Category: Meals for Beginners

Step by Step Directions and amounts included

Party Sub

If you want to be a hit at your next party or potluck, consider making a six foot sub.  HINT:  It is not really six foot long, it just looks that way.

subrollINGREDIENTS

  • 6-8 sub sandwich rolls
  • about 24 slices of provalone cheese
  • 24 slices of ham
  • 30 slices of salami
  • 1 onion – sliced very thin
  • 2 bell peppers – cut into very thin strips
  • 1 head of iceberg lettuce – shredded
  • 4 tomatoes – sliced thin
  • EVOO
  • Optional – Dijon mustard or ketchup

STEP BY STEP

  1. Here is the key:  Cut the tips off all of your sub rolls.  They will eventually fit together (end to end) so that they look like one huge sub (see below).
  2. Cut them lengthwise into sandwich buns
  3. Put thin layer of onions on the subs
  4. Spread lettuce onto the subs
  5. Put tomato and bell peppers on the lettuce
  6. Add your meats, and end with your cheese
  7. Optional – Put on a baking tray and place under the broiler for about 30 seconds to melt the cheese
  8. Set them up on a large tray (as shown to the right) and cover with a towelsub

 

Pickles – COLLECTION INDEX

A VERY BASIC OVERVIEW

A Very Basic Pickle Overview

CUCUMBER PICKLE RECIPES

Bread and Butter Pickles

https://www.grandpacooks.com/recipes/bread-and-butter-pickles

Simple Pickles

Simple Picked Cucumber Slices

Quick Pickles

https://www.grandpacooks.com/recipes/quick-pickle

Sunomono Thai Cucumber Salad

https://www.grandpacooks.com/recipes/sunomono-cucumber-salad

Growing and Making Pickles

Growing and Making Pickles

PICKLED VEGETABLES RECIPES

Pickled Beets

Pickled Beets

Pickled Chiles

Pickled Chiles

Pickled Eggplant

Pickled Eggplant

Pickled Veggie

Quick Pickled Vegetables

Partial Peck of Pickled Peppers

A Partial Peck of Pickled Peppers

Pickled Watermelon Rind

https://www.grandpacooks.com/recipes/watermelon-pickles

Pickled Onion

Pickled Onions

Pickled Red Onion

Red Onion Pickles

PICKLED OTHER STUFF

Pickled Breakfast Herring

Robert’s Favorite Scandinavian-Style Pickled Breakfast Herring

Style Pickled Breakfast Herring – Robert’s Favorite

Robert’s Favorite Scandinavian-Style Pickled Breakfast Herring

Candied Nuts

Use almonds, pecans, peanuts, or walnuts – or all of them

INGREDIENTS

  • 3 oz Karo syrup
  • 1/2 tsp almond or walnut extract
  • 1 C granulated sugar

STEP BY STEP

  1. Heat over medium high heat
    This will take about 30-40 minutes
  2. When it starts to brown and caramelize, add your nuts
  3. Dump 3 C nuts into the glaze
  4. Stir until everything is well coated
    You should have “spider web” strings between the pieces
    About 5-10 minutes
  5. OPTIONS:  Add some coarse salt for salted caramel, chili for a bit of a bit, or cinnamon for a holiday treat.
  6. Pour onto waxed paper or parchment paper and let them COMPLETELY cool before breaking apart
  7. They will keep for a very long time – – – months !

NOTE:  This will pretty much ruin your wooden spoon, so either use the same spoon every time, or use something that is near the end of its life anyway.

Basic Pudding & Swirl Pudding

doubleboilerKing’s Pudding

INGREDIENTS

  • 2 C milk or Half and Half
  • 1/4 C corn starch
  • 1 egg +  3 egg yolks
  • 1 tsp real vanilla
  • 1/2 C condensed milk
    OR: 1/2 C more milk plus 1/2 C sugar

(Use egg whites to make meringue topping)

STEP BY STEP

  1. Warm milk in microwave until it is warm to the touch, but not hot.
  2. Mix in all other ingredients
  3. Cook in double boiler (glass bowl) until thickened – Stir constantly

Garth’s Chocolate Swirl

  • 3 C whole milk
    – Start to bring up to a simmer
    – meanwhile combine . . .
  • 1/4 C milk
  • 1/4 C corn starch
  • 1 1/2 tsp vanilla
  • 4 egg yolks (save whites)
  • 3/4 C sugar
  • pinch of salt
  1. As mentioned before, start to bring milk up to the merest simmer over medium low heat
  2. Combine all other ingredients in a mixing bowl
  3. As soon as you see whisps of steam coming from the top of the milk, temper the simmering milk into the egg mixture.

