Thursday, May 25, 2017

Recipes by Bobby Sherman: Artichokes with Hollandaise Sauce; Beef and Noodle Goulash

Bobby Sherman's Artichokes with Hollandaise Sauce

For the artichokes:

4 large artichokes
Boiling salted water
2 tbsps. lemon juice (or vinegar)

Choose smooth, dark green, tightly-closed artichokes. Wash thoroughly. Cut off stem close to leaves. If tops are very prickly, cut them with scissors (or sharp knife on a cutting board) about 1/2-inch from top. Cook artichokes in boiling salted water to which lemon juice (or vinegar) has been added. Cook about 25 minutes (or until tender; test by piercing with fork). Drain upside down. Cut out choke (thistle-like part it center). Serve upright, hot or cold, with Hollandaise sauce. Serves 4.

For the Hollandaise sauce:

3 egg yolks
2 tbsps. fresh lemon juice
1/4 tsp. salt
Dash of cayenne pepper
2/3 cup butter

Combine egg yolks, lemon juice, salt and cayenne in electric blender. Blend on high speed 3 seconds. Melt butter and cook over low heat until butter begins to bubble; very slowly add butter to egg mixture with blender on high speed. If necessary, keep sauce over warm water. Serve warm sauce with artichokes (hot or cold).

Bobby Sherman's Beef and Noodle Goulash

1 tbsp. salad oil
1 lb. ground chuck
1/2 cup chopped onion
1 tbsp. tomato paste
1 1/2 tsps. salt
1/2 tsp. leaf sage
1/8 tsp. freshly ground black pepper
1 can (6 ozs.) sliced mushrooms, undrained
1 cup dairy sour cream
8 ozs. medium egg noodles (about 4 cups)
3 qts. boiling salted water

Heat oil in large skillet. Cook onion and meat until meat is browned. Pour off excess fat. Add tomato paste, salt, sage, pepper and mushrooms. Set aside. Cook noodles uncovered in rapidly boiling salted water. Cook until tender, stirring occasionally. Drain in colander. Add sour cream to meat mixture. Heat just to serving temperature. Toss with noodles to serve. Serves 4.

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