Classic Eggs Benedict
The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.
The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.
It's hard to believe that this velvety soup is nondairy. Serve in shot glasses or cappuccino cups – no spoons required.
Perfect after a day in the cold, this dish is simple to prepare and can be made from leftover boiled or roasted potatoes. The beauty is the base recipe can be adapted to what you have in the fridge or cupboard and extra cheese added. Best served piping hot with green salad and a glass of cold Riesling.
I love blue cheese and mushrooms. I also love to cook and serve my friends something to make them say, "Wow!"
Sure, you could serve mimosas with your brunch menu, but we love a spicy Caesar with ours. Garnish classic-style with lime and celery, or try one of the four combos below that we cooked up in the Test Kitchen.
This classic appetizer of clams on the half shell traditionally requires tedious shucking. In this easy version, we steam the clams first, making it a cinch to remove the top shell. You'll need about two cups of coarse salt to cover the bottom of you baking sheet; it will act a a stabilizer for the round clamshells, keeping them from moving around as you fill and bake them. Feel free to use any kind of coarse salt, including inexpensive pickling salt.
If you like, you can rim the glasses with a slice of lime and dip them into celery salt for a classic Caesar look and taste. Garnish with your choice of lime slice, celery stick, dill pickle slice or spicy pickled green bean. Because the amount of sodium in this drink is quite high, the servings are relatively small, poured over oodles of ice.
Thin pork chops topped with a crispy cheese mix are irresistible. Canadian Mushroom Oka cheese gives another layer of flavour but you also could use plain Canadian Oka Classic, an aged Canadian Gouda or old Canadian Cheddar cheese. Or try another flavoured cheese, such as Canadian cumin-flecked Gouda or Canadian Pepper Jack.