    Tempering means that you want to pour half of the hot liquid SLOWLY into the cold egg mixture while whisking continually.  If you don’t whisk, or if you pour too quickly, you will end up with scrambled eggs in your pudding.

  4. Once combined, return to the heat and continue heating until the pudding starts to thicken.
  5. Meanwhile, put 2 TBL butter into a small bowl.
  6. Once it begins to thicken, pour half in with the butter.
  7. Add 1 TBL cocoa to the pan and stir both to combine.
  8. Let cool about three minutes, then pour into 2-4 ramekins – pouring half chocolate and half vanilla
  9. Let cool 20 minutes before serving

 

Optional Treatment

  • Add 2-3 TBL cocoa at Step 2 above
  • Prepare a crust before starting the entire recipe
    •  4 graham crackers – crushed, 1/2 stick butter
  • Pour pudding over bananas and vanilla wafers – refrigerate
  • Topping – Whip in very cold glass bowl
    •  1/2 C cold heavy cream, 1/4 C powdered sugar
  • Break and roast vanilla wafers @ 325º for 20-25 minutes – toss with 2 T sugar, 2 T brown sugar, 2 T melted butter, 1 tsp salt
  • Make a Trifle with layered ingredients :: Wafers, banana jam, cream, wafers, banana, cream, wafers, caramel topping
  • Another trifle layer :: banana jam :: 2 bananas, sugar, lemon and pectin

Apple Butter

INGREDIENTS

  • 6-8 medium to large apples
    Fuji or Gala if you like sweet apple butter
    Granny Smith or Red Delicious for a more tart apple butter
    About TWO POUNDS by weight AFTER peeling and coring
    (You can cheat and use applesauce, but it is MUCH better with real apples)
  • 1/2 C of apple cider (no preservatives if possible)
  • 1 C  granulated white sugar
  • 1 C brown sugar
  • 1 teaspoons cinnamon
  • 1/2 tsp nutmeg
  • scant teaspoon cloves
  • scant salt
  • 2 tsp lime juice
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

This recipe makes about 2-4 jars, so if you plan on using it over the next few months, you don’t have to can it.  If you are planning to can some, double the recipe and follow standard canning procedures (which will not be repeated here)

STEP BY STEP

  1. Wash your jars in the dishwasher so they are as sterile as possible
  2. Put a small pot of boiling water in the far corner of your stove top and let it simmer for now
  3. Peel and core your apples, and then chop, mince or grate
  4. Bring all other ingredients up to a boil on your stove top
  5. Add your apple pieces to the boiling mixture
  6. Let simmer about 20 minutes
  7. Increase heat to medium high and cook for 1 HOUR stirring almost constantly with a flat spatula, scraping the bottom of the pot to keep from scorching.  (Bring a good book into the kitchen with you.)
    IMPORTANT NOTE: During the cooking process, the liquid will expand to about TWICE the original size, so make sure you have a large pot.
  8. If you don’t have an immersible thermometer, GET ONE.  Here is the one that I use, and I LOVE IT.  It is by Thermoworks, and is not all that expensive for the use you will get out of it.  This is also good for cooking meat, potatoes, etc.  I also got an infrared thermometer that I used for grill and pan temperatures.

    THE CANNING PROCESS

  9. Heat until it reaches 220-222º
  10. Put a lid (one by one) into the small pan of boiling water to soften the seal.
  11. Pour into prepared canning jars, screw lid on finger tight, and set on the counter.
    Even without hot water bath canning, the “counter canned” apple butter should last a few months in the refrigerator.

 

 

Quick Green Salsa

INGREDIENTS

  • 6 jalapeños
  • 2 Hatch or Anaheim peppers
  • 4 tomatillos
  • 1 grilled Vidalia onion
  • 1/2 grilled red onion
  • 2 cloves grilled garlic
  • 2 dried arbol chilies – seeds removed
  • salt
  • Water and apple cider vinegar
  • 1 hand of fresh cilantro

