TOMATO CREAM SAUCE FOR RAVIOLI, TORTELLINI, OR GNOCCHI  

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For me, there are only two sauces that truly compliment cheese ravioli, tortellini, or gnocchi. The two sauces being tomato cream and gorgonzola cream. So, the other evening at a local Italian restaurant, Mr. C. was hungry for ravioli, so he ordered ravioli that came in a fantastic tomato cream sauce. And I had my mouth set for gnocchi smothered in creamy gorgonzola sauce. So, that’s what I ordered.  

Now, gorgonzola sauce, I can make at home. But a good tomato cream sauce, nope. Not until now.

Oh, I’ve tried over the years to come up with a good recipe. Using vodka, not using vodka. One with multiple ingredients, one with only 5 ingredients. Yup, I’ve given it my best. But none before had the depth of flavor I was looking for.

But after once again tasting a luscious tomato cream sauce, (I swiped a ravioli off Andy’s plate), I knew I had to try again.   

So, I went online and found several recipes that looked good. I ended up slightly modifying a recipe I found on theburntbuttertable.com site.

So, if you too love tomato cream sauce, I suggest you give this simple recipe a try. The sauce is truly delicious with that wonderful depth of flavor that was missing in my other attempts.

And in case you too are crazy for gorgonzola cream sauce, please check out my recipe entitled Ricotta Cheese Gnocchi in a Gorgonzola Cream Sauce. I’m sure you will like that fantastic pasta dish too.

But do not deceive yourself. Neither of these recipes are low fat. (They are “cream” sauces after all.) But for an occasional treat, there is just no finer way to put on weight. And believe me, I am the grandmaster at adding pounds one creamy mouthful at a time!

Well, that’s it for now. I’m about to go build cornbread to go with the chili I’m serving for tonight’s dinner. I mean really, how could I expect Mr. C. to eat chili without a side of cornbread slathered in butter. Inconceivable!! And of course, for the chili toppings – grated sharp cheddar cheese, sour cream, and chopped green onions.  

And as always from our home to yours, peace and love to all.

2 T. extra virgin olive oil

4 T. (½ stick) unsalted butter

½ small white onion, finely chopped

4 garlic cloves, finely diced

1 tsp. anchovy paste

pinch kosher salt

freshly ground black pepper

1 small can tomato sauce (preferably Italian tomatoes)

2-3 T. tomato paste (preferably Italian tomatoes)

1 c. heavy cream

½ c. half & half

1-2 T. fresh lemon juice

1/3 c. finely grated Parmesan cheese, plus more for table

6-8 oz. al dente cheese ravioli, tortellini, or gnocchi (depending on how “saucy” you like your pasta)  

Heat the olive oil and butter in a medium sized heavy pot over medium-low heat. Add the onion and cook until very soft. Add the garlic, anchovy paste, salt, and pepper. Cook for a minute.   

Add the tomato sauce and tomato paste and whisk to combine, cooking for a minute or two.

With the heat on low, add the cream and half and half and whisk to combine thoroughly. (The cream should never go past a very gentle simmer.)  

Add 1 tablespoon of the fresh lemon juice, taste, and add more if desired.

Remove from heat and stir in the finely grated Parmesan.   

Add your drained pasta straight into the sauce with a splash of pasta water if necessary. Let the pasta bubble away in the sauce gently for a minute or two to thicken the sauce.  

Taste and adjust seasoning if required.

Serve with extra Parmesan.  

   

CANDIED GINGER AND ALMOND BISCOTTI

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There is one type of baked good that goes so well with coffee that it ought to be a misdemeanor not to serve the two together. I mean really, what is coffee without a biscotti on the side? Just coffee, right?! But when the two are served together, then it becomes a match made in heaven. And the best way ever to start a day! 

So, when thinking about which of my several recipes for biscotti to make for our upcoming trailer trip, I decided to think outside the typical biscotti box. And this, non-traditional Italian cookie recipe is what I came up with. Sure, it’s still a biscotti, doubled baked and all, but the flavor is more like you would find in candied ginger shortbread. So, this is basically Italy and Scotland sharing an adventure together. And I’m telling you the truth, they make a great team!

