Tag Archives: Egg Yolks

Blender Hollandaise Sauce

Posted on June 29, 2023 by tbuzzee

Everyone needs a day with a little bit of extra sunshine. And, truly, is there anything more sunshine-y than Hollandaise Sauce? Julia Child has said that one should learn to make this sauce in the classical way, but my take … Continue reading →

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Key Lime Pie With a Side o’ Blueberries

Posted on July 28, 2022 by tbuzzee

One of our fave desserts is Key Lime pie, and with good reason: it is tasty, but, it is also wicked simple to toss together! Especially if you buy a graham cracker crust already made from the market. One bit … Continue reading →

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Smashed Potato Salad

Posted on September 15, 2021 by tbuzzee

A nice, simple, tasty potato salad, this recipe is an adaptation of Korean Potato Salad, with more the traditional chopped red onion added in place of cucumber; and, while it certainly looks like there might be mustard in the dressing, … Continue reading →

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Horseradish and Sriracha Aioli

Posted on June 8, 2020 by tbuzzee

One of my all time favorite versions of aioli, or, ‘garlic mayonnaise,’ this tasty spread comes together in next to no time with the use of a blender or mini food processor. Yeh. You could make this the traditional way … Continue reading →

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Key Lime Pie

Posted on March 31, 2020 by tbuzzee

We have a soft spot in our hearts around here for key lime pie. Usually, when the mood strikes, it is only the matter of a drive down the street to our local fishmonger/smokehouse/baker to pick up a slice or, … Continue reading →

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Butterscotch & Bourbon Pudding

Posted on January 22, 2019 by tbuzzee

We were having one of the last gatherings of the holidaze season and, well, it was the holidaze, so I wanted a wow-worthy dessert. Pudding! “Pudding?” Yeppers! Home made and with a not so secret ingredient: bourbon. No, this pudding … Continue reading →

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Parfait! Blender Hollandaise Sauce

Posted on April 21, 2017 by tbuzzee

There are folk out there who maintain that one should be able to make Hollandaise the traditional way before giving in to the ease and convenience of using one’s blender to cut out all that (let us be totally frank, … Continue reading →

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Asparagus “Fries” with Sriracha Aioli

Posted on April 8, 2015 by tbuzzee

As I was planning our Easter feast, I came across a posting on facebook from an old and much trusted boss (hi, Diane!) for breaded baked (“fried”) asparagus served with a roasted garlic aioli. We love roasted asparagus just about … Continue reading →

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Blender Hollandaise Sauce

Posted on March 27, 2013 by terry

We’re having a small brunch gathering this coming Sunday for Easter, and I had this idea for a main course in my head. It was based on an interesting ‘Eggs  Benedict Casserole’ recipe I came across; but I was thinking … Continue reading →

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