You can make hollandaise sauce in a blender. It’s easy, really hard to mess up, and quick to make. Perhaps its only flaw is that it can be a little thicker than a hollandaise done by hand. But where is the love?
Food for me is demonstrative. In my book, cooking from scratch means I love you. The more time you spend on a meal the more you care. Right?
Maybe. But I’m pretty sure that the breakfast I cooked from scratch for my husband on Saturday morning didn’t exactly scream love. I’m commuting between Charlotte and Charleston for work this summer and as a result, we aren’t seeing each other except on the weekends. So my idea was to wake up early on Saturday and surprise North with one of his favorites, eggs Benedict.
Roasting is one of the most delicious ways to cook chicken. It’s also one of the easiest. Add in the fact that a whole chicken is one of the cheapest ways to buy chicken and you’ve got a yummy, simple, and economical meal. Continue reading
Whether it be for one or eight, egg salad is easy to make and certainly a crowd-pleaser. It’s amazing what spending a little time on an otherwise ordinary ingredient can do to bring it to the next level. Take canned tuna. Dreadfully boring on its own, a little mayonnaise, some celery, relish, onion, and egg transform it into something special. So it is with the egg. I have nothing against a plain hard-boiled egg, but why eat that when you can spend just a couple more minutes and have egg salad.
When the aroma filled up the house, I realized how much I had missed this bread. A staple growing up, Mom’s banana bread epitomized home. When we left home, we would look forward to the loaves she would bring when she came to visit, or if you were really lucky, the loaf that would arrive by mail just in time for exams. Moist, delicious, and with the magical ability to develop this gooey crust after a day or two, this banana bread was heavenly.
Which is why I’ve spent the last 5 years trying out every banana bread recipe that I’ve come across. You see several years ago I spent some time at home and copied down a bunch of my mother’s classic recipes for my own collection. The banana bread recipe was at the top of that list and I distinctly remember the first time I made it. I was breaking in the kitchen in the first apartment that I would live in by myself. I followed the recipe closely, although I ignored the instruction to put it in an 8″ by 8″ pan (my mother always baked hers in a loaf pan). I put the bread in the oven and started counting down the minutes until it would be done.