The Fearless Cooking Club celebrated spring with all things eggs. As mentioned in my blog a couple of weeks ago, eggs are a hot ingredient everywhere in comfort food recipes. Cholesterol aside, eggs are making a comeback as a excellent protein.
All club members brought a dish that used eggs and we had quite a variety of choices:
- Deviled eggs – two versions
- Aioli with vegetable chips
- Eggs Benedict
- Cheese Soufflé
- Holiday egg casserole
- Mediterranean Spinach bake
We had cooking lessons with the soufflé, hollandaise sauce, and the aioli. One member broke out the 1943 original Joy of Cooking to make soufflé the old school way. Irma Romabauer’s tip was to not butter the soufflé dish although another source said to butter the soufflé dish. I am going to withhold any opinion because I’ve never made a soufflé before. Further research for perfection to come later.
The eggs benedict, Anne Burrell, from Secrets of a Restaurant Chef on the Food Network version was accessed. It was a fabulous recipe that was very similar to the Joy of Cooking recipe I’ve used in the past. The hard part is putting all the ingredients together and getting it served onto the table warm.
Hollandaise is a hand whipped egg yolk, lemon juice and butter mixture. We followed the Anne Burrell recipe to a “T” and it turned out fabulously. I was just watching The Pioneer Woman on Food Network and she made hollandaise in the blender. That was a new and inventive technique I hope to try in the future!
We invited friends and family members in sharing all the creations. As you can see there was a lot of food to eat! Happy Spring!
Next month we will be celebrating Greek Easter which is celebrated after the Traditional Christian Easter. I’ve never made Baklava before so we will be getting a lesson in that. I will also be checking out a Cookie Cutter Club bi-annual meeting. Stay tuned in April.