Hollandaise How-To

Asparagus cloaked with velvety rich Hollandaise sauce.

Easter is on the way and, like all things that need our time an attention, it will be here all too soon. One thing served at many Easter dinners is asparagus with Hollandaise sauce. I'd like to show you how to make this and to assure you that I'm an expert of sorts on this particular sauce. Let me fill you in.

Way back in 1993 I went to culinary school. I knew how to cook already and was fairly good at it, but I wanted to know more. My dream had been to open my own cafe or bed and breakfast and I wanted a good solid foundation for the many dishes I imagined myself serving up.

I did quite well, if I do say so myself, and even excelled in a spot or two. Some things made me very nervous, though and I skipped a day here and there in an effort to get out of the practical end of my grade for a few classes. Fish cleaning was one. I stayed home only to find that I still had to clean a huge red snapper the next day. My fears weren't without warrant; I stabbed a thumb with a fish bone and it was literally sore for weeks. See? I should have skipped that entire section.

I also was scared beyond belief to make Hollandaise. It was drilled into our heads that there was a very real risk of our sauce breaking if we were to even breathe the wrong way. It wasn't likely that we would succeed ... etc. etc. Who in their right mind would show up on that day? Surely not me.

Lo and behold, my professor was sharper than that and reminded me the next day that I still had to do the practical for Hollandaise. I went ahead and held my breath, beating egg yolks with cayenne pepper and lemon juice. I slowly, slowly poured in the clarified butter. It was perfect. I was shocked, but thrilled that I had not only passed, but exceeded my own expectations.

Once the rest of the class caught on to the fact that I made it without a problem, they started asking me to make it for them. They would sidle over to me on the line during the weeks we had the restaurant to run and whisper, "Can you make my Hollandaise for me?" I was naive enough to comply and I'm certain part of the reason I developed carpal tunnel syndrome was nudged along by my Hollandaise making days.

I still make it, but only for special occasions, and I know there are recipes for the blender and also those using whole butter (and sauce from packets - gasp!), but I still like to pull out my typed recipe (I didn't have a computer in those days) and get to it.

Here is the recipe; use it as you wish on Asparagus or roast beef or, my favorite way, in Eggs Benedict.

Three sticks of salted butter.

Skimming the foam from the top.

Foam skimmed and milk solids on the bottom.

Clarified butter ready to use.

Three egg yolks with lemon juice and cayenne pepper.

Egg yolks beaten to the correct consistency.

The perfect velvety smooth sauce.

My original typed recipe from 1993. Note the grease stain on the bottom right - no doubt from clarified butter 

Hollandaise Sauce
Makes 1 pint

Ingredients:

3 sticks salted butter - 12 ounces
3 large egg yolks
1/2 teaspoon cayenne pepper
Juice from 1/2  a lemon - about 2 teaspoons
Clarified butter from 3 sticks - about 10 ounces
1/2 teaspoon Kosher salt

Directions:

1. Heat a small saucepan of water over medium heat to simmering.
2. Place egg yolks, lemon juice and cayenne in a non-reactive metal bowl and set over water.
3. Beat egg yolks until smooth and lemon yellow. Keep them moving so they do not cook.
4. Pour in clarified butter very slowly and in a very thin stream. Keep whisking the yolks and incorporating the butter in a constant motion.
5. Once all butter has been whisked in the sauce should coat the back of a spoon or leave ribbon impressions as the whisk moves through it.
6. Whisk in salt and serve immediately.

Yuengling Traditional Lager Bacon Barbecue Sauce

Yuengling is not a name that's new to Pennsylvanians, in fact, Yuengling has been brewing up fine lagers and ales here since 1829. The newest product to carry the Yuengling family name, and rightfully so, is Yuengling Traditional Lager Bacon Barbecue Sauce.

My oldest son at 14 years of age is already a barbecue sauce buff and he gave this his seal of approval in a big way. This tangy, smoky and savory sauce is the perfect complement to burgers, chicken and pulled pork. Here's our burger topped with the sauce and below is the press release. If you live near any one of the supermarkets this is carried at (see bottom of the release) you must get there and try a bottle for yourself. You won't be disappointed and you may wind up falling in love. After all, there's "bacon" in the name!

