Thursday, March 28, 2013
Attention North Dakota cooks!- and those of you in Clay county Minnesota.
Cass Clay Creamery is holding a hometown throwdown cookoff and you can apply by clicking here.
Check out rules and guidlines HERE
Cass Clay is known and trusted for their quality dairy products and I have used them for years!
So, if you love to cook or bake- grab your recipes and some Cass Clay dairy and whip up an entry!!
Cass-Clay Creamery on Facebook
Official Rules click HERE
Thursday, March 21, 2013
Asparagus!!! I have been eating it every day. Not like this..... wonderfully indulgent and filling, with ham, cheese, and asparagus drowning in Hollandaise, but a healthier version. However if your having some guests you would like to spoil this would be a wonderful treat or a perfect Easter breakfast.
clean and snap your asparagus, there is a natural snap at the bottom that will eliminate the woody end. If your asparagus is thicker you may need to peel it, that is why I try to use smaller thin stalks. Use a vegetable peeler and remove the outer fibrous layer if necessary.
Steam stalks for 15 minutes.
Wrap your favorite cheese and a nice slice of ham around 4 stalks, then place a toothpick in to secure roll.
Make your Hollandaise sauce and spread evenly, bake at 350 for 20 minutes or until everything is bubbly and heated through.
Hollandaise Sauce - via Food Network
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html?oc=linkback