STEP BY STEP

  1. Remove tomatillo skins
  2. Deseed your arbol chilies
  3. Cut your onions into thick wedges – leaving the skins intact
  4. Put all ingredients on a baking sheet
  5. Broil for about 3-6 minutes
  6. Remove arbol chilies when they start to blacken
  7. Remove grilled garlic when the skin starts to blacken
  8. Remove the onions when the edges start to blacken
  9. Peel the onions and garlic
  10. Leave the peppers in place until the skins are nearly all blackened
  11. Put the peppers into a glass bowl and cover with plastic wrap for 5 minutes
  12. Peel off the pepper skin using a paper towel – DO NOT RINSE
  13. Put everything into a blender or food processor
  14. Add fresh cilantro
  15. Add 2 TBL vinegar and pulse
  16. Add water just until the ingredients blend together
  17. Do not puree, but leave a bit rustic

Easy Pecan Pie

Nuts:  Pecans, walnuts, cashews – whatever you like best – chop very coarsely

INGREDIENTS

  • 1 stick melted butter
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 C molasses
  • 1/2 C dark corn syrup or Karo
  • 1/2 C brown sugar
  • 2 TBL Kentucky Bourbon
  • 2 eggs – beaten till frothy

Note: Try beating egg whites to a medium peak if you want a less dense pie

STEP BY STEP

  1. Use ready-made prepared pie crust
    or mix flour with cold butter and ice water
  2. Bake docked pie shell for 10 minutes at 350º
  3. Put crushed pecans in the bottom of the pie shell
  4. Pour mixture into pie shell
  5. Cut a donut out of foil or parchment paper to protect the shell from burning for the first 20 minutes.
  6. Bake at 350º for 35-45 minutes
  7. Remove protective donut after 20 minutes
  8. Bake an additional 15-20 minutes
  9. Cool before cutting

 

July 4 – Corn Dog Bites

INGREDIENTS

STEP BY STEP

  1. Mix all above together (except hot dogs)
  2. Put hot dogs on sticks and dry them with a paper towel
  3. Dip in mixture then deep fry 3 minutes
    OR Bake at 400º for 8-10 minutes

 

Berry Pudding

Based on a recipe from America’s Test Kitchen
INGREDIENTS

  • 1 package Hawaiian Sweet Bread or Lady Fingers
  • 3/4 C sugar
  • 1/2 C apricot preserves or orange marmalade
  • Amounts listed ± of any four desired fruits to total 30-35 ounces
    • 10 oz Strawberries
    • 8 oz Blueberries
    • 4 oz Blackberries
    • 4 oz Lingonberries
    • 4 oz Raspberries
    • etc

STEP BY STEP

summer-pudding

  1. Cut tops and bottoms off Sweet Bread – Resulting bread slices should be about 1/4 inch in thickness.
  2. Toast sweet bread in convection oven at 350º for 5-10 minutes
  3. Toss together all fruit with sugar
  4. Heat half of fruit mixture on medium high heat for about 5 minutes
  5. Remove from heat and mix in remaining fruit
  6. Let rest 5 minutes
  7. Strain fruit, retaining liquid – Let rest in strainer 10 minutes
  8. Line bread pan with plastic wrap leaving quite a bit of overlap (will be wrapped later)
    You can use any type of container really.  A jello mold looks pretty good too.
    You can use a ring mold, a mixing bowl, etc.  Use whatever you have.
  9. Cut a piece of cardboard out to fit just barely inside the walls of the bread pan.
    The reason for this will become apparent later.
  10. Heat 2 tsp gelatin with 2 TBL water in microwave to boil
  11. Toss in with 1/2 C fruit preserves
  12. Gently fold in berries
  13. Soak bread in berry juice and line bottom of pan
  14. Dump in berry mixture
  15. Soak second bread layer in berry juice
  16. berry-cakeMix any remaining juice with 1/2 C rum, amaretto or grand marnier
  17. Pour equally over top of second layer
  18. Finish wrapping bread and berries with the plastic overlapping the bread pan
  19. Lay one more sheet of plastic wrap flat over the top of the mixture
  20. Place the cardboard (Step 9) over top of the flat plastic sheet
  21. Weight the entire mixture down with three or four cans of soup, tuna, whatever.
  22. Refrigerate for 8-36 hours
  23. When ready to serve, remove the cans, cardboard and flat plastic wrap
  24. Uncover the loaf from the rest of the plastic wrap, pulling down the sides
  25. Invert the loaf onto a serving platter
  26. Remove the pan and remove the remaining plastic
  27. Clean up the plate and cut into nice thick slices
  28. Serve with whipped topping (see below)
    WHIPPED TOPPING
  29. Beat 1 C chilled whipping cream to semi-stiff peaks
  30. Fold in 1 TBL confectioners sugar or 1 TBL honey
  31. Place a dollop of whipped cream on top of the slice

