The Culinary Connoisseur
Hi Fellow Foodies,
If you enjoy the kitchen as much as we do at The Peppermill, you'll want to share the latest edition of "The Culinary Connoisseur," our weekly column. You'll enjoy fascinating food facts, delicious recipes that really work and timely tips.
Our current article is featured below. Visit our blog to browse through all previous articles.
Breaking the Fast
We have all been told that 3 glasses of water is the way to go when breaking a fast; it hydrates and keeps you from over-eating heavy foods that will make you feel sick. But once you’ve watered your system you will want to enjoy a light filling meal that doesn’t require lots of preparation. One of the first things that come to mind is omelets. Adding some vegetables makes it an even better option.
2 large or extra large eggs
2 tablespoons milk
Salt and ground pepper, to taste
Paper towel dampened with a bit of canola oil
Crack and check the eggs and pour into a mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick skillet or frying pan over medium-low heat. Wipe the pan with the oil-dampened paper towel.
Add the milk to the eggs and season to taste with salt and pepper. Try to beat as much air as possible into the eggs. When the pan is hot enough, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant silicone spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the omelet over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
If you're adding any other ingredients, now's the time to do it. You can add shredded cheese, diced vegetables or chopped herbs. Spoon your filling across the center of the egg in straight line.
With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
Gently transfer the finished omelet to a plate. Serve immediately.
Pea and Corn Frittata
A frittata is somewhere between a kugel and an omelet.
4 tablespoons butter
1 large potato, peeled and cut into small cubes
8 ounces frozen peas, thawed
8 ounces frozen corn niblets, thawed
1 tablespoon milk
¼ teaspoon Italian seasoning or oregano and basil
salt and freshly ground black pepper
In a 9-10 inch frying pan melt the butter over medium heat. When it begins bubbling add the potatoes and fry the potatoes very gently until soft, being careful not to brown. Add the peas and corn and heat through.
Beat the eggs with the milk, season with salt and black pepper to taste; add Italian seasoning. Pour the egg mixture over the vegetables and cook until nearly set, gently pushing aside the eggs to allow any raw batter to run underneath. Continue cooking without stirring, shaking the pan occasionally to prevent the frittata from sticking, until the bottom is golden and cooked and the mixture set. Using a large dinner plate, flip the whole thing over so that it is transferred to the plate cooked side up. Add 1 spoon of oil to the frying pan and slide the frittata back in. Cook for another four to five minutes until it is brown on the second side. Cut into wedges and serve warm with salad.
Wishing all an easy fast!