enjoyed his breakfast very much and of course he appreciated the hard work I put in. I guess it will take some time for him to request Egg Benedict again for his breakfast at home.  (In fact, the next day we tried Egg Benedict at Boston. The sauce was a let down :P)

Recipe

Ingredients:

A) Hollandaise Sauce

• 2 Egg Yolks
• 4 sticks of butter (2 cups), melted and clarified
• 1 tbsp Freshly squeezed Lemon juice
• Salt and white pepper to taste
• Water

Steps:

1. Simmer a pot of water over low heat.
2. Using a mixing bowl (that is able to place over the pot of simmering water for double boiling), whisk the egg yolks over the simmering water. Whisk the eggs till it is creamy and ribbons are formed. 
3. Remove the mixing bowl from heat, add in the butter a teaspoon at a time and whisk continuously. If the mixture becomes too thick, add some warm water. Continue to add all the butter a teaspoon at a time. 
4. Add in lemon juice, salt and pepper. Whisk well. 
5. Set aside. Keep the sauce warm. 

B) Egg Benedict (For 2)

• 2 Eggs, at room temperature
• Ham
• English Muffins, halved and toasted
• Asparagus, trimmed 
• 1 tbsp White vinegar 
• Salt and pepper
• 1 tsp of oil

1. Blanch the asparagus in boiling water and put it into ice bath. 
2. In a pan with 1 tsp of oil, saute the  asparagus and season with salt and pepper. Set aside.
3. In the same pan, heat the ham (optional)
4. In a pot of simmer water over low heat, add white vinegar. 
5. Crack an egg into a bowl. Slide the egg using the bowl carefully into the simmering water. Let the egg poach for 3 minutes. Repeat the same process for another egg. 
6. Using a slotted spoon, remove the poached egg. 
7. Lay a slice of muffin on a plate, top it with ham, egg, asparagus and drizzle with a generous amount of hollandaise sauce. 
8. Bon Appetit!

Snowy Walnut Melt-away Cookies

I was longing to be able to taste these melt-in-your-mouth walnut cookies ever since I tasted them in Boston Cookies swap end of last year. I was disappointed that the cookies was not nominated for the Best Cookies award that afternoon because it was one of the best cookies I have tasted there. Ever since, I have been browsing the internet for a recipe but without much success. 


So what makes this cookies so extraordinary? The key is that the cookies literally melt in your mouth! No kidding! No biting is necessary. Besides that, I simply love the fragrance of the baked walnuts. Mmm... Mmm... It is so addictive and impossible to resist them. 

Today I had the extra urge to make these snowy bites because there were flurries falling from the sky. For the past two days, Bostonians were afraid to see the end of the winter as the weather started to warm up. It is very rare to be 'snowless' in Boston and the freaky winter did shelved many skiing trips aside. Oh dear... Did we bring Singapore's sunshine to this part of the world?  


I hope this snowy Walnut melt-away cookies will bring some snow to Boston and i can play in the snow again!

Recipe (20 cookies)
Ingredients:

• 1 1/2 cup Walnut, grounded
• 1 cup Cake flour
• 3 tbsp Granulated Sugar
• 1/2 cup Unsalted butter, cut into small pieces
• A pinch of Salt
• 1 tsp Vanilla essence
• Confectionery sugar 

Steps:

1. Preheat the oven to 300 degrees Fahrenheit.
2. In a mixing bowl, mix all the dry ingredients together. 
3. Add in vanilla essence and butter. 
4. Using hands, rub in the butter into the other ingredients. Mix well. 
5. Roll the dough into small balls and laid them on a baking tray. Give 1.5" intervals between each balls. 
6. Bake for about 20 to 25 minutes. 
7. Let the cookies cool slightly in the tray. Approximately 5 minutes. 
8. Remove the cookies carefully with a palate knife and rest them on a cooking rack. 
9. After 5 minutes, coat the cookies with confectionery sugar. Side aside on a plate. 
10. When the cookies are totally cooled, dust confectionery sugar over the cookies. 

