My last blog post was published in mid August. You may be sitting there wondering, in your best Will Ferrell voice…”What is she doing in there?’ (Ma, THE MEATLOAF!) Or you probably aren’t, and that is just me because my brain functions in movie lines and random quotes from my favorite books! The past month I have been cooking, and creating and photographing. What I have not been doing is writing, publishing and posting about said publishing’s. I can honestly not give you a definitive reason as to why this has been the case the past month. I could say I was too busy, but I am always busy. I could say I wasn’t feeling creative, but I was creating just not completing. I could say I wasn’t eating, but we all know that is a bold face lie because this girl LOVES to eat. I could say I was being lazy, but I was actually being productive in other areas of my life. Let’s just say I reprioritized some things and the result was less blog posts. I chose not to feel guilty about that, but grateful that because I am busy with so many other things I am awarded the option to take a break when it suits me. I took some time for me and it felt fantastic!
While I was busy not writing blog posts, I was still creating some tasty recipes. It is time I share a few of them with you! Besides all the fall pumpkin delights I am working up, this hollandaise recipe might just be my new favorite creation. It left me completely satisfied with its creamy fats and delirious with its amazing savory flavors. My most favorite way to eat eggs is them lightly cooked, any way as long as the yolk runneth over then smothered in hollandaise. My recent CSA basket from Farm Fresh to You left me with tons of peppers; gypsy, bell, and shishito. I quickly blistered those bad boys using coconut oil and my handy, dandy cast iron pan. The smells wafting through my kitchen left me drooling with anticipation. Once I warmed up my favorite Brown Butter Ghee to begin the hollandaise sauce assembly, I knew this was going to be a breakfast for the books!
- 1 Tbsp coconut oil
- ¾ cup Tin Star Food Brown Butter Ghee warmed
- 3 egg yolks
- 1 Tbsp lemon juice
- ½ cup blistered shishito peppers, chopped
- ¼ tsp sea salt
- Pinch of black pepper
- Heat oil in a large cast-iron skillet over medium-high heat.
- Place shishito peppers in pan, approximately 10-15 peppers
- Turn peppers occasionally until they begin to blister on all sides
- Let peppers cool. Cut peppers lengthwise and scrape out seeds.
- Scrap off dark skin (optional), then chop peppers
- Using immersion blender (or standing blender), pulse to blend yolks, lemon juice and chopped peppers
- While immersion blender runs, slowly add in ghee to emulsify
- Add salt when complete.
To a nourished life,