Even though I'm not participating in the Eat from the Pantry Challenge , I dug through my freezer looking for meat that needed to be used. I found a few surprises, chicken and pork tenderloin that had been around for awhile, and put them on the menu.I'm going to try to make Hollandaise sauce this week. In the past, I've always bought a Knorr mix, but when I looked up the recipe, I can't believe I paid for it. Hopefully, I'll end up with Hollandaise instead of scrambled eggs, but then again I do have a few eggs that need to be used.
Monday: Baked chicken, baked potatoes, broccoli with Hollandaise sauce, pineapple
Tuesday: Baked potato soup, green salad, pineapple
Wednesday: Grab what you can night. Everyone has places to be, so everyone is on their own - leftovers, grilled cheese, canned soup, eggs, cereal or whatever they can find, but hopefully not a drive-through window.
Thursday: Pasta con Broccoli, garlic bread, green salad
Friday: Blueberry pancakes, apple juice
Saturday: Out for dinner
Sunday: Pork tenderloin, long grain and wild rice, frozen veggie, fresh fruit
If you would like more meal planning ideas, visit Menu Plan Monday at orgjunkie.com
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Have fun with your attempt on the Hollandaise sauce. One hint is to use a flexible metal whisk when beating the eggs yolks. Also have a second person pour the melted butter. Very slow at first and increase the rate as the sauce thicken.
ReplyDeleteNow the cheat way is to make it in a 'Warning type' mixer. Put the eggs yolks in the pitcher/container and put on the lid without the center piece. Turn the mixer to low and add melted butter in the same method as the traditional recipe.
Traditional sauces, rouxes and saute cooking usuully begin with clarify butter. One clarify by putting equal parts butter/oleomargine into a thick wall metal pot and melting down over a flame. One it start boiling, lower the temp, remove any scum and leave over a very low heat until the water has evaporated. Occasionally stir/skim or the milk fats will fall to the bottom. Failure to keep those fats from cooking may result in a mixture that has a burnt smell. After it's finish, always laddle from the top to avoid stirring up what's on the bottom.
Why go through the hassles of clarifying butter? The result is a good tasting mixture that has a higher burn point than just melting butter or margine.
Thanks, kas - I think!
ReplyDeleteThe recipe make making Hollandaise sound easy. Obviously it's not. I had better have my husband stop at the store on the way home from work and pick up a pakcet of mix. I have the feeling I'll be needing a back-up. :)
Jeri- Many wouldn't even attempt Hollandaise sauce or other recipes from classical French cusine. It's easy for eating establishments just to purchase pre-package stuff or make something from a package, instead of scratch. IMHO, being organize, clear thinking and building speed are way more important than preparing a picture perfect dish.
ReplyDeleteGood luck.