Hello, Hollandaise

Keto fans meet your new fav sauce. 

Serve it over eggs, meat or cooked vegetables. It is an easy way to be sure you are getting enough fats in your diet. And did I mention delicious?
This once "guilty pleasure" splurge-at-brunch-sauce is no longer that now that we all are realizing what we knew about fats and cholesterol is totally wrong. So, dive in.. enjoy. And once you see how easy it is to master, it transcends any meal.
Replace the bread with a low-carb fried green tomato for a delicious keto-friendly version of the classic Eggs Benedict. Or simply line a muffin cup with bacon (forming a nest) and drop in an egg, baking until desired doneness.

Take a chance and try this.  Why it seems intimidating, I'm really not sure.  Once you do, you'll see .. there is nothing to be afraid of.  And you won't ever think of using one of those packets, ever again.  

Perfectly yummy (and easier than you think!) Hollandaise Sauce

4 egg yolks
2 Tbs. fresh lemon juice
1 Tbs. water
1/8 tsp. salt
Pinch of cayenne pepper
2 pinches of freshly ground white pepper
16 Tbs. (2 sticks) unsalted butter, melted

Have a kitchen towel at ready.  Set a heatproof bowl over a saucepan of barely simmering water. Combine the egg yolks, lemon juice and water. Whisk constantly until the mixture begins to thicken, then continue whisking about a minute more. Remove the bowl and set on a kitchen towel as soon as the mixture thickens. Whisk in the salt, cayenne and white pepper.

Whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.

**No-Whisk Blender Method:
Now while I prefer the classic method of whisking, you can easily make this in a blender or food processor. The french chef I trained under would not have it, but you can if you choose.

To make in Blender: Melt butter, set aside. In a blender, blend egg yolks, lemon juice, water, salt and peppers. With the blender going on the lowest speed, slowly drizzle melted butter into the blender until its all in there. I am quite certain this method would also work well in a food processor.

Tip: The variable speed on the Vitamix blender will work perfectly here.

#ketodiet #ketogenics #hollandaise #foodie #brunch#friedgreentomatoes #bellamy #holistic

Healthier Baked Oatmeal with fruit

Made this for Sunday School and it got rave reviews, so I thought I would post.  This recipe is inspired by my mom's baked oatmeal which is delicious but way to sweet for me.  This is a healthier version and I think she would love it too.  Using whole oats not instant makes a difference.  They hold their structure way better and you end up with a better texture than the instant.  Plus, they are way better for you.  I love using the banana on the bottom, it adds a lot of sweetness so you don't need as much sugar.  
What I love about this recipe and you will too.. is not only are there endless possibilities depending on the fruit, spices you choose but it's a delicious and easy make-ahead baked breakfast, perfect for gatherings.  
As far as berries, frozen or fresh both work well here.  Which makes this super easy. We use a variety from our frozen stash of summer berries or a bag of Trader Joe's Very Cherry Berry, which is amaze. Stone fruit, fresh or frozen works really well too.  We love this with peaches.  Just with blueberries is super yummy too. 
I like to serve it warm with a little cream to pour over.    It can also be made ahead of time which makes it great for a holiday breakfast gatherings or brunch.  Can be doubled.  

HEALTHIER BAKED OATMEAL

Fruit:

2 ripe bananas, sliced into 1/2-inch pieces
1 1/2 cups (frozen or fresh) Berries or stone fruit (frozen or fresh) 

Dry ingredients: 

2 cups whole rolled oats (not quick oats)
1/2 cup walnut pieces, toasted and chopped (divided)
1/4 cup natural cane sugar or maple syrup
1 teaspoon baking powder (aluminum-free)
1 1/2 teaspoons cinnamon
1/2 teaspoon fine-grain sea salt

Wet ingredients: 

2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly (divided)
2 teaspoons vanilla extract

1)  Preheat the oven to 375°F   Butter the inside of an 8-inch square baking dish.

2)  In a bowl, mix together the oats, 1/4 cup of the walnuts, if using sugar instead of maple.. add the sugar here, baking powder, cinnamon, and salt.  Set aside.

3)  In another bowl, whisk together the milk,  if using maple syrup instead of sugar.. add the syrup here, egg, vanilla extract and half of the melted butter.  Set aside.

4)  Arrange the sliced bananas in a single layer at the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. 

Cover the fruit evenly with the oat mixture. 

Pour the milk mixture over the oats gently, so that it is evenly distributed. Jiggle the dish to make sure the milk mixture is throughout the oats. 

Scatter the remaining berries and walnuts on top.

5)  Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.  Drizzle the remaining melted butter on the top and serve. 

