Hollandaise Sauce

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The rule of thumb for Hollandaise sauce, is one egg yolk per serving. Seeing that I made six servings for my Eggs Benedict recipe, I have decided to use 6 yolks. We reserved the whites for another recipe. This would be a perfect opportunity to make a meringue pie, or macaroon cookies. 


This was my first time to make Hollandaise sauce, and Eggs Benedict. It turned out successful, except that I made the sauce before the eggs were done, and my sauce hardened a little, because it sat on the side for a few minutes. With out thinking I threw some of the sauce in a bowl and put in the microwave to liquify my sauce… :-) Needless to say that was a fail, and a scrambled my Hollandaise sauce after all. So lesson learned, don't let your Hollandaise sauce sit to set, and don't microwave…


Ingredients:

• 2 tablespoons of juice of a lemon
• 3/4 cup of  Clarified Organic Kerrygold  Butter
• 6 egg yolks
• Pinch of Cayenne, and paprika
• 1 teaspoon of salt

Directions:

In a skillet boil water. In a stainless steel bowl, add egg yolks and lemon juice. Hold steel bowl over boiling water, but carefully do not let the bowl touch the water. Rigorously whisk, yolk sauce will thicken, whisk as fast as possible so eggs will not get over heated and scramble. Once yolks are looking like a thick sauce, add clarified butter. Slowly, and in segments. Whisking rapidly, until all butter is added. Add salt and spices. Drizzle neatly over Eggs Benedict.  

Serve and enjoy!

Click Here for Eggs Benedict

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Eggs Benedict

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Primitive Foodie, is going Irish for a month. Paleo Irish that is. For fun, we are connecting back to our ancestral roots, and cooking with foods that our grandparents would have cooked with. Growing up with a grandfather that was Irish, the cuisine and culture was ingrained in me as a "wee little one".  At my grandparents house, the meals were Irish, the Gaelic was spoken, and the heritage strong. It has been a long time since I have connected with that, and since I have gone Paleo, I avoided most of the dishes, due to the starches. Ireland cooking, however does not have to include a lot of starches. You can be paleo and enjoy foods from around the world and this is what we hope to prove by this experiment. Not to limit ourselves, and be creative as possible in our lives.  WE will be creating dishes that incorporate a lot of the Irish food, while staying focused on healthy eating. On our list, there will be a lot of Breakfast items, as that is one of my favorite meals to cook! 

Ingredients:

• 6 slices of Canadian Bacon, or BACON!!
• 6 Duchess potatoes
• 6 eggs
• 2 teaspoons of white vinegar 
• Hollandaise Sauce
• Salt and pepper to taste
• 1 tablespoon of parsley

Directions:

In a skillet brown bacon, slightly. Set aside for later. Fill a skillet half way with water, and add vinegar. Heat to a boiling. Carefully, break eggs one by one into skillet of water. Simmer eggs for 4 minutes on low, while carefully stirring the water around the eggs, paying close attention not to break the yolks. 

Remove eggs, carefully, from skillet with a slotted ladle spoon. 

Assemble, Duchess potato, top with bacon, Eggs benedict, and Hollandaise sauce. 

My Hollandaise Sauce 

Serve and enjoy! 

To make this even more of an Irish dish add Cod!

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Homemade Chicken Broth

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I Have a SECRET CONFESSION, so listen up!!! Up until recently I have been cooking with store bought chicken Broth! The horror, the shame, the embarrassment.. I think that is why it has taken me so long to post this recipe.


After going semi- paleo, I could no longer buy my broth without guilt from the grocery store. Knowing that what I was buying was processed, and full of salt, taking natural flavors away from my dishes, and above all causing my meals to be less nutritionally dense.


Homemade chicken broth is fast, and easy and adds vital minerals and vitamins to your dishes, and soups. And did I say Flavor, tons of flavor.


Ingredients:

• 4 pounds of chicken
• 1 medium onion diced up
• 3 cloves of garlic chopped
• 2 carrots chopped
• 1 Potato of choice, sweet or Yukon
• 1 rib of celery
• 2 Bay Leaves
• 2 Quarts of Water + 1 Cup

Directions:


Place Raw chicken and all ingredients in stock pot. Bring to a boil and the reduce heat and simmer for 45 minutes to an hour.
Remove the chicken and set aside for reuse. Generally, we love to use this chicken in our salads, and eggs during the week.
Strain Broth into a bowl.


Remove Bay leaves, we normally do not discard the mixture of vegetables, instead we set aside for a quick and easy lunch during the week.


Reserve Chicken broth for soups, or dishes that may call for broth!Pin It

Carrot Macadamia Coconut Honey Raw Balls

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Recently I saw a photo posted from Foodie and the Family for Carrot Cake  Bites, courtesy of Daily Bites.


The recipe and photo inspired me to make a special treat for my kids and husband! We have been very cautious as what nuts we use, and have been favoring Macadamia nuts these days due to the omega 6:3 ratio. Macadamia nuts also contains all essential amino acids, and contains healthy fibers. Overall they are best for us!

Ingredients:

• 1 cup of Macadamia nuts
• 1/3 cup of Unsweetened Coconut shredded
• 1/4 to 1/3 cup of Honey, depends on desire of sweetness
• One carrot shredded, about 1/3 of a cup.
• 10 dates pitted, and soaked in water for 5 minutes to soften
• 1 tablespoon of Olive Oil
• 2 tablespoon of Coconut to roll balls in

Directions:


In a blender process Macadamia Nuts, and then simply individually add each item. Roll into tiny balls and then on a plate roll spread enough shredded coconut and roll to coat!


Serve and enjoy! Pin It