Magazine Article Excerpts, from Cookbook Author Jennifer Cote
cooking in the house
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Contra Costa Times Marketplace Magazine Article:
April, 2008
My gardening takes precedence over some other activities around this time of year. Back in the kitchen, I'm eager to get a nice meal together as efficiently as possible�don't want to miss out on any gardening time! With the freezer well-stocked, and a few recipes up my sleeve, dinner can be a breeze. I keep some frozen, vacuum-sealed fish steaks and fillets on hand, available at certain specialty markets. I let them thaw overnight, baking them with a bit of lemon and olive oil, on foil for easy cleanup.
It's most economical to get the Ahi tuna; marinating it a day ahead when possible benefits the potentially tougher tuna. From there, I might make an improved-upon Hollandaise Sauce, to serve with it. Frustrated with the old-fashioned method at times, I worked up a quicker method using the microwave. In the old days, you melted the butter in a sauce pan, carefully adding egg yolks, stirring constantly on low heat. Last of all, you added the lemon. But one day when I was running out of time (no doubt from spending too much time in that garden) I discovered that I could microwave the whole butter/lemon mixture, stirring the hot mix into the yolks. From there, I only needed to microwave it ten more seconds or so, and had a perfect sauce in no time.
If you can master the Hollandaise Sauce, keep in mind that you can build your gourmet reputation by switching it up a bit. With a touch of fresh herbs, such as tarragon and parsley, and a bit of white wine and/or vinegar in place of the lemon, you've got yourself a B�arnaise Sauce; the perfect accompaniment to a grilled steak. All you need are a few baked or steamed potatoes, and something green, and you've pulled together a nice meal, with time left over for other activities, gardening or otherwise.
It's most economical to get the Ahi tuna; marinating it a day ahead when possible benefits the potentially tougher tuna. From there, I might make an improved-upon Hollandaise Sauce, to serve with it. Frustrated with the old-fashioned method at times, I worked up a quicker method using the microwave. In the old days, you melted the butter in a sauce pan, carefully adding egg yolks, stirring constantly on low heat. Last of all, you added the lemon. But one day when I was running out of time (no doubt from spending too much time in that garden) I discovered that I could microwave the whole butter/lemon mixture, stirring the hot mix into the yolks. From there, I only needed to microwave it ten more seconds or so, and had a perfect sauce in no time.
If you can master the Hollandaise Sauce, keep in mind that you can build your gourmet reputation by switching it up a bit. With a touch of fresh herbs, such as tarragon and parsley, and a bit of white wine and/or vinegar in place of the lemon, you've got yourself a B�arnaise Sauce; the perfect accompaniment to a grilled steak. All you need are a few baked or steamed potatoes, and something green, and you've pulled together a nice meal, with time left over for other activities, gardening or otherwise.
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