DINNER 213: Tuesday, August 1, 2006

Tonight, I worked at Cincinnati State helping with another non-credit culinary class, this time a team-building event for guests of a local company.

Chef Ritter, Patrick (a first year student), and I got everything together for the class to be able to make Gazpacho, Caesar Salad, Steak Diane, Asparagus with Hollandaise, and to enjoy a Caramel Flan that Chef had made earlier. We prepared the stations with all the ingredients and tools, collected bowls and containers, unmolded and plated the flans, and rolled silverware in preparation for their arrival.

The students — about 20 of them — were enthusiastic and willing to learn & work. Everything went well, but they used nearly every dish in the whole kitchen (it seemed). We were washing dishes endlessly when the event was over! Still, it was fun, and they did a pretty good job — items were well prepared (if a bit underseasoned), so dinner was tasty.

Speaking of Hollandaise, click (more…) for a BigOven recipe for a very easy, tasty Hollandaise from Mark Bittman.

                      -= Exported from BigOven =-

               Hollandaise Sauce — Bittman

Once a challenging sauce to make, hollandaise became a breeze with the invention of the blender; there’s little reason to make it any other way. Note that hollandaise and mayonnaise are very similar; only the fats differ. If you like, stir in one teaspoon or more of minced fresh herbs — especially tarragon or dill — into the sauce after making it.

Recipe By: HOW TO COOK EVERYTHING, page 790
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Easy, Sauces

-= Ingredients =-
1 stick Butter
3 ea Egg Yolks
1/2 teaspoon Salt
pinch Dry Mustard Or Cayenne
1 tablespoon Fresh Lemon Juice ; or More To Taste

-= Instructions =-
If making asparagus, allow 1 1/2 pounds of asparagus for 4 people. Bring a pot of salted water to a boil. Trim the asparagus. Place the trimmed asparagus in the water and blanch for 4 to 6 minutes. Remove the asparagus from the water and season with salt & pepper. While the asparagus is blanching, prepare the sauce.

1. Melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.

2. Combine all the other ingredients in the blender and turn on the machine. Drizzle in the butter. The mixture will thicken. Taste and add more lemon juice or other seasonings if necessary.

Transfer to a container and serve or keep warm by placing the hollandaise in a bowl and nesting the bowl in a bowl filled with very hot water, stirring occasionally, for up to 30 minutes.

 

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