This dish can be made ahead the night before and reheated in the morning.   What I like to do is assemble the banana, berry and dry oat layer in the baking dish, cover and place in fridge.. In another bowl, Mix together the wet ingredients, cover and place in fridge.  In the morning, pour the wet mixture onto the oat mixture, top with berries and walnuts and bake.  

kids can help on this step.. Scarlett is practicing good knife skills

slicing a banana with a butter knife.  Layering them in a

buttered 8x8 baking dish.

Pour the oats over the berries and bananas. (Forgot to

photo the bananas with the berries, but I think you can imagine)

Pour the wet ingredients over the oats, tap the dish to be sure
the milk mixture is evenly distributed through the oats.

Top with remaining berries and walnuts.  Ready to bake.

All done, cut a scoop and cover with a little cream. 

Cinnamon Toast Muffins

Growing up it was so nice when mom would make cinnamon toast.  You know, wonder bread smeared with butter (probably margarine, who am I kidding) and then sprinkled generously with cinnamon sugar and set under the broiler til melty and toasty.  Nom.
Well, these muffins take me there.  A cross between cinnamon toast and a cinnamon sugar doughnut.

They are so simple and easy to make, so get up a half an hour before your guest.. and the aroma from these will have them thinking you live over a french patisserie! These are best fresh from the oven. Definitely not a bake ahead muffin, but don't worry.. they are quick and easy.

Now regarding nutritious.   I have tried these both ways.. white flour and with whole wheat white and whole wheat blend.  If they are all to be consumed the minute they are coming out of the oven.. then the whole wheat works fine.  But if they will sit any amount of time or you want to give them away .. the processed white flour works best here, as it is lighter and will deliver a tender baked good.   Your choice.  And should there be any leftovers, I suggest a quick warm in the toaster oven.. it's worth the minute spent.  

Cinnamon Toast Muffins

   1 1/2 c. AP flour (or whole wheat white)
   1 1/2 tsp. baking powder
   1/2 c. sugar
   1/2 tsp. salt
   1/4 tsp. nutmeg

   1/3 c. butter, melted
   1 egg (preferably room temperature)
   1/2 c. milk
   1 t. vanilla

Topping
   1/2 stick butter, melted
   1/2 c. sugar
   1 tsp. cinnamon

1. Pre-heat oven to 350º  Place liners in muffin tray or spray with cooking spray.  (Recipe makes approx. 10 large muffins)

2.  In a medium bowl, whisk together dry ingredients. Set aside.

3.  In another bowl whisk together egg, milk and vanilla.  Stir melted butter into flour and then add egg mixture into flour/butter mixture and stir till just combined. Nothing more! Over mixing will result in flat, heavy muffins.

4.  Fill muffin cups 2/3rd full using a large ice-cream scoop.

5.  Bake for 20-25 minutes for large muffins.  Cool on rack. 

Baked and waiting for topping.

6. Meanwhile make topping.. Melt butter in one dish and mix cinnamon sugar in another. 

7. When cool enough to handle.  Dip muffin in butter and then in cinnamon sugar. 

Enjoy!

 

i heart nyc, curry chocolate bar & brioche french toast (and such)

So, definite lack of blogging due to attending the Textile & Gift Trade Show at Javits all last week and then back to AC for a great weekend at the shore.  Wasn’t in the kitchen too much. 

But I went to a couple of old favorite places while in the city and 2 new favs that I’ll share.  

Started the show on sunday.. but around 2pm when I was debating what over-priced lunch at the center to force down,.. I knew it was gorgeous-gorgeous out and it was sunday! (my favorite downtown NYC day of the week).. so, instead I bolted and headed to my favorite part of the city.. Soho. ahhhh.

Where I had an amazing late sunday brunch at Balthazar.  I actually took a picture of my plate, because it was so delish and I wanted to show it on my blog.. but honestly, it looks like a train wreck.  Really not pretty.   (Besides that and the fact that my camera is out for repair.. the iphone is just not cutting it with the camera.. But I loves me iphone.. don’t get me wrong!)  Well, what I had was the Belladonna(? might be bellisimo..) eggs.. which is poached eggs on polenta abed sauted spinach & onions, then topped with a thick slab of smoked bacon & large shaving of parmesan.  Honestly, I am never let down at Balthazar.. it was amazing.  Of course with a the best toast in town, a mimosa and good french coffee.. I was in brunch heaven.  Grabbed a couple of my fav Madeline cookies to go from the bakery which is connected.. to enjoy with coffee the next day, if they last that long! 

