project food blog #4: an omelette in pictures

I cannot thank you all enough for helping to get me to round 4 of the project food blog. I was shocked and so flattered to find out that I made it to round 4! I also started to immediately panic, wondering what I would do for the next challenge.

Challenge #4 was to create step-by-step instructions on how to make or prepare something – but it is pictures, not words that need to guide the readers through the steps. I wanted to show you all how to prepare something that is simple, healthy and should be a staple in all households – although many people are intimidated by them – omelettes.

Omelettes are something, much like risotto, that once the basics are mastered, the possibilities are endless. You can serve your omelet plain, with cheese or get really fancy and add things like fresh herbs, bacon, vegetables, etc. Often thought of as simply a breakfast food, an omelette is an outstanding meal, anytime of the day.

It is also a dish that almost every culture has a variation on, truly making it a universal food. There are Iranian, Chinese, Italian, French, Thai, Spanish, Moroccan, Indian versions and a number of others that aren’t mentioned.  Next time you’re out traveling? Make sure you try the local “omelette.” There’s a world of omelettes that go beyond the “Denver.”

Now, let’s get to the omelette!

Gather ingredients: 1 Tbsp butter, 2 eggs, 2 Tbsp milk, salt & pepper


Whisk eggs


Add milk, salt & pepper. Beat eggs for about 1 minute


Heat pan over medium-low heat. Add butter and when melted, swirl to coat entire pan


 

When hot, add egg mixture. Swirl pan and use spatula to loosen and round edges


When almost completely set, fold over in half, tilting pan to help. Let sit on heat for another 30 seconds to cook through


I can’t tell you that folding an omelette is exactly an easy thing to do, it takes some practice and I certainly don’t have it mastered. What I can tell you is that no matter what it looks like, it is going to taste amazing. Just make sure you use real butter – it makes all the difference in this simple dish.

restaurant: Pho79

I don’t know what it is about Pho (actually pronounced fuh), but I’ve been beyond obsessed. My post for Project Food Blog Challenge #2 was all about Pho, but it started long before that challenge.

My first experience was in Boston, where thankfully we had a pro guiding us along. And then a more recent amazing bowl at Pho Nam in Madison, WI. If you live in Wisconsin, visit this restaurant – it opened a few weeks ago, but the Pho was amazing!

So I’ve decided, that much like Lynn’s BVSLA quest, I’m on a quest for the best pho in Minneapolis. Or maybe the world, I’m not going to close any doors. Let’s begin with Pho79, shall we?

Pho79 is a restaurant that clearly focuses more on the food than the decor. I love a fancy restaurant with contemporary bathrooms as much as the next person, but there are instances when it’s just not necessary. Slurping pho is a perfect example. Located on the popular “Eat Street” neighborhood (free parking!) of Minneapolis, authentic and ethnic restaurants populate the streets.

It wasn’t very busy, on a cloudy Thursday evening, but it was early in the night. The fact that one of the other tables brought the staff cupcakes from a local bakery spoke more to what we were in store for than the fact that it was quite empty at 6:00pm. The service was quick and the prices worth smiling about – $8/meal. (I took half of my pho home too)

The menu is extensive, and could be a bit overwhelming, but when it comes to Pho, I need only one page and tend to narrow it down pretty quickly. Tripe and soft tendon? No thanks! The taster has been sticking with Bún Rice Vermicelli Salads, in particular, #38, which is topped with grilled, marinated pork and jumbo shrimp. The pork was delicious and the shrimp? Calling them jumbo is a bit of an exaggeration, but still delicious. I was more focused on the pho, sticking wtih pho tai, sach which comes with well done flank and skirt steak.

I always add all of the bean sprouts, jalapeños and lemongrass leaves, along with a heavy squirt of sriracha. It makes for a fiery, salty, steaming bowl of what can only be described as the most comforting, yet exciting bowl of soups I’ve ever found. How does the Pho at Pho79 rank? Considering I have no Twin Cities restaurants to compare it to yet, it’s #1 and would require an extra-delicious bowl of Pho to beat it.

Have any Pho recommendations for me?


kale & eggs

Most of the time, I like to think that my cooking style is simple with a touch of elegance. (Never underestimate the power of 2 drops of truffle oil) While I love some of the “fancy” ingredients that I may use from time to time, I really have an appreciation for simple food. Quality food doesn’t need much, which is certainly the case in this meal.

The last few times I’ve visited my parents, I’ve come home with grocery bags full of kale – fresh from my Dad’s garden. The first time, the Taster and I ate almost the entire bag in one sitting – by simply sauteing it with some olive oil and salt. I received another bag last weekend and once again wanted nothing more than sautéed kale. Topping it with an egg upgrades this from side dish to main dish status and in my opinion, gives it that elegant edge.

Kale & Eggs - 1 serving

  • Fresh kale (I used about 8 cups)
  • Organic Egg

Clean kale and remove thick stem. Cut into about 2″ squares. Heat a large pan over medium heat. Spray with cooking spray. Add kale to pan and cook, stirring occasionally, for about 4-5 minutes.

Meanwhile heat small pan over medium-low heat. Spray with cooking spray and crack egg into pan. Cover with lid and cook for about 3 minutes, until whites are set. Season with salt and pepper.

Serve egg over kale.

chef tom douglas at macy’s!

Hey Minneapolis Friends!

I’ve got an event to share with you all! Unfortunately I can’t attend, but YOU are invited! I’m sure it will be educational, entertaining, and of course delicious!

The last Macy’s Event I attended certainly was!

Who:
Tom Douglas, nationally recognized chef, cookbook author and restaurateur.

What:

Tom Douglas will share his tricks of the trade and show you how to make your own magic in the kitchen. Following the event, Chef Douglas will be available for a book signing and meet and greet. He’ll sign copies of his cookbooks: Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners and I Love Crabcakes, which will be available for purchase at Macy’s the day of the event.
RSVP:
The event is free. Seating is limited. Please call 1.800.329.8667 to reserve a space. For more information, visit www.macys.com/culinarycouncil.

When:
Friday, October 8
NOON

Where:
Macy’s Downtown Minneapolis
Lower Level-Culinary Kitchen
700 On the Mall
Minneapolis, MN
More info:
http://pitch.pe/90782

Edited to Add: I received a $25 Macy’s Gift Card for this post.

Don’t forget to vote for my Project Food Blog Challenge #3 – Luxury Dinner Party!