Tag Archives: parsley

How To Make The Best Omelette

images

Be fussy with the eggs you buy.

Eggs lose flavor the longer they sit in the fridge, so get the freshest eggs around.Cage free eggs or free range or even better straight from a farmer who has his poultry grass fed and even better than that your own chooks.
Whisk three eggs vigorously with a little salt and pepper in a small bowl until the mixture is smooth—evenly incorporating the whites and the yolks at this stage helps ensure a smooth, custardy omelet.

chickens_april2013

Heat the skillet.

Heat a pat of butter over medium in a small nonstick skillet until it bubbles gently. Non stick pan is the best to use. Pour the whisked eggs into the skillet and immediately start scrambling them with a rubber spatula.

Don’t Over Scramble

Don’t scramble too long. As soon as the eggs form small loose curds and the mixture is thickened, stop scrambling and shake the skillet a bit so the eggs form an even, solid layer, making sure they extend to the edge of the pan. As the eggs start to set up, sprinkle whatever fillings you desire down the middle—a classic French omelet with fines herbes involves finely chopped parsley, chives, chervil, and tarragon, but any soft herbs, in any combination, will be delicious. A little crumbled soft goat cheese makes a lovely addition, too.

Perfect the tilt and roll.

Tilt the pan away from you over the burner, and starting with the edge closest to you, start to gently roll the omelet onto itself and away from you, at roughly 1-inch intervals, with your rubber spatula. Don’t worry if the eggs are still a little runny at this stage—they’ll continue to set as you roll, and undercooked now just means they won’t be overcooked later.

Keep rolling.

Keep nudging the omelet away from you until it’s formed a roll at the base of the tilted pan. Immediately remove from the heat.

Flip and finish

Complete your roll by tipping the omelet out of the pan and onto a plate. Tipping this way means the omelet sits seam-side down on the plate; in other words, it looks perfect. Sprinkle with more finely chopped fresh herbs and finish with a little bit of sea salt and, if you like, freshly ground black pepper.

images-1

Leave a comment

Filed under Articles

Cafe Sevilla’s Albondigas (Meatballs)

Cafe Sevilla’s Albondigas (Meatballs)


2 tablespoons olive oil
2 cups minced onion, from about 1 large onion
4 ounces roasted garlic, puréed (about 1/3 cup), see Note
About 1/2 cup (3/4 ounce) chopped fresh basil leaves
About 1/2 cup (3/4 ounce) chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon Spanish paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 eggs
1 cup plain bread crumbs
1 pound ground pork
1 pound ground beef
1 cup grated Manchego or Parmesan cheese
Chopped parsley, for serving

In a sauté pan heated over medium heat, combine the olive oil and onions, cooking the onions until they soften and become translucent, 6 to 8 minutes. Remove from heat and place the onions in a large mixing bowl.

To the bowl, add the roasted garlic, basil, cilantro, oregano, paprika, salt and pepper, stirring to combine. Set the mixture aside until the onion has cooled to room temperature.

To the cooled onion mixture, stir in the eggs and bread crumbs, then the ground pork, beef and cheese, mixing with your hands until uniform and fully combined.

Divide the mixture into 36 meatballs, each about one-fourth cup. The meatballs may be covered and refrigerated at this point up to 3 days before cooking.

To cook the meatballs, heat the oven to 375 degrees. Spread the meatballs out onto foil- or parchment-lined baking sheets, spacing them an inch or so apart for even cooking.

Cook the meatballs until firm and golden and a thermometer inserted reaches 165 degrees, 15 to 20 minutes. Rotate the baking sheets halfway through cooking for even heating and coloring. Serve garnished with parsley.

Serves 10-12

Leave a comment

Filed under Articles

Bacon and Egg Cupcakes

Screen Shot 2014-05-01 at 12.02.54 PM

This is easy.

Use ‘Flakey Pastry’ sheets or ready mix dough which you just mix with water.

Cut in rings to fit a 6 muffin, muffin tin. place pastry in muffin tins.

Chop bacon in small pieces, chopped parsley, Mix approx 6 eggs.

Put bacon and parsley in cupped pastry that you have put the muffin tins. Then pour in the whipped eggs over bacon and parsley. Sprinkle with cheese and black pepper.

Bake for about 15 minutes in an oven with the temperature of 375o or until the eggs are firm.
These are delicious for school lunches or just a snack. Simple to make also.

Leave a comment

Filed under Articles

Grow Your Own Drugs

No it’s not what you think. We are talking the healthy ones that may save you from having to take the prescribed stuff.

Unknown-1

1. Coriander:  A great chelation herb. It helps the body detoxify heavy metals and supports the liver.

images

2. Sheep’s Sorrel:  Awesome for healing from cancer. This is a diuretic, and so removes excess fluid from the body. It also is a tonic for the kidneys and Urinary tract. The bite-sized leaves are rich in vitamin C and have a delicious sour lemon taste. (well I guess some people would call it delicious)

rosemary-sprig

3. Rosemary:  Contains caffeic acid and rosmarinic acid, two potent antioxidants and anti-inflammatories, as well as vitamin E. Rosemary is great added to a marinade for barbecued meat and helps reduce carcinogens.

Mint-leaves-2007
4. Mint:  Now this, I love I put it in all sorts of things. In the summer I put it in a jug of cold water with slices of lemons for a very refreshing drink. It is great for the digestion and freshening the breath. It’s easy to grow in a pot or the garden although it could take over the garden.

Unknown
5. Basil:  This again I use a lot of in my cooking. It also contains essential oils which are antioxidant, anti inflammatory, and anti bacterial. It is also said that it contains an excellent source of Iron and vitamin A.

Unknown
6. Parsley:  This again can be used in many forms. I love it in scrambled eggs and in my salad. Parsley also supports immunity, flushes, excess fluid from the cody, helps to heal the nervous system and assists in  strengthening your bones.

Unknown-1
7. Sage:  This I don’t use as much as it does have a strong flavor. On the other hand it is believed to be an anti-hypertensive, anti-diabetic, anti inflammatory, and antimicrobial and and a blood cleanser. It has also been said to help pre end Alzheimer’s disease.

Unknown
8. Lemon Balm: Soothes anxiety, promotes sleep and speeds healing of cold sores.

dscf7305-400copy
9. Mother of Herb: A powerful digestive aid and yummy tea. This herb is rich in vitamins A, B group, C, calcium, potassium, magnesium and iron.

Unknown-1
10. Herb  Robert:  I personally have not heard of it until now. This is supposed to increase the immune response and the body’s ability to regenerate, and also has a unique ability to oxygenate cells, making it excellent for anyone healing from cancer.

Source

Leave a comment

Filed under Articles