Yuengling Traditional Lager Bacon Barbecue Sauce

All-N-Food and Yuengling Add Savory Bacon-Flavored Barbecue Sauce to Expanding Line of Beer-Infused Creations

Former A-B Execs and America’s Oldest Brewery Deliver the Sizzle in New Sauce

            POTTSVILLE, PA, (January 31, 2014) – All-N-Food, LLC, creator of six tasty wing and barbecue sauces infused with a variety of Yuengling beer styles, launches the latest addition – Yuengling Traditional Lager Bacon Barbecue Sauce – the company announced today. Combining the smoky sizzle of bacon with the roasted caramel malt of Yuengling Traditional Lager yields a perfectly blended barbecue sauce that ignites flavors for grilling, basting or dipping.  Try the rich and zesty sauce on beef, pork, chicken or even scallops (get the Double Bacon BBQ Scallops recipe here.)

            The partnership between All-N-Food (ANF) and D.G. Yuengling & Son, Inc. began with the development of three wing sauces and three barbecue sauces that were introduced in southeastern states in early 2013. The two guys behind ANF, marketer Danny R. Scott and chef Brent E. Wertz approached Richard “Dick” Yuengling, fifth-generation owner of America’s oldest brewery, because of their shared dedication to top-quality production, appreciation for great tasting beer and enthusiasm for pairing and cooking with a variety of brews for various occasions.

            “My passion is layering bold, complex flavors and textures and I’d been intrigued for a long time by bringing together bacon and beer – two of America’s favorites – in a barbecue sauce,” said Chef Brent Wertz. “The mouthwatering result is a smokin’ little slice of heaven bursting with zing on the end of your fork, or if savored properly…dripping from your fingertips.”

            Yuengling Traditional Lager Bacon Barbecue Sauce is the seventh ANF brand developed with a Yuengling beer as a key ingredient. The sauce is currently available in 20-ounce bottles at Food Lion supermarkets in Southeastern and Mid-Atlantic States.

            “The wing and original barbecue sauces had a solid launch last year and this latest brand extension is evidence of the strength and growth of the Yuengling partnership,” Scott said. “We are excited about the next few months as we plan other exciting All-N-Food ventures and continue expanding and developing new products.”

            In addition to three barbecue sauces – Yuengling Traditional Lager Barbecue Sauce, Yuengling Hickory Smoked Porter Barbecue Sauce and Yuengling Black & Tan Honey Barbecue Sauce in 20-ounce bottles, there are three wing sauces – Yuengling Light Lager Mild Wing Sauce, Yuengling Medium Lager Wing Sauceand Yuengling Lager Hot Wing Sauce in 13-ounce bottles. These varieties are carried in more than 3,000 grocery stores and retail outlets in 17 Eastern and Mid-Atlantic States from Delaware to Georgia, such as Food Lion, Stop & Shop, Winn Dixie, Weis, Wegman’s and Piggly Wiggly supermarkets. Go to www.all-n-food.com for more information and taste attributes of these brands.

About All-N-Food

All-N-Food, LLC is a trademark licensing company led by Partner/VP of Business Operations Danny R. Scott and Executive Chef Brent E. Wertz, C.E.C.A.A.C., Partner/VP of Culinary & Product Innovation. In 2012, ANF partnered with Pennsylvania-based D.G. Yuengling & Sons, Inc. to craft an extensive line of food products infused with various styles of Yuengling beers. In addition, ANF produces a marinara sauce and “Giuseppe” vodka sauce in partnership with St. Louis-based J.F. Sanfilippo’s restaurants. Both pasta sauce varieties are available in St. Louis-area Dierbergs and Shop ‘n Save® markets.

Danny Scott

Prior to partnering with Wertz to create All-N-Food, Danny Scott built his experience in manufacturing, brand management, marketing and human resources during nearly 20 years at Anheuser-Busch, where he and Wertz were members of the team that led the creation of Budweiser food products, including Budweiser Genuine (wing, basting and barbecue) Sauces and helped develop the first ever Anheuser-Busch cookbook “Great Food Great Beer.”