So, next time you want to liven up your biscotti repertoire, I suggest you give this recipe a try. But be warned. These are very gingery cookies. If you are not a true ginger lover, these are probably not the cookies for you. Or if you have young children, I’m sure they would not appreciate the flavor either.

But if you love Candied Ginger Shortbread (recipe on site), you will definitely love these biscotti. And have no fear, just like my other biscotti recipes, these cookies are not jaw breakers.

So, enough for today. It’s gray outside, with sprits of rain every so often. Not enough to add to the water table, but enough to warrant carrying an umbrella had either of us the energy to go for a walk. Which we don’t.

But hey, it’s May. Our lilacs are in full bloom and perfuming the air with their lovely scent. (In the picture below, this is part of the view I see from my desk. The lilac bush being dead center in this picture. No mountains today, but they’ll come back. They always do!)

And I’ll come back again too. But until then – peace and love to all.

2 c. unbleached all-purpose flour, fluffed

1½ tsp. baking powder

1 tsp. ground ginger

¼ tsp. kosher salt

⅔ c. finely chopped candied ginger

½ c. (1 stick) unsalted butter, room temp.

⅔ c. granulated sugar

2 lg. eggs

1 tsp. vanilla

1 c. finely chopped almonds

Place a piece of parchment paper on a large baking sheet. Set aside.

In a small bowl whisk the flour, baking powder, ground ginger, salt, and candied ginger together. Set aside.

In a large mixing bowl beat the butter and sugar together until light and fluffy. Add the eggs and vanilla and then slowly mix in the flour mixture. Add the almonds and mix just until blended.

Divide dough in half and using your hands, form each portion into a flat rectangle about 12-inches long and 2½- inches wide on the prepared baking sheet. (I kind of roll the dough into a long round tube before placing it on the baking sheet. Then I pat it into the shape described above.)

Bake in a pre-heated 325-degree oven for about 30 minutes, until lightly browned.

Remove from oven and allow to cool for 5-6 minutes on the baking sheet. Then cut into 1-inch-thick slices.

Place the slices cut side down back on the baking sheet. Bake for 10-12 minutes or until firm.

Remove from oven and cool on wire racks. Store in an airtight container.

CHARCUTERIE BOARD

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Charcuterie refers to cured or smoked meats, i.e. prosciutto, sopressata, Genoa salami, etc. Technically, a traditional charcuterie is simply a plate of thinly sliced cured meat offerings.

But the term Charcuterie Board has evolved over time to include not only thin slices of salami etc., but also multiple spreads for crostini and crackers, various types of cheeses, dried and fresh fruits and vegetables, olives, nuts, and condiments such as chutney, mustard, flavored honey, and sweet and savory jams and jellies. Just about any food item that is easily served as finger food or eaten spread on a cracker or crostini. And therefore, the possibilities are endless.

The charcuterie board you see pictured above was assembled by our dear friends Phyllis and Tim for the 70th birthday celebration of our mutual friends Margo and Jim. And not only was it a work of art, everything on “the board” was super delicious.

So, after receiving permission from Phyllis to use a picture of her handywork, I decided to share with you some suggestions for spreads and specialty items posted on this site that would be perfect next time you were inspired to serve a charcuterie board at one of your gatherings.

You know I love to share wonderful memories with you. And I hope this Charcuterie Board will stick in my memory for years to come. Along with a mental video of Phyllis putting this amazing appetizer spread together. It was so much fun to watch!

May you too have close friends and family with whom you build happy memories. And sharing delicious food is one of the best ways I know to make those great memories happen. So, cheers to my dear family and friends who make life just a bit better for everyone who is lucky enough to break bread with you. (You know who you are.) (And you also know that I love you to the moon and back!)  

And as always, peace and love to all.

