Anti Cholesterol Vegetarian Starter

fx

Sat, 19 Mar 2016 18:51:56 GMT

Yes I looked long and hard!

Stanislao

Fri, 24 Feb 2012 06:50:00 GMT

You found the one vegetable with significant fat content. I am impressed.

fx

Tue, 13 Jan 2009 02:07:59 GMT

Joe, I think fork and spoon are the way to go. They are just so much more practical than chopsticks. I will try to improve my poaching skills with vinegar!

joe sotham

Fri, 9 Jan 2009 20:09:31 GMT

I made this tonight to test in advance of a dinner party I am hosting. The avacado and bernaise are perfect complements, and the egg yolk, it"s magic. My only question is how would you recommend eating it. I finally went with fork, to hold, and spoon, to scoop. Thanks for the idea and the fabuous photos.

As for cooking eggs directly in water, try adding ~30% regular vinegar, poaching till almost done, into a cold water bath, and then reheat in regular water just before plating. I have served eggs benedict to 20 with no trouble.
cheers,

joe

fx

Fri, 28 Nov 2008 13:25:22 GMT

Geoff, I don"t think they made it from scratch with chervil and clarified butter in the army - or if they did it"s the best armed forces food in the world!

Geoff Ball

Thu, 27 Nov 2008 20:19:16 GMT

Well ever since I was in the (Canadian) military and suffered it"s b�arnaise sauce I haven"t wanted to taste it again, until now :)

jensenly

Mon, 30 Jun 2008 17:09:44 GMT

WOW! My eyes totally bugged out on this one. I want to have your baby.

fx

Thu, 12 Jun 2008 16:32:41 GMT

Helena, you can buy the regular wrappable transparent plastic foil, if you look at the box it will say how much temperature it withstands.

Helena

Thu, 12 Jun 2008 00:19:20 GMT

Incroyable and decadent!

A recipe that sounds like it"ll be as good as your guacamole. Yeah I agree some fruits, like avocados, lemons, limes, oranges are much much better when they are mature.

One question though (and no I"m not trolling), I really want to know. What kind of plastic foil do you use? Is there a special type of plastic foil for it?

I don"t poach. Does it show?

I was just thinking in this day and age of bisphenol-A and plastic leeching all sorts of stuff, there has to be some special material chefs use. Or some other alternative to either doing it straight in water. I"m not that good. Or using regular non-food grade plastic.

fx

Wed, 4 Jun 2008 16:08:46 GMT

Chiffonade, no worry, this adds anotherlayer of fun to the story! Who is, pray tell, this funny cooking troll?

chiffonade

Wed, 4 Jun 2008 15:35:10 GMT

Your blog is incredible. The picture of the bearnaise made me want to jump through the monitor! What a perfect sauce. I love to make hollandaise, etc. but it"s so fragile. Entirely worth the work. Such luxury in the mouth.

As you can see from the above post by "chiff0nade," your site has been targeted by a well known internet troll. I do not make offensive comments on foodie blogs but he seems to think he can destroy my reputation by doing just that and using my name (or some variation of it). He has embarked on a truly futile effort.

I will subscribe to your blog (legitimately) and look forward to further exploring its delicious pages!

Chiffonade,
Clearwater, FL

Ricardo

Wed, 4 Jun 2008 14:33:03 GMT

For our fellow Chiffonade:
My dear purist, Not only Rochat, but as I mentioned Juan Marie Arzak, also a 3 michelin star (and mind you, there are 3 michelin stars and then there are THREE MICHELIN STARS) poaches this most profane way. You see, not only they poach, they add a new flavour dimension right into the poached egg. You should try it....really.

fx

Wed, 4 Jun 2008 14:18:34 GMT

Dana I"m glad you agree with the poaching method, to each its own but this one is really failproof.

fx

Wed, 4 Jun 2008 14:18:06 GMT

Sarah, thanks for the visit and commment and now, get cooking!

fx

Wed, 4 Jun 2008 14:17:47 GMT

Ricardo, thanks for visiting and this Arzak fellow seems highly worth investigating!

fx

Wed, 4 Jun 2008 13:55:44 GMT

Madeline, thanks for visiting and I hope you get to try this!

fx

Wed, 4 Jun 2008 13:49:11 GMT

Chiffonade, thanks so much for your comment, this must be the funniest I"ve received this year and we all had a good time here at the office thanks to you. Almost beats the "I want you to retract your statement that Latin is a dead language". No, really. As for poaching eggs, a most delicate matter indeed, I"m very happy if you are one of the few who can consistently turn out nice-looking eggs by placing them directly in the water. That must be hard and I understand why people who master this skill would be suspicious of any easier method. Surely, that must impart some bad taste or why would we bother with water, right? Well I think it"s wrong and plastic is the method used by Philippe Rochat. If we are talking delegation-of-judgement here, well in my book Mr Rochat must beat the gentleman you mention since he has 3 Michelin stars and has them for a solid 10 years.

