I am expecting visitors (one of my favorite couples) for breakfast today and they will be arriving in an hour or so. In short, today's lunchbox is also today's breakfast fare: my new and more Filipino Honey-Garlic Ribeye Tapa (not too sweet) and the lowly Galunggong (round scad) filleted and marinated in a vulgar amount of garlic and olive oil ala Sentro.
For my guests though, I am also setting up an Eggs Benedict station where they can put on spinach, cheese, etc. on top of their poached egg before spooning on some Hollandaise which I prepared in advance as I am using the stabilized version (aka cheater's Hollandaise). In case you don't know how to that, I shall be posting the recipe here.
I have to go now. Bon jour, good morning and most of all Magandang Umaga! :-)
Today's lunchbox: My Honey-Garlic Ribeye Tapa, Garlic Galunggong
Cheater's Hollandaise (adapted from Secrets of Great French Restaurants by Louissete Bertholle)
3 Tablespoons Milk
1 Teaspoon Cornstarch
3 Egg yolks
150 grams unsalted butter (a little bit over half a stick of butter)
lemon juice from half a lemon (more if you like)
salt and pepper to taste
- Put together milk, cornstarch, egg yolks, 25 grams of the butter, lemon juice, salt and pepper.
- Stir continuously on top of a double boiler. When incorporated, add the remainder of the butter bit by bit (cut it into cubes before hand).
- Et voila--Hollandaise that won't separate and can be reheated gently before your guests arrive.