Thursday, October 15, 2015

Chicken Cordon Swisse au Mars

The odd reflection on the plate is the bulb in the dining room light. The red glow is why it's from Mars. The chicken is actually from Mitchell's, hand made by the kitchen elves. It's quite good. I just roasted them for about 25 minutes at 325F till the cheese leaked out a bit.

Easy Hollandaise

1 egg yolk
1/2 lemon
1 tsp water
1/3 cup butter

Melt the butter but don't get it hot. Slowly, a teaspoon at a time, whisk the butter into the egg yolk. If you add too much butter at once, it will break and the butter will separate. When all the butter is taken up, add a pinch of salt, the water and some lemon juice. Taste the sauce and add more lemon as needed. Cook over boiling water till it thickens or use the microwave 10 seconds at a time, whisking in between. If it gets too thick it can be thinned with water and lemon, keep the balance. If you over cook the sauce into scrambled eggs, well, enjoy your eggs. 

I steamed the Brussels sprouts halfway then finished them in olive oil with bacon bits and celery.

The scalloped potatoes were thinly sliced potatoes par boiled. Onions and celery sweated and added to a thick cheese sauce. Pour cheese sauce over potatoes and bake at 400F for about 20 minutes or till it gets brown on top.

A bit complicated but well worth the effort.

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