Monday, June 28, 2010

He's still cooking!

From Elder Whitaker's latest email: "Yeah Mom, the picture of the steak and potatoes is for your cooking blog. That's what I ate the other day when we didn't have a lunch appointment. Not too shabby."

Wednesday, June 23, 2010

A Childhood Memory

We don't normally have juice hanging around, but the other day we did, along with some bananas that needed to be eaten immediately (or frozen). And that reminded me of a simple dish my mom served regularly - bananas in orange juice. That's all it is - slice bananas in a bowl, pour orange juice over them, and eat with a spoon. You could make it fancier, and call it Ambrosia, by simply sprinkling some coconut on top. But that's not necessary. Give it a try sometime!

Wednesday, June 16, 2010

Eggs Florentine

This morning I asked Wayne what he wanted for breakfast, with the caveat that it needed to take ingredients we already had. He suggested Eggs Benedict. Slight problem - no English muffins or Canadian bacon. However, we decided that we could do something similar, particularly since I had a couple of egg yolks just waiting to be made into Hollandaise Sauce. I also discovered that although I had started an entry with our recipe for Hollandaise Sauce, I had never posted it. I was probably waiting for pictures, and it's not something we do often. So, here it is, still without pictures*.

After years of trial and error, we finally found a recipe/technique that works for us. Unfortunately, the process takes two hands which means there still aren't pictures! Start with 1/2 cup of cold, salted butter cut into chunks. Melt a couple chunks using a double boiler. Combine 2 egg yolks with 2 tablespoons lemon juice. Melt a couple more chunks of butter. Stir in the egg mixture and while whisking constantly, gradually add the remaining butter chunks. Remove from the heat as soon as it starts to thicken. (I could take a picture of the finished product!)
Instead of Eggs Benedict, we decided to make a version of Eggs Florentine. It started with poached eggs cooked until the whites were firm but the yolks were still runny. Or, at least, that was the goal. Sometimes it doesn't always happen the way we want.
We made toast (including some mini bagels that needed to be used), heated up some spinach and added some cheese to the eggs just before they finished cooking.
And then we assembled it all.
But it wasn't complete until topped with Hollandaise Sauce!

Wayne loved his breakfast. Amazingly, so did Steven. I really wasn't expecting him to like it at all, but he said the combination of flavors (not necessarily textures) was surprisingly pleasing.

*Pictures have now been added!

Wednesday, June 2, 2010

Special Strawberry Ice Cream

We got blackberries in our co-op basket this week, and while they're delicious fresh, I thought I'd look for a new recipe to try them in. I got side-tracked when I saw Strawberry White Bean Ice Cream. Since I also had an egg yolk and some white beans left in the refrigerator that needed to be used up, I figured I'd do the experiment and see how it tasted. The "ice cream" was actually pretty good. Steven liked it too, although he prefers our standard smoothie. I didn't bother telling him there were beans inside!
Special Strawberry Ice Cream

2 cups White Beans, Drained
2 whole Frozen Bananas, Partially Thawed
1 teaspoon Vanilla
1 whole Egg Yolk (optional)
¼ cup Honey
1 cup Fresh Whole Strawberries

Blend white beans in a food processor until smooth. Cut bananas into small chunks. Add bananas, vanilla, egg yolk and honey to the processor bowl and whir until smooth. Add whole strawberries. Mix until the strawberries are mostly blended, but leave some bigger chunks. Add to an ice cream maker and mix until thickened to soft serve consistency.

Notes: I used both frozen bananas and strawberries, and that made it thick enough so I didn't bother with an ice cream maker. I should have cut the chunks a bit, or partially thawed them, because it did take a lot of "whirring" to get it smooth. It was the brown bananas that were handy; yellower ones would make the dessert prettier.