![]() POWERFUL MOTOR: 2.4 peak HP motor propels the blades to speeds over 210 mph It’s quieter, easy to use, and will open up whole new worlds of taste and nutrition in your kitchen. Craft whatever you crave – the High-Performance Blender offers complete control for complex recipes and pre-programmed settings for one-touch smoothies and hot soups. This multi-tasking kitchen must-have will chop vegetables, puree sauces, whip cream, churn butter, grind grains and create smoothies beyond compare. Top with chives.Power with precise control for consistent results every time.įrom foolproof hollandaise to homemade peanut butter, the Wolf Gourmet High-Performance Blender will change the way you prepare foods. Cook ham in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes. Let cook until the whites are just set, but the yolks are still completely runny 4 to 5 minutes. ![]() If it's not quite done, slide it back in for another minute or so. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. Repeat with remaining eggs - you could probably do up to four at a time. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. (Look for just a few bubbles it should never boil.) - Using the handle of a spoon, stir the water with a clockwise motion. Add 1 tablespoon vinegar, season with salt and bring to a simmer. Poach the eggs: Fill a medium pot with 3 inches of water. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Add 1.5 teaspoons lemon juice and ¼ teaspoon cayenne, and season with salt and pepper. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. Place 3 egg yolks and 2 teaspoons water in a blender. Make the hollandaise: Melt 1.5 sticks unsalted butter in a small pot over medium heat until it’s foamy but not beginning to brown, 3 to 4 minutes. Brush the tops of the biscuits with the melted butter and bake until golden brown and well risen, about 15 minutes, rotating the pan halfway through. Roll the dough out until it’s large enough to cut out 2 more 4-inch rounds, and transfer to the baking sheet. Form the dough scraps into a ball and knead gently 2 or 3 times, until smooth. Transfer the rounds to a parchment-lined baking sheet, spacing them about 1 inch apart. Cut six 4-inch rounds out of the dough with a floured biscuit cutter. Roll the dough again into a 12-inch square. Sprinkle 6 ounces cheddar cheese and 1/4 cup sliced scallions over the 12-inch dough square and fold into a 4- inch square again. Press the square down and roll it out again into a 12-inch square. Transfer the dough to a floured work surface and knead until it just comes together, adding extra flour as necessary. Add the buttermilk mixture to the flour mixture and fold with a rubber spatula until just combined. Scatter 8 tablespoons cold butter evenly over the flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about 1/4 inch at their widest. ![]() In the bowl of a food processor, combine 2 cups flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, and 1.5 teaspoons salt and process until blended, about 2 seconds. Whisk together ½ cup buttermilk and ½ cup sour cream in a small bowl. Follow along with the recipe below! Recipe: Equipment: Food processor Blender Medium Pot Slotted spoon Medium skillet Small bowl Rubber spatula Large bowl Cutting board Plate lined with paper towels Extra flour Ingredients: ¾ cup (1 1/2 sticks) unsalted butter 3 large egg yolks 1 ½ teaspoons fresh lemon juice, plus more to taste ¼ teaspoon cayenne or hot paprika, plus more to taste Kosher salt and freshly ground pepper FOR THE POACHED EGGS: 1 tablespoon white distilled vinegar Kosher salt 8 large eggsįOR THE BENEDICT AND ASSEMBLY: 4 English muffins, split 8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon) 2 tablespoons unsalted butter ¼ cup chopped chives 2 tablespoons chopped dill, tarragon or parsley Flaky sea salt Coarsely ground black pepper Make the Cheesy Biscuits - Preheat oven to 425☏. Bert Kreischer is back in New York to make a Cheesy Biscuit Eggs Benedict with fellow comedians Bobby Kelly & Michelle Wolf. ![]()
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