It is an Omelette

29 Sep

Throughout this course we’ve been glazing a lot of puff pastry and other soon-to-be-baked goods with eggs. Every single time we are about to coat our item, Madame Marie-Blanche remarks, “Attention! It’s not an omelette, eh?” The phrase has become common place in the classroom and brings a smile to the faces of both Anna and myself as we sometimes even beat her to the predictable remark.

But for this meal it WAS an omelette as we learned the traditional French way of cooking this international favourite. Unlike the omelettes I’m used to seeing In North America that are packed full of all sorts of filling combinations and a generous sprinkling of cheese, French omelettes are cooked more like crepes, and will only have additional ingredients added to the egg if specified. For this lesson we made omelette piperade, which has you mixing your eggs with cooked red and green peppers, onion, chives, de-skinned and deseeded tomatoes, and parsley.

With this method, you ladle your egg and veggie mix onto a hot buttered skillet, let it sit for a few moments and then broil it in the oven to cook the top. We were told that you do not flip the omelette and you serve it like an eggy pizza.

To accompany this, we made gratin dauphinois, otherwise known as scalloped potatoes. For this recipe we placed thinly sliced boiled russet potatoes in numerous layers in a oven proof dish along with grated emmental cheese, butter, salt and pepper, freshly ground nutmeg, and covered it all in cream. After baking for about 25 minutes, the dish should have a browned cheesy top and is ready to enjoy.

For dessert, a light, easy and texturally interesting dish of framboise meringue. For this recipe, we folded fresh raspberries and crumbled meringue with whipped cream, and then topped it decoratively with more raspberries and meringue bits. And that’s it! The only semi-painful part of this dish is hand-whipping the cream, although they do now have machines for that. But you wouldn’t know it if you were learning traditional French cooking from an old master who’s afraid we’re going to turn all our baked goods into omelettes.

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