V.21 No.20 | 5/17/2012
JO-H / CC BY 2.0
Hollandaise for dummies
By Ari LeVaux [ Sun May 20 2012 9:00 AM ]
The chickens are laying again, the greens and onions are up, and the days are getting longer: Brunch season is here. I've been practicing a simple dish of poached eggs served on a bed of spinach and asparagus, garnished with crispy pieces of salt pork or bacon. Sometimes I drench the whole business in a blanket of hollandaise sauce. Or more often, it’s a blanket of failed hollandaise that I resurrect to perfection with mayonnaise and a microwave. Read all about it in this week’s Food section.
Tanner Louis & The Aviators • country at Dirty Bourbon
Premiere Screening of 48 Hour Films! Group A at KiMo Theatre
One-Year Anniversary Party at Fat Pipe ABQMore Recommented Events ››