 

Breakfast or Lunch for a Dozen

Breakfast

Bacon on crinkled foil

  1. Preheat the oven to 400º
  2. Crinkle up a  sheet of aluminum foil and put onto a baking sheet
  3. Put bacon onto the foil
  4. Bake 12-18 minutes or until it turns crisp

Scrambled Eggs

  1. Break two eggs per person into a large mixing bowl
  2. Scramble until bubbly and yellow
  3. Scramble about 1 C at a time in a hot skillet
  4. Put into a serving bowl and repeat until all scrambled

Drop Biscuits

  1. Measure 1/2 Cup of Bisquick mix per person
  2. Mix Bisquick according to the directions on the box
  3. The dough should not be runny, but should be stiff
  4. Break off pieces in 1/4 Cup chunks
  5. Put onto a baking sheet
  6. Put baking sheet into the oven with the bacon
  7. Take out when biscuits start to brown
  8. Serve with butter

Lunch

Hamburgers

  1. Use about 1/2 pound of raw hamburger per person
  2. Preheat oven to 350º
  3. Roll into a ball, the squish flat
  4. Put into oven and bake 18 minutes
  5. Flip and add cheese, then bake 4 more minutes

Chicken and Pasta

chickenINGREDIENTS

  • Chicken breast
  • Bacon – cut into 1/2 inch pieces
  • Wide pasta – pappardelle
  • 1/4 C dry white wine
  • 1 TBL butter – cold
  • Several basil leaves
  • Parmesan cheese to garnish
  • Select THREE of the following ingredients
    • Kalamata olives
    • Artichoke hearts
    • Bell peppers
    • Onions
    • Sausage
    • Sun dried tomatoes
    • Fresh spinach

STEP BY STEP

  1. Bring large pot of heavily salted water to a boil
    (about 1 gallon of water and 1 TBL of salt)
  2. Render pork belly till crispy
    – Set aside
  3. Cut chicken breast lengthwise
  4. Pallard the meat (squish it flat so it cooks quickly and evenly)
    – Put between two sheets of plastic
    – Pound till about 1/2 inch thick – using mallet, tuna can, or cast iron skillet
  5. Prepare three bowls:
    (1) flour, salt, paprika, pepper to taste or Grandpa's Thunder Powder or Arghhh Powder
    (2) 1 beaten egg and 1 TBL milk
  6. Dredge flattened chicken breast in the in egg, then in the flour
  7. Put pasta into boiling water
  8. Put chicken into hot pan with 1 TBL canola oil
  9. Cook chicken until heavily seared
    – Set aside
  10. Deglaze chicken pan with white wine
    (pour in wine and stir to remove the bits from the bottom of the pan)
  11. Add your three “personal” ingredients
  12. Add back in cooked bacon
  13. Finish with 1 TBL cold butter
  14. Add back in chicken and nestle into the gravy to reheat
  15. Toss pasta with 1 TBL EVOO and plate
  16. Cut chicken into strips against the grain
  17. Top pasta with cooked chicken
  18. Top chicken with your special mixture
  19. Garnish with basil leaves
  20. Shave Parmesan cheese on top

Cantaloupe Soup

cant-soupINGREDIENTS

  • 1 Cantaloupe – Peeled, deseeded and cubed
  • 1 C Philly Cream Cheese
  • 1/2 ± passion fruit puree
  • Small piece of peeled ginger
  • 1 dash Tabasco
  • A few mint leaves
  • OPTIONAL:  Thinly sliced Prosciutto
  • OPTIONAL:  A dollop of sour cream

STEP BY STEP

  1. Blend first five ingredients
  2. OPTIONAL:  Run through a sieve or food mill if you want a very smooth soup
  3. Chill at least 2 hours – overnight is better
  4. Put into bowl and top with sour cream, prosciutto and/or mint

Guacamole Deviled Eggs

Recipe mostly by TipHero, with a twist or two from Grandpa.

