hashbrown holindase

For years now I have hated eggs.  Hated the texture, the smell, the taste, everything about them made me gag.  With one exception, eggs Benedict.  The velvet like texture of that sunshine colored sauce opened my mind just a touch to the incredible edible egg.  I'm sure the high butter content had a lot to do with it because lets face it, who doesn't love butter?  So I say butter me up! If that's what it takes to open someone else's eye's up to eggs.  What I ended up discovering was that I hated scrambled eggs.  I pretty much enjoy any 'soft' egg.  The runny yolk is the key to the flavor.  I'm going to start this blog with a basic holindase recipe for everyone to try.  It can be a tricky little bugger to make, don't dispare if your sauce breaks the first go round its worth a second try.  Or you can take the easy route, most grocery stores sell a powder package that just requires butter and milk to bring to life.  (look for it near the packaged gravies if that's the way you want to go)

Holindase Sauce (5 portion recipe)

2 egg yolks
6 fluid oz clarified butter
1 small shallot diced
5 or 6 whole black peppercorns
1/3 cup white wine vinegar
1/3 cup dry white wine
whole lemon
stainless steel bowl *****this is a must

start by making a reduction with the shallot, peppercorns, wine and vinegar.  Let it cook until the moisture is almost completely evaporated.  Strain the product into a stainless steel bowl.  In the mean time start a pot of water on the stove.  You want the water warm and steaming but no bubbles!  Just hot enough to make steam.  Mix the egg yolks with the reduction and place over the heated water and whisk.  The point here is to not let the eggs 'scramble'.  As they heat they will start to gain volume, once they have tripled in size and leave ribbons when you run the whisk through them, they are ready for the next step.  Take the eggs off the heat and stabilize the bowl (with a towel or inside another pot) you will need both hands free for the next step.  While whisking the eggs very slowly drizzle in the butter, the sauce will thicken as the butter is added.  If the sauce starts to get to thick add a touch of warm water and whisk until smooth before adding more of the butter.  Finish the sauce with just a small squeeze of lemon juice.  Serve this sauce immediately or keep it just warm.  Not on direct heat but close to it.  For example, set the sauce on top of a warm oven but not on a burner.

Hash browns, I like to bake mine in individual dishes.  It also works in one big dish or fried on the stove top like pancakes.  If you go the baked route be sure to spray you dish first to avoid sticking.  You can also use pre made hash browns out of the freezer but I prefer to use left over bakers. 

2-3 bakers (already cooked and cooled)
1 egg
3 tablespoons chopped green chilies
1/2 cup shredded cheddar cheese
2 tablespoons sour cream
salt and pepper to taste

Shred two to three potatoes (1-2 cups hash), gently mix with all other ingredients, divide up into dish and bake for 15-20 mins.  The top will be golden brown.

Poached eggs, So so easy!  All you need is a pot of simmering water and a couple teaspoons of vinegar.  Crack the eggs right into the water, gently stir the egg to keep it from sticking on the bottom of the pan.  Cook to your liking.  I prefer to keep the yolk soft. 

Finishing it all up....Place a poached egg on top of your hash brown bake and top liberally with sauce. 
This takes some time but its well worth it!  Keep the ingredients on hand for your next snow day. 

James Arthur Vineyard

I apologize for the delay since my last blog. Man, life can get hectic. August was a struggle for me but why focus of the busy and the bad? I had a few great evenings in August and that is what I care to share with everyone. If you ever find yourself in a bad spot and in desperate need of a relaxing evening, James Arthur Vineyard is just the place your looking for. A short drive down a couple of country roads and you are out of the city and in a little paradise. The vineyard soothes all your senses, first with the lush colors. Deep green vines, grass and leaves complemented by the royal purple of the grapes and of coarse the bright blue sky which slowly fades in to shades of orange and pink. Although the temperature is the same as the rest of the city it feels just a degree or two cooler. This trip to the vineyard was the only night in all of August that we were pleased to sit outside. The night was filled with friendly chatter but we were also lucky enough to have some outdoor music provided by the staff. The vineyard hosts live bands on their patio Friday nights during the summer. And of coarse the wine! Something for everyone's tastes. Reds, whites, blushes, meads, the list goes on and on. The vineyard also hosts special events where you can blend and bottle your own personal wine. The other really cool thing about the vineyard is that you can bring your own food. They do sell cheeses, breads and meats to complement their wines but they allow you to bring in snacks of your own. This particular trip to the vineyard was for Theary's going away. I was not excited to see her go but was thrilled to spend the evening eating and drinking with good friends. To my surprise one of Theary's good friends brought some homemade butters to snack on the bread with. Her inspiration? My blog! She used my original recipes for two of her butters and then created one of her own. A delicious spread with smoked salmon and green onions. Overall it was the perfect setting for Theary's going away. Just the right balance of music, food, wine and good company.

butter me up!

Butter....we use it in almost everything. Baking, sauteing, basting...it instantly adds flavor, moisture and texture to any food. So commonly used, so easily forgotten. When was the last time you made butter the star of the show? It's such an easy trick and a major crowd pleaser. I've got four recipes for everyone to make and taste but don't be shy, if something sounds good to you go for it. After all everything is better with butter!

Oh and don't forget the bread! If you are going to serve these spreads as a bread and butter coarse get a good quality loaf. In the pictures above we were chewing on a whole grain dark rye bread (thick and hearty) and a airy, chewy flour dusted ciabatta bread (one of my personal favorites).

Green heat
1 cup salt free butter (softened)
2-3 serano peppers (seeds removed, finely minced)
1 bunch cilantro (chopped)
Mix and serve!

*beside using this butter with bread I really love to add it to veggies, its just the right pop of flavor to zest up some corn on the cob or heat up some steamed carrots.

Classic
1 cup salt free butter (softened)
4 cloves garlic (minced)
1 bunch parsley (chopped)
2 teaspoons sea salt (the coarser the better)
Mix and serve!

*This is a very classic flavor, great for meats. My favorite use of this butter is with a grilled steak. If your looking for great presentation as well as taste, refrigerate the butter until hard and scoop into perfect balls with a melon baller. Plate the steak and add a butter ball on top right before serving, it will melt as it makes its way to the table. Your guests will see the flavor oozing from their dinner, yum!

Roasted Red
1 cup salt free butter (softened)
1 roasted red pepper (minced)
2 teaspoons sea salt
Mix and serve!

*Roasted red peppers blend so wonderfully with so many other foods; this is great over noodles, on chicken and is probably the best of the three for serving as a bread and butter coarse. But my FAVORITE use of this butter is as a sandwich spread. This would be best in a panini press but if you're like me and can't afford one a George Forman grill works wonders (or just a frying pan). Assemble this just like a grilled cheese; red pepper butter, bread, American cheese and smoked turkey. Press or grill until the bread is golden brown and the cheese is melted.

And of coarse this wouldn't be a post in June if I didn't have a honey recipe.

Honey butter
1 cup unsalted butter (softened)
1/4 cup honey (make sure you are using pure honey)
2 tablespoons grated orange zest
mix and serve!

*be creative with your breads here, this is an awesome topper for bagels or morning breads. It also mixes quite well with peanut butter for a great fast lunch sandwich.