Gorgeous Sticky Sticky Buns

I was watching the Food Network sometime back while I was still in Singapore. I chanced upon an episode where they were introducing Joanne Chang's Sticky Sticky Buns. It was so gorgeous looking and I knew I had to try one when I go to Boston. The buns were deemed so tasty that it defeated Bobby Flay's! When I reached Boston, I had totally forgotten about it until one day I walked into 'Flour' Bakery and found myself staring at some golden caramelized buns. "Those buns looked so familiar" I said to myself. "Woo... they are the ..." I exclaimed. So I bought one and packed it back to my apartment to share my new finding with my hubby. It was so delicious and I can tell you that I now frequent 'Flour'. 

My new found love has prompted me to look for the recipe and get my hands busy. I did what I had to do and I am very glad for the invention of INTERNET! 

The recipe requires lots of patience and time. I did not have a mixer here in Boston so I was training my arms as I kneaded the dough.  

Recipe (For 8 buns)

Ingredients:

A) Dough

• 175g All-purpose flour
• 170g Bread Flour
• 1 package Active Dry Yeast
• 40g Fine Sugar
• 1/2 tbsp Kosher salt
• 1/4 cup Cold water
• 2 Whole Eggs and 1 egg yolk
• 155g Unsalted butter, cut into 10 small pieces

Steps:

1. Combine flour, yeast, sugar, salt, water and eggs. Knead the dough until all ingredients are well combined and smooth. The dough will looked dry. 
2. At this time, add the butter, 1 piece at a time. Knead the butter into the dough and add the rest of the butter slowly. It may seems impossible at first. 
3. Once the butter is completely incorporated, continue to knead for about 15 minutes. It will look smooth and shiny. The dough will have some elasticity when you pull a piece from it. 
4. Cover the dough with cling wrap and refrigerate overnight. 
5. Take the dough out from the refrigerator 1 hour before use.

B) Goo and Final assembling

• 170g Unsalted Butter
• 345g Brown Sugar (1)
• 1/3 cup Honey
• 1/3 Heavy cream
• 1/3 Water
• 1/4 tsp Kosher salt
• Prepared Dough
• 1/4 cup Brown Sugar (2) 
• 1/4 cup Fine sugar
• 1/8 tsp Ground Cinnamon
• 1 cup Toasted pecans, chopped

Steps:

1. In a saucepan, melt butter and whisk in brown sugar (1). Remove from heat and whisk in honey, heavy cream, water and salt.  
2. Set aside and let it cool for 30 minutes. 
3. Roll the dough into 12" by 16" and 1/4" thick. 
4. In a bowl, mix brown sugar (2), sugar, cinnamon and 1/2 of the pecans. Sprinkle this mixture onto the rolled dough. Ensure it is evenly spread out. 
5. Using your fingers, roll the dough (like a swiss roll) from one side to the opposite side. Start with the long side. 
6. Use a knife and cut the roll into 8 equal parts. 
7. Pour the goo into a baking tray (make sure the tray is at least 2 inch high). 
8. Sprinkle the rest of the pecans over the goo. 
9. Arrange the buns in the baking tray in 2 rolls of 4s. 
10. Cover with cling wrap and let it proof in a warm place. It should double the size.
11. Preheat the oven to 350 degrees Fahrenheit.
12. Bake the buns unto golden brown, about 35 minutes. 
13. Let the baking tray cool for 20 minutes. Remove the buns and invert them on a serving plate. Spoon extra goo and pecans over the buns. 
14. Enjoy!

Recipe is adapted from Food Network.

Shrimp Risotto

Being an Asian, rice has been a stable for me since young. My family enjoys rice in different forms: steamed, stewed, fried and boiled (porridge and congee). Recently, my hubby and I decided to go without rice in attempt to reduce our carbohydrate intake. It has been for 2 weeks. So far so good.... But today I decided to break it because I am making RISOTTO!


