Cuscowilla Cooking Class - Recipes

Here's another great recipe from Chef Carly's Cooking Classes!
(We have more classes coming up on December 8 and December 15. Call 706-484-0050 to join us!)


Eggs Benedict

You can be creative with how you serve your Eggs Benedict. Serve them on traditional English muffins or try serving them in artichokes bottoms with asparagus for a nice springtime brunch. You can serve them with Canadian bacon, or regular bacon or smoked salmon or crab cakes on top.


Hollandaise
2 tablespoons white-wine vinegar
3 tablespoons cold water
1/4 teaspoon salt
White pepper to taste
3 large egg yolks
2 sticks (1 cup) unsalted butter, clarified
2 tablespoons fresh lemon juice
3/4 teaspoon cayenne

Boil vinegar, 2 tablespoons water, salt, and white pepper in a 1 1/2-quart heavy saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining tablespoon water.
Whisk in yolks, then cook over a double boiler with water boiling, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute. Turn off heat, but let your bowl remain on top of the double boiler. Add clarified butter in a slow and steady stream whisking yolks constantly until the desired thickness is achieved. (This step can be done in a food processor)
Whisk in lemon juice, cayenne, and salt to taste.


Poached Eggs
1 teaspoon vinegar
4 very fresh large eggs

Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer for 2-3 minutes for runny yolks or 4-5 minutes for medium and 5-6 minutes for well done yolks. Transfer eggs as cooked to paper towels using a slotted spoon.