SPREADS AND PÂTÉS

Kalamata Olive Spread

Cream Cheese and Chutney Spread

Blue Cheese, Cream Cheese, and Date Spread

Southern Pimento Cheese Spread

Neufchâtel Cheese and Olive Spread

Viennese Liptauer

Smoked Salmon Spread

Roasted Red Pepper Cheese Spread

Cheddar and Port Wine Spread

Sun Dried Tomato and Fresh Basil Spread

French Chicken Liver Pâté

Mushroom Pâté

Tapenade

Homemade Ricotta Cheese

CROSTINI AND CRACKERS

Cheddar Pecan Crackers

Pecorino Romano Shortbread Crackers with Thyme

Parmesan Crackers

Crostini (Made with Chewy Sourdough Baguettes, Thin Sourdough Baguettes, Soft French Baguettes, or Classic Italian Baguettes. (All recipes for these breads found on this site too.)

MARINATED CHEESE

Marinated Goat Cheese

Marinated Feta Cheese Cubes

Marinated Bocconcini (small fresh mozzarella balls)

Marinated Mozzarella and Roasted Red Peppers

FANCY NUTS

Rosemary Roasted Cashews

Sweet and Spicy Glazed Pecans

Honey Roasted Nuts

JAMS AND JELLIES

Fig and Orange Jam

Bacon Jam

Caramelized Onion and Port Wine Jam

OLIVES

Savory Marinated Olives (recipe soon to be published)

ITALIAN VINAIGRETTE

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OK, I’ve made a lot of salad dressing in my time, but when I served a green salad last evening dressed with this vinaigrette, I almost forgot to eat anything else on my plate. The salad was just that good. And there had been nothing fancy about the ingredients in the salad. Just the normal suspects. No fancy cheese, nuts or seeds, croutons, etc. Just Spring greens, green onion, cherry tomatoes, diced carrot, and zucchini. And of course, this vinaigrette. And wow was it a flavorful salad. And the dressing had been so very easy to prepare.

I’m not going to keep you today. I know you have better things to do with your time than listening to me (at least in your head) go on and on about yet another recipe for salad dressing.

But I would encourage you to give this recipe from natashaskitchen.com a try. It is simply amazing.

And as always, peace and love to all.      

½ c. extra virgin olive oil  

3 T. white wine vinegar  

¼ c. Parmesan Cheese, finely grated

1 T. mayonnaise

1 tsp. granulated sugar

1 garlic clove, roughly chopped (if using a blender; finely chopped if shaking or whisking)

½ tsp. dried oregano (Mexican oregano preferably)

½ tsp. dried parsley

½ tsp. dried basil

½ tsp. fine sea salt, or more to taste

freshly ground black pepper

Small blender: Place in a small blender. Whirl until smooth. Transfer to a covered container. Refrigerate but serve at room temperature. Give a good shake before using.

Shaking or whisking: Place ingredients in a covered container. Shake or whisk until completely emulsified. Refrigerate but serve at room temperature. Give a good shake before using.

RISI E BISI (ITALIAN RICE AND PEAS)

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Sometimes you just need a quick and easy side dish. Nothing fancy, but still tasty. And for my money, this Italian staple fills the bill perfectly. But please note – this side dish is never going to be a rock star. But what it does deliver is simplicity and enough flavor to compliment any chicken, beef, pork, or seafood entrée. Basically, any main that requires a starchy companion.  

And don’t we all need that side dish that enhances the dining experience but doesn’t threaten to replace the main dish as the star of the show. Sometimes, all we need from a dish is for it to be a filler. Something to complete the meal, but not take away from the perfect chop, meatloaf, or fried chicken breast you are also serving.

Not all dishes need to be so exciting as to detract from the entrée. Think of all the wonderful meals you’ve eaten in restaurants. Not all the sides are fantastic. But rather, they are on the plate to be that other taste or texture needed so that your mouth doesn’t get bored.

