Monday, June 16, 2014

Happy Father's Day!

 The Hawthornes are Hawthornelet-less on Father's Day.
What a nice present they gave him/us!
Thank you, my Little Hawthornelets.
 I made Not-My-Daddy
 one of his favorite breakfast dishes -
Eggs Hawthorne.
First, I toasted slices of my Food Processor Baguettes.
Then, I sautéed ham slices in a little butter.
When I turned the slices over,
I added in a bunch of spinach, turned heat to low,
covered the pan, and wilted the spinach.
Keep warm.

Make Hollandaise:
Juice half a lemon in a small sauce pan.
Whisk in one egg yolk.
Hovering the pan over low heat,
constantly whisk yolk and juice.
When the mixture first starts to thicken and emits a wisp of steam,
whisk in a tablespoon or less of cold, unsalted butter, one at a time,
incorporating the butter and emulsifying the mixture.
Continue with half stick of butter.
Or use a double boiler.
 Season to taste with Kosher salt and freshly ground pepper.

Rosie Tip #899:
If your Hollandaise gets too hot and curdles,
all is not lost.
Throw in an ice cube and continue to whisk.
It works!

Poach the egg:
Bring a pot of salted water to a boil,
add in a tablespoon or two of vinegar,
stir to make a vortex,and drop an egg into it.
Cook for 2 minutes 20 seconds.

poached egg
cayenne dusting

 Ahhhh ...
 The release of the yolk.
 How beautiful is that?

My plumeria plant that XKT brought me from Hawaii is blooming.
I love the little star in the center of the plant.
 Look at all the buds!

For Mr. Hawthorne's Father's Day Lunch,
I'm preparing a special salad for Not-My-Daddy -
Mixed greens (Romaine, spinach, and iceberg lettuce)
Microgreens from a pot on my deck
Grape tomatoes
Rosie's Green Goddess Dressing
 Rosie took a little walk through the garden
to procure, clockwise from top left,
parsley, cilantro with lovely white flowers and raw coriander seeds,
basil, scallions, tarragon.

 Rosie's Green Goddess Dressing
2 anchovies, finely chopped
 (which I had leftover from Mr. H.'s Caesar dressing from the other day)
1 large garlic clove, minced
1/2 cup basil leaves
1/3 cup chopped parsley
1/4 cup chopped cilantro 
(with lovely white flowers and raw coriander seeds)
heaping TB chopped tarragon
4 scallions, chopped
juice of 1/2 lemon
juice of 1/2 lime
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup cream
1/2 avocado, sliced
1 TB rice vinegar
1 tsp sugar
Kosher salt and freshly cracked pepper to taste

Throw everything in a processor and have a go.
Cover and refrigerate for at least an hour for the flavors to meld.

That's the ticket!
 Here's what I prepared:
Romaine leaves, torn
Iceberg lettuce, torn
Spinach leaves, stemmed
Perfectly boiled shrimp
(Thanks Mr. H.!)
Avocado slices bathed in lime juice
Thinly sliced Santa Fe pepper from my garden
which was labeled as a sweet red bell.
Microgreens, spicy and mild, from a deck planter
Sliced grape tomatoes

 Loving the colors here!

 Add the dressing.

 I love Mama Hawthorne's bowl in the background.

 You are getting sleepy...Beau ...
 Veeeery veeeerrry sleeeeeepy.
 Let it go, Beau.
 There ya go, baby.

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