No Fear Omelet

Some mornings I just don't want a bowl of cereal, but most mornings all I have time for is a bowl of cereal.  Thanks to summer, morning time has become more dispensable, so the other day I decided to rest the cereal bowl and make an omelet.

I normally shy away from omelets, mostly because I am super intimidated by the whole flipping concept.  This, however, was my most successful attempt yet, so I'm going to share with you how I did it.  This is simple.  Really.

Basic Omelet

3 eggs
~1/2 tablespoon cream
salt & pepper
toppings

1. Take a 10" cast iron skillet and heat it over medium/medium high heat (I was closer to medium as I have a gas stovetop).  
2. While it's heating, beat three eggs together with a splash of cream (I used half & half) and season with salt and pepper. 
3. Melt ~1 tablespoon of butter in the pan.  
4. Pour in egg mixture and let it sit.  This is the key.  You must let the eggs sit and therefore set.  The number of eggs to pan size is what makes this work.  Once there is next to no liquid egg remaining, take a big spatula (or two) and flip the omelet.  At this point, the other side of omelet will cook immediately, so you can actually remove the pan from the heat.  
5. Add whatever toppings you like, cheese, and flip one end over to make the classic omelet shape.  After a minute or so the cheese will be all melty and delicious and you can dig in.

To boost the flavor of my avocado and cheese omelet even more, I topped it with some of P-Dub's restaurant style salsa.  That stuff is amazing.  Make it now, eat it with chips tonight and put it on your omelet tomorrow.  Your tastebuds will thank you.

Stories and pics from my European adventure are in the works...

Europe Bound!

For the next ten days, my friend Emily and I will be soaking up all the history, experiencing all the culture and eating plenty of food from three of western Europe's most amazing cities: Dublin, London and Paris. The tour is fast-paced, chock-full of enough sightseeing to merit the taking of at least 600 photos.  I promise to share some (but not 600, I promise) of said pictures, but until I'm post-trip, here are three of many experiences I'm excitedly anticipating:

Dublin

A visit to the city's oldest pub, circa 1198

(many thanks to Elise for the recommendation!)

London

A groundling's perspective of Henry V at Shakespeare's Globe in London

Paris

A good, long look at this woman's mysterious smile at the Louvre

So for now, dear readers, I bid you "Cheers" and "Au Revoir."  Looking forward to sharing the trip's memories with you...

Peach & Blueberry Crumble

I'm obsessed with crumbles, cobblers, crisps.  There's just something about that sugary, buttery topping mixed with whatever fruit the heart fancies.  And after a trip to the farmer's market (pics to come), my heart fancied peaches and blueberries.

Thanks again to Ina Garten, one of my fave Food Network chefs, I bring you a recipe that will knock the socks of your palate.  Ok, I know.  No one's palate wears socks.  Forgive my summer brain for being all-too-quick to play around with cliches.

Back to the crumble.  It's absolutely delicious; the topping is swoon-worthy, and the fruit is even fruitier thanks to the zing of lemon zest. I'd seen Ina (we are hereby on a first name basis) make this recipe on her show, but she used individual ramekins.  I opted for a 9" pie plate and baked it for approximately 10 more minutes (though you could go a bit longer if you'd like the crumble browner).  What is an absolute MUST is lining the sheet pan with either parchment paper or a Silpat.  Have I told you how much I love my Silpat?  It's my best kitchen purchase of the past year.


This dessert can be modified based on whatever fruits are in season: strawberries in the spring, apples in the fall, plums in the winter.  Top with a scoop of vanilla ice cream and you're set.  Let me know if you try it...that is, if you haven't swooned and found yourself on those socks that were knocked off your palate.

Peach & Blueberry Crumble

slightly adapted from Ina Garten

For the fruit:
2 pounds firm, ripe peaches (6-8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold, unsalted butter, diced

1. Preheat the oven to 350 degrees.
2. Immerse the peaches in boiling water for 30 seconds to 1 minutes, until their skins peel off easily.  Place them immediately in cold water.  Peel the peaches, slice them into thick wedges, and place them in a large bowl.  Add the lemon zest, lemon juice, sugar and flour. Toss well.  Gently mix in the blueberries.  Allow the mixture to sit for 5 minutes.  Pour the mixture into a 9" pie plate.
3. For the topping, combine the flour, sugar, brown sugar, salt, and cinnamon in a medium bowl.  Using a pastry cutter, mix in the butter until the butter is the size of peas.  Rub the mixture with your fingertips until it's in big crumbles, and then sprinkle evenly over the fruit.
4. Place the pie plate on a sheet pan lined with parchment paper or a Silpat and bake for 50-55 minutes, until the top is browned and crisp and the juices are bubbly.  Serve warm or at room temperature.