I cannot count the number of times I have been halfway through a fantastic creamy rich pasta, for example, when all of a sudden, I would give anything for a whole different taste sensation. Perhaps a salad with a vinegar dressing or a hunk of crusty bread. Because, bottom line, too much of a wonderful flavor or mouth feel, no matter how much you like the dish, can suddenly become unappetizing.

So, keep this recipe in mind when you need a delicious and easy to prepare filler. And no, when I discussed this with the Risi E Bisi I prepared the other evening, it took no offence at being considered a “filler” dish. In fact, it took great pride at being considered one of the tastiest and creamiest starch dishes ever to be served with baked, fried, or braised meat or fish. (I truly enjoy talking with intelligent and sophisticated ingredients like Arborio rice. So much better than talking to a rutabaga, for example. Kind of like discussing the state of our nation with liberal conservatives or conservative liberals rather than radical zealots on the far left or far right of the political spectrum.)    

Well, that’s all I have to say for today. And for some of you, you might feel I have already said too much. If I have offended you in any way, I apologize. But I am going to continue speaking my mind. For me there will always be gray. And if someone or some cause only sees matters in white or black, with no consideration for gray, I see red!

But as always, I still wish peace and love to everyone.  

2 c. chicken stock

1 T. extra virgin olive oil

1 T. finely chopped shallot

1 cloves garlic, chopped

½ rounded c. Arborio rice

1 T. dry white wine

pinch kosher salt

freshly ground black pepper

½ c. frozen petite peas

¼ c. grated Parmigiano-Reggiano  

Place chicken stock in a small pot and warm over low heat.

Heat a medium sized heavy pan over medium heat. Add extra-virgin olive oil and shallot. Cook for a couple of minutes. Add garlic. Sauté for 1 minute, then add the Arborio rice.

Toast the Arborio rice for about 2 minutes, then add the wine, salt, and pepper. Quickly ladle in ⅓ cup of the stock. Bring to a simmer. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, about 22 minutes.

Stir in peas and cheese and taste and adjust seasoning. Serve immediately.

MEATLOAF

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If there is one dish that everyone from a gourmet to a person who favors simple food can agree upon, it’s meatloaf. Now, the ingredients may differ a bit from one category of eater to the other, but the fact remains. Almost everyone loves a good meatloaf.

So, when I woke up yesterday morning wondering what to make for dinner, meatloaf immediately came to mind. It’s easy to prepare, and there are a wide variety of side dishes that compliment this entrée. One especially came to mind (Risi E Bisi – Italian Rice and Peas) since I had just read about the dish in the book I am currently reading.    

The book takes place in Venice and what the family of the protagonist eats for lunch or dinner is often included in the narrative. Not the recipes unfortunately, but enough of a description to make me either reluctant to even think about fixing it or eager to go directly to my kitchen and make like a cook.

The mystery series is written by Donna Leon and the protagonist is Commissario Guido Brunetti. The title of the book I am currently reading is “Unto Us a Son Is Given”. (Great reading BTW. I highly recommend this series if you are a mystery nut like me!) (And Risi E Bisi turned out to be as delicious as suggested by the author. I will be sharing this recipe with you in the near future.) But back to meatloaf.

This is not a new recipe. In fact, it is already on this site under the tantalizing title – Old Fashioned Meatloaf.

But never-the-less, I thought it might be a good idea to remind you of the merits of meatloaf lest you had forgotten this simple dish in your quest for new and exciting taste sensations. Not that I don’t go that route myself at every opportunity. But sometimes it’s just nice to sink your teeth into an old favorite.

May you too have many favorite dishes from which to choose.  

And as always, peace and love to all.

1 c. finely chopped onion

½ c. dried breadcrumbs (I use Italian breadcrumbs)

1 T. dehydrated parsley

1 tsp. seasoned salt

1 tsp. granulated garlic

freshly ground black pepper

¼ tsp. ground savory

1 lg. egg

¼ c. milk

1 lb. bulk sausage (breakfast or sweet Italian)

1 lb. lean ground beef

2 T. brown sugar

⅓ c. ketchup

In a medium sized mixing bowl, stir the onion, breadcrumbs, parsley, seasoned salt, granulated garlic, pepper, savory, egg, and milk together. Gently stir in the sausage, then the ground beef. (Don’t overwork the mixture.) Form into 2 loaves and place on a small, rimmed baking sheet.

