Steamed Vegetables With Hollandaise Sauce Food

BASIC HOLLANDAISE

Steps:

• Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
• Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
• Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
• Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

STEAMED VEGETABLES WITH HOLLANDAISE SAUCE

Steps:

• 1. In a blender, place the yolks, salt, mustard, lemon juice, and tabasco.
• 2. Blend for about 5 seconds. Then, while blender is turned on, pour in the butter, which should be good and hot. (the temperature of the butter is the secret to this - make it very hot, taking care not to let it burn, and the hollandaise will thicken right away).
• 3. Heat sauce for a minute in the microwave or in a pan on the stove top. If you heat it on top of the stove, stir it constantly so that it doesn't burn. Pour over top of vegetables and/or the meat you might be serving with this. (The best thing, in my opinion, is to serve the sauce on the side in a bowl with a spoon. Let each person spoon however much they would like to have over their vegetables.)

CHICKEN BREASTS WITH HOLLANDAISE SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).
• In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.
• Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.
• Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering-not boiling-water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.
• In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 20 to 30 minutes, or until chicken is cooked through and tender. The minimum safe temperature for chicken is 160 F.
• Alternatively, season the chicken breasts with kosher salt and freshly ground black pepper and saute in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes, depending on thickness.
• Meanwhile, prepare rice following the package directions, along with a steamed vegetable side dish or tossed salad .
• Divide the rice among six plates.
• Top each mound of rice with a chicken breast.
• Spoon 2 to 3 tablespoons of the warm Hollandaise sauce over each chicken breast and add a steamed vegetable or salad, as desired.
• If desired, sprinkle paprika over the sauce.

HOLLANDAISE SAUCE FOR VEGETABLES

Steps:

• In a small saucepan, melt butter until bubbly.
• Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
• Pour in half the butter in a very slow, steady stream until creamy.
• Then turn blender to high and add remaining butter slowly.
• Taste and correct seasonings.
• Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.

ASPERGE VIOLETTE: VIOLET ASPARAGUS WITH HOLLANDAISE SAUCE

Steps:

• Asparagus: Trim the woody ends off the asparagus spears. One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet.
• To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2" of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water.) Cooking time: five to eight minutes, depending on the thickness of the spears.
• Hollandaise sauce: Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
• In a small mixing bowl, whisk together the egg yolks.
• Whilst continuing to whisk, add the lemon juice, salt and pepper to the beaten egg yolks.
• Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
• Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
• Serve immediately or keep warm for up to 30 minutes before serving.
• Arrange the asparagus spears on a plate - add a knob of butter to them, and serve the little Hollandaise sauce in individual bowls for dipping. You can add fresh violets and a lemon wedge if you wish. Serve with crusty bread and chilled white wine. These amounts serve 4 people as a starter and 2 to 3 people as a main meal.

STEAMED FRESH GREEN BEANS WITH GARLIC DILL HOLLANDAISE SAUCE

Steps:

• Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
• Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
• Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
• Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
• Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
• Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.

SAUCE FOR VEGETABLES

Steps:

• In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.;