Hollandaise Over Everything

My hollandaise sauce
(after a lifetime of whisking).

I'm obsessed with hollandaise sauce. This is something that I accept of myself, because I know that I will order absolutely anything from a restaurant if there is hollandaise sauce on top. I would drink it with a straw, even though that would put me in a 'hollan-daze'. I would pay for the re-write of a Frank's RedHot commercial so that hollandaise could finally receive the publicity it deserves. I would spend more time telling you what I would do with hollandaise sauce, but my word count would max. out.

Going to buy meat is always an event for me. The drive out to a farm or store is at least 30 minutes and I try to do some advanced menu planning so I only have to make the trip every other week.

This week I picked up some fresh trout and, among other things, a dozen duck eggs. Duck eggs are delicious. They are richer in flavour and higher in protein than chicken eggs (click here for a quick guide to egg comparison.) They are also higher in fat, making the duck egg perfect for a thick, creamy hollandaise sauce that you can pour over anything or everything, including a beautiful baked trout fillet.

Hol-lain-daise O-ver Ev-ery-thing.

Trout is easy. It bakes quickly in high heat, which is ideal since hollandaise requires a bit of time and attention. As for the veg, anything goes. Asparagus would be nice in the spring, green beans would work any time, but on this occasion, I'm having mine with a sauté of organic king oyster and shiitake mushrooms (and a glass of Chardonnay.)

Get the recipe here.

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Warm Winter Quiche

The final product:
winter quiche and greens

How perfect is Quiche?

It’s full of protein, super versatile and it reheats well – I would consider it a fridge staple.

I feel that most people see Quiche as a Spring or Summer dish, but it’s amazing served with a side of greens on a chilly Winter evening. In most cases, all you need are a few pantry staples. Flour, oil, eggs, milk and salt are the perfect backdrop for any flavour combination. Any blend of vegetables, herbs, meat or cheese will do. Whether you want to get creative or just use up what's left in the fridge, Quiche is the answer.

Prepping some of my ingredients:
baby kale, shredded oak, eggs, garlic.

I haven’t seen this much snow on the ground in years. Of course it's snowed, but it hasn't stayed the way it has this year. This Winter feels like the real deal. I’ve been in total hibernation mode and that is being echoed in my kitchen, so I created a Warm Winter Quiche with wilted greens to amp up my energy level. Kale, Swiss Chard and Spinach are the stars of this dish, but the pan-roasted garlic and melted Oka had my kitchen smelling warm and inviting.
Toss some mixed greens with a little olive oil, salt and pepper while your Quiche is cooling. Pour yourself (and your guests) a glass of wine. Now, your Quiche is ready to slice and serve. Enjoy!

Get the recipe here.

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