Hollandaise sauce is a delicious topping for poached eggs, fish, like salmon or arctic char, sautéed chicken, pork tenderloin, or potatoes. This Quick and Easy Hollandaise Sauce is made in the blender and comes together in minutes.
Simply combine the eggs, lemon juice, tarragon, salt, and cayenne in the blender. Then slowly drizzle in the melted butter through the cap opening to emulsify.
To keep warm, place the sauce in a bowl in a tray or pot of very warm water; hot water may break the emulsion.
I know many are intimidated by the thought making Poached Eggs, but it really is quite simple. The key is to poach the egg until the white is set and the egg yolk is runny, which means temperature control and timing. If you prefer a firm yolk, a little more time at the controlled temperature is all that is required.
Farm fresh eggs are the best for poaching. The egg whites are nice and tight so there’s less spread in the pan. For an older egg, a dash of white vinegar in the cooking water helps coagulate the egg white. There are also egg poaching machines and lots of little cups, etc that claim to make pretty poached eggs. I don’t see the point myself and they would only take up more space in my already full kitchen.
How to Poach Eggs
To make them the old-fashioned way, fill a low rimmed saucepan or a straight-sided skillet with cold water, high enough to cover the tops of the eggs. Add almost a capful of white vinegar and bring to a full boil.
Place a couple of folded paper towels by the side of the stove to briefly drain the cooked eggs on before plating.
Crack up to 4 eggs in a small bowl, slide the eggs into the hot water and immediately lower the heat to the gentlest of simmers. Cook for 2 minutes 30 seconds for a runny yolk or 3 minutes for a firm yolk. The key to success here is the gentle simmer, a rapid boil is harsh, and the eggs are easily ruined by the turbulent water.
Use a mesh skimmer spoon and gently scoop up all the eggs together. Rest the bottom of the skimmer spoon on the paper towels to drain for a couple of seconds and then slide onto your plate.
Sprinkle a wee bit of kosher salt and ground pepper over the eggs and dig in. Hollandaise sauce recipe coming next week.
Watch our video here. Note: Since making the video, I prefer to crack my eggs in a bowl and slide them into the water vs. cracking them individually into the pan. They keep better shape and cooking time is even for all.
Farm fresh eggs are the best for poaching. The egg whites are nice and tight so there’s less spread in the pan. For an older egg, a dash of white vinegar in the cooking water helps coagulate the egg white.
The key is to poach the egg until the white is set and the egg yolk is runny, which means temperature control and timing. If you prefer a firm yolk, a little more time at the controlled temperature is all that is required.
Fill a low rimmed saucepan or a straight-sided skillet with cold water, high enough to cover the tops of the eggs. Add almost a capful of white vinegar and bring to a full boil.
Place a couple of folded paper towels by the side of the stove to briefly drain the cooked eggs on before plating.
Crack up to 4 eggs in a small bowl, slide the eggs into the hot water and immediately lower the heat to the gentlest of simmers. Cook for 2 minutes 30 seconds for a runny yolk or 3 minutes for a firm yolk. The key to success here is the gentle simmer, a rapid boil is harsh, and the eggs are easily ruined by the turbulent water.
Use a mesh skimmer spoon and gently scoop up all the eggs together. Rest the bottom of the skimmer spoon on the paper towels to drain for a couple of seconds and then slide onto your plate.
Sprinkle a wee bit of kosher salt and ground pepper over the eggs and dig in.
Serve this Burrata with Warm Eggplant Compote as a quick and easy, yet elegant appetizer. It’s as eye appealing as it is delicious!
Burrata means “buttered” in Italian. This cheesy delicacy is made of a mozzarella shell and stuffed with a soft, milky curd that oozes from the center of the cheese. It’s best served at room temperature – the cheese on the outside and inside soften and flavor is maximized. Drizzle with a fine, thick balsamic vinegar, a great foil for the mild cheese.
Typically, mozzarella is served with sliced tomatoes as a caprese salad or other raw ingredients. However, it’s nice to change things up once in a while and this warm eggplant compote is a perfect accompaniment. Even better, the compote can be made the day before and gently reheated before serving.
Eggplant Compote
Cook the seasoned eggplant in hot oil over medium heat until the bottom side turns a golden brown. Turn and continue cooking a few minutes more until that side is golden brown. Stir and continue cooking until the eggplant is done; it offers no resistance when pierced with a fork, but retains its shape. Remove to a plate.
Add a little more oil to the pan and toss in the shallots, garlic, and pepper flakes; sweat until the aromatics are soft and translucent, about 2 minutes, scraping up the eggplant tidbits from the bottom of the pan.