Dana

Thu, 29 May 2008 18:12:55 GMT

I"ve been using this method to poach eggs lately - I really like it since they don"t spread out as much and it"s easy to tell if they"re done!

sarah @ Sweet Endeavors

Thu, 29 May 2008 14:52:02 GMT

OMG! that looks so delish! and healthy! i enjoyed reading this post. Thanks!

Ricardo Sanchez

Thu, 29 May 2008 14:49:13 GMT

Very Nice FX. Arzak poaches his famous "Arzak Eggs" exactly like these. Instead of tarragon he uses parsley and Spanish Ham (Spanish Prosciuto). There not bad either!

Madeline

Thu, 29 May 2008 14:24:37 GMT

Oh, Hallelujah! I am one of those people who dreads poaching eggs. I"ve had one too many disasters in my efforts. Thank you for this great tip. I love poached eggs and now I"ll actually be able to make them.

chiff0nade

Thu, 29 May 2008 13:34:46 GMT

Your post is interesting. However, the subject of poaching eggs has been blogged to death, and your demonstrated method is perhaps the POOREST method of all.

All professional chefs such as myself (graduated from Peter Kump"s Culinary Institute in brooklyn) know that the time-honored, efficient method of poaching an egg is simply properly . . . and I stress PROPERLY . . . placing the raw egg in just-under-simmering hot water. PLAIN hot water.

People do NOT need the plastic crap to poach the eggs NOR do they need the potential of contamination from the plastic.

Personally, I would really appreciate it if you would revise your post.

fx

Tue, 6 May 2008 13:58:22 GMT

Trish, I"m glad my little article helped you guys start your Sunday on a bright note! With tarragon sauces, a little bit goes a long way and you can really manage to keep the cholesterol bill down by eating only a couple tablespoons. Seeing you are in Omaha, you should know that this is a great and very popular sauce in France with steak, and you have access to much better steaks that we get usually in Europe. Old world meets New on a dinner plate!

trish

Tue, 6 May 2008 09:22:27 GMT

Had this last Sunday. We did show some restraint and split an avocado as opposed to having one each - the flavors were divine. We just went to the greenhouse yesterday and purchased our summer herbs. I can"t wait to try this with fresh tarragon! Thanks for adding something new to our Sunday Breakfast rotation!Trish

fx

Mon, 28 Apr 2008 14:54:01 GMT

Trish, this really is one cool pot but it"s really only about the pleasure of cooking with beautiful cookware rather than practicality. I think a bowl in a pot is just as good. Have a look on Ebay with "bain marie" on a Worldwide search and I am confident you"ll find some other French lady who wishes to unload one. Good luck!

trish

Mon, 28 Apr 2008 08:21:58 GMT

This dish has been drooling even though I"ve just finished breakfast! I COVET your bain marie pot. Maybe I"ll keep my eye out for a bargain on ebay as well.

Happy Monday,

Trish

fx

Sat, 26 Apr 2008 17:13:02 GMT

Kiriel, thanks for your concern for my health, I"ll eat another egg b�arnaise to your good health then!

Kiriel

Thu, 24 Apr 2008 19:53:50 GMT

Mate, I reckon you shouldn"t stress too much about eating cholesterol; there is some good research out there now which suggests that if you don"t eat cholesterol your body just manufactures it anyway!

fx

Wed, 23 Apr 2008 14:53:09 GMT

Parshu, thanks for your advice and I"ll eat one advocado, with its b�arnaise sauce, to your good health!

parshu.narayanan

Wed, 23 Apr 2008 13:13:24 GMT

If what the doc told you is true, fx, my dear friend, please treat yourself to long daily mountain walks and eat and cook what you want, including cholestrol-raisers like Avocados ( by virtue of high fat content), butter and eggs. Take care and buy Nikes, fx, I cant have my favourite foodie leaving butter for olive oil or sugar for sucralose even whe he turns 60...

fx

Mon, 21 Apr 2008 03:58:14 GMT

Richard, I read an article online where a man tested out 4 or 5 ways of poaching an egg, and this was the most reliable. Good luck!

Richard E. Hughes

Sun, 20 Apr 2008 23:07:46 GMT

I love your technique for the perfect poached egg. Thanks!

fx

Thu, 17 Apr 2008 14:40:34 GMT

Saxit, thanks for these explanations and let me know if you know any amateur photographer who could take pictures of such a pizza!

fx

Thu, 17 Apr 2008 14:23:09 GMT

Felix, well done for your first pint of b�arnaise!