Bake for 30 minutes in a pre-heated 350-degree oven. Remove from oven and spread with brown sugar and ketchup that have been stirred together. Return pan to oven and bake for another 20 – 25 minutes. (Don’t over bake.) Internal temperature should be 155-160 degrees.

CHOCOLATE CHERRY CAKE (almost from scratch)  

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This past Sunday, we had our grandson Ivan up for dinner. I asked if there were any special requests. Without hesitation he answered the Chocolate Cherry Cake from my first cookbook. And since he had recently had a birthday, I decided a birthday cake would be absolutely perfect. So, instead of baking this cake in a bundt pan or a 9×13-inch cake pan, I used 2 (8-inch) square pans. One glass and 1 disposable aluminum that I could send home with him.

What a remarkable and wonderful young man he has become. We thoroughly enjoyed his company and can’t wait to spend more time with him. But I had to confess that this was not the original recipe from my cookbook. You can find that recipe using a cake mix under Chocolate Cherry Cake. Oh, and BTW, this recipe makes a much more delicious cake than when a cake mix is used. Go figure!   

Now, having made chocolate cherry cakes using a cake mix for more years than I care to disclose, I decided to go online and see if other bakers more qualified than I am to play mad scientist had come up with an alternative to using a packaged cake mix containing preservatives, artificial flavors, and more sugar than necessary. Another consideration being that some of the leading manufacturers have reduced their cake mixes from around 18 ounces to around 15 ounces. So, using a cake mix at this point is a bit iffy because the proportion of dry ingredients to wet ingredients has now been altered.

Unlike bread dough, where yeast is the leavening agent and you can more easily play fast and loose with additives or deletions, cake batter is a precise combination of ingredients. In fact, a cake recipe is a scientific formula in which the ingredients are combined in a certain way to form the cake’s structure.

So, to the internet I proceeded. And with my guardian angel firmly affixed to my right shoulder, I found this recipe on thesouthernladycooks.com site. Of course, I changed things up a bit, but the main recipe is straight off the site.

The only thing I still want to do is figure out how to make 21 ounces of cherry pie filling from scratch. So, when, and if I succeed, I will add that homemade version to this recipe.

Well, that’s it for today. The morning rain shower has gone elsewhere, and the sun is now shining. There are still clouds in the sky and over the mountains, but Port Susan Bay is blue and calm. The cats are taking their morning siestas, Mr. C. is reading, and I am doing what I love best. Typing up another recipe and sending all of you my best wishes for continued peace and love in your life.

For the cake:

2 c. unbleached all-purpose flour, fluffed

1½ tsp. baking soda 

½ tsp. sea salt

¾ c. pure cocoa

1¼ c. granulated sugar

2 lg. eggs

½ c. (1 stick) unsalted butter, melted

1 c. buttermilk

1 tsp. vanilla extract

1 tsp. almond extract

1 (21-oz.) can cherry pie filling

In a large mixing bowl whisk the flour, baking soda, salt, cocoa, and sugar together. Mix the eggs, melted butter, buttermilk, vanilla extract, almond extract, and cherry pie filling together in a separate mixing bowl. (I don’t use a mixer with this recipe.) Add the wet ingredients to the dry ingredients and mix just until all ingredients are wet. 

Pour into a lightly greased 9 x 13-inch cake pan. Or prepared bundt pan. Or two 8-inch pans.

Bake in a preheated 350-degree oven for 40-50 minutes or until a pick comes out clean. Don’t overbake.  

Remove from oven and let cake cool before frosting.

