Sunday, August 22, 2010

Omelette avec Mint et Goat Cheese



I've been eating a lot lately.  Swann makes really good food and she teaches me things about cooking.  Things like: don't throw cold water into a really hot pan or the pan will distort into a misshapen freak of cookware; add water slowly to pancake mix if you want the mix to have a thicker pancake-batter-like consistency and not be all runny; buy things made in France because the French are the best.

At 1:30pm, which is shortly after we wake up, we like to turn on the telly and watch Nigella do things in the kitchen.  I have been missing out, because before this week, I had no idea that Nigella and her joys of innuendo-filled cooking existed!  The first time I watched her show, I couldn't tell if the show was meant as a parody of sensual foodies gone wild, or what exactly was going on with the creatively close-up camera work -- and, for once, I'm not the only one thinking depraved thoughts -- excerpted from wikipedia's Nigella Lawson entry: "'Those who did criticise her often suggested she was too flirtatious; a commentator from The New York Times said, 'Lawson's sexy roundness mixed with her speed-demon technique makes cooking dinner with Nigella look like a prelude to an orgy.'"[19]

Yes, yes it does. And her journalist/author background is intellectually appetizing.  Appealing from all angles.  We never leave the kitchen.

Corsican Omelette

How:

Chopped some fresh mint and threw it into the frying pan (Tefal crêpe pan) with some olive oil.

Added two beaten eggs.

Added some cooked mushrooms leftover from the potatoes + rosemary dish.

Crumbled some goat cheese on top.


Flipped omelette in half with fancy crêpe spatula.

Mouth orgasms.

SO GOOD.



The show with the Corsican Omelette recipe (at 7 minutes in).  We used olive oil in lieu of butter in the pan.