April 21, 2010, 10:08 AM Video of the Week
Fairmont chef Jason Dalling made delicious poached eggs served with sauteed spinach and topped with hollandaise in a recent Frugal Foodie. He made the sauce as Epicurious recommends, but I'm curious about this method which uses a blender. I sense a Sunday experiment ahead.
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I'm the author of Gilded Lili: Lili St. Cyr and the Striptease Mystique. As a freelance writer, I cover more than the uncoverings of burlesque stars. I also write about food, travel, health, entertainment and more.