For the frosting:

¾ c. granulated sugar

¼ c. evaporated milk

3 T. unsalted butter

pinch salt

½ c. semi-sweet chocolate chips (or chocolate chips of choice)

1 tsp. vanilla extract

Combine sugar, milk, butter, and salt in pan on top of stove.  Bring to boil and cook for 1 minute.  Remove from heat and add chocolate chips and vanilla.  Stir with spoon or whisk until chips are melted. Spread with an offset spatula evenly over cooled cake. Don’t doddle. This frosting sets up quickly.

        

MEXICAN TOMATO AND GREEN CHILI (FIESTA) DIP

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I try very hard not to make a pig of myself when I taste something super delicious for the first time. Really, I do. But being only human, I kind of turn into a zombie and simply get lost in the moment. And that’s exactly what happened the first time I tasted this dip.

We were at our good friends Jim and Margo’s home to watch the Super Bowl.

Now, something you should know about me, I could care less about football. I mean really, grown men destroying their bodies just to carry a ball into a designated area established by other men who have probably never been asked to hurt themselves for the entertainment of others. If it were me, I’d say “you want the – – – –  ball in the end zone – do it yourself”! Apparently, I just don’t get it!  

Anyway, we were invited to join the fun, along with dear friends Tim and Phyllis, for an afternoon of food, drink, and friendship. And coincidentally – football.

So, while the others were glued to the TV, I ate way more than my share of Phyllis’s wonderful dip. (Well, I had to do something to stay occupied!) (Then of course I had to ask for the recipe.)

This is not exactly the recipe Phyllis gave me, because I used what I had on hand without having to make a special trip to the grocery store. But all the ingredients from the taco seasoning through black pepper can be replaced by using a package of Fiesta Ranch Dip. Regardless, this is a very simple dip to prepare. And well worth the effort.

So, if you too love a good creamy dip, this is the recipe for you.

Well, that’s it for today. And sorry for trashing football. I know there are millions of you out there that love the sport. Now if we had been watching soccer, that would have been an entirely different story. I love soccer. As the saying goes – to each his (or her) own.

But to all, peace and love from my home to yours.   

2 c. sour cream (Mexican sour cream preferably)

1 (10-oz.) can Rotel original (diced tomatoes with green chilies) drained

1 tsp. taco seasoning

1 tsp. dry chives

1 tsp. dried parsley

¼ tsp. granulated garlic

¼ tsp. granulated onion

¼ tsp. seasoned salt

freshly ground black pepper

½ – 1 c. grated sharp cheddar cheese (your choice)

Combine all ingredients. Refrigerate for a couple of hours but bring to room temperature before serving with tortilla chips.

SEARED SCALLOP FETTUCCINI

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We love scallops. We love pasta. We love lemons. We love capers. Put ’em together and what have you got? Bibbidi-bobbidi-boo. (Feel free to sing along with Cinderella’s Fairy Godmother and me if you like.)  But in this combination, instead of “Salagadoola Menchicka Boola”, you get “Scallops Nofoola Mucha to Droola” – Bibbidi-bobbidi-boo! (And no, I can’t help myself sometimes!)

But seriously, this simple recipe makes for some mighty fine eating. Serve a green salad or steamed veggie on the side, and dinner is ready before you can remember why in the world you still remember that stupid song from Cinderella and can’t remember why you walked in your pantry 75% of the time! Need I say more? I thought not!

Well, that’s it for today. We have nothing on our calendar today which is just fine with both of us. I mean really, is a bit of boredom too much to ask?

I hope you enjoy this recipe. (And in case you don’t notice immediately, there’s no heavy cream in this sauce. I gave myself a gold star for that very reason!)  

And as always, from my kitchen to yours – peace, love, and fine dining to all.

½ lb. sea scallops (small flash frozen are perfect for this dish)

kosher salt

freshly ground black pepper

3 T. unsalted butter, divided

2 cloves garlic, minced

2 T. flour  

1 c. chicken broth

1 c. whole milk

½ tsp. fresh lemon zest

3 – 4 T. fresh lemon juice

¼ c. freshly grated Parmesan cheese, plus more for garnish

2 T. capers, liquid drained

6-8 oz. fettuccini, cooked al dente (save some of the pasta water)

1 T. finely chopped fresh parsley

Pat scallops dry with a paper towel and lightly sprinkle with salt and pepper.

