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Prosciutto Eggs Benedict with Blender Hollandaise Sauce | Umami Girl

Just gonna call it: Last week’s five-minute, five-ingredient blender Hollandaise sauce is a dream come true. It’s versatile enough to top everything from spring vegetables to steak, but as everyone knows, Hollandaise is never more in its element than when spooned over poached eggs. Prosciutto Eggs Benedict, just a slight variation on the theme, is my ideal Benedict. A little bit Italian, a little bit possibly even classier than the original, a little bit absolute perfection.  (more…)

Blender Hollandaise Sauce | Umami Girl

Last week we went nuts with the egg whites and made a gorgeous Mixed-Berry Pavlova. I’m not big on “should,” but that’s a party trick you might want to take advantage of this summer, just sayin. While we’re on the twin topics of party tricks and separated eggs, here’s a truly great use for yolks. Blender Hollandaise Sauce is almost too good to be true. It’s silky and luxurious and indistinguishable from Hollandaise made using the classic, notoriously finicky method. (I learned that method in culinary school and persisted with it at home for quite a few years, but it’s truly unnecessary when making Hollandaise in human quantities at home.)

Blender Hollandaise, made with five ingredients in 5 minutes with a stick/immersion blender, is easy as heck and actually really hard to screw up. It’s one of those smart-person party tricks — dare I say life hacks? — that makes you look impressive without really requiring much skill. I won’t tell anyone if you won’t. My mouth will be too full of Hollandaise anyway, TBH.  (more…)

The wonderfully unfussy, absurdly delicious chocolate zucchini cake from the new Volante Farms cookbook is the best way I know to use up an abundance of zucchini and eat chocolate cake at the same time.

Volante Farms Chocolate Zucchini Cake and Cookbook | Umami Girl

Will travel for food. If I were the type to have a motto, that would be strong contender. This weekend we made a round trip from New Jersey to Vermont and Massachusetts for idyllic reasons having nothing to do with eating: we retrieved the big girl from her dreamy piano camp and introduced our tiny new niece to the whole family. Purpose enough for an outing, you might think, and you’d be right. But that didn’t deter us from hitting up one of our (and basically everyone’s) favorite markets, Volante Farms in Needham, MA. It’d been all of two weeks since I’d eaten there last. So — you know — it was time.  (more…)

Classic Pavlova Recipe with Mixed Berries | Umami Girl

Here’s a showstopper for summer (or really anytime): a classic pavlova recipe topped with whipped cream and mixed berries. Australia and New Zealand still fight over who’s to thank for this elegant dessert named after the ballerina Anna Pavlova, who toured the region in the 1920s and apparently made quite an impression. (more…)

Black Garlic Mayo | Umami Girl

Hello, my name is Carolyn, and I have never heard of food styling. Luckily this two-ingredient spread made from mayo and black garlic will wend its way into your heart on its own, even if the photo is all, “Brown schmear, don’t care.” Black garlic mayo is BOMB. Umami bomb, to be precise. It’s the easiest thing on earth and adds crazy flavor to your face. Try it on the best summer tomato sandwich you’ve ever had, or on virtually anything else that could use a savory kick. (more…)


Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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