I love British and Irish cooking. It's very basic and the Shepherd's pie is a favorite pub food type of dish. This is a delicious and intriguing variation on it. I thought of the combination of apple, cheddar and beef and thought it would be good. I'm glad I was right. The mushrooms and the carrot give a little bit more variety to the texture without detracting from the play of sweet and savory flavors between the main three actors. If you can get it, serve with Branston Pickle--it's divine.
serves: 4-6
prep time: 1 hour
cook time: 30 min
Ingredients Crust:
4 lb's Idaho or Russet potatoes, peeled
2 eggs
2/3 c. bread crumbs, panko will due, or food process old stale bread
1/2 tsp salt
1 tsp onion powder
1/4 tsp black pepper
1/3 c. pan drippings (from filling below)
Filling:
2 lbs ground beef or sirloin/top round, sliced into 1 cm cubes
4 large granny smith apples, cubed; 1 cm
1 lb mushrooms, white or brown, halved or quartered
1 medium onion, coarsely chopped
4 carrots, coarsely chopped
2 tbsp worcestershire sauce
2 tbsp apple cider vinegar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
LAST:
2 c. cheddar cheese cut into 1 cm
Gravy Ingredients:
remaining liquid from cooking the filling (~ 1 c. maybe)
1 tbsp butter
3 tbsp flour
1 1/2 c. milk
1/4 c. dry sherry
salt to taste
worcestershire sauce to taste
Oven @ 400 F
Filling Method:
------------------
If the potatoes are very large, halve or quarter them. Boil until cooked and fork-tender.
While potatoes are cooking, use a large dutch oven and begin browning the beef. Add all the remaining ingredients except the cheddar cheese. Cover and cook on med-low for 10-15 minutes to cook all the vegetables. Once the carrots are cooked, you're good. Use a colander and drain the filling mix into a large bowl, saving the liquid.
Reserve 1/3 of a c. of the liquid for the mashed potatoes.
Gravy Method:
------------------
Begin making a roux out of the remaining liquid. Add 1 tbsp butter, 3 tbsp flour, and gradually add in 1 1/2 c. milk, the wine, and seasonings, stirring over a medium-low heat. Stir and cook until it's thick but still runs and has a light caramel color. Pour into the filling and mix it around.
Mashed Potatoes Method:
-------------------------------
Put the boiled potatoes in a mixing bowl and use either an electric mixer or potato masher. Add the eggs, seasonings, bread crumbs and liquid. Mash until relatively smooth.
Assembly:
Use roughly half of the potatoes to line the bottom of the dutch oven. The thickness should be 1/2 an inch (not quite 2 cm). Take the potatoes up the sides, making a 'crust' of mashed potatoes by about 4 cm. Layer in half of the filling and cover with half the cheese cubes. Add the other half of the filling on top, and spread the remaining half of the cheese. Spread the remaining potatoes over the top and sides, attempting to seal the filling on all sides with a crust of potatoes.
Bake in oven @ 400 F for 30 minutes, till crust is crispy and cheese is melted.
Serve with Branston Pickle
Friday, May 11, 2018
Thursday, May 3, 2018
Pulled Pork
1 teaspoon corn or sunflower oil
1 (5 pound) pork loin roast or pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
2 tbsp light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 tsp black pepper
1 tsp paprika
1/2 tsp liquid hickory smoke seasoning
2 large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
Put the oil in bottom of a slow cooker. Roll the meat around to coat.
Add all other ingredients and stir it well. Cook on high for 5 or 6 hours until the pork is starting to get tender and easily shreds with a fork.
1 (5 pound) pork loin roast or pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
2 tbsp light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 tsp black pepper
1 tsp paprika
1/2 tsp liquid hickory smoke seasoning
2 large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
Put the oil in bottom of a slow cooker. Roll the meat around to coat.
Add all other ingredients and stir it well. Cook on high for 5 or 6 hours until the pork is starting to get tender and easily shreds with a fork.
