Easy hollandaise? or sauce for broccoli
linnea56 (zone 5b Chicago)
7 years ago
last modified: 7 years ago
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mabeldingeldine
7 years agolorijean44
7 years agolast modified: 7 years agoRelated Discussions
How to Grow Broccoli By Yourself??
Comments (9)Yes, both a spring & fall crop is a standard here as we love brocolli and it's one of the tops for good health and nutrition, and easy to freeze. Better tasting than store bought too. A note on buying transplants - buy them ASAP when the store recieves them as stores generally don't take good care of them which can stress them out to button up on you later. I also look for the youngest transplants and not buy the biggest ones (which is tempting) but which are most likely root bound and have a "woody" stem appearance that is also a sign of age. Harden-off fresh bought transplants too as these are probably right out of the greenhouse and may get sunburned or wind whipped which is also stressful to them. 2 cents....See MoreCan you freeze hollandaise sauce (and like it when it's thawed)?
Comments (7)Follow-up: I froze it as I said above, molded, then vacuum sealed. This week was my first occasion to take out a bag/block/puck. It's been blazing hot and it would be socially irresponsible to use a cooking appliance, though we've zapped a few things. I defrosted the hollandaise puck overnight in the fridge, and used it as "hollandaise butter", Pkramer style, to make cold sandwiches seem more like dinner. Thick Italian style whole wheat bread, hollandaise butter, heaps of little wild arugla and a generous helping of smoked salmon (one of the few ways I can eat fish). Open faced and enjoyed carefully so as not to lose the leaves. A fantastic treat rather than feeling deprived eating cold. The hollandaise is perfect. It didn't deemulsify at all, and vacuum sealing protected it from getting scummy or taking on any weird odor. The real tell will be when I try to reheat some, but after observing it as I was using it cold, I think the trick is to bring up the heat very gradually to keep it from separating. Thanks again for the encouragement to freeze, and the thought to use hollandaise cold and thick!...See MoreSteamed broccoli question
Comments (9)Jasdip, thanks for your suggestion also! The suggestion to use oil and garlic and then carmelize sounds like the end result would be similar to the roasted "burnt" broccoli. I will have to try it. It sounds good, but I am wavering because I think I want a "fresher" taste for this particular meal, as opposed to a burnt or carmelized taste. Now, I think I'll use a larger pot and buy an insert or else make several batches in advance and then follow FOAS's suggestion to blanch and shock (sounds violent! ;-). I never used the steamer pot for broccoli before, till this past summer, and I've noticed a big difference in taste and texture--as long as I don't overcook it. DH was "off" of broccoli for several years, but now he'll eat it again, so I don't want to mess it up! Sue...See MoreNo-Cook or Simple-Cooked Pasta Sauces
Comments (18)I really don't like Spaghetti Sauce that not cooked to long. Reminds me of the way they did it in the Army. Heat the tomatoes and dump it over the Pasta. Why have a no cooked sauce when you can make a large batch , when you have the time and freeze it in portions, with meat. Here is a meal that is very versatile. It is a traditional old Italian dish , that can be added to and prepared in 20 minutes Spaghetti with Garlic and Oil Aglio E Olio translated is Garlic and Oil Ingredients: For 2 to 3 Servings ½ pound of Spaghetti #8 or #9 ½ teaspoon of garlic powder or 3 cloves chopped ¼ teaspoon of Onion Powder 1 tablespoon chopped Parsley 1 tablespoon of Basil ½ teaspoon salt ¼ teaspoon of Black Pepper ½ cup of Virgin Olive Oil Grated Parmesan or Romano Cheese ( sprinkled when serving ) 1. Cook the Spaghetti until al dente ( 8 to 10 minutes ) 2. While the Spaghetti is cooking, put the Olive Oil into another pot, large enough to hold the cooked Spaghetti add 1/3 cup of water or Chicken Stock, the Olive oil, and all the Spices. Simmer very low, about 8 minutes. 3. When the Pasta is cooked , Drain the water and add it to the pot with the Spices and Oil. Mix well and add whatever spices and salt to taste. Put this in a serving bowl and add the Grated cheese An alterative is to add sliced and cut Green Peppers to the Olive Oil first and simmer until tender. As in step 2. Then add the spices and continue thru Step 3. Beat an egg with some of the Pasta water (not hot) and add to the Pasta and mix well, before placing in the serving bowl. Cooked Broccoli can be substituted for Green Peppers. Or both. Bon Appetite !!! Here is another: Hi Everyone: I did the Red bell Pepper thing again tonight . I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil. Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper. Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it. While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good, with some grated Parmesan Cheese and salt to taste. The egg mixture makes a thin sauce. Added more Cheese when served. It was delicious!!!!!!!!! You have to try it. LOU ...See MoreAnglophilia
7 years agoLars
7 years agolast modified: 7 years agoUser
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