Risotto is an Italian dish, usually served on its own before an entree. It is cooked in broth and white wine to a creamy texture. The creaminess comes from the starch released during the cooking process hence it is very important to stir the risotto frequently. I have always enjoy risotto, especially with shellfish because it is sweet. 

There are a few things to take note when cooking risotto:

1. Use only short grain rice. Usually Arborio or Carnaroli. Carnaroli is considered to be the best as it is less likely to be overcooked. 
2. Do not wash the rice. You need the starch. 
3. Stir frequently during the cooking process to help to release the starch from the rice. 
4. Make sure the stock is simmering in another pot so you add in hot stock into the risotto. 
5. Do not overcooked. Best to be al dente and grains are separated. 

Recipe (For 2 servings)

Ingredients:

• 1/2 cup Arborio rice
• 2 shallots, chopped finely
• 1/2 cup Dry white wine
• 1 1/2 cup of Chicken stock (You can use seafood stock)
• 8 medium shrimps, shelled, deveined and halved
• 1 clove Garlic, chopped
• 1/4 cup of grated Parmesan Reggiano
• Olive oil
• Salt, to taste
• A small bunch of Flat Parsley, chopped (Optional)

Steps:

1. In a small saucepan, simmer the chicken stock. 
2. In a heated pan, add 1/2 tbsp of olive oil and garlic. Saute the garlic till fragrant. Add in shrimps. When it just turns pink, add a splash of white wine. Simmer for 1 minute and remove from heat. Set aside for later use. 
3. Using a larger saucepan over medium heat, add in shallots. Cook till it turns translucent. 
4. Add in the rice. Stir well for 2-3 minutes. You will see the grains turning translucent at the ends.
5. Add in 1/4 cup of white wine. Stir well. When the rice has absorbed the wine, add in 1/2 cup of stock. Add in the juice from the cooked shrimp to add extra flavor. Stir well. 
6. When you observe that the rice has absorbed the liquid, add another 1/2 cup of stock. Repeat this until the rice is Al Dente. During this process, stir the risotto frequently. 
7. Add in the cooked shrimps, salt and grated cheese. Stir well for 1 minute. Remove from heat. 
8. You may add in chopped parsley. 
9. Enjoy!

Panna Cotta with Berries sauce

I remember during my honeymoon trip in Italy, my hubby and I had dinner at an Italian restaurant nearby our hotel for two consecutive nights. It was a small and cozy family-run restaurant. The food was authentic, delicious and reasonably priced. On one of those nights, we had the best Panna Cotta by far. It was smooth, silky and yummy. Ever since, I want to learn to make some Panna Cotta.

Panna Cotta is a very common Italian dessert. It is very simple to make. You can make it in advanced and serve them chilled in pretty little glasses at your parties. There is a variety of accompanied sauces, flavourings or toppings which it goes well with. But today I would like to share a simple and easy-to-make recipe which gives you an idea of the creamy Italian puddings. 


Recipe (Four 3" molds)
Ingredients

• 1 Gelatin Package, approx 1 tbsp
• 2 1/2 cups Heavy cream
• 1/2 cup Whole milk
• 1/3 cup sugar
• 1 1/2 tsp Vanilla essence (You can opt for 1/2 Vanilla pod or 1 tsp Vanilla paste)
• 3 tbsp Cold water
• 1/2 cup Blueberries
• 1/2 cup Blackberries
• 1 tbsp Honey
• 3 tbsp Sugar
• Mint leaves (Optional)

Steps:

1. Mix the gelatin powder in the cold water and let it sit for 5 minutes. 
2. In a saucepan, heat heavy cream, milk and 1/3 cup sugar over medium heat. 
3. When it starts to boil, remove from heat and add in vanilla essence and gelatin mixture. Mix well.
4. Divide the mixture equally among your molds. Cover and chill the puddings for at least 4 hours.  
5. In a separate saucepan, simmer the blueberries, blackberries, honey and 3 tbsp sugar until the sauce turns to a thick consistency. Chill. 
6. To serve, remove the Panna Cotta from the mold to a plate. Drizzle with berries sauce and top it with a mint leaf.