Hallelujah!

I had to modify this post. Originally it was just about the glories of Sunday mornings off from work and the joy of Hollandaise sauce. In view of the event in Japan that seemed cavalier and more than a little tasteless. Instead my agnostic soul  hopes that I am just wrong. I hope there is a reason for the pain, redemption for the lost, and comfort for those left behind. A secular song that feels more spiritual than most religious songs is all I have. (the original post follows)




I love Sunday morning. As I have repeatedly said nothing is quite as spiritually satisfying as breakfast out. Food just tastes better when people make it for you. It also tastes better when you cover it with hollandaise sauce like the Irish benedict at Rafts in Haverhill.

Mmmm Irish benedict. Instead of english muffins use soda bread. Instead of canadian bacon use hash. Instead of poached eggs use poached...oops! brain freeze absolutely use poached eggs. Finally drench the whole thing in hollandaise sauce. Mmmm Hollandaise sauce.

Not Irish Benedict

1. Start by separating 3 eggs. That means you want the whites in one bowl and the yolks in another. Save the whites for tomorrow when you get back to eating healthy.
2. You will need a sauce pan and a heat proof, preferably metal, bowl that will just sit on the pans rim.
3. Heat an inch of water in the sauce pan till it just starts to simmer. A bubble or 2 is ok but heat control is important. Boiling water will curdle the eggs.
4. Put the yolks in the bowl with maybe a teaspoon of water, place them over the heat and start whisking. In a minute or two the yolks will lighten.
5. Add a healthy pinch of sugar and whisk another 30 seconds.
6. Take the bowl off the heat and add a tablespoon of butter, Mmm butter! Whisk until it is incorporated.
7. Once it is completely gone add another tablespoon of butter, Mmm butter! Whisk again.
8. Go back over the heat for 20 or 30 seconds, keep whisking  the sauce. You need to keep it warm enough or it will break, i.e. everything will separate.
9. Keep adding butter, Mmm butter! You should eventually get 10 to 12 tablespoons full into the sauce.
10. Add a healthy pinch of salt, a squeeze of lemon, and a shake of cayenne pepper.

Do not drink the hollandaise sauce no matter how tempted you are. Drench the Irish benedict instead. If you still have to make the Irish benedict put the hollandaise sauce in a thermos. It will break if it cools to much and it will curdle over the heat unless you can keep the temperature between 125 to 130 degrees. Remember you are not cooking in a professional kitchen. Fussy but worth it, or you could just go to Rafts.