“People who love to eat are always the best people.”
“With enough butter, anything is good.”
Who doesn’t love a woman wearing a grin from ear to ear, while raising a mallet high over head, ready to smash some unsuspecting something to bits?
“How ’bout dinner in half a minute?”
What a marvelous concept!
Only Julia could give us a complete satisfying meal in under a minute or an elaborate labor intensive 3 day arduous Beef Bourguignon.
Pity being this is not the day to extoll the virtues of Julia, although we probably should, yet fear not for I have done so on numerous occasions in numerous posts prior. . . and most likely will do so again. . .
Today however is a day to hail the often maligned omelet. An amalgamation of egg, a touch of water, a sprinkling of salt and pepper, a dab of butter, a bit of heat and you suddenly have a mix of warm, soft, light, airy, nourishing, wonderment. . .the epitome of the blank canvas.
There are those days when you just want, gotta have, something warm and soothing. . .something that envelopes you from tastebud to tummy. Be it a comforting, yet quick, breakfast or a light little brunch, an elegant lunch, a quick supper on the fly or even a lucious late night snack– an egg transformed can provide all of that and then some.
On a trip to my mecca, aka William Sonoma, a couple of years ago, I saw the most intriguing little pan.
A rolled omelet pan.
Ooooooo. . .
A sucker for any little boost in the kitchen, I made the purchase.
Which brings us today. . .
I’d like to share with you how this fun little pan, coupled with a few simple ingredients, can create a satisfying delight which can be happily turned out in less then a minute. And remember that an omelet is a “vessel” for all sorts of goodies, be it chopped ham, chopped bacon, chopped peppers, onions, spinach, tiny shrimp, crab—the sky’s the limit
For all practical teaching purposes, we’ll keep things simple and make a humble soul satisfying cheese omelet. . .
I highly recommend this particular pan but you may certainly use a round small sauté pan, however you just won’t have the fun little rolled variety of omelet but rather the folded variety which for some odd reason is just not nearly as fun or easy to make, nor will it be as tasty. . .
a touch of butter or PAM
a sprinkle of salt and pepper
a few slices of a nice cheddar cheese
a touch of water.
Place the pan on the eye of your stove over medium heat. Despite being a rectangle pan on a round eye, trust me, magic will happen. Put in a dollop of butter ( 1/2 tablespoon) and heat until sizzling.
Meanwhile in a bowl (a fun little bowl I made years ago when I was in the classroom) crack two eggs, add a splash of water ( 1 Tbl) and whip up until light and frothy–notice the honey wand I’m using to mix the eggs. . .made by our own little Michael over on http://michaelswoodcraft.wordpress.com
Next pour the egg into one of the wells of the pan.
Continue heating, slightly tilting the pan, allowing some of the egg mixture to pour into the other well. . .
Continue tilting back and forth as the egg begins to “set up”
At this point lay your slices of cheese on top of the egg, on either side of the well.
I’m using a lovely double decker cheese, a two tone of Red Leicester and creamy Double Gloucester.
Now take the nice little spatula that was included with the pan, gently pulling and pushing one end of the omelet, rolling it toward the other end.
and Voila—the whole process takes maybe 4 minutes, from prep to plate
I’ve included a YouTube link to the omelet episode for the TV series of The French Chef