Living so far from our families, we’re nostalgic on Mother’s Day. We call and send flowers, but always wish we could be together in one place. To feel closer to our mothers, we do something special on Mother’s Day.
Last Sunday, we celebrated by making Eggs Rockefeller with Dandelion Greens and Hollandaise. To toast our mothers, we had Bloody Marys (one of them virgin, one not), the perfect drink for eggs served with buttery hollandaise.
If you’ve never tried dandelion greens, they have wonderful flavor when picked before the flower buds form. For information about gathering dandelions and other wild greens, go to my How to Harvest Wild Greens post.
For those who don’t have the time or inclination for dandelions, use spinach instead, the green used in many “Rockefeller” preparations. If you don’t like spinach, use Swiss chard. Or nettles. Or whatever leafy greens strike your fancy.
Hollandaise sauce is a breeze to make in a blender. For as long as I’ve been cooking, I’ve used the blender hollandaise recipe in The Joy of Cooking (a classic American cookbook) that was given me when I first moved out on my own. This recipe has never failed; it makes perfect hollandaise every time.