Some femme fatale I am, my nail polish needs removing and my remover has dried up LOL. Guess I need to go out and buy some. I never thought to check it before using the polish. Later - OK, I found a bottle of remover which I had kind of forgotten I had. Saved. I wonder how many read that as Polish as in from Poland!!
Unbelievably we are having freezing nights over this weekend, so the farmer tells me, so I have to call ahead on Monday to be sure they have some asparagus. I think the weather has got it in for me this year. I have my pan already for pickling and may not get anything to pickle. By canning the pickled asparagus they will last me a year if I ration them carefully.
Been a fairly quiet weekend as usual. I have some phone calls lined up for Monday. I want to see if I can find out when our new foot nurse is planning to start work. I have been having a lot of pain with an ingrowing toenail and was limping all over the place. I tried to cut it with one pair of clippers, this morning I attacked it with a different pair and the toe is OK again today. I haven't looked at Matt's feet, but I know his toenails grow quickly, I think I could climb trees with mine so I am sure he could.
Asparagus with Rhubarb Hollandaise
2 lbs 1-1/4 cup finely diced fresh or frozen rhubarb
1/3 cup sugar
2 sprig fresh tarragon
2 large egg yolks
3 Tbs lemon juice
½ cup melted butter
salt and pepper
butter for saute pan
chopped chives, for garnish
1. Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.
2. For Hollandaise, stir rhubarb, sugar and tarragon sprigs in a pot over medium heat. Simmer until rhubarb is just tender, about 10 minutes. Remove tarragon and keep warm (but not hot).
3. To assemble Hollandaise, whisk egg yolks and lemon juice over a pot of gently simmering water until they hold a ribbon when the whisk is lifted. Whisk in rhubarb mixture to warm. Remove bowl from heat and gradually whisk in melted butter (try to avoid adding white solids that have settled to the bottom of the butter). Season to taste and keep warm (Hollandaise should be prepared as close to serving as possible)
4. To heat asparagus, simply warm in a sauté pan over medium-low heat with butter and season lightly. Place warm asparagus on a platter and spoon Hollandaise over. Garnish with chives and serve immediately.
Servings: 6
Author: Anna Olson
2 lbs 1-1/4 cup finely diced fresh or frozen rhubarb
1/3 cup sugar
2 sprig fresh tarragon
2 large egg yolks
3 Tbs lemon juice
½ cup melted butter
salt and pepper
butter for saute pan
chopped chives, for garnish
1. Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.
2. For Hollandaise, stir rhubarb, sugar and tarragon sprigs in a pot over medium heat. Simmer until rhubarb is just tender, about 10 minutes. Remove tarragon and keep warm (but not hot).
3. To assemble Hollandaise, whisk egg yolks and lemon juice over a pot of gently simmering water until they hold a ribbon when the whisk is lifted. Whisk in rhubarb mixture to warm. Remove bowl from heat and gradually whisk in melted butter (try to avoid adding white solids that have settled to the bottom of the butter). Season to taste and keep warm (Hollandaise should be prepared as close to serving as possible)
4. To heat asparagus, simply warm in a sauté pan over medium-low heat with butter and season lightly. Place warm asparagus on a platter and spoon Hollandaise over. Garnish with chives and serve immediately.
Servings: 6
Author: Anna Olson
I have very real troubles reaching my toes these days, let alone the nails.
ReplyDeleteThanks for the reminder that I need to see whether podiatrists are working again yet.
Rhubarb hollandaise is a new to me - but could be good. Thank you.
You and me both Sue. Foot nurses don't seem to be working at the moment.
DeleteUnfortunately Matt doesn't like rhubarb.
Hope you can get some asparagus ... I hate to say it ... but I'm enjoying mine - nearly every day too ... take care and have a good week - Hilary
ReplyDeleteThanks Hilary, I just ate the last of mine today and am hoping to get some more later.
DeleteSame to you.
Yes, I read that as Polish as in the country. It is only 17 C in my house and I refuse to turn the heat on. 6 C outside, but supposed to warm up. Still better than that heat last week when it hit 32 C one day. Crazy weather. Too bad about the asparagus. I'm guessing lots of crops are not faring well this year.
ReplyDeleteLOL. What's with the Centigrade Denise? Suddenly gone Canadian? I agree, would rather it be a tad chilly than as hot as it was last week. You are right about a lot of crops faring badly.
DeleteJust figured I would do the conversion for you, lol.
DeleteThanks Denise, but I was brought up with Fahrenheit although nowadays the UK is all metric. I am getting better at metric these days, but actually F. resonates more than C.
DeleteIt would be quite the feat to find Polish polish remover wouldn't it. But maybe you would have to have Polish nails to make it effective. When we finally meet one day I will be sure to glance sidelong at your nails and they had better be impeccable! You can tell I am getting old when I meet a woman and glance at her nails! Yesterday I picked some nice fresh rhubarb at SpruceHaven and we had chicken with rhubarb sauce, little potatoes sautéed in herbes de Provence and garlic, and green beans. It was quite delicious, my dear, with or without manicured nails!
ReplyDeleteIn Scotland they would say you were blethering David.
DeleteSounds good, I've just had breakfast but you are making me hungry.
Sorry it's getting so cold at night. We're headed the opposite direction - nineties later this week.
ReplyDeleteOh to be in the Carolinas Alex. Mind you nineties is a bit too warm. Nice at the coast though.
Delete