I Heart Omelettes

Tiffany has some yummy omelette tips to share today. The coincidental thing?? I was reading Julie and Julia when I got an e-mail from Tiffany that she had a new Lickable Spoon post ready to go. Guess what chapter I was in the middle of reading? Omelettes!
~Lyndsay

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I have some fabulous heart-shaped molds that I thought: why not try this with an omelette? They were originally intended for pancakes, but a little innovation here and there keeps things interesting.



Also, am I the only person in the world that when I pour the omelette in the hot pan, I have very little control over what happens next? And flipping the sides over the middle is sort of, well, tricky, messy, and exasperating?



Here is the solution! I'm sorry to say that I have no idea where these heart molds came from. My mom got them. If anyone is dying to know, I can ask her. You could also try cookie cutters, or biscuit tins.




The trick is to pour the egg in slowly. If a little egg trickles out the sides of the mold, you can trim before serving. Add what topping you like to the omelette, broil it quickly, and you have a delicious omelette with flourish.


Brie cheese intimidated me somewhat until recently. But the smooth, silky texture and the vibrant taste make it a delightful way to start the morning.



You will have basil breath all day. Not a bad thing.


Omelette with Brie, Bacon, Basil and Shallots

Elements

4 oz Brie cheese
3 T fresh basil
1 shallot
4 slices bacon
2 eggs
2 dashes milk
butter
white pepper, kosher salt


Method

Cook bacon over medium heat. Cube the cheese, slice the shallots, and finely chop basil. When bacon is fully cooked, drain on paper towels. Cook shallots in bacon drippings until tender. Remove shallots and drain on paper towel with bacon. Crumble bacon finely.
Reduce heat to medium low. Whisk egg with milk. Season with salt and pepper. Add a little butter to pan, and place heart mold in pan. Slowly add egg to pan, while whisking with fork. Add shallots, bacon, Brie, and basil on top of the egg mixture. Allow omelette to cook over low heat until mostly set. Transfer omelette to an oven-safe dish.
Place omelette under broiler until Brie is bubbly and light brown. Garnish with fresh basil.



Suggested accompaniments: hot cocoa, fresh fruit, and croissants with preserves.








It seems to me that our three basic needs, for food and security and love, are so entwined that we cannot think of one without the other.

~M.F.K Fisher

Lyndsay's First Poached Egg

I just hate health food.
~Julia Child


So, Lyndsay and I were making plans for when she was in town. I thought, maybe it would be fun to go out somewhere to eat. But I was glad when she suggested we just eat at my house. It can be so much more intimate and comfortable and... homey to eat in.

Milling around the grocery store, I was trying to decide what to make when the spinach caught my eye. Mmmm... perfect. Creamed spinach with a poached egg on an English muffin, topped with Hollandaise sauce. Yes, it's rich... that's the point!

I learned to make this by checking out "The French Chef" from the library. Delightful series. Full of character. In this one segment, Julia starts choking on a green bean. Nowadays, that would have been cut so fast, but then, they just kept rolling!

So here is the basic method. This is not a recipe I measure for, so I'm really not going to pretend I do. You can experiment with proportions until you find what you like.

Creamed Spinach

In a pot, bring some water to a boil. Salt lightly. When boiling, poach the spinach by adding a few generous handfuls and covering in the hot water. Let poach for one minute, then strain. Leave spinach to cool.
In a small skillet, heat some olive oil and butter. Add a slice of chopped shallot, and saute for a few minutes. Then, add some diced celery (maybe a tiny handful). At this point, it is fun to deglaze the pan with a little white wine. Then, push most of the water out of the spinach, and chop until very fine. Add the spinach to the pan, along with a spoonful of flour. Let the flour toast a couple of minutes, mixing everything together. If you want to add liquid, you can add a little of the water you poached the spinach in, which is now full of vitamins.
Remove the pan from heat and add cream. A few tablespoons is good, but everyone likes a different level of creaminess. You can always thin it out with spinach water or chicken broth. Season to taste with kosher salt, white pepper, and if you like, a little nutmeg or tabasco sauce for spice.

Hollandaise Sauce

Start off with the juice of about 1/2 a lemon. Reduce in a pan over low heat. Remove pan from heat and let cool completely. Add two egg yolks and a pat of butter. Stir with lemon juice to combine. Return to very low heat, whisking briskly until everything melts, then starts to thicken. Remove from heat from time-to-time to make sure yolks are not overcooking. They should be thick, but smooth. When the desired consistency is reached, remove from heat and add 1/2 cup melted butter. Do this in little dribbles at first, still whisking, then increase amount. Whisk until sauce is very smooth. Season with salt and white pepper. If sauce is too thick, you can add more lemon juice to thin out.

Poached Egg

Bring some water to a simmer. Add a dash of vinegar to hold egg together. When water is simmering, add egg. I like to use a little tea cup to slide the egg in oh-so-gently, right next to the water. Allow the egg to simmer approximately 4 minutes. Remove egg with a round spatula or large spoon. Rinse in tepid water to remove vinegar.

Happy Dining!




Find something you are passionate about and keep tremendously interested in it.
~Julia Child