Classics worthy of mastering
These two favorites of mine are perfect for quick dinners, especially for those of you embracing the "Meatless Monday" movement.
The key to these simple dinners is starting with good, fresh eggs.
Woodside Creamery in Hockessin now offers organic eggs Wednesday and Fridays .
They are well worth a little detour. http://www.woodsidefarmcreamery.com
These are not the golden brown envelope versions jam packed with everything under the sun.
Those are country omelets. They are delicious, but not what I'm in the mood for. The classic French omelet is light yellow, silky soft inside and simply out of this world.
The ingredients are simple, the technique takes a little practice.
Fine herbs (chive, parsley, thyme, tarragon)
Cheese ( gruyere, emmentaler, blue, or black pepper Boursin)
Salt and pepper
The best way to understand the technique is to watch this very short video. Even if you don't want to ever make an omelette, it's fun to listen to this guy. "With eggs, fresh from zee ass of zee chicken"
4 tablespoons softened butter
2 tablespoons finely grated Parmesan
3 tablespoons flour
1 cup hot milk
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon white pepper
4 egg yolks
5 egg whites
1 cup coarsely grated Swiss cheese
Preheat the oven to 400 degrees F.
Recipe courtesy of Julia Child, Julia's Kitchen Wisdom, Alfred A. Knopf, 2000
Read more at: http://www.foodnetwork.com/recipes/cheese-souffle-recipe2.html?oc=linkback
Short Cut Souffle