Add the tomatoes and raisins and cook over a low flame for 3 minutes. The tomatoes should yield a little, looking a little crinkly, but not mushy.
Return the eggplant to the pan, stir and reheat.
Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both and top with the basil.
Serve with warm crusty bread or try our Garlic Bread!
3 tablespoons olive oil 4 cups ½-inch cube eggplant (~1 pound) 1 ½ teaspoons coarse salt ¼ cup minced shallots 3 cloves garlic, thinly sliced ¼ teaspoon red pepper flakes 1 pint cherry tomatoes, halved ¼ cup raisins ¼ –1/2 cup basil chiffonade 2 large or 4 small burrata, cut the large burrata in half
Garnish
A drizzle of thick balsamic vinegar over the burrata and eggplant compote and top with sliced or whole basil leaves.
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the eggplant with salt and place into the hot oil in a single layer. Don’t stir again until the bottom side of the eggplant begins to turn golden brown, about 3-4 minutes. Lower the heat if the eggplant is browning too quickly.
Turn and continue browning for another 2-3 minutes. Toss the eggplant in the skillet and cook until the eggplant is soft, but still retains its shape.
Remove eggplant to a plate.
Add the shallots, garlic, and pepper flakes and sweat until the shallots are soft and translucent, about 2-3 minutes, scraping up the eggplant tidbits from the bottom of the pan.
Add the tomatoes and raisins, stir to combine and cook over at a gentle simmer for a few minutes or until the tomatoes begin to crinkle a little.
Stir in the eggplant to reheat.
Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both, top with the basil.
We’ve had some hot, sweltering days this summer – high temps accompanied with high humidity. A tall, ice-cold glass of Old-Fashioned Homemade Lemonade is always a welcome treat, especially on days like these.
This recipe is based on my memory of how Mom made lemonade when I was a kid. I remember her using both freshly-squeezed lemon and orange juice. While I like my lemonade tart with just a hint of sweetness, the small addition of orange juice calms the absolute tartness of the lemons just enough to make this summer refresher delicious and thirst quenching.
Use simple syrup to make the lemonade – no worries about sugar residue on the bottom of the glass. Make up batches and keep in the refrigerator to have on hand to sweeten all your summer drinks – iced tea, iced coffee, and lemonade.
Quick pickles are popular lately, especially if you watch the food show competitions. It’s a quick and easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and/or spices. Ginger, chili peppers, cumin, and coriander give this recipe a Middle Eastern flavor.
The pickles can be used within 20 minutes or so of a quick brine – use an ice bath to chill before serving. Store remaining pickles in jars with the brine and seasonings. The pickles continue to soak up flavors and the vegetables soften a little over time.
I created this quick pickle recipe to go with the Za’atar Chicken and Quinoa Salad, the pungency of the pickles complements the dish nicely as does the crunchy texture.
Watch the Cauliflower and Red Onion Quick Pickle video here.
Quick pickles are an easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and spices. Ginger, chili peppers, cumin, and coriander give this recipe a Middle Eastern flavor.
1 small cauliflower, trimmed and cut into small florets ½ medium red onion, thinly sliced 4 cups cold water 1 cup apple cider vinegar ¼ cup granulated sugar ¼ cup coarsely chopped cloves garlic, about 6 cloves 3 serrano chilies, halved or dried chilies 2 tablespoons coarse salt 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon diced fresh ginger, about a 1-inch piece
Instructions
Combine water, vinegar, sugar garlic, chilies, salt, coriander and cumin seeds, ginger and salt in a large saucepan over high heat and bring to a boil; lower the heat to a simmer and cook for 10 minutes.
Stir in the cauliflower and onions, return to a boil, then turn the heat off and let steep for 10 minutes.
Ladle the vegetables and brine into jars, make sure the brine come to 1/2-inch below the top of the jar.
Strain the remaining liquid and divide the garlic, chilies, seeds and ginger evenly between the jars.
Cool, cover and refrigerate for up to 3 months.
Notes
To use immediately, fill a large bowl with ice and cold water, place a smaller bowl in the center and fill with the quick pickles. Stir frequently to chill evenly.
I love the smoky flavors and my go to spices for adding that earthy smokiness are ancho and chipotle chilies and smoked paprika. These are the predominant flavors in my Mexican Deviled Eggs, combined these with lime juice, Mexican oregano and a hint of cumin. The result is a spicy, smoky deviled egg.
