Croissants, Oliva serie V, Hollandaise

Part I
Croissants

I have barely been cooking lately. We are on mandatory OT at work and I’m stuck here 70 hours a week. Even now, I’m at work… Don’t worry, I’m on break. However, I have had time to consume thousands of calories delivered via croissants throughout the week. This was Jen’s first time making croissants, and let me just say, they were legendary. 27 layers of pastry and European style butter calories. Someday she will do a post on here relating to baking, because that is FAR from my specialty.

Part II
Oliva serie V

I’m really starting to think I’m in love with Nicaraguan cigars. A friend of mine had rave reviews about this cigar, so when I saw it at the local shop I had to buy a few. It was everything I hoped this cigar could be. The flavors were rich without being too mellow, spicy without being too harsh. I’m still pretty new to cigars, but I’m really having trouble finding faults in this cigar. The only downside for newbies/non-ex-pack-a-day people is that the nicotine content is really high. I could feel my teeth tingling about halfway through. Another big plus is this is a fairly affordable stick, less than $175 for a 24 pack. I will need a new humidor that will be filled to the lid with these.

Part III
Hollandaise

I love making Hollandaise and Béarnaise. It’s a super easy and versatile sauce that can be used on a ton of different things. Here’s the recipe, I’ll ramble more after.

3 egg yolks
Cayenne pepper
1 Tsp Lemon juice
¼ lb unsalted clarified butter (see notes)
Salt and Pepper to taste (finely ground)

Béarnaise sauce is the same as hollandaise but uses this for the acid instead of lemon:
2 Tsp reduction of shallots, tarragon, white wine vinegar and brandy

I prefer a thin metal bowl over a small boiling pot of water to a double boiler, but it’s up to you.

Clear your schedule for at least the next 7 minutes, you will be whisking constantly.
Start with a cold bowl and drop your egg yolks in. Start whisking
Set your bowl over the boiling water and continue whisking until the yolks start turning a lighter shade of yellow and double in volume.
Add in cayenne and lemon (or béarnaise reduction)
Whisk for another 2 minutes
Start drizzling in the clarified butter slowly or add in the pads of whole butter
Keep whisking until it’s to your desired consistency.
Salt and pepper at the end.

TIPS:
You will need to remove the bowl from the heat often. Error on the side of keeping it to cool. The yolks will scramble.
The sauce can stand up to a lot of Cayenne
If it gets to thick, you can thin it with a tablespoon at a time of the boiling water or cream.
There is a debate raging that rivals Rachael Ray vs. Anthony Bourdain as to whether or not to clarify your butter. I like to clarify it personally. The sauce is heavier w/clarified butter then it is with whole butter.
If you’re not going to clarify it, use really good butter, like Plugra.

Time to get back to work.