4 English muffins
1 lb asparagus (trimmed/with peeler remove outer layer on 2 inches of bottom of stalk)
1 quart of water
1 T white wine vinegar
Hollandaise sauce (recipe below)
Fresh parsley (chopped)
Boil water and place asparagus spears in the water for 5 to 7 minutes until crisp tender. Drain on paper towels. Toast English muffins. Prepare Hollandaise sauce. Reheat water used with the asparagus. Add vinegar and bring to boil. Break each egg into small bowl and slide into the boiling water. Cook only 3 eggs at a time. Boil just until the whites are cooked. Remove from pan with a slotted spoon and drain on paper towels. Repeat with remaining eggs. To assemble, place 2 muffin halves on each plate. Split the asparagus among the 4 plates and on top of the muffins. Place an egg on each muffin and spoon 2 T sauce on each egg. Sprinkle with fresh parsley and serve immediately.
Remmi’s Notes- Alton Brown of the Food Network has a great video on how to poach eggs.
1 ½ T cornstarch
2/3 C milk (2%)
1 t unsalted butter
2 ½ T lemon juice
1 egg yolk
¼ t salt
In a small pan on low medium heat, place the cornstarch and milk, and heat until thickened stirring constantly. Add butter and blend. Add lemon juice and salt and blend. Stir in egg yolk. Remove from heat. This can be made ahead and reheated.
Gazpacho salad with Italian Dressing
2 C Romaine lettuces (sliced in 1” strips)
½ C Cucumbers (seeds removed/medium dice)
½ C Cherry tomatoes (sliced in half)
½ C Red bell peppers (large dice)
½ C Green grapes (sliced in half)
¼ C Green onions (sliced/medium)
¼ C Celery (sliced/medium)
¼ C Fresh parsley
2 T Almonds (toasted)
Salt and Pepper to taste
1 C Croutons (directions below)
¼ C Oil (canola or light oil)
2 T Red wine vinegar
¼ t Garlic powder
¼ t Dry mustard
½ t Sugar
Salt and pepper to taste
Directions: Prepare all ingredients as directed. Place lettuce on platter. In medium bowl, mix cucumbers, tomatoes, peppers, grapes, green onion and celery. In small bowl, mix the dressing ingredients and then mix with the vegetable mixture. Place the vegetables on top of the lettuce. Sprinkle parsley and almonds on top. Serve prepared croutons on the side so they do not get soggy.
Slice 1 cup of French bread into small cubes. Place on cookie sheet. Drizzle the olive oil on the bread. Add 1 teaspoon of diced garlic and a tablespoon of parsley. Bake in 325 degree oven.
Ok for some food history and fun food facts……………Did you know?……………………….
-Credit is given to Delmonico’s Restaurant as the creator of Eggs Benedict. This was the very first public restaurant. A customer did not like anything on the menu-so the chef created this dish.
-Grape growing is the largest food industry in the world.
-Did you know under ideal conditions-asparagus can grow 10 inches in 24 hours?
-There are 4 top super foods in this menu. They are tomatoes, almonds, greens, and eggs!
-The larger the diameter of asparagus-the better the quality.
-The first recipe published for “Gazpacho” was in Mary Randolf’’s book The Virginia Housewife published in 1824.
-“La Paella”(rice dish) and “El Gazpacho”(cold vegetable soup) are the most famous dishes from Spain.
-Although “hollandaise” means from Holland-the sauce really came from France and was originally called “Sauce Isigny.” During World War I, butter production came to a halt in France. At that time butter was imported from Holland so the name of the sauce changed to “Hollandaise” to indicate the origin of the butter, and the name was never changed back to “Sauce Isigny.”
Well…I want to thank you for reading this blog. I hope you enjoyed some of the fun food facts. Hope you will try the recipes……..they are delicious! You can get some more great recipes on my website at http://www.cooktimewithremmi.com/. Have a really happy day and don’t forget the second week of August is “smile” week……….so let’s do a lot of that! Remmi