INGREDIENTS

  • Six eggs – About a week old
  • 1 VERY ripe avocado
  • Juice and zest from one lime
  • One deseeded jalapeño – minced
    TipHero prefers to use a serrano pepper
  • 1/2 tp salt
  • 1/4 tsp black pepper
  • 2 TBL chopped Cilantro
  • Dried chives ( not mixed in, rather sprinkled over top )

STEP BY STEP

  1. Rather than boiling your eggs to hard boil them, TipHero bakes them at 350º for 25 minutes.
    It is absolutely critical to start with a preheated oven.
  2. In a large bowl, take 4 C ice cubes and put into 8 C water
  3. Take your eggs directly from the oven and put into the ice water USING A SPOON.
    Touching the eggs will raise a blister.
  4. Let set in water until the ice melts
  5. Peel the eggs, using the water to wash away pieces, and lubricate the egg as you peel.
    You can also peel under running water, but this wastes water.
  6. Cut egg in half using a piece of dental floss – yes… dental floss.
  7. Remove yolks and place in a mixing bowl.
    Place the whites on your serving plate.
  8. Halve your avocado, and scoop the meat out using a spoon.
    TipHero uses the entire avocado.  I prefer using only half.
  9. Add lime, jalapeño, salt, black pepper and cilantro.
  10. Put into a zip lock bag, and cut the tip off a corner
  11. Place your avocado mixture into the bag
  12. Pipe ( squeeze ) the mixture into your egg white
  13. Sprinkle your chives over top of the eggs, letting some spill onto the serving platter.

 

Simple Crostini

CLICK IMAGE TO ENLARGE
CLICK IMAGE TO ENLARGE

INGREDIENTS

  • Baguette, bagel, or French bread
  • Cloves of garlic
  • EVOO
  • Very ripe tomato

See optional ingredients below.

STEP BY STEP

  1. Cut your bread into 1/4 – 1/2 inch slices on the bias (at an angle)
  2. Toast for 4 minutes in a toaster oven
  3. Rub with Garlic
  4. Rub with Tomato
  5. Drizzle with EVOO

OTHER TOPPINGS

The toppings are virtually unlimited.  Don’t be afraid to use your imagination.  Here is some guidance.

  • Put a thin slice of aged ham on top
  • Sun-dried tomato with a piece of cheese and a basil leaf
  • Oiled and cooked red pepper
  • Cream cheese and salmon
  • Salmon roe
  • Black olives
  • Radishes
  • Pickled onion
  • Avocado puree
  • Hard-boiled egg medallion with a dollop of mustard
  • Blueberries and raspberries
  • Olive Tapenade:  black, green, Kalamata, anchovy, salt, lime, capers, basil, garlic, and sundried tomato

First Watch – Poppyseed Dressing

poppyseedFirst Watch (a local eggery and diner here in Phoenix) has undergone a DRASTIC change.  As it turns out, First Watch was started by four friends, who had an idea.  And a great idea it was.  First Watch has been my wife and my favorite breakfast place for about 25 years.  Recently two of the founders died, and the heirs decided that restaurant management was not quite their thing.  They sold it to a corporate conglomerate, and while it is still an OK place to eat, the menu has changed dramatically.

One of the things they have stopped providing is their Poppyseed Dressing.  They offer a Lemon dressing, Ranch dressing, and a Chipotle Ranch dressing.  Since it is not a restaurant secret any more, I asked for their recipe for their famous Poppyseed Dressing.  Their recipe (created for a large batch) is at the bottom of this page.  My modified recipe (with a few substitutions) is immediately below.

Special thanks to First Watch Restaurant for providing the recipe.

First Watch – Poppyseed Dressing – Two servings

  • 3 TBL canola oil
  • 3 TBL Karo syrup or honey (personal taste)
  • zest and juice from one lemon
  • 1 tsp white vinegar
  • 1/2 tsp dry mustard
  • 1/4 C minced onion
  • 1/2 tsp poppy seeds
  • Scant salt to taste

First Watch – Poppyseed Dressing – small bottle

  • 1 C canola oil
  • 1 C Karo syrup or honey (personal taste)
  • zest and juice from 3-6 lemons (3 TBL)
  • 3 TBL white vinegar
  • 4 tsp dry mustard
  • 1/4 C minced onion
  • 2 TBL poppy seeds
  • 1/2 tsp salt

Original Recipe – Directly from First Watch – about 3/4 Gallon

  • 9 C oil
  • 9 C sugar
  • 1 C lemon juice
  • 1 C white vinegar
  • 7 TBL dry mustard
  • 5 C diced onion
  • 1/2 C poppy seeds

Alternate:  Beatitudes Poppyseed Dressing

  • 1 egg yolk with 1/2 C canola oil drizzled and emulsified together
  • Mix in 1 TBL Dijon mustard,
  • 2 TBL hone
  • scant garlic powder, salt and pepper
  • 1 tsp apple cider vinegar
  • 1-2 TBL poppy seeds

Use in a salad or as a slaw dressing with apple, cabbage and craisins.

