Thursday, September 21, 2017

Parsley and Potato Omelet


Parsley and Potato Omelet
(4 servings)


Ingredients:

8 large Fresh Eggs
2 tbsp. Flat-Leaf Parsley, finely chopped
2 tbsp. Water
1 tsp. Kosher Salt
¼ cup Extra Virgin Olive Oil
1 lb. medium Yukon Gold Potatoes, peeled and cut into matchsticks
1 tbsp. Oregano Leaves, coarsely chopped
1 tsp. Black Pepper
2 tbsp. Unsalted Butter, divided

Directions:

In a medium bowl, whisk eggs, parsley, 2 tbsp. water and ½ tsp. salt until smooth and well combined.  Let stand at room temperature for 15 to 30 minutes.  Heat oil in a large nonstick skillet over medium heat.  Add potatoes in an even layer, cover and cook until just tender (4-5 minutes).  Gently stir in 1 tbsp. oregano, pepper and remaining salt.  Remove to a plate and set aside.  Heat 1 tbsp. butter in same pan until bubbly (2-3 minutes).  Add half the egg mixture and let cook undisturbed until sides are set (1-2 minutes).  With a rubber spatula, drag cooked sides to the middle, letting uncooked egg run out to re-form a circle.  Repeat until top is set but still slightly moist, then scatter half of potatoes over half of omelet.  Flip other half of omelet over potatoes.  Cook until potatoes are warm (about 2 minutes).  Cut in half, then lift onto two plates and sprinkle with more chopped oregano.  Repeat process for two more omelets.

Note:               Matchstick potatoes are about 2 inches long and a little less than a quarter inch square.

Ideas for Future Efforts
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Wednesday, September 20, 2017

Spanish Egg and Potato Omelet


Spanish Egg and Potato Omelet
(8 servings)


Ingredients:

6 cups Yellow Onion, thinly sliced
2½ cups Olive oil, divided
6 cups Yukon Gold Potatoes, thinly sliced
6 large Fresh Eggs
2½ tsp. Salt
½ tsp. Black Pepper
2 tbsp. Fresh Chives, chopped

Directions:

In a large nonstick skillet, heat 3 tbsp. oil over medium-high.  Add onions and cook until caramelized (30-35 minutes).  Stir occasionally and add water, 1 tbsp. at a time to keep from burning.  Transfer to a large bowl.  In the same skillet, add remaining oil and turn heat down to medium.  Next, add potatoes and cook (15-20 minutes) stirring occasionally until tender.  Drain oil into a metal bowl and save.  Transfer potatoes to the bowl with the onions and cool about 5 minutes.  Whisk eggs in a medium bowl with the salt and pepper.  Add eggs to the potato mixture and stir until well combined.  Add 3 tbsp. of reserved oil to the skillet over medium-high heat.  Next add the potato mixture and flatten with a spatula.  Cook, stirring often, until mixture starts to set (2-3 minutes).  Continue to cook, without stirring, until golden brown on the bottom (10-12 minutes).  Cover skillet with a large plate and flip omelet out of skillet.  Slide the omelet back into the skillet and cook until other side is crispy and browned (4-6 minutes).  Add more oil if needed to keep omelet from sticking.  Transfer to a serving platter, sprinkle with chives cut into 8 portions and serve.

Note:               Best to use a well-seasoned cast iron skillet for this dish if you have one.

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Tuesday, September 19, 2017

A Little Twist on Omelets

“Omelets,” you mention the word and inexperienced cooks panic.  But they are really not that scary.

I believe that over 90% of the omelets you order in restaurants come as filled omelets.  This means the egg mixture is cooked to almost done.  Then a filling (which could mean about anything you can think up) is place on one half before the other half is flipped over the filling.  It is than cooked a little longer to finish and is served.  This is more in line with a “French” style omelet.  Depending on the filling, some ingredients will be precooked before adding to the omelet.

Another style, which is easier, is called a “Country” omelet.  Usually this omelet has the filling mixed in with the egg mixture.  Typically, the filling is cooked and then the egg mixture is added.

The process or technique is basically the same.  Once the eggs are in the pan, you let them set for a short time.  Once they begin to set themselves, you start pulling the egg mixture to the center of the pan with a rubber spatula and let the runny egg mixture refill the bottom of the pan.  This process is repeated until the egg mixture is set but still moist.

That’s when you add filling for the first type and then you flip the one half over the other and let finish cooking.

Spanish omelets or frittatas are not flipped over like the previous two.  They are finished in the pan but it could be on the stove or in the oven.  They are served pie shaped and cut into wedges.  The Spanish omelet is usually done stove top.  Here once the egg mixture is set well, a plate is placed over the pan and the pan is flipped.  The omelet is then slid back into the pan to brown and finish cooking.  It is slid onto a serving platter and cut into 6 or 8 wedges and served.

