The girls really need to start stepping it up on Top Chef. I really like Lia. You have to be pretty good to be an exec sous for Jean-Georges. That's a pretty kick ass job. It was a little disheartening to see her in the bottom three. Hopefully, she'll be around for awhile.
This cold is kicking my ass. Who gets a cold in the middle of summer? It's 90 degrees and sunny everyday, and I'm walking around with the sniffles. Hopefully, I'll feel better by next week. I'm going with some friends to see the Molly Ringwald's in P'cola. 80's music and lots of booze. Can't beat that, right?
Mother sauce #3....
Hollandaise: This smooth, rich, creamy sauce is used to embellish vegetables, fish and egg dishes, such as the classic eggs benedict. It's made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating.
When I make hollandaise, I start out with a white wine reduction with peppercorns and sometimes thyme. Remove the reduction from the heat once it is au sec. Strain it to remove the peppercorns and thyme, then add water to the reduction. Use this as your acid along with lemon juice. Season the sauce with cayenne pepper, worcestershire, salt, and white pepper. I've never been a big fan of hollandaise, but the white wine reduction makes all the difference.
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Oi, achei teu blog pelo google tá bem interessante gostei desse post. Quando der dá uma passada pelo meu blog, é sobre camisetas personalizadas, mostra passo a passo como criar uma camiseta personalizada bem maneira. Até mais.
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