Brent Wertz

Chef Wertz has been VP of Food and Beverage/ Executive Chef at Nemacolin Woodlands Resort in Farmington, PA since 2010. He oversees the culinary experience of 14 food and beverage outlets for the 2,000-acre luxury destination, including the Forbes Five-Star, AAA Five-Diamond Lautrec. Wertz was formerly Vice President of Food and Beverage at Kingsmill Resort & Spa and contributed his knowledge of beer recipes as well as food and beer pairing for the Anheuser-Busch “Great Food Great Beer” cookbook.

For more information about All-N-Food, visit www.all-n-food.com and cook along with Chef Wertz’s Double Bacon BBQ Scallops recipe on YouTube. Read about the latest brands and adventures on Facebook or follow us on Twitter @AllNFood. 

*Product provided free of charge - all opinions and views are my own. This is not a paid endorsement.

505 Southwestern Salsas, Sauces and Chiles

Mexican Pizza with 505 Southwestern Salsa - 10- inch flour tortilla topped with salsa, ground beef, Mexican blend cheese, baked for 10 minutes then topped with black olives and sour cream. So easy!

Take a look at the salsa section of your local grocer and you'll see that salsas seem to be a dime a dozen these days. Some of them aren't even worth a dime a dozen, though. I do have my own favorite, or so I thought.

I was sent a box filled with salsas, sauces and green chiles to try from 505 Southwestern and I've found a brand new favorite salsa*. Honestly. I've already gone out and purchased more to have on hand and I'm not the only one in the house that fell in love. Last night several of my children finished off a jar in one sitting. I may be hiding salsa along with my chocolate soon.

What's this salsa? 505 Southwestern's All American Salsa, Medium heat. Wow. Even though the kids thought it was a bit spicy, they couldn't stop eating it and neither could I. My boyfriend is a heat lover and even though this is only medium heat, he loves it as well.

Not only is this salsa delicious it also benefits the Wounded Warrior Project:  Flagship Food Group will contribute 1% of the purchase price of every bottle of 505 Southwestern All American Salsa, with a minimum donation of $100,000 to WWP from May 1, 2013 through April 30, 2014. Awesome.

Each of 505 Southwestern's products are 

Extra Fresh — our chiles are picked, flame-roasted & flash-frozen during harvest
All Natural — we use only natural ingredients to preserve the just-picked flavor
Gluten Free — we use rice flour as a binder where necessary, not wheat
Zero Trans Fat — only natural vegetables, spices, herbs and fruits are used
New Mexico — all our chiles come from the Hatch Valley in New Mexico!

You just can't go wrong with these salsas and sauces. If you're stuck for ideas, let me help you out. First, you can go to www.505chile.com and search for recipes, or you can use one of the recipes I've provided below. Both turned out wonderfully using 505 products and my family has already asked me when I'm making them again!

Green Chile and Chicken Enchiladas

Enchiladas go creamy and spicy in this rich and flavorful version of chicken enchiladas. Diced Hatch chiles and sharp cotija cheese add to the flavor. Evaporated milk is a smart choice here instead of milk or cream, providing creaminess without all the calories or fat.

Green Chile and Chicken Enchiladas

Hands-On Time: 20 minutes
Ready In: 60 minutes
Yield: 6 Servings

Ingredients:

1 1/2 pounds cooked white meat chicken - chopped
2 large cloves garlic - minced
2 Tablespoons fresh cilantro - finely chopped
1 Tablespoon ground cumin
1/2 Tablespoon Kosher salt OR 1 1/2 teaspoons table salt
1 can (12 ounces) evaporated milk
2 cups 505 Southwestern All Natural Diced Flame Roasted Green Chile
12 six-inch corn tortillas
2 cups (8 ounces) shredded Mexican Blend cheese - divided
1/2 cup Mexican Crema or sour cream
1 cup (4 ounces) crumbled Cotija cheese or Feta cheese


Directions:

