omelettes: what you should be doing

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OK, I love eggs, and I love eggs that have been manipulated into any shape that falls under the umbrella of omelette. This is not about omelette technique (whatever achieves the desired texture and the happiest family of ingredients for you that day, go for that) but about flavor.

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Brussels sprouts, scallions, red onion, camembert, asiago, nutmeg

Whether a creamy French-style omelette, folded, rolled, stuffed, some combination of these, or something in frittatta territory, these principles apply. It doesn’t really matter what the other ingredients are, either. So, next time you are whipping up an omelette, try one or all of the following.

1. fresh herbs – My favorites are parsley, tarragon, chervil, basil, and thyme, but anything you like. Dill and cilantro can also be interesting. This is Thai basil. Any or all. I like to beat them in with the eggs as well as employing as garnish. Fresh over dried: fresh much, much better in this context.

2. pimentón – beat this into the eggs along with your salt and pepper (and herbs). Adds a little smoky kick. You can successfully add this to anything savory, incidentally, and many sweet things, too.

or

3. nutmeg – grate fresh (ideally) over as garnish or beat into the eggs. Use in moderation and your omelette will have an added richness without explicitly tasting of nutmeg (though explicit nutmeg can be good, too). Nutmeg is a true friend of eggs, and can be added virtually anywhere they are.

4. truffle salt – an excellent way to add a dark, creamy depth to the whole scenario. I tend to use it as a garnish rather than an internal element. Much preferred to truffle oil, which is all synthetic. I like this one. Also put on fries. Also put on any potato. Also put on pizza.

5. bonus cheese – Whatever cheese you are adding, add another one. It almost doesn’t matter which. In this example I have asiago and camembert. I use whatever I happen to have around. This is an easy way for the flavor to make a big jump in complexity, with the right cheese.

6. Greek yogurt – add a generous spoonful as a garnish. The tartness of the yogurt cuts the richness of the egg while the creaminess compliments and enhances the creaminess of the egg. Highly, highly recommended. As is the case with most ingredients, the better the yogurt, the better the final result. This Tide Mill Creamery yogurt is a wonderful organic one from Maine.

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Good luck.

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the docksiders

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It’s times like this, throwing on a bikini top and a few other scraps of fabric and heading out the door…I know I’m going to miss summer when it’s gone.

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I recently met CPL for drinks and she showed up with a cap on and her hair natural and big, escaping all over. The inspiration was immediate and irresistible. I knew right away that I’d found a new application for my hat.*

*Actually I was pleased with myself for several hours after this inspiration follow-through, and bought another hat. This hat.

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A pretty horrific case of hat hair awaits me later but I’m not thinking about that now. I’m thinking I should wear hats like this all the time

And she wears glasses. The look didn’t seem complete without them.

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I picked up these navy boat shoes in a Timberland sale earlier in the summer and knew I wanted to see them with crisp white shorts. Having realized the vision, it’s hard to want to wear them with anything else. Cut-offs. Straight leg jeans, maybe. Maybe.

Interesting how certain items can become instantly paired with others in the closet and remain together, an exclusive clique, for years at a time. How easily this happens.

An anklet would be good here. Next time.

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 Timberland Classic Unlined boat shoes, Seafolly Neo Tribe bikini top, Paris Blues shorts (ironing would have paid dividends here but I couldn’t muster up the will to do it), thrifted tank, American Apparel braided belt, French market basket.

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This is similar to the recent natural look, a slightly amped up version of  my everyday look, but with the Stila liquid liptick in Beso as the star of the show (as it is also here). Cannot say enough good things about the formula and this color is sumptuous.

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