Sunday, May 24, 2015

Hope and Blessing Upon You



The words never seem to correctly convey our feelings in moments like these. How blessed we are to live in this country and yet how much more we desire it to be. Today, though, we take a moment to verbally honor and thank those who have fallen protecting us and our way of life and advancing freedom for those they would never know domestic and abroad. Most importantly we take time to consider the children, parents, spouses, comrades and friends of those who are here no more. Words sometimes cannot express what only sympathetic tears attempt to. Whatever our political stances are, today we say we love you, and are so thankful for the daily sacrifices your family continues to make in the absence of your loved one. With abundant gratitude, my family and I pray for an extra portion of comfort, hope and blessing upon you this Memorial Day. - Benjamin Watson, American Football Player

Image and quote source here

Tuesday, May 19, 2015

Orange Hollandaise Sauce Recipe



Sauce hollandaise is the classic sauce served warm with Eggs Benedict, steamed fish, and cooked asparagus. The sauce is traditionally made out of egg yolks and butter, and seasoned with lemon juice, white pepper and salt.

The history of the sauce is not quite clear. The name suggests that the sauce originated in Holland and was probably introduced to France by the French Protestants. 

A recipe for a thick egg sauce appeared in an old Dutch cookbook by Carel Baten in 1593. More than half a century later a Frenchman, François Pierre de la Varenne published a very influential cookbook "Le Cuisinier François" in which he described a butter sauce similar to hollandaise. His recipe called for butter, vinegar, nutmeg, salt and egg yolk.

Sauce hollandaise became quite popular in the 19th century. Sometimes called sauce Isigny after a town Isigny-sur-Mer that was known for its great-tasting butter, the sauce was generally known as the Dutch sauce for fish. 

Be warned, the sauce is not very easy to make and it requires a little practice. Once you mastered the art you will never ever buy a ready-made sauce at the grocery store. 

The recipe I am sharing with you is a variation of the traditional recipe. I am certain that you will love it. 


Ingredients: 
  • 3 egg yolks (use organic eggs if you can)
  • 1/2 cup unsalted butter 
  • 3 Tbsp freshly pressed orange juice
  • 1/2 Tbsp freshly pressed lemon juice
  • 1/3 tsp cayenne pepper
  • Celtic sea salt to taste
  • 1 Tbsp orange zest for garnish

Tools:
  • double boiler (bain-marie)
  • balloon whisk
  • citrus zester 

Method: 
  • Fill the bottom pan of the double boiler with water and bring it to a simmer.
  • Place the egg yolks, lemon juice and 2 Tbsp of the orange juice in the top pan of the double boiler. 
  • Set the top pan on top of the pan with water and whisk the yolks vigorously until they begin to warm up and thicken. Be careful here. The top pan should not touch the water or you will get scrambled eggs!
  • Add 1 Tbsp of butter and whisk until the butter melts and is fully incorporated into the sauce. Add another tablespoon of butter and repeat. Proceed in this manner until the whole butter is used up. Continue whisking until the sauce thickens again. The volume should almost double.
  • Take the top pan off the pan with water and place it on the working surface. Season the sauce with salt and cayenne pepper and mix well. If the sauce is too thick, whisk in the remaining orange juice. The sauce should have creamy, almost velvety consistency.
  • Serve your hollandaise with boiled white and green asparagus, garnish with orange zest and enjoy it in good company!

By Dominique Allmon

Dominique Allmon©2015

      

Saturday, May 16, 2015

Karkadè - The Drink of the Pharaohs



More than a quarter of century ago I had a chance to visit Sudan. Back then the capitol city of Khartoum had only one good hotel. It was The Hilton on the White Nile which accommodated not only the business people and tourists, but also guests of the State.

Khartoum had very few attractions, but the hotel management did its best to provide guests with good food and entertainment. Among the few exotic delicacies that were very popular with foreign visitors was karkadè or hibiscus  tea which was either served hot or chilled. 

Karkadè is also drunk in Egypt where its tradition supposedly goes back to the times of the pharaohs. The tea is made out of dark red calyces that form around the seed pods of flowers collected from a roselle shrub (Hibiscus sabdariffa). The plant is native to West Africa, but it also grows in many other parts of the world including Australia, China, Nepal, Mexico, and the Caribbean. 

The tea has a rather tart taste that is a bit similar to cranberry or tart cherry juice. For this reason it is often served with a lot of sugar. 

In Nigeria (at the Hilton hotel in Abuja, for instance) hibiscus tea is served chilled, with sugar, fresh ginger and black pepper. It is supposed to improve blood circulation and aid digestion. 

Hibiscus tea is known in many cultures where it is greatly appreciated for its health benefits. Hibiscus flowers are rich in the vitamin C and anthocynins that have the capacity to fight free radicals in the body and strengthen the immune system.  

Studies have demonstrated that karkadè may help fight hypertension since it contains compounds that act as the ACE (angiotensin-converting enzyme) inhibitors. In fact, the effects of drinking hibiscus tea were similar to the effects of popular anti-hypertensive drugs. The tea also helped reduce the amount of sodium in blood without affecting the levels of potassium. More studies have to be conducted, but one thing is certain, unlike many drugs, hibiscus tea is well tolerated by patients with hypertension. 

To prepare your hibiscus infusion rinse a handful of dried hibiscus calyces in running water and place them in a teapot. Bring four cups of purified water into a boiling point, then allow it to cool a bit. Pour the water into a teapot and steep the flowers for about five minutes. Strain the deep red liquid through a sieve and pour it into glasses. Add a little sugar, honey or liquid stevia and enjoy it warm, or chill it in the fridge. 

By Dominique Allmon

P.S. It is advised not to steep the flowers for more than ten minutes since the infusion will become bitter. 

Dominique Allmon©2015

      

To learn more Hibiscus Tea and Hypertension please click here and here.

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.
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