1. Preheat oven to 350 degrees F. Grease a 9 x 11 baking pan and set aside.
2. Toss chopped chicken with garlic, cilantro, cumin and salt.
3. Blend together evaporated milk and salsa in a large bowl.
4. Wrap tortillas in paper toweling and lightly mist toweling with water. Place in microwave and heat for 1 -2 minutes (check after 1 minute) until warmed and pliable.
5. Set aside 1/2 cup of Mexican blend cheese for end of assembly. Use remaining 1 1/2 cups for inside enchiladas.
6. Working quickly with one tortilla at a time, dip tortilla into salsa mixture, top with chicken and shredded cheese. Roll and set seam-side down into baking pan. Repeat until all tortillas, chicken and cheese are used.
7. Whisk crema or sour cream into remaining salsa mixture until well blended. Pour over top of enchiladas.
8. Top enchiladas with Cotija (or Feta) cheese and reserved Mexican Blend cheese.
9. Cover with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes or until bubbly and lightly browned.
10. Let stand 10 minutes before serving.

Easy Beef Enchiladas

Easy Beef Enchiladas

Hands-On Time: 20 Minutes
Ready In: 50 Minutes
Serves: 8

Ingredients:

1 pound lean ground beef
1 small onion, chopped
1 Tablespoon Kosher salt or 1 1/2 teaspoons table salt
1 jar (16 ounces) 505 Southwestern Enchilada and Tamale Sauce
16  - 6-inch  flour tortillas
2 cups shredded sharp Cheddar cheese

Directions:

1.Preheat oven to 350 degrees F  and grease a 9x13 baking pan.
2. In a large skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
3. Pour 3/4 cup of enchilada sauce into the bottom of the pan and spread across evenly.
4. Divide beef and 1 1/2 cups cheese between the tortillas rolling each up and setting, seam side down, into the pan.
5. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese.
6. Bake, covered with foil, for 20 minutes. Remove foil and bake until cheese is bubbly - about 5 to 10 minutes.


*Product provided by 505 Southwestern. All opinions are my own. This was not a paid endorsement. 

Homemade Ketchup

Bottom right - store-bought ketchup on the left and homemade on the right. 

I think for most of us ketchup is ketchup is ketchup. You find the right aisle at the store, grab a bottle of the standard red sauce and that's that. Same with mayonnaise and mustard. It's just one of those things that we assume comes from the store only.

I've known that homemade ketchup is out there for quite some time, but I didn't start thinking about making my own until I visited The National last year in NYC where they served Sir Kensington's Gourmet Scooping Ketchup. It was hands-down the best ketchup I've ever had and I was determined then that I would try and make my own.

Finally, I did.

I read over recipe after recipe for ketchup and the basic deal is tomatoes, vinegar, sweetener and spices. Simple enough, but which spices? Which vinegar? What to use for sweetener? I read on (and on and on) and finally decided on what I thought would blend together well.

This is my first time making ketchup, and this recipe is good, but more savory than the bottled stuff and not as sweet. I like it. I do think I'll make it again and make some adjustments just to see what the difference will be, but I know this will get used up quickly.

Many recipes call for whole tomatoes to be cooked down, I cut out the middle man and went straight to tomato paste. I also added some citrus in the form of lime juice and orange peel. I like apple cider vinegar and went with that rather than standard white. Spices were coriander, red pepper flakes, ginger and cloves, though I've seen others added.

Homemade Ketchup
Makes 3 cups
Printable Recipe

1 small onion - chopped fine
1/2 cup finely chopped green pepper
2 cloves garlic - chopped fine
2 Tablespoons olive oil
2 six ounce cans tomato paste
2 cups water
1/4 cup apple cider vinegar
1/4 cup light brown sugar (loosely packed)
2 Tablespoons lime juice (I used Key limes)
2" x 1" strip orange peel
1 Tablespoon coriander seed
1" piece peeled fresh ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon whole cloves

In a heavy bottomed non-reactive pot - heat olive oil and add green pepper, onion and garlic. Cook over medium heat until softened but not browned. Add tomato paste and water. Whisk together until smooth. Add in remaining ingredients and reduce heat to lowest possible setting.

Cover with a colander or splatter shield, but do not lid tightly. Simmer, stirring every 10 minutes, for 1 hour.

