Tuesday, April 19, 2016

Omelette Lorraine

     Basically, the same ingredients that are used to make the custard filling for Quiche Lorraine are used to make Omelette Lorraine.  Lardons (bacon), onion, egg and cheese are the basic ingredients.  Ham is optional and it is usually only added if the lardons are not meaty enough.
     Hickory Smoked Bacon was used in today's recipe because it has such a nice flavor.  The smoked bacon is crusted onto the omelette and not sprinkled over it.   Smoked bacon is already cooked, so it can be lightly sautéed.
     Sweet Onion are best for Omelette Lorraine.  Bermuda Onion has a nice sweet flavor when it is sautéed.  In fact, many dubious chefs substitute Bermuda Onion for shallot, because the flavor is so sweet and the color is nearly the same.  
     The choice of cheese makes a difference when making an Omelette Lorraine.  Gruyere is the original choice of cheese for Quiche Lorraine, but it is not always available at a fair price.  Imported Swiss Emmentaler or French Madrigal are nice choices too.   Domestic American Swiss Cheese usually lacks flavor, because it is mass produced and highly processed.  Lorraine Swiss (Baby Swiss) is a domestic cheese that appeals to those who prefer a very mellow flavor.  
      To add a little decadence, Plugra Butter was used to make today's omelette.  Plugra has an old fashion butter flavor.  A dollop of Crème Fraîche is also placed on the omelette before it is folded, to add a rich cream flavor.  This is a tasty breakfast omelette!
     Omelette Lorraine:
     This recipe yields 1 petite omelette.
     Step 1:  Heat a small sauté pan over medium/medium low heat. 
     Add 1/2 teaspoon of unsalted butter. 
     Add 1/4 cup of chopped smoked bacon. 
     Sauté the bacon till it just starts to turn a golden color.
     Step 2:  Add 1/4 cup of chopped bermuda onion.
     Sauté till the onions turn clear in color.
     Step 3:  Remove the pan from the heat.
     Place the smoked bacon and onion mixture in a strainer to drain off any excess grease.
     Set the bacon and onions aside.   
     Step 4:  Whisk 2 large eggs in a mixing bowl till they are foamy.  (Use 3 large eggs for a full size omelette.)
     Step 5:  Heat a non-stick sauté pan over medium/medium low heat. 
     Add 1 tablespoon of Plugra Butter. 
     Add the whisked eggs. 
     Use a rubber spatula to even the edges of the omelette. 
     When the bottom half of the omelette is cooked firm, remove the pan from the heat.
     Step 6:  Sprinkle the sautéed smoked bacon and onions on the uncooked eggs surface of the omelette.
     Flip the omelette.
     Step 7:  Place the pan back on the heat.
     Place a few thin slices of Gruyere or Swiss Cheese on the omelette.
     Sauté till the eggs are fully cooked and firm.
     Step 8:  Remove the pan from the heat. 
     Spread 2 tablespoons of Crème Fraîche (or sour cream) across the center of the omelette.
     Roll or fold the omelette and slide it onto a plate.
     If there is any extra Plugra Butter in the pan, drizzle a little bit over the omelette. 
     Garnish with an Italian Parsley sprig. 
     Smoked bacon adds a rustic flavor to Omelette Lorraine!            

Monday, April 4, 2016

Honeydew Melon with Sweet Sumac Berry Mint Yogurt

      A Refreshing Melon Platter! 
     The Middle Eastern style yogurt sauce will please those who relish the thought of inspirational exotic flavors.  Red Sumac Berry is a commonly used spice in Arabic, Persian and Turkish cuisine.  Red Sumac Berry is also used as a medicinal plant, food staple and coloring dye by Native Americans.  Sumac Berry Spice has a tart lemony red berry wine flavor.  There is a wide variety of mint plants to choose from.  Spearmint goes well Sumac Berry, especially when combined in a honey sweetened yogurt sauce.
     Today's Honeydew Melon with Sweet Sumac Berry Mint Yogurt can be served for breakfast or as a refreshing afternoon mezze.  This fruit platter will also help to revitalize the body and spirit after a long winter.    

     Sweet Sumac Berry Mint Yogurt:
     This recipe yields 1 portion.  (About 1/2 cup)
     The yogurt can be served immediately.  If you make this yogurt sauce a few hours ahead of time, it will become a reddish pink color from the sumac berries.
     Step 1:  Place 1/2 cup of goat milk yogurt (Greek Style Yogurt) in a small mixing bowl.
     Add 1/4 teaspoon of lemon juice.
     Add 1 1/2 tablespoons of honey.
     Add 1/2 teaspoon of dried sumac berry spice.  (Dried sumac berry spice is available in Mediterranean food markets.) 
     Add 1 tablespoon of finely minced fresh mint leaves.
     Add 1 small pinch of sea salt and black pepper.
     Step 2:  Mix the ingredients together.
     The finished yogurt sauce should be a medium thin consistency that can be slowly poured from a spoon.  If the yogurt sauce is too thick, then add a splash of goat milk or water, so it
     Place the yogurt mixture into a container and chill till it is needed.
     Honeydew Melon with Sweet Sumac Berry Mint Yogurt:
     This recipe yields 1 portion.  
     Step 1:  Peel and seed about 1/2 of a chilled ripe honeydew melon.  (A portion is about 10 to 12 ounces.)
     Cut the honeydew section into 1/4" thick slices.
     Step 2:  Arrange the honeydew slices on a plate.  Try to create a nice looking pattern!
     Spoon the Sweet Sumac Berry Mint Yogurt over the honeydew slices.
     Garnish with sprigs of mint. 
     Deliciously cool and refreshing!