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 […]

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 […]

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 […]

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