Veggies With Hollandaise Sauce And Blue Cheese Recipes

VEGGIES WITH HOLLANDAISE SAUCE AND BLUE CHEESE

Steps:

• Cut potatoes into halves or quarters depending on size, cook in boiling salted water.
• Meanwhile, in a large frying pan, fry the bacon bits then add the pine nuts and sauté them until just golden.
• Make up the sauce as directed and stir in three quarters of the blue cheese.
• Once potatoes are cooked, drain and add to the pan with the butter and the the spinach, stirring constantly to just wilt the spinach.
• Quarter the eggs, add to the spinach mixture with the remaining blue cheese, crumbled.
• Then divide between four individual dishes or place in a large serving dish. Pour the sauce over the top and serve.

VEGETABLE SAUTE WITH BLUE CHEESE

Steps:

• Fry bacon in a large skillet, until soft, but not done.
• Meanwhile, bring a saucepan of salted water to a boil.
• Add the cauliflower, cook for one minute.
• Add the green beans, cook for an additional minute.
• Drain the vegetables, set aside.
• If the bacon is very lean, and hasn't rendered enough fat to saute the vegetables, add up to a 1/2 teaspoon of butter.
• Add the shallots, beans, and cauliflower, toss to coat with the fat.
• Season to taste with salt and pepper.
• Continue to cook the vegetables just until they start to show some color and are tender enough to pierce with a knife.
• Remove to a serving dish, and top with the blue chese.

STEAMED VEGETABLES WITH HOLLANDAISE SAUCE

Steps:

• 1. In a blender, place the yolks, salt, mustard, lemon juice, and tabasco.
• 2. Blend for about 5 seconds. Then, while blender is turned on, pour in the butter, which should be good and hot. (the temperature of the butter is the secret to this - make it very hot, taking care not to let it burn, and the hollandaise will thicken right away).
• 3. Heat sauce for a minute in the microwave or in a pan on the stove top. If you heat it on top of the stove, stir it constantly so that it doesn't burn. Pour over top of vegetables and/or the meat you might be serving with this. (The best thing, in my opinion, is to serve the sauce on the side in a bowl with a spoon. Let each person spoon however much they would like to have over their vegetables.)

HOLLANDAISE SAUCE FOR VEGETABLES

Steps:

• In a small saucepan, melt butter until bubbly.
• Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
• Pour in half the butter in a very slow, steady stream until creamy.
• Then turn blender to high and add remaining butter slowly.
• Taste and correct seasonings.
• Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.