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First Monday Eggs

Eggs... they aren't just for breakfast. With people finding themselves short on time in the mornings, many family's are making breakfast for dinner.
This Month's First Monday event featured eggs. There is hardly a food more versatile, ubiquitous, and affordable than the egg.

Chef John Hitchcock demonstrates how to poach eggs.

John loves our RSVP egg poacher available in single, four and six cup units.

Chef John Hitchcock taking questions.

Chef John Hitchcock removing the poached egg from the cup.

The finished product

Eggs Benedict

Hollandaise Sauce
Makes 2 cups

1/2 tsp. cracked peppercorns
1/4 cup white wine or cider vinegar
1/4 cup water, or as needed
4 large eggs, fresh or pasteurized
1 1/2 cups melted or clarified butter
2 tsp. lemon juice, or as needed
2 tsp. salt, or as needed
Tabasco as needed

Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless steel bowl.
Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and place it on a clean kitchen towel to keep the bowl from slipping.
Gradually ladle the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter. Season the hollandaise with lemon juice, salt, pepper, and cayenne if desired. Serve immediately or keep the sauce warm over a bowl in simmering water.
This recipe is from the Culinary Institute of America's Breakfast and Brunches cookbook, which is available for purchase at bookstores nationwide.

Chef John Hitchcock flipping an omelette. John suggested practicing with a piece of toasted bread. Pretty soon you will flip like a pro!

Blanched asparagus and sauteed mushrooms, with plenty of jack cheese.
You can be creative with your own combination of fillings and cheeses.

Jumbo Cinnamon Rolls

This is George Geary,(notice the Viking stand mixer?) one of our favorite chefs-teachers. He taught many wonderful classes in the past at BPP. This recipe is courtesy of George, and one of the fabulous recipes included in our cookbook, Extraordinary Cuisine. It is available for $15.00 or e-mail us. Shipping charges extra. info@beyondpotsandpans.com







image: courtesy George Geary


Sweet Roll Base

1/2 cup warm water
2 pkgs. RapidRise yeast
2 Tbsp. granulated sugar
1 (3 1/2- oz.) pkg. instant vanilla pudding
(I use Jello brand, make sure it's regular not sugar free)
2 cups milk
1/2 cup unsalted butter, melted
2 lrg. eggs, beaten
1 tsp. salt
8 cups all-purpose flour



Oven: 375 degrees. Use a 9x16-inch baking pan. In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, mix the pudding and milk, just to incorporate. Do not over mix. To this add melted butter, eggs and salt. Mix well. Then add the above yeast mixture. In a mixing bowl with the paddle attachment, place the wet mixture into the bottom of the bowl, then place the flour on top. Blend at a low speed. Mix until the dough is cleaning the sides of the bowl. Knead for about 2 minutes. Place in a very large greased bowl. Cover and let rise in a warm place for about 40 minutes. Punch down. Place into the desired shape. Yield: 3 dozen rolls.

Jumbo Cinnamon Rolls

1 recipe Sweet Roll Base
1/2 cup unsalted butter, melted
1 1/2 cups brown sugar
2 Tbsp. ground cinnamon
1 tsp. fresh ground nutmeg

Roll the Sweet Roll Base out on a board to about 36x18 inches. Brush with the melted butter, sprinkle with the sugar, cinnamon and nutmeg. Leaving about 1 inch at the base not covered with anything else but the butter. Start rolling the dough up from the left side, then the right, then the center. Cut the dough every inch so you will have about 36 rolls. Place into a parchment lined jelly-roll pan. Bake at 375 degrees for 18-22 minutes. Ice with Cream Cheese Icing. Yield: 36 rolls.
Cream Cheese Frosting

1 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp. pure vanilla extract
3 cups powdered sugar
2 Tbsp. milk

In a mixing bowl, combine all ingredients and mix until smooth. Spread on very warm rolls.
Copyright: Robert Rose Publisher 2007

Second image: Martha Stewart

Barefoot Contessa

image: courtesy Stonewall Kitchen

Barefoot Contessa's new French Citrus Home Keeping line has arrived! Ina's all-natural hand and home care products have the soothing subtle fragrance of lemon, lime and sweet orange.

image: courtesy Stonewall Kitchen

It's time to think about your Easter Sunday brunch. We just received a new shipment of Ina's pantry items..."How easy is that?"

image: courtesy Barefoot Contessa

And don't forget to pick up Ina's new cookbook full of fabulous recipes.

Beyond Pots and Pans Meets Ina

We were thrilled to find out that the Barefoot Contessa would be at the San Francisco Fancy Food Show promoting her new products from Stonewall Kitchen.

image: Stonewall Kitchen

coming soon

image: Stonewall Kitchen

coming soon

We are also excited about her new line of home keeping products, french citrus, available soon.
Lorraine was able to have a nice chat with Ina, and have a few of our cookbooks signed.