Hollandaise (Blender Version)
Ingredients:
¼ lb. butter
3 egg yolks
½ tspn dry mustard
2 or 3 tblspns lemon juice
1/8 tspn salt
Several dashes of Tobasco sauce
Place all ingredients except the butter into the blender. Blend at medium speed for a few seconds.
Melt the butter in a saucepan or microwave until hot and bubbling but not browning.
Let cool for a few seconds to [...]
Cajun Seafood Gumbo with Acadian Influence
Seafood Gumbo
Serves 20 as an appetizer, 10 as an entrée.
Can be served as a thick soup or, over rice, as an entrée. I use shrimp, oysters, scallops, lobster, crab – whatever I can get in whatever amounts I can afford at the time. If andouille sausage is not available, use your favourite spiced sausage.
Garlic toast [...]
Creamy Carrot Ginger Soup
Carrot Ginger Soup
(David’s favourite – Yield: 8 Servings)
1/4 c Butter
2 md Onions; chopped
2 tb Grated peeled fresh ginger root
(I recently discovered prepared bottled ginger root in the supermarket. Seems to takes more of it but eliminates root fibers.)
1 1/2 lb Carrots; peeled and thinly sliced
6 c Chicken stock
1/2 ts Salt
1/2 ts Black pepper
1. In 4 [...]
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