Monday, April 18, 2016

Chicken Cordon Swiss and Asparagus under Hollandaise with boiled potatoes

It was Fern's idea to have boiled potatoes with sauce on them so that gave me the idea for the plating. The chicken is assembled at Mitchell's Grocery here in Cranberry Lake. Any butcher can also make them up or just get thin sliced black forest ham, put chicken breast in a plastic bag and hammer it flat. Lay it out and lay ham on it and a nugget of cheese in the centre. Roll it up, roll in salted flour or flour and corm meal with a little butter in it. I also spray them with oil on the roasting sheet so they'll brown. Roast at 375F about 20-25 minutes till the cheese starts to leak out.

Asparagus is easy. Hold the root end of the stem and bend the stalk away. It will snap where the fibrous part ends. Put ends in stock pot or discard. Steam asparagus for 4 minutes.

Hollandaise Sauce

1 egg yolk
1/4-1/3 cup butter
1/2 lemon juiced - use a fresh lemon, the reconstituted juice is flavourless next to fresh
1 tsp water

Separate an egg. Just wash the egg white down the sink with lots of cold water. Put yolk in small sauce pot or glass bowl to use the microwave. Melt the butter but don't get it hot. Slowly, one tsp at a time, whisk the butter into the yolk. A silicone sheet holds the pot or bowl steady and helps enormously here. It will get thicker as butter is added. If you add too much butter at once, the sauce will break and separate. Once all the butter is taken up, slowly whisk in the lemon, water and pinch of salt. Put pot on induction burner at 3 or 4 or over boiling water. Alternatively put bowl in microwave and cook on high for 20 seconds. Whisk. If using pots, keep whisking. As soon as it thickens, it's done. In the microwave, cook 10 seconds at a time then whisk till it's thickened.  Sauce everything.

I liked the potatoes that way. It was all wonderful with rich buttery lemony goodness. The produce manager said the asparagus was particularly sweet and delicious and she was right. 

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