The recipe in the book for the sauce that dresses the poached eggs is good. But I wanted more of it. And as you can see from the cookbook photo, the sauce was thick. I wanted more of a creamy, pourable consistency. So I decided to change it a bit. I first caramelized the poblanos and onions, then add heavy cream (in this 9 inch pan I added about a pint but this will serve 8 or so!) and reduce over medium heat until the sauce can coat the back of a spoon. Then I add the sour cream (to this amount I added about 3/4 of a cup), then a squeeze of fresh lemon juice, salt to taste and freshly cracked pepper. And then just before serving I add a drizzle of Fiore chipotle olive oil. Someone once told me "That sauce is so good I could bathe in it!". So below is a video to show you the desired consistency. Enjoy!
Come join me for a cookbook signing and samples of some goodies from the cookbook on Saturday, from 1-3!
I'll be offering something that you can make for friends and family, perfect for homemade, tasty holiday gifts that you can even ship!
On Tuesday morning July 19th at 8:30am, I will be in New York City live on the "Morning Living" show on Martha Stewart Radio talking about some of my favorite recipes and tips in the cookbook and answering caller's questions! Very exciting as I have been a Martha fan for more than 20 years! Tune in and call in!!
Surreal excitement pretty much explains what I am feeling not to mention appreciation for Down East approaching me about working with them!
What's the cookbook all about? Tips and tools for a simple, yet creative breakfast for family and friends!
My first official book signing is on the calendar! May 21st, 1-3 pm at the Acadia Shop during the first annual Taste of Bar Harbor! I heard 2 cruise ships will be in port that day :) thanks to Terry of Down East Magazine for setting this up!