Vosges Haut-Chocolat in Soho.  I wanted to visit this shop as months ago I watched Katrina Speak at Taste3 conference this year.  She really impressed me and showed a lot of passion for what she does.  I couldn’t wait to try her product.  You can watch her speak here, which is very inspiring.  They let you sample the bar that started it all.. Naga Bar.  Deep milk chocolate with sweet Indian curry powder & coconut flakes.  Which I loved and of course bought along with the Woolloomooloo Bar, which has roasted & salted macadamia nuts, indonesian coconut & hemp seeds.  I don’t really love milk chocolate, so I was skeptical.. but oddly enough, when I opened the Naga bar later.. it’s amazingly addicting the curry flavor and chocolate.. I ate 1/2 the bar in one sitting.   Here's a link to have some delivered.  Just do it.  You will thank me! Vosges Naga Chocolate Bar, 3-Ounce Bars (Pack of 4)

Monday night after the show... grabbed a cab and headed to Bryant park to watch Casablanca.. 

but even arriving an hour and half before start time.. it was a crazy, not my scene, crowded in the humid-sticky heat.  Taxi!!  with the a/c on I head downtown to Graffiti Food & Wine Bar that I read that just was opening on 10th st. btwn 1st & 2nd.  I wanted to go here, as more chill downtown, a cool glass of wine and a/c sounded perfect after the sweaty affair searching for a chair at the park. Another reason it’s on my hit list... the chef used to be at Jean Georges, an old fav.   And  it is said that the bathrooms are outfitted with spray cans and markers!  C’mon.. I love that.  But sad to say, I got dropped off and not open yet. damn!  Taxi!!

Decided to head to a place I know opened end of July and had heard rav reviews about.   Wakiya at the Gramercy Park Hotel,  backed and run by Nobu and his team (I think DeNiro is in there somewhere)..  and as expected, it really is an amazing chinese restaurant.  The reviews were right.  Friendly bar staff.. great menu and drink list. (I must say the decor photographs way better than it is in person, a bit too dark for my taste.. but nice feel. I think the lighting is wrong.)  I had a glass of white wine, as I am not a mixed drink-they-always-seem-too-fruity-and-sweet kinda girl and the bang bang chicken.  Both very good, enjoying the place waay too much...  I called Erika and she joined me at the bar.  E ordered the Mango martini.. with a floating star fruit and after one sip, I quickly switched over.  V. yummy and not too sweet.  A handsome guy at the bar sent over a lobster appetizer which was really good.  Said that everyone sends pretty girls drinks.  Nice. We loved it. :) Had more drinks (!) at the GPH bar, right across the lobby and discovered a new fav drink.. Pink 75.  Have to figure out what was in that!  We laughed a lot and then got in a final cab, went home and passed out, great nite. 

Wednesday night went to Bond St. for drinks and sushi.  I had been there before for drinks, but a few years ago.  Keep reading about it everywhere.. so, wanted to go again.  Ok, I know.. sushi is sushi.. lots of places make it great.. but wait, this was amazing.  Different and just remarkable.  Totally worth the cab ride downtown.   First off, cute bartender, Warren, who made it very enjoyable.. even creating a drink with Lillet & vodka for me while E enjoyed a Lychee martini off the menu.  Replacing her lychee fruit every time they disappeared, which was often! ;)  Only complaint,.. the drinks are too damn small.  I know, showing my lush side, again.  Shrimp tempura roll with a curry aoili style sauce, that was spectacular.  Spicy Tuna, Yellowtail and softshell crab rolls.. all surprisingly fresh & new.  Loved it!  Bond St. 6 Bond St. near Lafayette.  I have a feeling I will crave this sushi. 

What else noteworthy besides the show... bought a great brioche on 87th at a great bakery that I can’t remember the name of.. damn!  Between 1st and 2nd.. in the middle of the block.  Near M. Rohr’s tea and coffee shop where I got a bag of beans, their house blend.  The brioche became french toast of course!  Here’s my recipe for that. 

brioche french toast

Brioche Bread, sliced about an inch thick

2 eggs

1 cup of milk

1/2 t. vanilla extract

squeeze of 1 orange

1 t. finely grated orange zest (optional)

splash of grand marnier (optional)

1 T. sugar

Cinnamon

butter & canola oil for skillet

In a shallow bowl, whisk together eggs & milk.  Add vanilla, oj, grand marnier and sugar, blending well.  Sprinkle custard mixture with a good bit of cinnamon.  

Heat a griddle or skillet till hot.  add a little oil with butter, just enough to keep the toast from sticking. (The oil allows the butter not to burn at a higher heat)

Poach brioche slices, one or two at a time, flipping till soaked. (1-2 minutes) 

Place on skillet, flipping once when toasty brown on each side.  add more cinnamon to the custard before soaking a new slice of brioche.

Serve immediately dusted with powder sugar and with maple syrup. 

Try it next time you are craving french toast.  The eggy bread was made for soaking up the rich custard.  The orange zest says optional, but I think not.  It makes it.. the lemony-ness with the sweet syrup.. such a delish comboi!!