Junior Chef Master Class. Williams Sonoma
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texture is achieved, ranging from coarsely chopped, to chopped, to finely chopped, to minced. Coarsely chopped foods are quite chunky, whereas minced foods are reduced to small bits.
SlicingPlace the food on the cutting board and steady it with your free hand, tucking your fingertips in toward your palm andkeeping the side of the blade gently against your knuckles. With the knife held in yourother hand, cut slices of the desired thickness.
DicingCut uniform slices (working lengthwise if the item is oblong), cut the slices again to make strips, then cut across the strips to make cubes.
MEASURING
Use a set of measuring spoons (usually /teaspoon, / teaspoon, 1 teaspoon, and 1 tablespoon) to measure small amounts of liquid and dry ingredients.
Liquids Measure liquids in clear measuring pitchers with rulers printed on the side and a lip for pouring. Place the measuring pitcher on a flat surface, add the liquid, and check the measurement at eye level to make sure it is accurate.
Dry Ingredients Measure dry ingredients, such as sugar or flour, by spooning the ingredient into the proper-size flat-topped measuring cup, loosely heaping it, then leveling the ingredient by running the back of a knife flush over the rim of the cup.
Basic Techniques
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» HOW TO CHOP
» HOW TO DICE
» HOW TO MEASURE
1 Lay the item to be cut firmlyon the cuing board, firsttrimming a thin slice from oneside if needed to rest flat.
1 Cut the item to be dicedin half. Lay each half, cut sidedown, on the cuting board.
2 Holding the item to be cut withcurled fingers to keep fingertipssafe, slice with the knife bladeperpendicular to the cuing board.
2 Cut each half into evenslices the same width asyour intended dice, workinglengthwise if the item is long.
3 Slice the food while resting the flat side of the knife blade gently against your knuckles, allowing them to guide the width of your slices.
3 Cut the long slices intolengthwise strips, then turnand cut crosswise into dice.
Spoon dry ingredients into a flat-topped measuring cup until mounded on top. Using the back of a knife, sweep off the excess level with the rim of the cup.
Check liquid measurements at eye level to ensure accuracy.
» HOW TO SLICE
1 Grasping the handle of the knife with one hand, hold the tip of the knife against the board with the other hand.
2 Keeping the knife tip steady, raise the handle up and down in a chopping motion to cut all the pieces.
3 As you move the handle up and down, sweep the knife back and forth in a slow arc until the ingredient is chopped as desired.
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Breakf
ast
12 easy eggs benedict
14 nutty apple pancakes with apple syrup
15 berry smash whole-grain waffles with berry syrup
17 galaxy doughnuts
19 classic popovers with strawberry butter
20 fried egg sandwich with bacon, avocado & tomato
22 eggs four ways
24 chocolate babka
27 citrus tartines
28 fruity smoothies
30 bacon, egg & spinach muffin cups
31 leek, potato & gruyère frittata
makes4
servings
FOR THE HOLLANDAISE SAUCE
1/2 cup unsalted butter large egg yolks tablespoons fresh lemon juiceSalt and freshly ground pepper
FOR THE EGGS BENEDICT
8 large eggs
8 slices Canadian bacon 4 English muffins, split – tablespoons unsalted butter, at room temperature tablespoons chopped fresh flat-leaf parsley (optional)
Easy Eggs Benedict
MAKE THE HOLLANDAISE
Put the butter in a small microwave-safe cup or bowl; microwave on high until melted, about 30 seconds. In a microwave-safe bowl, combine the egg yolks, lemon juice, 1/8teaspoon salt, and a few grinds of pepper. Using the technique below to steady the bowl, slowly pour in the melted butter while whisking constantly. Microwave on high, stopping to whisk vigorously every 5 seconds, until thickened slightly, about 45 seconds total. Keep warm until ready to serve.
POACH THE EGGSWorking in batches, poach the eggs according to the directions on page 23, setting each one aside on a paper towel–lined plate until all are cooked.
ASSEMBLE THE EGGS BENEDICTSHeat a frying pan over medium heat.Add the Canadianbacon and cook, turning once, until warmed through, about 2 minutes. Toast the muffin halves until golden brown. Lightly butter the toasted muffins and place 2 halves on each plate. Top each muffin half with a slice of Canadian bacon, awarm egg, and about 2 tablespoons of the hollandaise sauce. Garnish with the parsley, if using, and serve.
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A good, smooth hollandaise can be a challenge for cooks, since the sauce thickens using heat that must be high enough to cook the eggs but low enough to prevent curdling them. Problem solved: Microwave heat, in 15-second bursts with lots of whisking in between, yields perfect hollandaise in under a minute.
Make a nest with a kitchen towel and nestle the bowl in the center to steady it for hands-free mixing.
12Breakfast