culinary break through...

i am so proud of myself. i have done something utterly amazing. no, i have not solved world hunger, established a state of global peace, or found a cure for all disease. it is something infinitely better: i made a hollandaise sauce.

granted, it may not sound earth-shattering to you. but to me, it was a feat. i remember my mother repeatedly lamenting over her attempts at the elusive goo. she bitterly complained about how it would separate. no matter how many times she tried, she could never get it right. so for years, i passive-aggressively avoided making the sauce. what did i need with that yellow goop anyway? dumping it over asparagus was so passé.

for some strange reason, i decided to make it the other night. i can’t say what possessed me, but i am rather glad i did. while i admit the sauce needs as much attention as a high-maintenance trophy wife with a shopping addiction for luxury items, there are only a few ingredients that just need a little whisking.

i referred to the old stand-by, the joy of cooking, for its tried-and-true recipe. if the sauce congeals a bit before serving, whisk in about a teaspoon of warm water:

place in the top of a double-boiler or in a large stainless steel bowl set up as a double boiler.

3 large egg yolks
1 ½ tablespoons of cold water

off the heat, whisk the egg mixture until i becomes light and frothy. place the top of the double boiler or bowl over—not in—barely simmering water and continue to whisk until the eggs are thickened , 2 to 4 minutes, being careful not to let the eggs get too hot. remove the pan or bowl from over the water and whisk to slightly cool the mixture. whisking constantly, very slowly add:

½ cup of warm clarified butter

(to clarify butter, melt the stick of butter of medium-low heat. once melted, take it off the heat and skim off the butter solids.)

whisk in

1 to 3 teaspoons of fresh lemon juice
dash of red pepper sauce (optional)
salt and white ground pepper to taste

serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in warm water.

merry christmas!

you're invited...

i’m planning a holiday party for this weekend. if i had any sense at all, i’d worry more about what i was going to wear and not what i was going to cook. isn’t that what catering is for?!?

but, i am worrying about what i will cook. although, worry is not the right word. worry connotes something negative. i actually enjoy considering what would taste good, what things would go well together.

the dilemma of a party is all the work that goes into it. it’s not just the cooking. it’s cleaning the house, setting up the decorations, putting out the plates and wine glasses, or running out to the store because i realize i don’t have enough of those stupid wine glasses.

so what can i do to make my life a little easier, especially around this time of year? ask for help. i really don’t do that often enough. i take on the whole sha-bang from soup to nuts and wonder why i’m so stinking tired later on. this year, however, i asked guests to bring a dish and a favorite beverage. whatever i make will fill in the gaps. et voila!

i will make a few little noshes that don’t take much time. a charcuterie and cheese platter with toasted baguettes is always nice. although, i think i’d like to plan my hors d’oeuvres around a theme. each dish will have a focal point. goat cheese, for example. i love fresh goat cheese. it goes with so many different things. drizzle honey on it. pair it with sautéed mushrooms and thyme. figs, figs, figs. need I say more? frankly, i’m salivating already…

another consideration for this time of year is roasting or stewing. these are meals you can make ahead and put in the oven, keep on the stovetop, or in a crockpot. while the chicken thighs are simmering in their juices, i can take a shower and put on that little black dress that takes ten pounds of my ass. or while the pot roast is in the crockpot, i can set out the tableware.

regardless of what i end up cooking, the food will taste good and the conversation will flow. but only as long as i choose the right wines. hmmm…