Omelettes, Et Cetera

Once a week. I'm now blogging at a rate of once per week, which is better than no entries per week, I guess, but barely. To what is owed the lack of writing? Well, for one thing, I have been making dishes that are repeats, and I did not feel like writing about these items again. I am breaking into my ever-expanding collection of cooking books, though, and I have found a few new meatless dishes that I will be working on in the very near future. Janet and I are attempting to decrease our meat consumption for a while.

Sunday mornings are very good times for cooking--begin the week on the right foot, as I see it, with some good victuals. Yesterday, I was thinking about omelettes, so that's what I made. As Ms. Kimberly says, one should always cook the omelette's ingredients before adding them, and it is a good rule of thumb. I have an awesome six-inch pan that does a splendid job for such things as omelettes, but first, before I ever cracked an egg, I finely diced a few potatoes and half of an onion and sauteed them slowly in a little olive oil (My huge can of oil that I bought awhile back is nearly empty at this point.)

I also had a few cherry tomatoes that I halved and added to the potatoes and onions near the end of their cooking time since I wanted the tomatoes to retain some of their physical character. A little crumbled feta, and I was just about ready for the eggs.

Now, I worked out my omeletting method a few years ago, and I think it is a pretty good method. Generally, I use two eggs. (I will tell you that the difference in the yolks between the HT-bought eggs and the eggs I purchased at the Downtown Farm Market is marked. HT egg yolks are yellow. Eggs from the local farm have bright orange yolks that are slightly larger. I can tell no difference in the taste, however.)

I stir the two eggs quite well in a bowl. Add a little Salt and Pepper, but not too much salt since the feta is salty. Into the pan they go. I generally use cooking spray for my omelettes, but a nice pat of butter would be delicious also. As soon as the eggs begin to cook, I run my rubber spatula around the edge of the egg. Then I tilt my pan all the way around until the walls of the pan are covered with egg, which immediately begins cooking. Then I run my spatula around again and tilt the pan again until the eggs are no longer runny. At this time, I fill the omelette, and I always use too many ingredients. (I would post a picture of the folded omelette, but it broke wide apart when I folded it in half.) It tasted delicious, though, with a slice of buttered whole-grain toast. For dessert, another piece of buttered toast with a little bit of tasty strawberry-rhubarb jam that Ma White made. As I said, this was a very good meal to ring in the new week.

I also made a chocolate cake. I won't go into much detail, but I will tell you that the cake and the ganache contained two sticks of butter, nearly a bag of chocolate chips, and a good glug of Bailey's Irish Cream. I had a piece yesterday, but before I ate it, I microwaved it for a few seconds to loosen the ganache. Alongside a little vanilla ice cream, and I was Mr. Creosote all over again.