Thanks all! :)

(13-01-2014, 05:22 PM)shtols Wrote: Omelette au fromage & welcome!

Hehe, thanks shtols :). So, as you seem to like "omelettes" and "fromage", here is a nice recipe for a good "omelette au fromage à la française" (1 person). It comes from my grandma, so it's quite nutritive:

- around 10 minutes preparation and 5 minutes cooking.
- 2 eggs. 3 if you are hungry.
- some milk. Better, a good spoon of "crême fraîche" (milk cream)
- mix them with a fork, violently. Yes, violently. I insist. It must be homogenous. Add some salt (not too much!) and some pepper if you want. Violently mix it again.
- get some "gruyère", or if you can, get some "reblochon" instead. "reblochon" is more tasteful, and more liquid when heated than "gruyère". Alternatively, you can use "roquefort", "mont d'or", "morbier" or "saint nectaire", depending of the taste you want: stronger, softer, mushroomer and so on. But always cut the outer solid part of the cheese, it will not melt nicely else.
- cut the cheese in small cubes. mix it slowly with the eggs and the cream. I insist on the "slowly" thing, here.
- take a little inch of butter, put it in a heated pan (~ 200° Celsius). The butter should make bubbles and become liquid in a matter of seconds, so be careful and move the pan so the melted butter covers its surface entirely. put back on the fire.
- put the "omelette mix" in the pan. lower the fire to ~100°C
- with a wood spoon, carefully verify that the under side of the mix is becoming solid, like a pancake. Adjust temperature as needed. Try to avoid too much black spots.
- the upper side of the mix should be liquid, then, with the spoon, fold the "omelette".
- Turn the omelette in the pan, so each side is equally cooked.
- wait a little, with a lower fire (~80°C iirc). The goal is to have a solid omelette on the outside, and an almost liquid mix of cream, cheese and egg in the middle. Timing is really important there.
- Serve, with fresh salad, sliced tomatoes and a smooth vinegar sauce. Ideally, you can accompany it with some cold previously roasted meat (beef, chicken, pork…) and a pinch of Dijon's mustard.
- Accompany it with a nice Sancerre Rouge (red wine, serve it at ambiant temperature, open it an hour before eating, to let the wine "breathe". iirc 2002, 2007 and 2009 are good years, although it can vary), or alternatively, with a tasty beer, my preferate one being St.Bernardus 11°, served fresh (as out of the fridge), which is really nice in summer. White wine is to avoid, except if you did an "omelette de la mer" with fish and various seafood, where a nice Blanquette de Limeux or a little Muscadet shall be perfect, served fresh (~15°C, maximum).
- Now, I'm hungry :D

Hope you'll enjoy this recipe, next time, "omelette à la basquaise" (which requires some technic, a truckload of "Espelette pepper", and roasted chicken :) - but this one is really… art!)