Since J & I have been so busy lately the few hours we get together in the evenings are typically reserved for eating dinner and reading a bit before we pass out. In order to spend as little of that time as possible cooking and doing dishes our default dinners have actually been breakfasts. Dutch babies, all manner of egg dishes and even oatmeal – it’s a nice change since our mornings start at 430 we don’t really have the energy to put together anything more than cereal or toast each day.
The other night I went with my standard omelette and paired it with sauted mushrooms with onions and roasted potatoes. I follow the Julia Child omlette method for the most part starting with 2 eggs and adding a little bit of pecorino cheese before i fold the whole thing together. Top it off with chives and parsley and it’s pretty much completely perfect.
Julia being badass.
You’ll notice that there are several things about The French Chef that are absolutely perfect. For starters it put together by Polaroid – so you’ve included three of my favorite things: Julia, Polaroid & eggs. It’s my holy trinity of awesome. By far though the best part of it is her description of an omelette “It’s flat and it’s French.” Thank you Julia. There are two tricks I’ve found: One – use a larger pan than you’d first imagine. It allows the eggs to spread out more cook faster and wind up light and thin almost custard like if you get them in and out fast enough. Two – butter does not hurt. I always start with a good sized knob of butter because the last thing you want is the whole thing to stick plus the pure flavor of butter and eggs is just too good together. The main point to take away is the speed in which you should cook the whole thing. I used to approach cooking eggs in a more timid manner with low heat so as to not overcook or make them rubbery. Here though its hot and fast with almost violent shaking of the pan to fold it. There’s also the factt that if it’s not folded perfect that it in no way matters. Simply pile it up a little bit more, add a touch more butter and cover in fresh herbs. I know there have been plenty of ugly dinners at our house but they never taste worse due to a lack of presentation.
And here’s how I roast potatoes. While they take a little bit of time to fully cook it’s largely unattended and with the speed of the omelette your whole dinner is done is probably 30 minutes flat.
- 2 Medium Yukon Gold Poatoes
- 4 Cloves Roasted Garlic
- 2 t. Smoked Paprika
- 1 T. Butter
- Olive Oil to Coat
- Salt & Pepper to Taste
- Put small amount of olive oil in a 10 or 12 inch cast iron pan
- Preheat oven to 400 degrees w/ empty pan inside
- Scrub and dice potatoes into large, even pieces
- Toss with olive oil and spices to coat
- Pull out the hot pan and add potatoes in a single layer (you’ll know its hot enough by the sizzle)
- Break up the butter into several pieces and scatter around pan
- Return to oven and bake anywhere from 15-35 minutes (depending on your dice) turning them once and testing for them to be fork tender as you go