Tuesday, April 19, 2011

A New York Sunday Brunch, Eggs Benedict by Asha from Fork Spoon Knife

Its only when you are having a good time that you realize how fast the time passes. An entire month just flew by and its almost time to start packing the bags and leave home to go back to another home. After all the pampering and getting completely spoiled, we sadly have to head back to the reality. But there's still a week left and I am planning to milk these 7 days of luxury as much as I can! Talking of luxury, let me introduce you to another favorite blogger of mine. Asha from Fork Spoon Knife. Another fabulous food blogger/photographer who like me is an Indian by birth and has brought a rich heritage of culture and memories from her country to the US. Why the word luxury reminds me of her blog? Well, once you visit her blog and see lip smacking recipes and flawless photography, you'll know the answer. Her guest post today is a perfect example of how she takes simple everyday food and makes it all look so luxurious. Please welcome Asha and enjoy a New York Style brunch with her!


Eggs Benedict
I am not a cookbook person. No, really! Yes, I know, your jaw just dropped open. How can I be a food blogger and not be a cookbook person, right? Well, actually, I love cookbooks, I just don't collect them. I like ogling at them at bookstores, turning pages filled with beautiful images of how a dish looks, feels and even tastes. I draw inspiration not only from the recipe that the image spells but the image itself, the styling, the light, the setting, the mood, the props.

Then, it is only natural, that I almost always reach for the most potently photographed and graphically presented books. "Almost", I say, because there are indeed some exceptions. Books of yore, written by legends, that need no illustration to summon up the perfect image of how the finished dish should be.
Eggs Benedict1
Julia Child is an author, whose books you could read just for some light reading. She is witty yet succinct, describing each dish and it's history in meticulous detail while somehow managing to keeping the reader completely engrossed and not the least bit bored. To her graceful words, the illustrative sketches are just the perfect complement.

My dear friend recently gifted me her two volume compilation of Mastering the Art of French Cooking (my favorite cuisine). This is my first recipe from her book. The first time I made Hollandaise, some three years back, I scrambled the eggs and found the whole experience much too stressful. LOL. Now, I am a more seasoned cook and I figured I could handle a multi part brunch with more panache than before.

With Julia's precise instructions on hand, it was indeed a pinch to recreate the Perfect NYC Sunday Brunch, which, New Yorkers patiently wait, even hours, for, in the leisure of home, enjoyed in pyjamas! :)
Eggs Benedict on Thyme Shortbread
And the Hollandase! Oh! the decadence of it! Rich, buttery and instensely satifying. Perfectly worth the pain of flexed biceps and all that...perfectly executed too, btw!! ;-))
Voila! Je présente les Oeufs Benedict - oeufs pochés sur sablés au thym, avec sauce hollandaise... :) Bon Appétit!

Eggs Benedict
(Homemade Thyme Biscuit, Asparagus, Poached Egg and Hollandaise Sauce)

For each sandwich:
1 thyme biscuit
1 egg, poached
2 spears of asparagus
3 T Julia Child's Hollandaise sauce
salt as needed
1 tsp butter, softened
Cut each biscuit in half horizontally. Spread butter on the bottom half. You can toast if you like. I just prefer fresh out of the oven biscuit as is. Place the asparagus spears on the biscuit. Gently

Thyme Biscuits

200 g flour
1 tsp sugar
2 tsp salt
1.5 tsp baking powder
2 tsp thyme, finely minced
60 g cold butter, cubed
140 g buttermilk
1 yolk + 1 T cream for egg wash
Sift together the flour, salt, sugar and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the thyme and mix well. Add the buttermilk and mix for form a dough. On a floured surface knead just a bit to make into a non-sticky dough ball.
Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones. Bake at 425F for 10-12 minutes until golden brown on top. Cool on rack.



Poached Eggs
4 eggs, freshest you can find
3 tsp vinegar
Bring a shallow pot of water to boil in a wide vessel. Reduce the heat to barely a simmer. Add the vinegar and swirl it in. Break each egg into a ramekin and gently slip them one by one into the hot water keeping the lip of the ramekin as close to the water as you can, without touching the water.
Using a spatula, gently tease the white fingers closer to the center while making sure that the egg does not stick to the vessel. Cook for two minutes until the whites become opaque but the yolk still runny. Using a slotted spoon, gently remove them onto the biscuit.


Sauteed Asparaus
8 spears of Asparagus (2 per egg)
Blanch the Asparagus spears in the same water that you poached the eggs for a couple of munutes. Drain and quikly saute in butter for a minute and remove.

20 comments:

  1. That looks so delicious! A wonderful spring dish.

    Cheers,

    Rosa

    ReplyDelete
  2. Love Julia Child! And what a generous gift from your friend. This looks fantastic, Prerna. I am certain Julia Child would have loved to have these presentation and photos in her cookbook. Great work, friend.

    ReplyDelete
  3. Asha is amazing. I follow her blog and visit her space almost everyday :)I was looking for an eggs Benedict recipe and most of them sounds too complicated. This looks amazing and thyme is one of my fav herb! :)

    ReplyDelete
  4. Oh wow! You mastered Julia's egg benedict recipe. I think Julia needed you for her photo lay out. Beautiful.

    Cheers.
    Velva

    ReplyDelete
  5. I love Julia Child but I find her recipes a little too hard to read. I think I am too use to the simple styles of modern cookbooks. I would love try a recipe of hers... one day when I am more confident.

    ReplyDelete
  6. Lovely! Julia Child is indeed a master of her art--I also love her writing style.
    Your photography is gorgeous! I can almost taste that perfect hollandaise . . .

    ReplyDelete
  7. I love Julia Child's recpies. This looks so beautiful and sounds delicious!! I love eggs benedict, but vegetarian with tomato instead of ham haha.
    Wonderful guest post!

    ReplyDelete
  8. I adore Asha in every way. Such a talented individual. And this is a beautiful Guest Post from her.

    ReplyDelete
  9. Great guest post, Asha! I love the color of that broken yolk! Eggs Benedict is the only dish I don't make for breakfast - it's my husband's domain:)

    ReplyDelete
  10. this looks so tempting. the photography is sensational.

    ReplyDelete
  11. Stunning presentation of a classic...yum :)

    ReplyDelete
  12. I like that you parked the egg and hollandaise on a slightly different thyme biscuit instead of an English muffin *yawn*. Meatless is also a plus point!

    ReplyDelete
  13. I agree with you about the cookbooks. I love them but don't have enough space to collect too many- that's why I love the library. The dish looks beautiful- light and elegant. Lovely post!

    ReplyDelete
  14. Beautiful post, Asha, and thanks to Prerna for having you over. I can't believe I've actually never tried eggs with hollandaise. Looks like a perfect way to start the day!

    ReplyDelete
  15. Gorgeous photographs and an elegant sophisticated recipe. wonderfully done Asha! (as always)

    ReplyDelete
  16. Divine deliciousness!!! I miss having brunch like this.. SWOON!

    ReplyDelete
  17. I've never made this for breakfast, but you've definitely inspired me. Love your beautiful blog!

    ReplyDelete
  18. Hello,
    We love your recipes, especially when its on Eggs Benedict.
    These are so delicious.
    I have always looked at your blog for the various pictures and the way you write.Just Love it!
    You have shared some nice information about Eggs Benedict in this post.
    The points you mentioned are genuine and perfect.
    The content completely describes about the topic you wanted to portray with us.
    Thanks for sharing such valuable post.

    Regards
    VentairIndia Team

    ReplyDelete

Related Posts with Thumbnails