How-To Steps on preparing Eggs Benedict.

A buttered, toasted english muffin:

Grilled Canadian Bacon/Back Bacon:

Poached Egg:

Hollandaise Sauce (a egg yolk-butter sauce with cayenne pepper sauce and lemon for tang):

There are multiple claims to the origin of Eggs Benedict.  One is, Wall Street broker Lemuel Benedict went to the Waldorf Hotel in search of a hangover cure in 1894.  He ordered buttered toast, crisp bacon, poached egg and hollandaise sauce.  The chef at the restaurant loved this meal so much he added it to the menu and credited the name to its alleged creator.  The second claim suggests a man named Edward P. Montgomer received a recipe from his mother who was an acquaintance of Commodore E.C. Benedict.  He attached this recipe in a letter he sent to New York Times Magazine writer Craig Claiborne.  The recipe was published and the became a popular menu item.  Yet another tale of its creation suggests it was invented in the 1860’s by chef Charles Ranhofer of Delmonico’s for guest Mrs. LeGrand Benedict (don’t you feel as though everything was invented at Delmonico’s?).

Some variations of Eggs Benedict over the years include, Eggs Florentine (substitute ham with spinach), Eggs Maryland (substitute ham and muffin with a crab cake), Waldorf Style Eggs (add sauteed mushrooms with mushroom sauce – this would have been a great variation for today since it is also Day of the Mushroom), Norwegian Eggs (substitute salmon for ham), Eggs Blackstone (substitute back bacon with bacon strips; add tomato slice), Asparagus Eggs (Substitute asparagus for ham), Country Eggs Benedict (substitute country sausage gravy for hollandaise sauce). …The list of substitutions could be endless!

Since Day of the Mushroom wasn’t National I didn’t give it its own page, but I’ll add some info here.

National Mushroom Day is later in the year.  But today is as good as any a day to enjoy mushrooms.  My dad makes the most delicious sauteed mushrooms, since he wasn’t home today I just had some Pickled Italian Mushrooms.  Still good, but I would have prefered a feast of all types of mushrooms. – I love Mushrooms.

Mushrooms come in many types. – Agaricus (white mushroom, button mushroom), Chanterelle (girole), Crimini (Italian Brown), Shiitake (oak mushroom), Oyster Mushrooms, Enoki Mushrooms, Porabello, Porcini, and Morel.

According to the hieroglyphics of 4600 years ago, the ancient Egyptians believed mushrooms to be the plant of immortality.The delicious flavor of mushrooms intrigued the pharaohs of Egypt so much that they decreed mushrooms were food for royalty and that no commoner could ever touch them. . In various other civilizations throughout the world, including Russia, China, Greece, Mexico and Latin America, mushroom rituals were practiced. Many believed that mushrooms had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods.

The tradition of picking and eating wild mushrooms is prominent in most Slavic countries such as Russia, Poland, Ukraine, Slovakia and the Czech Republic among others. Whole families often venture into the nearest forest after a heavy rain during mushroom season, picking bucketfuls of mushrooms, which are cooked and eaten for dinner upon return or alternatively dried or marinated for later consumption.
The ability to identify, collect, and prepare edible mushrooms is usually passed down through generations usually from father to son.

The art of cultivating mushrooms originated in 17th century France. The fame of their flavor grew and the new art spread to England. From there it was brought to America by English gardeners. The commercially grown mushrooms of today offer consummers year round access to many fresh varieties. They can be found in the produce sections of most large supermaket chains. Mushrooms also come canned, frozen and dried. (When using dried mushrooms, save the strained soaking liquid for sauces and gravies.)

Read more: http://www.food.com/bb/viewtopic.zsp?t=254145#ixzz1Jqory295