Two in a day... Aren't you lucky?
Here's my first food post. I love food. Can't get enough of the stuff. So I hope to regularly have at least 1 food post and at least 1 beverage post per week. We'll see.Last Night's Meal (Veggie Omelets and Hash Browns)
For 1 Omelet:
-Teeny bit of water
-Salt and pepper to taste
-Diced vegetables for filling (I used mushrooms, tomatoes and green chiles last night; go wild)
-Small (six inch or so) flare-sided skillet
Preheat a skillet over medium-high heat and add ~1 tbsp butter and ~1 tbsp oil when hot. When butter is foamy (a little brown is okay, but don't let it burn), add vegetables and saute. Transfer to plate or bowl and keep warm.
Add a bit of water to your eggs (just a smidge; ~1 tsp will do), and whisk them until they start to foam.
Reheat skillet over medium-high heat and add a little butter (~1 tsp I think... just enough to lightly coat your skillet). When the butter is foamy, roll the pan around to coat it evenly. Pour the whisked eggs into the skillet and roll it around again to get an even layer. Cook about 30 seconds so the bottom of the eggs can set, then roll the pan around again to distribute the eggs evenly. If you've done it right, and have enough butter for lubrication, the whole omelet will slide around the pan a bit when you do this. Cook unil the egg yolks have set (not too hard) and you begin to see the cooked whites. Sprinkle some cheese onto one side of the omelet (1/3 of the circle), then add some filling, and a bit more cheese.
Here's the fun part. Using a spatula, carefully fold the filled third of the omelet in, leaving a flap on the other side. Then (again, carefully), slide the omelet onto a plate (that's where the flared sides come in handy). Then, fold the omelet again, so that the flap is down, and the filled pocket is on top. Sprinkle some more filling on top of the omelet, then some cheese.
Consume with fried taters.
For Hash Browns:
-Potatoes (left over boiled potatoes, refrigerated overnight are best)
-Large skillet or griddle (cast iron FTW!)
-Salt and pepper to taste
Grate potatoes (skin on or off, your choice).
Pre-heat skillet over medium-high heat (deja vu). Add 2ish tbsp butter and a dollop of oil when hot. When the butter is melted and foamy, roll the pan around to coat it and then add the potatoes. Make sure you have an even layer, not too thick. Add salt and pepper. Cook until brown on the bottom, then flip 'em over (hard to do at once) and cook the other side till brown.
Consume with eggs.
This meal would go great with a stout. I hear wines are hard to pair with eggs. Fruit juice is a great breakfast standby (OJ with mine last night).
Edit to add: God, I'm verbose...