Melt 1 tablespoon of the butter in a large, heavy skillet over medium-high heat. Add seasoned scallops and sear for about 2 minutes on each side. The bottom and top should be a light golden brown. (You don’t want to cook scallops too long, or they will be tough. It’s actually better if they are a bit underdone.)

Transfer the scallops to a container and cover loosely with aluminum foil to keep warm.

Add the remaining 2 tablespoons of butter to the pan. Add the garlic and cook for 1 minute. Whisk in the flour and cook for 2 minutes.

Then whisk in the chicken broth and whole milk making sure there are no lumps. Raise heat to medium and let simmer for 2 – 4 minutes, or until the sauce thickens. Whisk the entire time.

Reduce heat to medium-low, and whisk in the lemon zest, lemon juice, and Parmesan cheese. Once fully combined, remove from heat and gently stir in the seared scallops, capers, and hot al dente pasta. Add pasta water if needed to achieve desired sauce consistency. Taste and adjust seasoning. 

Serve immediately topped with fresh parsley and pass Parmesan cheese.

ROASTED ASPARAGUS WITH BLENDER HOLLANDAISE SAUCE

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I decided to post this recipe in time for Easter dinner because there is no better combination of veggie and sauce to compliment ham than asparagus drizzled with homemade hollandaise. And I’m sorry that I didn’t think to post this, like 5 days ago, when you were still in the menu planning process. But better late than never, as the old saying goes.

So, assuming many of you have already purchased asparagus to serve tomorrow, I hope you give this recipe a try. Especially if you have been afraid of making homemade hollandaise and settled for a package mix. Do not ever buy a packaged mix again! Because this sauce is stinkin’ easy to make. And it turns out perfect every time! And, yes, Julia Child would have been mortified if anyone had recommended she make this mother sauce in a blender. But she’s (unfortunately) not with us any more to set you straight. So, you will just have to be brave and make hollandaise my way. And I know you will thank me.

Well, that’s it for today. We are having a band rehearsal/video making session here tomorrow (Easter) and then having dinner with our dear friends Mark and Vicki after that. I’m making Twice Baked Potatoes (recipe on this site) and this asparagus recipe as our contribution to the meal.

May you too have a joyous and friend and family filled Easter celebration. We need celebrations, especially now with all the conflict our dear planet is currently experiencing. So, if you can make it just a bit better for someone, even for just a few hours, you might just be that ray of sunshine desperately needed by that person.

As always, peace and love to all.    

For the Asparagus:

1-2 lbs. fresh asparagus

1 T. extra-virgin olive oil

¼ tsp. kosher salt

freshly ground black pepper

Trim the woody ends from the asparagus. Discard or save for another purpose. (Like my Creamy Asparagus Soup with Garlic Croutons.) Cut the remaining spears into 1-inch diagonally cut pieces or leave them in one piece. Your choice.

Spread in a single layer on a shallow baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat thoroughly.

Roast in a pre-heated 450-degree for about 10 minutes or until lightly browned and tender. Give the pan a good shake about halfway through the roasting time to help brown the asparagus pieces on all sides. Serve hot or at room temperature drizzled (liberally) with Blender Hollandaise.

For the Blender Hollandaise:

4 lg. or extra lg. egg yolks

½ tsp. kosher salt

½ tsp. dry mustard

1 T. fresh lemon juice (don’t even think about using the bottled stuff)

dash hot sauce, opt. (I use Frank’s RedHot sauce)

½ c. (1 stick) unsalted butter

Put all ingredients in blender except butter. Cover and whirl for 30 seconds.

Melt butter on the stove until very hot.

Add to blender in a steady stream through the little lid in the big lid until mixture is completely emulsified.

Serve warm or at room temperature.

If you have any left-over Hollandaise, (lucky you) refrigerate until ready to use. Bring to room temperature before serving. Great dolloped on scrambled eggs. Just sayin’!