3 egg yolks
3 tablespoon cold water or stock; (up to 4-1/2)
1/2 cup oil; at room temperature
1 1/2 teaspoon fresh lemon juice and/or white wine; vinegar, (up to 3)
1/2 teaspoon dry or dijon mustard; or to taste, (up to 1)
1 salt and ground white pepper to taste
Eggs, oil, and blender MUST all be at room temperature 70°F. Rinse the blender container in hot water and dry it.
Combine egg yolks and cold water in a medium stainless-steel bowl or a medium saucepan with sloping sides (so you can whisk efficiently). Use the least amount of water or stock for small yolks, and proportionately more liquid for larger yolks. Whisk together vigorously until frothy, 30 to 60 seconds. Hold the bowl with a pot holder and set it over medium heat. Immediately start whisking, and whisk nonstop until the mixture is frothy and beginning to stiffen and you can glimpse the bottom of the bowl as you whisk. Immediately remove from the heat and whisk for another 20 seconds to cool the yolks.
Immediately add in a thick stream the oil. Whisk just until all the oil is incorporated--do not overbeat. Remove to a clean bowl and let cool, uncovered. Stir in fresh lemon juice, mustard, salt and white pepper. Cover, refrigerate, and serve within 2 to 3 hours.
Note: Once you have practiced cooking the yolks a couple of times, the sauce will go quickly.
Makes: About 1 cup
Recipe From: Joy of Cooking , 1997.
Saffron Bread
1/2 teaspoon saffron
1/4 cup hot water (120°F to 130°F)
1 cup milk
1/4 cup margarine
1 tablespoon lemon rind, grated
1 tablespoon active dry yeast
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 1/2 to 3 c flour
1 cup dried currants -or- dark raisins
1 steep the saffron in the hot water; for 10 to 15 minutes.
Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool.
Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5 minutes to dissolve.
Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth.
Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled. Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced.
Serves 15
Salami Roll-Ups
6 oz pkg sliced dry salami
8 oz pkg cream cheese softened
4 large flour tortillas
1 avocado, thinly sliced
1 large tomato, finely chopped
1/2 head iceberg lettuce, shredded
Spread flour tortillas with cream cheese. Arrange salami slices about 1/2 inch apart on top of cream cheese.
Press avocado and tomato into cream cheese around salami. Cover with 1 layer shredded lettuce. Press down lightly.
Roll tightly into log. Wrap with plastic wrap. Chill for several hours or overnight. Slice into 1-inch sections.
Makes 36 appetizers.
Grilled Salmon
8 salmon steaks
1 olive oil
1/4 cup melted butter
2 tablespoon lemon juice
2 tablespoon chopped parsley
1/4 teaspoon crushed rosemary or
marjoram
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Brush fish lightly with oil. In bowl combine remaining ingredients. Place salmon in well-oiled, hinged grill & lay on hot grill. Baste salmon with lemon butter mixture & cook 5 minutes; then turn & continue cooking 5 minutes. Baste with lemon butter several times during cooking.
Beef Stew
3 tablespoon corn oil
1 1/2 lb lean stewing beef, cut in 1-inch cubes
2 cup water
1 (6 oz).can tomato paste
3 tablespoon cider vinegar
1 teaspoon salt
1 cinnamon (4-inch) stick, broken into 3 pieces
4 whole cloves
1 lb small white onions, peeled
2 cup sliced celery
hot cooked rice
Heat corn oil in heavy deep saucepan or Dutch oven over medium heat. Add meat, brown on all sides, turning frequently. Mix together water, tomato paste, vinegar salt and pepper, in small pan. Bring to boil; add to meat. Add cinnamon. Stick cloves into 1 onion and add. Cover, reduce heat and simmer about 1 hour or until meat is almost tender. Add remaining onions and celery, simmer about 30 minutes more, until meat and onions are tender. Remove clove studded onion and cinnamon pieces. Serve over hot rice.
Combine Ingredients, Mix Thoroughly. Store in Shaker.
Salted Nut Rolls
28 caramels
2 tablespoon milk
1/4 cup butter
1 1/2 cup powdered sugar
2 cup salted peanuts
2 cup miniture marshmallows
1 ground peanuts, for coating
Melt caramels, milk and butter. stir in powdered sugar, salted peanuts and marshmallows. Form into balls or logs and roll in ground peanuts.
Mushroom Salad Dressing
8 oz fresh mushrooms or 1 can (6 to 8 oz; .) sliced mushrooms
1/2 cup salad oil
1/4 cup wine vinegar
1 clove garlic, minced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon basil leaves crumbled
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
Rinse, pat dry and slice fresh mushrooms (makes about 2-3/4 cups) or drain canned mushrooms; set aside. In a medium bowl combine oil, vinegar, garlic, salt, sugar, basil, cumin and black pepper; mix well. Add mushrooms; toss to coat completely; let stand for 5 minutes. Spoon over lettuce wedges or toss with mixed greens.
Makes: About 1-1/4 cups.
Kiss Cookies
1 cup butter
2/3 cup sugar
1 teaspoon vanilla
2 cup flour
1 cup walnuts, chopped fine
1 pkg chocolate kisses
1 cup powdered sugar
Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended. Chill dough 2 hours. For each cookie, use about 1 T of dough to encase one candy piece completely. Place on ungreased cookie sheet. Bake at 350 degrees until set but not brown, about 8- 10 minutes. Remove and roll in powdered sugar.
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