Foodbuzz 24 x 24 - 24 meals in 24 hours... bloggers from around the world, selected by the submission of proposals, create and hold dinner parties on the same night, then present the details on their blogs giving readers insight into their culinary creativity. Needless to say I was more than excited when I received notification that my proposal had been selected for the November 24 x 24 feature!!
After a run of marathon eating during the holidays, we lighten up dinner in my house with a menu of omelets and mimosas. Everyone creates their own omelets from a variety of toppings that include veggies, meats and cheeses. Simple cheese, to the combination of spicy chilies with a mixture of meats, egg whites with mushrooms and thyme, the varieties are endless and washing it down with a light, crisp mimosa made with fresh squeezed orange juice and spumante, what could make for a better no-so-common dinner?!
Create Your Own Omelets
Meats: ham, sausage, bacon, chorizo
Vegetables: bell peppers, chilies - fresno red and jalapeno, spinach, artichoke hearts, mushrooms, broccoli
Cheeses: parmesan, jack, cheddar and mozzarella
Mini Quiches: bacon cheddar, chorizo chilie, mushroom thyme and spinach with jack
Making omelets shouldn't at all be intimidating, I use a few simple tricks that results in turning out a perfectly light, fluffy omelet every time no fail!
To make a basic three egg omelet using whole eggs or egg whites; start by whisking your eggs together with a couple teaspoons of cream or milk, [This is to keep the eggs moist when cooking so less is better otherwise your eggs will become runny.] and whisk as much air as you can until the mixture becomes aerated, the eggs should lighten in color and the mixture should increase in volume. When making omelets I like using a heavy bottom omelet or non-stick pan. Heat the pan on a low flame about five minutes before adding the eggs, and saute your toppings using clarified butter, a little olive oil or cooking spray. Once the toppings have cooked slowly add the beaten eggs, cover the pan and allow to cook just until the eggs start to set on the bottom, then using a spatula run along the edge all the way around to ensure the omelet isn't sticking, and at this point I also like to swirl the pan allowing the uncooked egg on top to fill in the spaces on the sides, then allow the omelet to cook covered for a few more minutes. Once the omelet starts to rise, this is the point where I like to add the cheese and any other toppings such as chilies, fresh herbs, cover once again and cook just until the cheese melts. Using the spatula as a guide turn out the omelet onto a plate and serve immediately.
The focus of this dinner is to keep it simple so as to have more time to spend with friends and family, playing games or watching movies, and just spending time together. The menu is straight forward, with home cooked items, tasty and not complex, down home and relaxing. Enjoy!
I can think of no better side dish to an omelet than home-style potatoes, there is something about the combination of butter crisp potatoes, onions and bell peppers that kicks off a breakfast inspired meal such as this one perfectly. My recipe for home-style potatoes, using only a few ingredients and is super simple to make and packed with flavor.
six russet potatoes
one yellow onion, peeled and chopped
one green bell pepper
2 tbsp unsalted butter
salt and freshly ground pepper
I like using a cast iron skillet when making home-style potatoes or hash browns primarily because they disperse heat more evenly than other skillets, which allows them to cook evenly, resulting in a crispy outside and smooth, buttery inside.
In a cast iron skillet, start by melting the butter along with equals parts olive oil. Once heated through, start browning the onions and potatoes, when tender and the potatoes start to brown, add the bell pepper and cook until the potatoes are crisp.
These mini quiches are all very easy to make, using the convenience of puffy pastry and making them in muffin tins allows everyone to have a taste of each without over indulging.
To prepare the crusts; allow the puff pastry to thaw in the refrigerator a few hours or even over night before using. Rolling each sheet of puff pastry to the desired thickness, then using a four inch cookie cutter (or glass) cut enough rounds to fill standard sized muffin tins.
Flavorings for quiches, traditional and not-so-traditional are endless and the ones I chose to serve a good mixture of both from mushroom with thyme and parmesan, to chorizo with chilies, bacon cheddar and spinach with jack cheese.
Last but, most certainly not least we cap off our meals.. and the night with mimosas and bloody mary's, both of which are really easy to make and the perfect beverage to go along with our breakfast for dinner feast! For the mimosas using asti spumante adds a subtle sweetness that I really like but, they can be made with any variety you prefer, even using prosecco is a great addition to this refreshing beverage. Mimosas are best made using two parts spumante to one part fresh squeezed orange juice.
Two parts asti spumante sparkling wine
One part fresh squeezed orange juice
Bloody Mary Recipe
1 ounce vodka
3 ounces tomato juice or bloody mary mix
3 to 4 dashes Tabasco®
1 dash worcestershire sauce
half ounce lime juice
a pinch of salt and freshly ground pepper
a dash of A.1. optional
Serve over ice in a salt rimmed glass.