Recipe of The Week: Eggs Benedict with Yuzu Hollandaise

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Ingredients

¼ cup white wine vinegar
8 eggs
4 slices brioche or challah bread
1 tablespoon butter
4 tablespoons cream cheese
1 avocado, peeled and thinly sliced
4 ounces smoked salmon, thinly sliced
1 bunch arugula leaves, washed and dried
2 tablespoons capers
Salt and freshly ground pepper
For hollandaise-yuzu sauce
Clarified butter made from 8 ounces unsalted butter
3 egg yolks
1 flat teaspoon smooth Dijon mustard
1 shallot, finely chopped
2 tablespoons bottled yuzu juice (available in Asian markets) or lemon or lime juice
2 tablespoons sherry vinegar
Sea salt
2 tablespoons cold water

Preparation

  • To make clarified butter: Place 8 ounces butter in small, heavy pot over moderately low flame. Remove foam from the surface of the butter as it rises. Pour remaining clear fat into a container. Discard milk solid at bottom of pot. Clarified butter can keep in the refrigerator for months and can be used for frying and baking at high temperatures.
  • Preparing a bain-marie: Put a saucepan filled with water on low heat. Place a bowl over the saucepan to create a bain-marie. Bring the water to a gentle boil, making sure that the water does not touch the bottom of the bowl.
  • Preparing the hollandaise sauce: In a bowl, whisk together 3 egg yolks, 1 teaspoon mustard, 1 chopped shallot, 2 tablespoons yuzu, and 2 tablespoons sherry vinegar until blended. Pour in a slow stream of butter while continuing to whisk, until sauce acquires the texture of mayonnaise. Season with salt, add 2 tablespoons cold water, and turn off heat. Leave bowl in saucepan to keep warm. The sauce will not keep for more than a couple of hours, and cannot be reheated.
  • Poaching the eggs: Heat 8 cups water in a pot, add ¼ cup vinegar, and bring to a near boil. Prepare a bowl of ice water. Break one egg into a small bowl. Use a spoon to rapidly swirl water in pot while gently slipping the egg into its center. Cook for 2-3 minutes. Remove when egg white sets around yolk. Place poached egg in ice water. Poach remaining eggs, keeping pot on a very low flame.
  • Toast 4 slices of bread in a pan with 1 tablespoon butter. Spread 1 tablespoon of cream cheese on each slice of bread and arrange on a serving plate. Cover each slice of bread with slices of avocado and smoked salmon, and garnish with arugula leaves.
  • Return the eggs to boiling water for 20 seconds to heat through. Place two eggs on each slice of toast.
  • Pour the sauce on and around the eggs, garnish with capers, season with salt and pepper and serve.

Check out the gorgeous result video here.

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Know Your Apps: Kinetic Art’s Look & Cook is truly setting the standard of what a great cookery app should look like!

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Kinetic Art’s Look & Cook is truly setting the standard of what a great cookery app should look like; sumptuously designed, packed with inventive (yet achievable) recipes, and perfectly built for the iPad. It’s a real triumph in this genre. Featuring over 40 of Israeli chef Meir Adoni’s personal recipes, Look & Cook not only gives you the facts but also plenty of information about the dish, complete with stunning photography of both the ingredients and the finished result. It’s certainly a visual treat – one that makes it worth the cost alone before you’ve even thought about picking up a pan.

Thank you for the kind words!

More on Know Your Apps.

Look & Cook at the Roger Smith Cookbook Conference

The Roger Smith Cookbook Conference took place in NYC this past weekend (7-9 February), bringing together cookbook authors, publishers, bloggers and scholars to explore some of the central themes in food studies and cookbook publishing. Passionate debates around the role of children’s cookbooks and the meaning of “authentic” ethnic cuisine were offered side-by-side with practical and informative panels on cookbooks and recipes in the digital age. Topics like copyrights and recipe scraping and the difference between ebooks and apps were explained thorough panels with representatives straddling the food and technology divide. Cookstr, Eat Your Books, Food52 and Vook are just a few of the representatives from the digital world.  Look & Cook was proud to take part in a panel on App Development and Marketing with Kim Grant (of Sutro and Mobile Skillet and cookbook author Monica Bhide (creator of iSpice app). The full panel (and seven other panels from the conference) is available on http://cookbookconf.com/