Eggs Benedict is a classic choice for brunch or breakfast in bed. But for the less-experienced cook, it can be fraught with peril: poaching eggs, making a hollandaise sauce...a recipe for disaster? Not with Fine Cooking at your side! Watch our intrepid cook's adventures as he embarks on the ultimate mission: a surprise breakfast in bed for his wife.
2 tsp. white wine vinegar
8 large eggs
2 Tbs. salted butter, softened
4 English muffins, split in half
Eight 1/4-inch-thick rounds of Canadian bacon
1 recipe Hollandaise Sauce
Pinch of paprika, for garnish (optional)
Thinly sliced fresh chives, for garnish (optional)
Pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring to a simmer over medium-high heat. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.) Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate. If the eggs have any feathery edges, you can trim them if you like.
Meanwhile, toast and butter the muffin halves.
Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.
To serve, put two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon over about 1/4 cup of the hollandaise sauce. Garnish with a sprinkle of paprika and some chives (if using). Repeat with the remaining ingredients and serve immediately.
Produced by John Craig Ross and Sarah Breckenridge,
DP John Craig Ross
Original Music by James Sizemore
After Effects by Michael Amaditz
Special Appearance by Brian Murphy
The Urban Rajah demonstrates his recipe for Clucking Good Tandoori Chicken, fantastically healthy, quick, simple and utterly delicious. A favourite at his pop up restaurant Cash n Curry. For this and more spiced and Indian recipes visit urbanrajah.com
The Geeky Chef Promo // Chef Dan Tran
Working with Dan was a blast, he's got to be one of the most kinetic people you could be around. Having cooked alongside culinary greats in Michelin three-star award restaurants, Dan is now starring in a new cooking show, The Geeky Chef, a web series in which he re-imagines, develops, experiments, and ultimately creates the perfect dish. Each episode will feature one of America's favorite dishes including steak, the fish taco, hamburgers, chicken wings, deep dish pizza, etc.
The goal of the show is to show you how to perfectly recreate the dishes at home and to learn Dan's unique culinary tips and tricks along the way. Viewers will learn how to use common household items for cooking in ways they never thought possible. How will a hair dryer help you make a better cake? How will bobby pins play a part in making the most amazing chicken wings? Stay tuned for Dan's new cooking series, The Geeky Chef, coming soon.
Here's the third in a series of cooking videos from Anthony LoPinto at the Threefold Cafe. Here he makes Rack of Lamb.
For Basil Crumbs:
2 Cups Panko Bread Crumbs
1 Cup Basil Leaves
2 Tbsp Parsley Leaves
2 Cloves Garlic
1/4 Cup Toasted Sunflower Seeds
1/2 Cup Pecorino Romano Cheese, grated
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper to taste
Method: Combine all ingredients except olive oil in the bowl of your food processor. With machine running, slowly drizzle olive oil. Mix until thoroughly combined and slightly green. Store extra in air tight container in the refrigerator for up to 1 week.
1 Full Rack of Lamb, split
2 Tbsp Dijon Mustard
1 Clove Garlic, whole
2 Sprigs Rosemary
4 Sprigs Thyme
2 Tbsp Olive Oil
1 Tbsp Butter
1/4 Cup Basil Crumbs, recipe above
Salt & Pepper to taste
Pre-heat oven to 500 degrees.
- Use leftover crumbs to sprinkle on baked fish, to bread chicken cutlets, or to use as a garnish on the top of your favorite pasta dish.
- Purchase local, organic, antibiotic and hormone-free lamb.
- Cook lamb rare to medium-rare for ideal flavor.
- An oven at high heat will produce better results in roasting.
The second in a series of cooking videos from Threefold Cafe's chef Anthony LoPinto. Here he makes fresh fettuccine with truffles.
3 Cups All Purpose Flour
1 Tbsp. Extra Virgin Olive Oil
2 Truffles, Sliced
1 Shallot, Minced
1 tsp. Fresh Thyme
3 Tbsp. Truffle Butter
2 Tbsp. Whole Butter
Pasta Water as Needed
Salt & Pepper to Taste
Pecorino Cheese (Optional)
- Once the pasta is fully kneaded, let it rest for at least 1 hour, up to overnight.
- Use as little flour as possible when rolling the dough to keep tender.
The Vimeo Cooking Channel
The Vimeo Cooking Channel is dedicated to providing informative and educational videos related to Cooking from the Vimeo Community. Want your video added? Subscribe and send me a link anytime for review. Vimeo.com/Cooking
Browse This Channel
Do you like Gnocchi alla sorrentina? vimeo.com/97707523
New fashion film for Betina Lou, a Montreal label of vintage feminine apparel. It's visual style is a tribute to the stark graphic style of food and design magazines. vimeo.com/97144257
Alejandra Hurtado, patisserie from Santiago de Chile. Video for Mesamerica 2014. vimeo.com/95409697