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How to make Salted Caramel

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Stuffed Pretzel Bites – 3 Delicious Ways – VIDEO

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How to make Pretzels – VIDEO

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Eggs Benedict

Nothing says brunch quite like Eggs Benedict but it can be an intimidating dish for novice cooks.  Below is a foolproof recipe for making Hollandaise sauce and an awesome technique forgetting perfectly poached eggs every single time.  Enjoy!!

Eggs Benedict

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 1

Calories per serving: Delicious!

Eggs Benedict

Nothing says brunch quite like Eggs Benedict. And while the process of making it can be involved, the results are always impressive and above all, delicious! For step-by-step video instructions CLICK HERE

Ingredients

    Classic Eggs Benedict
  • 4 English muffin, toasted
  • 8 slices peameal bacon, cooked
  • 8 poached eggs
  • Hollandaise sauce (Recipe below)
  • Hollandaise Sauce
  • ½ cup unsalted butter
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp warm water
  • salt and pepper to taste
  • cayenne pepper to taste

Instructions

    For the Hollandaise sauce:
  1. In a small sauce pan, melt your butter.
  2. Use a spoon to skim excess milk solids from the top of the butter.
  3. Set melted butter aside.
  4. In a small sauce pan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
  5. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
  6. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
  7. Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
  8. Whisk the egg mixture constantly until it begins to thicken, about two minutes.
  9. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
  10. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
  11. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
  12. Carefully remove bowl from heat.
  13. Season with salt, pepper and a sprinkle of cayenne.
  14. Notes:
  15. If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
  16. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
  17. To minimize the risk of food-borne illness, use pasteurized eggs.
  18. For the poached eggs:
  19. Fill a large, deep pot with about three inches of water.
  20. Bring the water to a simmer, with the bubbles just breaking the surface.
  21. Reduce the heat to low.
  22. Place a fine mesh sieve over a bowl.
  23. Crack an egg into the sieve and allow the 'loose white' to drain for approximately 30 seconds.
  24. Gently roll the egg of the sieve and into a small bowl or ramekin.
  25. Repeat with all of the eggs, placing each into its own individual bowl.
  26. Gently roll each egg into water, getting as close to the water's surface as possible.
  27. Cover with a tight-fitting lid and set a timer for five minutes. NO PEEKING!
  28. After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
  29. Serve immediately.
  30. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining. Store them in an airtight container for up to three days. To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.
  31. For the Eggs Benedict
  32. Place your toasted English muffin cut side up on a plate.
  33. Place one piece of Canadian bacon on each half.
  34. Place one poached egg on each half.
  35. Top with Hollandaise sauce.
  36. Garnish with fresh herbs and serve immediately.
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How to poach an egg

I have tried so many different techniques for poaching eggs and this is the ONLY one that turns out perfectly, each and every time!

FOR STEP-BY-STEP VIDEO INSTRUCTIONS CLICK HERE.

  1. Fill a large, deep pot with about three inches of water.
  2. Bring the water to a simmer, with the bubbles just breaking the surface.
  3. Reduce the heat to low.
  4. Place a fine mesh sieve over a bowl.
  5. Crack an egg into the sieve and allow the ‘loose white’ to drain for approximately 30 seconds.
  6. Gently roll the egg of the sieve and into a small bowl or ramekin.
  7. Repeat with all of the eggs, placing each into its own individual bowl.
  8. Gently roll each egg into water, getting as close to the water’s surface as possible.
  9. Cover with a tight-fitting lid and set a timer for five minutes.  NO PEEKING!
  10. After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
  11. Serve immediately.
  12. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining.  Store them in an airtight container for up to three days.  To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.

Enjoy!

 

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Eggs Benedict – VIDEO

To see the full recipe, CLICK HERE

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Happy PB&J Day!

Have you ever wondered how this iconic food pairing came to be?

At the beginning of the 20th century, peanut butter was considered a delicacy.  It was served the wealthy patrons of Manhattan’s most prestigious tearooms.  As prices began to fall, manufacturers added sugar, which of course appealed to children.  In the late 1920s, sliced and packaged bread was introduced and for the first time so children could finally make their own sandwiches without the use of a dangerous knife.  The addition of jelly came during WWII when soldiers developed a taste for the combination.  Today, the average high school grad will have eaten 1500 PB&J sandwiches in their life.

But no matter where it came from, this salty sweet treat will forever have a place in my heart.

Here are three more grown up ways to enjoy PB&J!!!

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How to make CREPES

Crepes

Prep Time: 1 hour, 5 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 15 minutes

Yield: 10-12 large crepes

Serving Size: 2

Calories per serving: Delicious 🙂

These incredible crepes are effortless to make, super versatile and absolutely delicious!!!

Ingredients

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 3 tbs butter, melted
  • 1 cup flour
  • 2 tbsp butter, for cooking

Instructions

  1. Mix all of the ingredients in your blender.
  2. Using a sieve, strain your batter.
  3. Let your batter rest for at least an hour or overnight in your refrigerator.
  4. Melt some butter in a non-stick frying pan over medium-high heat.
  5. Pour your batter into the centre of the pan and turn the pan until the batter is in a thin, even layer.
  6. Watch the edges - once they've crisped up and begin to pull away from the pan you're ready to flip your crepe.
  7. Using a rubber spatula, flip your crepe and cook for another ten seconds.
  8. Top them with whatever deliciousness you like.
  9. ENJOY!
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How to de-seed a pomegranate

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Sleep Tight: The fastest way to put on your duvet cover

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