The Obvious Choice- Green Eggs and Ham

Some days it can be hard to be inspired. Or motivated. From getting out of bed to oh my God putting on clothes, nothing seems seems like a good idea. Its those days where inspiration strikes and you feel like hitting yourself. "Why didn't I think of that sooner?". You might have the recent words of the lovely Jaden floating around your head: Do something unique. Something that makes you different.

That's when I decided I am going to post a recipe once a week (most likely on Friday) that has been inspired by a children's book. It might not be a picture book, but it will be a book found in the children's section (why? because I love kid's lit). Its fun and whimsical and full of good messages. How can I not want to reread it? And while I don't have any kids myself (gah I'm only 22), reading a book and cooking something based on it is something I used to do all the time when I babysat. It was always a big hit. I would love to promise that all of the food will be kid friendly, but at least one of the books I have in mind might not work that way (actually, I know it won't work that way... think of it as an opportunity to get them to try new foods).

Without further ado, this week's book.

Dossier:  
Book: Green Eggs and Ham

Author: Theodor Suess Geisel
Characters: Sam-I-Am and the person (thing?) who will not eat the Green Eggs and Ham (never named)
Setting: Here, there, anywhere

Recipe: Green Eggs and Ham 
              Serves 2
Prepared pesto can be used in place of the homemade pesto. This can very easily be multiplied to serve more people. Cooking the eggs over low heat may seem unusual but I love slowly cooked scrambled eggs. If you are serving it to kids and truly want green eggs, add a few drops of food coloring to the eggs. My mom did it when I was younger and it was the coolest thing ever (at the time).  I was out of food coloring and feeding adults so I left it out.

Ingredients:

• 1 cup basil leaves
• 2 tablespoons parmesan cheese
•  1 clove garlic
• about 1/4 cup olive oil
• 1/8 cup toasted pinenuts
• 1 tablespoon butter
• 4 eggs
• 1 tablespoon milk
• 4 oz ham, diced

Directions:
 In the work bowl of a food processor, combine basil, cheese, olive oil, garlic, and pinenuts. Blend until pesto forms. Taste and adjust seasoning/consistency as necessary.

Melt the butter in a nonstick skillet over low heat. Meanwhile, whisk eggs, ham, milk and 1 tablespoon pesto together. Pour into the pan and scramble until soft.

To serve
Place scrambled eggs on a plate and top with 1 tablespoon (or more) of the pesto.

Spinach Mushroom Benedict

(So I finally think I have a decent picture and what do I find? A string egg goo that is not very appealing. Go me.)
 
In the 6 months I attended culinary school I honestly didn't learn that much. I can make stock and attempt to name the mother sauces and break down a piece of meat. I might be able to fillet a fish on a good day. While a lot of these are skills that I almost never use, I did actually employ one today for breakfast. I woke up with a craving for what the most perfect, rich, sinful sauce in all the land. Composed of 2 different fats and occasionally temprimental this is not a sauce for the faint of heart. The sauce in question is of course Hollandaise. But since once can not live on sauce alone, brown some mushrooms in butter with a 1/4 teaspoon of thyme. Poach some eggs (I figure 2 per person). Saute some spinach. Semi-artfully arrange on a plate and pour on the hollandaise sauce.

This came together pretty easily and is definitely hearty enough (for me at least) to be served as an entree at dinner. Too bad I can only get away with it when my dad is out of town.

Hollandaise Sauce

This is the way I learned how to do it at school. I know you can use a blender. I just don't. There also aren't any exact measurements because its based on proportions. I always use at least 2 yolks when making hollandaise but I suppose you could make one. But why would you do that?

The proportions are:

1 yolk: 1-2 TBSP melted butter
Tabasco sauce (couple shakes)
Salt and pepper
Fresh lemon juice (just a small squeeze people)

To Make:
Take a kitchen towel and shape it into a donut. When you need to whisk off the heat set the bowl on this and it won't spin on you. Or get out ye old silpat and set the bowl on there.

Get out your double boiler. Off the heat whisk the egg yolks, lemon juice and Tabasco together.

Move to heat and whisk constantly until the yolks begin to thicken. This usually takes about 4 minutes. When the whisk begins to leave a visible path in the yolks, aka you can see the bottom of the bowl for a few seconds after every stroke, pull it off the heat.

Slowly drizzle in the butter while whisking constantly. You might not use all the butter just get the sauce to a consistency you like. Add salt and pepper (or any other spices you can think of. Old Bay is really good). Serve warm over everything.

Note: This sauce can be used as the base for a number of sauces, including bernaise sauce which is crazy good on burgers.