Push through a sieve or mesh strainer and put into an airtight container in the refrigerator for up to one month.

Tea Anyone?

I can just imagine myself sitting down at the head of the table and pouring out the tea," said Anne, shutting her eyes ecstatically. "And asking Diana if she takes sugar! I know she doesn't but of course I'll ask her just as if I didn't know. ~Anne of Green Gables~
L.M. Montgomery

Several years ago I was part of the "Women's Christmas Tea" committee at my church. I was put in charge of - surprise - the food. I had a certain amount of money we could spend and knew there were 80 ladies coming to a Victorian themed tea.

I set off looking for recipes that fit well into that era and came up with the most traditional tea recipes. Tea day came and everything went very well except that my scones weren't working. A girl from the church went to a local bakery and between what I made (the ones that turned out all right) and what she was able to purchase, we had enough.

After setting up the buffet-service table I waited there to help others serve themselves if need be and then ran off to refill things before they returned for (hopefully) seconds. After I got back I stayed rooted to my spot behind the table, saying an occasional hello to friends or answering questions about the fare. Suddenly I looked up and saw, with only slight terror, that the Pastor's mother-in-law was on her way to the buffet. Now, normally this wouldn't cause concern for anyone except for the fact that this woman was from England. Now I ask, what country knows more about afternoon tea?

There she was, toddling and tiny and very old and making her way directly towards me. I was quaking in my shiny black oxfords. She looked up at me and asked, in her lilting English accent "Did you make all this food?" as she made a sweeping gesture down the table. I said, "Well, all but____, and ____." (the few things that others had supplied). Then, she looked at me with the sweetest little-old-lady smile and I suspect at that moment that the axe is slowly falling, but instead she says, "I couldn't have hoped for a better English High Tea."

I breathed a thank you and went weak at the knees as the whole room swayed and she toddled back to her table. I don't think I have ever been paid a better compliment on anything I've made.

Even when the event showed up in the local gossip column I was still not as thrilled as I had been at that moment.

These are some of the cards I made to sit by the dishes we served:

Here are the recipes that I decided on for the tea:

Mini Quiche Lorraine

Makes 3 Dozen
Printable Recipe

Filling:

2 eggs

3/4c. sour cream

1 1/2 c. shredded Swiss cheese

Pastry:

2c. flour

1/2t. salt

2/3c. shortening or butter

1/4c. ice water

Prepare pastry:

Combine flour and salt. Cut in shortening or butter until mixture resembles fine crumbs. Add water by tablespoon until dough clings together. Form into a ball.

Roll dough thinly and cut into 36 two-inch rounds. Fit into bottoms and partway up sides of muffin cups.

Prepare filling:

Combine egg and sour cream and mix until smooth.

Place a teaspoon of cheese in each pastry lined cup. Top with 2 or more teaspoons of the egg mixture.

Place in oven on center rack and bake 375 degrees F. for 20 to 25 minutes or until filling puffs and lightly browns.

Let cool and serve at room temperature.

Chicken Salad Sandwich Filling

Makes about 2 cups
Printable Recipe

2 whole chicken breasts (4 breasts) cooked

1/4 cup mayonnaise

1 teaspoon dried tarragon

1/2 teaspoon onion powder

Place all in a food process and pulse until combined and smooth but not paste. The salad should still have some consistency to it.

Spread on your choice of breads (no crust) and cut into shapes.

Serve at once or cover tightly and serve within 1 hour to avoid bread becoming soggy.

Raspberry Butter

Makes 1 cup

Printable Recipe

1/2 cup raspberry preserves (no seeds)

2 Tablespoons honey

1 cup softened butter

Mix all well and chill.

Mound in a pretty dish and let sit at room temperature until soft enough to spread.