The frittata, once browned and set is finished in the oven for 15 to 20 minutes.  It is then slid onto a serving platter or served right out of the skillet.  Sometimes, recipes will call for it to be finished under the broiler.  Either way works well.

This week, I have a “Spanish Egg and Potato Omelet” recipe on Wednesday.  Followed by a “Parsley and Potato Omelet” on Thursday.



Enjoy trying these recipes and “Happy Cooking” until next week.  Don’t forget to help spread the link too.  Thanks.

Thursday, September 14, 2017

Popovers (GF)


Popovers (GF)
(12 each)


Ingredients:

1 cup GF Multipurpose Flour
¼ tsp. Xanthan Gum
½ tsp. Salt
1¼ cup Milk, slightly warm
4 large Fresh Eggs
2 tbsp. Unsalted Butter, melted

Directions:

In a small bowl, combine flour, gum and salt.  Set aside.  In a blender, pulse the milk, eggs and butter until uniform.  Slowly add the flour mixture to the blender and pulse to combine until you have a smooth mixture.  Pour the mixture into a 12-cup muffin pan that has been well greased.  Fill each cup 2/3 full.  Place muffin pan in a pre-heated 400-degree oven for 25 minutes.  Then reduce heat to 350-degrees and bake an additional 15 minutes or until popovers are deep brown.  Remove from oven and prick the side of each popover with a sharp knife to let the steam out.  Let rest for 5 minutes before removing from pan and serving.

Note:               To them crisp longer for later serving, allow them to sit in the turned off oven for 10-15 minutes.

Ideas for Future Efforts
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Wednesday, September 13, 2017

Spanish Chicken (GF)


Spanish Chicken (GF)
(8 servings)


Ingredients:

8 (5 oz.) pieces Boneless Skinless Chicken Breast
¼ tsp. Salt
½ tsp. Paprika
1 tbsp. Olive oil
5 cloves Fresh Garlic, minced
1½ tbsp. Tomato Paste
1/3 cup Sherry Vinegar
2 cups GF Chicken Broth
2/3 cup Roasted Red Peppers, cut into strips
½ cup Pimento Stuffed Green Olives, sliced
2 tbsp. Fresh Italian Parsley, chopped

Directions:

Season chicken with the salt and paprika.  In a large oven-proof skillet over medium-high heat, add oil.  When ready, start searing chicken on both sides (2-3 minutes per side) (don’t over crowd pan).  Do in batches and remove to a plate and keep warm.  Add more oil if needed.  When done, add garlic and tomato paste to skillet.  Stir constantly, loosening any bits stuck to bottom of pan (about 2 minutes).  Stir in vinegar and stir vigorously until sauce is reduced to a thick glaze.  Add broth, peppers, olives and chicken and combine.  Place skillet in a pre-heated 400-degree oven for 15-20 minutes or until chicken is thoroughly cooked.  Garnish with parsley and serve.

Note:               Try subbing red jalapenos from a jar for the red peppers.  This will give the dish a kick.  If that is too hot for you, try a mixture of the two.   

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Tuesday, September 12, 2017

Some More Gluten-Free Recipes

I’m making it short today as I get ready to head to a class reunion for my high school.

I’ve got a couple of gluten-free recipes for you to enjoy and/or pass along to family or friends that need to watch out for gluten.

Wednesday’s recipe is “Spanish Chicken (GF)” and it shows using boneless skinless chicken breasts.  You can deviate and use whole cut-up pieces or, if you like, use boneless thighs.

I’ve got “Popovers (GF)” for Thursday that will go with the chicken dish from Wednesday or any good meat dish you like to make.  They go great with a pot roast too.

Next week when I’m back, we’ll do a little twist on omelets for you.

Thanks and “Happy Cooking” until then.  Be sure to spread the link for all these great recipes too.

Thursday, September 7, 2017

Cherry Tomato BLT Salad


Cherry Tomato BLT Salad
(4 servings)


Ingredients:

2 cups Multicolored Cherry Tomatoes, halved
1/8 tsp. Kosher Salt
¼ cup Mayonnaise
1½ tbsp. Fresh Lemon Juice
2 tsp. Fresh Dill, chopped
½ tsp. Black Pepper
2 cups Greens (see note)
4 slices Bacon, cooked and crumbled

Directions:

In a large bowl, toss tomatoes with the salt and let stand 5 minutes.  In a small bowl, whisk together the mayonnaise, lemon juice and pepper.  Now add greens to tomato bowl and toss.  Divide the tomato-greens mixture evenly on 4 plates.  Drizzle the mayonnaise mixture over them and top evenly with the bacon.  Serve with toasted hearty bread of your choice.

Note:               For greens, it’s your choice.  Go for what you like best in greens.  Some suggestions are chopped iceberg lettuce, chopped romaine, arugula or a bag mix of your choice.

Ideas for Future Efforts
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