A few nights ago I made a delicious three course meal, which has become one of my favorites and I plan on bringing back this recipe again.
First you want to gather all the food for your cooking, this makes it less hectic and cluttered later.
And always have a good cutting board and knife:
Don't forget the cookbook!
Hollandaise sauce is delicious and can become quite easy and foolproof if you make it using a blender.
First you get three eggs together:
Then you get the blender and add pepper and 1tb of Lemon Juice:
And of course Butter!
Blend the eggs together
Now you heat the butter very hot, and while the blender is going (make sure to keep the the lid on, with a small opening in the middle) add small amounts of the butter and it should thicken to make the sauce.
While I was doing this I was boiling water, oil, and salt for the Asparagus.
Once the Asparagus is done, you have your first course.
For the side I made prosciutto on hard rolls topped with cheddar cheese. I put them in the oven for ten minutes to let the prosciutto crisp.
Next I started the paprika base for the onions, On the side I also started the cream sauce that I put over the Chicken to contrast the paprika flavor.
The paprika base included Butter, onion, paprika and pepper. I let that simmer for a 8-10 minutes.
The cream sauce has
1/4 cup white stock
1/4 white wine
1 cup whipping Cream
Salt& pepper
Lemon Juice& Parsley to taste.
Step One
Boil down stock and wine
Step Two
Add cream and continue to simmer until it thickens a bit.
Then I put the paprika mix and the chicken on the stove for a minute or two and then in the oven for 15-20 minutes at 400 degrees.
I also made rice that I seasoned with shallots and onion.
Viola! The finished product
Part 2, after tasting, quite yummm...
