January 2023 Challenge: CITRUS
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Hollandaise Sauce, as a key component of Eggs Benedict
![Valencia orange Rangpur Clementine Food Bitter orange]()
![Food Ingredient Cuisine Egg Font]()
![Food Tableware Ingredient Rangpur Cuisine]()
Inspired by a recent "conversation" following the thread on an alternative way to make bechamel:
Inspired by a recent "conversation" following the thread on an alternative way to make bechamel:
I took that as a challenge, of sorts, and make this a "challenge within a challenge"! Can anyone tell how this hollandaise was made?Ha ha ha, and I suppose you make Hollandaise in a blender too.........
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Can't wait! While your at it, would you please make some Greek Potatos?
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Its also a fabulous sauce and I have that in mind...
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If you're looking for ideas, the Washington Post has you covered today.
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Sheesh, nearly three weeks into it and I am finally getting around to posting my first entry, which was actually finished a week ago. As I mentioned, eggs and lemon.
The Players
![Food Rangpur Ingredient Meyer lemon Natural foods]()
The ingredients for the soup. Chicken, of course, onion, garlic, eggs and lemon. I was going to use orzo, but the store was out, so I grabbed a box of ancini de pepe. And for those Nervous Nellies squawking "Cross contamination! We are all going to DIE!" lighten up. It is all going into the same pot in a little while. I am a home cook, not a line chef prepping things in advance. Sheesh!
The Process
The first thing to do is get the chicken poaching.
![Food Ingredient Recipe Fluid Cuisine]()
It goes into a big pot with a couple slices of onion, some garlic cloves and black peppercorns.
After about an hour or so, the chicken is pulled out of the pot.
![Food Ingredient Cuisine Dish Recipe]()
The meat is pulled of the bones.
![Ingredient Recipe Wood Food Cuisine]()
The carcass is broken up and put back into the pot to make the stock.
![Food Ingredient Recipe Fluid Cuisine]()
Barely at the simmer point for another hour or so. Along with about half a dozen big strips of lemon peel to add that citrus note. Strain the broth, then put it back in the pot over low heat. Add the pasta.
When done with the broth, make the avgolemono sauce.
![Food Tableware Egg yolk Ingredient Dishware]()
Separate a couple eggs, juice the lemon that gave up its zest. Start by whisking the whites.
![Food Whisk Kitchen utensil Tableware Liquid]()
Once you get soft peaks, whisk in the yolks. And the lemon juice.
![Whisk Food Ingredient Recipe Fluid]()
Slowly whisk the sauce into the hot broth.
![Food Tableware Ingredient Fluid Cuisine]()
Give it a good, but gentle stir. You want to end up with a creamy soup.
Cut the chicken into bite sized pieces, add it to the soup. Give it a stir, make sure the pasta is done, the chicken is hot. Check the seasoning.
The Product
Garnish with some fresh dill, a slice of lemon and have at it!
![Food Tableware Dishware Ingredient Recipe]()
Wish I had made another batch of pita bread for this, would have been a nice touch. A very tasty, lemony delight!
mjb.
The Players
The ingredients for the soup. Chicken, of course, onion, garlic, eggs and lemon. I was going to use orzo, but the store was out, so I grabbed a box of ancini de pepe. And for those Nervous Nellies squawking "Cross contamination! We are all going to DIE!" lighten up. It is all going into the same pot in a little while. I am a home cook, not a line chef prepping things in advance. Sheesh!
The Process
The first thing to do is get the chicken poaching.
It goes into a big pot with a couple slices of onion, some garlic cloves and black peppercorns.
After about an hour or so, the chicken is pulled out of the pot.
The meat is pulled of the bones.
The carcass is broken up and put back into the pot to make the stock.
Barely at the simmer point for another hour or so. Along with about half a dozen big strips of lemon peel to add that citrus note. Strain the broth, then put it back in the pot over low heat. Add the pasta.
When done with the broth, make the avgolemono sauce.
Separate a couple eggs, juice the lemon that gave up its zest. Start by whisking the whites.
Once you get soft peaks, whisk in the yolks. And the lemon juice.
Slowly whisk the sauce into the hot broth.
Give it a good, but gentle stir. You want to end up with a creamy soup.
Cut the chicken into bite sized pieces, add it to the soup. Give it a stir, make sure the pasta is done, the chicken is hot. Check the seasoning.
The Product
Garnish with some fresh dill, a slice of lemon and have at it!
Wish I had made another batch of pita bread for this, would have been a nice touch. A very tasty, lemony delight!
mjb.
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3,459 Posts
We had blood oranges on sale this week so I decided to play.
Pork Medallions Tawny Port Chanterelle Mushroom Ragout
Blood Orange Gastrique
Barley Pilaf
The Players
![Food Tableware Sodium chloride Ingredient Knackwurst]()
“Supremed” the blood oranges and juiced the rest.
Mixed in sugar and rice wine vinegar and reduced by ¾.
![Food Tableware Sodium chloride Ingredient Knackwurst]()
![Food Tableware Ingredient Recipe Grape juice]()
![Liquid Solution Drinkware Grape juice Fluid]()
![Food Tableware Ingredient Recipe Fluid]()
![Food Tableware Sodium chloride Ingredient Knackwurst]()
![Food Tableware Ingredient Recipe Grape juice]()
![Liquid Solution Drinkware Grape juice Fluid]()
Toasted
![Food Tableware Ingredient Recipe Fluid]()
Toasted the barley, added butter, shallots and garlic, then chicken stock.
![Food Liquid Ingredient Recipe Mixture]()
Dredged the loins in seasoned flour with poultry seasoning Kosher salt,
and fresh ground black pepper.
Sauteed in unsalted butter.
![Food Deep frying Ingredient Frying pan Recipe]()
![Ingredient Fluid Cuisine Dish Liquid]()
Used the fond to make a sauce with shallots, garlic, stock and tawny port.
Add the rehydrated mushrooms and a nob of butter to finish.
![Food Tableware Ingredient Recipe Animal product]()
![Food Kitchen utensil Ingredient Recipe Whisk]()
The Gastrique combined with the tawny port in your mouth is delightful.
Sweet, salty, savory all at the same time.
![Food Tableware Recipe Ingredient Plate]()
Blood Orange Gastrique
Barley Pilaf
The Players
“Supremed” the blood oranges and juiced the rest.
Mixed in sugar and rice wine vinegar and reduced by ¾.
Toasted the barley, added butter, shallots and garlic, then chicken stock.
Dredged the loins in seasoned flour with poultry seasoning Kosher salt,
and fresh ground black pepper.
Sauteed in unsalted butter.
Used the fond to make a sauce with shallots, garlic, stock and tawny port.
Add the rehydrated mushrooms and a nob of butter to finish.
The Gastrique combined with the tawny port in your mouth is delightful.
Sweet, salty, savory all at the same time.
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2,879 Posts
Outstanding!
I wish I could join you for dinner.
Sofar, we've had lemons and oranges
I'm still waiting for grapefruit, pomelo, tangerine etc
I made my standard pat prik king.
Fresh Makrut lime leaves this time. My tree is slowly getting big enough
Here's the meal, picture of the leaves to follow (as I forgot to take it)
![Food Tableware White rice Banana leaf rice Ingredient]()
I wish I could join you for dinner.
Sofar, we've had lemons and oranges
I'm still waiting for grapefruit, pomelo, tangerine etc
I made my standard pat prik king.
Fresh Makrut lime leaves this time. My tree is slowly getting big enough
Here's the meal, picture of the leaves to follow (as I forgot to take it)
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