Egg Benedict

Egg Benedict

Ingredients

1 teaspoon chopped fresh tarragon leaves

½ banana shallots, minced

30ml champagne vinegar or rice vinegar

30 ml dry white wine

2 egg yolks

56gm butter, melted

Salt and pepper

For reduction- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Poached egg

2 eggs

30ml vinegar

10gm salt

1.5L water

In a sauce pan boil the water with vinegar and salt.Reduce to simmer once boiled.crack the eggs in to a bowl and pour carefully into the hot water. Remove with a perforated spoon and have it with English muffin, smoked salmon, sautéed mushroom, roasted cherry tomatoes, greens and a cup of Americano!

Ratatouille

Ratatouille

Ingredients 

30 ml olive oil

1 onion(white or yellow) sliced 

1 red bell pepper, cut into one inch squares
1 yellow pepper, cut into one inch squares

1 eggplant, cut into 1/2 inch cubes

1 zucchini, cut into 1/2 inch cubes

2 cloves garlic, minced

450gm tomatoes, chopped

7 gm fresh thyme, chopped

salt and pepper

30gm fresh basil, chopped

How to:-

1. Arrange all the vegetables nearby the cooking range.

2. Heat olive oil in a heavy pot on medium heat.Add onions to oil,stir for four minutes.

3. Add bell peppers, stirr for another four minutes then eggplants, stirring well to coat it with oil. At this point all the olive oil will have soaked into the eggplant, so stir often to keep them from burning.

4. Add zucchini and stir it in once the eggplant has softened a bit.

5. Add the garlic to the vegetables, stirring well for  three minutes and the tomatoes too.Mix the thyme along with salt and pepper to taste. Stir well and cook for two more minutes.Turn down heat and cover the pot. Simmer until everything is soft and well blended (about 40 minutes)

6. Stir in basil and remove from heat.