*If you want to make this early, store the unbaked crumbles in the fridge and bake before dinner.

Tomato, Corn & Avocado Salad

A forkful of this salad is like tasting a forkful of summer.  Sweet tomatoes, tender corn, and creamy avocado marry perfectly with lime juice and the mild flavor of scallions.  

My friend Nicole posted this recipe on her blog the other week, which she had learned of from another friend's blog.  I love that about blog world...the chain reaction among bloggers leads to amazing recipes shared all over the place to the benefit of many taste buds.

This recipe couldn't be simpler or tastier.  I followed it to the proverbial "T," and served it alongside burgers grilled by my grill master of a brother-in-law.  It's a perfect addition to any picnic, and if anyone is averse to the prescribed scallions, feel free to substitute some other herb, like cilantro or basil.  In fact, I loved this salad so much that I've already made it again, but this time I used basil instead of the scallions, extra virgin olive oil instead of vegetable oil, plus I added about 1/3 cup of crumbled feta.  Delicious recipe modification  if I do say so myself.

I plan on making this many more times before season's end. Bring on the forkfuls of summer.

 Tomato, Corn, and Avocado Salad
from Martha Stewart

1 ear of corn (husk and silk removed; tip cut off)
2 pints cherry or grape tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled and diced (I used two because I'm addict)
2 scallions, thinly sliced (or 2 tablespoons basil or cilantro, roughly chopped)
2 tablespoons fresh lime juice
1 tablespoon vegetable oil or olive oil
Kosher salt and freshly ground pepper, to taste

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Serves 4

Parmesan Smashed Potatoes

Hold on a sec.  This is a post about potatoes.  What's all that other stuff?  That mushroom deliciousness is Giada's Chicken Marsala, a dish I've made so many times I've stopped counting.  It was the main dish for Doc's birthday meal a few weeks ago, and while the original recipe calls for it to be served on top of linguine, I let potatoes be the supporting cast member in the carb category.  Ok, I didn't make the decision entirely on my own. I had texted Doc, pasta or potato?  So he inadvertently planned his b-day dinner.  Not that sneaky, but I tried.

Doc, Chris, Michal, and I all agreed that these are some delicious mashed potatoes.  When in need of mashed potatoes, I typically default to this recipe from Foster's Market, but when I was thinking about what would pair nicely with the chicken, I wanted to use a recipe with a twist, and this one certainly has that.  The final product was great: tangy thanks to the sour cream, cheesy thanks to the parmesan, rustic texture thanks to unpeeled new potatoes.  I'd still lean towards Foster's recipe for classic mashed potatoes, but try this one out if you'd like your own twist.

Parmesan Smashed Potatoes
from Ina Garten

6-8 servings

3 pounds red new potatoes, unpeeled

• 1 tablespoon kosher salt, plus 2 teaspoons
• 1 1/2 cups half and half
• 1/4 pound unsalted unsalted butter
• 1/2 cup sour cream
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon ground black pepper

1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain. 
2. In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. 
3. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). 
4. Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

High Five for Friday

Linking up with Lauren @ From My Grey Desk...it's been a great week!

1. One of my dearest friends got engaged last Saturday.  Watching the Lord bring Amber and Robb together has been a distinct privilege...their relationship is unquestionably the fruit of intentional prayer.  FHF!

2. Having Abby in town last weekend was nothing short of awesome.  We frequented my neighborhood pool, giggled till the cows came home, and opened our hearts to one another as we've done for years. I think I'm most thankful that she had a lot of time to get to know Doc better.  We had a blast...I couldn't be more grateful for her.

3. Graduation! Loved knowing so many of the students who crossed that stage, and goodness, I'm especially glad for the Peanut Gallery (a memorable group of seniors from one of my classes in the fall).  Woo hoo GHHS Class of 2012!

4. My birthday @ Foster's Market was great!  Yummy food, dear friends and fabulous weather...what more could a gal ask for?  Here's my meal from the grill: Turkey Burger with Swiss & Mushrooms, Oven Fries, and Coleslaw.  Doesn't it look delish?

5. My birthday card from Doc couldn't have been more perfect.  He often refers to rednecks as my people, I guess because I'm from East Tennessee...and he, a fella from Pennsylvania, tries his darndest to speak southern, which I find awesome.  The outside and inside of the card brought forth many laughs and giggles, but he also wrote me some encouraging words that are simply priceless.  Thankful for him.

{recipes are on the docket for next week...I promise!}