During the first week of June, we started on our breakfasts - primarily eggs benedict, everyone did a great job. We finished the week off with a traditional soft creamy French omelette and a breakfast bowl. First off the omelette...not as difficult as one might think, it requires cooking at a lower temperature to prevent the eggs from browning. The secret to a creamy omelette is to use a fair amount of butter, to pour the seasoned scrambled eggs into the small saute pan, and to let the eggs cook low and slow. Use a rubber spatula to help lift the eggs off the bottom and gently fold the omelette as it rolls out of the pan. We finished the week with my favourite, a Breakfast Bowl. This is a great way to use up leftover vegetables, there is no recipe for it, more about technique. I always start by roasting my vegetables at 400F on a cookies sheet, this helps to caramelize the sugars in the veggies and give them a roasty flavour. I do recommend starting with hard root vegetables...potatoes, yams, squash, carrots (anything on hand), once they are soft to pierce - add other vegetables (asparagus, onions, cauliflower, brussels sprouts, peppers) to the pan and cook for an additional 10 minutes. Once the veggies are done, turn the oven off and add a couple of large handfuls of spinach to the sheet and leave it in the oven to stay warm. Prepare your egg as you wish (boiled, poached, fried or scrambled) and top it with the hollandaise I mixed up (from McCormicks package).
0 Comments
Leave a Reply. |
Below are the real days until the event, including weekends, holidays and professional developments
Categories
All
Who are we?David Blaeser Archives
May 2023
|