Tuesday, June 14, 2011

Week SEVEN: Omelette, Whipped Cream for Crepes and Glazed Carrots

  • 2 eggs
  • 2 teaspoons butter or margarine
  • 1/4 cup shredded Cheddar cheese
  • Salt and pepper, if desired
  1. Beat eggs in small bowl with fork or whisk until yolks and whites are well mixed.
  2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.
  3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelette.
  4. Sprinkle with cheese.
  5. Tilt skillet and run a spatula under edge of omelette, then jerk skillet sharply to loosen omelette from bottom of skillet. Fold omelette over and turn onto warm plate.

  • 2 cups heavy cream 
  • 1/4 cup sugar, or to taste 
  • 1 tablespoon vanilla extract
  1. Whip heavy cream quickly with a wire whisk until it is slightly thickened. 
  2. Add the sugar and vanilla extract. 
  3. Continue to whip until cream forms soft peaks. Don’t whip beyond the soft-peak stage, because the cream will get stiff and curdle.

  • 1 pound carrots
  • 3 tablespoons butter 
  • 2 tablespoons maple syrup
  • Pinch of ground cinnamon or ginger
  • Salt, to taste
  1. Peel the carrots and slice into 1/4-inch half moons. 
  2. Place the sliced carrots in a steamer basket or in gently simmering water.  
  3. Cook until fork-tender, about 6-8 minutes. 
  4. Drain carrots and reserve pan.   
  5. Add butter, maple syrup, and spices to pan. 
  6. Once butter is melted, add carrots back to pan. 
  7. Toss to coat carrots and add salt to taste.

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