French-Style Rolled Omelet /4 cup white wine 1 1/2 - 2 eggs per omelet Salt and pepper to taste 2 tablespoons cream or milk Melted butter and canola oil for cooking 1
Filling options: mixed herbs, sautéed spinach, crab meat or Salmon, cheese, and sautéed mushrooms In a medium mixing bowl, crack the eggs and whisk until foamy. Set pan on stove to heat on medium and (condition) warm the pan. (Note: a hot pan prevents the eggs from sticking). Whisk in milk or cream, salt, and pepper, then add the fat to pan. The fat should smoke slightly if the pan is properly hot. Add egg mixture and lift the pan to swirl the eggs into a thin layer. Reduce the heat and set the pan on the burner, add the filling down the center of the omelet, turn off the heat, and fold the omelet over gently, covering the filling then rolling it into a cigar shape. Roll onto a plate and serve immediately
Spinach or Herb Frittata 3 shallots, sliced 1 yellow onion, sliced 1/ cup extra virgin olive oil 2 2 cups assorted coarsely chopped herbs (such as tarragon, parsley, chives, thyme) or spinach leaves 8 large eggs 1/ teaspoon kosher salt 2 1 cup freshly grated Parmesan cheese, divided Preheat oven to 350°F. In a large 10” – 12” skillet, add shallots and onions and sauté over medium heat with some of the oil until golden, about four minutes. Add half of the herbs and toss until beginning to wilt, about one minute. Set the mixture aside on a plate, wipe out the skillet, and hold on low heat. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan. Add one tablespoon extra-virgin olive oil to the warm pan, pour in egg mixture, and spread topping evenly on eggs. Sprinkle remaining Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about ten minutes. Transfer to oven and bake until just set, about ten minutes. Loosen the edges of the frittata and invert onto serving plate. Slice into wedges and serve. Variations: Add 1 cup diced, cooked chicken meat, cooked salmon, or picked crab meat.
Crepes with Wild Blackberries 2 large eggs 3/ cup milk 4 1/ cup water 2 1 cup flour 1 tablespoon sugar Pinch of salt 3 tablespoons melted butter Melted butter for coating the pan Whisk the eggs, milk, and water in a bowl, whisk the dry ingredients in a separate bowl, and fold the wet into the dry. Add the melted butter and place the crepe batter in the refrigerator for one hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small stainless steel sauté pan. Using a folded paper towel, or pastry brush, add butter to coat the pan. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another ten seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled, you can stack them and store in sealable plastic bags in the refrigerator for several days. Fill and roll the crepes with jam and soft butter. Top with fresh berries.
OCTOBER 2017 || NORTHWEST YACHTING
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