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Beer: A beautiful artistic symphony

UC Davis brewing science professor Charles Bamforth delves into the science behind creating a great tasting beer.  Most of the flavor is detected by smell, which is why perfecting beer foam is essential to his research. 

This blows my mind that UC Davis has a food science department.  So cool!!

Omelette by Madeline Sharafian

Lewis just shared this with me. So, so adorable! Makes me miss having a dog.

I now sort of take comfort that I rely on my eyes and see what is going into my food.  I try to be health conscious as possible and avoid anything pre-made or processed, which is hard for most food products.  This also makes me think that calorie counting apps are futile.

A while back Lewis and I went to Crepevine for brunch. He ordered crepes and I ordered their Eggs Benedict with smoked salmon.  A hearty brunch.   

Unfortunately that was months ago. And I’m craving a nice brunch today.

It’s cloudy out with a chance of rain and I decided we should have brunch at home. Looking back at the old photo, this recipe couldn’t be too hard to recreate. Poached eggs on top of sautéed spinach and onions layered with slices of smoked salmon. Top it off with hollandaise sauce and paprika and there you have it!  It’s settled, we’re making this! And so we did…

Look at the onions and spinach!

Let ‘em sweat. Onions caramelizing is one of my favorite smells in the kitchen.

Toast English muffins and layer on the sautéed vegetables and smoked salmon.

Top with poached eggs.

Spoon warm hollandaise sauce over the eggs. Let it rain, baby. Let it rain.

Sprinkle a dash of smoked paprika and voila! Eggs Benedict with smoked salmon.  This turned out to be better than I thought although next time I’ll settle with yellow onions instead of red onions for a more subtle color.

Thank you, Lewis for taking all these photos! The pictures came out great!