I cannot thank you all enough for helping to get me to round 4 of the project food blog. I was shocked and so flattered to find out that I made it to round 4! I also started to immediately panic, wondering what I would do for the next challenge.

Challenge #4 was to create step-by-step instructions on how to make or prepare something – but it is pictures, not words that need to guide the readers through the steps. I wanted to show you all how to prepare something that is simple, healthy and should be a staple in all households – although many people are intimidated by them – omelettes.

Omelettes are something, much like risotto, that once the basics are mastered, the possibilities are endless. You can serve your omelet plain, with cheese or get really fancy and add things like fresh herbs, bacon, vegetables, etc. Often thought of as simply a breakfast food, an omelette is an outstanding meal, anytime of the day.

It is also a dish that almost every culture has a variation on, truly making it a universal food. There are Iranian, Chinese, Italian, French, Thai, Spanish, Moroccan, Indian versions and a number of others that aren’t mentioned.  Next time you’re out traveling? Make sure you try the local “omelette.” There’s a world of omelettes that go beyond the “Denver.”

Now, let’s get to the omelette!

Gather ingredients: 1 Tbsp butter, 2 eggs, 2 Tbsp milk, salt & pepper


Whisk eggs


Add milk, salt & pepper. Beat eggs for about 1 minute


Heat pan over medium-low heat. Add butter and when melted, swirl to coat entire pan


 

When hot, add egg mixture. Swirl pan and use spatula to loosen and round edges


When almost completely set, fold over in half, tilting pan to help. Let sit on heat for another 30 seconds to cook through


I can’t tell you that folding an omelette is exactly an easy thing to do, it takes some practice and I certainly don’t have it mastered. What I can tell you is that no matter what it looks like, it is going to taste amazing. Just make sure you use real butter – it makes all the difference in this simple dish.

SONY DSC

baked beans & a southern style feast

The September issue of Food & Wine is dedicated to the food and restaurants from our beloved Southern states. I quickly decided that a Southern feast was in order: pulled pork, baked beans (home-made) and coleslaw. The taster much prefers these simple meat and (you fill in the blank) meals over sweets, tofu, vegetables essentially anything. Needless

Read more…

SONY DSC

guacamole bar

I’ve been wanting to try out a guac bar since I saw it in Eating Well last year and I knew just the event to make it for, the annual Fiesta Party. Lucky for me, my friend Anna (who happens to be a guacamole goddess) let me bring the guacamole this year! Maybe it was the

Read more…

SONY DSC

the wedge

Poor iceberg lettuce. I mean, it has a terrible reputation, but I can think of many worse things than iceberg lettuce. Nutritional all-star? Hardly. But sometimes a crisp wedge with creamy blue cheese and fresh cracked pepper is just what I want. And just forget the notion that blue cheese dressing is “bad for you”,

Read more…

SONY DSC

clam linguine

Cooking with clams was new to me, but they are so simple, I’m not sure why I was so hesitant! All I needed was the motivation of a recipe and a free night to spend a little time in the kitchen. The pasta was delicious with a bit of spice from the chiles, smoky flavor from

Read more…

DSCN3733_414

trip to colorado

The trip to Colorado was a wonderful one! The taster and I walked around Denver so much that my legs actually hurt! (Sedentary job much?) The food was fantastic, some interesting drinks were had (a cucumber mojito that will have to be re-created) and I love that flip flops and a fleece are totally acceptable

Read more…

DSC01548

orechiette with kale & bacon

Kale is becoming a staple in our house. We’ll have it as a side dish, for breakfast, in salads, as chips and now in pasta but I must say that sauteed is my favorite.  Simplicity is key for kale in my book! A bit of olive oil, a touch of sea salt  and a hot

Read more…