Eggs Benedict

I like eggs benedict. They suck to make if you're lazy, but they're well worth the effort. I'm sure at least a few people don't know what they are (Eggs Benedict, not the readers themselves), so it's RECIPE TIME! This recipe is from the Food Network Kitchens, so it must be good.

Eggs Benedict
From Food Network Kitchens

Prep Time:45 min

Inactive Prep Time:--

Cook Time:--
Level: Intermediate
Serves: 6 servings

Ingredients

• Water
• 1/2 cup distilled vinegar, divided
• 12 large eggs
• 1 tablespoon unsalted butter
• 12 slices Canadian bacon
• 6 plain English muffins, split
• HOLLANDAISE SAUCE, recipe follows
• 1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves

Directions
Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.

To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

Hollandaise Sauce

• 1 1/3 cup unsalted butter
• 2 large egg yolks
• 2 tablespoons cold water
• 1 tablespoon strained freshly squeezed lemon juice, plus more as needed
• 1 teaspoon kosher salt
• Freshly ground white pepper or a pinch of cayenne pepper

In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.

Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.

In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.

Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.

Yield: about 1 1/2 cups

Copyright 2001 Television Food Network, GP. All rights reserved

9/16/09 - I have recently tested this recipe; it IS good.

Lemon Bars

This lemon bar recipe comes from About.com's "Cooking for Kids" section. I take no credit for this recipe, nor do I claim ownership (can't necessarily do that anyway...). These bars should take roughly an hour to make.

Lemon Bars
1 cup butter, softened to room temperature
1/2 cup powdered sugar
2 cups all-purpose flour

For the Filling:
5 large eggs
1-3/4 cups granulated sugar
3/4 cup freshly-squeezed lemon juice
zest of 2 lemons
1/2 cup all-purpose flour
1/3 cup powdered sugar
Preparation:

Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish.

With an electric mixer, cream butter and sugar together. Add flour to mixture just until it comes together as a dough. Turn out onto a floured board and knead a few times. Press into bottom and slightly up the sides of the prepared pan.

Bake 15-20 minutes until golden brown. Let crust cool on a wire rack.

For the filling, beat eggs, sugar, lemon juice and lemon zest together. Whisk in flour until smooth. Pour into crust. Bake 30 minutes or until filling is set.

Let lemon bars cool to room temperature. Dust with powdered sugar before serving.
Makes 36 lemon bars.

Basic White Bread

Don't skimp on anything in this recipe, ESPECIALLY the kneading. Do the full 10 minutes, no less. Also, PLEASE don't use substitutions...or a bread machine thing.

Basic White Bread

Makes two 9" x 5" x 3" loaves

1/2 cup scalded milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter (yes, butter.)
1 1/2 cups warm water (105-115^oF)
1 packet active dry yeast
about 6 cups sifted flour
1-2 tablespoons melted butter (optional)

Mix milk, sugar, and butter in a small bowl, stirring until sugar dissolves and cool until lukewarm.

Pour warm water into a large warm bowl, sprinkle in yeast, and stir until dissolved. Stir in milk mixture, add 3 cups flour, and beat with a wooden spoon until smooth. Use your hands to mix in enough flour (adding a little at a time) to make a soft dough. Mixture should be sticky, but leave the sides of the bowl relatively clean. Knead for 10 minutes on a lightly floured board or counter, adding as little extra flour as possible.

Shape into a smooth ball, place in a greased large bowl, turning bowl to grease all over. Cover with a cloth in a warm, draft-free spot and let rise for an hour or so (until it has doubled in size).

Punch down, turn onto lightly floured board/counter and let rest 5 minutes. Knead lightly for 2 minutes. Halve the dough and shape each into two loaves that are 7" x 4" each (not sure about the height), place in greased loaf pans, cover, and and let rise again until they double in size (about an hour) again. About 15 minutes before baking, preheat the oven to 400^oF. When both loaves have risen, brush tops with melted butter (for a softer crust). Bake 35-40 minutes (times vary by oven) until golden brown and loaves sound hollow when tapped. Turn out immediately and cool on wire racks.