Friday, April 27, 2018
Tom Kha Soup
Ingredients
400 grams meat. Choose chicken, shrimp, fish, something else. beef or pork might be fine.
I've made this with chicken, shrimp and catfish, three different times. All are great.
1000 ml box of high-fat coconut cream
2 c. chicken/veggie/beef broth
Flavorings:
2 tbsp Tom Kha Soup Base -or- 1 thumb chunk of galangal (difficult to find)
4 or 5 stalks of lemongrass
6 kaffir lime leaves
½ teaspoon salt (to taste)
4 tablespoons of lime juice
3 tbsp honey
1/4 c. basil leaves
1 tbsp Thai/Vietnamese fish sauce
Veggies:
1 big white onion (or 2 small white onions)
4 small tomatoes
1 large leek, chopped coarsely, even the green parts, except for driest bits
1/2 large cauliflower, chopped into bit-sized pieces
200 grams of oyster mushrooms (I used 2 big handfuls)
4 or 5 red jalapenos, minced up
1 or 2 orange bell peppers
Instructions
First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
Next grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips. This is just going to help release its amazing fragrance.
Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
As your coconut milk begins to heat, move back over to your cutting board and slice up the chicken. I used 2 chicken breasts for this recipe. Slice the chicken into medium sized chunks - they can be kind of big in size.
Just before the coconut milk comes to a boil, add the chicken, and then add the other remaining 3 cups of coconut milk. Now, turn down the heat to a medium low, as you don’t want the coconut milk to heat too fast or burn.
Prepare your Thai chilies by peeling off the stems and then just slice them diagonally. Go ahead and add them directly to the soup.
Give the soup a quick stir, and then add about 200 grams of oyster mushrooms (it was about 2 handfuls for me).
Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1). Immediately toss the onions into the soup.
Next, cut your tomatoes in the same way as your onions, into thick wedges. Wait until your tom kha gai (ต้มข่าไก่) is just about to boil, and then add the tomatoes.
Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.
Now add about ½ teaspoon of salt to begin with (taste to add more)
Mix your tom kha gai slowly and gently, for about 5 - 10 minutes, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the soup. Give it a quick stir, and the cilantro will cook enough from the already hot soup.
The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice to the tom kha gai (ต้มข่าไก่). Again, just give it a quick and gentle stir, and it’s ready to be served.
Make sure you do some taste-testing to make sure it’s salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.
400 grams meat. Choose chicken, shrimp, fish, something else. beef or pork might be fine.
I've made this with chicken, shrimp and catfish, three different times. All are great.
1000 ml box of high-fat coconut cream
2 c. chicken/veggie/beef broth
Flavorings:
2 tbsp Tom Kha Soup Base -or- 1 thumb chunk of galangal (difficult to find)
4 or 5 stalks of lemongrass
6 kaffir lime leaves
½ teaspoon salt (to taste)
4 tablespoons of lime juice
3 tbsp honey
1/4 c. basil leaves
1 tbsp Thai/Vietnamese fish sauce
2 tsp minced garlic
1 big white onion (or 2 small white onions)
4 small tomatoes
1 large leek, chopped coarsely, even the green parts, except for driest bits
1/2 large cauliflower, chopped into bit-sized pieces
200 grams of oyster mushrooms (I used 2 big handfuls)
4 or 5 red jalapenos, minced up
1 or 2 orange bell peppers
Instructions
First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
Next grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips. This is just going to help release its amazing fragrance.
Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
As your coconut milk begins to heat, move back over to your cutting board and slice up the chicken. I used 2 chicken breasts for this recipe. Slice the chicken into medium sized chunks - they can be kind of big in size.
Just before the coconut milk comes to a boil, add the chicken, and then add the other remaining 3 cups of coconut milk. Now, turn down the heat to a medium low, as you don’t want the coconut milk to heat too fast or burn.
Prepare your Thai chilies by peeling off the stems and then just slice them diagonally. Go ahead and add them directly to the soup.
Give the soup a quick stir, and then add about 200 grams of oyster mushrooms (it was about 2 handfuls for me).
Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1). Immediately toss the onions into the soup.
Next, cut your tomatoes in the same way as your onions, into thick wedges. Wait until your tom kha gai (ต้มข่าไก่) is just about to boil, and then add the tomatoes.
Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.
Now add about ½ teaspoon of salt to begin with (taste to add more)
Mix your tom kha gai slowly and gently, for about 5 - 10 minutes, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the soup. Give it a quick stir, and the cilantro will cook enough from the already hot soup.
The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice to the tom kha gai (ต้มข่าไก่). Again, just give it a quick and gentle stir, and it’s ready to be served.
Make sure you do some taste-testing to make sure it’s salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.
Saturday, April 21, 2018
Blueberry Topped New York Cheesecake
Use a 10 inch spring-form pan.
Crust
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
Filling
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
4 ounces unsalted butter, room temperature
8 ounces sour cream, room temperature
1 3/4 cups granulated sugar
5 large eggs, plus 2 egg yolks
Zest of 1 lemon
1 teaspoon vanilla extract
Blueberry Topping
1 1/2 pints (3 cups) blueberries
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
Preheat oven to 375 degrees with rack in lower third of oven.
2. Butter bottom and sides of a 10-inch spring-form pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
3. In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
4. In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
5. Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
6. Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
7. To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
Blueberry Topping:
Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).
Crust
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
Filling
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
4 ounces unsalted butter, room temperature
8 ounces sour cream, room temperature
1 3/4 cups granulated sugar
5 large eggs, plus 2 egg yolks
Zest of 1 lemon
1 teaspoon vanilla extract
Blueberry Topping
1 1/2 pints (3 cups) blueberries
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
Preheat oven to 375 degrees with rack in lower third of oven.
2. Butter bottom and sides of a 10-inch spring-form pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
3. In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
4. In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
5. Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
6. Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
7. To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
Blueberry Topping:
Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).
Lemon Curd Pie
For the tart shell:
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
For the lemon curd:
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt
For the tart shell:
Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
Meanwhile, preheat the oven to 350 degrees F.
Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
For the lemon curd:
Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
Fill the tart shell with warm lemon curd and allow to set at room temperature.
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
For the lemon curd:
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt
For the tart shell:
Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
Meanwhile, preheat the oven to 350 degrees F.
Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
For the lemon curd:
Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
Fill the tart shell with warm lemon curd and allow to set at room temperature.
Tuesday, March 27, 2018
Blintzes, Cheese Filled
Makes ~6 large blintzes
Crepes
1 c. flour
2 tbsp sugar
1/2 c. buttermilk
1/2 c. milk
3 eggs
1/2 tsp vanilla
pinch of salt
Filling
4 oz cream cheese
1 c. whole milk ricotta cheese
1 egg
2 tbsp powdered sugar
2 tsp fresh lemon zest
Blend all ingredients for batter with electric mixer until smooth. Fry the crepes in a pan with a little butter. Pour each so it's roughly 8 inches across. Once the crepes are tacky in the middle, flip and fry for only 10 seconds. Stack all on a plate.
While the crepes cook, blend the filling ingredients.
Filling the Blintzes
Put a crepe on a flat surface and spoon 3 tbsp of cheese filling into the lower half. Fold the crepe over once, and then at each side. Turn the squared, filled portion over onto the not filled portion to make a roughly closed form. Place in frying pan with butter and fry in butter on med-low heat for 2 minutes per side, until the outside is crispy.
Remove and dust with powdered sugar, serve with fruit topping or sour cream.
Crepes
1 c. flour
2 tbsp sugar
1/2 c. buttermilk
1/2 c. milk
3 eggs
1/2 tsp vanilla
pinch of salt
Filling
4 oz cream cheese
1 c. whole milk ricotta cheese
1 egg
2 tbsp powdered sugar
2 tsp fresh lemon zest
Blend all ingredients for batter with electric mixer until smooth. Fry the crepes in a pan with a little butter. Pour each so it's roughly 8 inches across. Once the crepes are tacky in the middle, flip and fry for only 10 seconds. Stack all on a plate.