Remember, deviled eggs aren’t just party food. Eat them for breakfast or lunch. Do you love egg salad? Instead of stuffing the egg whites, chop them up and blend in with the puréed yolks, add a little more crema or sour cream if it’s too thick, spread on a tortilla, top with some lettuce and tomato and you have a Mexican egg-salad sandwich!
See our post/video on making hard-boiled eggs here; or use store-bought hard-cooked eggs to save time.
NOTE: Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.
1 tablespoon unsalted butter 2 tablespoons minced shallot (1 small) 2 teaspoons minced cloves garlic (2 cloves) ½ teaspoon coarse salt ½ teaspoon ancho chili powder ½ teaspoon smoked paprika ½ teaspoon dried Mexican oregano 1/8 teaspoon chipotle powder 6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated
¼ cup Mexican crema or sour cream ¼ cup chopped queso fresco 1 tablespoon lime juice
Garnish
Shredded queso fresco and/or a cilantro leaf
Instructions
Melt the butter in a small skillet over medium heat.
Stir in shallots, garlic and salt; sweat for 4 minutes or until the shallots are soft.
Add the ancho chili powder, smoked paprika, oregano and chipotle powder and cook, stirring constantly, until fragrant, 30-40 seconds.
Place the egg yolks, crema/sour cream, queso fresco, lime juice, in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.
Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.
Garnish each egg with a pinch of shredded queso fresco and/or a cilantro leaf.
Cover and store in the refrigerator for up to 4 days. Best served at room temperature.
Notes
Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.
Do you get carried away by the beautiful produce at the farmers’ market? It happens to me all time. From one stand to the next there are more and more tantalizing vegetables. Fear not, you can toss them all on the grill and make a medley of Grilled Vegetables!
Grilled vegetables are a wonderful side for any meal or a meal in and of themselves. The leftovers make great wrap sandwiches the next day or dice them for a salad.
Cooking times vary depending on the whether the vegetable is cooked whole or sliced. I like my eggplant cooked well. I don’t find the taste of undercooked eggplant or its spongy texture appealing. However, a well-cooked, silken eggplant is perfection.
Corn takes a couple minutes per side, so 6 – 8 minutes. Cook over high heat for charred corn, which also makes a wonderful chowder. To cook gently, place it on the indirect heat side and cook for the same amount of time.
Scallions cook quickly and char easily – keep an eye on them, but it’s well worth grilling them for the sweetness they exude right off the grill.
To cook zucchini and summer squash I remove them while they have a little firmness. They contain lots of water and can turn to mush easily. A little texture in the bite is nice.
To grill, simply drizzle with olive oil and good sprinkle of salt and pepper. Additional dressings or herbs can be added after cooking.
Grill up some thick, bone-in pork chops to go along with your grilled vegetables!
Let yourself be tempted – bring those veggies home and grill them up!
I’m not a big flavored coffee drink lover. But, I have to admit that anything “mocha” is very appealing as chocolate and coffee are such delicious companions. When we were making the video for Mocha Espresso, it seemed logical to also make an iced version, too.
Mocha espresso is simply, chocolate milk and espresso! What makes it super delicious, however, is melting very good, dark chocolate in hot milk until very smooth and then combining it with espresso. Hot or cold it’s a decadent treat!
Want to make an adult version? Add a shot of coffee liqueur!
The meat on a boneless, skinless chicken thigh is thin and cooking time is quick, yet the thigh still retains some fat and remains moist and flavorful. Season grilled boneless chicken thighs with salt, pepper and a drizzle of olive oil – simple and delicious.
Or, marinate with a store-bought or home-made marinade and try to marinate for at least 4 hours for better flavor. There are a bazillion (ok, maybe not that many, but a lot) of dry rubs, which don’t need more that 15 minutes sitting time, that pack in lots of flavor.
I love grilled boneless chicken thighs in sandwiches. Choose a nice bun or good bread and use your favorite condiment(s), pile on the lettuce and tomatoes and a few slices of dill pickle. The perfect sandwich!
Watch the Grilled Boneless Chicken Thighs video here.
Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!
This Iced Tea Concentrate whips up a 1/2 gallon of iced tea in minutes. Make a few batches and refrigerate the concentrate in a Mason jar or other lidded container and use by the cupful to make a ½ gallon batch at a time.
This method is great for unexpected company or large parties. The iced tea concentrate doesn’t take much room in the refrigerator and making additional pitchers takes seconds.
