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Ingredients
serves Serves 4, active time 30 minutes, total time 30 minutes
- Hollandaise Sauce
- 5 large egg yolks
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup (1 stick) unsalted butter, melted and kept hot
-
- 8 Crispy
Potato Latkes
- 1 1/4 pounds pastrami, sliced or coarsely chopped
- 8 large eggs
- 2 teaspoons distilled white vinegar or freshly squeezed lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
Procedures
-
Preheat the oven to 200°F. Line two large rimmed baking sheets with paper
towels.
-
To make the sauce, place the egg yolks, mustard, lemon juice, salt, and
cayenne in a blender and blend on medium speed until frothy. With the blender
running, pour in the hot melted butter in a slow, steady stream.
-
Be sure not to add the butter too fast or the sauce will break. If needed,
add warm water, 1 tablespoon at a time, to thin the sauce to a consistency that
will coat the back of a spoon. Taste and adjust the seasoning. Cover the sauce
to keep warm.
-
Place the latkes on one of the lined baking sheets and put them in the oven
to warm up.
-
In a large skillet over medium heat, and working in two batches, fry the
pastrami, turning once or twice, until it is hot, about 5 minutes. Transfer the
pastrami to the other lined baking sheet and put it in the oven to stay
warm.
-
To poach the eggs, bring about 2 inches of water to a boil in a large
skillet. When the water boils, add the white vinegar. Decrease the heat so the
water is just below a simmer. One at a time, crack the eggs into a small bowl
and slip them into the water. After about 3 minutes, use a slotted spoon to lift
the first egg to see whether the white has completely set. When the whites are
set, remove the eggs with a slotted spoon and gently blot the excess water with
a clean kitchen towel. Transfer the eggs to a large plate and, if desired, use a
paring knife to trim any ragged edges from the whites. Cover the eggs to keep
them warm.
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