Saxit

Thu, 17 Apr 2008 12:35:47 GMT

#25 fx - I only eat the meatballs at Ikea so I didn"t know they use dill in their bearnaise. That"s not a common practise in Sweden as far as I know. :)
The sause they use on pizza here is often ready made though so it"s not that special (just extra greasy I"d say).
One of my local pizza parlours have a pizza they call "Viking special" which has nothing in common with Vikins really.
They top it with sliced beef, ham, shrimps, onions and bearnaise.
They also have one where they have exchanged the ham with (canned) asparagus.
To be honest I don"t think you can get a pizza anywhere else but in Scandinavia that includes sliced pork, shrimps, bananas, pineapple and curry...

felix

Wed, 16 Apr 2008 15:53:59 GMT

Thanks for the bearnaise FX, I made it last night , it turned out perfect. Keep it coming!!!!!

fx

Wed, 16 Apr 2008 14:37:11 GMT

Pedro, a pint of b�arnaise sauce befits any champion ready to climb the Matterhorn later in the day!

pedro arceyut

Wed, 16 Apr 2008 13:23:46 GMT

Now That"s a breakfast for champions !!

fx

Wed, 16 Apr 2008 00:44:52 GMT

Aspiring Baker, thanks for visiting and I"ll make sure not to eat more than one such avocado a day!

fx

Wed, 16 Apr 2008 00:44:19 GMT

Luke, I"m glad you caught on, if you look at the tags I think it"s clear I realized there is indeed quite a bit of cholesterol in this dish. When I saw it in a book it struck me as one of the dishes furthest from contemporary lighty-light tastes. I had to try it!

fx

Wed, 16 Apr 2008 00:42:43 GMT

Stahlregen, thee trik is to slice them avocados reeely thin beyfore they are dipped in thee oil laike wee do in Edinbrugh!

fx

Wed, 16 Apr 2008 00:41:35 GMT

Traci, sounds like a lot of running for one b�arnaise avocado!

fx

Wed, 16 Apr 2008 00:40:32 GMT

Saxit, thanks for visiting and I"d be most interested to see Swedish B�arnaise Pizza! Is this a dill b�arnaise like I see at Ikea or the regular French version?

the aspiring baker

Tue, 15 Apr 2008 22:46:18 GMT

Hey, take care and watch the cholesterol level ya? The dish still looks mightily rich, although i must say it is very tempting indeed...

Luke

Tue, 15 Apr 2008 20:27:31 GMT

As I was reading this, I was wondering if you were actually serious about reducing your cholesterol intake. B�arnaise, eggs, avocado? It took me a while to catch the ironic humor here.

That said, the dish looks quite amazing. Kinda reminds me of a fried egg on mashed potatoes, in a way.

Stahlregen

Tue, 15 Apr 2008 19:29:44 GMT

fx, simply dipping the avocado in batter and deep-frying them might still lead you to end up with too much vegetable to satisfy scottish dietary rules. I think you should process them in some way, preferably with lots of sugar. How about deep-fried avocado ice cream? Now that sounds like a serious diet dish. ;)

Traci ~ Soup of The Day

Tue, 15 Apr 2008 15:20:35 GMT

One hour = 400-600 calories (depending on how fast I run/walk). Avocados should be eaten everyday, that"s my view. I find a way to fit them in. Just maybe not slathered in butter. Except on weekends - that"s when anything goes! Bacon! Butter! Bread! Gnocchi! Heavy cream! Booze! Cheeseburgers!

AVOCADO

Tue, 15 Apr 2008 14:05:50 GMT

It"s AVOCADO.

Saxit

Tue, 15 Apr 2008 11:59:13 GMT

#17 "B�arnaise is such a gorgeous sauce, and it"s not so commony nowadays."

Except for the expensive "real" italian restaurants, I don"t think you can find a pizza place here in Sweden that doesn"t have a few different pizzas with bearnaise on top...
Our pizza toppings are quite crazy I tell you.

#18 That"s probably true about the heart, though lung cancer on the other hand... ;)

fx

Tue, 15 Apr 2008 05:53:52 GMT

Janna, I once met a very important cardiologist. The guy smoked like an oil well in Kuwait during the first gulf war - on and on. A couple packs a day. When I asked what the cardiologist within him thought about smoking versus heart diseases, he answered "Don"t believe anybody who tells you otherwise - heart diseases are 95% genetic. There is only a tiny bit you can influence. The smoking does not change anything".