Pizza Scrap Frittata

INGREDIENTS

  • Left over pizza crusts – about 3 cups
  • 3 eggs
  • 1/4 C milk
  • 1 C shredded cheese (Mexican mix) yellow and white
  • 1 can Crushed tomatoes (drained)
  • Basil
  • 2 chopped cloves of garlic

STEP BY STEP

  1. Beat together your milk, eggs and cheese in a large mixing bowl
  2. Cut or tear your crusts into 1/2 inch pieces
  3. Combine pieces of pizza with tomato, garlic, basil and toss into the milk mixture
  4. Pour it all into a greased baking dish
  5. Bake at 350º for 40 minutes

Easy Pasta Salad

Ingredients

  • Some sort of fancy pasta – twirls, ears, whatever…
  • One egg (separated)
    This means the yolk in one small bowl, and the yolk in another
  • 1 TBL red vinegar
  • 1 TBL honey
  • 1 TBL mayo
  • 1 TBL EVOO
  • 2 basil leaves
  • 1 clove of garlic – crushed
  • Salt and pepper to taste
  • Optional: Black olives, feta cheese, cucumber, shredded cheddar, chives, parsley, cilantro

Step by Step

  1. Cook the pasta till soft
  2. Mix red vinegar, one egg yolk, honey, mayo and EVOO
  3. Add in garlic, salt, basil and pepper
  4. Toss everything together in a big mixing bowl.
  5. Add optional chopped black olives, feta, cucumber and shredded cheddar
  6. Top with tarragon, chives, cilantro or parsley

Tomato Bisque

INGREDIENTS

  • 2 C tomato – pieced
  • 1/2 Vidalia onion – sliced thin
  • 1/4 C chopped carrot
  • 1/4 C chopped celery
  • 1 TBL tomato paste
  • 1 bay leaf – to be removed at step 10
  • 3 TBL Butter
  • 1 C Stock
  • 1/2 C Water
  • 1/2 C Milk
    – use for finishing it up – SEE BOTTOM OF PAGE
  • 1/2 C Heavy cream
  • 1 egg yolk
  • 2 Chives – minced
  • 1 TBL Sour cream
  • 1 tsp dried parsley
  • 1 lemon
  • Black pepper and Thyme to taste – just a dash

STEP BY STEP

  1. Toss tomato in about 1 tsp salt
  2. Put tomato pieces on a baking sheet in the oven at 350º for 30-45 minutes (See step 4)
  3. Slice onion in half, and then very thin.
  4. Sweat onion, carrot, celery and tomato paste in butter on low heat 1/2 hour.
  5. Add 1 TBL AP flour and cook an additional 3 minutes
  6. Add stock and bring to a boil.
  7. Reduce to a bare simmer and add milk and water.
  8. Put all tomato pieces into the pot.
  9. Bring back to a simmer, then remove pot from heat.
  10. Remove bay leaf
  11. Puree carefully
    – – Strain or run through a food mill. – You can buy one BY CLICKING HERE.
    AT THIS POINT, YOU CAN POUR IT INTO FOUR HALF-PINT CANNING JARS, or TWO ONE-PINT CANNING JARS
  12. Mix in heavy cream.
  13. Pour back into the pot, and return to a low heat JUST UNTIL IT STARTS TO THICKEN
  14. Add 1 tsp lemon (or zest and juice from one lemon)
  15. Remove pot from burner.
  16. Temper in your egg yolk.  CLICK HERE to see how to temper.
  17. Garnish w/ sour cream & Chives

IF YOU HAVE PUT IT INTO FOUR HALF-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

 

  • 2 TBL Heavy cream
  • 1/2 egg yolk
  • 1/2 Chives – minced
  • 1 tsp Sour cream
  • 1 pinch  dried parsley
  • zest and juice from 1/4 lemon
  • Black pepper and Thyme to taste – just a shake

IF YOU HAVE PUT IT INTO TWO ONE-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

  • 1/4 C Heavy cream
  • 1 egg yolk
  • 1 Chives – minced
  • 2 tsp Sour cream
  • 2 pinch  dried parsley
  • zest and juice from 1/2 lemon
  • Black pepper and Thyme to taste – just a shake

 

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