Jul 29th, 2014
for the filling
6 ounces chanterelles (if large, cut to bite sized pieces)
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
for the omelet
2 large eggs, separated
1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon cream of tartar
First make your filling. In a medium skillet, heat the olive oil and butter to a shimmer. Sauté the chanterelles over medium-high heat about 6-7 minutes or until liquid is evaporated. Remove from the heat and add the salt and pepper. Keep warm while you make the omelet. .
Preheat oven to 375F. Whisk egg yolks, melted butter, and salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, 2 to 2 1/2 minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Fold egg yolk mixture into egg whites until no white streaks remain.
Heat remaining 1 tablespoon butter in 10-inch oven-safe nonstick skillet over medium-high heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle filling evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 4 minutes for slightly wet omelet and 5 minutes for dry omelet.
Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Serve immediately.
Jul 29th, 2014
4 tablespoons unsalted butter
1 pound chanterelle mushrooms, if large, cut to bite sized pieces
1/4 cup sherry
8 slices of baguette, cut on the diagonal
1/2 cup brie or other triple-cream cheese, rind removed
sea salt and pepper to taste
finely chopped parsley
Melt the butter in a large sized skillet over medium high heat, until shimmering. Add the mushrooms. Stir to coat evenly with butter and then sauté, shaking only occasionally for 7-10 minutes until all of the liquid is gone and the mushrooms are browning quite nicely. Remove from the heat, add the sherry, return to the heat and add the salt to taste, scraping the bottom of the pan to get all the flavorful bits, and sauté just long enough to evaporate the liquid. Taste and re-season as necessary
While the mushrooms are cooking, toast the bread lightly. Then spread on the brie and return to the toaster to melt.
To serve, divide the mushrooms among the pieces of toast, sprinkle on a few more grains of sea salt, a grind or two of black pepper, and the parsley.
Jul 28th, 2014
(The amounts here are approximate but this dish is very flexible so feel free to adjust amounts to suit your taste)
1/2 pound cooked salmon, flaked
1/2 bunch asparagus, ends trimmed then chopped in small pieces
3 cups cooked rice
2 eggs, whisked
1 shallot, chopped
2 cloves garlic, minced
2-3 tablespoons olive oil
1 tablespoon chili sauce
1 tablespoon soy sauce, plus more for serving
lime wedges for garnish
freshly ground pepper
chopped fresh chives for garnish
For the eggs: In the same skillet that you plan to stir-fry the rice, heat 1-2 teaspoons of oil over medium heat. Add the whisked egg and cook for a minute or two on each side. Remove from the pan and cut into small, bite size pieces. Set aside.
For the rice: In the same pan, add 1 tablespoon of oil and heat over medium-high heat. Add the chopped shallot and cook for a minute before adding the asparagus. Cook for a few minutes until the shallots start to caramelize and the asparagus is crisp-tender. Add the garlic and cook for 30 seconds. Add the chili sauce then the rice. If your pan is too dry, add a bit more olive oil. Stir fry for 3-4 minutes, add 1 tablespoon of soy sauce and the flaked salmon. Stir fry for another minute, just until the salmon is heated through then turn off the heat. Stir in the egg and plate in bowls. Garnish with chives and black pepper and drizzle with lime juice and a touch more soy sauce.
Jul 27th, 2014
20 pickling cucumbers, about 2 1/2 cups
1 1/2 cups water
1 1/2 cups apple cider vinegar
3/4 cup granulated sugar
1 tablespoon salt
1 teaspoon whole peppercorn (I used black, white and pink)
1/2 teaspoon whole mustard seed
3 tablespoon fresh dill (chopped or not, up to you)
Clean the pickles and make sure that any blemishes are cut off. Split the peppercorns and mustard seed between the two jars and add some of the dill to the bottom of the jars. Then stuff cucumbers into jars, filling almost to the top. Really fill them in there (sort of like a puzzle). Place remaining dill on top.
In a small sauce pan, bring vinegar, water, sugar and salt to a boil. Simmer until the sugar has dissolved and then turn off the heat. While the mixture is still hot, using a ladle and a funnel (or a ladle with pour spout), fill the jars with the vinegar mixture completely to the top. Refrigerate for at least 2 days before serving. Pickles will retain their texture and flavor for about two weeks.
Jul 26th, 2014
1/2 lemon, sliced
8-10 fresh blackberries, plus a couple more to garnish
1 basil leaf, plus a couple more to garnish
3 parts bourbon
2 parts simple syrup
Muddle lemon slices, blackberries and basil in a cocktail shaker. Pour through a fine mesh strainer into a bowl or glass, discarding the solids. Rinse shaker, and then return the bourbon-basil-lemon mixture. Add bourbon and simple syrup and fill shaker with ice. Shake well. Serve over ice, garnished with more blackberries and basil.