While the crepes cook, blend the filling ingredients.
Filling the Blintzes
Put a crepe on a flat surface and spoon 3 tbsp of cheese filling into the lower half. Fold the crepe over once, and then at each side. Turn the squared, filled portion over onto the not filled portion to make a roughly closed form. Place in frying pan with butter and fry in butter on med-low heat for 2 minutes per side, until the outside is crispy.
Remove and dust with powdered sugar, serve with fruit topping or sour cream.
Monday, January 15, 2018
Sauteed Kale and Eggplant with Hollandaise Sauce
Ingredients
6 c. chopped kale, coarsely chopped
1 chinese eggplant, peel in alternating strips, cut lengthwise in half, chop into 1/2 inch rounds
2 zuccini, cut in half lengthwise, and chop into 1/2 inch rounds
3 strips of bacon
1/2 of a large onion, chopped
olive oil
salt, black pepper
Hollandaise Sauce
2 whole eggs
2/3 c. butter
1/4 tsp dijon mustard
1/4 tsp tabasco sauce or a large pinch cayenne pepper
1 tbsp lemon juice
1 large pinch salt
Chop all veggies and cook bacon first in a dutch oven. Once the bacon is cooked, remove the strips, leaving the grease and add 2 tbsp of olive oil. Add the onion and eggplant. Saute on med-high fire for 2 minutes and add the zuccini. Cook for another 2 minutes and add the kale. Season with salt and pepper to taste. Chop the bacon coarsely and add it back to the pot. Cover it and steam for 5 minutes on a low fire.
While the veggies steam, use a blender to make hollandaise. Add all ingredients except butter to the blender. Blend it for 5 seconds to mix everything initially. Put the blender on low and gradually add the melted butter until its gone. Once incorporated, the sauce may not be thick enough.
The sauce can be cooked to thicken it over a hot water bath or in the microwave. If using the microwave, run it for 10 or 15 seconds at a time and stir between sessions until its thickened. If using a water bath, set up a small pot of water on stove, and set a larger bowl inside it. Pour the loose hollandaise sauce into the bowl. Once the water's boiling and steam is emitting, stir the sauce until its thickened properly. Remove from heat and serve the vegetables with hollandaise drizzled over.
6 c. chopped kale, coarsely chopped
1 chinese eggplant, peel in alternating strips, cut lengthwise in half, chop into 1/2 inch rounds
2 zuccini, cut in half lengthwise, and chop into 1/2 inch rounds
3 strips of bacon
1/2 of a large onion, chopped
olive oil
salt, black pepper
Hollandaise Sauce
2 whole eggs
2/3 c. butter
1/4 tsp dijon mustard
1/4 tsp tabasco sauce or a large pinch cayenne pepper
1 tbsp lemon juice
1 large pinch salt
Chop all veggies and cook bacon first in a dutch oven. Once the bacon is cooked, remove the strips, leaving the grease and add 2 tbsp of olive oil. Add the onion and eggplant. Saute on med-high fire for 2 minutes and add the zuccini. Cook for another 2 minutes and add the kale. Season with salt and pepper to taste. Chop the bacon coarsely and add it back to the pot. Cover it and steam for 5 minutes on a low fire.
While the veggies steam, use a blender to make hollandaise. Add all ingredients except butter to the blender. Blend it for 5 seconds to mix everything initially. Put the blender on low and gradually add the melted butter until its gone. Once incorporated, the sauce may not be thick enough.
The sauce can be cooked to thicken it over a hot water bath or in the microwave. If using the microwave, run it for 10 or 15 seconds at a time and stir between sessions until its thickened. If using a water bath, set up a small pot of water on stove, and set a larger bowl inside it. Pour the loose hollandaise sauce into the bowl. Once the water's boiling and steam is emitting, stir the sauce until its thickened properly. Remove from heat and serve the vegetables with hollandaise drizzled over.
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