My brother was making eggs benny at mum & dad’s this morning, and I thought “I could do that”. So I did.
The hollandaise sauce was a little bit harder than I originally anticipated (the best French foods always are – macarons immediately come to mind). I ended up making it twice, the first batch separated while I was whisking in the lemon juice over the double boiler. I didn’t have enough real butter left to make the second batch, so I used mostly block margarine. It seemed to work perfectly, I kept the heat down a lot lower and removed it from the heat entirely until it was ready to serve but it gelled and separated as it was sitting on the eggs. Hmmm.
I had some fresh basil and organic baby tomatoes from Pete’s Frootique that needed to be eaten up and Caprese salad might just be one of tastiest treats I’ve ever had the pleasure of eating so that was the inspiration behind today’s brunch.
I used a No Name english muffin from Superstore (the perfect texture and weight for a stay-crispy base), layered four strips of slow-fried bacon and two slices of firm mozzarella underneath two soft poached eggs (four minutes), poured over the hollandaise and placed two basil leaves and a sliced baby tomato on top. Despite the separation of butter and egg yolk, the hollandaise surpassed anything I’ve ever experienced in a restaurant with its creamy, salty smooth flavor and a hint of lemon.
Get the recipe I used for hollandaise here from Katherine Martinelli’s blog.
To celebrate our first anniversary we ate a tasty breakfast at Two If By Sea the day before, then ventured south down to Wolfville, Nova Scotia. Home to Acadia University and the heart of Nova Scotia wine country we visited Foxhill Farm cheese factory before going to tastings at Luckett Vineyards which opened last year and Muir Murray estate winery. There was no production at Foxhill but we got to sample all of their cheeses and three flavors of quark (they make an amazing Parmesan and a peppercorn Gouda!) We bought herb and garlic quark and paired it with Tim Hortons everything bagels for a quick lunch. Quark is similar to cream cheese, with a very light and whipped texture and half the fat. Completely delicious!
Our first winery we visited was Luckett Vineyards, founded in 2010 by famous Pete’s Froutique owner Pete Luckett. I am all about well designed elements and their bottle labels complete with a telephone booth in the middle of the field had me hooked. We sampled seven varieties of red and whites and one ice wine and came home with our favorite white – L’Acadie Blanc.
The second Muir Murray was not very impressive, the doors were open and there were flies everywhere. Most importantly the three whites we tried did not make the cut and the atmosphere made us anxious to leave.
We finished the evening off with a tour of Domaine de Grand Pré and dinner at the fantastic on site restaurant, Le Caveau. Pics to follow!
Kiwi-lime ice pops, local Foxhill Farm non-homogenized milk in reusable glass bottles, ripe sweet valley strawberries in season and deep deep red to the core, re-discovering chocolate chip Clif bars, eight new glass jars for pastas, flour, sugars, soy protein powder, oatmeal, and the always tasty ‘Craisins’, family picnics at Point Pleasant Park, days on the beach with Nate watching him surf at Lawrencetown, chowder made with fresh cream, Foxhill milk and the best haddock, lobster, scallops, shrimp, bacon, and garlic the province has to offer. This is what summer is made of!
Simple toppers: salt, ground pepper, butter
Local Red Spuds: Skins infused with flavor and fluffy meaty insides
Rubbed with olive oil and salt, baked at 350F for one hour
Ready to eat!
Local Salty Scotsburn Butter
Nothing says desert like a glass of cold milk and Pillsbury oven-ready cookies 😉
By the time the heat of summer has finally left our apartment, I always start drooling over all of the lengthy oven-baked goodies I’ve been missing out on for a few months. The chilly weather we’ve been enjoying since Hurricane Earl swept the hot humidity away has had me baking cakes, stuffed chicken breasts, trifles, mini casseroles, and most recently – baked potatoes. Last week Nate & I had supper at the Keg, indulging in mouth watering steaks and baked potatoes smothered in sour cream, butter, green onions and bacon bits. Memories of the fall fair, delicious home cooked dinners at Grams, and when-can-I-eat-this-again kept going through my mind the whole time. Which is why we have a 10lb bag of spuds in the bottom shelf of the fridge, waiting to be baked and devoured.