Eggs Benedict Poutine

French fries, brown gravy and cheese curds topped with a poached egg, bacon, Hollandaise sauce.

(via This Is Why You’re Fat)

Green Bean “Slaw”
Serves 4

Ingredients

2 slices bacon- cut into 1/4 in. pieces
Small clove garlic- fine diced or grated
1/4 teas. celery seed
1/4 teas. fresh ground black pepper
1/2 teas. kosher salt
2 tbls. water
1/4 C apple cider vinegar
1 teas. dijon mustard
1 teas. honey
1 each carrot and parsnip, 1/2 red onion, 1/2 red pepper- all julienne cut
2 C blanched haricot vert- cooked in salted water then “shocked” in ice water, should still be a little crisp.
Hot sauce and worchestershire to taste.

Instructions

Fry bacon in a large, heavy skillet until crisp. Remove pan from heat, harvest bacon w/ a slotted spoon and reserve for garnish. While the bacon drippings are hot but w/ the pan still off of the flame, stir in garlic to cook in the residual heat. Add celery seed, black pepper, salt, water, vinegar, dijon and honey. Return to the flame and wisk until well combined. Add carrot, parsnip, red onion, red pepper and beans. Toss w/ the dressing over low heat until all has been warmed. Correct seasonings w/ additional salt and pepper if needed. Garnish w/ bacon bits and chopped parsley. Chopped hard boiled eggs are a nice enhancement also. May be served warm or at room temperature. Flavors will improve w/ time but the nice green color of the beans will start to fade after an hour or so.

The book is filled with exactly what it says, tools & techniques.  What I loved about this book is the beautiful pictures.  Coupled with the detailed descriptions I feel like this book could teach everything from how to how to cut and prepare a perfect rack of lamb to cutting vegetables to cutting a torte.

Anyone like me who wants to learn more about the intricate details of cooking, this seems like the book for you.

Cherpumple Pie

Bottom: pumpkin pie inside a spice cake, middle: apple pie inside a yellow cake, top: cherry pie inside a white cake, all surrounded by cream cheese frosting.

My First Recipe on This Site 

Ingredients:

• 1 c. of chopped celery
• 1 c. of sliced carrots
• 1/4 c. of chopped onion
• 2 boxes of chicken broth
• 4 boneless, skinless chicken breasts
• 2 bay leaves
• 4 medium potatoes
• 1 bag of noodles (I prefer anything that says kluski)
• salt, pepper and garlic salt to taste

In a pot on medium high heat add enough EVOO to coat the bottom.  Then add the vegetables as you chop in the order listed above.  Cook in the oil for about 5 minutes.  Then add the 2 boxes of broth.  Bring the broth up to a boil.  Then take the broth down to low heat and add  the bay leaves and chicken.  Cover and cook for 25 minutes.

Once the chicken is cooked take it out and let it cool.  Once cooled, shred it and add it back to the soup with the potatoes and noodles.  Cook on low for an additional 5 minutes and then serve.

While the soup is cooking cut the potatoes into chunks and boil until soft.  Also boil the noodles according the the package.

A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside. And as it takes less than half a minute to make, it is ideal for a quick meal.

Disclaimer: This is for instructional purposes only and should not be adhered to by rational human beings.

I didn’t realize that Rick has been on PBS for years with his Mexican cooking shows.  I’m going to have to start looking to see when they are going to be on.  Here’s a clip of Rick making Grilled Catfish Steaks with Chipotle-Avocado Salsa:

For more on Rick Bayless follow him on Twitter!  @Rick_Bayless