Sometimes, with working and living I never take time to look at what a beautiful place Hawaii is. This is the view from my living room looking towards Kaneohe Bay. The weather is clearing up, after a rainstorm last night.
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| Hollandaise Sauce |
Speaking of last night, my wife and I watched Kitchen Impossible---unbelievable that restaurants would charge you for pre-made food. In this case, Robert Irving was amazed that the chef used powdered hollandaise sauce--one of the easiest sauces to make. Well, this morning, I decided to make poached eggs and a hollandaise sauce.
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| Poached eggs with Hollandaise Sauce |
I put three eggs in the Sous Vide at 149 degrees F for 60 minutes. I took out two eggs let them warm up room temperature. Water began to simmer, and I whisked fresh lime juice, with eggs yokes, and place the bowl over the simmering water. I proceeded to whisk in 4 oz of melted butter, and added salt, pepper and crushed red pepper herbs de Provence I then served the sauce over the poached eggs. Delicious! My 3.5 year old son, saw me and asked for a taste--then proceeded to say yummy. Luckily, I had made another poached eggs and gave him one. He ate everything.
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