Scones

Makes 75 small scones
Printable Recipe

8 c. flour

1 teaspoon salt

1 teaspoon baking soda

1 Tablespoon baking powder

4 sticks butter, softened, cut into tiny cubes

7 Tablespoons sugar

10 eggs, lightly beaten

1 cup milk

1 egg white, beaten

Preheat oven to 425F

Sift together flour,salt, baking soda, and baking powder. Drop butter cubes over the flour mixture. Blend gently with fingers until mixture resembles coarse cornmeal. Sprinkle with sugar and add beaten eggs. Mix gently with hands until well combined. Add enough milk to make pie-dough consistency. Do not overwork. Pat out on a floured table to form a large 1 inch thick square. Cut into small triangles (bases about 2 inches) Bake for 18 minutes or until golden. For browner scones, coat top with beaten egg white.

Mock Devonshire Cream

Makes 1 cup
Printable Recipe

1/2  cup heavy cream

2 Tablespoons confectioner's sugar

1/2  cup sour cream

Whip cream until soft peaks form-add sugar and fold in sour cream.

Make sure this is not the consistency of whipped cream, but instead a very thick molasses type consistency slightly whipped but less so than traditional whipped cream.

Lemon Curd

Makes about 4 cups
Printable Recipe

2 cups sugar

12 egg yolks, slightly beaten

1 cup lemon juice

2 sticks butter

2 Tablespoons grated lemon zest

In medium saucepan, blend sugar and egg yolks. Add lemon juice gradually. Cook over low heat, stirring constantly until mixture coats the back of a spoon. DO NOT BOIL. Remove from heat. Cool slightly. Stir in butter and lemon peel. Cool completely and serve in tart shells or with scones.

I Love Falafel

Really I do. My oldest daughters love it too so I buy dry falafel mix often (Near East is good but I prefer Manischewitz). It is a bit pricey though so I found myself doing an intense search for falafel recipes. All I could find were recipes using cooked beans, mostly the traditional garbanzos.

I figured if the big companies could make an "instant" falafel mix, so could I.

I had 1/2 pound of dried lentils on hand and decided to give it a whirl.

I put the lentils into the blender and blended them to powder, added spices and flour (I am out of whole wheat so I used all-purpose), added water to the mix and fried away.

The first batch tasted fine, but they were a bit flat so I added baking soda to the next batch and although they don't taste like the commercial stuff, they were definitely good! They do need some parsley and possibly lemon juice added with the water but, all-in-all I was pleased with the result.

This is the basic recipe I came up with but keep checking back. I plan on trying whole wheat flour, matzoh or even panko as a binder.

Lentil Falafel
Printable Recipe

1/2 lb dried lentils
1/4 c flour
1 tsp baking soda
spices to taste-what I used was:
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. curry
1/4 tsp. ground cumin
1 tsp. salt
few dashes of black pepper

Grind the whole thing into powder in a blender or food processor.

To 1/4 cup of mix add 1/4 cup of warm water and let stand for 5 minutes.

Drop mix by teaspoonsful into hot oil and fry, turning once until browned. Drain on paper towels.

We eat our falafel in whole wheat pitas with fresh tomato, cucmber slices, and raita or tzatziki.

Cucumber Raita
Printable Recipe

1 cucumber, peeled and grated
1-1/2 C. plain yogurt
1/2 C. water
1/4 C. fresh coriander leaves, chopped
1/2 tsp roasted cumin seeds
1/2 tsp salt
1/4 tsp cumin/coriander powder
1/4 tsp chili pepper
Add cucumber to yogurt and water. Roll cumin seeds to a powder and add. Add coriander and spices.

Tzatziki
Makes about 2 cups
Printable Recipe

1/2 European cucumber, peeled and seeded
Salt
2 cups plain yogurt, drained 4 hours
4 cloves garlic, mashed in a mortar or minced
1 tablespoon fresh mint, chopped, optional
1 tablespoon fresh dill, chopped
1 tablespoon extra-virgin olive oil, optional
2-3 teaspoons lemon juice

Grate cucumber on the large holes of a hand-held grater until you have 1 cup of
grated cucumber. Spread cucumber on several layers of paper towels, salt lightly
and let drain for 15 minutes. To keep tzatziki rich and thick, be sure to blot
cucumber thoroughly. In a bowl, combine drained yogurt, cucumber, garlic, mint
(if using), dill, olive oil (if using), and lemon juice to taste. Stir to mix well, season
with salt and serve. This may be made ahead a day, but do not add garlic until the
day of serving.