a la Andy Warhol.
Isn't she great? Okay, so she's not actually appearing here because she's no longer living. But wouldn't it be keen if she could give us culinary advice from the afterlife?
One of my two mystery series (The Haunted Bookshop Mysteries) has a dead private eye for a character, and he routinely annoys a bookshop owner with advice on solving crimes. Wouldn't it be equally keen to have Julia come back and whisper her advice in our ears: "That's a little too long in the pan, dear." Or... "Just flip the darn thing and if it falls on the floor, scoop it up and try again."
Well, thanks to the written word, we do still have Julia with us, don't we? And thanks to YouTube, we have a digitally recorded memory of her younger self. So...
In honor of Janel G.'s wonderfully classic Iron Chef suggested ingredient, the egg...I give you Julia on making the perfect French flat (or tossed) omelette.
All kidding aside. It is in the handling and mastering of the simplest ingredients that top chefs judge whether a cook truly does have the right stuff...
Julia Child's French Flat (or "Tossed") Omelette
(Just click the arrow in the window below
to start the video...)
a splash of water
salt and pepper to taste
1-2 tablespoons of butter
JC SAYS: "Remember that a tossed omelette goes very fast--really 20 seconds--far, far less time than it takes to read all the directions here..."
~Julia Child, The Way to Cook
CC SAYS: Of course, I agree. Over cooking eggs is a bigger mistake than under cooking them. The best advice I ever received was from my late father-in-law who told me, "You want to take the eggs out of the pan right before you think they're done."
~Cleo Coyle, this blog!
* Potato - add to the cheese omelette 1/2 cup of diced potatoes that have been sauteed with herbs and shallots...
* Savory - Sauteed chicken livers or diced ham (but NOT Spam, trust me.)
* "Piperade" - green and red bell peppers that have been sauteed with onions and garlic
* Vegetables - Broccoli florets, mushrooms, cooked and chopped spinach, and/or asparagus tips (that you have already sauteed butter and seasonings...)
* Seafood - Crab, shrimp, lobster that you've warmed in butter and herbs.
Finally congrats again to Janel for winning this month's Iron Chef suggestion contest--and a deliciously edible prize of a Junior's Cheesecake. In February, we'll reveal the new, winning secret ingredient!
If you'd like to try your hand at winning our next Iron Chef contest (the new prize and winner will be announced soon), just send your Iron Chef secret ingredient suggestions to MysteryLoversKitchen@gmail.com
One entry per person per day is allowed. If we choose your ingredient for our Iron Chef week, you'll win a great prize. Only open to our blog followers, so be sure to follow. Just click one of the two "follow" buttons in the right column.
Cheers to the easy yet elegant omelette and
the simple but beautiful egg!
~ Cleo Coyle
author of the Coffeehouse Mysteries
To get more of my recipes or to learn about the books in my nationally bestselling series, visit my Coffehouse Mystery Web site by clicking this link...