News from the World of Foodsville and Beyond
Not Always Fresh, but Rarely Stale
Sunday, April 6, 2008
Omelette
Les Omelettes
Mr. Breakfast's Omelette Recipes
La Mere Poulard
Vegan Omelette for One
5,000 Egg Giant Omelette Celebration
As previously noted, I ordered a Haggis from Heritage Foods for Robbie Burns Birthday. The haggis arrived on Thursday. The birthday was Friday. Since this haggis was a spur of the moment thing I hadn't made any plans concerning Robbie's birthday and had to scramble to find some people to share it with. There was much apprehension; one person initially answered that it was quite out of the question, that she couldn't eat animal innards. I suggested that since this was an Americaniz...
This might just be my favorite dish ever. It's stolen from a Paula Wolfert cookbook with only a couple of minor mods. She uses lamb shoulder with bones, I use trimmed boneless leg of lamb (from Costco). It's a nicer presentation, I can't taste a significant difference and it saves the dreaded "picking" out the bones step. (I'm also of the opinion that once you remove the bones and fat, the price per pound isn't much different.) I also substitute Muir Glen (wort...
Like Holy Matrimony, "It should not be entered into unadvisedly or lightly. Do not hurry the 'building' thereof, but proceed wih a Piscatorial Ode in your heart, and don't forget the black pepper."
Note: when building the chowder, none of the items in steps 1-4 need to be kept hot.
Buy Pilot Bread here.
Friday the 25th is Robbie Burns Birthday. Does everyone have their haggis and single malt? My haggis is coming from Heritage Foods and doesn't contain all the nasty bits that traditional haggis has - like lungs and pancreas and everything from the inside of the sheep along with some oatmeal and seasonings. I don't know what it has, but it isn't going to be very traditional. It does have oatmeal and liver, but isn't cooked in a sheep's stomack and seems to be lacking all
It&a...
From The Art Of Cooking With Steam Jacques Maniere, Translated by Stephanie Lyness
"Maniere culled Poulet "au Blanc" from - a dish of braised chicken bathed in a rich white sauce made with the strained braising liquid, thickened with cream and egg and garnished with mushrooms - from the repertoire of classic French Cuisine. But Maniere's steamed chicken has more flavor than the usual braised chicken; the juices drip into and enrich the stock below..
"Maniere&...
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