How to Make the Concentrate
Place 1/4 cup loose tea or 4 tea bags in a one-cup measuring jar and pour boiling water to cover. Steep for 4 minutes. Fill a pitcher 1/3 full of ice, pour the tea concentrate over the ice, and fill with cold water. Optional garnish: lemon slices.
There are so many teas to choose from, you’ll never run out of different flavors to experiment with. Also, you can use decaffeinated regular and herbal tea varieties.
Serve simple syrup on the side to allow guests to sweeten, or not, to their taste. Lemon slices or muddled mint can be added for additional flavor.
Be sure to check our our informative tea tasting blogs – green tea and black tea.
Place the tea or tea bags in a 2-cup liquid measuring cup. Pour 1 cup boiling water over and let steep 4 minutes.
Strain in a ½ gallon pitcher filled with ice. Press down with the back of a tablespoon to extract all the tea.
Add cold water to fill.
Notes
Serve with simple syrup on the side to allow each guest sweeten to their taste.
simple syrup: place a cup or two of sugar in a small sauce with 1/2 cup cold water. Bring to a boil and cook until the sugar is completely dissolved. Cool and store in a covered container in the refrigerator. Lasts several weeks.
We’re big fans of shrimp cocktail in our family and love the classic red sauce with enough horseradish to clear out your sinuses. Here’s a variation with a different kind of heat, one you feel in the back of your throat – Shrimp Cocktail with Ancho Chili Sauce.
Yes, you can purchase precooked and cleaned shrimp at most grocery stores and fish mongers, but it’s pretty easy to steam the shrimp yourself. I like to use Old Bay Seasoning, but simply steaming over salty water will yield tasty shrimp.
How to Cook the Shrimp
Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle. Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.
Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.
Place the shrimp in a cold steamer basket and lower into the pan.
Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.
Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.
Don’t place the shrimp directly in the ice bath. They lose flavor and texture is compromised.
Use immediately or refrigerator up to 2 days.
Whip up the Ancho Chili Cocktail Sauce
Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.
For a large group, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.
To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.
Recipe doubles easily.
Watch the Shrimp Cocktail with Ancho Chili Sauce here.
2 tablespoons Old Bay Seasoning 1 pound large cleaned and deveined shrimp (~20 count)
Ancho Chili Sauce
½ cup mayonnaise 1 tablespoon lime juice 1/2 teaspoon ancho chili powder 1/8 teaspoon chipotle powder 2 tablespoons chopped cilantro
Garnish
Cilantro leaves
Instructions
Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle.
Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.
Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.
Place the shrimp in a cold steamer basket and lower into the pan. Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.
Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.
Don’t place the shrimp directly in the ice bath. They lose flavor and texture is impaired.
Use immediately or refrigerator up to 2 days.
Whip up the Ancho Chili Cocktail Sauce
Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.
For a buffet set up, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.
To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.
Notes
Placing the shrimp into a cold steamer basket and then into the hot pot to prevent the shrimp from sticking to the basket.
Crispy and delicious Herb Croutons add texture and a salty/herby flavor to salads or soups. Try with our Rosemary Pea Soup.
To Make Herb Croutons
Place the bread cubes on a baking sheet, large enough to hold the cubes in one layer. Drizzle half of the oil over the cubes, toss, drizzle with the remaining oil and toss again.
Bake preheated oven (400 degrees F) for 10 minutes or until crispy, giving a toss halfway through the cooking.
Finely chop the herbs and combine with salt. Sprinkle the herb of choice and salt over the hot cubes and toss.
Make these delicious Herb Croutons to add a crispy texture and salty/herby flavor to salads or soups. Finely chop the herbs, mix with salt and toss on toasted bread cubes.
1 small loaf country-style bread, cut into ½ inch cubes 2 tablespoons olive oil 2 tablespoons minced herbs pinch of coarse salt
Instructions
Preheat the oven to 400 degrees F.
Place the bread cubes on a baking sheet, large enough to hold the cubes in one layer. Drizzle half of the oil over the cubes, toss, drizzle with the remaining oil and toss again.
Bake preheated oven for 10 minutes or until crispy, giving a toss halfway through the cooking.
Finely chop the herbs, such as rosemary, thyme, or sage and combine with salt. Sprinkle the herb of choice and salt over the hot cubes and toss.
Cool.
Notes
For a hearty herb like rosemary, think dust when mincing for even coverage and flavor.
Scrambled Eggs follows a father and son in their escapade to visit a chicken farm and learn about where eggs come from and how chickens live. Buy the book.
Fifty-four recipes for frozen treats any season of the year. Buy the book.
Crispy and delicious Herb Croutons add texture and a salty/herby flavor to salads or soups. Try with our 
