Chef Robert Lewis, The Happy Diabetic, has combined his love for delicious food creations with inspiration from the critically acclaimed and award-winning show, Downton Abbey. This blog is not directly affiliated with the PBS show Downton Abbey.
Enjoy and Free Bates!
Oh how they love Hollandaise Sauce. The Dowager Countess of Grantham loves this silky smooth sauce on her pouched fish.
Oh, well, that is an easy caveat to accept, because I'm *never* wrong.
I Remember just what happened to Ivy, the perky new kitchen maid, in the Dowwnton Abbey kitchen right before a grand meal. Even Daisy, the more experienced assistant cook, panicked when she saw the curdled sauce.
It's Alfred to the rescue, the very inexperienced and tall footman, who comes to the rescue. Prior to serving at Downton, he had worked as a hotel waiter, where he had caught glimpses of how master chefs save a separated or "broken" sauce. He quickly strained out the curdle portion of the sauce and whisked one egg yolk and 1 tablespoon of water to the remaining sauce, still keeping it warm during the process. His fast reaction would please any chef and mark this young man as someone to promote. (Is Mrs Patmore , Downton's cook, observing his flare, leading possibly to future plot developments?)
Hollandaise is thought to be the most finicky of all the French Mother Sauces. All kind of things can happen, the sauce "breaks", the eggs curdle, you drop in on the floor and cat starts licking it up.
Now DO NOT allow this sauce to intimidate you. Ounce you understand the basics and the how too's then take a deep breath...let's cook!
This sauce is like a mayo, hollandaise is an emulsified sauce, that means the mixture stays together unlike a oil and vinegar dressing that quickly separates. The egg yolks are the thickening magic. That and the clarified butter bind the sauce so its thick, smooth and creamy. The more you cook the egg yolks, the thicker your hollandaise will be. However, the longer you cook your egg yolks over the heat, well...it's now a scrambled eggs sauce.
I like to heat the egg yolks in a stainless steel bowl placed over a pot of gently simmering water (aka double boiler). The gentle heat of the steam is much more forgiving than a direct flame. With that said, let's make some sauce of LOVE!
First What Is Clarified Butter?
Clarified butter is whole, unsalted butter that is melted down and allowed to separate so that the milk solids can be removed. The milk solids is what make butter BURN. The solids need to be removed to make a perfect sauce.
First the easiest way to clarify butter is to place it into a pan on medium heat and bring to a gentle boil and then turn it off. What happens next is milk solids "foam" on top. To finish the process, simply skim off the “skin” and pour off the clarified butter, being careful not to pour off any of the solids that's settled to the bottom.
Ok...now it ready to become a thick and creamy and amazing sauce...
The Happy Diabetic Classic Hollandaise Sauce
The Classic Ingredients:
3 egg yolks, large eggs
1/2 pound unsalted butter, melted
1 1/2 teaspoons fresh lemon juice
Salt, to taste
The Classic Preparation:
1. In a small saucepan set over a double boiler on medium heat, whisk 3 egg yolks and a splash of water.
2.Continue whisking the egg yolks, taking the bowl off the steam occasionally so not to cook the eggs to quickly.
See the wipp marks?
3. When the sauce is thick and you can see the wipp marks take if off the heat. now its time to add the butter. 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.
Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat and serve it immediately.
Ethel Parks Glorious Simple Charlotte Russe the girls couldn't leave without tasting!
The History...The dish, which falls into the larger category of “charlottes” (molded desserts), was likely named by French chef and noted Russophile,Marie Antoine Carême. Considered by many to be the father of French cuisine, Carême included a recipe for “Charlottes à la Parisienne or à la Russe” in his 1815 cookbook The Royal Parisian Pastry Cook and Confectioner.
The Set up: It'slunch time for the girls. But can Ethel cook?With the help of Mrs Patmore anything is possible.Lord G ruined the day, however, bursting in to reveal that Ethel is or was a fallen woman. Already livid about the baby Sybil debate, and about Matthew finally broaching the fact that Downton is run about as efficiently as a week one Apprentice task, his Lordship angrily demanded that everyone come straight home.
Cora stood her ground. Blaming Lord G for his daughter's death was one thing, but openly and knowingly chowing down on a prostitute's salmon mousse? Surely their marriage was over!
But what about dessert??? The Dowager has a secret love for a good Charlotte!
Soften gelatin in cold water 5-10 min. Place over hot water to dissolve. Heat mashed berries with Splenda until it's dissolved. Add to gelatin and mix well. Let cool to room temperature. Meanwhile, line bottom and sides of 9" or 10" springform pan with ladyfingers. Whip cream till stiff. Add vanilla and gently fold into cooled strawberry mixture, blending well. Fold in sliced strawberries, reserving some to decorate the top. Fill pan with strawberry mixture. Chill several hours or overnight.
Taste of Downton Life:
Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.
Hugh Bonneville plays Robert Crawley, known as Lord Grantham. "It's a Downton tradition. They have their feast at lunchtime and we have ours in the evening."
Earl of Grantham
Viscount Downton (before 1890) Lord Grantham His Lordship Your Lordship My Lord Milord Papa Cousin Robert
Colonel of the North Riding Volunteers
Lord Grantham's Salmon Mousse with Dill
1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
5 ounces smoked salmon, chopped
1 cups sour cream
2 tablespoons fresh lemon juice
Fresh cracked pepper
crackers or baguette slices, for serving
Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with pepper . With the processor running, add the slightly cooled gelatin mixture, and blend until combined.
Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.
In honor of Lady Sybil and with Valentines Day around the corner, I thought it would be appropriate to post a recipe filled with love. Thanks to familyfreshcooking.com I found this scrumptious cake. It's not only beautiful but healthy as well. It is jam packed with ingredients that give you energy and help you to feel full without feeling sick. It truly is a decadent cake that you can eat for breakfast and like our Lady Sybil it will be unforgettable. Enjoy!
1/2 cup Coconut Flour
1/3 cup gluten free Oat Flour
1 1/2 T Unsweetened Cocoa Powder
1/2 t Baking Powder
a pinch of fine Sea Salt
1 cup Unsweetened Light Coconut Milk
1 1/5 cups Water
1 tablespoon unrefined Coconut Oil
1/4 cup chopped Unsweetened Chocolate, Dark Chocolate Chips or Unsweetened Carob Chips
about 6 droppers full of Vanilla Stevia Drops, I use unsweetened chocolate, adjust to taste or don't add any additional sweetener if using sweetened chocolate
Seasonal Fresh Fruit
Unsweetened Toasted Coconut Flake
Carob or Chocolate Chips
dusting of Powdered Sugar or Cocoa Powder
In a medium bowl whisk together coconut flour, oat flour, cocoa powder, baking powder and salt. Mix together coconut milk and water. Pour the coconut milk and water into the flour mixture. Combine well, it will be thick and pasty. Mix in stevia and adjust to taste. Melt coconut oil over medium heat. Add batter and heat mixture for 5 to 6 minutes stirring constantly, scrap down sides and bottom throughout. A silicone spatula spoon is very good for this. Stir in chocolate chips.
Spray a 9 X 9 inch baking dish with cooking spray. Transfer batter to the baking dish flatten with the back of your spatula. Let cool in the fridge for about one hour. Gently loosen the edges of your chocolate cake with a spatula. Carefully flip out onto a plate or leave in the pan for serving. Top with fresh fruit or any toppings you desire. Serves 6.